Prep Time:10 min
Total Time:22 min
Makes:4 servings, one calzone each
1 can (8 oz.) refrigerated crescent dinner rolls
1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices Pepperoni or ham
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.
MIX mozzarella cheese blend and sauce; set aside. Place 4 of the pepperoni slices on one of the short sides of each dough rectangle, 1 inch from edge of dough. Spread sauce mixture evenly over pepperoni. Fold dough rectangles crosswise in half; press edges together with fork to seal. Transfer to baking sheet. Sprinkle evenly with Parmesan cheese.
BAKE 12 min. or until golden brown. Cool 5 min. before serving.
I put a garlic butter sauce on top to add flavor
Sunday, June 22, 2008
Teriyaki Chicken
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 24 Hours 25 Minutes
Servings: 4
Ingredients:
1 1/2 cups pineapple juice
1/2 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves
Directions:
In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
Heat an outdoor grill for medium-high heat.
Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.
Cook Time: 15 Minutes
Ready In: 24 Hours 25 Minutes
Servings: 4
Ingredients:
1 1/2 cups pineapple juice
1/2 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves
Directions:
In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
Heat an outdoor grill for medium-high heat.
Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.
Barbecue Chicken
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 2
Ingredients:
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
Directions:
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 2
Ingredients:
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
Directions:
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Butter Chicken
Prep Time: 15
MinutesCook Time: 40
MinutesReady In: 55 Minutes
Servings: 4
Ingredients:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
MinutesCook Time: 40
MinutesReady In: 55 Minutes
Servings: 4
Ingredients:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Baked Parmesan Chicken
Prep Time: 15
MinutesCook Time: 30
MinutesReady In: 45 Minutes
Servings: 6
6 skinless, boneless chicken breast halves
1 cup dry bread crumbs - ( I use the parmesan bread crumbs from shake and bake)
6 slices of Parmesan cheese
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. About 10 minutes before you pull it out of the oven. Put the parmesan cheese on top and let it melt.
MinutesCook Time: 30
MinutesReady In: 45 Minutes
Servings: 6
6 skinless, boneless chicken breast halves
1 cup dry bread crumbs - ( I use the parmesan bread crumbs from shake and bake)
6 slices of Parmesan cheese
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. About 10 minutes before you pull it out of the oven. Put the parmesan cheese on top and let it melt.
Baked Spegetti
Prep Time: 20
MinutesCook Time: 1 Hour 45
MinutesReady In: 2 Hours 5 Minutes
Servings: 8
Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
MinutesCook Time: 1 Hour 45
MinutesReady In: 2 Hours 5 Minutes
Servings: 8
Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Blueberry Muffins To Die For
Prep Time: 15
MinutesCook Time: 25
MinutesReady In: 40
MinutesServings: 8
Overview:
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
MinutesCook Time: 25
MinutesReady In: 40
MinutesServings: 8
Overview:
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Sunday, June 8, 2008
Broccoli Salad
Broccoli
1/2 red onion, chopped
1/2 cup sunflower seeds
1/2 cup bacon
1/2 cup raisins
1/2 c mayo or miracle whip
1/4 c sugar
Vinigar..1/3 c
Mix up into sauce and mix with other ingredients
Chinese Cole Slaw Salad
Cole Slaw mix
Bunch green onion
Mandarin oranges ( I don't drain it, the juice adds flavor)
(peanuts or cashews optional)
Dressing:
1/2 cRice Vinegar
1/4 c Sugar
1-2 tbl Toasted Sesame Oil
Toast pkg of ramen noodles and 2 TBL sesame seeds in sesame oil and sprinkle seasoning mix over it.
Mix with Cole slaw mix immediately before serving.
I guessed on some of the amounts…you might want to add/subtract to your tastes!!
1/2 red onion, chopped
1/2 cup sunflower seeds
1/2 cup bacon
1/2 cup raisins
1/2 c mayo or miracle whip
1/4 c sugar
Vinigar..1/3 c
Mix up into sauce and mix with other ingredients
Chinese Cole Slaw Salad
Cole Slaw mix
Bunch green onion
Mandarin oranges ( I don't drain it, the juice adds flavor)
(peanuts or cashews optional)
Dressing:
1/2 cRice Vinegar
1/4 c Sugar
1-2 tbl Toasted Sesame Oil
Toast pkg of ramen noodles and 2 TBL sesame seeds in sesame oil and sprinkle seasoning mix over it.
Mix with Cole slaw mix immediately before serving.
I guessed on some of the amounts…you might want to add/subtract to your tastes!!
Carmels
1 cup heavy cream
1 cup sugar
1 cube butter
1 tsp vanilla
7/8 cup caro syrup
1 cup nuts (optional)
Mix sugar, caro syrup, 1/2 cube butter, 1/2 cream into a sauce pan. Bring to a boil. Boil 5 min stirring constantly. Add rest of butter and cream. Stir constantly until firm ball stage is reached. Remove from heat add vanilla and nuts(optional). Pour into butter dish and cool at room temp over night. Cut into squares and wrap in wax paper.
Note: If use heavy pan you do not have to stir constantly during second stage.
1 cup sugar
1 cube butter
1 tsp vanilla
7/8 cup caro syrup
1 cup nuts (optional)
Mix sugar, caro syrup, 1/2 cube butter, 1/2 cream into a sauce pan. Bring to a boil. Boil 5 min stirring constantly. Add rest of butter and cream. Stir constantly until firm ball stage is reached. Remove from heat add vanilla and nuts(optional). Pour into butter dish and cool at room temp over night. Cut into squares and wrap in wax paper.
Note: If use heavy pan you do not have to stir constantly during second stage.
Sherry’s Tomato Soup - Canning Recipe
1/2 bushel tomatoes – peeled & cut in large chunks
2 stalks of celery – chopped
5 onions – chopped
3 green peppers – chopped
6 cups thin sliced carrots
Cook until tender and
Add:
1 cup sugar
½ cup canning salt
1/3 cup vinegar
1 cube margarine
pepper to taste
Bring to boil – put in bottles
Coldpack quarts for 20 min.
Makes 15 quarts.
Add to single bottles when serving
- browned hamburger or stew meat
- soy sauce
- oregano
- basil
- parsley
2 stalks of celery – chopped
5 onions – chopped
3 green peppers – chopped
6 cups thin sliced carrots
Cook until tender and
Add:
1 cup sugar
½ cup canning salt
1/3 cup vinegar
1 cube margarine
pepper to taste
Bring to boil – put in bottles
Coldpack quarts for 20 min.
Makes 15 quarts.
Add to single bottles when serving
- browned hamburger or stew meat
- soy sauce
- oregano
- basil
- parsley
Friday, June 6, 2008
Apricot Chops
Servings: 4
Overview:
"What do you get when you cross simple with delicious? Apricot Chops, of course! Simply choose your favorite vegetable or rice as an accompaniment, pop the chops in the oven, and enjoy this sweet and savory delight!"
Ingredients:
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
Overview:
"What do you get when you cross simple with delicious? Apricot Chops, of course! Simply choose your favorite vegetable or rice as an accompaniment, pop the chops in the oven, and enjoy this sweet and savory delight!"
Ingredients:
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
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