Veggie Pizza

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1  packet hidden valley ranch dressing mix
2 tablespoons mayonnaise
1 (12 ounce) package cheddar cheese
vegetables (such as green peppers, broccoli, carrots, cauliflower, and green onions)

Directions:

1 Preheat oven to 350 degrees.
2 Spread the crescent rolls out on cookie sheets to make large rectangles.
3 Cook for 10 minutes or until golden brown and then cool.
4 Mix the cream cheese, sour cream, dressing mix, and mayonnaise together.
5 Spread on top of the cooled crescent rolls.
6 Chop your veggies
7 Spread your veggies on top of the mixture on the crescent rolls.
8 Sprinkle the Cheddar Cheese on the top.
9 With sharp knife cut in half and enjoy.

Read more: <a href="http://www.food.com/recipe/veggie-pizza-10101?oc=linkback">http://www.food.com/recipe/veggie-pizza-10101?oc=linkback</a>

Squash Casserole

Ingredients

• 2 lbs. diced yellow squash
• 1 large chopped onion
• 10 ozs. cream of chicken soup
•  8 oz. sour cream
• salt
• pepper
• Herb stuffing mix

Cook squash and onions in a small amount of water. Drain and add to a 2 qt. buttered casserole dish with soup and sour cream and ½ cup of herb dressing. Salt and pepper to taste.

Cook at 375 for 20 minutes until bubbling. Sprinkle herb mix over squash. Return to oven for 5 min. to brown topping

Robin Roberts

Meatball Sandwich Casserole

1 bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 

From Facebook

Quick and Easy Homemade Cinnamon Rolls with No Yeast!

Ingredients for Rolls:
2 1/2 cups all purpose flour (Plus you will need some extra for when you roll out dough)
3 tbs white granulated sugar
1 1/4 cup buttermilk (if you don’t have buttermilk make your own, recipe here)
6 tbs melted butter
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Ingredients for Cinnamon Filling:
1/2 cup packed brown sugar
3tsp cinnamon
1/8 tsp salt
1/4 cup white granulated sugar


Ingredients for Icing:
1 cup powdered sugar
2 tbs butter, softened
1 tsp vanilla
1 tbs milk (orange juice works as well)

How to make:
Preheat the oven to 425 degrees. Take a round or square 9 inch pan and grease.
In a small bowl mix up all the cinnamon filling ingredients and set aside for later.

Then it is time to make the dough, mix the flour, white sugar, baking powder, baking soda, and salt. Next slowly whisk in the buttermilk and then only 2 tbs of the melted butter. Once it is mixed – the dough will look a bit sticky.

Take the dough and put it on a counter with some flour sprinkled out. Then you will need to knead the dough for like a minute or two until it is smooth and then press dough out into a 9 by 12 inch rectangle. Now this doesn’t have to be exact, just so you have a good size of dough!

Once you have it laid out, take another 2 tbs of melted butter and rub around on the dough covering it all. Then take your cinnamon mix and sprinkle it all over the dough.

Then take one end of the dough and start rolling it tightly. Once you have the dough rolled, cut the dough into 7-8 even pieces. Place them in the greased pan. Take the remaining melted butter (2 tbs) and brush each roll with it. This will help make them look golden brown.
Put in oven and bake for 20-25 minutes!

How to Make the Icing:
Next you will mix up your icing. It will be a thicker icing, and it will harden pretty quick. Once you pull out the rolls you can let them cool for a couple minutes and you can then pour the icing evenly over the rolls. Now if you want it thinner then add 1 tsp of warm water at a time, thicker 1 tsp of powdered sugar at each .

----
No yeast dough is much more firm and cooperative than sticky, yeast-required dough – which makes it much easier to handle, roll out and cut.
The texture of a baked no yeast roll is more dense than a yeast-required roll. Not better or worse, just different.

Southern Praline Sweet Potato Casserole

6 large sweet potatoes (about 5 1/2 pounds)
3/4 cup milk
1/2 cup unsalted butter
3 eggs, lightly beaten
3/4 cup dark brown sugar, packed
For the Praline Topping
4 tablespoons unsalted butter
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup heavy cream
1 1/2 cups coarsely chopped pecans
2 teaspoons vanilla
Directions:

1  Preheat oven to 350 degrees F.
2  Pierce potatoes several times with a fork or ice pick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
3  In a small pan, heat milk and butter until hot but not boiling; keep warm.
4  Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
5 Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
6  Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
7  Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
8  Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
9  Add pecans.
10  Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
11  Remove from heat and stir in vanilla.
12  Pour topping over potatoes in dish, spreading with spatula.
13  Bake in preheated oven for 30 minutes, or until slightly crusty and set.
14  Serve immediately.

Read more: <a href="http://www.food.com/recipe/southern-praline-sweet-potato-casserole-39524?oc=linkback">http://www.food.com/recipe/southern-praline-sweet-potato-casserole-39524?oc=linkback</a>

Sweet Potato Praline Pie

One 9-inch unbaked prepared piecrust
1 ¾ cups mashed cooked sweet potato
1 cup packed light brown sugar
½ cup sour cream
4 tablespoons (1/2 stick) butter, melted
2 large eggs
1 ¾ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Topping
1 cup pecan halves
2 tablespoons packed light brown sugar
¼ teaspoon ground cinnamon

Directions

Preheat oven to 375°F. Bake piecrust according to package directions, usually about 10 minutes.

While the piecrust is in the oven, whisk together the sweet potato, brown sugar, sour cream, melted butter, eggs, bourbon (if using), cinnamon, ginger, and salt. Pour the filling into the piecrust.

To make the topping: In a small bowl, stir together the pecans, brown sugar, and cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.

Serve with fresh whipped cream.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

Tortellini Soup

Ingredients:
1 9 oz pkg. of Tortellini fresh or dried
1 pkg. (10 oz) of frozen spinach
1 pkg.(1.4 oz.) of Knorr Vegetable Soup Mix 
shredded Parmesan cheese

Directions:
Cook the tortellini according to the directions on the package (approx. 6-7 min.). Drain the tortellini. Using the same pan, add 3 cups of water, the tortellini, spinach, and soup mix. Serve when warm! Sprinkle with Parmesan cheese


Serves: 3-4
Preparation time: 25-30 min

PARMESAN CHICKEN

1 lb. boneless chicken
1 stick margarine 
1 clove garlic minced
1 cup bread crumbs(or stuffing mix)
salt  and pepper to taste
½ t. thyme
½ t. basil or parsley
½ cup Parmesan cheese

Cut chicken in 2 inch strips. Melt margarine saute garlic. Mix  dry ingredients. Dip chicken in margarine and then bread crumb mixture. Line cookie sheet with parchment paper. Cook at 350 for 30 min. Check earlier if your chicken is thinly cut.

SPICY LAYERED BEAN DIP

1 can refried beans
1 1/2 cup salsa
1 1/2 cup sour cream
grated cheese
chopped tomatoes
shredded lettuce
sliced green onions 
sliced black olives

• Put beans into a pan and heat over medium heat, and heating until bubbling hot.

• Spread in a 9x13 inch glass pan and allow to cool. Layer salsa   evenly on top of beans in pan. Put dollops of sour cream and spread over salsa.
• Top with chopped tomatoes, shredded lettuce, grated Cheddar, sliced green onions, sliced black olives.

• Serve chilled with tortilla chips.

Chocolate Pecan Chess Pie

1/2 c. butter softened
1 1/2 c. white sugar
1 c. brown sugar
2 T. cornstarch
4 T. cocoa (mix with small amount of water)
1 1/2 c. milk
1 t. vanilla
4 eggs
2 unbaked pie shells
1 cup pecans

Cream butter and sugar together. Add cornstarch. Pour in remaining ingredients and mix thoroughly. Put half cup the pecans in each pie crust. Pour mixture into 2 pie shells and bake for one hour at 350 degrees. Makes two pies. Check near end of cook time. Center of pies with be jiggly.

Cheesy Chicken, Bacon and Avocado Quesadillas

83K+

Let’s start with the bacon. Here’s how I do it. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven,  turn heat to 400, and cook 15 mins per side. Crispy strips of bacon, the easy way!

Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add diced scallions & saute about 2-3 mins until softened.

Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking.

Remove the chicken & scallions to a plate and rinse out the skillet.

Then add a little butter over medium heat…

And when foamy, add a tortilla and swirl it around to get it nice and buttery.

Now we can start layering with the good stuff. Chicken.

Bacon.

Avocado.

Do you know how to pick out a good avocado? We’ve all been there… trying to scoop out a rock hard avocado! First check the bottom and make sure it has a green stem. Then give it a little squeeze. It should have a little give to it. Not too squishy, but not rock hard. Touch the tip of your nose. About like that. You’ll get a good one every time. If all they have at the store are rock hard, let it sit on the counter overnight. If you have a paper bag you can put it in with an apple, even better.

A little cheese..

Now use some tongs to flip the other side of the tortilla over.

And pat down in place.

Oh my stars. When it’s golden, brown and delicious like this, flip it over to brown the other side. It’ll just take a minute or two on each side.

Super easy. Super quick. Super delicious.

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Read more at http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz2tW9b3sAg

Breakfast Casserole with Croissants

1 pkg croissant rolls

1 lb mild sausage, browned and drained
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish.

 Bake at 350 for 30 minutes.

Top with an even layer of browned and drained sausage:

Then pour in beaten eggs:

And top with cheese! :)

Bake at 350 for 30 mins.

If you want to have this for breakfast, you can brown your sausage the night before and keep it in the refrigerator until morning. Then all you have to do in the morning is put everything together and you have a quick and easy breakfast! :) Breakfast Casserole also microwaves up well if you have leftovers. 

Read more at http://www.kevinandamanda.com/recipes/dinner/breakfast-casserole.html#ixzz2tVz1wxIs

Vegan Quinoa and Black Beans

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 1/2 teaspoons minced garlic
• 3/4 cup uncooked quinoa
• 1 teaspoon cumin
• 1 1/2 cups vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon lime juice
• 1 cup frozen corn
• 2 (15 ounce) cans of black beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, diced (optional)
• salt and pepper to taste

Directions

1-Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.

2-Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.

3-Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.

4-Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.

5-Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.

6-Serve hot or cold. Store in refrigerator.

UNCOOKED REFRIGERATOR PICKLES

1 cup vinegar

2 cups sugar
2 tbsp. salt
1 tbsp. celery seed
1 cup raw onion rings
6 cups cucumbers, thinly sliced

Combine vinegar, sugar, salt and celery seed. Heat to the boiling point. Pour over the sliced onions and cucumbers.

These keep well in the refrigerator for a long time. Replace the onions and cucumbers as used, if desired.

Bacon Lettuce Tomato (BLT) Wrap

ingredients:

• fresh lettuce, chopped
• 2 medium tomatoes chopped
• 6 pieces of bacon, fried
• shredded cheese
• ranch dressing or mayonnaise
• fresh basil or rosemary
• spinach wraps

directions:

1. On the 1/3 section spinach wrapper closest to you, start layering your fillings of lettuce, tomatoes, cheese, and bacon. Add dressing and spices to taste.
2. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the wrapper.
3. Serve immediately, or cover with plastic wrap to eat hours later.

Tabbouleh

Bulgur and tomatoes are the main components of this popular Middle Eastern summer salad. Eat it as the Lebanese do, scooping it up with romaine leaves instead of a fork. Alternatively, capture mouthfuls with wedges of pita bread. Tabbouleh is best when made at least 1 day in advance of serving so that the flavors have time to develop.

Ingredients:

• 3/4 cup medium-fine bulgur
• 1 cup fresh lemon juice, or as needed
• 1/2 cup extra-virgin olive oil
• 5 garlic cloves, minced
• 8 green onions, including tender green portions,
    diced
• 1 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh mint
• 4 large, ripe tomatoes, diced
• 1 English (hothouse) cucumber, peeled, halved,
    seeded and diced
• 2 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 head romaine lettuce, leaves separated, or 3
    pita bread rounds, heated and cut into wedges

Directions:

Place the bulgur on the bottom of a large salad bowl. In a small bowl, whisk together the 1 cup lemon juice, the olive oil and garlic and drizzle over the bulgur. In the following order, layer the green onions, parsley, mint, tomatoes and cucumber on top of the bulgur. Season the top layer with 1 1/2 tsp. of the salt and the 1/4 tsp. pepper and cover with plastic wrap. Refrigerate for at least 24 hours or up to 48 hours.

Bring to room temperature and toss together. Taste and season with the remaining 1 tsp. salt and more lemon juice, if needed. Serve with the romaine leaves or warmed pita bread.

Serves 6.

Apple Cinnamon Quinoa for Breakfast

Skinnytaste.com  

• 1 cup dry quinoa, rinsed well
• 1 1/2 cups water
• 1 tsp cinnamon + more for sprinkling
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1/4 cup golden raisins
• 1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
• 1 gala apple, peeled and diced
• 1/4 cup pecans, chopped

Directions:

Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil.Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Green tomato pickles with onions and spices.

• 
  
  Ingredients:
  • 4 quarts sliced green tomatoes, loosely packed
  • 1 quart sliced onion, loosely packed
  • 1 cup pickling salt, divided
  • 2 pounds light brown sugar
  • 6 cups vinegar (5% acidity)
  • 2 small red chile peppers
  • 1/3 cup mustard seeds
  • 1/4 cup celery seeds
  • 1 teaspoon ground black pepper
  • 1 tablespoon whole allspice
  • 2 teaspoons whole cloves
  Preparation:
  Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
  Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
  
  

Sesame Soy Dipping Sauce

1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon chopped garlic
1 1/2 teaspoons fresh ginger, minced
1 green onion, chopped
2 teaspoons sesame oil
1 teaspoon honey
1 tablespoon toasted sesame seeds


Directions:
Whisk all ingredients together and serve.

http://www.food.com Makes a good marinade

Mayo Sesame Soy Dipping

• 1/2 c  Soy Sauce
• 1 T  Mayonnaise
• 1 t  fresh lemon Juice
• 1 t  Sesame Oil

1. Combine all ingredients in a small mason jar. Close lid and shake vigorously for 15 seconds or until emulsified.

PICKLING BRINE

You can go all sorts of directions with a pickling brine—sweet and sour, sour and spicy, the sky’s the limit. This is a basic framework to get you started. Feel free to add whatever herbs/spices you’d like. Garlic adds flavor, peppers add heat. Play and have fun.

2 quarts water
1 cup white vinegar
1/2 cup salt (make sure it fully dissolves)

In a large enough saucepan, add the ingredients and bring to a strong simmer, stirring until the salt has all dissolved.

Thoroughly wash whatever vegetable you wish to pickle, and cut into small pieces if necessary (should probably not be thicker than one inch).

Place vegetables in an impeccably clean glass container (submerge in a pot of boiling water, or run through a dishwasher and remove hot). Add any garlic or herbs, as desired.

Add hot brine until it covers the vegetable entirely. No bit should break the surface of the brine.

Allow to cool, cover, put in fridge. You’ll want to wait a few days for the to flavor develop before eating.

Can be kept in fridge for a few months—so long as no mold, scum, spoiling occurs. Monitor regularly and discard if there is any cause for concern.