Easy Pull Apart Pizza Bread



2 Cans of Pizza Dough or Biscuits 

2 cups Mozzarella cheese
1 cup Parmesean cheese
2 tablespoons of parsley flakes
1/3 cup olive oil
1 – 6 oz package of pepperoni (we used the turkey and only used 1/2 package)
1 teaspoon minced garlic
Directions:
Cut pizza dough or biscuits into quarter pieces. Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly. Put into greased baking dish and spread evenly. Bake for about 35 minutes at 350 degrees (or until the top is brown and the center is thoroughly cooked).
TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly, be sure to continue baking and check it every 5 minutes until it’s done. Flip over on to a plate while it’s still hot. Can use a Bundt cake pan or a regular 9×13 baking dish as well. Serve with marinara sauce for dipping if desired.

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Homemade King Hawaiian Rolls & Loaf


Ingredients:

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided 
3 eggs 
2 cups pineapple juice, room temperature 
3/4 cup sugar 
1 teaspoon vanilla 
2 (1/4 ounce) envelopes yeast 
1/2 cup (8 tablespoons) butter, melted

Instructions:

1-In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter. 

2-Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well. 

3-Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour. 

4-Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size. 

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm!

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Creamy White Chicken Alfredo Lasagna



Ingredients

2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped 
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes 
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup milk 
1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

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Slow Cooker Pork Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard

2-3 TBS maple syrup
2 TBS olive oil 
Diced dried onions 2 Tablespoons
Garlic Salt 1 1/2 teaspoons
Put everything in the crock pot and cook on low for 6 hours.
 — 

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JOHN WAYNE CASSEROLE

Ingredients
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix ( I would find something else for this to many carbs!!!! )
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned.

Never heard of this before but it sounds good!

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FRIED RICE



3 cups cooked white rice

3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

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BREAKFAST CUPCAKES


For the muffin cup:
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

To fill the muffin cup, after it has baked:
1 dozen eggs, scrambled
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.ramble eggs into each nest and top with chives.

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