Pepperoni Bread

After doing the lasagna recipe I started to remember all the recipes I do with Hunts tomato sauce and this is the number one most requested when my children come home or the Ross family comes to visit.  This last visit I made two batches 12 rolls the first time and ten the next.  Because of how many I made I went to a pizza shop and bought the large dough divided it in two and it made two rolls.  Much easier on my back they say they like my dough better but I liked buying it better.  I found out this time it freezes and travels well also.  

This is the dough recipe I use, but you can use any you like.  After I let the dough double I seperate into 3 equal parts and I use spray on a board to make a rectangle it works best just using your hands.  I then spread garlic butter on the rectangle, a layer of pepperoni, a layer of cheese.  Roll up and place on sprayed cookie sheet. Top with garlic butter then cook.  350 for about 20 or till golden brown.  I serve with Hunts tomato sauce on the side.  Also you can experiment with the toppings inside I have done vegetables, sausage & pepperoni, ham & pineapple(drain well it can make it a little soggy), chicken and bacon.  One year I used leftover turkey and served with gravy instead and everyone liked it. 

Sorry not sure where I got this roll recipe, I think cooks.com but I haven't been able to find it again to confirm.

QUICK AND EASY DINNER ROLLS

1 pkg. active dry yeast 1 c. lukewarm water 1 egg 1/4 c. sugar 1 tsp. salt 1/4 c. oil or melted butter ( I use butter) 3 c. flour, sifted Better than biscuits, and easier to make, too! Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil (or butter).Add half the flour, and beat until smooth. Add rest of flour and beat again until smooth.  let rise until double. Bake at 400°F for 15 minutes.  This one has a polish sausage in it and I call it a pizzog.

Crock-pot Lasagna

Shawni has decided she wants to cook.  wow.   I won't be here to help so I am writing instructions here.  This recipe brings back so many memories.  First and foremost break the fast in Virginia.  I miss them so very much, and I have to brag a little this was one of the first dishes to go.

Crock-pot Lasagna
I got this recipe out of fix it and forget it, it is Violette's Lasagna
I changed it so I am writing what I do.
18 lasagna noodles, uncooked
1lb sausage cook on stove and drain grease
1lb pepperoni warm in microwave pat in paper towels to get grease off
meatballs I use the frozen ones from costco I heat them up get some of the grease off and cut them in half.
3 cans of hunts I use 2 of the garlic and one of the chunky I always have four just in case I need it.
If I plan ahead I use mozzarella cheese but usually I use what I have which is the
Cheddar jack mixed.  I don't measure

Break noodles. Place one third in greased slow cooker.

Spread one third of the prepared meats over noodles.

Layer one third of the sauce and cheese over the meats.  Repeat layers ending with cheese

Cover.  Recipe says to cook on low for 5 hours, but I usually only have 3 so I cook on high and it works well.

Basil and Sage Chicken

This is a recipe I made up one day.  I tried to grow herbs and I have had success with only sage, it grows like a weed.  I had bought fresh basil and it was starting to wilt so I made up this paste.  It tastes very good, but some of my children didn't like the way it looked.  I save all the juice to use in my chicken noodle soup.  I have used this as roasted chicken and served with vegetables or for chicken noodle soup.  I just want to note here that I made this chicken then went out of town one time and my 18 year old son(at the time) called to tell me that my chicken was amazing and I should do it that way all the time.

Basil and Sage Paste
Fresh Basil
Fresh Sage
I use equal parts of both and I use a large handful.  Wash and spin dry and set aside.

In blender I put 1/4 cup butter, juice of 2 lemons and 4 stalks of celery blend until creamy then add basil and sage.

I put a whole chicken in the crock pot and spread the paste all over and inside the chicken.  I don't use salt and pepper very often but if you do you could salt and pepper the chicken now.  I cook the chicken on high for 4-6 hours.  If I'm doing it for chicken noodle soup I wait till it is falling off the bone.


If doing it for chicken noodle soup strain juice make sure all bones, skin and fat are out.  Measure and put in pot.  Pull chicken off bones and set aside.

Egg Noodles
1/2 cup flour
1 egg
I use 10 eggs when I make soup and I have started using egg beaters.
My mom's recipe said pinch of salt but I don't add it.
Mix together with fork. Roll out on floured cutting board to about a 1/2 inch thick cut in long strips and put on racks to dry I let mine dry for 4 to 6 hours.

I use two large pots.  Mix chicken broth with the crock pot juices about 16 cups divided.  I use 1 large onion, 1stalk of celery, 5 to 6 carrots, chop divide and put in pots.  Bring water to boil add noddles it takes a while to cook the noodles 1 to 2 hours.  About one hour in I add the chicken and 2 cans of corn.  If you need add more broth, keep noodles covered with broth.  I estimate never measure so if you want more or less of something add it.  My children love the corn but not all people will want it.

Chicken and Basil Stir-Fry

otes: Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.

Worthy of a special occasion

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Yield: Makes 3 or 4 servings

I love using fresh herbs and basil is my favorite.  While mom   and dad were here visiting we visited the farmers market and I  bought three basil plants.  While researching recipes I came across this one and it is a keeper.


Recipe from

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Nutritional Information

Amount per serving

• Calories: 202
• Calories from fat: 25%
• Protein: 30g
• Fat: 5.7g
• Saturated fat: 0.9g
• Carbohydrate: 6.5g
• Fiber: 3.2g
• Sodium: 239mg
• Cholesterol: 66mg

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Ingredients

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• 1 pound boned, skinned chicken breast halves $
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon hot chili flakes
• 2/3 cup fat-skimmed chicken broth
• 1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce *(I use Tamari gluten free soy sauce)
• 2 teaspoons cornstarch
• 3 cups lightly packed fresh basil leaves (see notes), rinsed
• Salt

Preparation

1. 1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
2. 2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
3. 3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

I added pepper and onion to mine as well and I always double the sauce.

Sesame Chicken

This recipe comes from lowfatlifestyle.com.  I was trying to eat healthier at one time and this is one of our favorites that stuck with us.  This is Noah's favorite.

Sesame Chicken
6 boneless skinless chicken breasts, cut in strips
1/4 cup honey
1/4 cup light soy sauce
1/2 cup water
1 Tablespoon cornstarch
1 Tablespoon ground ginger
1/2 to 1 teaspoon red pepper flakes (optional) (I use at least 1 teaspoon sometimes more)
1 Tablespoon toasted sesame seeds

Heat a large non-stick skillet that has been sprayed with cooking oil spray, over medium high heat.  Cook chicken strips for about 6 minutes until no longer pink and juices run clear.

Mix together honey, soy sauce, water, corn starch,, ginger and red pepper flakes (I double the sauce part).  Whisk until sauce is smooth.  Pour sauce mixture into skillet with chicken and cook until sauce thickens slightly.  Add more water if sauce becomes too thick.   Sprinkle with sesame seeds.  Cover and simmer for 5-10 minutes.  Serve with steamed vegetables and rice.

Apple Salad

Well Mark will argue the title, he thinks it should be considered dessert.  One of my children's favorites.

Apple Salad

3 to 4 apples (Shawni likes me to use Fuji and I like doing Granny Smith so mostly I do both)
1 sm container of cool whip
2 sm vanilla instant pudding and the milk for 1
6 regular size snicker bars (my favorite part)

Mix the pudding and milk, then mix in the cool whip, add apples and snickers.  Enjoy!!!

Carrot Cake

This is one of my most requested recipes.  This is Heather Kemmey's recipe and every time we had a get together we asked her to bring it.  Now that I look back and start to remember the past we got together a lot.  Those were the good times and we had a lot of fun and a lot of food.  Right now I miss my Virginia house and the luncheons we use to have.  I will have to put your chicken salad on here also Heather.

Carrot Cake
2 cups flour                1tsp. salt
2cups sugar                11/2 cups oil
2tsp. baking soda        4 eggs
2tsp. cinnamon            3 cups carrots
1cup nuts

Bake at 350 for 40 min.

Frosting
8oz cream cheese
1 stick butter
1 box powder sugar
1 cup chopped pecans(I sprinkle on top)
2 tsp. vanilla

Steak Chili

This is why I started the blog.  I found a chili recipe I loved, made it once or twice a year for the past 3 years, but when asked to make Chili for the Stake Party, I couldn't find it so I searched till I found this one. I tried it and I like it a lot, but it isn't exactly the same.  I was in a hurry so instead of cutting up steak I bought Carne Piccada, and I really liked it, will look for it again.

Steak Chili

By: BECOTTE 

"A hearty version of chili with steak instead of hamburger."

Rate/Review | Read Reviews (31)

Original Recipe Yield 6 to 7 servings  

Ingredients

2 tablespoons olive oil

2 pounds steak - cut into 1 inch cubes

2 onions, chopped

3 cloves garlic, minced

1 green chile pepper (I used a jalapeno)

2 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoons ground cayenne pepper

2 (29 ounce) cans diced tomatoes(I read wrong and used two 15 ounce cans seasoned for chili, I think it was plenty)

1 (15 ounce) can kidney beans, drained(I used chili beans)

Directions

In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.

Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness. ( I did the first part the way they said but I was in a hurry and had to leave the house so I put it all in the crock pot on high when I came back in 3 hours it was perfect).

Broccoli and Cheese Casserole

Ok here goes my first post.  At the instance of my daughter Jenna I am writing a blog about my recipes and because I feel guilty about not keeping a journal, I am combining the two.  As I look up recipes or find new one I like I am including them here, it will also make my husband happy if I clean up the recipe cupboard.

Broccoli and Cheese Casserole is Shawni's most favorite dish and every time I have to look it up and remember how I Change it.  I got the recipe out of a Ward Cookbook (it has fallen apart so not sure which ward it was).  It was submitted by Barbara Larsen.

Chicken and Broccoli Bake (My Way)
4 Chicken Breast (I pan fry or bake until tender about 20 min.
1/3 cup of milk
1 lrg can of Cream of Chicken Soup
1 Cup grated jack/cheddar cheese
3 heads of fresh broccoli, cooked until tender crisp

If fresh I cut chicken first, if frozen cook chicken then cut up in pieces. In casserole dish arrange broccoli on bottom the put chicken on top.  Make sauce by combining soup, milk and cheese, heat till cheese melts then pour on top of broccoli and chicken, then top with more grated cheese.  Bake on 350 for about 30 min.  I serve over rice.