Random Recipes - Pizza Ring

I had a tough time deciding which pizza recipe to use because I've been making homemade pizza with my kids since they were very little. When I say homemade pizza it is homemade to us. I've used pizza crust mix, refrigerated pizza crusts, biscuits for bite size pizzas, crescent rolls for pizza braids, etc... We just throw on whatever toppings we have in the frig. I've used pizza sauce but most of the time I use spaghetti sauce because I always have that in the pantry. This recipe is similar to monkey bread but you use pizza toppings. I hope you enjoy it! For more pizza recipes visit Pam over at Random Thoughts!

6 - 8 tablespoons butter or margarine, melted

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

2 cans (12oz) refrigerated flaky biscuits

40 small slices pepperoni

8 oz mozzarella cheese, cut into 20 pieces

1/4 cup grated Parmesan cheese

1 1/4 cups pizza sauce, heated (or you can use spaghetti sauce like I do)

1. Heat oven to 350°F. Spray 12-cup fluted tube pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.

2.Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in sprayed pan.

3.Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.

4.Bake at 350°F. for 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Slow Cooking Thursday - Chicken Stroganoff

Coming up with today's recipe was simple. I opened IE, and my home page is MSN.com, and to what did my wondering eyes appear...no not 8 reindeer, but the main page has 23 Slow Cooker Chicken Recipes!! I picked my favorite one to list today. For the complete slideshow & recipes click HERE.

Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

2 lbs boneless chicken breasts
1 cup chopped onion
2 (10 3/4 oz) cream of mushroom soup
1/3 cup water
12 oz dried wide egg noodles
1 (8oz) carton of sour cream

Directions
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

Makes 6 to 8 servings.

Ham and Cheese Crescent Roll-Ups

I found this recipe on Pillsbury.com and it sounds super easy. It seems like it would be a perfect Saturday afternoon lunch with a bowl of tomato or vegetable soup!

1 can Pillsbury crescent dinner rolls
8 thin slices cooked ham
4 thin slices Cheddar cheese, each cut into 4" strips


Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.

Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
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Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Menu Plan Monday

I make a good menu plan, but I have trouble with the follow through! Check out other menu plans over at Org Junkie.com

Last week my menu plan was to make Meatloaf, Baked Coconut Shrimp, Meatball Soup, and Spaghetti. Well, I didn't make any of it! I haven't been cooking a lot lately because we've had so much going on at the church. We are eating on the go. My family is sick of sandwiches, and drive thru. So, this week we are going to try again... I don't have anything planned for this week, so I'm really going to try to do better.

I'll let you know if I am able to do it.

Slow Cooking Thursday - Saucy Swiss Steak

Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 cup chopped green peppers (about 1 medium)
1/2 cup shredded KRAFT Swiss Cheese

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks evenly with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until each steak is browned on both sides. Remove from heat; cover to keep warm.

COMBINE tomato paste, tomatoes and broth in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours.

SPRINKLE with cheese just before serving.

Menu Plan Monday or Tuesday - March 17 - 21

Visit Laura over at Org Junkie for more Menu Plans. Remember my menu plan is exactly that a plan. Most of my plans don't go as planned! LOL!! Last week I made the Chicken Alfredo & the Mini Chicken Pot Pies and that was all, even then I didn't make them on the days that I said I would!

I've decided after seeing MJ's menu plan over at What A Crock is just to give 5 meals and then I'll make them as I see fit. Sometime this week I will make:

Nachos I made these last night so, 1 down, 4 to go!
Baked Coconut Shrimp, Rice & Salad
Meatloaf, Corn, Sweet Peas & Mashed Potatoes
Spaghetti
Meatball Soup

I'll let you know if I do better this week!

Baked Coconut Shrimp

I've been wanting to try to make coconut shrimp because my family loves it. I've found a recipe that looks good. I'll let you know how it is next week when I make it. I'll even try to take pics.

3 pounds extra large shrimp, defrosted, shelled and deveined, rinsed and patted dry
2/3 cup cornstarch
1 teaspoon ground red pepper
2 dashes salt
2 tablespoons honey
2 tablespoons freshly squeezed lime juice
2/3 cup egg whites
1 1/2 cup coconut

Directions

1. Preheat oven to 425 degrees. Lightly spray a large baking sheet with butter flavored cooking spray.
2. In a small bowl combine cornstarch, pepper and salt.
3. In a small microwave safe dish heat up honey for about 30-45 seconds. Add lime juice to honey and stir.
4. Slowly add in egg whites and continue to stir.
5. Place coconut in a thin layer on a pie plate or flat dish.
6. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
7. Place on the baking sheet and lightly spray with butter cooking spray.
8. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Random Recipes - Arroz Con Pollo

For more recipes visit Pam over at Random Thoughts!

This week's random recipes are all Tex Mex food. My favorite!! I make a lot of spicy meals, but the thing is I make it up as I go. I throw in a little of this and a little of that until it tastes just right. This recipe is one of my favorite! I hope you all like it!

1lb Chicken tenders

1 bag of brown rice

2 (15oz) cans of Rotel tomatoes

1 green bell pepper, diced

1 red bell pepper, diced

1 onion, diced

Zucchini (optional)

Squash (optional)

Extra Virgin Olive Oil

Garlic Powder

Chili Powder

Queso Cheese

In a deep pan pour enough extra virgin oil oil to cover the bottom of the pan. Saute chicken tenders seasoned with garlic powder until just about done. Add chili powder (enough to cover all of the chicken) then add red peppers, green peppers, onion, squash and zucchini, saute with chicken until tender. Add tomatoes, then add the uncooked rice and let the entire pot stew over medium heat. Cook until rice is done. You may need to add more crushed or diced tomatoes because rice will absorb fluid. If you want it spicier, add more chili powder and/or black pepper. You can also use jalapeno peppers to add real zest.

I buy the Velveeta or Kroger brand of Mexican cheese. I melt the cheese in the microwave with a little milk while I am cooking the chicken & rice. Once the chicken & rice is done, pour the melted cheese over all of it.

Slow Cooking Thursday - Chicken Dressing

For more great slow cooking recipes, visit Sandra.

INGREDIENTS
5 skinless, boneless chicken breast halves
1 (9x9 inch) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine

DIRECTIONS
Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.

In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

Menu Plan Monday - March 10

This week I'm trying to clean out my pantry. I didn't get to the salmon croquettes last week so I'm putting them back on the list for this week. Check out orgjunkie for more menus!

Monday - Turkey Meatloaf, Mashed Potatoes, Corn, and Green Beans (I substitute ground turkey for ground beef)

Tuesday - Chicken Alfredo with Garlic Bread

Wednesday - Meatball Soup

Thursday - Salmon Croquettes, Black Eyed Peas, and Mac & Cheese (I add about 1/4 tsp of lemon pepper to the Salmon mixture)

Friday - Mini Chicken Potpies, Glazed Carrots, and Broccoli & Cheese

The best thing about my entire menu is that I don't have to go to the store for anything!! Wow, isn't that amazing!

Slow Cooking Thursday - Easy Roast

Easy Crockpot Roast

For more great slow cooking recipes, visit Sandra.

3 - 5 lb Roast

2 cans Cream of Mushroom Soup

1 pkg Lipton Onion Soup Mix

Place roast in slow cooker. Cover with Lipton Onion Soup Mix, and Cream of Mushroom Soup. Cook on low for 5-7 hours.

Yes, it really is that easy! You don't add water! You don't mix the soup with the soup mix! When it is done you will have the best gravy ever!

Enjoy!

Menu Plan Monday

This is my first attempt at Menu Plan Monday and I'm already a day late! I wrote down my menu plan for the week yesterday, but I didn't get a chance to blog it until today! I hope everyone enjoys. Check out orgjunkie for more menus!

Monday - Church Ladies Meeting (didn't cook)

Tuesday - Chicken Tetrazinni

Wednesday - Slow Cooker Jambalaya

Thursday - Slow Cooker Chicken Enchiladas

Friday - Salmon Croquettes, Green Beans, & Black Eyed Peas

I don't cook breakfast during the week, and we usually just take left overs or sandwiches for lunch. On Saturday & Sunday, we usually cook on the fly! My DH loves to just open the cabinets and make a masterpiece! In reality he is a much better cook than me!

Chicken Enchiladas

1 lb. chicken breasts, boneless
1 can Old El Paso enchilada sauce
1 can cream of chicken soup
4 oz. sour cream
2 cups cheddar cheese, shredded
8 flour tortillas

Boil chicken until done. Preheat oven to 350 degrees. Mix enchilada sauce, cream of chicken soup, and sour cream in a medium pot; heat through then set aside. Spoon chicken on flour tortilla; roll up and place in 9 x 13 baking dish. Repeat until pan is full. Pour enchilada sauce mixture over all the shells. Top with cheese and bake at 350 degrees for 20 to 30 minutes or until cheese is melted and sauce is bubbly.