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.