*PEPPERONI PIZZA QUESADILLAS*

 My kid would live on quesadillas if I would let her.... she love my chicken quesadillas and she loves those. She is always requesting them for supper. I have to admit, they are easy to make so why not. :))
 Serves 4

8 flour tortillas
8 ounces of shredded mozzarella cheese
1/3 lb pepperoni
1 16-ounce jar of pizza sauce
Optional: 1 6-ounce can of sliced black olives, 1 cup of sliced cremini mushrooms (I added the mushroom)

Brush each tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).
Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
Pre-heat a medium cast-iron skilled over medium heat.
Lay quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
(I baked mine in the oven 375 until browned and crispy.)
Slice into quarters and serve with a little bowl of pizza dipping sauce.

*BASIL PESTO*

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2-3 fresh garlic cloves
1/4 cup Walnuts,, Pine Nuts are best,, but pricey!
4 cups fresh basil leaves
3/4 cup Olive Oil
1 cup Parmesan cheese; grated
Salt And Pepper to taste

I freeze my pesto in icecube trays,,, it seems to work best with recipes,,,
just put the bottom of the icecube trays into a bit of hot water in the sink, pop them out and into the ziploc and into the freezer!
a different way to serve pesto is to spread some onto some tortillia chips , top with some smoked mozzarella, and melt the cheese,,, mmmm.

BRAIDED SPAGHETTI BREAD

 

(RECIPE POSTED BY SHEILA BELL MCKAY)

This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.

 

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

 

Spray counter lightly with non-stick cooking spray (or use parchment paper).

 

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

 

Cook spaghetti according to package instructions. Drain and let cool slightly.

 

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

 

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet).

Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

 

This was fantastic! I knew it would be. I mean, how can you go wrong with spaghetti and garlic bread all wrapped up into one?!

BBQ CHICKEN & BACON PIZZA

BBQ chicken pizza is one of my favorite kinds of pizza. I love the stuff! I got this recipe out of my favorite Food Nanny cookbook. I just added some chopped bacon to it! Mmmmmm... Bacon :) I love bacon!

1 pizza dough
1 large boneless, skinless chicken breast
4 slices of cooked bacon, chopped
1 cup, plus 3 tbs sweet barbecue sauce, divided
3 1/2 cups shredded mozzerella cheese
1/4 cup thinly sliced red onion
3 tbs chopped fresh cilantro

Preheat oven to 400 degrees. Place the chicken breast on a foil lined cookie sheet. Bake the chicken for 25 minutes. Remove from oven and then move up temperature of oven to 425 degrees. Set chicken aside.
Roll dough out with a rolling pin into a circle shape to fit the pizza pan. Let the dough rise in the pan while you get the other ingredients ready.
TOPPINGS: Spread 1 cup of the barbecue sauce over the pizza dough.
Sprinkle 3 cups of the mozzerella cheese on top.
Get your chicken breast, cut it into small pieces and then toss into 3 tbs of barbecue sauce.
Sprinkle the chicken, bacon and onion over the cheese.
Top with remaining 1/2 cup of mozzerella cheese.
Bake for 10 minutes on the lowest rack.
Remove pizza from oven, sprinkle with cilantro.
Return to oven and bake for 5 more minutes or until crust is light brown.
Slice and Serve :)) Enjoy!!!

PEPPERONI STROMBOLI

SO yummy and SO easy!!! :))

Frozen white bread dough
Pepperoni
Mozzarella cheese
Oregano, Basil, Garlic *or spices you like
Spaghetti Sauce

Though frozen bread dough on counter during the day, covered with plastic wrap.
When you get home at night, pull dough out into a square.
Place pepperoni in rows on dough.
Sprinkle with cheese.
Sprinkle with spices (any spices you like).
Bake at 350 for 30 minutes, or until brown.

Slice and serve with spagetti sauce.

LASAGNA ROLL-UPS

 

(recipe came from the magazine Taste of Home) so good. :))

10 uncooked lasagna noodles
1 pkg (19-1/2 oz) Italian turkey sausage, casings removed
1 pkg (8 oz) cream cheese, softened
1 jar (26 oz) Traditional Spaghetti Sauce (your favorite)
1-3/4 cups shredded cheddar cheese, divided

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.
Stir in cream cheese and 1/3 cup spaghetti sauce.
Drain noodles; spread 1/4 cup meat mixture on each noodle.
Sprinkle each with 2 tablespoon cheese; carefully roll up.
Spread 2/3 cup spaghetti sauce into an ungreased 13 in. x 9 in. baking dish.
Place roll-ups seam side down over the sauce.
Top with remaining sauce and cheese.
Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 10 servings.See More

ITALIAN SPAGHETTI SAUCE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

5 lb. ground beef, lean (or a combination of beef and pork)
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, diced
2 can (10 oz.) mushrooms pieces (or a large pkg of fresh mushrooms)
1 green pepper, chopped
1 red pepper, chopped
2 garlic cloves, minced
6 tbsp. vegetable oil
2 can (19 oz.) can tomatoes
3 can (6 oz.) tomato paste
1 container (950 ml) of V-8 juice
2 can (10 oz.) cream of tomato soup
5 Bay leaves
2 tbsp. salt

Place all ingredients in large oven dish and bake at 325 F for 2 hours.

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

TOASTED RAVIOLI WITH RED PEPPER DIPPING SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

I make the sauce ahead, and reheat in microwave, and serve immediately when raviolis are fresh out of the pan. I have learned the hard way that keeping them warm in the oven just dries them out!! argh!

2 eggs
Splash of milk
Salt and pepper
1 1/2 cups italian bread crumbs
1/2 cup parm. cheese
Parsley
12 lg fresh spinach and cheese ravioli
5 tbls extra virgin olive oil, divided
3 cloves garlic
Pinch red pepper flakes
2 roasted red peppers, drained
1 14 oz can crushed tomatoes

Beat eggs and a splash of milk, seasoned with salt and pepper in a shallow dish.
Combine bread crumbs with cheese and parsley in a second dish. Coat the pasta in egg and bread crumbs.
Heat 3 tbls of oil over med. heat in a skillet, then toast the ravioli until deep golden.,
in a small sauce pot.
Heat the remaining oil and the garlic and red pepper flakes over medium low heat.
Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of mins. Stir in tomatoes and season the sauce with salt and pepper.
When ready to serve , transfer sauce to a serving bowl.
Surround with toasted ravioli for dipping and serve!
 

MEAT STUFFED MANICOTTI

24 manicotti
2 lbs. lean ground beef
1 cup finely chopped onion
1/3 cup finely chopped celery
1 garlic clove, minced
2 tbsp. oil
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Salt and pepper
2 eggs, fork beaten
4 cups spaghetti sauce (can or homemade)
2 tbsp. butter or margarine
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Cook manicotti in boiling water until tender but firm, about 5 to 6 minutes. Drain. Rinse with cold water. Drain well.
Scramble-fry ground beef, onion, celery and garlic in oil in frying pan until browned. Remove from heat.
In a small bowl, combine next 5 ingredients (crumbs, cheese, salt, pepper and eggs). Mix well.
Add to beef mixture. Stir together. Stuff manicotti.
Cover bottom of pan, large enough to hold manicotti in single layer, with a bit of spaghetti sauce. Arrange manicotti side by side in pan. Pour rest of sauce over top.
Melt butter in saucepan. Mix in remaining bread crumbs and cheese. Scatter over all.
Bake covered in 400’F oven for 30 to 40 minutes.

SPAGHETTI PIE

6 oz. spaghetti
2 tbsp. butter or margarine
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 cup cottage cheese
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 can (8 oz.) tomatoes with liquid, cut up
1 can (6 oz.) tomato paste
1 tsp. sugar
1 tsp. dried oregano
Pinch of garlic salt
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain and place in a bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10 in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside.
In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered at 350’F for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted.
Cut into wedges.
Yield: 6 servings.

MARINARA SAUCE

2 tbsp. oil
1 cup onion
2-3 garlic cloves, minced
1 (28 oz.) canned tomatoes, broken up
1 can (5 1/2 oz.) tomato paste
1 tbsp. sugar
2 tsp. parsley flakes
1 1/2 tsp. basil
1/2 tsp. oregano
Pinch of salt

Heat oil in frying pan. Add onion and garlic. Saute until soft, about 5 minutes.
Add tomatoes, tomato paste, sugar, parsley flakes, basil, oregano and salt. Mix together. Bring to a boil. Stir occasionally as it simmers uncovered for about 15 minutes. Makes about 2 2/3 cups.