Pepperoni Rolls

Pepperoni Rolls
1 bag of frozen bread dough (3 logs) (I like using Rhodes)
Mozzarella cheese
Parmesan Cheese
Pepperoni

1. Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature. (Spray plastic wrap with cooking oil, or brush with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.)
2.  Roll each log out to approximately 11 x 11 square. Brush dough with olive oil or whatever cooking oil you prefer.
3. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese.
4. Lightly sprinkle with Italian herbs (dried oregano, parsley and basil). Add a sprinkling of garlic powder.
5. Roll up dough starting at one edge of square. Place rolls on greased baking sheet, leaving space between. Brush some melted butter on top of uncooked pepperoni roll.
6. Bake at 375 degrees for approx. 30-45 minutes. (As with any baking, keep an eye on your roll. This is just an estimated time.)

YUM-O! These had a lot more flavor than I thought they would with so few ingredients. Brandon had so much fun helping me make these. And he loved eating it too. I accidentally bought turkey pepperoni though (don't tell Sean) and the milder flavor of that is probably why Brandon liked it so much. We dipped our pizza in ranch dressing. Mmm. Next time we make this we want to try spreading some pizza sauce on the dough before adding the toppings and rolling it up.

Orange Rolls

Orange Rolls
2 cups milk
1/2 cup sugar
1/2 cup oil
3 t. salt
6 cups flour
2 eggs
2 T (2 packages) yeast
1/2 cup warm water

Filling:
1/2 cup softened butter
1 cup sugar
grated peel of one orange
Glaze:
2 cups powdered sugar
juice of one orange

1. Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in.
2. Dissolve the yeast in warm water and add to flour mixture. Mix in the remaining 4 cups of flour.
3. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). Put dough into greased bowl and let rise until double (about an hour) in a warm place.
4. Divide dough into 3 parts and roll each into a circle. Spread with 1/3 of the filling mixture and roll up into a log. Cut each log into discs (like cinnamon rolls). Cover and let rise at least 1 hour in a warm place.
5. Bake at 400 degrees for 8-10 minutes. Do not overcook! Pour on glaze when rolls are still warm.

 Yum!! These were so yummy. It was a lot of work though. The original recipe says to divide the dough into 6 parts and then cut each part into 8 wedges. Not sure it was entirely worth all that work. It would have been much easier to do it the way this recipe says that I revised and divide the dough into 3 parts and cut them up like cinnamon rolls. Yes, this makes almost 50 rolls...so if you're cooking for a large group then this recipe is great. But if you cooking for a little family like mine, I would definitely half this. I gotta give some away! Also, for the glaze, the juice of one orange was not nearly enough. I'd say 2 oranges or some orange juice.

Yorkshire Pudding - in a cup!

Yorkshire pudding
1. Preheat oven to 450 degrees F.
2. Pour 1 T oil into each cup of a muffin tin pan. Heat in oven for a few minutes until hot. (I usually do this while the oven is heating up.)
3. Mix together:
1 cup flour
1 cup milk
1 tsp salt
4 eggs
Whip with fork or whisk just until mixed (may be lumpy)
4. Remove hot pan from oven and fill cups 2/3 full with batter. Bake immediately for 20 minutes. Serve with gravy.

This a favorite in my family. We always made in a 9x13 baking dish and it came out like German pancakes. I tried this last night for our Easter dinner and Sean and I liked it better this way! With the muffin tins you know exactly how many pieces you get and everyone gets their own little individual pudding cup.
Tip: Place muffin tin on baking sheet to avoid oil dripping over the sides onto the bottom of the oven, causing the fire alarm to go off when you open the oven...

Ravioli Casserole

Ravioli Casserole

3-1/2 cups spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Spread 1/2 cup of spaghetti sauce in an ungreased 9x13 baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings. 

 

 

Nutrition Facts: 1 serving (1 cup) equals 553 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 1,294 mg sodium, 48 g carbohydrate, 3 g fiber, 34 g protein. 

 

 

This was basically a meatless lasagna. And we all liked it! Even Brandon! "Mmm. Good loodles." 

No-Bake Chocolate Chip Granola Bars {easy & healthy!}

No-Bake Chocolate Chip Granola Bars

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
1/4 cup peanut butter (optional)

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Melt peanut butter in saucepan until smooth. Drizzle over granola. Cool on a counter top to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Yum!!! These tasted more like dessert than a healthy granola bar. And I felt so good about giving these to Brandon. He loved them. I drizzled peanut butter over the top of the granola bars but I'm thinking now that it may have been easier to eat if the PB was mixed in with the granola. Not sure though. Enjoy!!

Breakfast Cake

Breakfast Cake
1 - 8oz package cream cheese, softened
1 cup sugar
1/2 cup butter, softened

Beat above 3 ingredients with mixer until fluffy.

Add to above mixture:
1 cup flour
2 eggs
1/4 cup milk
1 t. baking powder
1/2 t. baking soda
1/2 t. vanilla
1/4 t. salt
Beat until well blended. Add 3/4c. more flour and beat on low until well mixed.

Spread mixture evenly in greased 9x13" pan. Spoon 8-10 dollops of raspberry jam on top of batter. Swirl into batter with a knife.

Bake at 350F for 30-35 minutes. Cool slightly. Sprinkle with powdered sugar. Cut and serve warm.

 

Thanks to my amazing MIL for introducing me to this recipe. This a tradition in their family to eat during Sunday morning General Conference. Delicious!!

Breakfast Tater Tot Casserole

Breakfast Tater Tot Casserole

• 16 ounces frozen tater tots
• 6 ounces cooked turkey sausage or 5 slices crumbled cooked bacon
• 2 ounces cream cheese, softened
• 1/4 cup half-and-half cream
• 5 -6 large eggs
• 1/4-1/2 teaspoon paprika
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated colby-monterey jack cheese

 Directions

1. Preheat the oven to 375F then spray a 9x9 glass baking dish with cooking spray.
2. Place the tater tots in the bottom of the pan. Next sprinkle the turkey sausage or crumbled bacon over the tater tots.

Note: If you want to add vegetables, such as mushrooms or green peppers, you should add them along with the meat.  

 

     3. Whisk the half & half & cream cheese together in a bowl. Once smooth whisk in the eggs & spices then stir in the cheese. Pour over the tater tots then bake in the oven for 30-35 minutes. 

 
 I loved this!! Very easy to put together and delicious. The cream cheese makes it so amazing. If you make this please let me know how you like it!! Oh, original recipe says to bake this for 35-40 minutes and I think that's a little long. I put it in for 35 minutes and the cheese got browned and a little hard. I'd say 30-35 minutes is plenty.