Notice to Readers...

We appreciate your feedback! If you try any of the recipes we post. Let us know what you think of them. What is your story? How did you change it to make your family happy? We love to hear what you think!

December 15, 2009

Rolo Pecan Squares

Ingredients:
1-15oz Bag Waffle Pretzels (square)
2-12 oz Bags of  Rolos (1 bag has about 55 rolos in it) (if you only want to do 1 cookie sheet full  you can buy 1 bag and 1 to2 individual Rolls of Rolos)
(1 cookie sheet makes approximatly 126 squares- about 63 rolos)

Preheat oven to 275'.  Cover cookie sheet with a sheet of parchment paper, then lay out pretzels side by side until bottom of cookie sheet is covered. 


Unwrap rolos and cut in half. 


Place 1 cut rolo on each pretzel cut side face down. 


When each pretzel has a rolo and oven is preheated back in oven for ONLY 3 minutes just long enough to melt the chocolate. 


Take out and immediatley press one pecan on top of each melted rolo.  If you run out of Peans or prefer some without nuts, use another pretzel on top instead of the pecan.


My hubby took a box of these into work and the guys devored them quickly!
They are a big hit!!

Originally got this recipe from my sister Heather

Shephards Pie

1 lb itlian sausage or hamburger
8-12 large potatoes
1 can cream of soup ( I like broccoli, chicken or mushroom)
8 oz bag shredded cheese

Cook meat in skillet until well done.


Add 1 can of your favorite cream soup


Mix well with cooked meat and put on low heat while you make potatoes

Dice potatoes and add to large pot. 


Put enough water in pot to cover the potatoes and Boil  on high heat until potatoes are soft.  Turn off heat.  Drain water from potatoes and put back into the pot.  Add 1/2 a stick of butter then Mash potatoes.  If you like creamer potatoes add about 1/4 cup milk and extra butter if desired, mash until lumps are gone.  If you prefer lumpy potaotes only mash slightly and dont add milk.


Put mashed potatoes in the bottom of a 9x11 and spread evenly.  Add Meat mixture on top of the potatoes and spread evenly.  Top with cheese.

Bake at 350' until cheese is melted approxmatly  10-15 minutes


December 04, 2009

Chicken Verde CrockPot Meal


This is awesome all by it self or served in the ways listed below

Ingredients:
3lbs Boneless Skinless Chicken
1- 28oz can Green Enchilada Sauce (we like La Victoria or Herdez)
1- 12oz can diced green chilies
1- 8oz jar Verde Salsa
1 medium onion finely chopped

Directions:
Combine all ingredients in crock pot.  Set to low for 5 hours.
When chicken is done use a spoon to break up chicken, it should shred easily.
Spoon over rice or use suggestions below.  Leftovers can be frozen.

Suggested Substitutions for Chicken:
Beans, Pork, Shredded Beef, Stew Beef
Can also change the sauce and salsa to red

Suggested Dishes:
Chicken Tacos          Chicken Nachos
Taco Salad                Fajitas
Enchiladas                  Burritos

August 20, 2009

Pizza Sauce

Pizza Sauce

1 tall can or 2 sm. cans of tomato sauce
2 Tbsp. Italian Seasoning
1 Tbsp. Garlic, pressed

If you like your sauce thick then add a small can of tomato paste to the sauce.
You can also use garlic powder instead of fresh garlic if you don't have it, but the fresh garlic tastes much better!

August 19, 2009

Summer Fruit Sampler Dip

Try this super yummy dip from Pampered Chefs 'Delightful Desserts'













Ingredients:
1 orange
1/2 cup reduced-fat sour cream
1/4 cup light sugar-free strawberry preserves
1 1/2 cups thawed, frozen light whipped topping

Directions:
Zest orange and finely chop zest to measure 2 teaspoons.

In small Batter bowl, combine sour cream, preserves and orange zest. Fold in whipped topping until combined. Cover and refrigerate until ready to use.

Great served with Grapes, Strawberries or your favorite fruit. Dip Away!

Beef Macaroni
















Ingredients:
1lb - Stewing Beef or Hamburger
1 pkg Macaroni pasta
1 can Diced Tomatoes
1 - 12 oz can Tomato Sauce
1 cup Salsa

Directions:
Brown stewing beef in a skillet. When cooked add diced tomatoes, tomato sauce, and salsa then stir. Put on low heat while you cook the pasta. In large sauce pot fill 1/2 way with water and put on to boil. When water comes to boil add 1 tsp salt and pasta. Stir pasta occasionally to keep from sticking. When pasta is done drain and add to sauce mixture. Stir and serve.

August 15, 2009

Five Minute Chocolate Mug Cake

Credit for this wonderful and fun recipe goes to a friend of Melodies - Thank you for letting us share this Chocolaty Delight. Its fast and Easy!

You will Need:
1 –Large 2cup Cocoa Mug (Microwave Safe)
4 Tbs Flour
4 Tbs Sugar
2 Tbs Cocoa
1 egg
3 Tbs Milk
3 Tbs Oil
1 tsp Vanilla Extract
3 Tbs Chocolate Chips (optional)

Combine flour, sugar and cocoa in the mug and mix well with a spoon.
Add the egg and mix thoroughly. Pour in the milk and oil and vanilla and mix well. If you are using chocolate chips – Add them now and stir again.Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will start to rise over the top of the mug but this is normal. Allow to cool a little, and tip out onto a plate if desired. You can drizzle with chocolate sauce or icing if desired.
Best if served warm – Eat it alone or have fun sharing.

Known to be the most Dangerous Cake around 
because its only 5 minutes from scratch to your mouth!
I look forward to trying some variations. The first time I made this I didn't have any chocolate chips or cocoa - so I used Hot Cocoa Mix in place of the cocoa. It was good but still needed something. I tried it again adding 2 Miniature Special Dark Hershey bars (all I had), cut into pieces and I added an extra Tablespoon of hot cocoa mix. This turned out a lot better.

I want to try it with no chocolate and add flavoring, like Lemon or Strawberry. Other fun things to add would be Cinnamon or Ginger and I'm sure there are many more. I'll let you know how that turns out.

August 14, 2009

Corn Bread


Corn Bread by Lori

Ingredients:
1 1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon salt
2 eggs, slightly beaten
3 Tablespoons margarine/butter, melted
2/3 cup sugar
1 Tablespoon baking powder
1 1/4 cups milk
1/3 cup vegetable oil

Combine dry ingredients together. In another bowl, mix eggs, oil and milk then add to dry ingredients and mix well.

Bake at 350* for 18-20 minutes.

Snickerdoodles


Ingredients:
3/4 cup sugar
1/2 cup butter
1 egg
1/2 teaspoon vanilla
1 1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 Tablespoons sugar
2 Tablespoons cinnamon
shortening

Cream sugar and butter together. Beat in egg and vanilla. In separate bowl, combine flour, salt, baking soda and cream of tartar. Stir dry ingredients into butter mixture. In separate bowl, combine the 2 tablespoons of sugar and cinnamon. Grease cookie sheet.

Take a scoop of cookie mixture and roll into a ball. Roll it in the cinnamon/sugar mixture. Put on pan and flatten with glass. Bake at 375* for 8-10 minutes.

July 29, 2009

Bacon Candy

Found this Odd Recipe on AOL
Recipe by Kat Kinsman

1 lb Bacon (not thick-cut)
1/4 cup Brown sugar

Pre-heat oven to 350 degrees.
Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated.
Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on this making sure not to overlap pieces.
Bake until crispy. Allow to cool and harden before serving.

According to Kat Kinsman this will be the first thing the guests devour at a party - sounds strange to me but worth a try - Pretty fattening, but most candy is!

Here's How to Stand Out While Looking for a Job

I know for many people it is rough looking for work because of the downfall of our economy. My Husband is currently looking for a job and we ran across this great information on ABC15.com under the tab Financial Survival Guide - I'm hoping it might help someone out there.

Hundreds of applicants? Here's how to stand out
By MARVIN WALBERG

Dear Mr. Walberg: After weeks of sending cover letters and resumes, I landed an interview with a company on my "A list". I don't want to blow it. It's a middle management position and I feel that I am thoroughly qualified; however they are interviewing many people. I want to stand out. Can you help? -- E.M., Tennessee

Dear E.M.:It is difficult to give specific advice when all you have is general information. I don't know you, your background and experience, or the company. But I can share some fantastic information on interviewing from Rob Hellmann, a career coach with over 20 years of experience and a professor at New York University School of Continuing and Professional Studies. Hellman suggests: Be a consultant. Take a consultant's approach to the interview. You are there to find out what the company's issues are and how you can help address them.

Be prepared to discuss:
What can you do for Company X?
Why do you want to work for Company X?
Will you fit in?

Prepare your pitch. Practice and share your two-minute pitch on what you can do for the company and why you are the right fit. Like any consultant would do, make sure you know the ins and outs of the company -- their history, their goals, their mission. Know it and mention it throughout your interview. Address the fear.

Be prepared to answer questions you're afraid of answering, like:
Why have you been out of the workplace?
Aren't your skills dry because you've been out of the workplace?
Why did you leave your last job?

Share stories. Sell your skills, but share a story or two on how your skills were used effectively. During the interview, aim for a discussion. Every question is an opportunity to circle back to your goal of showing what you can do for them today. Don't be negative. Never bad-mouth a former boss or company, and stay focused on your goal. After the interview, ask them how you stack up against other candidates. And in your thank you letter, show them why you're the right choice. "I'm a good fit because..."

July 28, 2009

Stroganoff Storehouse Style

For those of you who might use food from the storehouse, this recipe is made using only the products recieved from the LDS Storehouse.

1 – pkg Stewing Beef
1 – Onion (diced)
1 – 3 oz pkg of Brown Gravy
1 - 15 oz Can of Peas (Optional)
1 - pkg Egg Noodles

Brown the stewing beef and diced onion in a large skillet over medium heat. After meat is cooked add the peas and turn to low. Boil water in large sauce pan, when it hits boil, add a pinch of salt and egg noodles. Cook noodles until they are almost done, then take off heat and drain in strainer. Leave in strainer and then add meat mixture into that sauce pan. Use the same skillet and make gravy according to package. When gravy has thickened but still a little wet, add noodles to the gravy and stir until noodles are coated with gravy. Then pour meat mixture into noodles and stir.

Can be served with toast.
Can be served over Rice instead of noodles.
Can also add Carrots or other Veggies your family enjoys.

June 08, 2009

Quick Pizza Melts

I got this recipe from Southern Fried Mama. Sorry for the pictures on this post, I guess I was too busy making this recipe that I didn't pay attention to the fact that the pictures were a little blurry.

Quick Pizza Melts


2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) package pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)


1. Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.


2. Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.


3. On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper.

Brush with beaten egg. Sprinkle with Parmesan cheese and oregano. (I recommend that you don't spill the oregano on top like I did). I tried to brush some off but it just stuck to the dough, so I waited until it was done & then I was able to brush it off then.)
4. Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.
We liked this, but I think next time I'll try using pizza dough instead of crescent rolls. I think I would like the taste a little more.

May 31, 2009

Neiman Marcus Chocolate Chip Oatmeal Cookies

Neiman Marcus Chocolate Chip Oatmeal Cookies
2 c. butter
2 c. granulated sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal
(measure oatmeal & blend in blender to a fine powder)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
24 oz. chocolate chips
(I always use milk chocolate chips because I like the taste better)
1 8oz. hershey bar (grated) ~~I don't use this in mine
3 c. chopped nuts (optional)
Cream the butter & both sugars. Add eggs & vanilla; mix together with flour, oatmeal, salt, baking powder & soda. Add chocolate chips, hershey bar & nuts. Scoop onto baking stone, placing 2 in. apart. Bake for 10 minutes at 375 degrees. Makes about 4-5 dozen cookies.
The recipe I got online says it makes 112 cookies, but mine only made 4 dozen. I use the medium size scoop from Pampered Chef which makes a normal size cookie, so to get 112 you'd have to make them really small.

May 30, 2009

Yogurt Chicken

This is probably the best, most tasty chicken recipe I've ever had. I have to commend my dear husband for this one. I had to run out the door for an appointment when it was time to make dinner, so he took over & made this all by himself (thank goodness for recipe books)! He even had to compromise because our yogurt had gone bad, so he used melted butter. It has taken a lot of years but he's learning! It turned out great & tasted just as yummy, it just wasn't quite as moist as it is with the yogurt.

Yogurt Chicken

6 chicken breasts or tenders
2 cups crushed Ritz crackers
2 T. parmesan cheese
1 T. seasoning salt
1/2 tsp. garlic salt
8-12 oz. plain yogurt
1/4 c. butter

Mix the dry ingredients in a flat bowl or platter. Pour yogurt in another flat bowl or platter. Dip the chicken breast in yogurt to cover completely, then dip in dry mixture to coat well one at a time. Place on a bar pan. Drizzle with 1/4 c. melted butter. Bake at 400 for 30 min. for tenders or 40 min. for breasts.
I got this recipe from my friend Tammy F. at church.

May 09, 2009

Sweet-n-Sour Chicken

I just made this for dinner 2 nights ago for the first time and it was great and so easy.  Unlike any Sweet-n-Sour I've had in a restaurant.  Got off a Church Newsletter.

Ingredients:
6-8 Chicken Breasts or Thighs
1 bottle Catalina Dressing
1 can Whole Cranberries
1 Envelope Onion Soup Mix

Directions:
Place Dressing, Cranberries and soup mix
in to crock pot and mix well. Add chicken.
Cook on Low all day (no need to add water)
Check periodically and stir so all chicken gets coated.
Serve over Rice.

May 07, 2009

Snickerdoodles

My husband has been wanting Snickerdoodles for awhile so I finally got around to making some the other day. They were very yummy & a big hit with all the kids too.

Snickerdoodles
1 c. butter/margarine
1-1/2 c. sugar
2 eggs
2-3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
3 tsp. cinnamon
3 Tbs. sugar

Preheat oven to 400 degrees.
1. Cream butter, sugar & eggs.
2. Stir all dry ingredients together in a bowl. Add to the creamed mixture & mix well.
3. Combine 2 tsp. cinnamon & 2 Tbs. sugar in a small bowl. Note: I took this



4. Shape dough into 1 in. round balls. Roll in the cinnamon/sugar mixture.

5. Place on bar pan 2 in. apart.

6. Bake for 8-10 min.

Makes about 2-1/2 dozen cookies


May 06, 2009

...To Know Her Is To Love Her...



I know our blog is basically for Recipes and such,
but because of Mothers Day I wanted to honor my mother.
This one post is dedicated to her.
.
Mom, you walk through life with difficulties,
but never waver from Compassion.
Pain envelops your body,
but you always give with a sincere heart.
Even still through the hardships you bore 6 children
and you give to each of us all that you can.
Each day you endure pain,
but you are always there to listen,
to give, to encourage, to love and support.
.
Never in my life have I met a person
I'm more proud of
I would love to give my children,
what you have given to me.
.
Everyone you meet loves you,
because you are genuine and sincere.
People are drawn towards you
because you generate Peace and Comfort.



On this day, that is labeled as mine,
my mothers and hers too,
All I want is to thank you Father,
For letting me experience this earthly life,
with all of its trials and glories.
.
Thank you Father,
for the gentle woman now residing with you
Who brought life to me, through her daughter
I'm grateful to call her Grandma
.
Thank you Father, for this remarkable woman,
I'm blessed to call Mom!
For giving her knowledge, patience, compassion and love.
And the strength to endure any trials I cause her.
.
Thank you Father for loaning me
these two extraordinary spirits
Who despite my downfalls, Love me and call me Mom!
Thank you this day Father for letting me be a Mom!

My mother has lived in intense pain most of her life, but never did I see her complain or ask for people to wait on her. She raised 6 children, sewed all the girls dresses and gave of herself whenever possiable. Most people in pain dont stop to think of others, but Shirlene is always willing to serve. Even now with her health issues, she lives in a Care Center, but she knows all the patient's names, all the nurses names and makes friends with anyone who comes in her path. She is a very Giving, Compassionate and Loving person. I remember when I was a teenager, there were times I would get upset with her and argue about something not going my way. She never talked down to me, in fact, she would sit down and write me a letter telling me how wonderful I was and how much she loved me and how much the Lord loves me. Even at times when I was angry, she was Loving and Caring. It is hard to write about her without crying, because she is so Awesome and there are not enough words to describe who she is.

Mom you mean the world to me!

.
This post is part of a world wide blogging tribute to Moms led by TheBlogFrog
.
find your friends at theBlogFrog.com

April 28, 2009

Peanut Butter Blossoms

These are some of my favorite cookies. If you like peanut butter cookies, you'll love these.

1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
Hershey's Peanut Butter Kisses
1. Preheat oven to 375 degrees.
2. Mix all ingredients together and form into balls. I use my Pampered Chef small scoop & it's just the right size.
3. Place on ungreased pan 2" apart.
4. Bake for 10 minutes.
5. Then open oven & put a kiss on each cookie & press down just a little bit, then bake for an additional 2 minutes.
6. Let cool on the pan for a few minutes then transfer to cooling rack.
This recipe will make about 2 dozen cookies. I usually double or triple the recipe since we have a large family, we like leftovers & I usually give some away.
A few tips:
1. If you try to move the cookies from the pan too soon after taking them out of the oven they will break. This is the case with pretty much every cookie recipe. Wait for about 5-8 minutes.
2. Make sure not to overcook the cookies, or they won't be as soft & the kiss will burn.
3. These cookies are best when warm. So when you're craving that cookie the next day just pop it in the microwave for about 10 seconds & it softens & warms the cookie just enough to make the kiss melt in your mouth. Yum! Enjoy!


April 13, 2009

Funeral Potatoes!

I know the name sounds terrible but it's not as bad as what our mom used to call these. This yummy potato dish got it's name from being such a popular dish that is served at almost every LDS (Latter-day Saint) funeral there is. It really is a great potato dish that I'm sure your family will love. There are actually several versions of Funeral Potatoes so this is my version.


Funeral Potatoes


8 lg. or 12 sm. potatoes
2 cans cream of chicken soup
salt & pepper to taste
1 Tbs. Mrs. Dash
1 pint sour cream
1 c. grated cheese
crushed potato chips (about 2 cups crushed)
1. Peel & cube potatoes, then boil. Drain water & put potatoes in a large mixing bowl.
2. Mix in soup, sour cream, cheese & seasonings in with potatoes.
3. Mix well & pour half of mixture into 9x13 baker.
4. Sprinkle more cheese over then pour rest of mixture in pan & sprinkle more cheese on top.
5. Sprinkle crushed chips all over potatoes.
6. Bake at 450 for 20-25 min. Enjoy!

April 08, 2009

Chel's Ziti Pasta

I was going to make the Party Pasta Bowl recipe from Pampered Chef but decided to change it just a bit. Although some of my kids were skeptical to try it (because it was something new), they loved it. It did turn out quite yummy!

Chel's Ziti Pasta
1 package uncooked ziti pasta
1/4 c. chopped onion
1 lb. lean ground beef (I always get the leanest ground beef I can find)
3 garlic cloves, pressed
2 ts. Italian Seasoning
1 jar/can (24 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, undrained (I like to get the ones with seasoning in them)
1 egg
2 c. mozzarella cheese, shredded
2 ts. parsley
1/4 ts. black pepper
2 Tbs. Parmesan cheese

1. Boil pasta according to package directions. Drain when fully cooked. Cook ground beef, add chopped onion and pressed garlic.  Cook until beef is fully cooked.  Remove from heat.  Add Italian seasoning, tomatoes and spaghetti sauce.  Lightly beat egg, then add to meat mixture.  Add mozzarella and parmesan cheeses, parsley and pepper.  Mix sauce with pasta in large bowl, pour into 9x13 stone baker and add more mozzarella cheese on top.  Bake at 450 degrees for 25 min.

March 15, 2009

Corn Casserole

I'm making this tonight as a side to the Beef Taco Bake, so I'm doubling the recipe. I'll add Photos later!

Ingredients:
1 - 15 1/4 oz can whole kernel corn, drained
1 - 14 3/4 oz can cream-style corn
1 - 8 oz package corn muffin mix (I use Jiffy)
1 - cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese

Directions:
Preheat Oven to 350'
In a large bowl, stir together all the corn, corn muffin mix, sour cream and butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Bake 5 minutes or until cheese is melted. Let stand for 5 minutes and serve warm. This makes 6-8 servings.

Beef Taco Bake

I'm making this tonight for a large family get together so I am tripleing the recipe. As a side I will be making a Corn Casserole.


Beef Taco Bake
1 lb- ground beef (I used 2 lbs and 1 lb Italian Sausage)
1- 10 3/4 oz can Campbell’s Condensed Tomato Soup
1- cup Salsa
1- 4oz can Diced Green Chile Peppers
1/2- cup milk
1- cup shredded cheese (about 4oz)
8- Corn tortillas - cut into 1 inch pieces
(you may use 6 flour tortillas if you prefer)



Cook the beef in a skillet over medium heat. Cook until well browned, stirring often. Drain off the fat. Preheat oven to 400' Add to meat: soup, salsa, milk, tortillas and 1/2 the cheese. Stir. Spoon the mixture into a 2 quart casserole dish. Cover and bake for 25 to 30 minutes, until bubbly. Remove and add the remaining cheese. Bake for 5 minutes or until cheese is melted.

February 02, 2009

Pepperoni Pizza Twist

This is another Pampered Chef recipe. Can you tell I like them? I actually love their products even more than their recipes. The stones are so awesome, I bake on them almost everyday (as you can see by how dark they are in the pictures).

Pepperoni Pizza Twist
1 package (3.5 ounces) pepperoni slices, diced
1 can (3.25 ounces) pitted ripe olives, drained and chopped
2 tablespoons snipped fresh parsley
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg
1 teaspoon Italian Seasoning Mix
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 can (15 ounces) pizza sauce, warmed (optional)
1. Preheat oven to 375ºF. Dice pepperoni. Chop olives using. Snip parsley using kitchen shears (I used dried parsley).

In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic (I used granulated garlic because I didn't have any garlic cloves); mix well.
2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. I use my pizza dough recipe.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. I would recommend adding some tomato sauce w/ seasoning inside--it was good, but pretty dry & I think the sauce would make it better. I also forgot to add the black olives--had them chopped, just forgot to put them in.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling. Instead of the seasoning mix, I just put Italian Seasoning in mine.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.


For the greatest Pampered Chef consultant contact Kelly!

January 27, 2009

Quick Apple Crisp

This was very yummy. This is another Pampered Chef recipe. It is indeed quick. My 11 yr. old helped me make it & it took us about 15 min. to prepare while our dinner was baking. That was from start to finish, peeling the apples to it being ready to go in the oven. This time I didn't use the nuts & I think I liked it better without them.


Quick Apple Crisp

5 Granny Smith apples

1 package (9 oz.) yellow cake mix

2 Tbs. sugar

1 T. ground cinnamon

1/4 c. butter or margarine, melted

1/2 c. chopped nuts (optional)

Vanilla ice cream or thawed, frozen whipped topping (optional)


Preheat oven to 350°. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half with a sharp knife. (I cut mine into quarters). Place apples in deep dish baker (or a pie pan or 8x8 pan).

Combine cake mix, sugar, cinnamon, butter & nuts in a bowl (I used walnuts, but pecans would be good too). Mix until crumbly then sprinkle evenly over apples.

Bake at 350° for 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.

For the greatest Pampered Chef consultant in the Phoenix Metro Area contact Kelly!

Spaghetti Sauce Casserole


This is a very yummy casserole that most of my family loves. I got this recipe from my sil, Kristi.
Spaghetti Sauce Casserole
1 lb. hamburger
1 pkg. Spaghetti Sauce Mix
2 eight oz. cans tomato sauce
3/4 pint sour cream
1 can refrigerated crescent rolls
2 Tb. butter
mozerella cheese
parmesan cheese
Preheat oven to 375°. Cook hamburger. Mix in Spaghetti Sauce mix & tomato sauce. Pour mixture in bottom of a deep dish baker (or pie pan). Spread sour cream on top. Spread cheese over, then lay out raw crescent rolls flat on top (do not roll them just lay them flat), putting the wide end of the rolls at the outside. The points of the rolls will overlap a little in the middle but that's alright. Melt butter & drizzle on top, then sprinkle parmesan cheese all over the top.
Bake at 375° for 18-25 min.