Stuffed Pizza Rolls

Stuffed Pizza Rolls
Recipe from OurBestBites

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs (by Progresso)
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.


Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Spicy Honey Chicken

Spicy Honey Chicken


2 t vegetable oil


Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

for extra heat, increase chipotle or add ground red pepper


8 boneless skinless chicken thighs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I'm tellin'
ya right now it's better with thighs.

Glaze:
1/2 C Honey
1T Cider Vinegar

*I have changed this recipe from the original version I posted. If you liked it before and you're mad at me for messing with it again, do the following! Omit onion, coriander, and chipotle and replace with 1 t paprika and 1/2-1/2 t cayenne pepper. For the glaze, I just increased it so there would be enough to drizzle on at the very end.


Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.


If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

New York Style Cheesecake

Only rerun dinners and lots of desserts over here these days :) You can tell it is Christmas time.

This recipe is from my sweet friend Lori:
1 cup graham cracker crumbs
3 TBSP butter, melted
2 TBSP sugar

Stir together these 3 ingreds. Press crumb mixture onto bottom and 1 1/2 inch up sides of a lightly greased 7 inch spring form pan. Grease with Crisco for best results. Bake at 350 for 8 min. Cool on a wire rack.

2 1/2 pkgs of cream cheese softened
1/2 cup sugar
1 TBSP all-purpose flour
1 1/2 tsp vanilla extract or almond extract
1 large egg
1/2 cup sour cream

Beat cream cheese with hand mixer on med speed until smooth. Add 1/2 cup sugar, flour, and vanilla-beat until blended. Add egg, beating just until blended. Add sour cream, and beat until blended.

Pour mixture into prepared crust.

Bake at 350 for 50 min or until center is almost set. (Center of cheesecake should still be slightly jiggly. It will become firm while chilling)
Remove cheesecake from oven, cool on wire rack.
Cover and chill 8 hrs.
Gently run a knife around edge of cheesecake to release sides of pan.

Yummo.

Chocolate topping:
1 cup semisweet choc. morsels
1/2 cup heavy whipping cream
1 TBSP butter
1/2 tsp vanilla

Combine chocolate and cream in a saucepan.cook over med heat until chocolate is melted and mixture is smooth. Stirring often. Remove from heat and stir in butter and vanilla.

Enjoy!!!

Spaghetti Pie

Crust:
12 oz spaghetti, cooked and drained
4 TBS butter
2/3 cup Parmesan cheese
4 eggs well beaten

Mix all of the above and press in a 9x13 pan, sprayed with non stick oil.

2 cups cottage cheese- spread over the "crust"

Sauce:
2 lbs ground beef, browned and drained
1/2 cup chopped onion
1/4 cup green pepper chopped
2 tsp oregano
1 can (15 oz) diced tomatoes
2 (6 oz each) cans tomato paste
2 tsp honey
1/2 tsp salt
pepper

Mix all ingredients and spoon over the cheese and spaghetti crust.
Cove with foil and bake at 350º for 1 hour. Remove foil and sprinkle with

1 cup mozzarella cheese

Bake 5 minutes more.
(Thanks to my sweet mom-in-law for the recipe!)

Oreo Truffles

Made these for dessert tonight!

Oreo Truffles

Blend a box of Oreos (I used my mini-chopper)
Mix crushed Oreos with 8 oz of softened cream cheese.
Roll into small balls--
Place in the refrigerator for a few hours. (Not 100% necessary--but helps them stay together a ton!)
Melt a package of Almond Bark (I used my fondue pot)
Dip and cover Oreo balls in melted almond bark.

Love these!!!

Chicken Spaghetti

Chicken Spaghetti

Boil and cube 6 chicken breasts.
Cook 16 oz of thin spaghetti-using 1 Tbsp olive oil
Chop 1 onion and saute in olive oil
Add 1 large box of Light Velvetta Cheese, 2 cans Rotel Tomatoes, and 1 can of Tomato Bisque Soup to the onion.
Stir frequently - let cheese completely melt.
Add chicken - stir.
Add pasta-stir (it is thick--so fold over and over)

Place in a 13 by 9 (I think you need a bit bigger)
Bake 350 degrees for 30 min.

Yummo.

Chocolate Chip Cookies

I love,love Chocolate Chip Cookies. But I have to admit--I have never been very good at making them. They always turn out too thin or something.

But our sweet babysitter and friend Anna makes them perfectly! The only change from Tollhouse is that she uses some wheat flour instead of all white flour--and now I can do it!

They turn out PERFECT everytime!!!

Anna's Chocolate Chip Cookies

3/4 C. White Sugar

3/4 C. Brown Sugar
1 Stick butter (Melted)
2 Eggs
1 teaspoon Salt
1 teaspoon baking soda
1 teaspoon vanilla
21/4 C. Flour (I always use 1/2 C. whole wheat four and 1 3/4 C. white four)
1 bag chocolate chips


Mix all the wet ingredients together first, then mix in the dry ingredients. Enjoy!
( Mix in the chocolate chips before all of the four is mixed in)

Homemade Salsa

From the kitchen of Jennifer: (Click on link to check out her awesome blog--and for more recipes, decorating tips, and much encouragement from an awesome lady of God!
Salsa Time

Ingredients:
* 1 small onion


* 1 or 2 cloves garlic


* 1/4 cup fresh cilantro (OR MORE - I use MORE)


* 1 jalapeno chili pepper, chopped roughly (or a seeded Serrano pepper)


* zest of 1 lime(optional)


* juice of 1 lime (or just a squeeze :)

* 1 28 oz. can whole tomatoes

* 1 dash hot sauce or 1/8 tsp. cayenne pepper (optional - I don't use this)

* 1 tsp. kosher salt or sea salt

* 1/2 tsp. freshly-ground black pepper

Directions:

Peel and slice onion in quarters. Place in the work bowl of a food processor, fitted with a metal blade. Add the garlic cloves. Pulse four to five times, until onion is diced. Be careful not to over-process, or the salsa will end up mushy. Add the cilantro, chili pepper (with or without seeds), lime zest, lime juice, tomatoes and hot sauce. Pulse until the salsa reaches the consistency of a thick puree. Be sure to leave in some chunks, too. It makes it look more homemade. Taste and season with salt and pepper.

French Silk Pie

My hubby's favorite--made it today for his birthday :)

French Silk Pie

1 Stick Butter, melted
1 cup finely grated pecans
1 cup crushed vanilla wafers
Combine ings. and press into a 9 inch pie pan. Bake at 300 degrees for 25 min. Cool completely before adding filling.

Filling:
2 squares unsweetened chocolate
2 sticks butter
1 1/2 cups sugar
2 tsp vanilla
4 eggs

Melt chocolate (in microwave). Cream butter and sugar. Add vanilla to chocolate. Then add to creamed butter and sugar mixture. Add 2 eggs and beat a full 5 minutes. Add 2 more eggs adn beat 5 more full minutes. Pour filling into crust.

Topping:
1 cup whipping cream
5 TBSP sugar

Whip cream and add sugar gradually. Continue until fluffy. Put on top of pie.

Chill pie 2-4 hours before serving (overnight is even better!)