Cinnamon Roll Ice Cream Cups

What you’ll need:
1 Roll of Pillsbury Cinnamon Rolls (5 ct.)..with included Frosting
1 tsp. Cinnamon
Ice Cream of your choice
A Muffin/Cupcake Pan

Directions:
Place the Cinnamon Rolls into the pan.  Bake them at 350 according to the package directions, until they’re done.
As they’re baking, make the Cinnamon Frosting, by adding 1 tsp. (or to taste) of Cinnamon into the included Frosting and mix it up…
 Take out the Rolls and while they’re warm, gently make an indent with a smaller item into the center of the Roll to create a “Bowl”, making sure not to go through the bottom..
 Let them cool completely before you release them from the Tin!
Scoop up some Ice Cream and fill her up!  Swirl on some Frosting in oh-so-pretty, swirly Cinnamon Roll fashion…

Pull-Apart Pizza

Antipasti Pull-Apart Pizza

Ingredients

2 tsp (10 mL) olive oil, divided

2 pkg (11 oz) refrigerated French bread dough (see Cook’'s Tip)

1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups/300 mL)

1 8-oz (250-g) block mozzarella cheese

1 medium red bell pepper

1/2 cup (125 mL) pitted ripe olives

2  garlic cloves, pressed

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) coarsely ground black pepper

2 oz (60 g) Parmesan cheese, divided

  Chopped fresh parsley (optional)

Directions

1

Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14–-16 minutes or until crust is golden brown.

2

Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.

3

Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5–-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.

Chicken Parmigian

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Skinless breast meat dipped in egg whites and ground whole-wheat crackers forms a good-for-you chicken parmigiana.

Ingredients

• 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
• 1/3 cup fresh flat-leaf parsley
• 1/2 teaspoon dried oregano
• Coarse salt and freshly ground pepper
• 1 can (28 ounces) diced tomatoes (no salt added), with juice
• 1/2 medium onion (3 ounces), coarsely chopped
• 2 garlic cloves, coarsely chopped (2 teaspoons)
• 1 tablespoon extra-virgin olive oil
• 2 large egg whites
• 6 boneless, skinless chicken breast halves (6 ounces each)
• 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
• 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)

Directions

1. Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
   
2. Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
   
3. Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
   
4. Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.
   

Grilled Chicken stuffed

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Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.

 

Ingredients

• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 2 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil

For the Stuffing

• 12 fresh basil leaves, plus more for garnish
• 2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

1. Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
   
2. Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
   
3. Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.
   

Mummy dogs

hot dogs
crescent rolls

*wrap the crescent rolls around the dogs bake and put two dots of catchup for eyes

Witch's brew

The Ingredients.
serves 8-10


2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder 
orange sherbert (to add before serving)

The Directions.

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities.

Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbert---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween

Spinach and artichoke dip

The Ingredients.

1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
3 T jalapeno slices, chopped

The Directions.

I used a 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with 1/2 cup each shredded mozzarella and Parmesan.

Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn't really need to be in there.

Crockpot French Dip Sandwiches

Ingredients:
- 2 lbs thin pieces of steak meat
- 1/2 T sugar
- 2 T butter
- 3 cups beef broth
- 1/2 t black pepper
- 1/4 cup cooking sherry
- 1 yellow onion, cut in rings
- 3 cloves smashed and chopped garlic
- 1 t gluten free Worcestershire sauce

The Directions.

Put the butter into the bottom of the crockpot and turn on. Add the meat, garlic, and onions, and swirl around in the butter.

Pour in the broth and cooking sherry. Add pepper and Worcestershire sauce.

Cover and cook on low for 7-9 hours.

If your meat is still in large chunks, remove it carefully, and slice. Return the meat back to the broth.
Dip the sandwich into the broth before each bite for a nice juicy flavor and consistency.

Cafe Rio Chicken

2 lbs chicken breasts

1 C. Zesty Italian dressing

1/2 Tbsp. minced garlic

1 pkt ranch dressing mix (mixed with 1/2 cup of water)*

1/2 Tbsp. chili powder

1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

Chicken Pizza Pie

(Mine is a bit different then picky-palate's, I just like her picture better :D)
 
Ricotta Stuffed Spinach and Chicken Pizza Pie

16 oz whole wheat or white pizza dough
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
4 cooked chicken breast ( I cook them in the crockpot so they are nice and tender)
Pinch of salt
½ Cup Roasted red bell peppers
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning
1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray.  In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.
2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer.  Layer roasted red peppers & chicken, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.
3. Let cool for 10 minutes before removing from pan or cutting into wedges.
8 slices

Mandarin Chicken

6 chicken breasts
1/2 C. flour
salt and pepper to taste
dash garlic salt
4 eggs
1/2 C. chicken broth
1/4 C. ketchup
1 TBLS worcestershire sauce
3/4 C. sugar
1/2 C. vinegar
Mandarin oranges
slivered almonds


Mix flour with a little salt and pepper an garlic salt. Put flour mixture in paper bag. beat eggs ; dip chicken in eggs then shake chicken in bag with flour to coat. place chicken in a glass baking dish. in a pot, mix chicken bouillon or broth, ketchup, Worcestershire, sugar and vinegar. bring to a boil and pour over chicken. bake uncovered at 350 degrees for 1 hour. spoon sauce over chicken during cooking. when done put chicken on a platter or plate. place mandarin oranges and almonds over the top of chicken. pour rest of sauce over chicken and serve with rice.

Huli Huli Chicken, but not really

Huli Huli Chicken
recipe adapted from Slow Cooker Revolution

2/3 cups crushed pineapple, undrained

1/2 cup packed light brown sugar

1/2 cup ketchup

1/4 cup fresh lime juice

1/4 cup shoyu

6 garlic cloves, minced

2 tablespoons minced or grated ginger

4 pounds bone-in, skin-on chicken pieces
1 1/2 cup chopped mixed bell peppers


Simmer crushed pineapple, brown sugar, ketchup, lime juice, shoyu, garlic and ginger in medium saucepan until thickened and measures 1 1/2 cups, about 10 minutes.  Season with salt & pepper.

Coat slow cooker with cooking spray.  Transfer sauce to slow cooker.

Season chicken with salt & pepper, add to slow cooker and coat evenly with sauce.  Cover and cook until chicken is tender, 4 to 6 hours on low.

About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.

Serve in a serving dish with juices.

* To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost bag completely and place into a slow cooker. Cook 4 to 6 hours on low.