Bloomin' Pizza Bread

1 loaf of garlic Parmesan bread (i found mine at walmart)
12-16 ounces bag of shredded italian cheese
1 (3.5 ounce) package pepperoni mini size or half the large ones
3 Tablespoons butter, melted

pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert shredded cheese and pepperoni between cuts. . Drizzle or brush butter over bread with a pastry brush.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Swiss Chicken Casserole

6 chicken breasts
6 slices swiss cheese ( or whatever cheese on hand)
1 can cream of mushroom or chicken soup
1/4 cup milk
2. c. stuffing mix
1/4-1/2 c. butter, melted

lightly grease crock pot. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. cook on low 8 hours or high 4 hours.

Chicken Crescents

3 oz. cream cheese (I use light)
2 c. cooked, diced chicken
1/2 tsp. salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp onion
1 Tbsp pimento
3 Tbsp. Butter
1 (8 oz) Pillsbury quick crescents
Cream 2 tbsp. butter and cream cheese together (save 1 tablespoon butter). Add next 6 ingredients. Open Pillsbury dough and place 2 triangles together to form rectangle. Pinch seams. Place creamed mixture on rectangle. Pull dough up and pinch seams closed. Brush tops with melted 1 tablespoon butter and sprinkle bread crumbs on top. Bake at 325 for 20 to 25 minutes or until brown. makes 4 crescents.

Almond Chicken

8 to 10 boneless, skinless chicken breasts
1 to 2 cans cream of chicken soup
1 pt. light sour cream
2 c. crushed Ritz crackers (1 tube)
3 Tbsp. melted butter
1 Tbsp. poppy seeds
1/2 c. sliced almonds

Put chicken breast in flat baking dish. Mix the soup and sour cream and spread on top. Mix the crackers, butter, and poppy seeds together and sprinkle on top of the cream mixture. Sprinkle sliced almonds on top. Bake at 350 for about 45 minutes.

Shane's Maple Rolls

This is my favorite thing that Shane makes - I love them!

Mix together:
2 1/2 C warm water
1/2 C butter
1/2 C sugar
2 tsp salt
2 eggs
4 Tbsp yeast
3 1/2 C flour

mix and let rise for 15 minutes

then add 3 1/2 C flour and let rise for 20 minutes

Cut dough into 6 equal portions

Roll each portion into rolls and set on pan

Filling:
3 sticks butter
2 C sugar
1 tsp mapleine flavoring
2 tsp cinammon

Layer as such: One round of dough, filling, one round of dough, filling, top with one round of dough.



Cut slices into the dough to make a pinwheel-shaped thing and roll up the pieces.



Bake at 350 for 20-30 min or until golden brown. Top with a icing which is a mixture of milk, powdered sugar and a couple drops of maple flavoring.

Marvelous Mini Meatloaves

Prep Time:

5 min

Total Time:
45 min

Makes:
6 servings

Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options	add-in choices	cheese possibilities
	1 tsp. Italian seasoning	3/4 cup spaghetti sauce	3/4 cup KRAFT Shredded Mozzarella Cheese
	2 tsp. chili powder	3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa	3/4 cup KRAFT Shredded Mexican Style Cheese
	1 tsp. dried oregano leaves	3/4 cup chopped roasted red peppers	3/4 cup ATHENOS Traditional Crumbled Feta Cheese
	1 tsp. garlic powder	3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce	3/4 cup KRAFT Shredded Cheddar Cheese

Then follow these 3 simple steps:

---

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Gooey Chicken Burritos

2-3 large chicken breasts (3 will make enough to feed at least 6 people)
1 12oz. jar of salsa
1 can of Cream of Chicken Soup
1 can diced green chilies
1 small onion (optional)
2 T. cooking tapioca (not necessary, just helps it thicken up.)
1 1/2 c. grated cheese
Handful of Spanish olives, sliced (optional)
Flour tortillas

Combine all ingredients, except tortillas, in crock pot.
Cook on low 8 hrs or high 4 hours. Spoon mixture onto warmed tortillas and roll.

Fry Bread

INGREDIENTS

* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups shortening for frying



DIRECTIONS

1. Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
2. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

Marathon Pancakes

Marathon oatmeal pancakes
½ cup oatmeal uncooked
½ cup plain yogurt or buttermilk
½ to ¾ cup milk
1 egg or egg substitute
1 tablespoon oil, preferably canola
2 tablespoon firmly packed brown sugar
¼ teaspoon salt, as desired
1 teaspoon baking powder
½ teaspoon baking soda
1 cup flour, preferably half white, half whole-wheat, we like all whole wheat
Optional:
Dash cinnamon
1 cup blueberries
¼ cup sunflower seeds
1.In a medium bowl, combine the first three ingredients. Set the bowl aside for 15 to 20 minutes. This allows the oatmeal to soften
2.When the oatmeal is through soaking, beat in the egg and oil, and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour
3.Heat a large nonstick or lightly oiled skillet over medium heat.
4.For each pancake, our about 1/3 cup of batter onto the skillet. Cook pancakes until the edges are slightly dry, and bubbles and holes form on tap, about 2 minutes, being careful not to overcook the bottom;. Flip each cake and continue cooking until lightly browned. Serve with maple syrup or other topping of you choice.

Sweet & Sour Chicken Stir-Fry

Prep Time:

10 min

Total Time:
20 min

Makes:
4 servings, 1-3/4 cups each.

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 yellow pepper, cut into strips

1/3 cup KRAFT Sweet 'N Sour Sauce

1/4 cup KRAFT Balsamic Vinaigrette Dressing

2 Tbsp. soy sauce

2 cups frozen broccoli florets, thawed

1-1/2 cups instant white rice, cooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.

ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.

SERVE over the hot rice.

Cheddar Chicken & Rice Skillet

Makes:

4 servings, 1-1/2 cups each

1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cups instant brown rice, uncooked

1-1/4 cups fat-free reduced-sodium chicken broth

1 green pepper, cut into strips

1-1/2 cups chopped tomatoes

1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.

STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

ADD tomatoes, cheese and onions; stir until blended.

Pumpkin Bars

• 4 eggs
• 1 2/3 cups sugar
• 1 cup oil (or 1/2 c. plus 1/2 c applesauce)
• 1 can (16 oz) pumpkin
• 2 cups flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. soda

Mix and pour into greased cookie sheet. Bake at 350 for 20-25 minutes. Cool 30 minutes. Top with cream cheese frosting.

I love these, they are so good and I ususally just do the oil and applesause making it fewer calories.

Chicken Casserole

This is so easy and really good, I do not put all of the sour cream in that it calls for, making it less fatening, I also use light sour cream
4 cooked, cut up chicken breats 1 can cream of chicken soup (undiluted)
6 corn tortillas, torn into small pieces 1 bottle La Victoria green taco sauce
1-2 bunches green onions, chpped 1 small can diced green chilis
1 can cream of mushroom soup (undiluted) 1 pint sour cream
grated cheese
Mis all ingredients, except cheese, in large bowl. Pour into 9x13 inch pan. Spread cheese overt top. Bake at 325 for 40 minutes. Serve over rice. Serves 8

Shortcut Chicken Manicotti

Makes: 4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups water

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

2 cups frozen broccoli florets

12 manicotti pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.

STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

Pork Chops and Rice

This is Moms, that we grew up on and is Alex and Rileys all time favorite, absolutely kid approved.

4 to 6 pork chops
1 1/2 cups rice
1 package Lipton noodle soup mix
4 cups water

Brown pork chops and set aside. Brown rice in a skillet; add water and soup mix, bring to a boil and boil until soup mixture is dissolved, reduce heat and add browned pork chops. Cover and let simmer until water is gone, about 20 minutes.

By: JoAn

Linda Howard's Pizza

This is the easiest and best Pizza recipe you will ever find, Your kids will love it !!! I've done it with Beehives, Miamaids, activity day girls and my family, its fun!!

Dough
dissolve 2T yeast in 1/2 c warm water and set aside

Stir Together:
3 cups hot tap water
2 tsp. salt
1/2 cup honey or sugar
3 1/2 cups flour
Add
yeast mixture
4-5 cups more flour

Sauce
3 8oz cans tomato sauce
1/4 tsp. garlic powder
2 T oregano
2 T basil

Simmer the sauce in a pan while you are making the dough, I never use my Bosch for the dough cause its too hard to wash, just dump everything in a bowl mix as well as you can than put it on a floured counter top and knead for a few minutes until its a good dough, then roll into pizzas and top however you want.

By: JoAn

Play Doh

4 cups flour
1 cup salt
6 t. alum
Mix together make well and add:
2 Cups water
2 T. veg oil
Mix well store in plastic bag -refrigerate

(Can you believe I use to make this to take to nursery, the kids loved it)

By: Jan

Sticky Buns!

** My best friend, Heidi, used to make these for me for my birthday breakfast. They are the best!

24 Rhodes rolls
1/4 C sugar
1 t cinnamon
1 C brown sugar
1/2 pckg of cook & serve butterscotch pudding
1/2 C melted butter

Place rolls in bundt pan. Sprinkle sugar, cinnamon, brown sugar, pudding mix (do not make) and pour butter over top.

Cover with foil and let rise overnight.

Bake at 350 degrees for 10-15 min. Remove foil and bake for another 20 minutes.

Turn the pan over on a plate and serve. Mmmm!

Slow-Cooker Orange Chicken

8 servings, one thigh each

1/2 cup KRAFT Original Barbecue Sauce

1/4 cup flour

1/4 cup orange juice

1/4 cup orange marmalade

3 Tbsp. soy sauce

1 tsp. grated gingerroot

8 bone-in chicken thighs (3-1/2 lb.), skin removed

STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.

POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.

COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.

(I used regular chicken breasts and cut up into little pieces. Cook on low for about 3 hours.)

Slow-Cooker BBQ Pork Sandwiches

8 servings, one sandwich each

1 boneless pork shoulder (2 lb.)

3 onions, sliced, separated into rings

1/2 cup KRAFT Original Barbecue Sauce

8 kaiser rolls, split

8 KRAFT Singles (optional)

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.

FILL rolls with meat mixture and Singles just before serving.