- 3 C penne pasta, cooked & cooled
- 4 tomatoes chopped
- 12 slices hard salami, chopped
- 1 C finely shredded italian cheese blend
- 1/2 C sliced fresh basil
- 1/2 grated parmesan
- 1/2 italian dressing
Combine ingredients. Refrigerate 1 hour.
Pizza Pinwheels
- 1 can refrigerated crescent rolls
- 2 Tbsp grated parmesan cheese
- 1/3 C finely chopped pepperoni
- 2 Tbsp finely chopped bell pepper
- 1/2 C shredded italian cheese
- 1/2 C pizza sauce
Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough & separate into 4 rectangles, firmly press the perforations to seal. Sprinkle parmesan cheese, pepperoni, pepper, & italian cheese over each rectangle. Starting with one short side, roll up each rectangle, press edge to seal. With serrated knife, cut each roll into 6 slices, place cut side down on cookie sheet. Bake 13-17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from the cookie sheet. Serve warm with warm pizza sauce for dipping.
Savory Ranch Chex Mix
- 9 C Chex cereal (corn, rice, wheat, or combination)
- 2 C small pretzel twists
- 2 C bite- size cheese crackers
- 3 Tbsp margarine or butter, melted
- 1 pkg dry ranch dressing
- 1/2 C grated parmesan cheese
Mix cereal, twists, & crackers in a large resealable plastic bag. Add remaining ingredients & seal the bag. Shake until well mixed. Makes 13 C snacks.
Caramelized Crispy Snack Mix
- 9 C rice Chex cereal
- 9 C corn Chex cereal
- 2 C packed brown sugar
- 1 C butter or margarine
- 1/2 C light corn syrup
- 1/2 tsp baking soda
- 2 C M&M’s
Heat oven to 250. Spray roasting pan with cooking spray. Place cereal in pan. In a 3 quart saucepan mix the brown sugar, butter, & corn syrup. Cook 8-9 minutes over medium-high heat,until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in baking soda. Pour over cereal in pan, stir gently until well coated. Bake 40-50 minutes, stirring very 15 minutes, until coating is set. Cool 5 minutes. Stir in M&M’s. Spread mixture on waxed paper. Cool 10 minutes. Break into pieces. Store in container with tight fitting lid.
Breakfast Casserole
- 1 bag (12 oz) frozen shredded hash browns, thawed
- 1/2 C butter, metled
- 4 eggs
- 1/2 C milk
- 1 pound bacon, cooked & crumbled
- 1 1/2 C shredded mild cheddar
Squeeze excess moisture from potatoes. Mix potatoes and melted butter. Press into 13X9 pan coated with cooking spray. Bake at 425 for 25 minutes. Remove from oven. Sprinkle bacon & cheese over potatoes. Beat together eggs & milk. Pour egg mixture over meat & cheese. Back an additional 30 minutes or until set.
Frosty Freeze Pie
- 8 oz cream cheese, softened
- 7 oz jar marshmallow cream
- 1 C sherbet, softened
- 2 C cool whip
- 8″ graham cracker crust
Combine cream cheese & marshmallow cream, mixing at medium speed until well blended. Add sherbet & mix well. Fold in whipped topping. Pour into crust & freeze until firm.
from Clara Schreck
Pumpkin Chocolate Chip Cookies
- 4 C flour
- 2 C sugar
- 1 C shortening (I use Crisco sticks)
- 1 (15 oz) can pumpkin puree
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 12 oz semisweet chocolate chips
Preheat the oven to 375. Cream the sugar, shortening, pumpkin, & vanilla together. Mix until well combined. Mix the flour, baking soda, & ground cinnamon. Stir the flour mixture into the creamed mixture & mix until combined. Stir in the chocolate chips. Drop by teaspoon onto an un-greased baking sheet. Bake for 12 – 15 minutes or until set. Cool on a rack.
from Jen Bergler
Apple Dump Cake
- 2 cans apple pie filling
- 1 stick butter, melted
- yellow cake mix
Pour apple pie filling in crock pot. Mix cake mix & butter to form a crumble. Top apples with crumble mixture. Cover & cook on high 2 hours. Serve warm with vanilla ice cream.
Pub Pretzels
- 1/2 C canola oil
- garlic powder
- pkt dry ranch seasoning
- bag of pretzels
Mix together first 3 ingredients. Pour over pretzels. Toss to cover. Bake @ 270 for 20 minutes. Let cool.
Cheese ‘n Bacon Stuffed Mushrooms
- 12 large mushrooms
- 4 oz cream cheese, softened
- 1 clove garlic, minced
- 4 slices cooked bacon, crumbled
- 1/2 C sharp cheddar cheese
- 1 Tbsp fresh parsley, chopped
Heat oven to 350. Remove stems from mushrooms; discard or reserve for another use. Mix remaining ingredients; spoon into mushroom caps. Place filled side up in a shallow baking dish. Bake 18-20 minutes or until heated through.