Pizza Rolls

Pizza Rolls

I found this recipe on Pinterest, but the original source is What About Pie?

This recipe is easy peasy, quick and breezy!

I modified it from the original recipe and now it's even easier!

Roll out some pillsbury crescent rolls, keeping the triangles together so that they form a rectangle. 

Lightly spread with olive oil.  (This time I didn't have any olive oil, so I used canola oil instead.)  

Cover with pepperoni. 

 Sprinkle on some mozzarella cheese. 

(The one of the far right was Jason's, hence, lots of cheese!)

 Add just a touch of Italian Seasoning.

 Roll them up.

Bake for 10-11 minutes at 375 degrees.

We were so hungry and they were so good....I forgot to take a picture of the finished product before we started eating.  But trust me, they're awesome! 

(Even my picky girls loved them!)

Ham & Cheese Crescent Rolls

Ham & Cheese Crescent Rolls

Source:  cooking4carnivores



Jason and I love these!  They're just so dang good.  And easy peesy, too!

Roll out some crescent rolls.  Keep two triangles together to make it a rectangle.  Sprinkle on some mozzarella cheese and lay out some sliced ham.

Roll them up and bake for 10 minutes at 375 degrees.

Enjoy!

Baked Zucchini Fries

Baked Zucchini Fries

Source:  realmomkitchen.com

3 small zucchini (about 1 lb)

1/4 cup grated parmesan cheese

1 packet Shake & Bake Coating Mix

salt to taste

2 eggs, lightly beaten

1/4 cup water

1/2 cup all-purpose flour

Heat oven to 450 degrees.  Trim the zucchini and cut each in half width-wise.  Then cut each half into 1/4 inch sticks.  In a bowl, combine the parmesan cheese, coating mix, and salt.  In another bowl, whisk together the egg and water.  Place flour in another bowl.  Coat zucchini with flour.  Then place zucchini in the egg mixture, followed by the parmesan cheese/coating mix.  Place on a greased baking sheet.  Bake at 450 degrees for 12 to 13 minutes or until golden brown.

Serve with ranch dressing or marinara sauce for dipping.

Look, even Samantha liked them! 

Green Rice

This “arroz verde” has a deep gorgeous color and a buttery, herbal flavor. You can make it to have with some traditional Mexican food, or it is also delicious served with a grilled steak.

I really liked the flavor of this rice, but for me it was a bit “too green”. Next time I make it I will use double the amount of rice and the needed addition of liquids for that amount, but will keep the cilantro and spinach the same amount.

Ingredients:

½ c tightly packed fresh cilantro sprigs (about ½ ounce)
1 cup tightly packed fresh stemmed spinach leaves (about 1 ½ ounces)
1 ¼ cups low-fat chicken stock
1 ¼ cups milk
1 tsp. salt
1 Tablespoon olive oil
3 Tablespoons unsalted butter
1 ½ cups long-grain rice
¼ c finely minced onion
1 clove garlic, minced

Directions:

1. Put the cilantro, spinach and stock in the blender and blend until the greens are pureed.
2. Add the mixture and salt and blend a bit more until well combined.

(You can prepare the cooking liquid mixture earlier in the day and keep it refrigerated. Then, when it is time to make the rice it goes together quickly.)

1. Use a medium-sized (3-quart) heavy-based saucepan with t good lid over medium heat.
2. Heat the olive oil and butter until butter is melted
3. Add the rice and sauté – stir about every 30 seconds or until it just starts to brown (3-4 minutes).
4. Add the onion and garlic and cook for one minute, stirring constantly.
5. Add the contents of the blender, stir the mixture well, and then turn the heat to high, to bring it to a boil.
6. Cover the pan, turn the heat to very low and cook for 20 minutes.
7. After 20 minutes, stir the rice very carefully to avoid crushing it, cover, and cook for an additional 5 minutes.
8. Take the pan off the heat and let the rice steam inside the pot for 10 more minutes.

Serve hot.

This recipe makes 6-8 servings.

This was great to use in really big flour tortillas. Wrap as for burritos and add some shredded beef, and pinto or black beans. Add some cheese and salsa and sour cream if you choose. Fold it over, tuck in the sides and continue to wrap to achieve a large, fully enclosed burrito.

Use two hands to hold this huge burrito as you try to eat it- otherwise you will have a bit of a mess- but that is what makes it all good!

GG's Jiffy Potatoes a.k.a. Funeral Potatoes

This is Grandma GG's recipe and she calls it Jiffy Potatoes. Most people call this dish Funeral Potatoes, but I didn't want to call them: GG's Funeral Potatoes. That sounded bad.


2 lb bag of Frozen Hashbrowns
1 can Cream of Potato Soup
1 can Cream of Celery Soup
1 can Cheddar Cheese Soup
1 small carton (8 oz) of Sour Cream
1 chopped Onion (optional)
2 cups of Buttered Bread Crumbs

Mix all the soups together in a large bowl. Stir in the sour cream and onions. Fold in frozen hashbrowns. Put in 9x13 greased baking pan, top with buttered bread crumbs. Bake at 325 degrees for 1 hour, 15 minutes.

Notes:
To make the bread crumbs, I broke 3 pieces of bread into small pieces and put into a small bowl. I melted 4 tablespoons of butter and poured it over the crumbs. Using a fork, I mixed it around to make sure that all the bread was coated with the melted butter.
I tweaked this recipe ever so slightly. To see GG's exact recipe, click HERE.