Ham, Broccoli, and Cheese Rolls

*Makes 12-16 rolls

1 recipe roll dough (that yields about 12 rolls), I used this recipe
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here) (Or shredded chicken instead of ham)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (I used mozzarella and cheddar)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (about 13 inches by 17 inches). In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

My note: I used frozen chopped broccoli, thinking it would thaw while the rolls were rising. Result: the broccoli didn't cook through. The rolls were still delicious, but if you use frozen broccoli, thaw it completely or even cook it a little.

Lemon Herb & Garlic Shrimp

1 to 2 cloves garlic, minced
1/8 c. olive oil
4 to 6 T. butter
1 lb. pkg. frozen cooked shrimp
1.1 oz. lemon herb soup mix

Saute garlic in olive oil and butter for 2 minutes: add shrimp. Simmer until shrimp thaws; stir often. Dissolve soup seasoning mix in one cup warm water; pour over shrimp mixture. Simmer until warmed through, about 20 minutes.

Red Sauce Chicken Enchiladas

Red Sauce:
12 oz can of tomato paste
4 c water
2 packages of enchilada seasoning (any brand will work)

Filling:
2 C chopped cooked chicken (I used both dark and white meat)
1 c grated cheddar cheese
1 can black olives
16 oz bag frozen corn

12 Burrito/large size flour tortillas

Make sure to have your chicken ready; cooked and chopped, put in a bowl. Lightly fry the tortillas one at a time in a large skillet with vegetable oil until it is a little crisp and lightly browned on both sides. Set aside. Make your red sauce by combining two packages of seasoning, tomato paste and water. Bring to a boil, then reduce heat and let it lightly boil for 15 min, stirring frequently. I like to cover the pan with a lid so the sauce doesn't get everywhere. In the bowl with the chopped chicken, mix in 1/2 c cheese, 1 c red sauce, 1 c frozen corn and most of the black olives (save some for the topping). Put 1/2 cup of the chicken mix in each tortilla and roll it up like a burrito. Place in a 9X13 greased pan. Repeat with all the remaining tortillas, if they don't fit into the pan, just get another smaller pan to place the remaining enchiladas. Pour the remaining sauce on top and spread. Put remaining cheese and olives on top. Bake at 350 degrees for 25-30 mins, cheese should be melted and sauce bubbly. Serve with shredded lettuce and the remaining corn.

Malibu Chicken Sandwiches

4 chicken breasts
4 egg whites
2 Tbsp. milk
unseasoned bread crumbs
4 slices of ham (if they are small slices, you can use more)
4 slices provolone cheese, halved
equal parts light mayo and mustard
honey (optional, depending on if you like the sauce sweet)
salt and pepper to taste
4 whole wheat hero rolls
4 leaves lettuce

In a shallow dish, whisk together egg whites and milk. Dip each chicken breast in the mixture, then press into the bread crumbs. Heat a little oil in a fry pan and fry each chicken breast just for about 15 seconds on each side. Heat the oven to 375-degrees and cook chicken for about 25-30 minutes or until cooked through. Remove the chicken from the oven and place one cheese half on each piece, cover with ham, then top with the other cheese half. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven. Mix together mayo, mustard, honey and salt and pepper. Slice open each hero roll (it's also good if you toast the bread a little in the oven, whatever you prefer). Spread a little mixture on one side of the bread. Add chicken and lettuce (we added avocado too, even though it's not in the picture.. that was REALLY good). Repeat with each sandwich. Serve immediately.

Egg Ham and Cheese english muffin

These are so fast and easy And very good tasting if I may add. All you need is
1- as many eggs or egg whites to make enough for your family.
2-A pack of English muffins.
3-One slice of cheese that you love for each muffin.(we use Kraft signals)
4-One slice of ham you can cube into little squares.
cook the eggs and ham together until completely cooked. Toast the English muffin and add the cheese on top of the muffin add egg mixture on top of the cheese done and done.

Easy as pie

My little sister thought me how to make these pies they are so easy to make.
Things you will need
1-A pie crust I just buy the cheap ones from the store.
2-one large carton of whip cream.
3-your favorite king sized candy bar(The ones I used in the pictures where peanut butter cups and Andie's mints.)
Melt your candy bar in the microwave until it is all the way melted. Add the melted candy bar into the carton of soften whip cream and mix together. Put mixture into the pie crust and then freeze. It kind of taste like an ice cream pie they are so yummy.

A cheap cookie with an expensive look

These are so easy all you do is buy a cheap bag of store brand cookie I bought the Smiths brand chocolate chip cookie. Then what ever kink of melting chocolate you like best. Dip the cookie into the chocolate and let it sit on wax paper until it is hardened. They make great gifts to hand out or they are a fast and easy treat to bring to a get together.

Valentines day candy cane hearts

I had to try these candy cane hearts I saw this on a craft blog and these are so easy to make. You take two candy canes any size and stick the ends together on a cookie sheet. Turn the oven on 350 and let cook for 3 min. When they are out of the oven push the edges together so they stay together. Get some melting chocolate melt it in the microwave then put it in the middle part of the hart and let harden. these are really good they keep the same taste and they are cute.You can also add a sucker stick and make some really cute suckers.

Chocolate Peanut Butter Chip Cookies

1-Chocolate Cake Mix (I prefer the Bettty Crocker Triple Chocolate Fudge Mix)

1/2 cup oil

2 eggs

1 Bag Peanut Butter Chips


Stir all above in a bowl with a spoon and drop by tablespoonfuls onto non-greased cookie sheet.Bake at 350 degrees for 8-9 minutes. Do not over bake!

Nut Clusters

One bag of milk chocolate chips

One cup of nuts (Honey roasted taste the best)

Melt chocolate chips in the microwave for one in a half minute or until melted. Poor cup on nuts into melted chocolate. Scoop one spoon full onto wax paper and let dry.

Olive Garden’s Capellini Primavera

Olive Garden’s Capellini Primavera – this is a light and healthy pasta dish filled with vegetables.
14 May, 2009 || CopyKat Recipes, Pasta

This is a light and wonderful dish if you are watching what you are eating. This is full of vegetables, and not overly heavy. Fresh carrots, mushrooms, and broccoli help make for a healthy dinner.

1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta.

Easy homemade Mac and Cheese

Ingredients

* 8 ounces uncooked elbow macaroni
* 2 cups shredded sharp Cheddar cheese
* 1/2 cup grated Parmesan cheese
* 3 cups milk
* 1/4 cup butter
* 2 1/2 tablespoons all-purpose flour
* 2 tablespoons butter
* 1/2 cup bread crumbs
* 1 pinch paprika

Directions

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Charred Tomato & Chicken Tacos

Recipe Ingredients
1 pound ripe plum tomatoes cored (about 4-5)
2 teaspoons extra-virgin olive oil divided
1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
Salt & freshly ground pepper
1 large white onion finely chopped (about 1 1/2 cups)
2 cloves cloves garlic very finely chopped
2 jalapeño peppers seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions chopped
12 corn tortillas warmed
1/4 cup reduced-fat sour cream for garnish
2 limes cut into quarters


Recipe Directions

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Creamy Chicken Noodle Soup

32 oz box of chicken broth*
1 chicken bouillon cube
1.5 cups chopped carrots
1 cup chopped celery
1/2 onion, chopped
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 can evaporated milk
8-10 oz egg noodles

Combine chicken broth, bouillon cube, carrots, celery, and onion into large pot. Bring to boil and boil for about 20 min. While boiling, cook your noodles in a separate pan, add a bouillon cube for flavoring, if desired. Add noodles to the veggies. Let cook about 10 min together. Add shredded chicken, cream of chicken, and canned milk. Stir all together, add salt and pepper to taste, and let it simmer until ready to serve.

This is a thick, creamy chicken noodle soup. *You can add more broth if you want it thinner. I also use the rotisserie chicken from Costco for this. It is cheap, and has great flavor, and mostly it is easy. This soup is delicious!

Grilled Zucchini

1 zucchini
Italian salad dressing (liquid)
Parmesan cheese

Slice up zucchini and put into a zip-lock or Tupperware filled with the salad dressing (enough to cover them). Put into the fridge and let sit and marinate for a few hours.
Grill up zucchini on barbecue grill flipping once until cooked.
Plate up and sprinkle Parmesan cheese on top.

Grilled Steak Quesadillas

1 Lb steak
flour tortillas
Monterey Jack cheese
green onions, chopped (optional)
salsa
sour cream

Season and grill steak to desired doneness (I like to season with Montreal Steak Seasoning), then slice into thin strips. Place on tortilla, add cheese and green onion, fold over. Spray each side of quesadilla with cooking spray, then grill for abour 1-2 minutes on each side or until tortilla becomes golden brown and a few grill marks. Serve immediately with salsa and sour cream.

Muddy Buddies

9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Germen Pancakes

6 eggs
1 cup flour
6 T. butter
1 cup milk
1/4 t. salt
Melt butter in 9 X 13 baking pan til hot and sizzling. Blend milk, flour, eggs and salt together. Pour batter in hot pan and bake at 425 for about 20 minutes. Serve right out of the oven.

BBQ pork

BBQ pork
Place pork roast in crock pot and cover with coke. Cook over low for 6 hrs.

BBQ Sauce:
1tsp chili pepper
2Tbs. Worcestershire Sauce
1/2 cup ketchup
1/2 cup brown sugar

Shred pork and mix with Sauce. Cook at 275 for 20 min.
(This BBQ sauce is awesome! You can use it on anything- or everything like I do!)

Gooey Carmel corn

1 cube of butter (or margarine)
1/2 cup brown sugar
1 cup mini marshmallows
1 bag popped microwave popcorn (plain)

In saucepan melt sugar and add brown sugar and marshmallows. Stir continuously until marshmallows are melted. Pour over popcorn and stir until mixed completely...so YUMMY!

Olive Garden Alfredo

8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter
1/2 cup Milk or heavy cream
8 ounces Fettuccine or favorite pasta; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well.

Tastes great with saute'ed mushrooms.

-Have campers write their name on a quart-size
Ziploc freezer bag with a permanent marker.

-Crack 2 eggs (large or extra-large) into the bag
(not more than 2). Shake to combine them.

-Put out a variety of ingredients such as: cheeses,
ham, onion, green pepper, tomato, hash browns,
salsa, sun dried tomatoes, mushrooms etc.

-Each camper adds prepared ingredients of choice
to their bag and shake
(not too full, or it won’t fully cook).

-Make sure to get the air out of the bag and zip
it up.

-Place the bags into rolling, boiling water for exactly
13 minutes. You can usually cook 6-8 omelets in a
large pot.

-Open the bags and the omelet will roll out easily. Be
prepared for everyone to be amazed.

Twix bars

Crust:
1 1/4 c. flour
1/4 c. sugar
1/2 c. butter & 2 tbsp.
you can also smash chocolate chip cookies into the crust to make it a little sweeter. (smiths cookies are $1.08 and they work great.)
Melt butter. Stir flour and sugar together and add the melted butter. Pat into a 9x9 baking dish. Bake at 350 for 20 minutes.

Caramel:
1/2 c. butter
1/2 c. brown sugar
2 tbsp. corn syrup
1/2 c. sweetened condensed milk

Boil ingredients over medium heat for 5 minutes; stirring constantly. Remove from heat and beat until thick. Pour mixture over crust. Cool.

Chocolate:
2 c. milk chocolate chips

Melt chocolate chips and spread evenly over caramel layer. Cool. Cut into bars.


Helpful hint: The recipe says to cool the caramel mixture before adding the chocolate layer. I found the last time I made these that since I let the caramel cool before adding the chocolate, once the chocolate was hardened it separated when I cut them into bars. I think if you add the chocolate while the caramel is still warm it will "fuze" together better and allow for the bars to stay in tact when cutting.

Ingredients

* 4 ounces linguine pasta
* 2 skinless, boneless chicken breast halves
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 4 fresh mushrooms, sliced
* 1 green onion, chopped
* 1 cup heavy cream
* 1/4 teaspoon dried basil
* 1/4 teaspoon lemon pepper
* 1/4 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.