S’mores Pizza Roll-Up

Ingredients

1 can refrigerated classic pizza crust

1/2 cup finely crushed graham cracker crumbs

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 cup butter, melted

7 tablespoons marshmallow creme

1 cup chocolate chips 

 

• 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• 2 Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside.
• 3 Remove crust from oven; cool slightly.
• 4 Spread 4 tablespoons of the marshmallow creme in thin layer over crust. Pile remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.
• 5 Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.
• 6 Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.

 

Avocado and Crab Pasta

Ingredients

• 12 ounces pasta
• 1/2 onion, finely chopped
• 1 avocado, peeled stoned and finely diced
• 4 tomatoes, finely diced
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 red chili, seeded and thinly sliced
• 6 ounces canned crabmeat

Directions

1. Make salsa. mix red onion, avocade, tomatoes , coriander, lime juice and 1 tbso of olive oil. season and set aside.
2. Heat the remaining oil in a pan and cook the garlic and chilli for 30 secnds. Add the crabmeat and heat through.
3. Drain the pasta and return to the pan, stir in the carabmeat mixture and half of the salsa. Divide between for plates and spoon on the remaining salsa.

Mexican Lasagna

Ingredients

• 12 ounces cooked chicken, cut into 1-inch cubes ( about 3 cups)
• 1 cup sour cream ( regular or low-fat)
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa ( mild, medium or hot)
• 1 (4 ounce) cans chopped green chilies
• 1 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper
• 8 flour tortillas, cut in half

Directions

1. Preheat oven to 350 degrees F.
2. Coat a square baking pan with cooking spray.
3. In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside.
4. Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
5. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Potluck Pasta Fiesta

What You'll Need:

• 1 package (12 ounces) bowtie pasta
• 4 boneless, skinless chicken breast halves (1 to 1-½ pounds total)
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (14 ounces) artichoke hearts, drained and cut into halves
• 1 can (11 ounces) Mexican-style corn, drained
• 1 can (10-¾ ounces) condensed cream of corn soup
• 1 1/4 cups milk
• 1 (7-ounce) jar roasted peppers, drained and cut into 1/4-inch-wide strips
• 1 teaspoon hot pepper sauce

What To Do:

1. Prepare the pasta according to the package directions; drain, rinse, and drain again. Set aside in a covered dish to keep warm.
2. Meanwhile, sprinkle the chicken with 1/2 teaspoon salt and the black pepper
   
3. In a large skillet, heat the oil over medium heat; add the chicken and garlic. Cook for 12 to 15 minutes, or until the chicken is cooked through, turning halfway through the cooking.
4. Remove the chicken to a cutting board and cut into 1-inch cubes. Add the remaining ingredients
   
5. to the skillet and bring to a boil over medium heat; add the chicken and cook for 3 to 5 minutes, or until thoroughly heated.
6. Toss with the warm pasta and serve immediately.

Courtesy of Mr.Food.com

Mexican Taco Pinwheels

Ingredients

• 2 (8 ounce) packages ounces cream cheese, softened
• 1 (4 ounce) cans chopped green chilies, drained
• 1 (4 ounce) cans chopped black olives, drained
• 1/4 cup pimiento, drained
• 1 (1 1/4 ounce) packages taco seasoning mix
• 1 (1 ounce) package dry ranch dressing mix
• 10 -12 large flour tortillas

Directions

1. Mix all ingredients except tortillas.
2. Divide mixture evenly among tortillas, spread slightly and roll up.
3. Refrigerate 1-2 hours and cut into 1-inch slices.
4. Can be served with sour cream if desired.

Cinnamon Roll Cake

What You'll Need:

• 1 (8-ounce) package refrigerated crescent rolls
• 2 tablespoons butter, softened
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 ounces cream cheese, softened
• 2 tablespoons confectioner's sugar
• 2 teaspoons milk

What To Do:

1. Preheat oven to 375 degrees F. Coat a 9-inch cake pan with cooking spray.
2. Unroll the dough on a flat surface and pinch seams together. Spread butter evenly over dough. In a small bowl, mix sugar and cinnamon, then sprinkle over butter.
3. Using a sharp knife, cut the dough lengthwise into six 2-inch wide strips. Roll up one strip and place in center of cake pan, end cut down. Place the remaining strips around the center roll, starting each strip at the end of the previous one. Bake 15-18 minutes or until golden brown. Let cool 5 minutes, then gently remove to a platter.
4. In a small bowl, combine cream cheese, confectioner's sugar, and milk; mix until smooth. Spread icing over warm cinnamon roll cake and serve immediately.

Chipotle Chicken Pasta Bake

Ingredients

• 2 boneless skinless chicken breasts, cubed into bite size pieces
• 4 sun-dried tomatoes
• 1/2 cup hot water
• 2 1/2 cups elbow macaroni ( this is the uncooked measure)
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1/2 cup celery, sliced
• 1 (4 ounce) cans chipotle peppers, drained and chopped SAVE the juice
• 2/3 cup onion, chopped
• 1 (12 ounce) cans corn, drained
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon cumin
• 2 cups cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/3 cup parmesan cheese
• 3/4 cup nacho chip, crushed
• 1/2 cup cheese

Directions

1. In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
2. Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
3. Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
4. Top with the crushed nachos and cheese.
5. Bake at 350 for 25 minutes or until bubbly and cheese is melted.

Brown Sugar-Pineapple Empanadas

ingredients

• 1 can (20 ounces) crushed pineapple, drained well
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt
• Premade double crust pie dough, thawed
• 1 egg, beaten
• 2 tablespoons sugar

directions

Stir together pineapple, brown sugar, cinnamon and salt in a medium nonstick pan over medium heat. Cook for 20 to 25 minutes, stirring often, until liquid boils off and mixture resembles marmalade. Remove from heat and cool while you prepare dough for filling.

Preheat oven to 375 degrees F and line a baking sheet with parchment. Using 4-inch wide bowl or glass, cut 5 circles out of each circle of dough, rerolling scraps to get an additional circle out of each crust. Brush circle edges with egg wash, fill with 1 tablespoon of filling, press edges together to seal and place on baking sheet. Use a fork to create a decorative edge then brush top lightly with egg wash and sprinkle with sugar (about 1/2 teaspoon) before baking for 20 to 25 minutes, or until golden brown.

White Spinach Lasagna

"This is so simple to put together and tastes so good, but it's not for the diet conscious!!!! Leftovers of this are fabulous."

Ingredients

• 1 (32 ounce) containers ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• 1/2 cup chopped drained sun-dried tomato packed in oil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 2 (16 ounce) jars alfredo sauce, divided
• 12 no-boil lasagna noodles
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg.
3. Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise).
4. Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
5. Pour remaining Alfredo sauce over pasta.
6. Sprinkle with mozzarella cheese.
7. Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
8. If desired, place lasagna under broiler for 2 minutes to brown cheese.
9. Let sit for 10 minutes before serving.

Crockpot Parmesan Ranch Mushrooms

Ingredients

• 2 (8 ounce) fresh mushrooms
• 1/2 cup butter, melted
• 1 ounce ranch dressing mix ( hidden valley, 1 package)
• 2 tablespoons parmesan cheese, as much as desired

Directions

1. Put the mushrooms in the crockpot.
2. Melt butter in a bowl and add the Ranch Dressing Package.
3. Mix well and pour over mushrooms in the Crockpot.
4. Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
5. Cook in crockpot at low for 4 hours.
6. It gives a delicious side dishes or topping for a steak.

Country Kitchen Pineapple Casserole

What You'll Need:

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups sugar
• 8 eggs
• 2 (20-ounce) cans crushed pineapple, drained
• 10 slices day-old white bread, cubed
• 1 cup frosted flakes cereal, coarsely crushed

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x -13-inch baking dish with cooking spray.
2. In a large bowl, beat butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in pineapple, then fold in bread cubes.
3. Pour into baking dish and sprinkle with cereal. Bake, uncovered, for 40-45 minutes, or until a knife inserted in center comes out clean.

Deviled Egg Macaroni Salad

What You'll Need:

• 1 pound elbow macaroni
• 6 hard-boiled eggs, chopped
• 1 cup chopped celery
• 3/4 cup sweet pickle relish, drained well
• 2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Paprika for sprinkling

What To Do:

1. In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
2. In a large bowl, combine macaroni with remaining ingredients except paprika; mix well. Sprinkle with paprika and cover.
3. Refrigerate 1 hour or until ready to serve.

Pf Chang's Shrimp With Candied Walnuts

Ingredients

The Walnuts

• 1/2 cup water
• 1/2 cup brown sugar
• 1 cup walnuts

The Sauce

• 1/2 cup coconut milk
• 1/4 cup sweetened condensed milk
• 1 tablespoon mayonnaise, slightly heaping
• 1 1/2 tablespoons rice vinegar
• 1/8 teaspoon turmeric ( maybe a dash more)
• 1 dash celery salt ( do NOT put in very much)

The Shrimp

• 1 lb shrimp, de-veined and shelled
• 2 egg whites
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup oil ( for frying)

The Finishing Touches

• 1 cup honey dew melon ball ( or Cantaloupe if you prefer)

Directions

1. The the walnuts:.
2. Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
3. Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.

4. An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
5. For the sauce:.
6. Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
7. The the shrimp:.
8. Clean and dry shrimp well.
9. Whisk egg whites lightly in a bowl, add the shrimp and coat well.
10. Combine the flour and cornstarch. Dredge the shrimp.
11. Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
12. Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!

Country-Style Potato Tot Casserole

What You'll Need:

• 1 (10-3/4-ounce) can cream of chicken soup
• 1 cup sour cream
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cooked chicken breasts, cut into 1/2-inch chunks
• 1 1/2 cups frozen mixed vegetables
• 1/2 (32-ounce) package frozen potato tots
• 1 cup shredded Cheddar cheese

What To Do:

1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, combine soup, sour cream, poultry seasoning, salt, and pepper; mix well. Stir in chicken and mixed vegetables.
3. Spread mixture evenly in baking dish. Place potato tots on top.
4. Bake 35 minutes, then top with cheese and bake 5 additional minutes, or until cheese is melted.

"Don't Peek" Chicken

What You'll Need:

• 1 cup uncooked long-grain rice
• 1 (10-3/4-ounce) can cream of mushroom soup
• 1 (10-3/4-ounce) can cream of celery soup
• 1 envelope onion soup mix (from a 2-ounce box)
• 1 soup can cold water
• 1 clove garlic, crushed
• 1 teaspoon chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1 chicken (3-1/2 to 4 pounds), cut into 8 pieces
• Paprika for sprinkling

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large bowl, mix together rice, soups, soup mix, water,  garlic parsley, and Worcestershire sauce.
    
3. Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.
4. 
   Bake
5.  1-1/4 hours. Do NOT open cover (not even to peek!) during baking.

Courtesy of Mr.food

Graham Cracker Bites

What You'll Need:

• 2 cups crushed graham crackers
• 1 (14-ounce) can sweetened condensed milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

What To Do:

1. Preheat oven to 350 degrees
   
2. Coat  a 9- x 13-inch baking pan with cooking spray.
    
3. In a large bowl, combine graham crackers, sweetened condensed milk, eggs, and vanilla. Add chocolate chips
   
4. and walnuts; mix well. Pour into prepared baking pan. 
    
5. Bake 20 to 25 minutes. Let cool then cut into 1-inch squares.

www.mrfood.com

California Onion Dip

What You'll Need:

• 1 (16-ounce) container sour cream
• 1 ripe avocado, peeled and mashed
• 1 (1-ounce) envelope onion soup mix

What To Do:

1. In a small bowl combine sour cream, avocado and onion soup mix; stir until thoroughly combined.
    
2. Cover and chill at least 2 hours or until ready to serve.

Serve with veggies or chips

 

Courtesy of Mr.Food