Pull Apart Pizza

 I adapted this recipe from a ready made dough recipe.

Pull Apart Pizza 

Pizza Dough in the bread machine

1 1/2 c. warm  water

3 T. oil

4 c. bread flour

1 1/3 t. sugar

1 1/3 t. salt

1 T. + 1 t. yeast

Optional but I like to add:

1 t. granulated garlic 

1/2 t. granulated onion

2 t. Italian Seasoning

Place ingredients in bread machine in the order listed.  Push the dough button.  This makes 2 pounds of dough.  Once dough is ready roll out to 1 inch thickness and cut dough into 1 inch cubes.  Set aside.

Mix together in a large mixing bowl.  

1/2 c. melted butter

1 t. granulated garlic

1 T. oregano

1 c. chopped Canadian bacon or pepperoni or both

1 1/2 c. Mozzarella cheese

Stir well and then add in the 1 inch dough pieces.  Stir and dump into 2 sprayed spring form pans.  Hollow out the center and place a ramekin upside down in the center.  Bake at 425 for 20 minutes.  Remove spring form pan.  Fill ramekin with either marinara sauce or ranch dressing for dipping.  Serve hot.  Enough dough to fill 2 spring form pans.  (well sprayed bundt pans work too)

If you don't want to make pull apart pizza this is my favorite pizza dough for pizza too.  This makes 2 large pizzas on my round baking stones.  Bake at 425 for 7 minutes.  Add sauce and topping and bake 10 to 12 minutes more.  

If you want a smaller amount of dough.

1 1/8 c. warm water

2 T. oil

3 c. bread flour

1 t. sugar

1 t. salt

1 T. yeast

Optional:

1 t. granulated garlic

1/2 t. granulated onion

1 t. Italian Seasoning

Makes 2 medium pizzas.  Pat out onto pans and bake at 425 for 7 minutes. 

Add Sauce and toppings of choice

Bake 10 to 12 minutes more.  

Alfredo in the Instant Pot

Chicken Alfredo
4 c. chicken broth
3 c. heavy cream
1 t. granulated garlic or 4 cloves, crushed
1 t. salt
1/2 t. pepper
1 lb. fettuccini or linguine pasta, broken in thirds
1 to 2 lbs. boneless chicken breast**
1 c. parmesan cheese
1 T. dried parsley
Place in the instant pot in the following order:  broth, cream, garlic, salt, pepper and pasta.  Gently stir and make sure pasta is covered in liquid.  Top with chicken (thawed or frozen).
Seal lid and set on Manual High for 8 minutes.  Natural Release for 10 minutes.  Then release pressure.  Open carefully.  Remove chicken and shred it.  Stir in parmesan cheese, parsley and shredded chicken.  Allow to sit for 2 to 5 minutes to thicken if needed.  (The longer it sits the thicker it gets.)  Thin with more milk if needed.

** Often I use Rotisserie Chicken and since it is already cooked I just heat it up and stir it in at the end or sprinkle it on top.

For a SKINNY version
Omit the cream.
After everything is cooked at the very end stir in  2 cups evaporated milk OR 2 c. milk whisked with 1/3 c. cornstarch or clear jel (no thickening added if using evaporated milk).

Instant Pot Spaghetti

This is my own version of Instant Pot Spaghetti.  I took a basic recipe and added some of my favorite ingredients.  I often make it with Penne Pasta rather than Spaghetti Pasta, but either works.  Yes, I even took my instant pot camping this summer.

Instant Pot Spaghetti
1 lb. hamburger
1/2 c. onion, diced
3 cloves garlic
1 c. red and/or green peppers, diced
1 t. Italian Seasoning
1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)
24 oz. Spaghetti Sauce
24 oz. crushed tomatoes
1/3 c. spaghetti seasoning
4 1/2 c. water (or just filled the spaghetti sauce & tomato cans with water)
1/4 c. butter (optional)

Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.
Add the Pasta and pour over the sauce, tomatoes, seasoning & water.  Make sure the water completely covers the pasta.
Seal and Set for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

3 T. butter (plus more greasing the dish)

2 garlic cloves, minced
3 T. flour
2 1/4 c. milk
Juice of 1 lemon
2 t. chopped parsley (Plus more for garnish)
2 T. cream cheese, softened
2 c. shredded rotisserie chicken
1/2 c. finely grated Parmesan
8 cooked lasagna noodles
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Cook until the sauce thickens, about 2 to 3 minutes. Add lemon juice, parsley, salt and pepper. Stir in shredded chicken.
Spoon a thin layer of sauce onto the bottom of the baking dish.
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.

Creamy 3 Cheese Spaghetti

Creamy 3 Cheese Spaghetti 

12 oz. spaghetti
2 T. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 T. chopped fresh parsley

In a large pot of salted boiling water, cook spaghetti. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Freezer Meals

Handout for my class tonight at our Relief Society Activity.  

FREEZER MEALS    aka:  Compassionate Service Meals                                                                        

Ziti

Meat Sauce:

1 lb. mild sausage or hamburger or both

1 T. minced Garlic

1 chopped Onion

28 oz. tomato puree

16 oz. diced tomatoes (2 cups fresh)

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired, can also add......chopped bell peppers or grated zucchini.  

1 lb. Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/2 cube butter

8 oz. cream cheese

1 tsp garlic powder

1 c. whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat, if desired.  Add all tomato ingredients, marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper. (if desired, add bell peppers or zucchini)   Simmer about 20 minutes.  

Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray. Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.

Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.

(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze. I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

FAVORITE DISHES TO FREEZE: 

Enchiladas, lasagna, soups, chili, pulled pork, spaghetti casserole, meatballs, sloppy joes, ziti, rice

OTHER THINGS I LIKE TO HAVE IN MY FREEZER:

Rolls, bread (all kinds), cream cheese brownies, pumpkin rolls, cookie dough, pies, lemon pound cake

NEED A FAST MEAL:

Corn chip casserole, Tuna Casserole, Home canned Mandarin sauce & chicken over rice, Microwave Meatloaf

Pizza Dough....in the bread machine

Pizza Dough in the Bread Machine
1 1/8 c. warm water
2 T. oil
3 c. bread flour
1 t. sugar
1 t. salt
1 T. yeast
Makes 2 pizzas
Bake @ 425 for 7 minutes.
Add sauce & toppings.
Bake 10 to 12 minutes more.

Ziti

This recipe came to me from Tammy Malone.  It freezes great too!! 

Ziti

Meat Sauce:

1 lb. mild sausage or hamburger or both 

1 T. minced Garlic

1 chopped Onion

28 oz.  tomato puree

16 oz. diced tomatoes

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired add....chopped bell peppers or grated zucchini

1 lb. box Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/4 c. butter

1 8-oz cream cheese

1 t. garlic

1/2 pint whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat. Add tomato ingredients, all. Add marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper (add peppers or zucchini, if desired). Simmer about 20 minutes.

 Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray.  Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.  Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.

(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze.  I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

Baked Ravioli

My version of a similar recipe I found online.  Served these yesterday at a party for some High School friends.

Baked Ravioli

Mix together:

1/2 c. sour cream

1/4 c milk

1 to 2 T. Water (for desired consistency)

Combine:

1 1/2 pkg. Ritz crackers, crushed

2 t. garlic

2 packets Parmesan & herb packets from the ravioli (or add parmesan cheese and parsley)

48 frozen Ravioli = dip in milk mixture and then in cracker mixture

Bake at 375 for 15 to 20 minutes.  OR  Return them to the freezer to bake and serve another day.
Serve with warmed marinara sauce.

Here we are with our bright smiley faces!!
front row:  Karen Smith, Deanna Skelton, Karla Kimball, Lorraine Robinson
Back row:  Tonya Keene, Debbie McGowan, Toddi Mellenthin, Treva Leslie, Jill Linder, Brenda Bentley, Jacki Stritzke

Olive Garden Alfredo Sauce

Olive Garden {copy cat} recipe found at Budget Savvy Diva.
For a main dish I stir in bite sized cooked/roasted chicken pieces.  

Olive Garden Alfredo Sauce
1 pkg Pasta (penne or fettuccine)
1 stick of butter
1 clove minced garlic
1 pint  heavy cream
1 c. fresh Parmesan cheese
2 T. cream cheese
1/4 t. salt
1/2 t. white pepper
Make Pasta to your liking.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste.
Mix the hot sauce into the noodles and serve. 

Main Dish Ideas for Cool Rise Dough.....

Here are some new recipes from Rhodes Dough that can also be used with the Cool Rise Dough...

Zesty Sausage Bundt

18 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled and drained

Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in another shallow bowl. Coat both sides of each dough circle with butter and then with cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage.
Cover with plastic wrap and let rise until almost double.
Remove wrap and bake at 350°F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert onto serving platter.

Chicken Salad Stuffed Breadsticks

Breadsticks
16 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls thawed, but still cold
1/4 cup butter or margarine, melted
Parmesan cheese
garlic salt
Chicken Salad
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
1 cup cashew halves
salt
pepper
lettuce

Bread Sticks
Roll each Texas roll or 2 dinner rolls combined into a 6 inch rope. Place on a large sprayed baking sheet. Brush each one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic salt. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350º for 15-20 minutes.
Chicken Salad
Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Salt and Pepper to taste. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.

Calzones

12 Rhodes Texas™ Rolls, thawed but still cold
flour
2 ounces sliced pepperoni
8 ounces sausage, browned and drained well
2 1/2-ounce can sliced olives, drained well
1/2 cup sliced fresh mushrooms
1/2 cup chopped green peppers
1 cup grated mozzarella cheese
1 teaspoon Italian seasoning
1 cup pizza sauce, heated

Press 3 rolls together and, using a little flour, roll them into a 12-inch circle.Make 3 more circles with the other rolls. Combine pepperoni, sausage, olives, mushrooms, green peppers, cheese and Italian seasoning. Divide mixture equally and spoon onto one half of each circle. Fold dough over (like a turnover) and pinch edges together to seal. Place on a large sprayed baking sheet. Bake at 350° for 20-25 minutes or until golden brown. To serve, dip in heated pizza sauce.

Italian Cheesecake

I ran across this recipe online and think I need to try it.....


Italian Cheesecake
1 cup graham cracker crumbs
1/4 cup finely chopped blanched almonds
3 Tbs. sugar
2 Tbs. margarine or butter
1 1/2 cups silken tofu (12 oz.)
8 oz. soy cream cheese
3/4 cup soy sour cream
3 large eggs
1/3 cup sugar
2 tsp. grated lemon peel
Fresh fruit for topping (optional)
Preheat oven to 350. Grease an 8-inch springform pan with cooking spray.
Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended. Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan.
In food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel. Process until just blended. Pour filling into prepared pan.
Bake 20 minutes. Reduce heat to 325 and bake 20 to 25 minutes more, until cake is almost set in center. Turn off oven. Leave cake in oven, with door open, 20 minutes. Let cool completely on wire rack.
Cover cake and chill until set, at least 8 hours or overnight. Serve with fresh fruit topping if desired.

Alfredo Sauce

The recipe I always use has flour in it. I think I will like this one better....

Alfredo Sauce
1/4 cup butter

1/2 cup heavy cream
1 cup fresh grated Parmesan cheese

Melt butter in a saucepan over medium heat. Add cream, slowly, and stir constantly until heated through. Add cheese a little at a time and stir constantly until completely melted. Remove from heat. Sauce will thicken as it cools.