Rolo Stuffed Chocolate Cookies

Ingredients
2 ½ cups all-purpose flour
¾ cup unsweetened Scharffen Berger Cocoa Powder
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
2 eggs
48 Rolo® Chewy Caramels in Milk Chocolate; unwrapped
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, optional
Directions
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. Preheat oven to 375°F. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.
4. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
5. Melt candy coating in the microwave according to package directions. Drizzle over cookies.

Easy Chicken & Cheese Enchiladas

This recipe is from Elaine

Easy Chicken & Cheese Enchiladas
From: Campbell's Kitchen

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

Heat the oven to 350°F.  Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

TACO SOUP

Recipe From June Schleimer

TACO SOUP

1 pound ground beef, browned (can use turkey or buffalo) 

1 large can kidney beans

2 cans diced tomatoes, with juice

1 can corn

1 package Taco seasoning

Shredded Cheddar Cheese

Taco Chips

Mix all together, including juice from cans, and heat. 

Pour into soup bowls.  Sprinkle with cheese.  Serve with Taco Chips.

Bacon Cheeseburger Dip

From June Schleimer

Ingredients:
8 slices bacon
1/2 pound lean ground beef
8 ounce package cream cheese
8 ounce package cheddar cheese, shredded

10 ounce can Ro-Tel® tomatoes
2 tablespoons parlsey, chopped

Directions:
Cook bacon, drain and crumble.
Cook beef, crumbling as it cooks; drain.
Mix remaining ingredients except two tablespoons of bacon crumbles and parsley.
Mix well put into a crock pot, Celebrating Home Bean Pot (250 degrees for 2 hours), or microwave until hot and bubbly.
Stir parsley into dip and sprinkle reserved bacon for garnish.
Serve with vegetables or bagel chips.

Tuna Noodle Casserole

Recipe from LaJissa Niklasen

1 recipe of Homemade Macaroni
2 cans tuna
1 can peas

Make a homemade mac and cheese as usual, or use the recipe linked above.  Next, add two cans of tuna and I can of peas.  Bake!

Jalapeno Popper Dip

This recipe is from Elaine

Jalapeno Popper Dip

This creative jalapeno popper dip recipe has the great spicy taste of fried jalapeno poppers without all the extra work.

Ingredients:

• 2 (8 ounce) packages cream cheese, room temp
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
• 1/2 cup Parmesan cheese
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can sliced jalapenos - double if you like heat
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 stick butter, melted

Preparation:

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

 

Pumpkin Layer Cheesecake

2 (8 ounce) packages cream cheese,

softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.	Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.	Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Homemade Macaroni and Cheese

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 c velveeta cheese

1/2 lb macaroni, cooked, drained

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

2. Cut Velveeta into small chunks and add to sauce while stirring slowly until all of the cheese melts.  

3. Add to boiled pasta and enjoy!  Season with salt and pepper.  You can even add bread crumbs on top and bake.  Maybe even try adding some shredded cheese on top. 

Homemade Croutons

9 cups crumbled bread
1/2 cup olive oil
1 1/2 tsp fresh pressed garlic
1 tsp garlic powder
1 tsp italian seasoning
sprinkle with real shredded parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Bake at 400 for 10 minutes, toss in the pan and bake another 10 minutes. Or until crispy enough.

or....
6 cups bread
1/3 cup olive oil
2 tsp italian seasoning
1/4 tsp salt
1/4 tsp pepper
little bit of onion powder, and garlic powder
sprinkle with parmesan cheese before baking. Same bake time.

Try different seasonings to make them your style.

Pumpkin Whoppie Pies

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. 

Recipe found at Dreamy Desserts

Peanut Butter Pie

All you need:
2 c. finely crushed chocolate sandwich cookies (about 20 cookies)
4 tbsp  butter, melted
8 ounces cream cheese, softened
3/4 c. creamy peanut butter
1/2 c. sugar
2 tsp vanilla extract
1 1/2 c. heavy whipping cream, divided
4 ounces semisweet chocolate
Dry roasted peanuts, optional

All you do:
Preheat oven to 375 degrees.
In a medium bowl, combine crushed cookies and melted butter. Press the cookie crumb mixture evenly into the bottom and sides of a 9-inch tart pan or pie plate. Bake the crust for 7 minutes or until set. Cool completely.
In a separate medium bowl, beat cream cheese, peanut butter, sugar and vanilla until smooth and blended.
In another medium bowl, using the same beaters, beat 1 cup of heavy whipping cream until firm peaks form. Fold the whipped cream into the peanut butter mixture, lightly stirring until combined. Spoon filling into prepared cooled crust. Refrigerate until set, about 1 hour.
Meanwhile, in a small glass bowl, combine the remaining 1/2 cup heavy whipping cream and semisweet chocolate. Microwave on HIGH for 30-second intervals until the cream is hot and the chocolate is melted. Stir until blended, then allow to cool until only slightly warm. Spread the chocolate topping over the chilled peanut butter filling and top with dry roasted peanuts, if desired. Refrigerate until firm, about 30 minutes. Uneaten portions should be stored in the refrigerator.

Apple Crumb Muffins

Topping:
1/2 c. butter
1/4 c. sugar
1/4 c. plus 2 tbsp packed light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 c. flour
1/2 c. chopped English walnuts


Muffins:
1 1/2 c. firmly packed brown sugar
1/3 c. vegetable oil
1/3 c. unsweetened applesauce
1  large egg
1 1/2 tsp  vanilla
2 1/2 c.  flour
1/2 tsp  baking soda
1 1/2 tsp baking powder
1/4 tsp  salt
3/4 tsp  ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1 c. buttermilk
1 1/4 c.  chopped English walnuts
2 1/2 c. apple, chopped into 3/4-inch pieces

All you do:
For topping: In a small saucepan, melt butter over medium heat. Remove pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir with a rubber scraper, pressing when necessary, until smooth.
Add flour and mix until well-blended and pasty.
Fold in chopped walnuts; set aside.

For muffins: Preheat oven to 350 degrees.
In a large bowl, whisk together brown sugar, oil, applesauce, egg and vanilla until smooth.
In a separate bowl, sift together flour, soda, baking powder, salt, nutmeg, cinnamon, cloves and ginger. Stir oil mixture into flour mixture alternately with buttermilk. Stir in walnuts. Fold in apples, mixing until just combined.
Spoon into greased muffin cups, filling to almost full. Break up the topping mixture with your fingers into medium–sized pieces. Sprinkle the topping pieces over the muffin batter evenly.
Bake 25 to 30 minutes or until golden brown and tops spring back.

Pumpkin Roll

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

FILLING

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Apple Strudel Crisp

Courtesy of Stephanie Wright:

5-6 Apples
1 cup sugar
2 Tbsp cinnamon

Topping:
2 cups flour
2 cups sugar
1 cup melted butter

Mix the cut apples with the sugar and cinnamon and line on the bottom of the pan.
Mix the topping together until crumbly. Top the apple layer and bake at 350 for 1 hour.

Fettuccine Alfredo

1 small box fettuccine noodles or tortellini, cooked & drained

2 c whipping cream

2 T butter

1/2 t pepper

pinch of nutmeg

1/2 c Parmesan cheese

2 t parsley flakes

1/2 T garlic powder or 1 T minced garlic

Combine whipping cream and butter.    Add seasonings and cook on med heat until thickens.  Stir frequently. Once sauce begins to thicken, add parmesan cheese a little at a time, stirring to whisk until completely blended. Serve over noodles.

Chocolate Heath Cake

1 chocolate cake mix
1 jar caramel ice cream topping
1 (8 oz) ctn. cool whip
2-3 heath bars, crushed

Bake cake according to directions for a 9x13 pan.  Poke hole in cake with fork right after baking.  Pour caramel topping over cake and spread.  Let cake cool.  Spread with Cool Whip and top with crushed Heath bars.

Pound Cake Tiramisu

Can't wait to try this!

• 1 cup heavy cream
• 4 ounces bar cream cheese, room temperature
• 3 tablespoons confectioners' sugar
• 1/2 cup strong coffee or espresso, room temperature
• 2 tablespoons dark rum or brandy
• 1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
• 1/4 cup shaved semisweet chocolate
• Unsweetened cocoa powder, for dusting

Directions

1. In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
   
2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.
   
   From Everyday Foods
   

Chewy Caramel Popcorn and Pretzel Bars

• Nonstick cooking spray
• 12 cups plain popped popcorn (from 1/2 cup kernels or 2 microwave packages)
• 4 cups coarsely chopped small salted pretzels (7.5 ounces)
• 2 cups sugar
• Coarse salt
• 2/3 cup heavy cream
• 2 cups miniature marshmallows

Directions

1. Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
   
2. Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.
   
   From Everyday Food
   

Caramel Apples

• Nonstick cooking spray
• 2 cups sugar
• 1/2 cup heavy cream
• 6 Granny Smith or Red Delicious apples
• 1 cup toasted pecans (optional), coarsely chopped

Directions

1. Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
   
2. With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.

From Everyday Food

Gelatin Oranges

This gelatin snack is a fun and creative way to sneak fruit into your child's diet. Even picky eaters will gobble them up! And be sure to check out our other fun ideas for kid concoctions.

Ingredients

• Oranges
• Orange gelatin

• Water

Instructions

1. Cut the oranges in half from top to bottom and spoon the fruit from each half, leaving the peel intact. Prepare the gelatin according to the package directions, then pour it into the peel halves, adding fruit pieces if desired.
   
2. Set the halves into ramekins or a muffin tin to keep them from tipping and carefully place them in the refrigerator. Let the gelatin set according to the package directions.
   
3. Once they're ready, remove the orange halves from the refrigerator, cut them into wedges, and serve.
   Tip: For a colorful twist, try using other citrus fruits and gelatin flavors, such as grapefruit, lemon, and lime.
   

Pizza Quesadilla

This is an easy and delicious meal idea.
Just put your favorite pizza sauce, toppings, and cheese on a tortilla as shown above.  Fold it in half and fry it in a skillet.  No need to have a quesadilla maker, but you can definitely use one of those too!  Enjoy!

Stuffed French Bread

This is SO GOOD!  I first had it at my sister-in-law's, Becky, house, and then again at Grace's for the Iowa/Iowa State game.  Thanks for introducing us ladies!

1 Loaf French bread

10 oz swiss cheese slices

½ lb shaved ham

½ lb shaved roast beef

1 stick butter, melted

2 tsp poppy seeds

2 tsp minced onion

¾ tsp Lowery’s salt

½ tsp lemon juice

1 tsp dry mustard

Cut open loaf and layer cheese & meats evenly over bread. Close loaf, place on heavy foil and cut into serving sizes.

Mix butter & seasonings, pour over top crust, getting some of the seasoned butter into slits. Wrap foil closed. Bake at 350 for 35-40 minutes. Unwrap & serve as individual sandwiches.

Black Dirt Cake/Cups

8 oz Cream Cheese, softened
1 c. Powdered Sugar
2 small pkgs Instant Vanilla Pudding
3 c cold milk
1 (12 oz) ctn cool whip
1 lg pkg Oreos

Crumble cookies in a blender to get a fine texture, a few at a time.  In mesium bowl, mix cream cheese and sugar untli smooth.  In a large bowl, mix pudding and milk.  Add cream cheese and cool whip to pudding mixture.  Stir until smooth.  In a bowl, 9x13, or individual cups, layer cookies and pudding with a thick top layer of cookies to cover the pudding.  Best if chilled overnight. 

Tip:  Can add silk flowers or worms to the dessert to make it look more like dirt.

Kid tested and approved!

Cheesy Chili Dip

1-8ox pkg cream cheese, softened
1 can chili (with or without beans)
1/2 c cheddar cheese
2 T cilantro (optional)

Spread cream cheese onto bottom of microwaveable pie plate.  Top with chili and cheese.   Microwave for 45-60 seconds, or until cheese is melted.  Sprinkle with cilantro and serve with crackers.

German Chocolate Upside-Down Cake

German Chocolate Upside-Down Cake:
1 c coconut
1 c chopped pecans

1 German Chocolate Cake mix (prepared as directed)

8 oz cream cheese
1/2 c margarine
3 1/2 c pwdr sugar

1. Mix coconut and pecans and press evenly onto bottom of a 9x13 greased cake pan.
2. Pour prepared cake mix evenly over nuts and coconut.
3. Melt together cream cheese and margarine. Once mixed together, slowly add pwdr sugar. Pour this mixture over unbaked cake mix.
4. Bake on 325 for 40-50 minutes.

Twice Baked Potato Cassarole

 Ingredients:
2 cups mashed potatoes (seasoned as you like)
1/2 cup sour cream
1 T Garlic Powder

1 t salt

1/2 t Pepper
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp
Directions
Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle seasonings, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle seasonings. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Egg Rolls

1 small head of cabbage

1 carrot shredded or minced

1 stalk of celery, minced

2 t chicken or beef boullion

1/2-1 lb ground pork, beef, shredded chicken, or crab (this can be omitted unless your man likes MEAT)

1-1/2 T minced garlic

2 t ginger

1 T sesame oil

1/4 c soy sauce

1 med onion, minced

Cooked Rice noodles (very fine noodles found in Asian store) - Boil for 3-5 minutes

Salt - to taste

1 pkg of spring roll wraps or egg roll wraps (found in Asian store, or refriderated section in some grovery stores)

**Note: Above amounts are a start.  Put as much or little of each as you'd like to make it your own.  Try adding other things as well

Paste (to seal wrappers):  flour and water.   1/4 c or each.  May need to add more/less water to get a smooth consistency.

Brown meat.  Add cabbage, oil, and soy sauce.  Once the cabbage starts to reduce, add remaining ingredients and cook until the cabbage is completely cooked.

Spoon about 1/3 c of mixture onto corner of egg/spring roll wrap.  See picture below. (Picture is using different ingredients than I do, but it doesn't taste as good as mine, don't worry!)

Bring the closest corner up and tightly over the filling.

Fold wrapper tightly, pulling in the corners all the way. (So that remaining wrapper is NOT wider than the portion of the wrapper with filling inside. This will make for a sloppy looking egg roll)

Continue to roll up egg roll.  Seal the final corner with paste.

I wrap all them up before I start to fry them, just so I don't have to worry about two things at once.

Fry in a pot of oil (I usually use a soup pan to keep grease from splattering everywhere). 

Oil should be 350 degrees.  Oil can be kept in same container once cooled to use for next time.

These are worth the effort!  A great thing to make with a friend!

Homemade Pizza

Pizza Dough:
1 pkg yeast or 2-1/4 t
1-1/8 c warm water (110 degrees)
2-3/4 c flour
1 t salt
1 T Italian seasoning
1 t garlic powder
1 T olive oil

You'll also need additional olive oil to coat the pans.


Toppings:
1 - 8 oz can of tomato sauce mixed with Italian seasoning, garlic powder, and about 1 teaspoon of salt (or your choice of pizza sauce)
1 - 8 oz package of mozzarella cheese
Your favorite pizza toppings. (If using pepperoni, microwave pepperoni on a paper towel for about 15 seconds to get rid of excess grease!)

1) Dissolve Yeast in warm water and let sit until it starts to bubble
2) Combine flour, seasonings, and salt in kitchen aid mixer with the dough hook. (or you can start in a food processor)  Slowly add water/yeast mixture to flour and mix slowly until it comes together.  You may need to add a little flour or water to make it the right consistency.  (If using food processor, you will need to take it out and knead it by hand after adding yeast/water.  Use as little flour as possible)  Knead or mix until dough is round and soft, but a little sticky.
3) Coat a big bowl with 1T olive oil.  Put dough in bowl and turn over so all sides are covered in oil. Seal with plastic wrap and let rise in warm place until doubles. (To speed this part, I usually preheat my oven to 170, and once it gets warm, I turn the oven off and put the dough in.  This helps is rise in 20-30 minutes)
4) When the dough has risen, preheat the over to 425.  Coat bottom and sides of pan with olive oil. ( I use a pizza pan, you can also use a jelly roll pan or 9x13) Deflate risen dough and press into pan.
5) Press dough evenly on pan.  If dough will not stretch, let it rest for 30 seconds and try again. Spread on your pizza sauce (I use a small can of tomato sauce and add italian seasoning, garlic, and about a teaspoon of sugar)  Top with cheese and then your favorite pizza toppings.  Putting them on top helps the pepperoni crisp up nicely and everyone can see what is on it better.
6) Bake the pizza for about 15 minutes, or until the crust starts to brown on top.  




Variations:
Sometimes I take 1/3 of the dough and make cheese sticks.  Just follow the same steps, but instead of sauce and toppings, just brush with olive oil, sprinkle on some garlic powder, and top with a little cheese.  These may not need to cook as long as the pizza.  You can save some of the sauce aside for dipping. 

Apple Cider Pancakes

Pancakes:

To your favorite pancake batter, add:

1/2 t cinnamon

1/4 t pumpkin pie spice

3/4 c shredded apple

Prepare pancakes as usual. Top with Apple Cider Syrup (below)

Apple Cider Syrup:

2 c apple cider

1/4 c butter

2 T lemon juice

1 c sugar

2 T cornstarch

1/2 t pumpkin pie spice

Add all but butter into pan. Boil 1 minutes.  Remove from heat and blend in butter.

Pasta Salad

1 box of tri-colored pasta (or your favorite pasta), cooked and cooled
1 c pepperoni, cut up into small pieces
1 cucumber, diced
1 tomato, diced (you can leave this out if your family doesn't like tomatoes)
1 cup diced carrots, boiled until slightly tender (or you can shred them as shown above)
1/2 c parmesan cheese
1/2 c or more of Ken's Lite Caesar Dressing (the dressing it what makes it so good, along with the pepperoni)
Optional: Black olives, or any other veggies that you would like.  I usually leave the tomatoes and olives out since a lot of people don't care for them)


Mix it all together, chill, and serve.  It's delicious.  And if you want to put more pepperoni in, I don't think anybody will complain.  :-)

Taco Salad

Here's how I make it.  However, leave out or add anything you want!

1 lb. lean ground beef
1 (1.25 oz.) package taco seasoning mix

1 head iceberg lettuce - rinsed, dried, and shredded

1 onion, chopped

1 green bell pepper, chopped
3 cups shredded Cheddar cheese blend
 (or a taco blend)
2 tomatoes, chopped

4 oz. crushed nacho flavored tortilla chips (Doritos)
½ cup Dorothy Lynch Home Style Dressing

Cooking Instructions:
Brown hamburger in a large, deep skillet. Drain. Add taco seasoning mix and ¼ cup of Dorothy Lynch Home Style Dressing. Refrigerate to cool. In a large bowl, combine the lettuce, onion, bell pepper, cheese, beef and tomatoes. Add remaining ¼ cup Dorothy Lynch Home Style Dressing (or enough to coat well) and refrigerate. Stir in crushed tortilla chips just before serving. 

Eggs Benedict

Hollandaise Sauce:

1/2 c butter

3 egg yolks, beaten

1 T lemon juice

1 T water

Salt & Pepper

Eggs Benedict:

4 eggs

1 recipe Hollandaise Sauce

2 English muffins, split

2 slices Canadian bacon

Directions for Sauce:

In a double boiler (or I just use a sauce pan on low-med heat) combine egg yolks, lemon juice and water. Add 1/3 of the butter.Stir rapidly until butter melts and sauce begins to thicken. Add remaining butter at this time, 1/3 at a time, stiring constantly until melted.  Continue to cook 2-2 1/2 minute until sauce begins to thicken again.  Immediately remove from heat.  If sauce is too thick, whisk in 1-2 T hot water. Season to taste with salt and pepper.

For Eggs benedict:

Directions say to poach all 4 eggs, but I just fry them in a pan. (also, to save eggs, I just cook the left over egg whites from the sauce, not all 4 whole eggs)

Toast muffins, and pan fry the Canadian bacon or pieces of ham.

To Serve, Place Canadian Bacon on top of English muffin.  Top with Egg and then Hollandaise Sauce. Serve immediately. 

Chocolate Eclair Squares

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding

2 cups  cold milk

1 tub (8 oz.) COOL WHIP, thawed (reserve 1 T for chocolate topping)

64   NILLA Wafers

1/4 Semi-Sweet Chocolate Chips

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate and 2 T cool whip in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Creamy Fruit Dip

1- 8oz pkg cream cheese, softened

1- 8oz carton sour cream

1/4 c brown sugar

1 t vanilla

2-3 T milk

In small mixing bowl, beat the cream cheese until smooth.  Add sour cream and beat until combined. Add brown sugar and vanilla and beat just until combined.  Stir in enough milk to reach dip consistency.  Cover and chill 1 hour before serving . Serve with assorted fruit.

Strawberry Pretzel Squares

2 cups finely crushed pretzels

1/2 cup  sugar, divided

2/3 cup butter or margarine, melted

1-1/2 pkg.  (8 oz. each) Cream Cheese, softened

2 Tbsp. milk

1 cup  thawed Whipped Topping

2 cups boiling water

1 pkg.  (6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2 cups cold water

1 qt.  (4 cups) strawberries, sliced

HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.