Italian Sausage Stuffed Bread

1 16 oz pkg hot roll mix
6 eggs
1 lb Italian sausage, cooked and drained
8 oz thinly sliced pepperoni, cut into quarters
2 c shredded mozzarella cheese
8 oz provolone cheese, shredded
garlic powder
1 egg yolk
1 TBS water

Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes. Meanwhile, scramble eggs in a skillet over medium heat until completely set. In a large bowl, combine the eggs, sausage, pepperoni and cheeses; mix well. Punch dough down. Turn onto a floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet. Beat egg yolk and water; brush over bread. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Cheesy Peasy Bowties

16 oz box bowtie pasta
1/4 c butter
2 cloves garlic, minced
2 c milk
½ tsp salt
1/8 tsp ground black pepper
½ tsp Italian seasoning
½ tsp basil
Dash cayenne pepper
1/4 c all-purpose flour
1/2 tsp dijon mustard
4 c shredded Colby Jack cheese
2 c frozen peas, thawed
grated Parmesan cheese

Preheat oven to 350F. 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. Meanwhile, in a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Pour in milk, a little at a time, stirring constantly; add in salt, pepper, Italian seasoning, basil, and cayenne pepper; bring to a boil. Whisk in flour; cook and stir until smooth.. Bring to a boil for 1 minute. Stir in mustard and Colby Jack cheese, a handful at a time. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat. After draining pasta pour back into pan and stir in peas and cheese sauce. Pour into a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.

Fettuccine Bolognese

1 TBS canola oil
1 lb ground turkey breast
2 TBS onion powder
1 tsp minced garlic
1tsp seasoned salt
2 TBS Italian seasoning
1 lg carrot, shredded
1 6 oz can tomato paste
1 14.5 oz can Italian style diced tomatoes
1 c water
¼ c grated Parmesan cheese
1 lb fettucine, broken in half

Heat oil in a large saucepan over medium heat; cook turkey with all seasonings until cooked through, breaking up as you cook. Mix in tomato paste, undrained tomatoes, and carrot; bring to a boil. Cover the saucepan at an angle so the mixture won’t boil over, and simmer for 15-20 minutes, stirring occasionally. Stir in parmesan cheese; cover and cook for another 20 minutes, stirring occasionally. During this last 20 minutes of cooking, boil the fettuccine according to package directions; drain. Spoon the sauce over the noodles.

Hidden Cheeseburger

1 lb ground beef
2 sm dill pickles, minced
1 sm onion, minced
2 TBS grated Parmesan cheese
1 TBS mayonnaise
1 TBS ketchup
1 tsp minced garlic
salt and pepper to taste
2 TBS olive oil
2 TBS flour
1 lb frozen bread dough, thawed
8 slices cheese
1 TBS melted butter

Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties. Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done. Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the bread dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the cheese slices. Place one slice of cheese on each piece of dough; top each with one of the cooked patties and another slice of cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes. Preheat oven to 425F. Bake in the preheated oven until the bread has browned, about 20 minutes.

Beef Noodle Soup

1 pound beef stew meat (cubed)
Onion powder
Seasoned salt
Pepper
Celery salt
16 oz bag frozen mixed vegetables
3 tsp beef bouillon granules (or 3 cubes)
1 tsp parsley
3 14.5 oz cans beef broth
1 c water
8 oz bag egg noodles

Before cubing the stew meat sprinkle onion powder, seasoned salt, pepper, and celery salt onto meat and use a meat pounder gently on the one side to season the meat. After cubing the meat put in a large saucepan (big enough to cook the soup in), lightly sprinkle the same seasonings over the meat one last time and cook until browned. Pour in the mixed vegetables, bouillon, parsley, beef broth, and water; stir and bring to a boil. Reduce heat to low and simmer for about an hour and a half altogether. In the last 15-20 minutes of simmering add in the egg noodles.

Smoky Four Cheese Macaroni Bake

1 16 oz pkg elbow macaroni
1/4 c butter
½ TBS minced onion
½ TBS minced garlic
1/4 c all-purpose flour
½ c half-and-half cream
1 ½ c milk
½ tsp dry mustard powder
½ tsp liquid smoke flavoring (optional)
1 ½ c grated Parmesan cheese, divided
1 8 oz pkg cream cheese, cubed
1 c shredded Swiss cheese
2 c shredded Monterey Jack cheese
1/3 c shredded sharp Cheddar cheese
salt and pepper to taste
½ c bread crumbs

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. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the minced onion, garlic until well mixed. Slowly stir in the flour, and cook, stirring constantly for 2 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke, if using; simmer for 10 minutes, stirring occasionally. While this is simmering preheat oven to 375 F. Lightly grease a 9x13 inch baking dish. When the milk/flour mixture is done simmering: add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining ½ c of Parmesan cheese and breadcrumbs over the macaroni and bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.