Pizza Balls

1 16 oz pkg white or whole wheat pizza dough, bring to room temperature

1 c filling (broccoli florets, cooked & chopped; onions; pepperoni; ham; etc.)

2 c mozzarella cheese, shredded

1 jar pizza sauce

olive oil

parmesan cheese, grated

Preheat oven to 425°F.  Divide dough into 16 even pieces.  In a separate bowl combine the broccoli (or whatever addition you choose), mozzarella and pizza sauce.  Roll out each piece of dough into a round, about 3 inches wide, and place 1 heaping tablespoon of the cheese mixture in the center.  Take the edges of the dough and bring them to the center, pinching along the edges to make sure they stick together, then roll into a ball.  Place the ball, sealed side down, in a greased pie plate and repeat these steps making the rest of the balls.  Brush each ball with olive oil and sprinkle with parmesan cheese.  Bake for 25 minutes or until golden.

Ultimate Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 c ranch dressing
½ c milk
4 TBS butter
½ tsp salt
½ tsp pepper
1 c shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 F. Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add ranch, milk, butter, salt, pepper, ½ c cheese and half the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Seasoned Brocolli Spears

1 ½ lb fresh broccoli, cut into spears
2 TBS butter
1 tsp lemon-pepper seasoning
½ tsp garlic salt
½ tsp dried thyme

Cook broccoli as desired; drain. Stir in the remaining ingredients.

Chex Cajun Mix

2 c Corn Chex® cereal
2 c Rice Chex® cereal
2 c Wheat Chex® cereal
2 c bite-size pretzel twists
2 c mixed nuts
1 stick butter or margarine
2 TBS cajun seasoning
1 tsp red pepper sauce

In large microwaveable bowl, mix cereals, pretzels and nuts.

In 2 c microwaveable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in cajun seasoning and pepper sauce. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

Parmesan Knots

2 TBS butter, melted
¼ c grated parmesan cheese
½ tsp oregano
½ tsp parsley
¼ tsp garlic powder
Dash pepper
2 7.5 oz cans (qty 10) biscuits

In a small bowl, combine melted butter, cheese, oregano, parsley, garlic powder and pepper; set aside. Separate biscuits and roll each into a 4-in. rope; tie in a loose knot. Place on greased baking sheets. Spread parmesan paste evenly among the biscuits and rub all over. Bake at 450 degrees F for 6-8 minutes or until golden brown.

Uglies

1 lb ground beef
1 10 oz pkg refrigerated biscuits

American style:
½ c chopped onion
½ tsp garlic powder
1 c barbeque sauce
2 c shredded Cheddar cheese

Mexican Style:
1 pkt taco seasoning
2/3 c water
2 c shredded Mexican cheese

Preheat oven to 350F. Lightly grease 8 muffin cups. In a large skillet or frying pan, cook ground beef: (for American) with the onion, garlic powder, and BBQ sauce; or (for Mexican) add the taco seasoning and water in after the beef is cooked like preparing traditional tacos. Let beef mixture simmer for about 3 minutes or until liquid is absorbed. Put 1 biscuit in each of the muffin tins and fold up sides to create a cup shape. Fill each biscuit almost to the top with the meat mixture; top with cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15-20 minutes.

Parmesan Garlic Bread

½ c butter, melted
1 tsp minced garlic
1 TBS chopped parsley
2 TBS grated parmesan cheese
1 lb loaf Italian bread
Shredded mozzarella cheese

Preheat the oven to 350 degrees F. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. In a small bowl mix together all the other ingredients until well blended. Brush onto the cut sides of the bread. Sprinkle shredded mozzarella over the tops of the bread. Broil for about 5 minutes, until toasted.

Pepperoni Roll Ups

1 tube crescent rolls (qty 8)
Sliced pepperoni
4 pieces of string cheese (1 oz each)
¾ tsp Italian seasoning, divided
½ tsp garlic salt

Preheat oven to 375F. Separate crescent rolls and lay out the rolls in a row. Slice the pepperoni into quarters and cover each crescent roll with a single layer of pepperoni. Cut each piece of string cheese in half and lay each half on the long end of the crescent roll. Sprinkle ½ tsp of the Italian seasoning over all the rolls. Roll each crescent roll starting with the long side first over the string cheese and press to seal the ends, placing them seam side down on a cookie sheet. Sprinkle the remaining ¼ tsp of the Italian seasoning and the garlic salt over the tops of the rolls. Bake for 10-12 minutes or until golden brown.

Bacon Cheddar Biscuits

2 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
3/4 teaspoon(s) salt
3 tablespoon(s) chilled solid vegetable shortening
5 slice(s) bacon
1 c sharp cheddar cheese, shredded
3/4 cup(s) butttermilk

Preheat oven 400 degrees F. In 10-inch skillet, cook bacon over medium heat 7 minutes, or until the bacon is crisp and the fat is melted. Transfer bacon to paper towels to drain; crumble. Reserve 2 tablespoons bacon fat in small bowl or cup, cover and refrigerate until solid.

In large bowl, stir together flour, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut into reserved bacon grease and shortening until mixture resembles coarse meal. Stir in crumbled bacon and shredded cheese, and then add buttermilk and stir in until dry ingredients are just moistened (mixture may be slightly lumpy).

Transfer dough to lightly floured surface and knead several times until it just holds together. With lightly floured hands, pat dough out 1/2 inch thick. Flour 2-inch round biscuit cutter and cut out biscuits, placing them 2 inches apart on ungreased baking sheet. Gather up scraps, pat out again and cut out more biscuits.

Bake 15 minutes, or until biscuits are lightly browned. Transfer to wire rack and serve warm or at room temperature.

Pizza Stuffed Bread

1 lb pizza dough
2 c shredded mozzarella cheese

8 slices ham

8 oz sliced pepperoni
1 egg
1 tablespoon water
cooking spray

Heat oven to 425 degrees. Stretch the dough out on a flat surface. Layer the cheese over ¾ of the dough leaving an inch or two to over lap at the bottom. Layer the ham over the cheese. Then layer the pepperoni over the ham. Roll the dough into a loaf tucking in the ends. Make an egg wash, mixing the egg with the water. Brush over the loaf. Use a knife to pierce slits in the loaf so it doesn’t burst. Bake for 25 minutes. Let the loaf rest a few minutes, so the cheese settles, then slice and serve.

Wrapped Meatballs

16 oz bag Italian meatballs (qty 32), thawed
2 8 oz pkgs refrigerated crescent rolls (qty 8 @)
parmesan cheese
spaghetti sauce for dipping

1. Unroll the crescent rolls, break apart on the lines and then cut each triangle in half the long way again so you have a total of 32 long triangles.
2. Starting with the wide end, place one meatball on the roll and roll it up. Place it on a baking sheet. Repeat this with each of the 32 meatballs and rolls.
3. Sprinkle parmesan cheese over them and bake them according to the directions on the crescent roll container.
4. Heat up spaghetti sauce and serve for dipping.

Spinach Balls

2 10 oz pkgs frozen chopped spinach, thawed
2 c Pepperidge Farms stuffing mix
1 med onion, chopped fine
1.5 sticks margarine, melted
4 eggs, beaten
½ c grated Parmesan cheese
¼ tsp poultry seasoning

In a large bowl, mix the thawed spinach, the chopped onion, the eggs, the poultry seasoning, and the melted butter. After mixing well, add in the Parmesan cheese and stuffing mix, and stir until well mixed. Refrigerate for at least an hour; overnight for best results. After setting and firming up, shape into balls and bake at 350F for 25 minutes on a greased cookie sheet.

Herbed Steak Fries

4 c frozen steak fries
1 TBS olive oil
1 ½ tsp basil
1 ½ tsp parsley
¼ tsp garlic salt
¼ tsp seasoned salt
¼ c grated romano cheese

Preheat oven to 450F. In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer in a greased 15x10x1 baking pan. Bake for 25-30 minutes or until lightly browned. Sprinkle with cheese.

Garlic Cheese Bread

3 1/2 c shredded cheddar cheese
3/4 c shredded Monterey Jack Cheese
1/2 grated Parmesan cheese
1/2 c mayonnaise
1 dash salt
1 loaf French bread
1 stick butter
4 cloves garlic, minced

Preheat oven to 425F. Mix cheeses with the mayonnaise. Add a dash of salt to taste and set aside. Cut loaf of bread in half lengthwise and then in half the short way as well. Working 1/4 loaf at a time, melt 2 TBS butter in skillet and add 1/4 of the minced garlic (1 clove if they are separated). Place 1 of the pieces of the loaf down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, but remove garlic if it gets too brown. Repeat with remaining butter, garlic, and bread. Spread cheese mixture on warm loaves and bake for 10 minutes or until cheese is hot and bubbly.
I must say, I love this woman's recipes but sometimes they are a bit much with the grease/butter/fat so if you want to save your arteries you probably could skip the whole 2 TBS per 1/4 loaf thing, it seems a bit much...

Cheese Muffins

1 1/2 c flour
1 1/2 TBS sugar
1 TBS baking powder
1/2 tsp salt
3 c shredded Colby-Jack cheese
1 c milk
1 egg
1/4 c (1/2 stick) margarine, melted

Preheat oven to 375F. Whisk dry ingredients together and then stir in cheese. In a separate bowl whisk egg, milk and margarine together. Pour wet mixture into dry ingredients and stir with a spoon to combine. Bake in a greased muffin pan (makes 12) for 20-25 minutes.