Pepperoni Bread

This pepperoni bread is awesome!  I got it from the blog, What about pie.  

http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html

To Serve:
Thaw at room temperature.  Then bake at 350 degrees for 8-10 minutes. I like to serve with pizza sauce and a salad.

Chicken Chili Verde

This can be really spicy, so adjust the seasonings to your liking.

Ingredients
2 tbsp olive oil
1 medium onion, chopped
4 cloves of garlic, chopped
2 chicken breasts (I used a whole chicken I had shredded)
2 cans of great northern beans
1 cube of chicken bouillon
6 cups of water (chicken broth or stock can be used in place)
1 tbsp cumin
1/2 tbsp oregano
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1 can (4 oz) diced green chilies
1/2 a beer
salt and pepper to taste
8 oz shredded Monterrey Jack cheese

Directions:
Saute the onion and garlic in olive oils over medium heat until softened.  Add chicken breasts, beans, oregano, bouillon, water, cumin, oregano, cayenne pepper, and red pepper flakes to the pot.  Bring to a boil over high heat then reduce to medium and let simmer for one hour with no lid.

After simmering for one hour you can add the green chilies to the pot.  Taste the broth and adjust seasonings as desired.  Mash some of the beans to thicken the broth and put back in the pot.


Freeze in gallon bags.  To re-heat, just thaw and warm up either on the stove or in crock pot.

To serve:
I used some sour cream in mine along with the monterray jack cheese.  Lime would be amazing in this!!!
Enjoy!

Saucy Vegetable Beef Soup

1 lb ground beef

1 onion, chopped 

1 cup of celery, diced

2-14 oz. cans of beef broth, divided

2 Tablespoons of steak sauce

2 teaspoons of Worcestershire sauce

1 teaspoon of salt

1/2 teaspoon of pepper

1/4 cup of flour

1-10 oz bag of frozen mixed vegetables

1-28 oz can of diced tomatoes, undrained.

Cooking Day:

In a large stockpot, brown ground beef with onion and celery until vegetables are tender and meat is browned.  Drain.  Add 1 can of beef broth, steak sauce, Worcestershire sauce, salt, and pepper.  Bring to a boil, then reduce heat and simmer for 20 minutes.  In a separate bowl, mix flour with the remaining can of beef broth.  Once flour and broth are well mixed, add to soup and continue stirring until soup is bubbly.   Cook for an additional minute.  Stir in mixed vegetable and diced tomatoes.  Cool completely and freeze.

Serving Day:

Thaw completely.  Place soup in stock pot, bring to a boil, then simmer until soup is heated through.  Around 20 minutes.

Nut Balls

Nut Balls

1 ½ cups finely chopped/ground nut

 (hazelnuts, walnuts, pecans, etc.)

1 cup sifted flour

2 tablespoons sugar

½ cup soft butter

¼ teaspoon salt

1 teaspoon vanilla extract

Confectioner’s sugar

Heat oven to 375 degrees.  Combine all ingredients except confectioner’s sugar in a large mixing bowl and mix thoroughly.   Refrigerate dough for at least one-half hour.   Form Dough into 1 inch balls, place 1 inch apart on ungreased cookie sheet and bake 15-20 min, until set but not brown.   Cool partially on cooling rack and roll in confectioner’s sugar while warm. Re-roll in sugar just before serving.

I baked my cookies before freezing them. Also, I used walnuts in half the cookies and pecans in the other half.  I have no ideas which are which at this point. J

Thaw.   Re-roll in confectioner’s sugar just before serving.

White Chicken Lasagna

White Chicken Lasagna

1/2 cup of melted butter

1/2 cup of flour

3/4 tsp of salt

1/4 tsp black pepper

1/2 tsp dried basil

3 cups chicken broth

3 cups cooked chicken, diced

8 oz lasagna noodles

2 cups of cottage cheese (I used 1 1/2 cups of ricotta cheese)

1 egg, slightly beaten

1-10 oz pkg of frozen chopped spinach, cooked and drained

1/2 lb of mozzarella cheese

8oz fresh parmesan cheese, grated

Yields 10-12 servings

Cooking Day:

Melt butter in a large sauce pan; blend in flour, salt, pepper, and basil.  Stir in chicken broth.  Bring to a boil, stirring constantly, until mixture is thickened.  Remove from heat and add chicken.

Cook and drain noodles according to package directions.  Mix cottage cheese (or ricotta) with beaten egg and set aside.  Place one third of the chicken mixture into a 9x13 baking dish.  Top with half of the noodles, half of the cottage cheese (ricotta) mixture, half the spinach, and half the mozzarella cheese.

Repeat.  Top with the last third of the chicken mixture.  Sprinkle with parmesan cheese.  Freeze.

Serving Day:

Uncover lasagna, and thaw completely.  Bake 45 minutes at 375 degrees until bubbly.  Remove from oven and let stand 10 minutes before serving.

November Exchange will be on Sunday, November 20th, not sure where yet!

Misti - 

Kris - 

Kerry - breakfast

Susan - 

Dawn -

Stephanie -