Pizza Pockets

These are super good and they freeze so well.  The first time I made these I doubled the recipe so that I could freeze them for my husband to take to work.  He shared them with friends there and everyone loved them and said I should sell them.

 The pockets

2 1/2 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup water
2 tablespoons cooking oil
1 tablesoon sugar
 1/2 teaspoon garlic 
1/2 tablespoon italian seasoning

I put all of this in the bread machine and set it on the dough cycle.  No need to be a bread machine hater, you can do it by hand too. 

Sauce

1 (15 ounce) can tomato sauce
 1 (6 ounce) can tomato paste
 1 tablespoon ground oregano
 1 1/2 teaspoons dried minced garlic
 1 ts sugar

I mix this in a blender.  It will make way more than you need, but I just freeze the extra in a ziploc.  Then when I want to make these again I pull it out and defrost and just clip the corner of the bag so I can just squeeze it onto the dough.

Separate dough into 8 equal balls.  Roll each ball into a circle shape.  Spread about a tablespoon of sauce evenly, but not all the way to the edge so that you can still seal them.  Sprinkle with cheese and pepperoni.  DO NOT OVER FILL!  If you do they will leak and make a mess.  Fold in half and seal with a fork.  I like to dip my finger in water and put water all along the edge before sealing.  Poke holes in the top with your fork 3 or 4 times and bake on a cookie sheet at 375 for 20-25 minutes.

Halloween Mummies

A couple of years ago I came across this idea for Halloween.  The kids go crazy over these mummies.  They are super easy and pretty fast.  Serve them for lunch with some fruit or along side a bowl of chili for dinner.

1 pkg. Hot Dogs
1 pkg. Refrigerated Crescent Rolls

Preheat oven to 375 degrees.  Roll out the crescent roll dough into a large Rectangle.  Cut very thin strips (about 1/8") with a pizza cutter.  Cut the hot dogs in half and wrap a strip around each half leaving a place for eyes to be added after they are baked.  Place the wrapped mummies on an ungreased cookie sheet.  Bake for 10-12 minutes.  Before serving add mummy eyes with mustard or ketchup.

Ham and Broccoli Pinwheels

These are so pretty, they would be perfect for a bridal shower or luncheon.  The filling is delicious, the flavors blend perfectly.  My kids really liked these.  They are especially good when served warm, soon after they come out of the oven.  The trick to making them all this pretty is to separate each pin wheel so they won't touch as they bake.  They also need to be baked longer than you would typically bake rolls.  They taste better when they are a little brown around the edges.   

1 roll recipe that makes 12-15 rolls.  (I like this one.)
*Don't use a sweet dough for this recipe.
Fresh Broccoli 
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)  
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough.  Heat oven to 350 degrees.  Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls.  Using a hand mixer, whip together the cream cheese and butter.  Spread evenly over top of dough.  Chop broccoli pretty fine until you have about 2-2 1/2 cups.  Heat oil in a large skillet and add garlic.  Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper.  Saute about 3 minutes until broccoli begins to get a little soft.  Spread evenly over the cream cheese.  Sprinkle parmesan cheese over top and roll up.  Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls.  Place on a large cookie sheet sprayed with non-stick cooking spray.  Like I said before, you want to place these apart from each other so they aren't touching when they bake, kind of like when you make cookies.  Sprinkle more parmesan cheese over top of each pinwheel.  Bake for 15-20 minutes until edges are golden brown.

Stuffed Quesadillas

I know it has been a long time since anyone has heard from me on this blog.  Where have I been?  Well, I didn't take any exotic vacations but I did have a sweet little baby boy in June!  He is so, so cute and I have been way more interested in cuddling him than in any recipe, no matter how alluring the ingredients might be!

But recently my cookbooks and appliances have been calling my name and I finally feel the urge to cook again.  Here is a new recipe that I tried a couple of days ago.  I love meatless dinners in the summer!  This recipe is completely delicious while also lowfat, quick, very filling and convenient since you probably have everything in your pantry to make this meal right now!  I loved the slightly sweet flavor of the filling with brown sugar in it.  And, by the way, if you end up liking these, give my chicken taco recipe a try.  It's pretty similar to this recipe and my family loves them.

2 T. Olive Oil
1 Onion, chopped
1 Can Black Beans, rinsed and drained
1 Can Corn, drained
1 1/2 T. Brown Sugar
1/4 C. Salsa
1/4 tsp. Red Pepper Flakes
Cheese
8 Tortillas

Preheat oven to 350 degrees.  Heat oil in a skillet and add onion.  Cook until translucent.  Add beans, corn, sugar, salsa, and red pepper flakes.  Cook in skillet until any excess water has cooked out and mixture is pretty thick.  Sprinkle a small amount of cheese over one half of each tortilla then divide mixture evenly among tortillas and spread over the cheese.  Sprinkle a little bit more cheese over bean/corn mixture and fold tortillas over.  Place quesadillas on a large baking sheet and bake for 10-15 minutes until tortillas are crispy and lightly browned.  You can also place them under the broiler for a few minutes on each side.   

Crock Pot Roast Beef Sandwiches

Oh, yum.  I am not kidding when I tell you that you have got to try this meal!  I can't imagine anyone not liking this.  It is reminiscent of a french dip sandwich but the flavors the spices give the meat really don't compare with any french dip I have ever had.  Definitely a crowd pleaser, this meal is likely to be a favorite for men, women and children alike, at least it was at our house.

3 lb. Beef Roast (I used a shoulder roast but any boneless cut will work)
1 1/2 C. Beef Broth
1 tsp. Salt
1 tsp. Pepper
1 tsp. Oregano
1 tsp. Basil
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Parsley
1 bay leaf
1 pkt. Good Seasons Italian Dressing Mix

Spray your crock pot with cooking spray then put the roast in the bottom.  Pour Beef Broth over top of meat then sprinkle all seasonings over top.  Cook on low heat for 8 hours.  You really don't want to cook this on high because you want the meat to kind of fall apart and shred easily.  After the 8 hours, shred meat, removing as much fat as possible, and return to juices.  Serve on hard rolls with juices from meat on the side for dipping.  You can serve with slices of provolone cheese if desired.

French Bread Chicken Pizza

Okay, let's be real here.  Who feels like cooking on Saturdays?  Not me.  So, when my daughter came up and asked "what's for dinner" and quickly added "I don't want a snack kind of dinner" I knew I was in trouble.  By snack dinner she was referring to my usual Saturday night menu of cinnamon toast and canned fruit or macaroni and cheese (which we had last night).  I was racking my brain for an idea when I remembered this awesome meal that takes no time at all to prepare, especially if you have canned chicken on hand.  It is a family favorite and especially popular with kids most likely because of it's melt-y, cheese-y qualities.  Dinner dilemma solved. 

1 loaf French Bread (I usually buy a couple at a time and freeze them)
2 C. Shredded Chicken Breast (or 2 cans chicken)
2 Green Onions, sliced very thin
2 Cups Shredded Cheese
1/2 C. Sour Cream
1/2 C. Mayo
2 T. Dried Parsley
1/2 tsp. Garlic Powder
Salt and Pepper to taste

Preheat oven to 350 degrees.  Cut french bread in half lengthwise.  Mix together all other ingredients and spread mixture over both halves of bread.  Place both halves on a cookie sheet and bake 20 minutes or until cheese is melted and bubbly.  Remove from oven and allow to cool for 5 minutes, then slice and serve. 

Turkey, Bacon, Avocado Sandwich

My grandparents came to pick up my mom yesterday and we had lunch together.  This is the sandwich I made and oh, my, it was good.  I really loved it.  I used Jennie-O turkey bacon to reduce the calories in the sandwich.  I had never tried that bacon before yesterday and I couldn't tell a difference.  I am officially converted to Jennie-O products.  My favorite part of this sandwich is the sprouts.  They made the sandwich taste fresh and different than your typical turkey sandwich.  I will be having this sandwich for lunch again today. My mouth is already watering! 

Wheat bread slices
Smoked Turkey sliced (from the deli)
Jennie-O bacon slices, cooked until crispy
Avocado, sliced
Sprouts
Mayo
Cream Cheese

Toast the bread and then immediately spread a small amount of mayo on each side.  Then spread cream cheese on one side.  Add sprouts on top of cream cheese.  then add avocado, bacon and turkey.  Cut in half and serve!