Quick & Easy Oven Fries

3 Large Red Potatoes

1/4 Tsp. Pepper

1/2 C. Italian Salad Dressing

1/2 C. Grated Parmesan Cheese

Preheat broiler. Cut unpeeled potatoes into wedges. Arrannge in a microwave safe baking dish. Microwave on High until tender, about 10 minutes. Cool Slightly. Sprinkle with pepper. Line a baking sheet with foil, coat with cooking spray. Place the wedges on prepared baking sheet. Brush with half of the salad dressing and sprinkle with half of the cheese. Broil for about 2 minutes until golden brown. Turn potatoes over brush with the other half of the dressing and sprinkle the other half of the cheese. Broil 2 minutes more.

Vanilla Popcorn

3 quarts popped popcorn

1 cup sugar

1/2 cup butter

1/4 cup light corn syrup

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container. Yield: 3 quarts.

Stuffed Mushrooms

1 pkg. Cream Cheese, softened

1 pkg. Ground Sausage

Parsley

Mushrooms

Cook sausage and drain drippings. Add to cream cheese. Fold in parsley. Clean mushrooms and remove stems. Stems can be chopped up and added to cheese mixture or discarded, it is up to you. Stuff the mushrooms with the mixture. Bake at 350* for 10-15 minutes.

Dutch Honey Syrup

1 C. Sugar
1 C. Heavy Whipping Cream
1 C. Corn Syrup
1 tsp. Vanilla

In a saucepan, combine sugar, corn syrup and cream. Bring to boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in Vanilla. Serve warm.

Bread Bowls

1/2 C. Warm Water (Not too hot, it will kill the yeast.)
1 C. Warm Milk (Not too hot, it will kill the yeast.)
2 Tbsp. Butter
1 1/2 tsp. Salt
4 C. Flour
2 Tbsp. Sugar
2 Pkg. Yeast

Mix in Bread Machine as directed by manufacturer. (Do NOT bake in machine.) When dough is done, take the dough out of machine and shape into 6 balls. Place on greased baking sheet. Let rise 20 minutes. Bake at 375* for 20-25 minutes.

Sausage Breakfast Loaf

1 lb. Ground Sausage

1 1/2 C. Shredded Cheese (I use Colby Jack)

2 Eggs

1 1/2 tsp. parsley

1/2 tsp. Onion Salt

1/2 tsp. Garlic Salt

1 Tube (10 oz.) refrigerated Pizza Dough

I a large skillet, saute sausage, drain. Combine sausage, cheese, egg, parsley, and salts. Mix well. Unroll Pizza Dough. Roll into a 12x8 rectangle. Spread sausage mixture down the center of dough. Bring dough over filling, pinch seams to seal. Place seam side down on a greased baking sheet. Tuck ends under. Bake at 350* for 25-30 minutes or until golden brown. Let stand 5 minutes before slicing.

German Pancakes

1/2 C. Butter

1 C. Flour

1 C. Milk

1/4 tsp. Salt

6 Eggs

Put butter in 9x13 baking dish. Place in oven, turn oven to 425* The butter will melt while the oven preheats. Beat the remaining ingredients together until smooth. Pour batter over melted butter and return to oven. Bake for 20 minutes. Serve warm with syrup; Sausage, Eggs and Cheese, Fruit Salad or Pudding.

Buttermilk Syrup

1 C. Butter
2 C. Sugar
1 C. Buttermilk
1/2 tsp. Vanilla
1 tsp. Baking Soda

Bring Butter, Sugar and buttermilk to a boil, stirring constantly. Turn the heat down and add the vanilla and baking soda. Stir well. It will fizz a lot keep stirring while serving, serve warm.

Brownie Pudding Cake

1 C. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/4 C. plus 2 Tbsp. Cocoa devided

3/4 C. Sugar

1/2 C. Milk

1 tsp. Vanilla

2 Tbsp. Shortening, Melted

1 C. Chopped Nuts (of your choice)

3/4 C. Brown Sugar

1 3/4 C. Hot Water

Combine flour, baking powder, salt, sugar and 2 Tbsp cocoa. Add milk, vanilla and shortening. Mix until smooth. Fold in nuts. Pour into prepared baking pan. Mix brown sugar and 1/4 C. cocoa. Sprinkle over batter. Pour hot water over entire mixture. Bake at 350* for 40 minutes. Serve warm with whipped topping or Ice Cream.

Strawberry Soda Pop Cake

1 Box White Cake Mix + Indgredients to make cake

6 oz. Strawberry Jello Mix

1 1/2 C. Hot Water

1 Can Strawberry Pop

6 oz. Vanilla Pudding Mix

1 1/2 C. Milk

1 Tub Cool Whip

Red Food Coloring

Prepare cake mix according to box directions. While cake is baking dissolve jello in 1 1/2 cups hot water. Add pop. When the cake is done, make small holes with a meat fork all over the cake. Pour Jello/Pop mixture over cake while the cake is still hot. It will seem like too much, but use it all. Chill for 2 hours. Dissolve pudding in 1 1/2 cups milk, fold in cool whip. Add food coloring (if desired) and spread over cake. Chill at least one hour more.

Pita Pizzas

*Pita Wraps, as many as needed for your family

Pizza Sauce, your favorite kind

Mozzarella Cheese, Shredded

Pizza Toppings of your choice!

Heat oven to 400* Assemble pizzas to your liking. Bake for 5 minutes. Please note that the more toppings you add the more time it takes to bake. These are quick and the kids love them. I let my kids make thier own, that makes eating them that much better!

*Pita Wraps seem to work better then Pita Pockets.

Flavor Suggestions:

-BBQ Chicken Pizza: BBQ Sauce, Cheddar Cheese, Roasted Chicken and Onions!

-Taco Pizza: Refried Beans (as the sauce), Cooked Ground Beef, and Cheddar Cheese. Top with Lettuce, tomatoes, onions, sour cream and more cheese after baking. Dip in Salsa.

-Chicken & Ranch: Ranch Dressing, Roasted Chicken, Bacon and Cheddar Cheese. Could also be dressed with lettuce, tomatoes and onions after baking.

Go Wild and use what ever you want, that is the beauty of personal pizzas!

7-UP Cake

3/4 lb butter, softened

3 cups sugar

5 eggs

3 cups flour

2 tablespoons lemon extract

3/4 cup 7-Up soda

Lemon glaze:

2/3 cup powdered sugar

1 tablespoon lemon juice

Cream butter and sugar add eggs, 1 at a time, beating after each addition.

Add flour and lemon extract. Fold in 7-Up. Pour into well-greased 12-cup Bundt pan or tube pan. Bake at 325 degrees for 1 to 1 1/4 hours.

Make Lemon Glaze - mix powdered sugar and lemon juice together

When cake is cooled, dribble with Lemon Glaze.

Chocolate Nachos

6 flour tortillas (8 inches)

7 tablespoons butter, melted, divided

6 tablespoons sugar, divided

1/2 teaspoon ground cinnamon

1/2 cup heavy whipping cream

1/3 cup packed brown sugar

1 square (1 ounce) unsweetened chocolate, chopped

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.

Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.

Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers. Yield: 12 servings.

Garlic Chicken and Pasta

8 oz. Penne Pasta

4 Boneless Skinless Chicken Breast halves (seasoned to your liking)

1 tsp. Oil

16 oz. Ragu Roasted Garlic Parmesan Sauce

Cook Pasta according to package directions. In a large skillet, brown chicken in oil. Add Parmesan sauce; cover and simmer for 8-10 minutes until chicken juices run clear. Drain Pasta; top with Chicken and Sauce.

Burritos

1 lb. Ground Beef

16 oz. Refried Beans

1 envelope Taco Seasoning

6 warmed Soft Taco Shells

1 C. Shredded Cheese

4 tsp. Oil

In a large skillet, cook beef until no longer pink, drain. Add the refried beans and taco seasoning. Stir together. Spoon even amounts of beef mixture into tortillas and sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet, over medium high heat, brown burritos in oil.

Italian Sub

1 loaf unliced Itailian Bread

2-3 Tbsp. Olive Oil

2-4 Tbsp. Parmesan Cheese, Shredded

1 to 1 1/2 tsp. Dried Oregano

1 medium Tomato, thinly sliced

1/2 lb. Ham, thinly sliced

1/4 lb. Provolone Cheese, Sliced

1/2 lb. Hard Salami, thinly sliced

1/4 wb. Sandwich Sized Pepperoni slices

Cut loaf of bread in half, length wise. Brush oil over bread. Sprinkle with the parmesan cheese and the dried oregano. Layer the tomato, meat and cheese. Place the top back on the sandwich, slice and serve

French Onion Soup

3 Medium Onions, thinly sliced

1 Tbsp. Butter

1 1/2 tsp. Flour

28 oz. Beef Broth

4 Slices French Bread, toasted

1/2 C. Mozzarella Cheese, Shredded

Saute onions in a large saucepan over medium heat until tender. Sprinkle with flour. Cook for 2-3 minutes stirring contimually, until golden brown. Add Broth. Simmer for 20 minutes. Preheat broiler. Ladle the soup into ovenproof bowls. Top each with a slice of toast and sprinkle with mozzarella cheese. Broil until the cheese melts.

English Chips

1/3 C. Flour

1/4 tsp. Salt

1 1/2 tsp. Vinegar

1/4 tsp. Baking Soda

1/3 C. Water

4 "good sized" Poatoes Peeled and Cubed

Mix the first 5 ingredients together. Dip the potato cubes into the batter and deep fry at 350* until golden brown.

Tortelinni Carbonara

8 bacon strips, cooked and crumbled

1 cup heavy whipping cream

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

1 package (9 ounces) refrigerated cheese tortellini

In a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.

Meanwhile, prepare tortellini according to package directions; drain and transfer to a serving bowl. Drizzle cheese sauce over tortellini and toss to coat. Serve immediately. Yield: 4 servings

Cheese Stuffed Pork Roast

1 tablespoon all-purpose flour

1/4 teaspoon lemon-pepper seasoning

2 tablespoons butter, melted

2 tablespoons heavy whipping cream

1 cup (4 ounces) shredded Swiss cheese

1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed

6 ounces thinly sliced deli ham

1 teaspoon paprika

1/2 teaspoon each dried marjoram, oregano and basil

CREAM SAUCE:

1 small onion, finely chopped

1 tablespoon butter

1 tablespoon cornstarch

1 cup heavy whipping cream

1/4 cup chicken broth

1 teaspoon sour cream

Salt to taste

In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness.

Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks.

Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes.

Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce. Yield: 8-10 servings.