Pepperoni Rolls (from scratch)

Someone has come to my aid by submitting recipes! YAY!

If this recipe is as good as her other recipes, I can guarantee it's a winner.  And from what I've heard, it is!  Thanks, C!

Pepperoni Rolls

Dough:

2 pkg active dry yeast
1/2 c warm water

2 c milk, scalded *
1/2 c sugar
1/2 c shortening
2 tsp salt
7 c sifted flour
2 eggs

* 185 degrees = 3 minutes in microwave (2 minutes, stir, 1 minute, stir)

Soften yeast in warm water (110 degrees).  Combine milk, sugar, shortening, and salt; cool to lukewarm.  Add 1 1/2 c flour; beat well.  Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.  (Dough is stiffer than regular bread dough.)  Place in a greased bowl, turning once to grease surface.  Cover and let rise till double (1 1/2 to 2 hours).

Insides:

1 pound thinly sliced sandwich size pepperoni
1 1/2 pounds grated Mozzarella cheese

Punch down and take by 1/3 cupfuls and roll to a 5"x7" rectangle on a lightly floured surface.  Arrange 6 slices of pepperoni in the center leaving a 1/4" - 1/2" margin the whole way around.  Top with 1/3 cup of grated mozzarella cheese.  Roll up from 5" side pinching and sealing edges.

Cover and let rise till double (about 45 minutes).  Bake at 350 to 375 degrees approximately 20 minutes or until golden brown. (Used reduced temperature for glass pans.)

Dough can be made the night before.  Let it rise in the refrigerator overnight.

Photos take from bing.com.

Cheddar Bacon Ranch Pulls

My apologies for the lack of recipe posts these last couple weeks, but truthfully . . . I'm struggling to get food on my own table these days!  You'll just have to continue to be patient.

Lest the photo below makes you think "heart attack waiting to happen", think again!  I'm pretty much an anti-Paula Deen type person when it comes to butter and fat.  However, this is so worth the calories and the flavors are unbelievable!  Don't think it gets much better than cheese, bacon and ranch!  We made this twice last week for lunch with a fruit or veg.  (That might give you some insite to how sad our menu has been lately.  Rationalization: includes dairy, protein, easy to put together, yummy goodness -- ok it will work.)  This would also make a great appetizer also!  Can't wait until football season!

Cheddar Bacon Ranch Pulls

1 unsliced loaf of (round is preferable) sourdough bread

8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 tbsp ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Notes:  We made ours on a French bread loaf because that's what we had on hand ($.96 - marked down at Walmart).  I reduced the amount of bacon bits and butter.  I would suggest cutting the butter in half and using the same amount of Ranch dressing mix.  We used sliced munster cheese the first time and monterrey jack/colby shredded cheese the second time.  The cheese covers more bread if you use shredded.  I also sprinkled a little more cheese on top once we opened the foil and let it melt a little more.  I found it easiest to cut the bread in strips along where we had scored it (just in one direction like you would regularly slice bread).  Then we pulled it apart more on our individual plates.
I snagged this recipe off Pinterest from Plain Chicken.  Check out her site for more "pull" and other great recipes!

Mini Muffin Corn Dogs

Finding lunch ideas is always difficult.  At least I think so.  Came across this recipe, shortened it up a little, and we are enjoying a new lunch idea!  Can be used as an appetizer as well.

Mini Muffin Corn Dogs

8-10 hot dogs of your choice
1 box of Jiffy Corn muffin mix
Ingredients on box mix


1. Preheat oven to 375 degrees.

2. Mix cornbread muffins according to package directions.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Makes 48 muffins.

Original recipe and photo from here.

Pepperoni Rolls

Before you start to think this is just another pepperoni roll recipe, think again!  When I told my daughter I was making pepperoni rolls for lunch, she was disappointed to say the least.  However, by the time she ate numerous rolls, she was begging me to make more tomorrow.

Because I'm short on time, I'll just post a link to these yummy pepperoni rolls.  I found this link on Pinterest.

Note:  Commenters suggest not placing the rolls this close together as there is the possibility of the biscuits being doughy where they touch.

Black Bean & Veggie Salsa

Had this at the hubby's family Christmas.  It was so light and refreshing.  I've already made it twice since -- once as an appetizer, once as a side dish!  I love having leftovers to snack on during the day too.  Think original recipe called for black-eyed peas, so adapt it however you like.

Black Bean & Veggie Salsa

Black olives
Red onion
Green, yellow and red peppers
Black bean (drained and rinsed)
Italian dressing

Dice up olives, onions and peppers and place in a large bowl.  Add drained beans.  Pour Italian dressing on top and mix together.  Marinate for several hours or overnight.  Drain and serve with tortilla chips.

To help give you portion estimates, I used a half can of olives, small red onion (because we aren't big on either), a whole pepper of each (literally the whole thing except the stem/seeds), a whole can of beans and about 1/2 cup of dressing.  I just keep pouring it on until it's covered nicely.  The veggies will add liquid once it marinates for a while, so that's why you drain the salsa.  I just drain it with a colander over the sink and pour it back in the same bowl to serve.  Marinating overnight is best or all day if you plan to serve it in the evening.

Bought everything at Aldi, so the cost isn't too bad for the amount it makes.  We use the light dressing, so other than salt (from olives and chips) it's fairly good for you!  Enjoy!

Cheesy Bacon Potato Rounds

So I've found Pinterest.  Those of you that know what that is . . . nuff said.  For those of you that don't, check it out online.

I found this recipe a couple days ago and decided to pair it up with BBQ Ribs and Herbed Corn with Mini Cinnamon Rolls for dessert.  Kinda wished I would have made a salad for some light freshness, but this was BY FAR one of the best meals I've eaten in a while -- partially because of the ribs which I will share as well. Later.

I will put my notes in italics next to the original recipe since I took a few short cuts.

Cheesy Bacon Potato Rounds

4 baking potatoes, cut into 1/2 inch slices (cut slightly thinner -- heavy 1/4")
1/4 cup melted butter (spray butter)
8 slices bacon - cooked and crumbled (bacon bits)
8 ounces shredded Cheddar cheese (colby jack)
1/2 cup chopped green onions (optional - only hubby does onions)

Preheat oven to 400 degrees.

Brush both side of potato slices with butter. Place them on an ungreased cookie sheet. (season with salt and pepper)

Bake for 30 to 40 minutes or until lightly browned on both sides, turning once. (baked 20-25 minutes on stoneware, no turning, fork tender)

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

Photo from Pinterest

World's Yummiest Cheeseball

This recipe comes from a lady in the church I grew up in.  Times have changed and the same cheeses aren't always available, so it's more like a cheese spread when you use alternatives.  Regardless, it is highly requested and a must-have at Christmas in our family.  The Roko Blue cheese is definitely seasonal.  So if you want to try this before next Christmas, you might want to look for it in stores quickly.

{I don't have a picture of the Cheese Ball since it gets eaten so fast!  Hoping to make another one before the season ends.  Maybe I'll remember to take a picture.}

Cheese Ball

1 - 8 oz cream cheese *
1 small jar Kraft Roko Blue cheese spread
1 small jar Kraft Old English Sharp Cheddar
1 cube beef bullion
1/2 tsp Garlic Powder
chopped nuts

* Set out cheese for a couple hours to soften

Dissolve bullion in 1 tablespoon of hot water in a medum bowl.  Add garlic powder.  Mix in cheeses.  Shape into a ball and refrigerate until hardened.  Roll in nuts.  (Alternately, scoop into a serving bowl and sprinkle with nuts.)  Serve room temperature with crackers. 

We like to serve it with Aldi brand "Ritz" and "Club" crackers.  I will sometimes use a cheddar cheese (comes in mild and sharp) that starts with a K.  It comes in a plastic cup with a blue lid.  Will try to remember to write the name down.  I have never tried to make the cheese ball with an alternative blue cheese because it's a spread and I haven't found any other spreads.

Caramel Pecan Cheese Dip

At the November meeting, one of our ladies brought this delightful dip!  I asked her to share the recipe with me.  After I saw this picture, I was SO glad I tasted it before I came across the recipe.  I most likely wouldn't have been impressed enough to make it.  But Let. Me. Tell. You.  It was awesome!  The flavors blend well and the bits of fresh apple are unbelieveably good!

Thanks for the great recipe (and devotional)!

Caramel Pecan Cheese Dip

1 package (8 oz.) cream cheese, softened*
1/4 cup caramel ice cream topping
1/2 cup chopped pecans, toasted**, divided
1 cup chopped apple
1 cup frozen non-dairy whipped topping, thawed
Keebler® Wheatables® Original Golden Wheat crackers

1. In medium bowl stir together cream cheese and ice cream topping. Stir in pecans. Fold in apple and whipped topping.

2. Garnish as desired. Serve with crackers.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Cranberry Delight Spread

With the holidays approaching, I thought I'd share a couple recipes that you may use during the holidays.  

Our previous pastor's wife, Maggie, shared this recipe with me.

Cranberry Delight Spread

1 package (8 oz.) cream cheese, softened*
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon sugar
2 teaspoons grated orange peel
1/8 teaspoon cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans
Keebler® Town House® Original crackers

1. In small mixing bowl beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed of electric mixer until fluffy. 2. Stir in cranberries and pecans. Refrigerate at least 1 hour. Garnish as desired. Serve with crackers.

YIELD: 12 servings

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Black Bean Salsa

We always seem to be making food to eat while watching the Steelers games.  I get tired of the same ole, so I'm going to start making new recipes.  This week I made Black Bean Salsa.  As usual, I'm going to make some changes.  I will drain at least one of the cans of tomatoes if not both to make the salsa less runny.  (I also chopped them up a little as we don't like big chunks of tomato.)  I did not add jalapenos, but probably would add a little (we're "mild" people around here but a little kick would be good).  This time I used a can of diced tomato with green peppers.  Think 8 oz of Italian dressing is a bit much also.  Love the sweetness that the shoepeg corn gives!

Black Bean Salsa

1 can Bush's Seasoned Recipe Black Beans, drained but not rinsed
1 can white shoepeg corn, drained
1 can diced tomatoes with basil, garlic, oregano flavoring
1 can diced tomatoes
8 oz Italian dressing
Chopped onion to taste
Chopped jalapeno to taste
Tortilla chips

Mix all ingredients together and marinate in refrigerator for at least 1 1/2 hours.  Serve with tortilla chips.

Would guess this recipe makes about 5 cups.

Cocktail Meatball Sauce

This is a family-favorite around our house. Chances are, if you go to SRBC, that you've had these. At lease once a month we have an "appetizer meal" which usually includes cocktail meatballs, wings, veggie or fruit tray and motzarella sticks. I love that this recipe feeds an army or a little army at least 3 times. ALDI meatballs taste good and are very inexpensive. Just noticed last week ALDI now carries cocktail sauce, so you could get all the ingredients there!

Cocktail Meatball Sauce

1 can jellied cranberry sauce
1 - 12 oz jar chili sauce
2 tbs brown sugar
1 tbs lemon juice

You can add a little garlic powder, horseradish or tabasco to taste. (For those of you that have eaten my version, I use about 1 tsp horseradish sauce.)

Stir over medium heat until cranberry sauce is melted. (I break mine up with a whisk in the can to help speed up the melting process.) Pour over meatballs and heat through.

This recipe cover 3-4 bags of meatballs or approximately 100! This can be used on cocktail weiners or keilbasa slices as well. The sauce freezes well, so you can use it for multiple occassions. The photo shows the meatballs in a crockpot. I have thrown the meatballs in frozen and cooked for a couple hours or if I'm in a hurry have baked them in the oven and thrown them in a crockpot to keep them warm while serving.

Fruit Salsa and Cinnamon Chips

We enjoyed this recipe at our last Titus Two meeting. There were some requests for it, so I will post it on the blog. It's light and refreshing, and it's something a little different. Summer is a great time to make this when you can grow your own fruit or find it on sale.

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Golden delicious apples, peeled, cored and diced
8 oz raspberries
1 lb strawberries
2 Tbs white sugar
1 Tbs brown sugar
3 Tbs fruit preserves, any flavor

8 (10 inch) flour tortillas
butter flavored cooking spray
1 cup cinnamon sugar

1. In a large bowl, thoroghly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F.

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in a preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximantely 15 minutes. Serve with chilled fruit mixture.

NOTE: I did not include rasperries for the meeting, and I used strawberry preserves. Next time I will try adding blueberries! I did cut back on the amount of cinnamon and sugar suggested. The recommended 10 tortillas was also too many -- there were actually leftovers when 8 were used. Also, don't immediately put them in a resealable bag after the 15 minutes of cooling. There is still enough heat to make them soft again . . . ahem.

This recipe can be found on Allrecipes.com. Click here for a direct link. Photo taken from Allrecipes.com.

Rueben Dip

This in another recipe I acquired from my mother-in-law. I've heard people request a copy many times. If you love Rueben sandwiches, you'll love this recipe.

Reuben Dip

8 oz. Shredded Swiss Cheese

8 oz. Sauerkraut

8 oz. Sour Cream

8 oz. Corned Beef

1 loaf cocktail rye bread

Chop up corned beef and sauerkraut into bite-size pieces. Mix all ingredients in an 7" x 11" baking pan (or medium-size casserole dish). Bake at 350 degrees for 25-30 until cheese is melted and bubbly. Serve warm with cocktail rye bread.

Makes enough for one loaf of bread (45 slices).