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.

Slow-Cooked Mac & Cheese

Hope no one minds that this is a second Mac & Cheese recipe.  This recipe is equally as good (probably better), and it's made in the crockpot.  Who doesn't love that?!?  My mom needed a "comfort food" recipe, so I thought since I was sharing it with her, I'd share it with you.

Slow-Cooked Mac & Cheese

8 oz pkg elbow macaroni, cooked
2 eggs, beaten
12 oz can evaporated milk
1 1/2 c milk
3 c shredded sharp Cheddar cheese
1/2 c butter, melted
1 tsp salt
pepper and garlic powder to taste

Mix all ingredients together and pour into a lightly greased slow cooker.  Cover and cook on low setting for 3 to 4 hours.  Makes 6 to 8 servings.

Kavatini

UPDATE: I have a picture!! Albeit in a leftover container, but it is a picture none the less. ENJOY!

Well, I guess I'm going to have to lump it because I definitely don't like it. Life has been a little crazy, so I'm a little behind on posting. AND I don't have a picture for this post!! You will just have to trust me when I say this is a good recipe. Kavatini (pronounced ca-va-teeny) is similar to lasagna. To me, it's a little easier and a nice change up from the same ole.

Kavatini

1 - 16 oz box pasta trio
2 - 25 oz jar spaghetti sauce
1 - 16 oz container cottage cheese or ricotta
1 tbs dried oregano
1/4 cup parmesan cheese
1 egg
1 pkg sliced pepperoni
3 cups shredded mozzarella or Italian cheese blend

1. Cook pasta according to package directions. Mix container of cottage cheese, oregano, parmesan cheese and egg in a large bowl.

2. In a 9"x13" pan, spread 1 1/2 cups of sauce. Layer 1/2 of the pasta, sauce, pepperoni, cottage cheese mixture and 1 c. shredded cheese. Repeat layers. Top with last cup of shredded cheese and some additional parmesan cheese.

3. Bake in a preheated 350 degree oven for 45 minutes until bubbly. Let sit 10 minutes before serving.

Note: If you cannot find a pasta trio, use a combination of pasta such as ziti, rotelle and seashells.

Fun Meal

During the summers growing up, my mom would make the "fun meal". She would give us cubes or slices of cheese, pepperoni, a variety of fruits and vegatables and things like toothpicks or pretzel sticks. We could make 'creations' with our food. Things like boats out of cantelope slices, caterpillers out of banana and pretzel sticks . . .

Who knows how creative your child will be!

Instead of building things with food, you can always offer food to your children in creative ways that will make them want to eat it.

Bologne & Cheese

Use cookie cutters to make fun-shaped sandwiches.

Chili-man

(maybe they'd even eat green beans if they were part of chili-man -- even my girls like to eat the head, arms and legs off of something)

Squid-dogs

This is absolutely BAZZAR, but I thought it might be cool for boys -- insert dry spaghetti noodles into hotdog pieces and boil according to direction.

Use english muffins to make mini pizza. Add toppings to make faces. Kids like personalizing their own pizza.

Apple slices with peanut butter and mini marshmallows

(This one cracked me up -- wouldn't it be hillarous for an 'Over the Hill' bday party?!?)

Link to directions for Rainbow Toast: http://jujubeepreschool.blogspot.com/2010/03/rain-and-rainbows.html

Even salad can be fun!

Pictures taken off internet. I apologize for the spacing issues. Blogspot has a lot of problems with that and I didn't have time to "play around" with it today.

Baked Macaroni & Cheese

Homemade Macaroni & Cheese has always been a favorite of mine. I'm still tweaking this recipe, but this is a good start. You can see in the final product picture that it isn't the creamy cheese sauce type. Depending on what kinds of cheese I have in the frig when I make this, I'll change it up a little. You could use just cheddar cheese, but I like a combination of flavors.

Sometimes I'll pair this with grilled keilbasa or baked chicken. Sometimes we will make it the main dish for lunch with a side of fruit, vegetables or Jell-O salad.

Baked Macaroni & Cheese

3/4 lb elbow macaroni

1 1/2 cups shredded Cheddar cheese

1 1/2 cups shredded Monterrey Jack / Colby

4-6 slices Swiss cheese

2 Tbs butter

1/2 cup milk *

1/2 tsp garlic powder

Dash of salt and pepper

1/4 cup bread crumbs (optional)

1. Preheat oven to 350 degrees. Grease a 2-quart baking dish (or 7x11 casserole dish).

2. Cook pasta for 8 to 10 minutes or until al dente; drain.

3. Melt butter and heat milk in pan pasta was cooked in. Pour pasta back in to the pan. Add Cheddar and Monterrey Jack / Colby cheese. Stir until cheese melts. Add salt, pepper and garlic powder.

* add more milk to make creamier

4. Spoon half of mixture into prepared dish. Place Swiss cheese in a single layer. Add remainder of mixture. If desired, sprinkle bread crumbs on top.

5. Bake for 45-50 minutes or until lightly browned. Serve warm.

Serves: 6-8

This recipe can easily be adjusted for a 9x13 pan: 1 lb elbow macaroni, 2 cups each Cheddar and Monterry Jack / Colby, 6-8 sliced Swiss cheese, 3 Tbs butter, 3/4 cup milk, 1/2 tsp + garlic powder. Cooking time remains same. Serves: 8-10

PS: Forgot to mention . . . obviously you don't need to use sliced Swiss cheese . . . I just have a half a package left from making the "Creamy Swiss Chicken" I posted last month. You can find shredded Swiss cheese in the grocery store and add it in to melt with the other cheeses rather than layering.