1 can (8 oz) refrigerated crescent dinner rolls
24 slices pepperoni (about 5 oz)
½ c shredded mozzarella cheese
1 c tomato pasta sauce or pizza sauce
1. Heat the oven to 375 degrees.
2. Separate the dough into 8 triangles, stretching each triangle slightly.
3. Put 3 pepperoni slices lengthwise down the center of each triangle, overlapping slightly. Put about 1 tablespoon of cheese on the top of each triangle.
4. Roll up each of the triangles, starting with the shortest side and rolling to the opposite point. Put the rolls point side down, on an ungreased cookie sheet.
5. Bake the rolls at 375 for 10 to 14 minutes or until golden brown.
6. Meanwhile, pour the tomato pasta sauce into a small saucepan (1 quart). Heat over medium-low heat until warmed through, stirring occasionally.
7. Serve the crescents with the pasta sauce for dipping.
Sunday, January 10, 2010
Pork Chop Dinner with Bacon and Cider Gravy
4 oz uncooked extra-wide egg noodles (2 ½ c)
2 c frozen cut green beans
3 slices bacon, cut into small pieces
4 boneless pork loin chops (4 oz each)
¼ c chopped onion
1 c apple cider or juice
1 t honey mustard
¼ t salt
¼ t dried thyme leaves
1/8 t pepper
1 T water
1 T cornstarch
1. Cook noodles to desired doneness as directed on pkg, adding green beans during last 4 minutes of cooking time. Drain; cover to keep warm.
2. Meanwhile, in large skillet, cook bacon over medium heat until brown and crisp. With slotted spoon removed bacon from skillet; drain on paper towels. Drain and discard all drippings from skillet.
3. Place pork chops in skillet near center. Sprinkle onion around pork chops. Cook 3 to 5 minutes or until pork chops are golden brown, turning once. In small bowl, combine cider, mustard, salt, thyme and pepper; mix well. Pour over chops. Reduce heat to low; cover and cook 10 to 15 minutes or until pork is no longer pink in center.
4. Arrange noodles and green beans on serving platter. Place pork chops on top of noodle mixture; cover to keep warm.
5. In small bowl, combine water and cornstarch; blend until smooth. Add to juices in skillet; mix well. Cook and stir over medium-low heat until bubbly and thickened; boil 1 minute. (If desired, gravy can be strained).
6. To serve, pour gravy over pork chops and noodles. Sprinkle with bacon.
2 c frozen cut green beans
3 slices bacon, cut into small pieces
4 boneless pork loin chops (4 oz each)
¼ c chopped onion
1 c apple cider or juice
1 t honey mustard
¼ t salt
¼ t dried thyme leaves
1/8 t pepper
1 T water
1 T cornstarch
1. Cook noodles to desired doneness as directed on pkg, adding green beans during last 4 minutes of cooking time. Drain; cover to keep warm.
2. Meanwhile, in large skillet, cook bacon over medium heat until brown and crisp. With slotted spoon removed bacon from skillet; drain on paper towels. Drain and discard all drippings from skillet.
3. Place pork chops in skillet near center. Sprinkle onion around pork chops. Cook 3 to 5 minutes or until pork chops are golden brown, turning once. In small bowl, combine cider, mustard, salt, thyme and pepper; mix well. Pour over chops. Reduce heat to low; cover and cook 10 to 15 minutes or until pork is no longer pink in center.
4. Arrange noodles and green beans on serving platter. Place pork chops on top of noodle mixture; cover to keep warm.
5. In small bowl, combine water and cornstarch; blend until smooth. Add to juices in skillet; mix well. Cook and stir over medium-low heat until bubbly and thickened; boil 1 minute. (If desired, gravy can be strained).
6. To serve, pour gravy over pork chops and noodles. Sprinkle with bacon.
Autumn Pork Roast Dinner
1 rolled boneless pork loin roast (1 ¾ to 2 lb)
¼ t salt
1/8 t pepper
3 large dark-orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separate into rings
¾ t dried thyme leaves
1 quart apple juice (4 c)
1. Sprinkle pork roast with salt and pepper; place in slow cooker. Place sliced sweet potatoes around and on top of pork. Top with onion. Sprinkle with thyme. Pour apple juice over onion.
2. Cover; cook on low for at least 8 hours.
¼ t salt
1/8 t pepper
3 large dark-orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separate into rings
¾ t dried thyme leaves
1 quart apple juice (4 c)
1. Sprinkle pork roast with salt and pepper; place in slow cooker. Place sliced sweet potatoes around and on top of pork. Top with onion. Sprinkle with thyme. Pour apple juice over onion.
2. Cover; cook on low for at least 8 hours.
One-Pot Turkey Dinner
3 medium dark-orange sweet potatoes, peeled, cut into 2 inch pieces
3 bone-in turkey thighs (about 2 ¼ lb) skin removed
1 jar (12 oz) turkey gravy
2 T all-purpose flour
1 t dried parsley flakes
½ t dried rosemary leaves crushed
1/8 t pepper
1 pkg (10 oz) frozen cut green beans
1. Place sweet potatoes in slow cooker. Top with turkey thighs. In small bowl, combine all remaining ingredients except beans; mix until smooth. Pour over turkey.
2. Cover; cook on High for 1 hour. Reduce heat to Low; cook 5 hours.
3. One to 2 hours before serving; stir beans into turkey mixture. Cover; cook on Low for additional 1 to 2 hours.
4. With slotted spoon, removed turkey and vegetables from slow cooker; place on serving platter. Remove turkey meat from bones and cut into pieces; discard bones. Stir sauce. Serve turkey and vegetables with sauce.
3 bone-in turkey thighs (about 2 ¼ lb) skin removed
1 jar (12 oz) turkey gravy
2 T all-purpose flour
1 t dried parsley flakes
½ t dried rosemary leaves crushed
1/8 t pepper
1 pkg (10 oz) frozen cut green beans
1. Place sweet potatoes in slow cooker. Top with turkey thighs. In small bowl, combine all remaining ingredients except beans; mix until smooth. Pour over turkey.
2. Cover; cook on High for 1 hour. Reduce heat to Low; cook 5 hours.
3. One to 2 hours before serving; stir beans into turkey mixture. Cover; cook on Low for additional 1 to 2 hours.
4. With slotted spoon, removed turkey and vegetables from slow cooker; place on serving platter. Remove turkey meat from bones and cut into pieces; discard bones. Stir sauce. Serve turkey and vegetables with sauce.
Summer Pork Kabobs
4 boneless pork loin chops, 3/4inch thick (1 lb)
½ t seasoned salt or dried pork seasoning
2 small zucchini, cut into 12 (1-inch) pieces
8 medium mushrooms
1 medium red bell pepper, cut into 12 pieces
½ c apricot preserves
1 T cider vinegar
1. Heat gas or charcoal grill. Sprinkle pork chops with seasoned salt; cut each hop into 4 pieces. Alternately thread pieces equally onto each of the 4 (12 to 14 inch) metal skewers. In small bowl, mix preserves and vinegar.
2. When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals. Brush kabobs with preserves mixture; cover grill. Cook 5 to 7 minutes. Turn kabobs; brush with preserves mixture. Cook covered 5 to 7 minutes longer or until pork is no longer pink in center.
½ t seasoned salt or dried pork seasoning
2 small zucchini, cut into 12 (1-inch) pieces
8 medium mushrooms
1 medium red bell pepper, cut into 12 pieces
½ c apricot preserves
1 T cider vinegar
1. Heat gas or charcoal grill. Sprinkle pork chops with seasoned salt; cut each hop into 4 pieces. Alternately thread pieces equally onto each of the 4 (12 to 14 inch) metal skewers. In small bowl, mix preserves and vinegar.
2. When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals. Brush kabobs with preserves mixture; cover grill. Cook 5 to 7 minutes. Turn kabobs; brush with preserves mixture. Cook covered 5 to 7 minutes longer or until pork is no longer pink in center.
Early-Morning Granola
Store in an airtight container in a cool, dry place for up to a month.
3 c uncooked regular oats
1 c wheat germ
½ c chopped pecans
½ c sliced almonds
1/3 c sunflower seeds
½ t ground cinnamon
¼ c honey
¼ c maple syrup
2 T brown sugar
2 T vegetable oil
1 c raisins
½ c chopped dried apricots
½ c chopped dried apples
Yogurt (optional)
1. Combine first 6 ingredients in a large bowl; stirring well.
2. Cook honey and next 3 ingredients in a large saucepan over low heat, stirring until sugar dissolves. Stir in oat mixture.
3. Spread mixture in a light greased aluminum foil-lined 15x10 inch jelly-roll pan.
4. Bake at 350 degrees for 25 minutes or until golden, stirring every 5 minutes. Invert onto wax paper; let cool 30 minutes. Stir in dried fruits. Serve with yogurt, if desired. Makes 6 cups.
3 c uncooked regular oats
1 c wheat germ
½ c chopped pecans
½ c sliced almonds
1/3 c sunflower seeds
½ t ground cinnamon
¼ c honey
¼ c maple syrup
2 T brown sugar
2 T vegetable oil
1 c raisins
½ c chopped dried apricots
½ c chopped dried apples
Yogurt (optional)
1. Combine first 6 ingredients in a large bowl; stirring well.
2. Cook honey and next 3 ingredients in a large saucepan over low heat, stirring until sugar dissolves. Stir in oat mixture.
3. Spread mixture in a light greased aluminum foil-lined 15x10 inch jelly-roll pan.
4. Bake at 350 degrees for 25 minutes or until golden, stirring every 5 minutes. Invert onto wax paper; let cool 30 minutes. Stir in dried fruits. Serve with yogurt, if desired. Makes 6 cups.
Herb-Topped Pasta Bake
For a delicious and healthful alternate topping, process 3 whole wheat bead slices in a food processor until slices are finely ground. Toss together breadcrumbs and 1 T butter, melted. Sprinkle breadcrumb mixture over prepared macaroni before baking.
12 oz package of VELVEETA Shells and Cheese Dinner
½ c half-and half
1 cup shredded Cheddar cheese, divided
¼ t onion powder
4 white bead slices
¼ c grated Parmesan cheese
¼ c butter, melted
1 T dried parsley
1. Cook shells and cheese dinner according to basic package directions.
2. Stir half-and-half, ½ c shredded cheese, and onion powder into shell macaroni mixture. Pour pasta mixture into an 8 inch square baking dish.
3. Removed crusts from bread with a serrated knife. Process bread slices in a food processor or blender until finely ground. Toss together breadcrumbs, Parmesan cheese, melted butter, and parsley.
4. Sprinkle shell macaroni with remaining ½ cup cheese and breadcrumb mixture.
5. Bake at 400 degrees for 15 minutes or until pasta mixture is thoroughly heated. Let stand 5 minutes before serving.
Makes 6 servings.
12 oz package of VELVEETA Shells and Cheese Dinner
½ c half-and half
1 cup shredded Cheddar cheese, divided
¼ t onion powder
4 white bead slices
¼ c grated Parmesan cheese
¼ c butter, melted
1 T dried parsley
1. Cook shells and cheese dinner according to basic package directions.
2. Stir half-and-half, ½ c shredded cheese, and onion powder into shell macaroni mixture. Pour pasta mixture into an 8 inch square baking dish.
3. Removed crusts from bread with a serrated knife. Process bread slices in a food processor or blender until finely ground. Toss together breadcrumbs, Parmesan cheese, melted butter, and parsley.
4. Sprinkle shell macaroni with remaining ½ cup cheese and breadcrumb mixture.
5. Bake at 400 degrees for 15 minutes or until pasta mixture is thoroughly heated. Let stand 5 minutes before serving.
Makes 6 servings.
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