Pizza Rolls

My friend, Amy, mentioned a great recipe blog (Singing and Spinning in the Kitchen), on her own blog. I now have a link for it on this blog.
I thought I would look it up and give some of the recipes a try.
The first one I want to try are Pizza Rolls.

1 can Pillsbury pizza dough (I like the thick crust)
1 jar of your favorite spaghetti sauce
Mozzarella cheese
Pepperoni and any other pizza toppings you like

Unroll the pizza dough. Pour the sauce on the dough and spread to 3 of the 4 edges. You want to leave some dough clean so that it will seal nicely. Cover with cheese. Line the pepperoni so that the pizza is completely covered. Add any other toppings you might like. Roll the pizza dough like it is a cinnamon roll. Then use a serrated knife to slice it into pieces.
Place in a greased 9x13 pan.
Bake at 425 for 15-17 minutes.
***The first time I made these, I cut the dough in half. They were more work but were still really good. But, I like the bigger ones best.

Prepared by amy on Wednesday, November 05, 2008 0 Lip Smackers

Peppermint Pattie Brownies

I made these scrumptious brownies around Christmas time and received lots of compliments!

24 Small York Peppermint Patties
1 1/2 C. butter or margarine, melted
3 C. sugar
1 tsp. vanilla extract
5 eggs
2 C. all-purpose flour
1 C. cocoa powder
1 tsp. baking powder
1 tsp. salt

1.) Heat oven to 350 (325 if dark, non-stick or glass pan). Remove wrappers from patties. Grease a 9x13 baking pan.
2.) Stir together butter, sugar and vanilla in a large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 C. batter. Spread remaining batter in prepared pan.
3.) Arrange patties about 1/2 inch apart in a single layer over batter. Spread reserved batter over patties.
4.) Bake 50-55 minutes or until brownies begin to pull away from sides of pan. Cool completely, in pan, on wire rack; cut into squares.

Angel Shannon's Shrimp Fettucine

This is one of Derek's all-time favorites!

8 oz. spinach fettucine, cooked (we used regular fettucine)
1 1/4 C. fat-free, reduced-sodium chicken broth (or whatever kind you have/like)
4 tsp. flour
1/3 C. light cream cheese spread (or Neufchatel cheese)
1/4 C. shredded Parmesan cheese (I use grated Parmesan)
1/4 tsp. ground nutmeg
1 tsp. Italian seasoning
Salt and pepper to taste
1/2 lb. shelled and cooked shrimp (can buy in the frozen seafood section-just make sure the amount of shrimp you want to use is thawed by the time your sauce is done)
Fresh, chopped parsley - optional

Keep cooked pasta warm by covering. In a large frying pan combine broth and flour; stir in cream cheese, half of shredded Parmesan, nutmeg, Italian seasoning, salt and pepper. Bring to a simmer and cook for several minutes stirring constantly until thickened. Toss pasta into sauce. Add cooked shrimp. Serve sprinkled with chopped parsely and remaining Parmesan.

Brown Sugar Muffins

This is, by far, my family's favorite muffin recipe!

1 C. brown sugar
1/2 C. margarine
1 beaten egg
2 C. flour
1/2 tsp. salt
1 C. milk
1 tsp. baking soda
1 T. water

Cream sugar and margarine. Add and mix egg, flour, salt and milk. In a small bowl, combine baking soda and water then add to batter. Fill, greased or paper lined muffin cups, with the batter (try not fill more then 2/3 of the way). Bake at 375 for 15-20 minutes.

* Thanks go to McKenzie Borup for sharing this recipe with me and my sister many years ago!

Jill's Tomatillo Dressing

I love the tomatillo dressing at Bajio, Cafe Rio and Costa Vida. I always ask for it, on the side, when I order their salads.
I haven't had a chance to try this particular recipe yet though. If any of you try this please let me know what you think and how it compares!

6 tomatillos
1/2 - .87-oz. packet buttermilk ranch dressing
1 - 1.1-oz. packet Hidden Valley Fiesta Ranch Dip
1 C. chopped, fresh cilantro leaves
2 T. chopped garlic
1/2 C. lime juice
1 C. buttermilk
1 C. mayonnaise
1/2 C. milk

Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.
Makes 2 cups.

*52 Weeks of Proven Recipes For Picky Kids, Jill McKenzie

Guacamole

3 ripe avocados, peeled and mashed in a bowl
2 T. lime juice, fresh or bottled
1 tsp. seasoned salt
1 tsp. minced garlic
1 tsp. gound cumin
3 tsp. chopped, fresh cilantro leaves

Combine all ingredients in a small bowl. Chill until served. Makes 1 1/2 cups.

* 52 Weeks of Proven Recipes for Picky Kids, Jill McKenzie.

Pico de Gallo

You've got to love Pico! Pico de Gallo is so versatile and can top pretty much any mexican dish you would like to add a fresh topping to.

3 fresh tomatoes, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
1 4.5-ounce can mild green chilies
1 handful chopped, fresh cilantro leaves
2 tsp. seasoned salt
1 tsp. ground cumin
2 tsp. chopped garlic
1 tsp. dried basil
1 tsp. dried oregano
2 T. lime juice, fresh or bottled

Combine all ingredients in a small bowl. Chill until served.
Makes 1 1/2 cups.

*52 Weeks of Proven Recipes For Picky Kids, Jill McKenzie