Arizona Chili-Cheese Rolls

Believe it or not, but my husband doesn't care for sweets...
 What's wrong with him?

 He would rather have an extra helping of mashed potatoes and gravy, over pie and ice cream. I have been pondering on a special treat to make him.  I was Really, Really surprised how yummy my creation turned out. So I wanted to share it with everyone.
 This recipe you will not want to pass up!!

First, start out with Briana's Good Ol' White Bread Recipe.  

While the dough in kneading, saute' 1/2 finely chopped onion in 1 TBS of butter until it turns clear. Once the dough is done mixing, divide it in half and roll it out just like you would when you make cinnamon rolls. About 24" x 12" x 1/2" thick. Spread 1 small can of chopped green chilies, 3/4 c. shredded cheddar or colby-jack cheese, 1/4 c. bacon crumbles, and the saute' onions evenly around the rolled dough. 

Now gently roll it up, slice the rolls about every 3 inches, and place in a lightly greased 9 x 13 pan. 

Bake in a pre-heated oven at 350 degrees for 20-25 min. 

With the other half of the dough you can either make a loaf of bread, or roll into balls and make dinner rolls, or make a batch of cinnamon rolls. 

Pineapple Chicken

I made this for dinner yesterday and my family loved it!  It was so simple and such an easy crockpot meal.  In fact, my older boys went into the kitchen and finished up the rest of the leftovers before bed!  That's a good sign, isn't it?

  Pineapple Chicken     Ingredients 3 to 4 pounds of chicken 1 bottle of Catalina dressing 1 cup apricot preserves 1 package of Lipton onion soup mix 1 can Pineapples 1 can Water chestnuts   Combine the chicken, dressing, preserves and soup mix into the crockpot.  Cook on high for about 3 to 4 hours or on low for about 6 to 8 hours.  About 30 minutes before serving, chop up the pineapples and water chestnuts and add to the chicken.  Save the juice from the pineapples just in case you need to add it to the mixture.  I ended up adding about half of the juice.   Serve with rice and top with green onions if desired.   Enjoy!        

Stromboli

Here is a recipe that is so yummy, and it uses our versatile Pizza Dough Recipe.

 You are going to prepare the pizza dough as directed HERE. Make sure you roll it out flat and even on a greased pan. I used my favorite stone ware pan from Pampered Chef.

Then you are going to smother the dough with Marinara Sauce, Cheese, Pepperonis, and any other pizza toppings you like. The possibilities are endless. 

Once you top it you need to roll it up the best you can and as tight as you can with out ripping the dough. 

Then you get an egg white and whip it fluffy and smother the dough on the top. This will get a nice crispy and shiny top.

Optional: Sprinkle Garlic Salt, Italian Seasoning, Parmesan Cheese, or Mozzarella Cheese right on the top too. 

Bake at 475* for 10-15 min. It bakes hot and fast. 

You will have a roll like the picture below. Let cool slightly before you cut it up and enjoy!

Have you used our Pizza Dough recipe? Let us know what you have created! Here is some things that we have done with it.   Pizza Monkey Bread

Portabella Pizzas

My husband is on a really strict diet, so I have been trying to find ways to keep things fun and interesting.  This week I made some Portabella Mushroom Pizzas that he absolutely LOVED!  Here is the recipe...

Portabella Pizzas

Ingredients: 
Large Portabella Mushrooms (each mushroom is a serving- so if you have 4 people, you need 4 mushrooms)
Mozzarella Cheese
Pizza Sauce or Canned Tomatoes

Toppings of your choice-  (we used cooked turkey bacon, pineapple, olives, ect)

Directions: 
Heat oven to 400 degrees.  Remove mushroom stems and set aside. Place mushrooms on a baking sheet (I lined it with tin foil and sprayed with cooking spray- less of a mess.) Bake mushrooms for 8 minutes.  While mushrooms are baking- get toppings ready. Remove mushrooms from oven and blot the excess liquid from mushroom caps.  Add sauce, cheese and toppings to your mushrooms and bake for an additional 10 minutes.
 

 I also used the left over toppings for a salad that was really yummy!

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Enchiladas made with What?

We love enchiladas at my house.  They are easy to make because I just throw in whatever I have on hand, and it always tastes yummy!

Last night I made some enchiladas.  

The secret ingredient...old tortilla chips!  Do you ever throw away those chips at the bottom of the bag that are to tiny to eat, or maybe they are a little stale?  Well, don't do it!  They make the best enchiladas!

Here is what I do, but I never make them the same, so take it for what it's worth.

I made my own enchilada sauce.  Nothing fancy, just tomato sauce with garlic salt and chili powder.

Spread out the sauce on the bottom of your dish.  Dump it the tortilla chips.

Add cooked hamburger, cheese, beans, canned green chilies, whatever you have.  

Layer what you have and add more enchilada sauce, topping it off with some cheese.

Enjoy!

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