One Pan Meatballs! - just eat it over the stove... no one likes doing more dishes than they have to right?

Bowl: Ground Meat, Eggs, Bread Crumbs, Worcestershire, Garlic, Basil, and Oregano.

Roll into a "ball" then stuff a cube of Mozzarella into the center of the balls. Throw in a skillet over med-high heat and cook the balls for a few minutes on each side. Then pour your Marinara sauce on top and simmer for 10 minutes.. then top with MORE Mozzarella.. then eat right out of the pan Enjoy!!

Pull Apart Pizza Bread

Ingredients

2 Cans of pizza dough or biscuits
2 cups mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning or parsley flakes
⅓ cup olive oil
1 - 8 oz package of pepperoni (we used the turkey)
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it's amazing)

Instructions

Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
Flip over on to a plate while it's still hot.
Serve with a side sauce and enjoy!

o Bake Coconut Pecan Praline Cookies
Ingredients

2 1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1 stick (1/2 cup) salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut
Instructions

In a medium sized bowl, combine coconut and pecans; set aside.
In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.
Notes

Makes about 20 large cookies.

***Biscuits & Gravy Casserole***

This makes for an awesome easy breakfast for the gang...

Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Ham and Cheese Sliders


You NEED the Sweet Rolls!
Details
Cooking Time: 25
Recipes Makes: 14
Calories: 252
Carbs: 24
Fat: 13
Protein: 9

Ingredients Related Tips
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Directions

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Sounds like a great breakfast to me.

PHILLY CHEESE STEAK DIP!

1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese

Instructions

Saute onion and green pepper in olive oil over medium heat. Set aside.
In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.
Serve with chips or toasted baguettes.

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

Bierocks (makes 16 huge-size or 32 regular-size)

Filling:
1 lb hamburger
1 or 2 onions, minced
2 tsp minced garlic
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
2 tsp pepper
1 tsp beef better than bouillon, optional
1 head cabbage, thinly sliced
shredded cheddar, optional

Dough:
4 1/3 c. flour
2 1/4 tsp bread machine yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 tsp salt
2 eggs

Note: I don't really measure (except for the dough - you've got to measure that), so I probably use more seasonings than listed. Just

taste the filling after it's cooked & decide for yourself.

In super large skillet or pot, sprinkle hamburger with seasonings, and mix them in. Add onion, garlic & beef better than bouillon and brown slowly over med-low heat until done. Mix in the shredded cabbage, cover and cook, stirring occasionally, until cabbage is translucent, stirring occasionally. Taste and adjust seasonings.

Meanwhile, heat milk, sugar, butter and salt in small saucepan just until warm (110 or so degrees). Put all dough ingredients into bread machine on dough cycle. (Alternately, knead dough by hand or with mixer and dough hook.) When kneading stops, transfer dough to bowl oiled with olive oil, turning to coat. Let rise until doubled, about an hour.

When dough is risen and filling is done, plop dough onto cutting board or silicone mat and cut into 16 (or 32) wedges (like a pizza - i even use a pizza cutter).

Divide filling in pan into fourths - leave the filling in the skillet & draw a line through the middle with your wooden spoon, pushing half the filling to one side; half to the other. Then draw another line to separate the filling into fourths. Each fourth will fill 4 (or 8) dough wedges.

Spray a cookie sheet with non-stick cooking spray or line with parchment paper.

To fill, use fingers to flatten a dough wedge into a thin circle on mat/cutting board or in your palm. Spoon a 1/16th (or 1/32nd) portion of filling into middle of dough circle (just eye-ball those fourths you divided & scoop out four (or eight) bierocks-worth of filling from each fourth of the skillet), add a bit of cheese if you like; bring outside edges up into center and pinch to seal. Place bierock seam side down onto cookie sheet.

Preheat oven to 375 degrees. Let bierocks rise for up to an hour. (They're fine if they don't rise at all.) Bake at 375 for 30 min or so, until golden brown.

Even if I'm planning to freeze them, I still bake them first. When you want one, just microwave it or pop it into a hot oven to heat.

Note: you can make these with other fillings: chicken, broccoli & cheddar; ham, spinach & swiss; taco meat, black beans & monterey jack; corned beef, sauerkraut & swiss, pizza toppings and mozzarella . . . anything you could think of would probably work.

For all Venison lovers out there.....

Sweet Bacon Wrapped Venison Tenderloin

2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:

1
Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3
Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6
Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8
Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9
OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10
OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11
Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12
You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

OK, I know there are other potato soup recipes here, but this is probably the easiest and MAN IS IT TASTY!

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits (If you like bacon, use a pound!
1 cup shredded cheddar cheese
salt and pepper to taste ***

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours (ours were done on high in about 3 to 3.5 hours) or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with the cheddar cheese and some additional bacon bits.

*** IF you use a whole pound of bacon, you might want to taste it before adding more salt!

We did this a while back and it was AWESOME!!!!!