I love this recipe because it has a lot of different flavor combinations and the noodles give it a crunchy texture. Best of all, it is quick to prepare and it is perfect for picnics and potlucks, or any gathering! NOTE – Don’t be afraid to add extra veggies/nuts – I use broccoli and cauliflower. Sunflower seeds are also very good in this salad.
CRUNCHY COLESLAW
1 (16oz.) Package Coleslaw Mix 5 Green Onions 1 C. Broccoli, chopped fine 1/2 C. Butter/Margarine 1/4 C. Sesame Seeds 2 (3oz.) Packages Ramen Noodles, broken 1 (2oz.) Package Slivered Almonds
DRESSING: (use more or less to suit your taste – I like less oil and more vinegar) 1/2C. Sugar 1/2C. Vinegar 1/4C. Oil 1T. Soy Sauce SPECIAL NOTE: Being I love crunchy food – I mix my ramen noodle mixture in prior to serving – If I feel I am not going to eat all of the coleslaw – I save my crunchy stuff in a special container – then mix it when I go to eat it……So I have it on hand I ALWAYS make double batches of the noodle mixture and my dressing.
Mix sugar, vinegar, oil, and soy sauce in jar and shake until well mixed. Chill
Slice onions, then add to the slaw and broccoli – mix and set aside. Melt butter in skillet; add seasoning packet, sesame seeds, almonds and noodles while stirring consistently, sauté until lightly browned once browned place on a cookie sheet spreading it out then set aside and allow to cool. Just before serving, mix everything together and serve.
This is one of my “Go To” recipes for a basic white bread. This recipe makes a soft, fluffy loaf with a flaky crust. Perfect for all uses!!!
1 cup and 3 tablespoons water 2 tablespoons vegetable oil 1-1/2 teaspoons salt 2 tablespoons sugar 3-1/4 cups white bread flour 2-1/4 teaspoons active dry yeast or rapid rise yeast
Add ingredients to your bread machine as per your machine’s directions. Choose basic white bread – regular or rapid rise cycle.
My bread machine requires the liquids first, so I add water and oil into the bread pan, then add salt, sugar, then I add my flour – I make a small well indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt.
No matter how you stack it or what you stack it in these potatoes are the BOMB! BOMB Diddley DELICIOUS!
NOTES: You can used leftover mashed potatoes, you can make fresh OR don’t be ashamed use store bought mashed potatoes – BOB Evans brand was pretty tasty (that’s what a friend told me) 😉😋🤣!!! The Family Size container is 2lbs. and is what I used for the batch I made in the mini meatloaf tin – as you can see it was just a tad too much – BUT they were NOT Picture Perfect BUT still DELCIOUS!
2 Eggs 3 C. Mashed Potatoes 1/2 C. French Onion Dip (I Use Heluva Good French Onion Dip ) Sprinkle Pepper Sprinkle California Garlic Salt 1 Tablespoon Dried Minced Onions 1-1/2 C. Shredded Cheddar Cheese – Plus Extra for Serving 2 Tablespoons Cheez Whiz 2 Tablespoons Chopped Chives – Dried or Fresh 2 Green Onions with Tops, Sliced
Optional Toppings When Served: Sour Cream Chives/Green Onions Cheese Bacon – Cooked and Crumbled
Preheat oven to 400º. Lightly grease with butter a 9×13 dish, casserole dish, muffin tins or mini loaf size tin – whatever you prefer. In a mixing bowl whisk the eggs then mix in the French onion dip and potatoes, sprinkle pepper, garlic salt and minced onions – mix well. Stir in both cheeses, the chives, green onions, and mix well. Spoon into the desired baking pan of your choice, filling the cups to slightly below the top – sprinkle with shredded cheese. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool a few minutes then serve as they are or add additional toppings.
Do you like the insides of a stuffed pepper but hate the pepper itself? Try these delightful little meatballs without the mushy green pepper skin. The last 20 minutes, I love to add cabbage, green pepper, onions, and celery. If you are not worried about doubling up on carbs – Mashed Potatoes are really yummy with this especially when the sauce gets in the taters…YUM
PORCUPINE MEATY BALLS
NOTE: I use beef base – it gives this dish great flavor BUT you need to use it to suit your taste buds – especially since it is salty. Start out by using a little then taste.
ALSO – YES, I used fresh onion and minced onion – we LOVE Onion and I like the flavor the minced onion adds!
MEATBAL MIXTURE 1 cup tomato juice 1 teaspoon beef base 2 – 2-1/2lbs. lean ground beef 1 large onion, diced 2 cloves garlic, minced 1/2 cup green, red, yellow, or orange pepper, chopped (Use as much or as little as you like or not at all) 1 teaspoon garlic salt/powder 1/2 teaspoon celery salt 1 teaspoon black pepper Sprinkle Dried Minced Onion – I never measure I just sprinkle over Sprinkle Parsley – fresh or dried – Again this is a sprinkle thing 1 cup uncooked long grain white rice
SAUCE MIXTURE 3 cups tomato juice 2 teaspoons beef base 3 teaspoons Worcestershire sauce 1 (14.5oz.) Can Diced Tomatoes (I love to use Green Pepper, Celery & Onion flavor)
OPTIONAL – to be added last 20 minutes of cooking time.
ADD as Much or as Little as you Like Chopped Cabbage Chopped Onion Chopped Pepper (Green/Yellow/Red or Orange) Chopped Celery
Preheat oven to 350°. Lightly coat a 9×13 baking dish with cooking spray.
Microwave 1 cup tomato juice and 1 teaspoon of beef base – mixing the beef base until dissolved.
In a large bowl – Add ground beef, finely chop onion, mince 2 garlic, peppers (if using), and seasonings. Mix well then add in long-grain white rice and tomato juice mixture, mixing until it is well combined. The mixture will be wet but should hold together. Form the mixture into 2-1/2” size meatballs. You should have about 12 – 15 meatballs. Place in the baking dish.
For the Sauce: Mix tomato sauce, beef base, diced tomatoes, and Worcestershire sauce – pour over the meatballs. Cover tightly with aluminum foil.
Bake for 35 minutes. Uncover check and make sure you have enough juice (if not more may be added) this is when I like to add in cabbage, onions, green pepper and celery – Cover and continue baking until the tops of the meatballs are lightly browned, 20 – 25 more minutes.
This is one of the best recipes for sourdough bread! I’ve used this recipe in the bread machine and I have allowed the bread machine to do the work – then baked it in the oven, both ways turn out great each time!
1 1/4 cups sourdough starter 1/3 cup water 3 cups all-purpose flour 1 tablespoon white sugar 1 tablespoon vegetable oil 1 teaspoon salt 2-1/4 teaspoons yeast
If your starter has been in the refrigerator allow it to come to room temperature. Place all ingredients in the bread machine in the order suggested by the manufacturer. Select Basic or White Bread cycle, and Medium crust setting. Start.
OR
Use the dough setting – when the dough cycle is done place dough in a loaf pan or baking sheet – shape and allow the dough to rise for 45 minutes to an hour and a half, or until it is doubled in size. A good indication that it has risen enough is if the dough has risen a little past the top of the pan. Preheat your oven about 20 minutes before the bread will finish its rise.
Place loaf in the preheated oven. The temperature depends on the types of bread; consult a bread cookbook to find the most similar type of bread to your recipe. Typically, doughs that are made with whole grains or large amounts of rich ingredients like butter or eggs will bake at 350 or 375º. The bread will probably take 30 to 40 minutes to bake; check it for doneness after 30 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped. Remove the bread from the pan immediately and cool on a rack.
Pepperoni Rolls was one of my husband’s favorites when he was growing up – then again who doesn’t like Pepperoni, Cheese and Bread Dough. This is the neat thing about recipes they get carried on family to family right down the generation! Anyway, I am so glad he learned to make this recipe at a young age and share it with our children and me!
I am always interested in food and food facts, so I actually researched pepperoni rolls and found out they originated in 1927 by a man named Giuseppe “Joseph” Argiro, he made them and sold them to a Country Club Bakery in Fairmont, West Virginia. Argiro originally invented the pepperoni roll as a lunch for the local coal miners. They made an excellent meal for coal miners because they had protein and fat for energy and they helped curb their hunger. Pepperoni Rolls did not require refrigeration, which made them easy to pack in a lunch pail and take into the mines, plus no other was preparation needed for them. Pepperoni Rolls are sold everywhere in West Virginia – very popular in gas stations and carry-outs…Some very Interesting facts – who knew!
Well Eric’s pepperoni roll made in OHIO consists of several slices of sandwich pepperoni, provolone cheese and mozzarella cheese baked in a slightly sweet soft dough. The combination of the sweet dough, spicy pepperoni and ooey gooey cheese is deliciously satisfying to the palate.
In our home pizza rolls are fair game for any meal – Breakfast, Lunch, Dinner or as a Snack! Very seldom do I have to worry about leftovers BUT on rare occasions that I do – I freeze them in a Ziploc bag and reheat them in the oven!
As to the recipe Eric learned to make these rolls using a hot roll mix from a box as the crust – I will say it was very good BUT we had a hard time finding the hot roll mix at our local grocery store – sometimes they had it other times they didn’t! One day we had the cheese and pepperoni sliced at the deli and went to get the hot roll mix only to find they didn’t have any 🙄. We paid for our groceries – left that store and went to a different grocery store in town and that store didn’t have any either – UGH….Totally frustrated I decided to make my own dough in my bread machine – OH MY GOODNESS – Not to TOOT my own Horn BUT it is OH so DELICIOUS!!!!
DOUGH 1 cup warm milk 1/2 cup butter , softened 1/4 cup sugar 2 eggs 1 1/2 tsp . salt 4 cups bread flour 2-1/4 tsp. active dry yeast
INGREDIENTS FOR THE PEPPERONI ROLL 1lb. Sandwich Pepperoni 1lb. Provolone Cheese, sliced 8oz. Italian Cheese/Mozzarella cheese, shredded
Add ingredients to bread machine according to manufacturer directions.
Set on dough cycle – Once cycle is complete – (approximately 2 hours), roll the dough out onto a lightly floured surface. Once the dough is rolled out place provolone cheese from edge to edge, top with a thick layer of pepperoni – then cover the pepperoni with shredded cheese. Starting with the long side, roll the dough up tightly and pinch the seams at the ends to seal. Place on a prepared baking sheet (I like to cover my baking sheet in parchment paper – makes for easier clean up). Bake 375º 20 to 25 minutes or until golden brown. Remove from the oven and slice.
NOTE: If you are lucky enough to find a box of Hot Roll mix at your local store – feel free to give that a try! It’s good BUT the homemade dough is even BETTER!!!!
Recipe By: Eric Wallace 🤎 Relayed By: Kim Wallace 🤎 Smile & Enjoy 🤎
I enjoy Eric’s Pepperoni Roll served with a side salad – the salad pictured above has my homemade french dressing – recipe to follow!
Have you ever known anyone who can do just about anything? I DO and I am proud to say I am married to that type of person! My husband Eric is a man of many talents ❤❤ He’s VERY Handy outside of the home and inside too!
When time allows, he loves to help me in the kitchen, and I LOVE having his help! We usually work together especially when it comes to canning BUT He has a few recipes that he likes to make (Lasagna, Cinnamon Rolls and Pizza Rolls) AND who am I to stand in his way? Besides that, they are delicious!!!!
When I asked Eric about this cinnamon roll recipe – he can’t really remember how old it is – he just knows his mom used to make this when he was growing up…That was only a few days ago…🤣 As you can see from the pictures above he has been pleasing his family with the deliciousness for just a few years! 😉❤
These cinnamon rolls are delicious – I will warn you — If you are expecting a fluffy cinnamon roll with lots of thick white icing – this isn’t that type of recipe. This recipe makes a wonderful gooey glaze that drips over the cinnamon rolls. IF you really want a thick white icing I feel you could add that – BUT – I like these just the way they are!
To make his cinnamon rolls he starts with a loaf or a couple loaves of frozen bread dough – he allows the dough to thaw. Once the dough is thawed, he rolls out the dough and spreads a combination of butter, brown sugar, cinnamon, and finely chopped walnuts. I will say he’s like me – he NEVER measures any ingredients for this recipe!
NOTE: The bread dough must thaw for at least 4 to 5 hours at room temperature or overnight in the refrigerator.
Ingredients – in order
Flour Frozen Bread Dough Butter Brown Sugar Cinnamon Chopped Walnuts/Pecans
Place the frozen bread loaf in a 9×13 container, grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or place on the counter for about 4 to 5 hours allowing to thaw at room temperature. IF you thaw the dough in the refrigerator it is best to allow the dough to come to room temperature before rolling.
When the dough is thawed — butter two round pans – sprinkle pans with brown sugar, cinnamon and nuts – set aside – this will provide you with a brown sugary cinnamon glaze.
On a lightly floured surface, roll the thawed bread dough out into a large rectangle. Spread butter evenly over the dough – sprinkle brown sugar, cinnamon and nuts over the buttered dough.
Starting at the long end, carefully roll the dough up to form a log. Slice the log into uniform slices.
Arrange the rolls in the buttered, brown sugar, cinnamon, nut pans; move to a draft-free place, cover with a kitchen towel, and allow them to rise for about 1-1/2 hours, or until doubled in size. When the rolls have doubled in size, preheat the oven to 350º – bake for about 20-25 minutes.
Remove the cinnamon rolls and flip them onto a large serving platter allowing the brown sugary, cinnamon and nut goo to drizzle over the rolls. Serve immediately! IF there are any leftovers – these maybe heated up in the microwave.
Recipe By: Eric Wallace 🤎 Relayed By: Kim Wallace 🤎 Smile & Enjoy 🤎
This is Wordy and I am sorry! BUT I have added some hints and tips for making a delicious pizza – starting with the dough!
Pizza is the cure-all for everything ~ Provided you have the right ingredients! Over the years I had worked with several different recipe combinations to create the best crust, in about 2006 I feel I finally got it right – this recipe is a winner! To walk into the house and smell the wonderful smells of a Pizza baking in the oven – OH Heavenly!
In our Home “Pizza Night” is Family Night! Years ago, I quickly learned pizza making can be FUN especially when you Include your family or friends! I bought several personal sized pizza pans 8” and 10” – I would make up a few batches of dough – divide the dough into single serving balls. Set out various pizza toppings and let everyone create their own pizza! This was and still is a great activity. I can’t count the number of pizzas we’ve made over the years; it was a fun activity for birthday parties, sleepovers or when family/friends dropped by! To see the look on a child’s face as they create their own masterpiece adding all the ingredients they love – watching it bake then getting to eat the deliciousness they created – PRICELESS – I Call this a Win as a MOM. ♥ I know one thing for sure my family LOVES pizza night and with each pizza made they created memories that they will cherish forever!!! Please be sure to read the notes for hints/tips!
💚 DOUGH of ALL DOUGHS 💚
I listed the ingredients the way I place them in my bread machine. (Each machine is different)
1-1/2 cups beer, room temperature 2-1/2 tablespoons olive oil 1 tablespoon honey 3-1/2 cups bread flour, plus a sprinkle more for rolling 2 teaspoons sugar 2-1/4 teaspoons instant dry yeast 2 teaspoons kosher salt
Place all the ingredients in the bread machine as per bread machine instructions THEN Let the machine do all the work. This recipe will make 2 Pizzas – pan size – 18”x 13”.
NOTES: If you don’t have a bread machine a stand mixer with a bread hook will work OR You can Mix it by Hand. Place dough in greased bowl, grease the top of the dough with a little olive oil, cover with plastic wrap and allow to rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and get ready to make yourself a delicious masterpiece!
When it comes to pizza dough, less is best in the mixing department – do not over mix.
Using bread flour will give you a crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. Regarding the beer – I feel a “Deep Lager” Beer is Best! Michelob AmberBock is my favorite beer to use.
If you want to use wheat flour, I have found 2 cups bread flour and 1-1/2 cups of wheat flour work great!
Sprinkle your cooking surface liberally with cornmeal to prevent the dough from sticking and to give an added crunch to your crust.
Preheating your oven is critical to a crispy crust and to a pizza that cooks quickly and evenly. Depending on your cooking surface (pizza pans, pizza stone, inverted baking sheet or jelly roll pan), your oven should be preheated to 500° – then to bake the pizza I place it at 425º.
Where to place the oven rack? Top, middle or bottom – I opt for the middle rack/racks – when I cook two – I set the timer for 10 minutes then switch pizzas and I turn them!
Recipe By: Kim Wallace 💚💗Smile & Enjoy 💚💗
The Makings for a Great PIZZA
It is the weekend and that means PIZZA/Family time & Who doesn’t love a good pizza?
Make some Dough & Sauce or use a Jar of Sauce – Gather some Toppings – Grate some Cheese or buy some already shredded cheese and get ready for a delicious meal!
Preheat your oven to 500º – a preheated oven is the key to a great crust – try to do this 30 minutes before baking BUT remember to reduce your heat to 425º when you put your pizza in to bake!
Pick your Pan and Get ready to Work your Dough!
Rub your hands and pizza pan with a little olive oil (about 2 to 3 tablespoons). Olive oil keeps the dough from sticking and also provides you with a golden and crispy crust – sprinkle your pan with cornmeal.
Start by stretching the dough (tossing it up in the air is very impressive and one of the best ways to stretch the dough BUT I have not mastered that technique) so I stretch it using my hands – pick up the dough and hold it with both hands on one edge of the dough, letting the the dough hang down. Gravity is going to do some of the stretching for you as you gently rotate the dough in one direction like turning a wheel. Slowly pull the dough from hand to hand as the dough hangs down. Working quickly, stretch the pizza until it looks like it will fit your pan, don’t worry if there are thin spots or holes. Carefully move your stretched pizza dough to your prepared pizza sheet/pan. The dough will probably shrink back a little – I use a hand roller and roll it to the edges. I then pinch any thin or torn areas closed by pressing around them to bring dough together to cover the area.
NEXT up is the Sauce – Sometimes I make my own BUT I also have a personal favorite jar sauce – Mid’s Pizza Sauce – made by a local company not too far from me in Navarre, Ohio.
Cheese (Your Choice) I Love mixing the cheeses – I sprinkle Shredded Mozzarella & Provolone Cheese on top of my sauce. When I say Sprinkle – It is a HEAVY Sprinkle!!!
Top it with my favorite Toppings – Mine would be Pepperoni, Onions, Banana Peppers – BUT – Like I always say – YOU DO YOU!
Pepperoni, Onions, Mushrooms, Bell Peppers, Banana Peppers, Sausage, Bacon, Ham, Pineapple, Olives – Just a Few
The last step – An Extra Sprinkle of Cheese – I use either Kraft Italian Five Cheese OR Sargento® Shredded 6 Cheese Italian
Now it is Bake Time – Remember to turn your oven back to 425º — Baking times may vary due to size and thickness! I usually bake my bigger pizzas for 20 minutes. The personal pan sizes may take only 8-10 minutes.
I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!
When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.
Please be sure to read my notes below – there are so many delicious possibilities with this meat!
2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin) 2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips 2 large onions, sliced into 1/2-inch strips 2 cloves garlic, minced 1/2 cup banana pepper rings – a little juice will not hurt 1/2 tsp black pepper 1 envelope dry Italian dressing mix 1 can French Onion Soup 2 tsp beef base
8 slices of provolone cheese or use your favorite cheese 8 hoagie rolls
INSTANT POT Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
CROCKPOT Combine the first 7 ingredients in a 5-qt. or larger crockpot. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours. Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
Notes: Look for beef base near the broth and bouillon.
As an option I also like to add chicken breast strips with my beef strips – Very Tasty!
Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!
I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!
Grilled Turkey Burger 💚 Served with a side of Lettuce, Mayonnaise, Diced Onions and Celery
Turkey Burgers
Buns are Optional in this easy recipe! With the help of a little chicken broth the meat remains moist. These burgers can be pan fried or grilled and they freeze well. The recipe can also be used for meatballs or meat loaves – ground chicken can be used as well. If you want to keep it low carb – Go Bunless!
3 pounds ground turkey 1/2 cup seasoned breadcrumbs 1/4 cup finely diced onion 1/4 cup finely diced celery 2 eggs, lightly beaten 1 clove garlic, peeled and minced 1/4 cup parmesan cheese Sprinkles of Pepper Sprinkles of Garlic Salt 1/4 cup chicken broth (I use chicken base and water)
Broth for cooking chicken patties (optional) – again I make my own broth using chicken base.
In a large bowl, mix ground turkey, seasoned breadcrumbs, onion, celery, eggs, garlic, parmesan cheese, chicken broth, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet – with chicken broth over medium heat until done – internal temperature of 165º.
NOTE: When I fry these – I fry them in a little chicken broth, so they don’t dry out – when I grill them, I place tinfoil on my grill and spray the foil with cooking spray!
