Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- 2 lbs bread, loaf dough (either frozen and thawed or refridgerated)
- all-purpose flour, for rolling dough
- 1/2 lb genoa salami, thinly sliced
- 1/2 lb shredded mozzarella cheese
- 1/2 cup greek olive, pitted and chopped
- 1/4 cup olive oil
Recipe
- 1 heat oven to 350° and grease a baking sheet.
- 2 on floured surface with floured rolling pin roll out 1lb loaf of dough into a 16x8 rectangle.
- 3 spread 1/2 of salami over rectangle leaving 1/2in border on all sides. spread 1/2 of cheese over and then 1/2 of olives.
- 4 starting from long side roll up until start to look like a french bread loaf. paint edges of dough with water and press to seal so cheese doesn't ooze out.
- 5 repeat with remaining dough and ingredients.
- 6 brush outside both loaves with olive oil, place seam side down on the prepared baking sheet leaving space between loaves for expansion.
- 7 bake in preheated oven for 30-35 minues or until crusts are lightly golden.
- 8 let the loaves cool on baking sheet that is on a wire rack for about 10 minutes before slicing.
Total Time: 1 hr 35 mins
Preparation Time: 15 mins
Cook Time: 1 hr 20 mins
Ingredients
- Servings: 2
- 1 (10 3/4 ounce) can cream of chicken soup
- 15 ounces ricotta cheese
- 4 ounces softened cream cheese
- 1 (12 ounce) package frozen spinach, thawed
- 6 uncooked lasagna noodles
- shredded mozzarella cheese
Recipe
- 1 preheat oven to 350°f.
- 2 lightly grease an 8x8 baking dish.
- 3 combine the soup and ricotta and cream cheese. (if you forget to soften the cream cheese, you can spread it on the lasagna noodles before layering them).
- 4 spread a layer of cheese mixture in bottom of pan.
- 5 then press the uncooked lasagna noodles into this mixture.
- 6 cover with spinach and mozzarella.
- 7 repeat layering.
- 8 bake covered tightly for 1 hour and 20 minutes.
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 8
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/4 cup green pepper, chopped
- 3 garlic cloves, minced
- 2 cups brown and wild rice mix (i like lundberg wild blend)
- 3/4 cup slivered almonds
- 4 cups chicken broth
- 1/2 cup wine
- 1 teaspoon sea salt
- 1 teaspoon pepper
Recipe
- 1 in large saute pan, warm oil.
- 2 saute the onions, green pepper, and garlic until soft.
- 3 add the rice and saute another 2 minutes, until sweetly fragrant.
- 4 stir in almonds and transfer to casserole dish.
- 5 add chicken broth, wine, salt, & pepper, stir to combine.
- 6 bake in a preheated 350f oven for 1- 1 1/2 hours or until all liquid is absorbed.
- 7 fluff with a fork and serve.
Total Time: 40 mins
Cook Time: 40 mins
Ingredients
- 1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
- 3 tablespoons all-purpose whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups milk
- 1/4 cup cream cheese, softened
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups shredded cheddar cheese
Recipe
- 1 cook pasta according to package directions, omitting salt and fat. drain and set aside.
- 2 while pasta cook, place wheat flour, salt, and pepper in a large saucepan. add milk, stirring with a whisk until well blended. drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. stir in mustard, worcestershire sauce, and garlic; simmer 1 minute. remove from heat. add cheddar cheese, stirring until cheese melts. combine pasta and cheese sauce in a large bowl; toss well.
Total Time: 8 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 8 hrs
Ingredients
- Servings: 12
- 5 lbs deer roast
- 3 cups ketchup
- 3 cups brown sugar
- 1 tablespoon garlic salt
- 3 tablespoons liquid smoke
Recipe
- 1 place roast in crockpot let cook on low for 8 hours or overnite.
- 2 let roast cool.
- 3 skim off any fat.
- 4 shred roast.
- 5 in medium sauce pan mix ingredients for sauce.
- 6 bring to boil.
- 7 pour over meat and mix through.
- 8 reheat.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
- 1/2 cup fat free ranch dressing
- 1/4 cup fat-free miracle whip
- 1/4 cup blue cheese, crumbled
- 1 tablespoon frank's red hot sauce
- 1/4 teaspoon paprika
- 1 1/2 cups chicken breasts, cooked and diced
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 1/2 cups whole wheat macaroni (measured dry)
- 1 medium tomato, diced
Recipe
- 1 cook macaroni according to package directions.
- 2 rinse under cold water and drain.
- 3 refrigerate until cold.
- 4 in a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and paprika.
- 5 add chicken, celery, onion and macaroni. mix well to combine.
- 6 stir in tomatoes.
- 7 cover and refrigerate at least 30 mins.gently stir again before serving.
Total Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 5 1/4 cups chicken broth (from two 32-oz. cartons)
- 2 (14 3/4 ounce) cans cream-style sweet corn
- 2 (10 ounce) cans red enchilada sauce
- 1 (4 1/2 ounce) can chopped green chilies
- 1 (10 ounce) can chunk and dark chicken meat, in water, undrained (i use leftover cooked and dark chicken meat)
- 1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano leaves, crushed
- 1 medium onion, chopped
- 12 ounces shredded colby-monterey jack cheese
Recipe
- 1 in dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
- 2 bring to a boil over medium-high heat.
- 3 add all remaining soup ingredients; mix well.
- 4 reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
- 5 ladle soup into individual bowls.
- 6 garnish each serving with onion and cheese.
