Pizza Rolls

1 loaf Pillsbury Refrigerated French bread dough

Sliced Pepperoni (or Turkey Pepperoni)

Butter

Italian Seasoning & Garlic/Parsley salt

Shredded mozzarella cheese

Take the dough out of the container & lay it flat. Cut it in half & roll out two rectangles. Spread a little butter over the dough. Sprinkle that with some Italian Seasoning & Garlic/Parsley salt. Layer the pepperoni on the dough, and then cover with mozzarella cheese.

Roll up lengthwise and seal the ends and seam and place seam-side down in a baking pan.

  I baked them at 350 degrees for about 30 minutes.

* I was in a hurry when I made these. so I forgot to take during pictures.. they are SO easy and SO yummy...  really worth making. 
 I dipped them in marinara sauce...

Apple Streusel

Recipe Ingredients

• Streusel
• 1 cup all-purpose flour
• 1⁄2 cup packed light-brown sugar
• 1 stick (1⁄2 cup) butter, melted
• 2 tsp ground cinnamon
• Cake
• 2 cups all-purpose flour
• 3⁄4 cup sugar
• 2 tsp baking powder
• 1⁄2 tsp salt
• 2 large eggs
• 1 stick (1⁄2 cup) butter, melted and cooled
• 1⁄2 cup 1% lowfat milk
• 2 medium Granny Smith apples, peeled, halved, cored and cut in 1⁄2-in. dice

Recipe Preparation

1. Heat oven to 350°F. Coat a 9 x 5 x 3-in. loaf pan with cooking spray.

2. Streusel: Put all ingredients in a medium bowl and stir with a fork until crumbly.

3. Cake: Put flour, sugar, baking powder and salt in a large bowl and stir until blended.

4. Beat eggs in a medium bowl with a fork to blend. Stir in butter and milk. Add to flour mixture and fold just until dry ingredients are moistened. Spoon half into prepared pan; spread to cover bottom. Sprinkle with half the apples and half the Streusel. Spoon on remaining batter, spreading to cover. Sprinkle with half the remaining Streusel, the remaining apples, then the remaining Streusel.

5. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely. Store tightly covered.

How long will it keep? Room temperature, 1 day; refrigerator, 4 days; freezer 1 month.

Pumpkin Roll

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Red Lobster Biscuits

Warning...  cooking is a serious business

Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Directions:

Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Christmas Sugar Cookies

For this recipe I just use a sugar cookie mix.. then I add 

Cranberries

Macadamia Nuts

White chocolate chips

Corn Bread Dressing

1 1/2 cups chopped celery

3/4 cups finely chopped onion

1 cup of butter

9 cups of cornbread, soft

1 1/2 teaspoon of salt

1/2 teaspoon of dried sage leaves

1/2 teaspoon of dried thyme leaves

1/2 teaspoon of pepper

1 1/2 cups chicken broth

Cook and stir in celery and onion in butter until tender.  Stir in 1/3 of the corn bread.    Pour into greased 9x13 baking dish.  Pour in chicken broth . Cook and Cover in 325 oven for 45 minutes.  Uncover for the last 15 minutes

* You can add cooked chicken breast to the dressing

Red Velvet Cake

Ingredients

• 1/2 cup(s) unsalted butter, softened
• 1 1/2 cup(s) sugar
• 4 large egg yolks
• 3 tablespoon(s) red food coloring
• 1 1/2 teaspoon(s) vanilla extract
• 1/4 cup(s) cocoa
• 1 teaspoon(s) salt
• 1 cup(s) buttermilk
• 2 1/4 cup(s) sifted cake flour
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) white vinegar

*I used just a butter cream icing ...  then covered with pecans.  I think it needed more icing between the layers than I used....  the cake was really good.

1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.
2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.
3. Ice the cake: Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.

Lemon Meringue Pie

Ingredients

---

• Filling: 
• ¼ C. corn starch 
• 1 C. sugar 
• ¼ C.lemon juice
• 3 egg yolks
• 1 ¼ C.water
• 1 Tbsp. margarine or butter
• 1pie shell (baked) 
• Meringue: 
• 3begg whites
• 6 Tbsp.sugar    
  

  How to make it

  ---

• Filling: In a saucepan, combine corn starch, sugar and lemon juice. Mix well. Beat egg yolks, then add to corn starch mixture. Bring mixture to just boiling, then simmer gently for 5 minutes, stirring constantly. Remove from heat. Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell.
• Prepare Meringue: Preheat oven to 400 Beat egg whites on high speed until soft peaks form. Gradually add sugar. Continue to beat until stiff glossy peaks form. Spread mixture over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8 to 10 minutes or until golden. Cool for 2 hours on a cooling rack. Refrigerate and serve cold.

*I substituted sugar with Splenda