Apple Dessert Pizza

Ingredients

Pizza

• 1/2 cup butter, soft
• 3/4 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon nutmeg

Topping

• 1/3 cup chopped walnuts
• 2 green apples thinly sliced
• 8 ounces cream cheese, room temp
• 1/4 cup butter, room temp1 1/2 cups powdered sugar1 teaspoon vanilla
• 1/2 cup caramel sauce

Directions

1. Preheat oven to 300 degrees.
2. For the crust, place the butter in the bowl of a stand mixer.  Blend on high for 1 minute or until light in color.
3. Add in the sugar, egg and vanilla and blend on medium speed until well combined.  Scrape sides of bowl as needed.
4. Slowly blend in flour, salt, baking soda, cinnamon and nutmeg.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes.  Don't skip this step!
6. While the dough is in the refrigerator spread the walnuts on a baking sheet.  Bake for 10 minutes to toast.  Remove from oven and set aside to cool.
7. Increase oven temperature to 350 degrees.
8. Lightly spray your temp-tations pizza stone with non-stick spray.
9. Press down chilled dough onto the stone to form a large flat circle, leaving a 2-inch space between the edge of the crust and the edge of the stone.
10. Bake for 20 minutes or until lightly brown.  Cool completely before adding the topping.
11. For the topping place the cream cheese and butter in  the bowl of a stand mixer.  Beat on high for 2 minutes or until fluffy.
12. Blend in powdered sugar, vanilla and 1/4 cup of caramel sauce.  Spread all over cooled crust.
13. Arrange apple slices in a circle pattern on top.
14. Drizzle with remaining caramel sauce and toasted walnuts.  Slice and serve or refrigerate for up to 3 days.

Easiest Way to Make Corned Beef & Cabbage

CORNED BEEF AND CABBAGE

INGREDIENTS

– 1 onion, cut into wedges
– 4 potatoes, peeled and quartered
– 1 pound carrots, cut into large chunks
– 3 cups water
– 3 cloves garlic, minced 1 bay leaf
– 2 tablespoons sugar
– 2 tablespoons cider vinegar
– 1/2 teaspoon ground black pepper
– 1 (3 pound) corned beef brisket with spice packet, cut in half
– 1 small head cabbage, cut into wedges

DIRECTIONS

1. Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
2. Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

 

Spaghetti Cacio e Pepe

"This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese."

Ingredients

• 1 pound spaghetti
• 6 tablespoons olive oil
• 2 cloves garlic, minced

 

• 2 teaspoons ground black pepper
• 1 3/4 cups grated Pecorino Romano cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
2. Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Reuben Casserole

Ingredients

• 1 pound sliced deli corned beef
• 16 ounces sauerkraut
• 1 cup Thousand Island dressing
• 2 cups shredded Swiss cheese
• 6 slices marbled Rye bread
• 1/2 cup butter, melted
• Fresh chopped herbs, optional

Directions

1. Preheat oven to 400 degrees. 
2. Coarsely chop corned beef and lay it on the bottom of a 4 quart baker. 
3. Drain and rinse the sauerkraut. Pat dry with paper towels. Spread on top of the corned beef. 
4. Drizzle with Thousand Island dressing. 
5. Sprinkle the top with cheese. 
6. Cut the bread into cubes and pour into the baker, spreading evenly. Drizzle with melted butter. 
7. Bake for 20 - 25 minutes or until bread is toasted and cheese is melted. 
8. Garnish with fresh herbs if desired. 

Mama Mancini’s Meatball Sliders

Ingredients

• 1 package Mama Mancini's Meatballs in Sauce
• 16 slider or small dinner rolls
• 1 pound fresh mozzarella ball
• 16 basil leaves
• toothpicks

Directions

1. Place the Mama Mancini's Meatballs with sauce into a saucepot and heat over medium-high heat until the meatballs are heated through. 
2. Cut your rolls in half and lay the bottom halves out in front of you, reserving the top halves.
3. Cut the fresh mozzarella in half and then slice each half into 8 pieces. Place one slice on each of the roll bottoms.
4. Carefully remove the hot meatballs from the pot with a slotted spoon and cut in half. Place one half on top of each mozzarella slice. 
5. Spoon a little sauce over the top followed by a basil leaf. Cover with the top half of the rolls. Secure with a toothpick and serve. 

Tear and Take Pizza Rolls

In a pinch, crescent sheets sliced into ½ inch wide strips and rolled into pinwheels can be used in place of the crescent rounds.

Ingredients

• Nonstick cooking spray
• 2 cans crescent rounds or flaky biscuits (such as Pillsbury®)
• ¾ cup pizza sauce
• 1 cup mozzarella cheese
• 12 slices pepperoni, diced
• 1 tablespoon Parmesan cheese
• ½ teaspoon Italian seasoning

Directions

1. Preheat oven to 375° degrees and spray a 3.5-quart baking dish with nonstick cooking spray.
2. Place crescent rounds or biscuits in baking dish, spaced slightly less than 1 inch apart. Top each with a rounded teaspoon of pizza sauce, and then a large pinch of mozzarella cheese and a few pieces of pepperoni. Sprinkle Parmesan cheese and Italian seasoning over top of all.
3. Bake 15-25 minutes until rolls are golden brown. Baking time varies greatly depending on which type and brand of roll used, so keep an eye on them. Usually they take about 7-10 minutes longer than the package directions for the rolls on their own.

Smothered Chicken Casserole

• Prep Time30 MIN
• Total Time1 HR 5 MIN
• Servings4

Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" fact

Ingredients

1

tablespoon oil 

4

boneless skinless chicken thighs

1/2

teaspoon garlic salt

1/4

teaspoon pepper

6

oz uncooked angel hair pasta

1

can (10 3/4 oz) condensed cream of chicken soup

1 1/4

cups half-and-half

1/2

teaspoon smoked paprika

2

cups frozen broccoli florets, cut into smaller pieces

3

slices precooked bacon, crumbled

Directions

• 1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
• 2 Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
• 3 Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.