Pizza Roll- Ups

* 1 loaf frozen french bread, Italian bread dough or all purpose dough ( I used the homemade french bread recipe I just put on here and it was sooooo good, I definitely recommend using that if you have the time)
* 1 package of pepperoni
* 1/4- 1/2 C. of spaghetti sauce
* 2 C. grated mozzarella cheese
( I didn't add these since I thought there would be enough spices but you are welcome to try it)
* 1 T. fresh parsley
* 1 tsp. Italian herb seasoning

1. Thaw dough if frozen and roll out into a rectangle about 1/4 inch thick.
2. Spread spaghetti sauce over dough
3. Put pepperoni, mozzarella cheese and seasonings on top.
4. Roll dough length wise like a jelly roll and cut into 1 inch sections
5. Cook on cookie sheets sprayed with nonstick spray
6. Bake for 20-25 min @ 400*
7. If freezing allow to cool and place in zip lock bags

CHIPS AHOY!® Banana Muffins

20 CHIPS AHOY! Cookies, coarsely crushed, divided
2 medium ripe bananas
1 egg
1/2 cup milk
3 Tbsp. oil
1-1/4 cups flour
1/3 cup firmly packed light brown sugar
1 Tbsp. Baking Powder

PREHEAT oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.

SPOON evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.

BAKE 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.

Peach Muffins

• 1 1/2 cups flour
• 1 cup sugar
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/8 tsp ground cinnamon
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 tsp vanilla extract
• 1 (15 oz) can sliced peaches, drained and chopped

DIRECTIONS
In a bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches.
Fill muffin cups two-thirds full. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

This week: MUFFINS!

This is a recipe my mom used to make all of the time when I

was little, and now I make it for my kids and they LOVE it!

Cinnamon Muffins

In a bowl, stir together:

1 1/2 Cups Flour

1/2 Cup Sugar

1 1/2 tsp. Baking Powder

1/4 tsp. Nutmeg

1/8 tsp. Salt

In another bowl, mix:

1 beaten egg

1/2 cup milk

1/3 cup melted margarine or butter

Combine the two together and mix well. Pour into a muffin pan with paper liners and bake at 350* for 20-25 minutes. After they are out of the oven, immediately remove from the pan and dip the top of each muffin in melted margarine and then roll in a mixture of 1/2 tsp cinnamon and 1/4 cup sugar.

Chicken and Rice Burritos

• 2 chicken breasts, cooked and shredded
• 3/4 cups long grain white rice
• 1/2-1 (1oz) packed taco seasoning
• 1 3/4 cup water
• 1 8oz can tomato sauce
• 1 large tomato, chopped
• 1/3 cup green onions chopped
• salsa
• guacamole
• shredded cheese
• tortillas

In a large skillet, place chicken, rice seasonings, water and tomato sauce. Bring mixture to boil, cover and simmer for 20 minutes, or until most of moisture has been absorbed. Add chopped tomato and green onions and stir to combine evenly. Place filling in tortillas and add desired toppings and roll burrito style!

Queso

This is a Mexican appetizer that we love! I got it off the

Food Network website, I think it is from Paula Deen.

Ingredients:

1 lb. Velveeta

1 can petite diced tomatoes

1 can diced green chilies

hot sauce

Cut 1 lb. Velveeta into cubes, put in a saucepan and melt, stirring frequently until smooth. Add one can petite diced tomatoes (drained) and one can diced green chilies (not drained). Stir together and add 1-2 tsp. hot sauce to taste. Serve with tortilla chips.

Tamale Pie

1 Lb ground beef, browned
1 15 oz can corn, drained
1 small can sliced olives
1 clove minced garlic
1 TB sugar
1 tsp salt
1 TB chili powder
1 15oz can pinto or black or kidney beans, drained
1 1/2 C shredded cheese
2 8 oz cans of tomato sauce

Combine all ingredients and place in 9x13 pan.

To make crust combine the following in a saucepan on medium to high heat:
1 C cornmeal
2 1/2 C cold water
1 1/2 tsp salt

Stir frequently until thick. Add 1 Tb butter and stir until melted. Spread crust mixture on top of meat mixture. If freezing, place in pan, cover tightly and freeze. Otherwise, cover and bake at 375* for 40 minutes.