Arroz Chaufa

This is a Recipe Clif and I came up with. He was served this meal a lot on his mission in Peru, and after we got married he really wanted it, so we came up with this. and he loves it. And it is a perfect way to use up your leftovers.

Shreaded Chicken

Rice (always better if it is cold)
Egg

Green Onion

Butter/ Oil

Soy Sauce

In a pan fry and scrammble egg, with butter/ oil. once egg is done add chicken, green onion, rice, and soy sauce to you liking.

Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

Salad:
20 ounce package refrigerated cheese tortellini
1 (9 oz.) bag fresh baby spinach
1 (6 oz.) bag craisins
1 (6 oz.) pkg. crumbled feta cheeseSliced red onion
22 oz. bag of chicken strips
3 or 4 Tbs. Butter
¼ C. grated parmesan cheese
1 clove of garlic, Minced


Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
1/8 teaspoon each Salt and pepper
3/4 cup olive oil


Directions:
1. Cook Chicken strips with butter, parmesan cheese and garlic.

2. While the chicken is cooking, cook tortellini in boiling water according to the package directions. Drain and toss with a teaspoon of olive oil to keep from sticking. Let cool in colander.

3. In a large bowl, toss all the salad ingredients together after the pasta has cooled a little. *


4. For the dressing, add all of the dressing ingredients and process until completely combined and smooth. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

* You may also just do individual bowls.

Salisbury Steak

2 pounds ground beef
2 pkgs. Dry Onion Soup Mix
2 eggs
1 C. Dry Italian Bread Crumbs
1 tsp. Salt
¼ tsp. Pepper

Mix all ingredients very well. Shape into 10 oval shaped patties. Fry in a frying pan. Serve with mashed potatoes and brown gravy.

Pizza Bubble Ring

Pepperoni is the surprise inside each piece of this pull-apart snack ring.

6 to 8 tablespoons butter, melted
1 teaspoon Italian seasoning
½ teaspoon garlic powder

2 cans (12 oz each) Pillsbury Grand’s! Jr. Golden Layers refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
¼ cup grated Parmesan cheese

1 ¼ cups pizza sauce, heated

Heat oven to 350°. Spray 12-cup fluted tube pan with No-Stick Cooking Spray.

In small bowl, mix melted butter, Italian seasoning and garlic powder.
Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Karen Kempton Griffin
I found this recipe on Pillsbury.com. We really liked it.

I already had regular sized sliced pepperoni, so that is what I used, I probably should have cut them in fourths; if using mini size I would use at least 4 per biscuit. Also the biscuits are more pliable if you let them set for just a few minutes before pressing them out. Next time I might use sausage, mushrooms and Canadian bacon in some of them along with the pepperoni, this way you would have a variety.

I used as main meal and serve with a side dish.

O Henry Bars

1 c. sugar
1 c. Karo syrup
2 c. peanut butter
5 c. Rice Krispies
6 oz. chocolate chips (1/2 bag)
6 oz. butterscotch chips (1/2 bag)

Bring the sugar and Karo syrup to a boil, then remove from the stove. Add the peanut butter, and mix well. Stir in the Rice Krispies. Pour the mixture into a greased (or sprayed with cooking spray) 9 x 13 pan. Combine the butterscotch and chocolate chips in a glass bowl. You can use a double boiler to melt them, or the microwave. Place the bowl in the microwave for 30 second intervals, stirring in between. It usually takes me about 1 minute total, to get them melted enough to spread. Be careful--they can scorch if in too long. Once it's melted, spread over the top of the Rice Krispie mixture. Chill until set, then cut into bars. Yum!

Made these yesterday, they were a big hit in our house last night.

I got this recipe courtesy of: http://brownpaper--packages.blogspot.com/2010/09/school-lunch-treat.html

Cinnamon Rolls

2 CUPS BUTTERMILK
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 PKG. DRY ACTIVE YEAST (I use 1 tablespoon)
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT

FILLING (mix together 1st 4 ingredients)
¾ CUP LIGHT BROWN SUGAR
2 TEASPOONS CINNAMON
PINCH OF TABLE SALT
1 CUP CHOPPED PECANS
2 TABLESPOONS BUTTER SOFT

Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point…remove and cool to lukewarm (see note). Remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.

In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.

Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½” thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½” slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.

MAPLE GLAZE
1 + 1/3 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon maple extract
2 OR 3 tablespoons milk

Got the recipe and picture from: http://coleensrecipes.blogspot.com/2010/03/best-cinnamon-rolls-we-have-ever-tasted.html#comments

Mini Corn Dogs

Ingredients

1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons plus 1 teaspoon sugar
1 1/4 cups buttermilk
3 tablespoons water
4 cups vegetable oil
toothpicks
1 pack (16 ounces) cocktail sausages (I used the Turkey ones)

Directions
1. In a medium-sized bowl, combine cornmeal, flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, mix buttermilk and water. Then stir in dry ingredients and mix until combined. Let rest 10 minutes while the oil heats.
3. Heat vegetable oil to 375°F (measuring with a candy thermometer) in a high-sided, 8-quart pan. Insert a toothpick into each cocktail sausage and set aside.
4. When oil is heated, remix batter. If your bowl is shallow, transfer the batter to a tall/deep dish. This is to make dunking the sausages easier. Working with three sausages at a time, dip each sausage into the batter and drop directly into the heated oil. (Don't cook more than three at a time. They cook too quickly, and one may burn before you get it out if too many are in there.)
5. Turn corn dogs with a slotted spoon until it's golden brown. Transfer to a paper-towel-lined plate to drain extra oil. Let cool slightly before eating.

Enjoy!

I got this recipe from http://attemptingcreative.blogspot.com/search?updated-max=2010-08-13T14:36:00-05:00&max-results=7