Pizza Pasta

GREAT meal eaten right away, but also a GREAT freezer meal. Double the recipe and do both!!

16 oz. spiral pasta

6 oz. pepperoni (that's one little pkg)

1 jar tomato sauce (24 oz)

15 oz container of Ricotta Cheese

1 pound ground beef

1-2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1) Cook pasta, and drain. 

2) While pasta is cooking, brown ground beef and drain off fat. Cut the pepperoni slices in half or in quarters (you can also buy the diced pepperoni by Hormel...easier!)

3) Mix together the pasta, beef, pepperoni, tomato sauce and Ricotta cheese. Stir until everything is covered with sauce.

4) Spread into SPRAYED 9x13" pan (disposable foil pans are GREAT for freezer meals instead of wasting your glass pans). Put Mozzarella cheese over the top of the pasta mixture, then the Parmesan cheese.

*Double layer the foil if you're freezing this meal, and label so you know what it is :) 

**Let it thaw in the fridge for 48 hours before heating and eating. Bake at 400 degrees until it's warmed through. Bake the first 20-30 minutes with the foil loosely on top of the pan, and then remove for the last 10-15 minutes for the cheese to melt.

Almond Crusted Tilapia

1 cup raw almonds
2 eggs, beaten
5 Tilapia fillets
2 TBSP olive oil
Salt to taste

1) Heat olive oil in frying pan.
2) Put almonds in food processor until well ground.
3) Dredge tilapia fillets in eggs, then in ground almonds.
4) Carefully place in the heated olive oil, and cook about 3 minutes per side.
5) Let cool on paper towel, and lightly salt.

Hot Cocoa Mix

2 1/2 cups instant dry milk
3 cups powdered sugar
1 cup cocoa powder
1/2 tsp salt
1 tsp cinnamon (optional)
1 cup mini marshmallows

Sugar Cookies-Our Best Bites

1 cup real butter (no substitutions)
1 cup sugar
1 egg (large or extra large)
1 1/2 teaspoons almod extract (you can use vanilla instead)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

1) Cream butter and sugar until light and fluffy, about 2 minutes, Add in egg and the extract and mix to incorporate.
2) In a separate bowl, combine flour, baking powder, and salt and to whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
3) To make the chilling and cutting process easier, roll the dough 1/4-inch thick between 2 sheets of parchment paper. Lay the sheet of dough flat on cookie sheet and refrigerate for 30 minutes, or place in freezer for 15 minutes.
4) Cut cookies into desired shapes. Bake in preheated 350 degree oven for 8-12 minutes, or just until set. For crisp cookies, bake for 10-13 minutes.
5) When desired doneness is reached, allow to cool on the pans for about 5 minutes and then transfer to the cooling racks and let the cookies cool completely.

Mom's Crescent Rolls

5-6 c. flour

2 TBS yeast

1/3 c. sugar

2 1/2 tsp salt

1/3 c. melted butter or oil

2/3 c. powdered milk

1 egg

2 c. warm water

Directions:

1) Mix ingredients by hand or with wooden spoon

2) Let dough rise in warm oven after turning off heat.

3) Punch down dough, then rest.

4) Divide dough into 3 equal portions

5) Roll each portion into a circle.

6) Spread with melted butter.

7) Cut into triangles

8) Roll up each triangle

9) Bake at 350 for 15 mins

Cheesy Garlic and Chive Potatoes

*from Our Best Bites: Savoring the Seasons cookbook*

Single Recipe for 8x8" pan:
2 pounds baking potatoes (russets)
1 1/2 cups sour cream
1/4 cup freshly chopped chives OR 2 TBSP dried chives
3 cloves garlic, minced
2 TBSP grated onion
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 1/4 cup sharp cheddar cheese, divided
1 1/4 cup grated swiss or Gruyere cheese, divided

Doubled for 9x13" pan:
4 pounds baking potatoes
3 cups sour cream
1/2 cup freshly chopped chives OR 1/4 cup dried chives
6 cloves garlic, minced (1 TBSP)
1/4 cup grated onion
1 TBSP kosher salt
1/2 tsp black pepper
2 1/2 cups sharp cheddar cheese, divided
2 1/2 cups grated swiss or Gruyere cheese, divided

1) Cook potatoes a day ahead. Preheat oven to 425 degrees. Wash potatoes, with skins on, under cold water. Pat dry, Pierce each potato a few times with a knife and then place directly on the oven rack. Bake about 1 hour or until you can easily pierce the potatoes with a knife all the way through. Remove from oven and cool completely. Cover potatoes with plastic wrap, and refrigerate until ready to use.

2) NEXT DAY: Preheat oven to 350 degrees. Using a large hole box grater, grate potatoes with skins on. Some of  the skin will naturally peel off and you can discard it. Combine sour cream, chives, garlic, onion, salt, and pepper in a large mixing bowl. Add grated potatoes and gently toss to combine. Add 1 cup of Cheddar Cheese (or 2 cups, if doubling), and 1 cup of Swiss/Gruyere cheese (or 2 cups, if doubling) and fold in to combine.

3) Spray 8x8 (or 9x13) pan, and place mixture in the greased pan. Sprinkle leftover cheeses on top. Bake 30-40 minutes, until hot and bubbly and lightly browned around the edges. Cool for 10 minutes before serving.

Mrs. Field's Chocolate Chip Cookies

1 lb. butter
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 TBSP vanilla
6 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups chocolate chips
2 cup chopped nuts (optional)

Pre-heat oven to 350. Combine all ingredients well and beat for 3-4 minutes. Taste the dough to make sure it's delicious...;) Grease cookie sheets. Drop dough by tablespoon onto cookie sheet. Bake 10-12 minutes. Remove from oven, and allow to cool for 2 minutes before transferring onto cooling rack.

**Can also substitute plain M&Ms in place of the chocolate chips.