Pepperoni pizza monkey bread

 

18 Rhodes Bake-N-Serv® Dinner Rolls, Thawed

¼ cup olive oil

1 tsp onion powder

1 tsp garlic powder

1 ½ tsps Italian seasoning

1 tsp dried parsley, divided

5 oz package mini pepperoni

1 cup shredded mozzarella cheese

4 tablespoon grated Parmesan cheese,

½ cup pizza sauce, for dipping

 

1.           Pre-heat oven to 350°F. Lightly grease a 10-inch bundt pan with cooking spray and set aside.

2.           Cut each roll into quarters and place in a medium bowl.

3.           Add olive oil and seasoning. Toss the bread pieces in the oil and seasoning to evenly coat.

4.           Place ⅓ of the bread pieces into the bundt pan. If the bread is sticking together tear it back into pieces as you go.

5.           Top the bread with ⅓ the pepperoni, ⅓ the mozzarella, and a tablespoon of Parmesan cheese.

6.           Repeat this process twice more.

7.           Top the bread with 1 additional tablespoon of Parmesan cheese and the remaining dried parsley.

8.           Place pan on a cookie sheet and place uncovered into the oven. Bake for 35 minutes.

9.           Remove bread from oven and, gently, use a butter knife to pull bread from the sides. Remove from the pan and place on a plate.

10.        Warm the pizza sauce in the microwave for a few seconds. Serve the bread with the dipping sauce.

 cheese curd in paradise

Easy Slow Cooker Mac & Cheese

• 
• Easy Slow Cooker Mac & Cheese Recipe photo by Taste of Home
• 2 cups uncooked elbow macaroni
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
• 1/2 cup sour cream
• 1/4 cup butter, cubed
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/8 teaspoon salt
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded fontina cheese
• 1 cup (4 ounces) shredded provolone cheese

Directions

1. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
2. Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through. Yield: 8 servings.

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

Pumpkin Pasta Sauce

‎6 ounces whole wheat penne pasta

3/4 cup pumpkin puree

3/4 cup low sodium chicken broth

1/4 cup nonfat milk

1 teaspoon margarine

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground ginger

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Refried Beans

Cooked Pinto Beans (drained – flavored)
1/4 – 1/2 stick butter
Onion powder
Garlic powder
Salt
Milk

Drain most of the liquid off the beans. Put butter in a pan and melt it. Add beans and mash. Add a little milk. The beans should be a little runny. Season to taste. Stir while cooking until mix thickens to a consistency you like.