We're having pizza today!

Breakfast Pizza made by Andrea

1 tube crescent rolls - I used the new sheets - they are an awesome time saver
1 lb. pork sausage
1 cup frozen shredded hash browns
1 cup sharp Cheddar cheese
5 eggs
1/4 cup milk

Brown the sausage.  Pat the crescent rolls in a lightly greased round pizza pan.  Crumble on the sausage, add the hash browns, and then sprinkle on the cheese.   Beat the milk and eggs together and pour over the top.  Bake for 30 minutes at 350 degrees or until the eggs are done and set.

3 Types of Pizza made by Lori

Use one bread dough for each pizza.  Spread it flat on a pizza sheet.  Put tomato sauce on top of the dough and then sprinkle on Mozzarella Cheese and then the following toppings to make different types of pizza.

Pepperoni - spread evenly over the top.
Mushroom and Broccoli - Saute mushrooms and broccoli and spread evenly over the top.

Boboli Pizza made by Mary Ann

1 Boboli pizza crust
Italian Pizza Sauce
Shredded Mozzarella Cheese
Diced green peppers
Diced red peppers
Fresh sliced mushrooms

Top pizza crust with ingredients and bake at 350 degrees for 20 mins.  

Oven Roasted Pulled Pork Sandwiches made by Connie

Dry rub:
3 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp brown sugar
1 Tbsp dry mustard
3 Tbsp coarse salt
1 (5-7 lb) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 tsp. salt
1 Tbsp. cayenne
1/2 tsp. freshly ground black pepper

Mix the dry rub ingredients together in a small bowl.  Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.  Preheat the oven to 300 degrees.  Put the pork in a roasting pan and bake for about 6 hours.  Basically, roast the pork until it's falling apart and an instant-read thermometer registers 170 degrees.  To make the barbecue sauce combine all the ingredients in a saucepan over medium heat and simmer gently, stirring, for 10 minutes until the sugar dissolves.  Remove the pork roast from the oven and transfer to a large platter.  Allow the meat to rest for about 10 mins and while still warm, take 2 forks and "pull" the meat to form shreds.  Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other.  Put the shredded pork in a bowl and pour 1/2 of the sauce on the pork and mix well to coat.  Serve the pork with the left-over sauce for people to add to their taste.
Makes 12 sandwiches.

Taco Dip  made by Stacey

8 oz whipped cream cheese
8 oz sour cream
1 bottle taco sauce
shredded lettuce
chopped tomatoes
shredded cheese
tostito chips

Mix the cream cheese, sour cream and taco sauce together.  Place this on the bottom of a platter.  Top with the lettuce, tomatoes, and cheese and serve with chips.

Chicken Pizza made by Kathy

1 package (8 oz) refrigerated crescent dinner rolls
2 whole chicken breasts, split, skinned and boned
1/4 cup vegetable oil
1 large onion, sliced into thin rings
1 large green bell pepper, sliced into thin rings
1/2 pound fresh mushrooms, sliced
1/2 cup pitted ripe olives, sliced
1 can (1o 1.2 oz) pizza sauce with cheese
1 tsp. garlic salt
1 tsp. dried oregano
1/4 cup grated Parmesan cheese
2 cups (8 oz) shredded mozzarella cheese

Preheat oven to 425 degrees.  Press the crescent rolls into a lightly oiled 12-inch pizza pan, covering it completely.  Cut chicken into 1 inch pieces.  Heat oil in large skillet over medium-high heat.  Add chicken, onion, pepper, mushrooms, and olives.  Cook and stir about 5 mins or until chicken is cooked.  Spread pizza sauce over the dough.  Spoon chicken mixture evenly over sauce.  Sprinkle with garlic salt, oregano and Parmesan cheese.  Top with mozzarella cheese.  Bake for 20 mins or until crust is golden brown.

Caprice Salad made by Kathy

Tomatoes
olive oil
fresh mozzarella cheese
fresh basil
Note the way Kathy cut the mozzarella with a cookie cutter to get a flower shape - so pretty

Rocky Road Cookie Pizza made by Andrea

1 package Pillsbury's Best Refrigerated Sugar cookies
1/2 cup chopped salted peanuts
1 cups mini marshmallows
6 oz. chocolate chips
6 oz butterscotch chips
chocolate ice cream syrup
caramel ice cream syrup

Press dough into greased pizza pan. Heat oven to 350 degrees and bake for 13-16 mins or until lightly brown.  Remove from the oven and top with the peanuts and chips and fill in with the marshmallows.  Drizzle both kinds of syrup over the top.  Return to the oven for an additional 5-10 mins and bake until golden brown and until the marshmallows puff up.  Cut into wedges or squares.  Note - this is very rich but oh, so good!

Cookie Pizza made by Susie

Spread 12 oz. of store bought cookie dough into a round greased pizza pan.  Bake at 350 degrees for about 20 mins until golden brown.  Cool and slice into wedges.  Sprinkle the pieces with chocolate chips and drizzle with melted white chocolate. 

The smiling Wednesday volunteer kitchen crew get ready to go through the pizza line.  These ladies are wonderful and do so many jobs for the House.  They have become friends with the Lovely Lunch Ladies and we look forward to seeing each other on our volunteer days. 

We're celebrating Valentine's Day and giving you some ideas for a Super Bowl party at the same time.

Brushetta made by Andrea

Crostini or bread cut into thin slices
your favorite bruschetta mix
slice of fresh mozzarella cheese
fresh basil

Put the slice of mozzarella cheese on the top of the crostini and then top with the bruschetta mixture and then a sprig of fresh basil.  Heat for just a few minutes until the cheese just softens enough to hold the bruschetta in place.

Cheesy Spinach and Bacon Dip made by Sandi

1 package (10 oz) frozen chopped spinach, thawed and drained
1 lb (16 oz) Velveeta cut into 1/2 inch cubes
4 oz. cream cheese, cubed
1 can Ro-Tel diced tomatoes and green chilies, undrained
8 slices Oscar Mayer bacon, cooked and crumbled

Microwave the ingredients on high for 5 minutes or until the Velveeta is completely melted and mixture is well blended, stirring after 3 mins.

Tuna Melts  made by Lori

2 cans of tuna
4 Tbsp. mayonnaise
1 stick of  celery, chopped
1/4 onion diced

Mix the above and spread on garlic rounds and top with a slice of American cheese and bake until just melted.

Turkey Chili made by Stacey

1 Tbsp. stick margarine or butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbsp. minced seeded jalapeno pepper
1 garlic clove, minced
3 cups chopped cooked turkey (about 15 oz)
2 (19 oz) cans cannelloni beans or other white beans drained and divided
2 (16 oz) cans fat-free, less sodium chicken broth
1 (4.5 oz.) can chopped green chilies
1 cup frozen whole kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup 1% low fat milk
1/2 cup chopped fresh cilantro

Melt the margarine in a large dutch oven over medium-high heat.  Add the onion, celery, pepper, jalapeno pepper, and garlic and saute 5 mins.  Use 1 1/2 cup of the beans and add the rest of the ingredients except for the cilantro and milk and bring to a boil.  Cover, reduce heat, and summer 15 mins.  Mash the remaining
beans and add it to the turkey mixture along with the milk.  Simmer uncovered for 20 mins or until mixture is thick, stirring frequently.  Stir in the cilantro.  Makes 11 one cup servings.

Chuck Wagon Bean Casserole made by Kathy

1/3 lb. bacon
3 lbs. ground beef or sausage
3 cups onion, chopped
1 cup celery, chopped
2 beef bouillon cubes
1-2 cloves garlic, minced
1 1/2 cups ketchup
3 Tbsp. mustard
salt and pepper to taste
2 29 oz. cans molasses-style baked beans

Saute bacon until crisp and set aside.  In the same pan saute beef, onion, and celery until browned and drain.  Dissolve bouillon cubes in one-half cup boiling water and stir with remaining ingredients into meat mixture.  Crumble the bacon and add.  Bake at 350 degrees for 75 minutes, or until hot and bubbly.

Country Sausage Macaroni and Cheese made by Kathy

1 lb. Bob Evans special seasonings roll sausage
1 1/2 cups milk
12 oz. pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 tsp. cayenne pepper
12 oz. uncooked elbow macaroni
2 Tbsp. grated Parmesan cheese

Preheat oven to 350 degrees.  Crumble and cook sausage in medium skillet until browned.  Drain on paper towels.  Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth.  Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper.  Remove from heat.  Cook macaroni according to package directions; drain.  Combine hot macaroni and cheese mixture in large bowl.  toss until well coated.  Spoon into greased shallow 2 qt. dish.  Cover and bake for 15-20 mins.  Stir; sprinkle with Parmesan cheese.  Bake, uncovered, 5 more minutes; let stand 10 minutes before serving.

Finger Jello made by Andrea

3 packages of jello of your choice
4 envelopes Knox unflavored gelatin
4 cups boiling water

Mix the 2 gelatins together and pour the boiling water over and stir until totally dissolved.  Place in a cookie sheet pan and let set until it starts to set or is stable enough to move to the refrigerator.  Chill until very firm.  Cut out with a cookie cutter of your choice.

Gooey Butter Cake made by Connie

Cake:
1 18 1/4 ounce package yellow cake mix
1 egg
8 Tbs. butter, melted

Filling:
1 8 oz. cream cheese, softened
2 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
1 16 oz. box powdered sugar
1 20 oz. can drained crushed pineapple

Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with electric miser.  Pat dry mixture into a 13 x 9 inch baking pan.  In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, butter, and pineapple and beat.  Next, add the powdered sugar and mix well.  Spread over the cake batter and bake for 40-50 mins and note that the center should be a little gooey.  Warning - this cake could be addictive - it is wonderful.

Decorated Sugar Cookies made by Andrea

This is how to solve the "I don't have time to bake beautiful sugar cookies" dilemma
Buy the precut cookies at GFS.  You will still need to bake them but that is easy.  Now go to Beuhler's and buy their yummy French Vanilla Frosting.  The rest is up to you as to how you want to decorate them.  They are seriously delicious and everyone will want your recipe.  Thank you GFS and Beuhler's for making this easy.

Pecan Pie made by Lori

8 oz. Karo corn syrup
1 cup sugar
3 eggs
2 Tbsp. melted butter
1 tsp. vanilla
1 pie crush, uncooked
optional - you can add chocolate chips

Whip the corn syrup, eggs, sugar, butter, and vanilla together.  Put in the uncooked pie crust and bake at 350 degrees for 55 mins.  This is totally sinful!!!!

We  hope everyone had a great Valentines Day!