Mozzarella Ham Stromboli

1 tube (11 oz) refrigerated crusty french loaf
2 cups (8oz) shredded mozzarella cheese
1/4 lb thinly sliced deli ham
1 TBSP melted butter
1 TBSP grated Parmesan cheese

On a lightly floured surface, unroll dough at seam. Pat dough into a 14 x 12 in rectangle. Sprinkle mozzarella cheese over dough to within 1/2 inch of edges. Top with single layer of ham. Roll up tightly from a short side; pinch seam to seal. Place seam side down on an un-greased baking sheet. Brush top of loaf with melted butter and sprinkle with Parmesan cheese. Bake at 375 for 2o-25 minutes or until golden brown. Cool on wire rack for 5 minutes before slicing. (6 servings)

Sausage Cream Cheese Rolls

I think this appetizer has probably been around forever. But I didn't make them until last year for the first time. Fell in LOVE with them!! They are so easy and taste amazing. In fact I have a batch cooking right now.... getting ready to go to our last Christmas party. My husband has the camera or I would have posted a pic.

2 pkg crescent rolls
8 oz. cream cheese
1 lb cooked sausage

Preheat oven to 350 degrees.

Mix prepared sausage and cream cheese together. Roll each can of crescent rolls into a large rectangle. Spread half of cream cheese mixture on one rectangle. Repeat on the next rectangle. Start on long edge and roll- pinwheel effect will happen. Put in fridge for 1 hour. Remove and cut into 1/2' circles. Cook 10 min in oven.

Hot Taco Dip

1 can bean & bacon soup
1 can chili (without beans)
1/2 envelope dry taco mix
1/2 t dried/powdered onion
1/2 C shredded cheddar cheese
1 C sour cream
Cayenne pepper to taste

Directions:
Mash beans after heating in microwave. Then mix all ingredients together. Heat thoroughly! Enjoy eating this wonderful dip with Tortilla chips.

Oven Caramel Corn

This takes a little bit of time but worth the work! Makes great gifts!

Oven Carmel Corn

8 or 9 quarts of popped corn

2 cups of Brown Sugar

1 cup butter

1/2 cup white Karo Syrup

1 tsp. salt

1 tsp. vanilla

Boil all ingredients except corn for 5 minutes, mixing well and stirring occasionally. Remove from heat. Pour over popped corn, mixing well. ( I used four cookie sheets to place the popcorn on) Place in 250 degree over for 1 hour, stirring occasionally. Store in air tight container.

Tom's Crackers

from Bill Harvey
1 box Saltine Crackers (we use multigrain)
1 1/2 cup Canola oil (not Wesson brand)
2 packs Ranch dry mix
2 tsp. garlic powder
1 tsp pepper
1 TBSP. Cayenne pepper


Place crackers in a 9x13 pan with lid.
Mix ingredients together.
Pour mixture over crackers.
Randomly shake around to spread mixture on crackers.
Let mixture soak into crackers overnight or for several hours.

May serve with cream cheese.


You can also make these less spicy without the cayenne pepper.

Toasted Chickpeas

Well, to be totally honest, I have COMPLETELY forgotten to post on Recipeasy lately! I will blame it on the pregnant brain, ok?

Speaking of being pregnant, I have been told that I am anemic (low iron). Its happened with each of my pregnancies, but its never affected me until this one. I think this is one of the reasons I have been SO exhausted.

Besides my vitamins and extra iron supplements (which upset my tummy) I have been trying to look for ways to add iron to my regular diet. Liver isn't recommended in pregnancy (not that I like it particularly) and we just don't eat a lot of red meat. Not really any to speak of, actually.

By doing some research I found that Chickpeas are a good source of iron. I LOVE hummus. And chickpeas in chili and other things are great. I had a can in my pantry and some dried ones. So, here's what I did:


Toasted Chickpeas

Preheat oven to 350

Toss one can, drained, (or approx 2 cups of presoaked dried) Chickpeas with 1/4 cup olive oil, 2 minced cloves of garlic and the juice of half a lime/lemon.

Spread on a cookie sheet (next time I will cover mine with foil and spray it).

Bake for about 30min, stirring occasionally. Sprinkle salt to taste.


Not only does this make the house smell SO good, they are addictingly great to munch on. My husband and kids loved them too!

Chicken Jalepeno Dip

This recipe is from my GREAT FRIEND Stacy. And it is unbelievable delicious! I made it this weekend and it was a great hit!

1 can cream of chicken soup
20 oz chicken breast, cooked and diced
4 oz Pepper Jack cheese
8 oz cream cheese
8 oz sour cream
1/2 green pepper - optional
4 oz Jalapeño or 4 oz green chilis
1 small minced onion
1 tsp garlic
3/4 cup velveeta, diced

Put in crockpot until melted