Make-Your-Own Mini Pizzas

(this was a favorite of mine and my brother's when we were growing up...kids LOVE it!)

12 Rhode's Frozen Dinner Rolls - thawed, but NOT risen (more if you have a larger family)
1 can pizza sauce, or make your own with tomato sauce, garlic powder, and italian seasoning
grated mozzerella cheese
desired toppings (pepperoni, olives, mushrooms, pineapple, peppers, sausage, etc;)

This is a family dinner-making event that everyone will have lots of fun with!
Preheat oven to 350 degrees.

Put all your toppings into little bowls (pepperoni in one bowl, olives in another, etc;)
Give everyone 2 or 3 thawed dinner rolls. At a clean and floured table or counter, have everyone mash their rolls together and then roll their dough out flat and circular to make their own personal pizza. Spoon some sauce on each pizza for them to spread around. Give everyone some cheese to sprinkle onto their pizza. Allow each person to put their own toppings on their pizza. Let them pick what to put on and how much! (They may even want to make faces or designs on their pizzas with the toppings!)

Place all pizzas on a baking tray and bake @ 350 for approximately 10 to 15 minutes, watching closely. Pizzas are done when crust is a light, golden brown.

Barbecue Pork Sandwiches

{This is one of my favorite summertime meals!}

2 to 3 pounds boneless pork roast
3/4 cup minced onion
1 bottle favorite barbecue sauce
1/4 cup honey
sandwich rolls - I like harder ones because they don't get soggy as fast.

Place roast in greased slow cooker. Combine onion, barbecue sauce, and honey. Pour mixture over meat. Cover and cook on low heat 6-8 hours. When roast is done, use two forks to shred meat.

Serve with watermelon and corn on the cob. Yummmmm.

Fried Rice

This can be used as a side dish OR a main course. Whatever you want to do!
(submitted by Stephanie S.)

4-5 cups cooked rice (more of less depending on how many people you are feeding)
2 peppers cut (red, green or orange mix it up)
1 onion chopped
1 clove garlic minced
1/2 lb bacon or as much as you like
1/2 lb ham cubed
6-9 eggs (more or less depending on what you like)
peas
carrots
or any other veggie you have around

Directions:

cook rice-while rice is cooking cut up bacon and ham and fry in pan medium heat-chop onion, peppers and garlic add to meat continue to fry -add any veggies you want to the mixture and cook through-cook and scramble eggs in separate frying pan-when rice is done throw it all together in a large mixing bowl and add soy sauce to taste.

Buffalo Chicken Poppers

(submitted by BethAnna S.)

1 pkg Crescent rolls or wanton wraps
canned chicken (or cooked boneless skinless breasts, shredded)
Franks Buffalo Sauce
Melted butter
Fresh Blue Cheese
Blue Cheese Dressing or Ranch Dressing
Mix Franks sauce & chicken together in a bowl to desired saucy-ness reserving some of the sauce. Flatten out crescent rolls on a pan and cut in halves. (If using Wanton wraps no need to flatten or cut in half) Brush with melted butter then franks sauce. Add a small amount of crumbled blue cheese to center then chicken mixture. Seal off fried wanton style brush with more melted butter (beaten egg mixture works best to seal if using wantons). Bake 350 Degrees until rolls are golden brown. (about 8-10 min) Serve with favorite dipping sauce (If using wantons a pampered chef type baking stone or just deep frying works best)

Cheesy Chicken and Rice Casserole

( as seen on the back of cream of chicken soup cans)
submitted by Kira P.



1 can (26 oz) cream of chicken soup
2 cups water
1 1/2 cup uncooked white rice
3 cups fresh or frozen mixed veggies
1 tsp. onion powder
6 skinless boneless chicken breast halves
1/2 cup shredded cheese
1. stir soup, water,rice, veggies and onion powder in 13 x 9 shallow baking dish
2. top with chicken. season chicken as desired. cover
3. bake at 375 for 1 hour top with cheese..
works best if chicken isnt frozen

same instructions, but here is the recipe for the smaller can of soup so serves a smaller family:
1 can (10 3/4 oz ) cream of chicken soup
1 1/3 cup water
3/4 cup uncooked rice
2 cups veggies
1/2 tsp onion powder
4 chicken breasts
1/2 cup cheese

Steak Fajitas

(I make these with left over steak meat!)
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers (I usually use one red and one green,) stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade:
Juice of 1 lime
2Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
optional: 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients.

Set the steak in the marinade and let it sit at least an hour, the longer the better.
Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.Serve immediately with shredded cheese, salsa. shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Teriyaki Flank Steak

(I make these with left over steak meat!)
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers (I usually use one red and one green,) stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
Marinade:
Juice of 1 lime
2Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
optional: 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients.
Set the steak in the marinade and let it sit at least an hour, the longer the better.
Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.Serve immediately with shredded cheese, salsa. shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)