Add on some chopped green onions also!

INGREDIENTS:

1 loaf unsliced Italian bread ( use a 1-pound loaf)

1/2 cup plus 2 tablespoons  butter

3 teaspoons garlic powder (can use more)

1 tablespoon dried parsley

1/2 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese (can use more or less or can use shredded cheddar cheese)

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Prepare a 15 x 10-inch jelly-roll pan or baking sheet.

Slice the bread into about 3/4-inch slices.

In the microwave or stove top melt the butter with garlic powder.

Mix in the dried parsley.

Place the bread slices on the baking sheet.

Using a pastry brush generously coat the tops of each slice with the melted butter/garlic mixture.

Sprinkle tops of each slice lightly with Parmesan cheese.

Bake for about 10 minutes or until lightly toasted.

Remove from heat then sprinkle shredded mozzarella or cheddar cheese onto each slice.

Return to oven and bake for another 3-5 minutes or until cheese has melted and the bread is lightly toasted.

You will also find this recipe on www.recipezazz.com

Easy and so delicious!

I didn’t post the amounts you can use as much as you like, homemade garlic bread slices may be used in place of the frozen slices, for extra heat sprinkle on crushed chili flakes, if you prefer a more crispier bread then broil the bread slices until golden brown, top with ingredients then broil for a couple minutes

Yield 8 slices

1 (11-1/4) ounce package frozen garlic bread slices, thawed

prepared pizza sauce

sliced pizza pepperoni

canned mushrooms, drained (hand-squeeze out excess moisture)

shredded mozzarella cheese

INSTRUCTIONS:—————————————

Live a 15 x 10-inch baking sheet with foil, then lightly coat the foil with cooking spray.

Place the garlic bread slices on the baking sheet, then spread all slices with pizza sauce, pepperoni, mushrooms then the mozzarella on top.

Broil 3-4 inches from heat for about 4-6 minutes.

Yield 30 donuts

INGREDIENTS:

2 large eggs

1 cup sugar

2 cups cooled mashed potatoes (mash hot potatoes with 3 tablespoons milk and 2 tablespoon butter)

3/4 cup buttermilk, room temperature

2-1/2 tablespoons butter, melted

1-1/2 teaspoons vanilla

4-1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground nutmeg

1/8 teaspoon ground ginger

oil for deep-fat frying

additional sugar

INSTRUCTIONS:—————————————-

In a large bowl beat eggs and sugar.

Add the cooled potatoes, buttermilk, butter and vanilla and beat until well combined.

In a bowl combine the flour with baking powder, baking soda, nutmeg and ginger; gradually add to egg mixture and mix well; cover and refrigerate for 2 hours.

Turn onto a lightly floured surface; roll to  about 1/2 -inch thickness.

Cut with a floured 2-1/2-inch doughnut cutter.

In an electric skillet or deep-fat fryer heat oil to 375 degrees F

Fry doughnuts a few at a time until golden brown on both sides (about 2 minutes).

Drain on paper towels.

Roll warm doughnuts in sugar if desired.

These are made easy using frozen store bought bread dough, you can also make these using your own favorite white bread dough or sweet dough recipe

You will need two 12-inch pizza pans for this, the glaze must be drizzled onto warm rolls

Yield 2 large rolls

INGREDIENTS:

1/2 cup plus 2 tablespoons white sugar

1/2 cup plus 2 tablespoons packed brown sugar

2 teaspoons ground cinnamon (can use more cinnamon)

2 frozen 1-pound bread dough loaves, completely thawed (such as Rhodes, do not rise the thawed dough you will rise at the end of the recipe)

1/2 cup melted butter, cooled (you may need more)

1 cup chopped walnuts or pecans

1-1/2 cups confectioners’ sugar

6 teaspoons light cream, or as needed

1 teaspoon vanilla extract

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Lightly grease two 12-inch pizza pans.

In a shallow bowl combine both sugars and cinnamon; set aside.

On a lightly floured surface roll each loaf of dough into a 12 x 4-inch rectangle.

Cut each rectangle lengthwise into four 1-inch strips (use a pizza cutter for easy slicing).

Roll each strip into an 18-inch long rope.

Coat each rope in cooled melted butter, then roll in sugar mixture.

“Coil” one rope in the center of a greased 12-inch pizza pan.

Add three more ropes pinching ends together to fill one pan.

Repeat with remaining ropes on a second pizza pan.

Sprinkle with nuts and remaining cinnamon-sugar.

Cover and let rise in a warm place until doubled (about 40-45 minutes).

Bake for 20-30 minutes or until golden brown.

In a small bowl whisk the confectioners sugar with light cream and vanilla until smooth.

Drizzle over warm rolls.

Also on www.recipezazz.com

Servings 4-6

INGREDIENTS:

1-1/2 pounds ground beef (even better, a mixture of half ground beef and bulk Italian sausage meat)

4 garlic cloves, minced

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

2 (8 ounce) loaves French bread, halved lengthwise

1 (8 ounce) jar Velveeta cheese sauce (remove the sauce to a microwavable-safe bowl and warm in microwave slightly for easy pouring)

1 (4 ounce) can mushroom stems and pieces, drained

3 green onions, chopped

1 (4 ounce) can sliced jalapenos, drained

1 (8 ounce) can tomato sauce

1/2 cup fresh grated Parmesan cheese

4 cups shredded mozzarella cheese

INSTRUCTIONS:———————————————

In a skillet cook beef over medium heat until no longer pink; drain fat.

Add in garlic, seasoned salt and black pepper; continue cooking until meat is browned (about 10-12 minutes).

Place each bread half on a large piece of heavy-duty foil, then spread each slice with cheese sauce.

Top with beef mixture, mushrooms, green onions and jalapenos.

Drizzle with tomato sauce.

Sprinkle with Parmesan cheese, then mozzarella cheeses.

At this point you may wrap in foil then freeze for up to 2 months

When ready to use; unwrap loaves and thaw on baking sheets in the refrigerator.

Bake at 350 degrees F for 18 minutes or until cheese is melted.

Yield 1 loaf/ 20 Servings

INGREDIENTS:

1 dough recipe from Kitten’s Jumbo Cinnamon Rolls

2/3 cup packed brown sugar

1/4 cup butter, cubed

1/4 cup heavy (33-35%) whipping cream

1 cup chopped walnuts or pecans, divided (can use more)

1 cup white sugar

1-1/2 teaspoons ground cinnamon

1/2 cup butter, melted

INSTRUCTIONS:———————————————-

Prepare the sweet dough according to instructions up to step# 9.

While rising the dough start the caramel sauce (start this right after rising as the sauce needs time to cool).

For caramel sauce, in a small saucepan, bring 2/3 cup brown sugar, 1/4 cup butter and whipping cream to a boil; cook and stir for 3 minutes; cool slightly.

Pour half of the caramel sauce into a greased 10-inch  fluted tube pan; sprinkle with half of the walnuts or pecans.

After the dough has risen, punch dough down then shape into 40 balls (about 1-1/4-in. diameter).

In a shallow bowl combine 1 cup of white sugar with 1-1/2 teaspoons cinnamon.

Place cooled melted butter in another bowl.

Dip balls first in melted butter, then roll in sugar mixture.

Place 20 balls in the tube pan; drizzle the dough balls with remaining caramel then top with nuts.

Top with remaining balls.

Cover and let rise until doubled (about 45 minutes).

Bake in a preheated 350 degree F oven  for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly.)

Cool for 10 minutes before inverting onto a serving plate.

Serve warm.

This is a tried and true recipe I have used many times in the past, these make the best homemade noodles!

INGREDIENTS:

2-1/2 cups all-purpose flour

1/8 teaspoon salt

2 large  eggs, beaten

1/2 cup milk ( almost room temperature)

1 tablespoon soft butter

INSTRUCTIONS:————————————–

In a large bowl combine the flour with salt.

Add in eggs, milk and soft butter; mix to combine, then knead until smooth (this should take you about 5-6 minutes).

Cover with a clean tea towel and allow to rest for 10 minutes in the bowl.

Flour your work surface.

Place the dough on the surface.

Using a lightly-floured rolling pin roll out to about 1/8-inch thickness or as thin as possible.

Using a pizza cutter slice the dough into desired size strips (I do mine about 1/2-inch).

Allow the strands to air-dry on the counter uncovered before cooking (this should take about 30 minutes or until no longer moist and sticky).

If not using the noodles right away, toss with a small amount of flour and store covered in refrigerator until ready to use.

The cooking time for fresh noodles takes much lesss time than dry.