Pizza Roll-ups

1/2 lb ground beef
1 can (8oz) tomato sauce
1/2 c shredded mozzarella cheese
1/2 tsp dried oregano
2 tubes refrigerated crescent rolls

1. In large skillet, cook beef; drain. Remove from heat. Add tomato sauce, cheese and oregano.
2. Separate crescent dough into 8 rectangles, pinching seams together. Place about 3 tbsp of meat mixture along on side of each rectangle. Roll up jelly-roll style, starting with a long side. Cut each roll into 3 pieces. Place seams side down 2 in. apart on greased baking sheets. Bake at 375 for 15 min. or until golden brown.

Strawberry Graham Dessert

1 c graham cracker crumbs
2 tbsp butter, melted
1 package (3 oz) strawberry gelatin
1 c boiling water
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 tbsp lemon juice
4 oz cream cheese, softened
1/2 c confectioners' sugar
1 tsp vanilla extract
dash salt
1 c heavy whipping cream, whipped
fresh strawberries and mint, optional

1. In small bowl, combine cracker crumbs and butter; set aside 1 tbsp for topping. Press mixture into the bottom of a greased 8in square baking dish. Bake at 325 for 10-14 min or until golden brown. Cool on wire rack.
2. In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1 1/2 hrs.
3. In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.
4. Pour gelatin mixture over filing; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh strawberries and mint if desired.

Chicken and Bows

1 package (16 oz) bow tie pasta
2 lb boneless skinless chicken breast, cut into strips
1 c chopped sweet red pepper
1/4 c butter, cubed
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 c frozen peas (I used one of peas drained)
1 1/2 c milk
1 tsp garlic powder
1/4 to 1/2 tsp salt
1/4 tsp pepper
2/3 c grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 min or until chicken juices fun clear. (I cooked the chicken in a skillet. I added the pepper when the chicken was almost done, I cut the chicken into chunk size pieces)
2. Stir in soup, peas, milk, garlic power, salt and pepper. Bring to boil. Reduce heat; simmer, uncovered, for 1-2 min or until heated though. Stir in cheese. Drain pasta; add chicken mixture.
3. Serve half of the mixture immediately. Cool remaining mixture; transfer to freezer container. Cover and freeze for up to 3 months.
*to use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3 qt microwave safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each)

Notes: I found that this did not have enough seasoning for us. I added more seasonings that we like. Next time I think I will use cream of mushroom soup instead of the chicken.

Fancy Fruit Pizza

1 tube refrigerated sugar cookie dough
1 package (8oz) cream sheese, softened
1/3 c sugar
1/2 tsp vanilla extract
2 medium firm bananas, sliced
2 tsp lemon juice
1 can (20 oz) pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwi, peeled and sliced
1 can (11 oz) mandarin oranges drained
1/3 c orange marmalade
1 tbsp water

1. On greased 14in pizza pan, press cookie dough into 12in circle. Bake at 350 for 15-20 min or until deep golden brown. Cool completely on wire rack.
2. In small bowl beat together cream cheese, sugar and vanilla until smooth. Spread over crust.
3. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over the cream cheese mixture. Refrigerate for 1 hr. Combine marmalade and water. drizzle over fruit.

Notes: Next time I make this I think I will make the cookies smaller and cut the fruit into smaller chunks so that they are easier to manage, more bite size.

Chicken French Bread Pizza

1 loaf (1 lb.) French bread
1/2 c butter, softened
1/2 c shredded chedder cheese
1/3 c grated Parmesan cheese
1 c shredded mozzarella cheese
1 garlic clove, minced
1/4 tsp Italian seasoning
1 can (10 oz) chunk white chicken, drained and flaked
1/2 c chopped sweet red pepper
1/2 c chopped green onion

1. Cut bread in half length and width wise. In small bowl, combine butter, garlic and Italian seasoning. In another small bowl combine cheeses.
2. Spread butter over bread. Top with cheese, chicken, pepper and onions.
3. Place on baking sheet.
4. Bake at 350 for 10-12 min or until cheese is melted. Cut into smaller pieces if desired.

notes: I found out that 1/2 c red pepper is a bit much for us, next time I will use less. I will also try this with other veggies.

Pepperoni Pinwheels

1 tube refrigerated pizza crust
1 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
1 c chopped pepperoni
1/2 c spaghetti sauce, warmed, optional

1. On lightly floured surface, roll dough into rectangle. Sprinkle with cheeses and pepperoni.
2. Roll up jelly-roll style, starting with a long side. Cut into 2 in. slices. Place cut side down in a greased baking pan; lightly press down to flatten.
3. Bake at 400 for 8-10 min or until golden brown, Serve with spaghetti sauce if desired.

Fruit Salsa with Cinnamon Chips

Fruit Salsa:
1 c finely chopped strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwi, peeled and finely chopped
1 8 oz can pineapple crushed (I used chopped), drained
1 tbsp. lemon juice
1.5 tsp sugar

Combine all ingredients in bowl. Cover and refrigerate until serving.
(I also used 2 white peaches chopped finely. I increased the lemon juice and sugar to taste.)

Cinnamon Chips:
10 flower tortillas (8in)
1/4 c butter, melted
1/3 c sugar
1 tsp ground cinnamon

1. Brush tortillas with butter; cut into 8 wedges each.
2. Combine cinnamon and sugar. Sprinkle over tortillas.
3. Place on ungreased baking sheets.
4. Bake at 350 for 5-10 min or until crisp. Serve with fruit salsa

This makes a great refreshing dish. Would be great for desert or appetizer.

Im new at this...

This is my first post on my new blog. I am first and foremost a loving wife to my dear husband Sammy. We were married almost a year ago in the Chapel of Memories at our almamater Mississippi State.

We had a beautiful wedding surrounded by our clostest family and friends. Included in our bridal party were my two younger sisters.

I am also Momma to our dog Frank. He is a 3 year old CockerSpaniel.

I am also a florist in Memphis. Part of my job is a wedding cordinator. I love helping Brides make their dream come true.

I also work on the events crew at work. We do lots of really cool events and partys. Im sure I will post pictures of our events over time.

I will be posting about intresting events in my life.