December 5, 2009

Pepperoni Sausage Lasagna

Prep Time: 1.5 hours
Cook Time: 45 minutes
Container: 9 x 13 x 2 baking pan, large skillet, stock pot
Servings: 12
Ingredients
- 2 pounds lasagna noodles
- 8 ounces pepperoni - sliced
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese - shredded
- 1 cup Parmesan cheese - grated
- 1 pound Italian sausage
- 1 pound ground beef
- 1/2 cup onion - diced

- Tomato Sauce:
- 3 tablespoons olive oil
- 1 yellow onion - diced
- 5 cloves garlic - crushed
- 6 cups Roma tomatoes - skinned and diced
- 2 tablespoons basil leaves - chopped
- 1 tablespoon oregano - chopped
- salt and pepper to taste

* Preheat oven to 375° F.
* Cook pasta noodles according to package directions.
* Remove noodles from water when finished cooking and lay them out on paper towels.
* In a skillet saute the pepperoni over medium heat until crispy, approximately 3-4 minutes.
* Remove and drain on a paper towel.
* Wipe out the skillet and add the hamburger and sausage with 1/2 cup of the onion.
* Cook until the meat is no longer pink and the onions are tender.
* Drain on a paper towel.
* For the tomato sauce, heat the olive oil in a saucepan.
* Add the onion and cook over medium heat until translucent.
* Add the garlic and cook 2 more minutes.
* Then add the tomatoes and cook over low heat 1/2 hour.
* Add basil and oregano and continue to cook for another 1/2 hour.
* Season with salt and pepper.
* Cool and store in the refrigerator until ready to use.
* In a baking pan, pour one cup of the tomato sauce in the bottom and spread it out to cover.
* Then layer 3-4 noodles on the sauce, overlapping slightly.
* Top with 1/3 cup of ricotta, 1/3 cup mozzarella cheese, 1/3 of the sausage and hamburger, then sprinkle with Parmesan cheese.
* Top with 1/2 cup of tomato sauce and 1/4 cup of the pepperoni.
* Repeat layers 2 more times.
* On the very top layer, finish with a layer of the remaining ricotta cheese, tomato sauce, mozzarella and pepperoni.
* Sprinkle all over with Parmesan cheese.
* Bake 40-45 minutes or until the top is bubbly and lightly browned.
* Remove from the oven and let it sit for 15 minutes before serving.

Pepperoni Crisps

Prep Time: 15 minutes
Cook Time: 1 minute
Container: Cutting board and microwave safe dish or plate
Servings: 10
Serving Size: 10 each
Ingredients
- 1 pound pepperoni dry sausage

# If pepperoni is not pre-sliced but consists of a whole stick, slice the stick into thin slices, approximately 1/16 inch to 1/8 inch thick. Small diameter sticks can be kept as round slices while larger sticks such as 3 inch diameter sticks should be cut into quartered sections or 4 individual pie-shaped wedges.
# Using a microwave-safe dish or plate, lay down 2 layers of paper toweling on the surface of the dish or plate.
# Arrange pepperoni slices evenly on paper toweling. Cover with a single layer of paper toweling.
# Microwave for 1 minute on high setting and check doneness. If pepperoni is still soft and flexible, microwave for more time to achieve the desired crispness. As the pepperoni cooks longer, more oil is removed to crispen the texture.
# If microwave does not rotate food on a turntable as it cooks, then the plate or dish should be manually rotated every 20 to 30 seconds as the food cooks.
# Since each microwave cooks with a different intensity and since some pepperoni slices may be thicker than others, times may vary from the instructions for cooking the pepperoni slices. It may require some testing to achieve the texture desired.
# Remove pepperoni from oven and
# When finished cooking the first batch, repeat procedure on following batches.
# Serve with guacamole or any topping desired. Note: A small diameter pepperoni stick (1 inch diameter or similar) that is sliced into 1/8 inch thick slices may have a tendency to curl around the outside edges, forming a bowl shape which can be a perfect shape for holding dip or guacamole. However, each stick of pepperoni may produce different results so it is best to do several tests. Most packaged pepperoni that is pre-sliced will crisp within a minute or so in the microwave while hand cut slices that will be thicker require longer cooking time.

Bacon Wrapped Smokies

Prep Time: 15 minutes
Cook Time: 1 hour
Container: small slow cooker, baking dish
Servings: 10
Ingredients
- 1 package Little Smokies
- 1 pound bacon
- 3/4 cup brown sugar
- 2 tablespoons vinegar


* Cut bacon slices in half.
* Wrap one piece of bacon around each smokie and place them seam side down in glass baking dish.
* Top with brown sugar and drizzle with vinegar.
* Refrigerate for several hours or overnight.
* Remove from the refrigerator and bake in a 350° oven for one hour.
* Remove from baking dish and transfer to a small slow cooker to keep them warm while serving.

Jalapeno Popper Cups

Prep Time. 15min. Total Time. 40min
Servings 20 appetizers


* 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
* 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
* 1/2 cup shredded Cheddar cheese (2 oz)
* 1/3 cup mayonnaise or salad dressing
* 2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
* 1 teaspoon dried minced onion
* 20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

#1

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.
# 2

In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
# 3

Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Potato Skins

Prep Time: 30 minutes
Cook Time: 1.5 hours
Servings: 6
Ingredients
- PICO DE GALLO
- 1/2 cup tomato, chopped
- 3 tablespoons onion, chopped
- 1 1/2 teaspoons fresh cilantro, finely chopped
- 1 tablespoon jalapeño, diced
- salt to taste
- pepper to taste
- 1 teaspoon fresh lime juice

- POTATO SKINS
- 3 medium sized baking potatoes - russetts
- non stick cooking spray
- 1/2 cup colby jack shredded cheese
- 6 slices bacon, cooked crisp and crumbled
- sour cream and extra pico de gallo to garnish


PICO DE GALLO

* In a medium bowl, mix together all of the pico de gallo ingredients and refrigerate.


POTATO SKINS

* Preheat oven to 400°.
* Place potatoes in oven and bake for one hour or until the are fork tender.
* Set aside to cool.
* When they are cool enough to handle, cut the center 1/2 inch from the potato by slicing twice. One slice on the right side of the middle and one slice on the left side of the middle. This will leave you with three pieces; two edge pieces and one middle piece approximately 1/2 inch thick. You do not need need the middle piece for this recipe. Save it for a different potato dish.
* Turn the oven to 450°.
* With a spoon, scoop out the inside flesh of the potato skins, leaving approximately 1/4 inch on the sides.
* Spray the whole potato with non stick cooking spray.
* Place on a cookie sheet cut side up and bake for 12 minutes or until the edges begin to brown.
* Sprinkle a small amount of cheese on each potato skin.
* Sprinkle on the bacon and top with one tablespoon of pico de gallo and the remaining cheese.
* Place back in the oven for a couple of minutes or until the cheese has melted.
* Serve warm with sour cream and pico de gallo.

Hot & Spicy Chicken Wings

Prep Time 15min.
Total Time 5hrs. 5min. Servings. 24appetizers


* 1 cup cayenne pepper sauce (hot sauce)
* 1 teaspoon garlic salt
* 24 chicken drummettes
* 2 tablespoons butter or margarine
* 1 cup Original Bisquick® mix
* 3/4 teaspoon onion salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* Blue cheese dressing

Preparation
Instructions

1. 1

Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
2. 2

Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
3. 3

Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.