Pepperoni Pizza Ring – A favorite of kids and parents–pizza night with an easy twist…sure to be a regular on your weekly dinner menu! Great for the Big Game too!
We’ve got a recipe that is great as an after school snack or a simple dinner for pretty much any day of the week. It’s a great way to get the kids involved in the kitchen, too, so they’re not snarking at mom or dad to hurry up and make dinner! Our pepperoni pizza ring is definitely a favorite in our house and something that can feed a hungry crowd in under 30 minutes. Just a few items from the grocery store are all we need to whip up a pizza ring.
Preheat oven to temperature as directed on crescent roll packaging. Lightly grease a 12-inch pizza pan or baking sheet with cooking spray.
Unroll both cans of dough, separate along perforated lines into triangles. Overlap triangles at the widest point, with the narrow end pointing outward, to form a circle.
Sprinkle ½ cup of cheese evenly around the ring, then top with spoonfuls of sauce, spreading evenly into one layer. Top with pepperoni slices and remaining half cup of cheese.
Fold pointed end of each triangle over top of filling, tucking dough under the bottom layer to secure. Sprinkle top of dough with Italian seasoning and bake until dough is cooked through and golden brown, about 18-22 minutes. Cool slightly before slicing to serve.
Notes
Add some veggies for extra flavor! Great additions include fresh sliced mushrooms, chopped green bell peppers and chopped onions. You can also brown some ground italian sausage and add that.
Quiche Lorraine – This brings back a flood of memories. Nancy started to make quiche shortly after we got married. Then every week-end we had quiche. Nancy has always been creative in the kitchen. I use to call this a “quicky” breakfast.
When most people think of quiche, they tend to assume that it’s French in origin. That’s only natural, since it was in France that quiche first became popular, and it’s been a staple of French cuisine for centuries. Surprisingly, though, the quiche actually originated in Germany.
Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
In a large bowl, whisk together eggs, milk, salt and pepper.
Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Cool Whip was created in 1966 by food scientist William A.Mitchell. The key advantage of his invention was that the product could be distributed frozen. Cool Whip is manufactured in Avon, New York, for the American and Canadian markets.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
Notes
Next time I make these I won’t roll the cookie in the powdered sugar before baking. I think it will be easier to dust the cookies after baking and has cooled a bit. Will let you know.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
Mock Chicken Legs – Born out of desperate times, mock chicken was a way of bringing the luxury of a chicken dinner to those who simply could not afford it. Popular during the Depression for the working class, it came to be known as City Chicken, served in cafes, boarding houses, and available in meat markets for you to take home and cook.
First mentioned in 1908, mock chicken is a mixture of coarsely chopped pork and veal shaped to resemble chicken legs or cubes of pork and arranged on skewers, seasoned and cooked like chicken. Sometimes battered, breaded, or dusted with seasoned flour, it could be pan fried, deep fried or browned and baked, served with pan gravy and a side of potatoes.
Mock Chicken or also known as City Chicken has remained popular in the urban areas where it originated, Cincinnati and Cleveland, Ohio; Pittsburg, Philadelphia and Scranton, PA; Detroit, MI; New York and as far south and west as Louisville, KY.
Mock Chicken or City Chicken
Mock Chicken or also known as city chicken got its start in the Depression era, when chicken was scarce and more expensive.
Cut tenderloin into three sections; the thick center section and two end sections. Cut the thinner end portion of the tenderloin into chunks. Slice the thick center section lengthwise into even halves. Cut the 2 center sections and thicker end portion into1/2-inch slices.
Thread pork pieces, starting with the smallest pieces and working up to wider pieces, onto each skewer to resemble chicken drumsticks.
Season skewered 'drumsticks' with salt, black pepper, thyme, and cayenne pepper on all sides.
Whisk eggs together in a bowl. Pour flour into another bowl. Put the bread crumbs into a third bowl.
Gently press the 'drumsticks' into flour to coat and shake to remove excess flour. Dip 'drumsticks' into egg and press into bread crumbs. Place finished drumsticks on a plate in a single layer and refrigerate, uncovered, for 15 minutes.
Heat oil in a cast-iron skillet over medium-high heat until the surface of the oil is shimmering. Cook 'drumsticks' in the hot oil until golden brown on all sides and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel lined plate; let rest 5 minutes. Season with salt.
Pizza dates back thousands of years, believe it or not, tracing its roots back to the flatbreads with toppings that were popular with ancient Egyptians, Greeks, and Romans. But modern pizza, the flatbreads with tomato sauce, cheese, and toppings, was born along the western coast of Italy, in the city of Naples.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.
Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes.
Notes
Double recipe if using a 16-inch pizza pan.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
