Pepperoni Biscuits

SIMPLE COOKERY PEPPERONI BISCUITS

So, this is not the best photo, but these yummy biscuits get eaten so quickly that I always forget to take a good picture.  Try them for a quick snack or with soup for a meal.

Simple Cookery Pepperoni Biscuits

1 can Pillsbury's Grands Flaky Layers
1/4 cup spaghetti sauce
1 cup shredded cheddar cheese
1 pkg sliced pepperoni
garlic powder - to taste

Pre-heat oven to 450 degrees.  Soak pepperoni in hot water for about a minute and then drain over paper towels.  This will take a lot of the grease out, but feel free to skip this step if you want.

Separate each biscuit into 3 layers.  This takes a little practice and patience.  If you can only split in in half, that's fine too.  On the bottom layer, spread the spaghetti sauce - about a teaspoon.  Cover sauce with cheese - about a tablespoon.  Layer 3-4 pepperoni slices over the cheese and then cover with the next layer of biscuit.  Repeat steps and cover with top of biscuit.  Sprinkle top with some garlic powder.

Bake at 450 for 10 minutes and then keep a watch on the biscuits until they are browned to your desire.  This works well with ham or salami too.

Simple Cole Slaw

SIMPLE COLE SLAW

Simple, tasty, and the perfect side any time of year.  You can make this with fresh cabbage and carrots, but I prefer the ease of buying a package of tri-color slaw.

Simple Cole Slaw

1 bag of tri-color saw mix (16 oz)

1 cup mayonnaise

3 tablespoons sugar

1/4 teaspoon salt

1 teaspoon coarse ground black pepper

2 teaspoons celery seeds

2 tablespoons minced onions (dehydrated, or finely minced fresh onions)

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

Mix all ingredients together in a large bowl.  Add slaw mix and coat evenly.  Refrigerate 2-4 hours before serving.  Amount of slaw will reduce as it stores so you can add more slaw mix if needed.  If you want to make more, just keep your dressing ratios the same when increasing the amounts.

Quinoa & Fried Brown Rice

Quinoa & Fried Brown Rice 

Ingredients:

2 cups polish sausage - diced
1 small onion, chopped
1 teaspoon chopped garlic
sliced mushrooms - about a cup
1 can water chestnuts - chopped
1 package Seeds of Change Quinoa & Brown Rice
1 tablespoon Teriyaki sauce
1 tablespoon Kikoman's Stir-Fry Sauce
1 tablespoon olive oil

Saute onions, mushrooms and olive oil until tender.  Add water chestnuts and sausage.  Cook until sausage is slightly browned.  Cook rice according to package directions.  Add to  sausage mixture.  Stir in sauces and remove from heat.  You can also stir in any veggies you like - it's great with broccoli.  

DEVILED EGGS

DEVILED EGGS

• 6 hard-boiled eggs
• ½ tsp. prepared mustard
• 2 tsp. mayo
• 2 tablespoons chopped ham
• salt, pepper, paprika

Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, mayo, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika.  

PENNSYLVANIA COLE SLAW

PENNSYLVANIA COLE SLAW

• 1 head young cabbage
• 1 small red pepper, seeded & chopped
• ½ cup cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup sugar
• ½ cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely.  Combine with pepper and dressing just before it is ready to serve.