Faris' Pinwheels

(I got this recipe from my friend Faris. These are quick and yummy!)

1 can of crescent dough
1 container of cream cheese with onions & chives
deli ham
fresh spinach

Roll out the crescent dough and press triangles together to make one large rectangle. Spread the cream cheese over dough. Top with fresh spinach and ham. Roll long side to long side and be sure to roll up tightly. Slice and bake according to crescent roll package.

Missy's Potato Soup

(Missy (my sister-n-law) made this on Christmas day this past year and it was so easy and good we have already made it several times since.)

1 32 oz frozen southern style diced hash browns
1 pint half-n-half
1 pint whipping cream
milk
shredded cheddar cheese
Oscar Mayer real bacon recipe pieces
salt & pepper
***

Microwave potatoes until thawed. Mix potatoes, half-n-half and whipping cream into large stove top cookware. Add milk to completely cover potatoes. Salt and Pepper. Cook on medium to low heat for about an hour, stirring constantly. When done, add to soup bowls then top with shredded cheddar cheese and bacon pieces.

***I like to saute some chopped onions in butter first before adding the potatoes and other ingredients, and top with some fresh or dried chives when adding the cheese and bacon.

Pizza Bread

1 roll of Pillsbury refrigerated pizza crust
2-4 tbls of melted butter
Parmesan cheese
mozzarella or Italian shredded cheese
oregano, onion salt, & garlic powder or Italian seasonings
12 oz can of tomato paste
15 oz can of tomato sauce

Open and unroll pizza dough onto pizza pan. Press to fit.
Using pizza cutter, cut in half and then into strips.
Brush with melted butter. Sprinkle with either oregano, onion salt & garlic powder or Italian seasonings. Also sprinkle with Parmesan cheese and about a 1/4 cup mozzarella or Italian shredded cheese. Bake @ 400 degrees for 8 minutes. Remove and re cut with pizza cutter.

Sauce for dipping:
Mix the tomato sauce and paste with oregano and microwave for 3 minutes.

Sin-Sational Sunday Pie

2 unbaked deep-dish 9 inch pie shells
1 8 oz. package cream cheese, softened
1 14 ounce can sweetened condensed milk
1 16 ounce container cool whip
chopped pecans
Hersheys caramel ice cream topping
maraschino cherries

Bake pie shells according to directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth; fold in cool whip with a spatula. Cool pie shells (I place them in the freezer for a few minutes) Pour cream cheese mixture into cooled pie shells. Drizzle caramel topping over the top. Sprinkle with nuts. Add maraschino cherry halves on top. Freeze for 8 hours or overnight. Delicious!!!

Gooey Butter Bars

(My sister-n-law, Melissa Hopkins' mothers recipe)

1 beaten egg
1 box butter cake mix
3/4 stick butter, softened
1 cup chopped nuts
1 box powdered sugar
2 eggs
1 8oz. cream cheese

Mix first 4 ingredients and spread into a 9 x 13 pan (DO NOT USE GLASS DISH)
Then stir together:
1 box powdered sugar
2 eggs
8 oz. cream cheese
(I mixed with a mixer, and you can use the same bowl that
you mixed the crust in)
Pour over crust part.
Bake 30 minutes at 350 degrees. Cook completely before cutting. Refrigerate.

Cheeseburger Macaroni

1 - 16 oz. box macaroni noodles (or Barilla cut spaghetti noodles)
1 lb. ground chuck or sirloin
1/4 - 1/2 cup ketchup
1 can tomato soup
2 cans petite diced tomatoes, undrained
chopped onion
chopped/minced garlic (optional)
fresh chopped baby spinach (optional)
1 tsp. ground red pepper
2 cups shredded cheese

Cook noodles and drain. Cook beef with onions and garlic. Drain. Add to beef mixture: tomatoes, soup, ketchup, red pepper, salt and pepper. Stir in macaroni and spinach. Pour into a baking dish and top with cheddar cheese. Bake at 375 degrees for 5 - 8 minutes or until cheese is melted and bubbly.

Tomato Basil Pasta Salad

2 chopped Roma tomatoes 4 garlic cloves, finely chopped salt & pepper 1/2 cup olive oil 1/2 cup chopped fresh basil leaves 8 oz. mozzarella cheese, cut into 1/2 inch cubes (2 cups) 1 package rotini pasta 1/2 cup grated Parmesan cheese In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil, and mozzarella. Cover; refrigerate 1-2 hours to blend flavors. Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan cheese over top of salad.