6 large chicken breast halves
20 large pepperoni slices, divided
2 1⁄2 cups shredded Mozzarella cheese, divided
2 cups marinara sauce
Pound chicken breasts between two pieces of plastic wrap until as flat as possible without tearing in the middle. Cover each with 3 slices of pepperoni, overlapping each pepperoni piece by about a third. Sprinkle roughly 1⁄3 cup of Mozzarella in a line across the center of the three pepperonis on each piece of chicken. Much like you would roll an eggroll, grab the piece of the chicken long-ways and roll the chicken over the cheese. Fold in the two ends of the chicken toward the center. Finish by rolling the chicken up so the cheese is completely sealed by the pepperoni and the pepperoni is sealed by the chicken. Use toothpicks to pin the chicken closed if necessary (if cheese is exposed it will run out during the cooking process).
Cover the bottom of a large skillet with olive oil. Chop up the remaining 2 pieces of pepperoni and cook over medium-high heat for about 1 minute. Place 3 chicken rolls in pan seam-side down and brown; flip over to brown the other side, about 5 minutes per side. Remove chicken to a 9×13-inch baking dish and repeat steps with remaining 3 pieces of chicken.
Once all chicken is done, cover all pieces with marinara. Bake at 350 degrees for about 30 minutes. Sprinkle with remaining 1⁄2 cup Mozzarella and bake for an additional 5 minutes.
Sweet Bacon Potatoes
3 pounds red potatoes, unpeeled
4 strips bacon
2 tablespoons molasses or Golden Eagle Syrup
2 tablespoons chopped parsley
Wash and dry potatoes and cut into cubes. Boil potatoes for 5 minutes, drain in a colander and set aside.
In a large skillet, cook bacon. Remove bacon and crumble when cool. Add boiled potatoes to skillet with bacon grease and brown for about 5 minutes. Remove potatoes to an oven-safe baking dish and bake them until the potatoes are done, about 20 minutes. Remove from oven and drizzle with molasses or syrup. Sprinkle with bacon bits and parsley and toss to coat well.
6 to 8 large or 10 to 12 medium jalapeños
1 pound mild Italian sausage or breakfast sausage
11⁄2 cups shredded Parmesan cheese, divided
1 (8-ounce) tub onion and chive cream cheese
Wash and split jalapeños in half long ways and remove seeds and membranes (for hotter peppers, leave some of the membranes). Brown sausage and drain. Add cream cheese and 1 cup Parmesan cheese and mix thoroughly. Stuff mixture into jalapeños halves. Bake on greased cookie sheet at 350 degrees for 30 minutes. Remove from oven and sprinkle with remaining Parmesan cheese. Cook 5 more minutes or until cheese melts.
Note: Use gloves when preparing peppers. And if you want to make a mixture of hot and mild peppers, leave the stems on one of the two sides of some of the peppers when splitting them to distinguish hot from mild.
8 pieces of veal scaloppini
8 pieces of prosciutto
16 sage leaves
Pound the veal as flat as possible and cover each piece with 1 piece of prosciutto. On the prosciutto side, use toothpicks to pin sage leaves about one-third of the way from each end through both pieces of meat (2 leaves per piece). Melt some butter in a large skillet over medium high heat. Working in batches, place 4 of the pinned pieces sage-side down and cook for 1 minute. Flip the meat over and cook for another minute. Remove the first batch and cook the second batch using these same steps.
Easy Apple Dumplings
2 Granny Smith apples, each peeled, cored and cut in 8 pieces
2 cans crescent rolls
2 sticks butter
11⁄2 cups sugar
1 teaspoon ground cinnamon
1 can Mountain Dew
Separate crescent rolls into triangles. Roll each apple slice into a crescent roll triangle, starting at smallest end and working to largest end. Place each dumpling in a greased 9×13-inch baking dish.
Melt the butter in a small saucepan. Stir the sugar and cinnamon slowly into the pan until completely mixed. Pour mixture over the apple dumplings. Then pour Mountain Dew over dumplings. Bake at 350 degrees for about 45 minutes or until golden brown.
1 can sweetened condensed milk
1 (8-ounce) carton of whipped topping
1 (6-ounce) can of frozen lemonade, thawed
1 large graham cracker pie crust or 2 small
Combine condensed milk and whipped topping. Add lemonade and mix well. Pour into graham cracker crust pie shell(s). Chill for at least 30 minutes in the freezer.