Slow Cooker Sausage Pizza Sloppy Joes

 1  pound italian sausage, browned and drained
1 1/2 cups frozen stir fry bell peppers and onions, thawed
2 oz chopped pepperoni
1 can (15 oz) pizza sauce
1/2 tsp italian seasoning
2 roma tomatoes, coarsely chopped
8 sandwich buns
3/4 cup shredded mozzarella

Spray crock pot with nonstick cooking spray.  Mix sausage, stir fry vegetables, pepperoni, pizza sauce and italian seasoning in slow cooker.  Cover and cook on low 4 hours.  Stir in tomatoes.  To serve, fill buns with sausage mixture and sprinkle with cheese.

Makes 8

White Chocolate Raspberry Cheesecake Bars

 12 oreo cookies, finely crushed
2 Tbsp butter, melted
3 squares bakers white chocolate
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar 
1 tsp vanilla
2 eggs 
1/4 cup red raspberry preserves

Heat oven to 350.  Mix cookie crumbs and butter; press into bottom 8 inch square pan.  Melt 2 chocolate squares as directed on package.  Beat cream cheese, sugar, and vanilla with mixer until blended.  Add melted chocolate, mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 25-28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake.  Cool cheesecake.  Refrigerate 4 hours.  

Makes 9 servings

Loaded Baked Potato Pizza

 1 can (13.8 oz) refrigerated pizza crust
1 white potato
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
10 oz frozen broccoli and cheese sauce
2/3 cup sour cream
2 Tbsp ranch dressing
1 cup shredded colby jack cheese
5 slices cooked bacon, coarsely chopped
1 tomato, seeded and chopped
2 green onions, chopped

Heat oven to 375.  Spray large cooking sheet with non stick cooking spray.  Unroll pizza crust dough on sheet; press dough into 13x9 rectangle.  Bake 10-13 minutes or until crust is light golden brown.  (It's okay if it is not completely cooked as there will be additional cooking time). Remove from oven and set aside.  Meanwhile, pierce potato with fork.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes.  In small bowl, mix potato, oil, sat and pepper; set aside.  Cook broccoli in microwave as directed on package. Empty pouch into another small bowl to cool slightly; set aside.  In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to withing 1/2 inch of crust edges.  Sprinkle 1/2 cup cheese evenly over sour cream mixture.  Sprinkle with bacon.  Spread broccoli mixture and potato mixture evenly over bacon.  Sprinkle tomato, onions, and remaining 1/2 cup cheese evenly over potato mixture.  Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting. 

Serves 4

Three Bean Pasta Salad

 1 box suddenly salad classic pasta salad mix
3/4 cup french dressing
1/2 tsp red pepper sauce
2 medium tomatoes, coarsely chopped
1 green bell pepper, chopped
1/2 cup chopped red onion
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can chick peas, drained and rinsed

Cook pasta as directed on package.  Drain pasta; rinse with cold water.  Shake to drain very well.  In large bowl, stir together seasoning mix, dressing and pepper sauce.  Stir in pasta and remaining ingredients.  Refrigerate for 1 hour before serving.

Makes 10 (1 cup) servings

Cheesy BLT Mini Sandwiches

 1 can (8 oz) crescent refrigerated sheet
1/2 cup cheddar Jack cheese, shredded
8 slices bacon, crisply cooked and crumbled
2 Tbsp chopped green onions
1/3 cup mayonnaise
1/2 cup shredded lettuce
8 cherry tomatoes, sliced

Heat oven to 375.  Unroll dough and press into 12x8 inch rectangle.  Cut into 24 squares; place on ungreased cookie sheet(s).  Bake 8-10 minutes or until golden brown.  Remove to cooling rack.  Meanwhile, in small bowl, mix cheese, bacon, onions and mayo.  Place slightly less than 1 Tbsp lettuce on bottoms of 12 crescent squares.  Top with 1 heaping Tbsp bacon mix and 2 slices tomato.  Top with remaining crescent squares. 

Makes 12 mini sandwiches

Upside Down Sunshine Cake

1 pkg yellow cake mix 
water, eggs and oil per cake mix package
1 pkg (3 oz) orange flavor gelatin powder
1 can (20 0z) pineapple slices, in juice, drained
10 maraschino cherries
3/4 cup whipped topping

Heat oven to 350.  Prepare cake batter as directed on package.  Spray 13x9 baking dish generously with cooking spray.  Sprinkle dry gelatin powder evenly onto bottom of dish.  Top with pineapple slices, place cherry in center of each slice.  Pour batter over fruit in dish.  Bake 40-50 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  Loosen cake from sides of dish; invert onto platter.  Gently remove dish; cook cake completely.  Serve topped with cool whip.

Mediterranean Chicken Pasta Salad

 1 box Betty Crocker Suddenly Salad classic pasta salad mix
1/3 cup water
3 Tbsp olive oil
2 cups cut up cooked chicken
1 cup cherry tomatoes, halved
1 cup cucumber, coarsely chopped
4 oz crumbled feta cheese
1 can (2.25 oz) sliced ripe olives, drained
1 tsp basil

Cook pasta as directed on box.  Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.  Add chicken; let stand while pasta is cooking.  Drain pasta; rinse with cold water.  Shake to drain well.  Stir drained pasta and remaining ingredients into chicken mixture.  Refrigerate at least 1 hour before serving.  Cover and refrigerate any remaining salad.  

Serves 6

Turtle Pumpkin Pie

 1/4 cup plus 2 Tbsp caramel ice cream topping
1 graham cracker pie crust
1/2 cup plus 2 Tbsp pecan pieces
1 cup cold milk
2 pkg (3.4 oz each) vanilla instant pudding mix
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip topping, thawed
3 Tbsp chocolate chips

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.  Beat milk, dry pudding mixes, pumpkin and spices with whisk for 2 minutes.  Stir in 1 1/2 cups cool whip.  Spread into crust.  Refrigerate 1 hour.  Top with remaining cool whip, caramel topping, nuts and chocolate chips before serving.  

Serves 10

Chicken Vegetable Stew

 2 boneless skinless chicken breasts
1 (28-30 oz) jar spaghetti sauce
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 green bell pepper, cut into 1 inch pieces
1 onion, chopped
3 garlic cloves, minced
1 tsp basil
1 tsp oregano
8 oz fresh sliced mushrooms

In crockpot, combine all ingredients, except mushrooms.  Cover; cook on low setting for 8 hours.  Shred chicken with two forks.  Add mushrooms, cover and cook another 30 minutes. 

Serves 3

Chicken and Rice

 2 large chicken breasts, cut into bite size pieces
2 cups chicken broth
1 green bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
2 Tbsp butter
15 oz can whole tomatoes, undrained
1 tsp chili powder
1/2 tsp oregano
1 Tbsp cornstarch
1 cup water
Salt and pepper to taste
3-4 cups hot cooked rice

In large deep skillet, melt butter.  Cook bell pepper, onion, and garlic for 2 minutes.  Add chicken and saute for 4-5 minutes.  Add tomatoes, chili powder, oregano, chicken broth, salt and pepper.  Cook on medium heat for 20 minutes.  In small bowl, add water and cornstarch.  Stir well.  Slowly pour and stir into chicken mixture.  Cook and stir 2-3 minutes until thickened.  Pour chicken mixture over hot cooked rice.