Cheese Stuffed Pizza


    1 can classic pizza crust (13.8 oz.)

    7 sticks of string cheese

    ½ cup pepperoni

    ½ cup pizza sauce

    2 cups of shredded Italian cheese




    1.      Pre-heat oven to 425 degrees.


    2.     Spray a 9 x 13 oblong pan.


    3.     Unroll dough and place the dough in the pan.  Press the dough in the pan and press up around the edges at least 1-inch.


    4.     Arrange the cheese so that it is placed all the way around the edges.  You may have to cut some of the cheese and “piece” it.


    5.     Fold the extended edge of the dough over the cheese.  Pinch firmly to seal.


    6.     Bake 8 to 10 minutes or until crust is set and edges are golden brown.


    7.     Remove partially baked crust from the oven.  Spoon sauce even over crust. Top with pepperoni and cheese.


    8.     Bake 12 to 16 minutes longer or until crust is deep golden brown and cheese has melted.


    9.     Let pizza sit for 5 minutes before you cut it.


    Zesty Italian Crescent Casserole


    1 lb. lean ground beef

    1/4 cup chopped onion

    1 cup of Prego spaghetti sauce

    1/2 cups shredded mozzarella cheese

    1/2 cup sour cream

    1 (8 oz.) can Pillsbury Crescent dinner rolls

    1/3 cup grated Parmesan cheese

    2 tbsp. margarine or butter, melted

    Directions:  Pre-heat oven to 375 degrees. 

    In a large skillet, cook ground beef and onion over medium heat for about 10 minutes, or until beef is thoroughly cooked.  Stir frequently to prevent sticking.  Drain fat from meat and then stir in spaghetti sauce; cook until thoroughly heated.

    Meanwhile in a medium bowl, combine mozzarella cheese and sour cream; mix well.

    Pour hot beef mixture into a rectangular 13" x 9" inch baking dish.  Spoon cheese mixture over beef mixture.

    Unroll dough over cheese mixture.  Brush dough with melted butter and then sprinkle the Parmesan cheese the top of the dough.  Bake uncovered for 18 to 25 minutes or until the crust turns deep golden brown.


    Mrs. Peale's Chocolate Chip Cookies


    2 1/4 cups flour

    1 tsp. baking soda

    1 tsp. salt

    1 cup butter, very soft

    1 cup brown sugar

    1/2 cup granulated sugar

    2 eggs

    1 tsp. vanilla

    1-1/2 cups chocolate chips


    Directions:  Preheat the oven to 350 degrees.

    In a small bowl, combine flour, baking soda and salt.

    In a large bowl:  Cream together butter, brown sugar, and granulated sugar.  Mixture should be smooth, but don't over mix.  Add eggs and vanilla, beat lightly.  Add flour mixture, and beat lightly until mixture contains no clumps.  Stir in chocolate chips.

    Bake 10-12 minutes until golden brown.  Allow cookies to cool on the cookie sheet for at least two minutes before trying to remove them from the cookie sheet.  You do not need to spray the cookie sheets with non-stick spray.
    Buttery Corn Bread
    2/3 cup butter, softened
    1 cup sugar
    3 eggs
    1-2/3 cup milk
    2-1/3 cup flour
    1 cup cornmeal
    4 1/2 tsp. baking powder
    1 tsp. salt
    Preheat the oven to 400 degrees.  In a large mixing bowl, cream butter and sugar.  In a 2nd bowl, combine eggs and milk with a whisk.  In a 3rd bowl, stir together cornmeal, baking powder and salt.  Add flour mixture to the creamed mixture (butter and sugar).  Next add the liquid ingredients.  Stir everything together slowly.  Do not beat!  Pour into a greased 13" x 9" baking pan.  Bake for 22-27 minutes or until a toothpick comes out clean.  Serve warm.
    Cheese Steak Pockets
    1 tbsp. canola oil
    1/2 cup onion, chopped
    1 package (14 oz.) frozen beef or chicken sandwich steaks, cut into 8 strips
    1 can (10 3/4 oz.) Campbells Cheddar Cheese Soup
    4 Pita breads (6-inch), cut in half, forming two pockets each
    In a medium skillet over medium-high heat, heat oil.  Do not do this until you are ready to add the onion, otherwise the oil will smoke.  Add onion, cooking until tender and translucent.  Add sandwich steak and cook 5 minutes or until browned, stirring often.  When the meat is done, drain off the fat.  Put the skill back on the stove top and add the soup.  Heat mixture until it boils.  Once it comes to a boil, turn off the heat.  Spoon mixture into pita halves and Manga!


    1-1/4 cup flour

    ½ tsp. baking powder

    ½ tsp. baking soda

    ¼ tsp. salt

    ½ tsp. cinnamon

    ¼ tsp. nutmeg

    ¼ cup butter or margarine, softened

    ¾ cup sugar

    ½ cup pumpkin

    1 egg

    ½ tsp. vanilla




    Pre-heat oven to 350 degrees.

    In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Set aside.

    In a large bowl, cream butter and sugar.

    To the butter mixture add pumpkin, egg and vanilla.  Beat until light and creamy.

    Add dry ingredients to the pumpkin mixture.  Stir well.

    Using the cookie scoop in your kitchen, drop by the spoonful on a lightly greased cookie sheet.

    Bake for 15 to 20 minutes.




    1 cup of sifted powdered sugar

    1-1/2 tbsp. milk

    ½ tbsp. melted butter


    Blend until smooth.  Let it sit and thicken.
    When cookies come out of the oven, brush them with glaze.



    2 kiwis, peeled and diced

    2 golden delicious apples, peeled, cored and diced

    8 oz. raspberries

    1 pound of strawberries

    2 tbsp. white sugar

    1 tbsp. brown sugar

    3 tbsp. fruit preserves, any flavor (I usually use strawberry or raspberry)

    10 (10-inch) flour tortillas

    Butter flavored cooking spray

    2 cups of cinnamon sugar




    In a large bowl, thoroughly mix kiwi, apples, raspberries, strawberries, white sugar, brown sugar and preserves.  Cover and chill in the refrigerator at least 15 minutes.


    Pre-heat to 350 degrees.


    Coat one side of each flour tortilla with butter flavored cooking spray.  Cut into wedges and arrange in a single layer on a large baking sheet.  Sprinkle wedges with desired amount of cinnamon sugar.  Spray again with cooking spray.


    Bake in the pre-heated oven for 8 to 10 minutes.  Repeat with any remaining tortilla wedges.  Allow to cool approximately 15 minutes.  Serve with chilled mixture. 


    A couple of tips or ideas:


    #1, You can try this with whole wheat tortillas.  Whole wheat products break down differently during digestion.  You can also buy gluten free wraps for those of you that have Celiac.

    #2, You can try stevia instead of white sugar.  I haven’t done it, but I will.

    #3, When I make this I do not use butter flavored spray.  I use organic spray.  That is just because I don’t like a lot of useless chemicals. 


    Personally I have found that 2 cups of cinnamon sugar is too much for one bag of tortillas.


    My cinnamon sugar mix for 1 package of tortillas:


     1 cup of sugar

     1-1/2 tsp. of cinnamon


     Recipe is taken from Allrecipe.com and is NOT my original recipe.  I take no credit for the creation, but it is fabulous!


    Jumbo muffins


    ·         2 -1/8 cups all-purpose flour

    ·         3/4 cups sugar

    ·         10 tbsp. butter, softened

    ·         1-1/2 tsp. baking powder

    ·         1/2 teaspoon salt

    ·         1/4 teaspoon baking soda

    ·         3/4 teaspoons cinnamon  

    ·         3/4 cups buttermilk

    ·         1 large egg

    ·         1-1/2 tsp. vanilla

    ·         ¾ cup chocolate chips

    1.      Set oven to 375.

    2.    Set oven rack to second-bottom position.

    3.    Place foil liners in the jumbo muffin tin.

    4.    In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/4 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).

    5.     In a small bowl mix together baking powder, baking soda and cinnamon to the remaining flour mixture; mix until combined.

    6.    In a bowl whisk together buttermilk with egg and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).

    7.     Carefully fold in chocolate chips.

    8.    Divide the mixture between the muffin tins.

    9.    Sprinkle the reserved streusel over tops of muffins.

    Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).  Cool for about 5 minutes in tins then carefully lift out to a rack.

    Taco Tots by Felicia Poff


    2-lb. Tatter tots or French Fries

    1-1b. ground beef

    1 package taco seasoning

    ¾ cup water

    2 cups cheddar cheese

    1 jar of salsa (your choice of hotness)

    1 container of sour cream




    Pre-heat the oven to 375 degrees.  Spread the French fries on a baking sheet and place them in the oven.  Follow the cooking time from the French fries package.


    While the French fries are baking, brown the ground beef in the skillet.  Break up the ground beef so that it will be crumbly.  When the beef is brown, drain the beef in a colander to remove excess grease.  Return the beef to the skillet.  Add the taco seasoning and water.  Mix well and simmer about 10 minutes.  Remove from heat.


    Once the French fries are done, remove them from the oven.  Sprinkle with a layer of beef, then with a layer of cheese.  Return to the oven until the cheese melts. 


    Serve with a side of sour cream and salsa if you desire.  This recipe was given to me by Felicia Poff many years ago.  There is a slightly different version on the back of OreIda Tator Totts!



    1 package of Pizza dough

    1/2 cup of ricotta cheese

    1-1/2 cups of mozzarella cheese

    ½ cup diced pepperoni or pepperoni slices

    1/2 tsp. basil leaves

    ¼ tsp. garlic powder (optional)

    Pinch of pepper

    1 egg, beaten




    Pre-heat the oven to 375 degrees.  Line a cookie sheet or pizza pan with aluminum foil AND use cooking spray.

    Roll dough out into a thin circle using your hands NOT a rolling pin.  It helps if your hands are warm, so rub them together before you stretch out the dough.  You must make a circle!

    In a large bowl, combine ricotta cheese, mozzarella cheese, basil, garlic powder and pepper.  Stir until well mixed.  Spread this mixture evenly over the circle of dough.  Next add the pepperoni.   It is very important to stay away from the edge of the dough by ½ inch.  Fold the circle it looks like ½ moon (half of a circle).  You must secure the edge together evenly, and then press down with a fork.   Place the half circle on the cookie sheet. Brush the top of each calzone with egg.

    Bake for 20-30 minutes.  Calzone should be lightly golden in color.  Serve with pizza or hot sauce if desired.


    Creamy Chicken Casserole


    ½ pound of macaroni, cooked according to package directions (2 cups of dry pasta)

    ¾ cup milk

    2 cups chopped cooked chicken

    1 cup of cream of chicken soup

    1 cup shredded cheddar cheese






    Head chef needs to immediately boil 2 pieces of chicken in a small pan of water.  Cover the chicken with just enough water and also spray the pan to make it easier to clean.


    Head chef needs to immediately cook ½ pound of macaroni (2 cups) according to the package directions.


    Pre heat oven to 350 degrees.


    In a large bowl, stir milk into the soup. 


    Add the chicken and the pasta to the soup mixture.


    Add HALF of the cheese to the soup mixture.


    Stir until everything is combined. 


    Place mixture in a greased square baking pan.


    Bake for 20 minutes.   During the last 5 minutes sprinkle the remaining cheese on top.


    Chicken Cheese Quesadilla’s


    2 tbsp. cooking oil

    1 piece of chicken, cut into very small pieces

    2 cups of cheese-You can use any Mexican blend that you desire

    2 tortillas per person in your group

    Any spice that you would like to add to the chicken while it cooks



    Place the cooking oil in a frying pan.  Do not heat the oil yet.  If you do it will smoke and could start a fire.

    Trim fat from the chicken.  Cut the chicken into very small pieces.  Add the chicken to the oil cooking oil and brown on a medium-high setting.  If the oil starts to pop, turn the heat down.  Chicken is cooked when it is no longer pink and the juices run clear.  While the chicken is cooking would be the correct time to add spices that you ALL like.

    Plug in your Quesadilla maker so that it can pre-heat.  Keep the lid closed.

    Using waxed paper, spread the shells out on the countertop.  You are making a “sandwich”.  Place one shell per person on the waxed paper and being to make your sandwich.  The chicken should be evenly distributed per person.  Sprinkle the cheese on the tortilla, making sure to stay away from the edge about ½ “.  After you have placed the chicken and cheese on the first shell, place the 2nd shell over the first, thus creating a “sandwich”. 

    Each Quesadilla takes 3-4 minutes to cook, depending upon how “crispy” you like it.  The longer you cook it, the browner it gets.  DO NOT lock the Quesadilla maker closed!  It will not close all the way because of the chicken adding lumps.

    Serve warm and cut with a pizza cutter. 
    Fluffy Buttermilk Biscuits 

    1 cup all purpose flour

    1 cup cake flour

    2 tsp. baking powder

    ½ tsp. baking soda

    1 tsp. sugar

    ½ tsp. salt

    ½ cup butter, chilled

    ¾ cup cold buttermilk (mix ¾ cup of milk with 1 tbsp. of white vinegar)

    2 Tbsp. melted butter



    Immediately make buttermilk following the ratio of ingredients listed above and set aside.

    Preheat oven to 425 degrees.  Make sure that you have a rack directly in the middle of the oven.  You may have to raise or lower one of the racks in your oven. 

    In a large bowl, combine flour, cake flour, baking soda, sugar and salt.  Mix with a wooden spoon until well blended. 

    With a knife cut the cold butter into very small pieces and drop into the flour mixture.  Using the tips of your fingers or a pastry blender, mash the butter quickly into the flour mixture until it looks like cornmeal, with some bigger pieces visible.

    Then stir in buttermilk with a fork until the mixture forms a soft, sticky ball.  Don’t stir too much!

    Divide the dough into equal portions that fit your group-Example 12 portions for a group of 4 or 10 portions for a group of 5.  Pass each portion back and forth in your hands a few times to smooth it out and it forms a rough ball.  Then place the portion on an ungreased cookie sheet.  Do this for each portion!

    Balls of dough should be 1 inch apart on the cookie sheet.  Brush the melted butter on the tops of the biscuits.  Bake for 10-14 minutes.  The tops should be light brown.  Serve immediately!

    Jewish Apple Cake by Karen Peale




    3 cups flour

    4 eggs

    2 ½ cups sugar

    1 tbsp. baking powder

    ½ tsp. salt

    1 cup canola oil

    ½ cup pineapple juice

    1 tbsp. vanilla extract



    5 Granny Smith apples-peeled, cored and cut into small pieces

    ½ cup, plus 2 tbsp. sugar

    4 tsp. cinnamon



    Pre-heat oven to 350 degrees.  Grease and flour one 10-inch tube pan. 

    Once you have prepared the apples, coat with the sugar and cinnamon.  Mix well and set aside.

    Mix the cake ingredients in one bowl until well blended.  The batter will be fairly stiff.

    Pour half the batter in the prepared tube pan.  Place the apple mixture over the batter, then pour the rest of the batter over the apples.

    Bake for 60-70 minutes.  Let cake cool in the pan.  It is crucial that the cake not be too hot or totally cool. 
    This is not a lab we do in school, but it is my favorite cake.  I baked this cake one night when we were selling our house and I had an offer that night.  "My God, you're house smelled so good!"

    Pancakes a la Peale


    1-1/2 cups flour

    1 tbsp. baking powder

    3 tbsp. sugar

    1 pinch of salt

    2 eggs

    1-1/3 cup milk

    3 tbsp. vegetable or corn oil

    1 tsp. vanilla



    In a medium bowl: Mix flour, baking powder, sugar and salt.  Stir with a wooden spoon and then set aside.  In a large bowl: Beat eggs, milk, oil and vanilla with an electric hand mixer.  Add dry ingredients to the liquid and beat with a mixer for about a minute.  Be sure to use a rubber scraper and scrape the sides of the bowl while beating.

    Using a ¼ dry cup, scoop up some of the batter and pour it onto the griddle.  You should have enough room to cook 3 pancakes at the same time.  Pancakes are ready to turn when you see bubbles rise to the top all over.  If you peak underneath the pancake, it should be light golden brown.  When it is, flip to the other side.  It should be done in a minute (maybe less).

    Serve with butter and syrup.
    This is my husband's recipe.  If you double it, do not use 4 eggs, only 3.  Otherwise double everything else.  Pancakes do freeze well for use later in the week.



    1 pound ground beef

    1 can beef broth

    1 1/3 cup water

    2 cups uncooked elbow macaroni

    1 can Condensed Cheddar Cheese Soup

    1 cup salsa



    In a skillet over a medium heat, cook beef until browned, stirring to separate meat.  Pour off fat.

    To the already cooked meat, add broth and water.  Heat to a boil.  Stir in macaroni.  Reduce heat to low.  Cook until macaroni is done, stirring often.

    Once macaroni is cooked, stir in Cheddar cheese soup and salsa.  Heath through for another minute or two.

    Funnel Cake


    2 cups all purpose flour

    ½ cup packed brown sugar

    1 ½ tsp. baking powder

    ¼ tsp. salt

    1 egg

    1 -1/8 cup milk

    ¼ tsp. vanilla extract

    Barbecue Sausage Bites




    1 lb. miniature smoked sausage links

    1 ½ lbs. cooked kielbasa or Polish sausage, cut into ½-inch slices

    1 bottle (18 oz.) barbecue sauce

    2/3 cup orange marmalade

    ½ tsp. ground mustard

    1/8 tsp. ground allspice

    1 can (20 oz.) pineapple chunks, drained




    In a 3-qt. lightly greased slow cooker, combine the sausages.  In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice.  Pour over sausage mixture; stir to coat.


    Cover and cook on high for 2 ½ to 3 hours or until heated through.  Stir in pineapple.  Serve with toothpicks.

    Cheese Danish




    2 packages crescent rolls

    2 (8 oz.) package cream cheese

    1 cup sugar

    1 tsp. vanilla extract

    1 egg

    1 egg white




    1 cup sugar

    1 tablespoon milk

    ½ tsp. vanilla extract




    Preheat the oven to 350 degrees and grease a 13 x 9-inch pan.  Lay a pack of crescent rolls in the pan and pinch the openings together.  Beat the cream cheese, sugar, vanilla, and egg.  Spread the mixture over the rolls, then lay a second pack of rolls on top; brush with egg white.  Bake for 30 minutes.  Top with glaze.


    Yield:  12-14 servings


    In a medium sized bowl, mix together the flour, brown sugar, baking powder and salt.  Set aside.

    In a large bowl, whisk together the egg, milk and vanilla extract.

     Fold in the flour mixture into the egg mixture, stirring until well blended.

    Heat your deep fryer to 375 degrees.

    Warning:  This lab is very dangerous.  The oil will rise up and can burn you!!!

     Drizzle the batter using a liquid measuring cup into the deep fryer in a criss-cross manner and fry on both sides until golden on both sides.  Using a slotted spatula, life the funnel cake out of the oil and drain on paper towels.  Repeat this process for each cake.  Sprinkle each cake with confectioner’s sugar.


Last Modified on March 17, 2020