1 lb ground beef
1/2 cup diced pepperoni
5 tbsps of diced onions (I personally use less since I am not a huge onion fan)
1 jar chunky tomato pasta sauce
1 box (10.6 oz) Pillsbury refrigerated Parmesan breadsticks with garlic
2 cups shredded Colby-Monterey Jack cheese blend

Preheat oven to 375 degrees. Spray a 12×8 (2 qt) glass baking dish with cooking spray.

Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.

Unroll dough into 1 large rectangle. Spread garlic mixture from the box evenly over the dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.

Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.

Bake 15 - 18 minutes or until topping is golden brown and no longer doughy. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted.

I’ve had two sick kids this week, and this easy to make recipe is a life saver for times like these.

1 bag (25 oz) frozen Italian style sausage filled ravioli, thawed
1/2 cup pepperoni slices
1 jar roasted tomato and garlic pasta sauce
1 1/4 cups shredded Swiss cheese
1/4 tsp Italian seasoning

Heat over to 350 degrees. Mix all ingredients except cheese and Italian seasoning. Put into a 8 inch square (2qt) glass baking dish. Sprinkle with cheese and Italian seasoning. Bake 40 - 50 minutes until heated and bubbly.

This easy to make recipe is a big hit in my house!

1 lb Italian sausage
1/2 cup pepperoni
1 jar (14 oz) pizza sauce
1/2 cup water
1 bag frozen potatoes O’Brien with onions and peppers
1 cup shredded Italian cheese blend

Cook sausage until no longer pink. Stir in pepperoni and cook for 2 minutes. Drain.

Stir in pizza sauce, water, and potatoes. Cover and cook 10 - 15 minutes until potatoes are tender.

Sprinkle cheese over the top. Remove from heat, cover, and let stand 5 minutes or until the cheese is melted.

1 bag frozen Italian meatballs (about 32)
1 jar (26 oz) tomato pasta sauce
1 loaf French bread
2 cups shredded mozzarella cheese

In a large bowl, place meatballs and microwave 3 minutes. Cut meatballs in half and return to bowl. Stir in sauce. Cover with wax paper. Microwave for 6-8 minutes or until hot.

Set oven to broil. Cut bread in half crosswise. Then cut each in half lengthwise making 4 pieces. Place bread, cut side up, on a large ungreased cookie sheet.

Spoon hot meatballs and sauce evenly onto bread. Sprinkle with cheese. Broil 4-6 inches fro heat 1-2 minutes or until cheese is melted and bubbly.

1 lb. lean ground turkey
1/2 tsp pepper
3 1/2 cup water
1 pkg of beef stroganoff sauce mix
3 cups uncooked medium egg noodles
1/2 cup sour cream

Crumble ground turkey and sprinkle with pepper. Cook 5-6 minutes or until turkey is no longer pink. Stir in water, sauce mix, and noodles and heat until boiling. Stir and reduce heat. Cover and cook 6-8 minutes until noodles are tender.

Stir in the sour cream. Cook and stir until thoroughly heated (don’t let the mixture boil or the sauce will have a curdled appearance).

1 can Pillsbury refrigerated pizza crust
2 tablespoons honey mustard
6 oz of thinly sliced lunch meat (you can use turkey, ham, chicken, etc)
6 slices of cheese (whatever kind you prefer)
1 egg, beaten
1 tsp sesame seed

Heat over to 400 degrees. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet. Starting at the center, press out dough into 14×8 inch rectangle.

Spread honey mustard over dough to 1 inch of edges. Layer the ham and cheese over the mustard.

Fold the long sides of dough over the filling to the center of the rectangle. Pinch to seal. Pinch the short sides to seal and tuck under. Brush with egg and sprinkle with sesame seeds.

Bake 14-18 minutes or until the crust is golden brown. Cut into 6 pieces and serve warm.

My favorite part of this recipe is that you can put in whatever you like the best!

2 packages (9 oz each) refrigerated cheese filled ravioli
1 jar (25 oz) chunky tomato pasta sauce
1 teaspoon dried basil leaves
2 cups shredded mozzarella cheese

Heat over to 400 degrees F. Cook ravioli as directed on the packaging. Drain and set aside. In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli. Pour into ungreased 13×9 glass baking dish. Sprinkle cheese over the top. Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.

This makes about 6 servings.

1 package yeast
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 egg, beaten
course salt

Measure warm water into large mixing bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough.

Every child gets small ball of dough to roll and twist into letters, numerals, snakes, and things. Grease cookie sheets.

Lay twisted pretzels on cookie sheets. Brush pretzels with beaten egg and sprinkle with coarse salt.

Bake at 425 degrees for 12 - 15 minutes.

I got this recipe from Madison’s cooking class and the pretzels are excellent! If 4 year olds can do this, anyone can!

1 can diced tomatoes undrained (I personally buy the ones with lots of spices added, but you don’t have to do that)
1 pkg Stove Top Stuffing Mix for Chicken
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat over to 400 degrees F. Pour tomatoes with their liquid into a bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until stuffing mix is moistened. Set aside. Put chicken into 13×9 baking dish; sprinkle with basil and cheese, and top with the stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

Makes 6 servings.

2 cups tomato paste
1 pkg chicken breast tenders (we cubed ours to make it easier for the kids)
2 cups Mozzarella cheese
8 oz uncooked spaghetti

Heat over to 350 degrees. Into a glass baking pan, spread 1 cup of tomato paste. Add in chicken and spoon remaining pasta sauce over the chicken. Sprinkle with cheese. Bake uncovered for 30 - 35 minutes or until mixture is bubbly and chicken is pink in the center. While that is cooking, make spaghetti like you normally do. Serve chicken and sauce over the spaghetti.

What it looks like when it comes out of the oven:

What it looks like over spaghetti:

(I would add some spices in next time)