Pepperoni Pizza Puffs!

Tip :

Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag.

To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.

What you need :

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced

Directions:

Preheat the oven to 375°.

Grease a 24-cup mini-muffin pan.

In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.

Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups.

Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil.

Serve the puffs and red pepper slices with the pizza sauce for dipping.

CHICKEN - PASTA PRIMAVERA

2 c. chopped broccoli1

3 c. chopped onion1

4 tsp. minced garlic1 carrot, cut in thin strips

1 tbsp. vegetable oil

2 c. cut up cooked chicken

1 tsp. salt

2 med. tomatoes, chopped (optional)

1 tsp. salt

8 oz. pkg. wheel noodles

1/3 c. Parmesan cheese

Cook noodles as directed on package.

Cook and stir broccoli, onion, garlic and carrots in oil in 10 inch skillet or wok over medium heat until broccoli is tender, about 10 minutes.

Stir in cooked chicken, salt and tomatoes.

Heat until chicken is hot, about 3 minutes.

Mix chicken mixture with pasta noodles.

Sprinkle with cheese and enjoy. 6 servings.

Mushroom Pork Chops

4 pork chops

salt and pepper to taste

1 pinch garlic salt, or to taste

1 onion, chopped

1/2 pound fresh mushrooms, sliced

1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Season pork chops with salt, pepper, and garlic salt to taste.

In a large skillet, brown the chops over medium-high heat.

Add the onion and mushrooms, and saute for one minute.

Pour cream of mushroom soup over chops.

Cover skillet, and reduce temperature to medium-low.

Simmer 20 to 30 minutes, or until chops are cooked through.

Chicken Pot Pie

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Directions
Special equipment: 4 (2-cup) individual baking dishes

Crust:

Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long.

On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.

Brush beaten egg onto each lattice square.

Bake for 5 minutes, or until dough has risen and turned light golden brown.

Set aside until ready to assemble pies.

Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper.

Heat oil in a large skillet over medium-high heat.

Add chicken and saute until cooked through.

Remove from heat and cut into chunks.

Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.

Slowly add cream and keep stirring.

Add chicken base, garlic, and onion and stir until thickened.

Add peas, carrots, nutmeg, if using, and cut up chicken.

Remove from heat.

Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Bake for 5 minutes or until bubbly.

Any remaining pie filling may be frozen.