Pizza on a Stick

Ingredients

• 8 ounces Italian turkey sausage links
• 2 cups whole fresh mushrooms
• 2 cups cherry tomatoes
• 1 medium onion, cut into 1-inch pieces
• 1 large green pepper, cut into 1-inch pieces
• 30 slices turkey pepperoni (2 ounces)
• 1 tube (13.8 ounces) refrigerated pizza crust
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1-1/4 cups pizza sauce, warmed

Directions

1. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. When cool enough to handle, cut sausage into 20 pieces. On 10 metal or soaked wooden skewers, alternately thread the sausage, vegetables and pepperoni.
2. Unroll pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip and press dough against last ingredients on the skewer. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through. Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers.
3. Arrange kabobs on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce. Yield: 5 servings.

Sweet Braided Loaves

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/2 cup sugar
• 1/2 cup butter, softened
• 3 eggs
• 1/2 teaspoon salt
• 5-1/2 to 6 cups all-purpose flour
• 1 cup golden raisins
• GARNISH:
• 1 egg, lightly beaten
• 2 tablespoons sliced almonds

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves (12 slices each).

Ham Salad Croissants

Ingredients

• 3 cups ground fully cooked ham
• 2 cups (8 ounces) shredded cheddar cheese
• 2 celery ribs, finely chopped
• 8 green onions, chopped
• 1/3 cup unsalted sunflower kernels
• 1/3 cup finely chopped green pepper
• 1/3 cup chopped dill pickle
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 jar (4 ounces) diced pimientos, drained
• 1 teaspoon ranch salad dressing mix
• 1 teaspoon coarsely ground pepper
• 1 teaspoon minced fresh parsley
• 8 lettuce leaves
• 8 croissants, split

Directions

1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream, pimientos, salad dressing mix, pepper and parsley. Pour over ham mixture; toss to coat. Serve on lettuce-lined croissants. Yield: 8 servings.

Stuffed Shells

Ingredients

• 36 uncooked jumbo pasta shells
• 1 jar (24 ounces) spaghetti sauce
• 36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.
2. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and cheese.
3. Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. Yield: 12 servings.

Simple Shrimp Scampi

Ingredients

• 3/4 cup butter, cubed
• 2 pounds uncooked medium shrimp, peeled and deveined
• 5 teaspoons lemon-pepper seasoning
• 2 teaspoons garlic powder
• Lemon wedges, optional

Directions

1. In a large skillet over medium heat, melt butter. Add the shrimp, lemon-pepper and garlic powder; cook for 5-8 minutes or until shrimp turn pink. Transfer to individual serving dishes. Serve with lemon wedges if desired. Yield: 6 servings.

Home Style Stew

Ingredients

• 2 packages (16 ounces each) frozen vegetables for stew
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 envelope reduced-sodium onion soup mix

Directions

1. Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides.
2. Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
3. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 5 servings.

Broccoli Chicken Cups

Ingredients

• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1-1/3 cups crisp rice cereal
• 1 cup cubed cooked chicken
• 2 tubes (10 ounces each) refrigerated biscuits
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups frozen chopped broccoli, cooked and drained

Directions

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.