Sunday, October 9, 2016

Recipes from this morning's show :) Lasagna Rollatini, Marinated Cheese, Pepperoni Pinwheels & Cracker Candy..Enjoy!



2 cups cooked chicken, chopped (I use a Rotisserie chicken from the Publix deli)
1 can cream of mushroom soup
1 (10-ounce) package frozen, chopped spinach, thawed and drained very well
1 cup sour cream
1 cup shredded Mozzarella with a touch of Philly cream cheese
12 lasagna noodles, cooked and drained
1 additional cup of shredded Mozzarella
Fresh grated Parmesan cheese
2 jars of your favorite red sauce (I use Bertoli Olive Oil & Garlic)

Make sure you squeeze as much liquid out of the spinach as you can by using paper towels or your hands.  Mix first 5 ingredients together.  Lay out noodles flat and spoon about 2 tablespoons of the mixture onto the lasagna noodle and roll up.  Place filled noodles seam-side down in a greased 13x9x2-baking dish.  Cover with foil and bake 35 minutes.  Uncover and sprinkle with additional Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until cheese melts.  To serve:  Place a ladle-full of sauce into a pasta bowl and place the noodles on top and sprinkle with Parmesan cheese.  Delicious J


1/3-cup olive oil
3 tablespoons oil-packed sundried tomatoes, chopped
2 tablespoon fresh parsley, chopped
2 tablespoons chives, chopped
1 teaspoon each of crushed red pepper flakes, Italian seasonings & garlic powder
1-pound mozzarella cheese cut into bite-size cubes

Combine all ingredients except for cheese in a gallon-size Ziploc bag.  Squeeze the back gently to mix all the ingredients together then add the cubed cheese.  Marinate for at least 1 hour, but overnight is best.  Serve with crackers.


½ cup pepperoni, chopped or ½ cup mini pepperoni
½ cup shredded mozzarella
½ teaspoon Italian seasoning
1 egg, separated
1 (8-ounce) tube crescent roll sheet

In a small bowl, combine the first 3 ingredients and the egg yolk.  Mix well and spread evenly over dough.  Roll up and slice into ½” slices.   Brush with egg white and bake at 375 for 12-15 minutes.


48 saltine crackers
2 sticks butter
1-cup brown sugar
1 (12-ounce) bag semi-sweet chocolate chips
1 cup chopped pecans

Line a large jellyroll pan with foil and spray evenly with cooking spray.  Line crackers up on the pan.  In a small saucepan, melt the butter and add the brown sugar.  Mix well and bring to a boil.  Let the mixture boil for 3 minutes and remove from heat and pour evenly over crackers, using a butter knife to gently spread the mixture.  Bake at 350 for 6 minutes then remove from the oven.  Sprinkle the bag of chocolate chips evenly over butter mixture.  Gently spread chocolate with a knife as it begins to melt.  Sprinkle with pecans and place in the fridge for one hour.  Break apart and store in an airtight container.

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