Pizza Balls

Looking for a quick idea for dinner? The kids will LOVE IT and love helping to make it!
More delicious appetizer recipes in Tastes & Treasures cookbook.

PIZZA BALLS

Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Thanks to Shirley’s weight loss support group for recipe.

Historymakers book donated to AZ libraries

Does your library have Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration? Many generous sponsors have donated funds to have this Centennial Legacy Project book distributed to both public and school libraries throughout Arizona.

Written by the Historical League, this leather-bound book features Arizona Historymakers, a timeline unique to Arizona and histories of our Sponsors. www.HistoricalLeague.org
RuthMcLeod@earthlink.net for information to get this book donated to your local library.

Ruth and Zona Lorig present Joan Clark, Arizona State Librarian, with her copy.

Cheesy BBQ Chicken Rollups

Cheesy BBQ Chicken Rollups

Filled with delicious crunchy stuffing, this dish is easy and yummy.

 Also try Braised Chicken over Fettuccini from page 168 in Tastes & Treasures cookbook.

Cheesy BBQ Chicken Rollups


Ingredients: 

3/4 cup bagged broccoli cole slaw, roughly chopped

2 wedges The Laughing Cow Light Creamy Swiss cheese 

Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness 

2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Spices: onion powder, salt, black pepper

Directions: 


Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. 



Place chopped broccoli slaw in a medium microwave-safe bowl. Microwave for 2 minutes, or until softened. 



Add cheese wedges to the broccoli slaw, and mix thoroughly.




Season chicken with 1/8 tsp. onion powder, 1/8 tsp. salt, and 2 dashes black pepper. Evenly divide slaw mixture between the centers of the cutlets. 

 


1/2 of recipe (1 rollup): 223 calories, 3.5g fat, 631mg sodium, 8g carbs, 1g fiber, 5.5g sugars, 35.5g protein -- PointsPlus® value 5*  Thanks to Hungry Girl for recipe.

Newfoundland Peach Squares

Summer desserts are enjoyed when the recipes is fast and easy. This recipe for Peach Squares reminds me of Chocolate Sherry Cream Bars from Tastes & Treasures cookbook. Enjoy them both.

Newfoundland Peach Squares
Ingredients:
1/2 cup butter
3/4 cup white sugar
1 egg
1 cup coconut
1 tin peaches (or strawberries), drained and chopped
graham wafers
1 container Cool Whip

Directions:
Cream together butter, sugar and egg. Add coconut and chopped peaches. Line a square pan with graham wafers. Pour mixture over wafers. Top with another layer of wafers. Spread Cool Whip over top and sprinkle with coconut. Refrigerate…..and Enjoy!

thanks to NewfieChatterBox for the recipe

Betsy Davis enthusiastic about DAR

Belonging to such an historic group as the Daughters of the American Revolution, Historical League member Betsy Davis is enthusiastic about history. Tastes & Treasures A Storytelling Cookbook of Historic Arizona fits right in with both groups. The DAR is gifting the cookbook as a "Thank You" for their hosts and guest speakers. One non-profit helping another!

Historymaker Joe Beeler's Zucchini Tacos

Joe Beeler, son Jody and grandson John

Joe Beeler was honored as a Historymaker by the Historical League in 1995. His son, Jody, writes: Eating from your garden has always been a great tradition in our family.  Here’s a great way to eat zucchini from your garden.

Tastes & Treasures cookbook also has wonderful recipes for vegetables. Summer Squash Saute, page 57, from Hassayampa Inn in Prescott is delicious.

ZUCCHINI TACOS

Ingredients:
zucchini fresh
sweet onion
olive oil
taco shells
tomato
shredded pepper jack cheese
3 cloves chopped garlic
taco seasoning
salsa

 Directions:
Shred a 12-14 inch long zuchini in the food processor.
Add a half of a sweet onion, and shred also.
Add the shredded onion and zucchini to a hot skilllet with a little olive oil and about 3 cloves of chopped garlic.
Brown it and let the liquid cook down - about 15 minutes over medium heat.
Add a packet of your favorite taco seasoning, simmer.
Add to preheated taco shells.
Garnish with chopped tomatoes, salsa and shredded pepper jack cheese . . .
Easy to make and great to eat.
Serve with your favorite black or refried beans.

Historical Trolley

Visiting historical places is a favorite of mine. Where did you go this summer?

The photos are Excelsior, Minnesota - a small town on Lake Minnetonka, complete with trolley rides along the bicycle trails and Historical Society Museum.