Grandma A’s Pepperoni Rolls

My grandma Alexander made comfort food right, her cheesy potatoes, UNMATCHED, her pepperoni rolls, OUT OF THIS WORLD. The rolls had this sweet dough paired with the salty pepperoni and mozzarella. After she died I haven’t had them, I kept trying to re-create the recipe but I wasn’t getting it right. Finally, I hear that my aunt has my grandmother’s recipe, IN HER HANDWRITING, which was just absolutely amazing. It was awesome to see her hand-writing and make her recipe, and it turn out just like she used to make. Pulling one out of the fridge and putting it in the microwave brought back all these memories of Christmas time with my cousins and eating like 8 pepperoni rolls. It’s things like that, those memories, that remind us what cooking and sharing food is all about. This recipe makes about 40 pepperoni rolls

Ingredients

  • 15 Cups Flour (I used Bread Flour)
  • 1 1/2 to 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 5 Cups Warm Water
  • 1 TBSP Salt
  • 2 Packets Dry Yeast
  • Pepperoni – 5 bags
  • Mozzarella – 3 bags

Let’s Get Cooking

Mix the packets of yeast in 4 cups of warm water. wait about 15 minutes or until the yeast becomes bubbly.

Combine the flour + sugar + oil + salt + remaining 1 Cup of water + bubbly yeast. Mix until there are no dry flour spots.

You’re going to proof the dough twice. Once for about an hour and a half, cover with a damp towel and set aside, I like to put the bowl in an unheated oven.

After an hour check the dough, gently knock it down, not all the way as to not let all the air out. Cover again and let proof for another hour.

After proofing, preheat the oven to 350F

Once the dough is ready, take a small/medium sized piece of dough (all depends on how big of a roll you want) and make it into an oval shape, or roll it out, whatever you find easier.

Place the pepperoni on the dough, then top with cheese, LOTS.

Roll up the dough and place on a baking sheet, seam side down. Place into the oven and bake for 15-20 minutes.

Once baked you can store in freezer bags and microwave when ready to eat.

Made with Love from Grandma & I,

Hannah

‘Crack’ Roasted Butternut Squash

This is my dad’s recipe, [hey dad!] he made it the other night for dinner and I could not stop eating it. I am not that big of a squash person, but I think this recipe might have converted me. Squash is so in now, (right?) so grab your butternut squash and let’s get roastin. Remember, this is a home cook recipe so we don’t get all exact with the measurements.

Ingredients

  • 1 Butternut Squash, skin peeled, sliced and diced into bite-sized pieces
  • Cinnamon
  • Allspice
  • Ginger
  • Honey
  • Olive Oil
  • Salt + Pepper

Let’s get Roastin’

Preheat your oven to 375F.

Take your diced squash and place it in a zip-lock bag. Or if you prefer, place it on a pan lined with aluminum foil.

Drizzle over, or pour into the bag, some olive oil, enough to coat the squash.

Then sprinkle about a TBSP of both cinnamon + allspice + ginger.

If you’re using the bag method, or just on the lined pan, mix everything together well until it is all coated. Then finish off with salt + pepper.

Place in the oven for about 40 min or until soft to the bite.

Now you have the perfect roasted butternut squash that you just cannot stop eating!

Always Hungry,

Hannah

Grandma’s Macaroni Salad

My grandma would make this Macaroni salad for any family get together. We lost my grandma a few years ago, but when I make this recipe it makes me think of her. I’ve never tasted a macaroni salad that tastes like this one! This recipe can make a lot if you need it to for a party, or you can make a smaller serving as well. It’s one of my favorite family recipes and I hope you all like it as well!

Ingredients

  • Macaroni Pasta
  • Marzetti Cole Slaw Dressing or Mayo
  • Spanish Green Olives, sliced
  • Green Onions, diced
  • Hard Boiled Eggs, diced
  • Paprika
  • Celery, diced
  • Salt + Pepper

For this recipe the ingredients aren’t exact, it usually depends on how big of a serving you are making. So while making this, add in how much feels right.

Let’s Get Cooking

Start off by cooking the macaroni per the boxes instructions.

While the macaroni is cooking, prep the rest of the ingredients. Dice the hard-boiled eggs, dice the celery and green onion, and slice the green olives.

Once the macaroni is finished cooking, rinse and let it cool.

Place the macaroni salad into a large bowl. Start with about 1 cup of Marzetti Cole Slaw dressing, or mayo. As the day goes on you may need to add in more dressing. Combine the dressing with the macaroni, making sure everything is covered.

Add in green onions + olives + celery + hard-boiled egg+ paprika + salt + pepper.

Mix well to combine.

And guess what, thats it! The recipe is complete. I hope you love this recipe as much as I do, it’s one of those meals that just brings me happiness.

Made with Love,

Hannah