1 1/2 cups Spaghetti Sauce
12 slices of Bread
1/4 cup Butter, softened
30 slices Pepperoni
1 1/2 cups Mexican shredded cheese
In a small sauce pan warm up spaghetti sauce.
Heat griddle to 325.
Lightly spread one side of bread slices with softened butter. I like to spread the butter on the top side of the first piece and set it down non-butter side down on a paper towel. Then flip the next slice and spread butter on the bottom side and lay it butter side down on top of the other slice that has the butter side up. So butter sides together and non-butter sides on the outsides. Do each set of sandwiches this way but separate the groups so there would be 6 sets of sandwiches laid out on paper towels. I like to put at the most two sandwiches on one paper towel. Then you can use the paper towel later as your plate.
Lay 5 slices of pepperoni on each set of sandwiches.
When griddle is hot, lay the top slice of each sandwich butter side down on the hot griddle. Sprinkle with about 2-3 Tablespoons of cheese. Lay the remaining slices on top of the sandwich on the griddle. Sprinkle with 1 Tablespoon of cheese.
After about 3-4 minutes, underside looks nice and toasted, flip trying not to fling the cheese on top that will not be on the bottom. Cook 2 more minutes.
Remove sandwiches and eat by dipping into spaghetti sauce served in individual bowls.
6 slices Texas Toast frozen garlic bread
1/2 cup Spaghetti Sauce
30 slices Pepperoni, quartered
1/2 cup Mozzarella Cheese, shredded
Heat toaster oven to 425.
Arrange frozen toast on oven safe pan. Bake for 6 minutes.
Spread 1 heaping Tablespoon of sauce over each slice. Lay 6 slices (24 quarters) of pepperoni over each slice. Sprinkle with a heaping Tablespoon of Cheese.
Return to toaster oven and bake 5 more minutes.
1 bag Wide Egg Noodles
1/4 cup butter
1 large Onion, diced
4 Celery ribs, diced
1 1b. Carrots, diced
8 cups Chicken Broth
1/2 Rotisserie Chicken, diced or shredded
1 Tablespoon Salt
1 1/2 teaspoon Pepper
Cook pasta according to package directions. Run under cold water to stop cooking and set aside.
In the same pot you cooked the spaghetti melt butter. Saute onions, celery, and carrots for 5 minutes.
Add chicken broth, chicken, salt and pepper to soup pot and bring to a boil. Simmer for 15-20 minutes.
In individual bowls put desired amount of pasta and ladle soup over noodles. This way you can make each bowl as soupy or hearty as you want and the noodles do not soak up all the liquid.
If too much left overs you can freeze soup by spreading out in muffin tins and put in freezer. When frozen you can transfer to a zip lock bag. Just make more pasta when you want soup. Microwave frozen broth in individual bowl and add fresh pasta.
Note: If you think you need a big batch and will eat it all quickly, you can skip cooking the pasta separately. Just add uncooked pasta after chicken and broth instructions. Bring to a boil, reduce heat to simmer and cook for 20 minutes. There will be very little broth, but a very hearty soup like pictured.
