Preparation Instructions:

1. In a Large skillet saute Onions, garlic and pepper in olive oil 2-3 mins
2. Add Shrimp and Pepperoni and saute for 2-3 mins longer
3. Add remaining ingredients and bring to a boil then cover with lid & lower heat and simmer for 20 minutes.

Preparation Instructions:

1. In a Large skillet saute Onions, garlic and pepper in olive oil 2-3 mins
2. Add Shrimp and Pepperoni and saute for 2-3 mins longer
3. Add remaining ingredients and bring to a boil then cover with lid & lower heat and simmer for 20 minutes.

Preparation Instructions:

1. Heat oven to 350°F.
2. Oil 24-cup mini muffin pan.
3. Blend all dry ingredients.
4. Mix egg and milk, add to dry ingredients.
5. Mix until blended.
6. Stir in mozzarella, Parmesan, pepperoni, and vegetables. Let batter rest for 8-12 minutes.
7. Stir the batter and portion into mini muffin cups.
8. Bake until golden brown (approximately 20-22 minutes).
Serve with warmed Chris Brothers roasted garlic pizza sauce or Chris Brothers honey mustard sauce.

Preparation Instructions:

1. Pre-heat the oven to 360°F.
2. Oil 24-cup mini muffin pan.
3. Cut crescent roll dough into circles and line mini muffin cups. The excess dough can be re-worked to finish lining the cups.
4. Dice red onion.
5. Heat butter in skillet and cook onions until they are golden brown. Stir often to avoid the onions from burning.
6. Soften cream cheese and blend in the remaining ingredients.
7. Spoon 1 tablespoon of the mixture into each cup. Bake for 12-14 minutes.

The filling will be very hot. Allow to cool 10 minutes before serving.

Preparation Instructions:

1. In slow cooker, add beef stock, tomatoes, tomato paste, and barley. Stir to combine.
2. Heat the oil in a pan. Sauté the garlic and zucchini for about three minutes on medium high heat until softened and browned.
3. Remove from heat, transfer to a bowl, cool and cover.
4. Sauté the onion in the same pan, for about 3 minutes or until softened.
5. Add the oregano and black pepper, sauté for another 30 seconds. Add to slow cooker.
6. Cover slow cooker and cook on high for 2 1/2 hours. (low for 5 hours).
7. Take off lid; add the zucchini mix and a 1 cup of thawed green peas. Stir, cover, and let heat through for about 15-30 minutes.
Serve with a sprinkling of feta or Parmesan.

Preparation Instructions:

1. Preheat oven to 400°F
2. Place zucchini and eggplant in a single layer on 2 baking sheets lightly coated with cooking spray
3. Bake at 400°F for 15 minutes on each side or until tender and lightly browned.
4. Increase oven temperature to 425°F.
5. Place crust on a baking sheet.
6. Spread pizza sauce over crust, leaving a I-inch border.
7. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper, and oregano.
8. Bake at 425° for 10 minutes or until cheese melts.
9. Let stand 5 minutes.
Slice and enjoy!

Preparation Instructions:

1. Preheat oven to 350°F (175°C), placing rack in middle position.
2. Bring to boil generously salted water in a large pot and add macaroni, stirring occasionally; cook until al dente (roughly 8-10 minutes). Drain
3. In a medium saucepan, combine tomato sauce, tomato paste, onion powder, garlic powder, salt and pepper and heat just to combine tomato sauce and tomato paste.
4. Add pepperoni and cooked macaroni to sauce. Place in a 13x9 Pyrex dish.
5. Spread parmesan evenly over the pasta.
6. Top off the dish with the mix of cheddars.
7. Bake for 35-45 minutes (oven temperatures may vary).
8. Let stand for 5-10 minutes.
Garnishing tips: Basil, Parsley, Tarragon.

Preparation Instructions:

1. In a large frying pan fry Chris Brothers Honey Garlic pepperoni slices.
2. Add baked beans and continue to heat.
3. Sprinkle brown sugar on top and serve.

Preparation Instructions:

1. Combine ingredients well in a bowl and place in a shallow dish.
2. Bake at 375 for 5-10 minutes.
3. Serve with toasted pita bread, nachos, or fresh bread.

Preparation Instructions:

1. Place crisp fries on a pizza pan or baking sheet close together in a pile.
2. Drizzle the gravy all over the fries.
3. Sprinkle the marble cheese over the top.
4. Sprinkle diced pepperoni over cheese and broil in oven until cheese is melted and pepperoni is crisp.
5. Garnish with sliced green onions.

Preparation Instructions:

1. Heat a small amount oil in a non stick frying pan and brown the pepperoni.
2. Place 2 tortillas on a lightly oiled baking pan.
3. Spread a thin layer of sour cream on half of the tortilla.
4. Spread the salsa over the sour cream. Top with the browned pepperoni.
5. Top with the nacho cheese.
6. Fold the tortilla over to make a half circle and bake in a 375 degree oven for 7 minutes until crisp.
7. Cut each quesadilla into 3 wedges.

Preparation Instructions:

1. Spread nacho chips out on lightly oiled pizza pan or baking sheet.
2. Sprinkle with shredded cheese.
3. Sprinkle tomatoes and green onions over the cheese.
4. Sprinkle with the diced pepperoni.
5. Bake at 375 for 3-5 minutes until cheese melts and pepperoni browns.
6. Serve with Honey Mustard Dip

Preparation Instructions:

1. Spray a non stick saute pan with cooking spray or add 2 tbsp oil
2. On med high heat, saute peppers & mushrooms stirring for about 2 minutes.
3. Add pepperoni and cook 2·4 minutes.
4. Add your Pasta Sauce and stir until heated.
5. Pour on top of cooked pasta. Serve immediately.
6. Salt & pepper to taste