Just in Case You're on a Sandwich Kick

I know, two sandwich recipes in a row. But that's not necessarily a bad thing, who doesn't love a sandwich? Correction: who doesn't love a mean sandwich? Yeah, we aren't bologna and bread kinda people, we like a good, packed sandwich, which for us does pose a problem. It's a lot of work to get out all the stuff to make a sandwich and a lot of times we just don't and I often let perfectly good sandwich meat go to waste. Do you have this problem? Well, this recipes, my friends, is the answer! These sandwiches can be made up ahead of time and frozen!!! That, second to their yummy taste of course, is what makes them so wonderful! The "recipe" part of this is really more for the spread and I do know a lot of people make them on those little dinner rolls in a foil pan and have them for party food. If they are just for us, I go ahead and do them on full sandwich hoagies.

Oven Ham Sandwiches

For 6 sandwiches:
2 packages thin sliced ham (or about 1 1/2 lbs)
1 package (or 12 slices) salami
6 slices provolone
6 slices cheddar
(you can change up the meat and cheese as you like, this is just our preference)
6 sandwich hoagies

Spread:
1 stick butter (yeah if you haven't noticed yet, this is not a sandwich for dieters)
1 Tbs. worcestershire
1 Tbs. Poppy seeds
2 Tbs. mustard
2 Tbs. grated onion

Slice rolls and slather spread generously on both sides with spread. Assemble with meats and cheeses. Wrap in foil and bake at 350 for about 20 minutes. Remove, unwrap, and enjoy!

Winter Staple

This is definitely a winter staple in our house. I love to make it for football games and it hits the spot on any brisk afternoon. Today my hubby had a big day at work and I wanted him to feel good when he walked in the door, so I had the kids ready for naps, the house cleaned up, a candle lit, and this in the crock pot with the aroma filling the house(this doesn't happen on a regular basis =). Sounds good, huh! We thoroughly enjoyed it and I'm willing to bet you would too!

French Dip Sandwiches in the Crock

1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls, split

Place trimmed roast in slow cooker. Combine rest of ingredients (minus the rolls, obviously) and pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on low for about 7 hours or until very tender. Remove and shred/ slice. I dump it back into the pot with the juice and just have a ladle for the juice. Serve on rolls (we toast in the oven with Provolone) and reserved broth for dipping. I also like to serve with sauteed onions and sometimes peppers.

I know the onions look not so great in the pic- if onions aren't your thing, leave them off,  but if they are your thing, mmm, enjoy!

Not A Lost Cause

So any of you few that may actually check/use this site, just wanted you to know, it is not a lost cause!! I am planning on continuing with it, it's just our end of summer got crazy, then Sadie arrived and I just haven't done much cooking, and what I have done is either not really share worthy or just repeats, SO...

Now that we are done getting "new baby" meals I will hopefully be picking back up with cooking and will try to find time to get back on board with getting some new recipes on here. Just to prove it to you, I will atleast include a "no recipe idea" for you that is on our stove here tonight.

Chicken Tortilla Soup

If you like Mexican soups, don't think you can't easily make your own creation at home. It's a great way to get creative or use up stuff from your pantry. Just dump and taste! Here's generally how I do mine.

• chopped cooked chicken -I have used canned, rotisserie, or like tonight I boiled a 3 pack of breasts to use the extra broth- but 2 breasts would have been enough- so whatever you have or find easiest
• beans- my fave is black beans- but really a white bean (northern beans) would be fine too
• tomatoes- I like to use a can of tomatoes and green chilies for the extra kick
• corn- a can or a bag of frozen- either works
• chopped onion and fresh garlic- if you don't have these just use garlic and onion powders
• chicken broth- again I used the broth from my cooked chicken, plus a four cup carton of store bought
• rice- I like to cook up some rice and throw that in
• spices- I always use lots of cumin and some chili powder- or you can even use taco seasoning if you have that. Obviously salt and pepper.
• peppers- tonight I threw in just a small amount of chopped jalapenos, guess I'm feeling a little extra spicy =)
• We top ours with crunched tortilla chips, shredded cheese, and sour cream--- just cause we're healthy like that!

Dump it all in your pot and simmer on your stove top- oh I'd say atleast thirty minutes and there you have it! Easy as... well... soup!

Thanks again for sticking with me and again hope to be back soon!

Oh So Berry Good!

I am sitting here enjoying a bowl of reheated blackberry cobbler that I made last night for Father's Day. I found this recipe last summer and loved it, and I can't believe I am just now making it again. I think I love it so much because it is just so simple- it's like a cobbler your grandma would make. If you like berries, you will love this!!! And by the way, I am well aware I am no Pioneer Woman- in neither my cooking skills, and certainly not in my photography skills, but I did include step by step pictures for this one that are solely for practical purposes =) Hopefully they will help with the instructions, despite their unprettiness- how could they be pretty with my lovely taupe laminate counter tops for a background anyways? (Oh well=)

Blackberry Cobbler

1 cup butter divided (that is 2 sticks, so there is no need to divide)

1 cup sugar

1 cup water

1 1/2 cups self rising flour (if not self rising, use the same amount regular with 1/4 tsp. salt and 2 1/4 tsp. baking powder- but I tell you, I do love the self rising for this recipe!)

1/3 cup milk, room temperature

2 cups fresh or frozen blackberries

1/2 tsp. ground cinnamon

2 Tbs. sugar

In 10 in. oval or round baking dish, melt 1/2 cup (1 stick) butter; set aside.

In saucepan, heat sugar and water until the sugar is dissolved.

Place flour in mixing bowl; cut in remaining butter (second stick- which is good to have softened) until fine crumbs form.

Add milk, stirring with a fork until dough leaves the side of the bowl.

Turn out onto a floured surface and knead three or four times.

Roll out to an 11x9 in. rectangle that is about 1/4 in. thick.

Spread berries over dough and sprinkle with cinnamon. (I like to smash some of my berries up a little during this step.)

Roll up, jelly roll style. (My dough sometimes crack in this step- especially if I use frozen berries that are still a little cold- I don't think it hurts anything. I also do this on wax paper not to stain those beloved taupe Formica counters too badly)

Cut into 1/4 in. thick slices and carefully lay slices in baking dish over butter. (I usually have to smush them in there and still end up with two layers- that is perfectly good.)

Pour sugar syrup around slices. (You will think uh- oh! But trust me it is supposed to look like that- I promise the water will absorb!)

Bake at 350 degrees for 45 minutes. Remove and sprinkle with sugar and bake 15 minutes more and this is what you will pull out....

My favorite way to serve it is hot with a heaping scoop of vanilla ice cream... duh!

Sweet Treat

I for some reason woke up yesterday morning wanting to make these, and once I have something in my head I want to do, well, we know that that usually turns out....

(Martha's picture- I thought this one may look more appetizing than mine below =)

This is a Martha Stewart recipe that I used to make over at a family that I used to work for, keeping their kids after school. The mom was quite the cook AND baker!!! I am not a great baker, but she would leave me ideas for things I could make in the afternoons with all the ingredients there, and I always loved it that she did that. Again, I'm not the greatest baker, even though baking is in my blood ( My grandfather was a baker by profession- and an awesome one at that, and my mom actually just did her 1st wedding cake!) Despite the fact that the genes apparently skipped me, I do enjoy it **when I have the extra time** I don't like to bake in a rush. If you've got the time, these cookies are pretty fun to make- and of course even more fun to eat!!

Peanut Butter Surprise Cookies

1/2 cup creamy peanut butter
4 Tbs. unsalted butter, room temp
1 cup packed brown sugar
2 eggs
1 tsp. vanilla

1 1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt

1/3 cup sugar- for rolling dough in
36 mini Reese's cups, unwrapped and chilled ( my batch never makes 36 cookies worth, so you may not want to unwrap that many to start with)

Heat oven to 350.

Mix Peanut butter and butter until smooth. Add in brown sugar and beat well, scraping down sides as needed. Beat in eggs and vanilla until well blended.

Whisk together flour, baking powder, and salt to mix. Beat into the peanut butter mixture in two batches until well mixed.

Roll dough into balls by Tablespoon and roll to coat in the sugar.
Place on insulated baking sheet and bake for 7 minutes or until starting to slightly puff up. Remove and press a peanut butter cup into the center of each cookie. Return to oven and bake an additional 6 minutes, or until golden. Let cool on baking sheet for at least 10 minutes before transferring.

Bringing Jamaica to You!

When we were dating Ryan decided he wanted to be sure he knew how to grill. So I got him the Grilling for Dummies book to help him out. =) I hadn't looked at this in years, but when we were in the mood to grill the other night and I wanted some inspiration I pulled this book out of my cookbook cabinet. I saw this recipe and decided that I wanted to give it a whirl- even though it sounded totally different- I have never made a jerk marinade before. Some of the ingredients sounded strange to me, but after looking at several other jerk recipes, it lined right up- so we did it and it was AWESOME! Ryan was skeptical at 1st when I said I was going to make jerk chicken- as the memories of the lime green bony stuff we "ate" on our mission trip to Jamaica came flooding into his head. "No honey, that was the curried goat that we ate after seeing it sitting on some one's doorstep on the way to our work site that morning." Relieved that that was NOT was I was planning on setting before him that night, he jumped on board and he thought it was delightfully delicious as well!! Even though he would never use the words "delightfully delicious" himself =). Be daring- give it a try- you won't be disappointed, I promise.

Jerk Seasoned Chicken Breasts

About 2-3 pounds boneless skinless chicken breasts ( the recipe said eight, but for me, that was a five pack)

1/ 4cup vegetable oil

1/4 cup orange juice

3 scallions, finely chopped (green and white parts)

4 medium cloves garlic, finely chopped

2 Tbs. lime juice (about 1 lime will produce that for ya!)

2 Tbs. soy sauce

1 small jalapeno pepper, seeded and finely chopped

1 tsp. brown sugar, packed

1/2 tsp. Kosher salt

1/2 tsp. ground allspice

1/2 tsp. dried leaf time

1/2 tsp. cinnamon

1/4 tsp. cayenne pepper

1/4 tsp. nutmeg

Trim chicken of fat and rinse and dry well. Combine remaining ingredients, beating with a fork or whisk to mix well. Place chicken in a large freezer bag (or a shallow dish) and pour marinade over. Seal the bag pressing out the air, and refrigerate for 6 hours or overnight, turning occasionally to coat well.

Place chicken on well oiled, preheated grill and grill for 10-12 minutes total (5-6 on each side) or until done.

Seriously even if you are freaked out by the ingredients- try it! We had it with Lipton's oven roasted potatoes and roasted fresh asparagus. Yummy!

Yes, Another Casserole

I cooked this recipe the other night on a night where we didn't really know what to have and I was looking for something simple. I wasn't really expecting it to be something to brag about or to make as a "usual", but we actually really enjoyed it and I will definitely make it from now on. It's beefy, noodley creamy, saucy, and cheesy- and for me that spells comfort food!!! If you shied away from the previous pasta casserole that I just posted because it had too much "stuff" you weren't a fan of- this one may be a little more up your ally. I also got this out of our church cookbook.

Toula's Casserole

1 lb. ground beef ( I used a little more)
16 oz. can tomatoes ( I always prefer the petite diced for stuff like this)
8 oz. can tomato sauce
2 tsp. salt
2 cloves garlic, crushed
8 oz. noodles ( I used wide egg noodles)
1 cup sour cream
3 oz. cream cheese
6 green onions, chopped (I didn't use quite that many)
1 cup (+) grated Cheddar cheese

Preheat oven to 350.
Brown meat and drain. Stir in tomato sauce, salt, garlic, and sugar. ( I also added some Italian seasoning in, thinking it may need something more, I then thought I might regret that decision since this isn't really specifically an Italian dish, but I definitely don't think it hurt anything, and may have added some flavor- I also of course peppered the sauce generously). Simmer for 10 minutes. Cook noodles and drain. While warm, mix sour cream, cream cheese, and onions in with noodles.
Layer in a baking dish ( my 2 1/2 qt. Corning wear was filled, but fir perfect). Start with meat, then noodles, then a layer of cheese and then I did another layer of meat and topped with cheese. Bake for about 30 minutes.

I didn't take a picture this time around, because we just dug in and I really didn't think it was much to impress- but it reallywas a good simple, comforting and satisfying meal paired with a salad.

One Dish Bliss

Here you have a true meal in one. I tried this recipe that a gal I know had put in our church cookbook and I believe she said she got it from a Southern Living easy weeknight meals. I wasn't sure how it would turn out with all the ingredients and I didn't want it to taste too "casseroley" with the cream soup and all, but it really didn't and we enjoyed it as just a good hearty meal.
It was easy, but I did it on a night when I had lots of time to dirty and clean dishes as I went and do all my prep work- if you don't you will have the sink piled up with dirty bowls and pots by the time you are done, and that is no fun! It would make a great meal to take to someone- just bring it to them made up and ready to pop in the oven.

Three Cheese Chicken Pasta

8 oz. penne pasta ( I cooked more)
1 tsp olive oil
8 oz. fresh mushrooms, sliced thin
1 small onion, chopped fine
1 small red bell pepper, chopped fine
1 box frozen spinach
1 tsp. dried oregano
1/4 tsp. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken (using a rotisserie chicken is the way to go)
1 c. sharp cheddar, shredded
1/2 cup grated Parmesan
1/2 cup milk
1 can cream of chicken soup

Preheat oven to 425.

Cook pasta and spinach according to package and drain. (Drain spinach well!!)

Heat olive oil in large skillet over med-high heat. Saute mushrooms, peppers, and onion for about 4 minutes. Add spinach, oregano, and pepper and saute an additional 3 minutes. Set aside.

In large bowl, combine cottage cheese, spinach mixture, pasta, chicken, 3/4 c. cheddar, and 1/4 c. Parmesan, milk, and soup. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheeses and bake for 25 minutes.

A Healthier Choice

We are not health nuts by any stretch of the imagination- but I am always open to trying healthy things and I would probably try cooking with light ingredients more often if my husband was more open to the idea- not that I want to eat beans and rice all the time- but you know what I mean. Anyway, maybe we made some progress last week when I made... gasp... TURKEY BURGERS! I had ordered one at a restaurant that was very good and was wanting to give it a whirl. So these are the ones I made and I must say, I thought it was delicious and even Ryan- who was completely UNstoked about the idea, enjoyed them I believe.

Tex- Mex Turkey Burgers

1 1/4 lb. ground turkey
1 envelope taco seasoning
1 Tbs. dried cilantro flakes ( I used fresh because I love fresh cilantro so much!)
1 cup shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa
4 hamburger buns split ( I toasted mine)
4 lettuce leaves

In bowl, combine turkey, taco seasoning, and cilantro- shape into four patties ( I got 2 packs of turkey and doubled the seasoning and it made 5 nice large patties). Grill covered, over medium heat 5 minutes on each side. Sprinkle with cheese and grill 2-3 minutes longer, until melted. Combine sour cream and salsa. Serve burgers on buns with lettuce and sour cream mixture.

No Recipe Required- Meal Idea #5

Last night when 5:00 rolled around, and I knew the question of "What are we going to do for dinner?" was looming over our heads- I decided to forgo asking Ryan, since that usually gets me no where and think of something creative on my own. I have been kind of digging the finding what's around and trying to use it up thang lately. I had two chicken breasts left from a dinner I am making for a family with a new baby, so I decided to cook them up, shred them , and use them for a BBQ chicken pizza. My other toppings were pretty much extra things I had left in the fridge that were left over or just staples. SOO this is a fun way to get creative, but here is how I did mine.

BBQ Chicken Pizza

1 can Pillsbury pizza dough- cooked at 425 for 8 minutes BEFORE topping- 10-12 minutes after toppings

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BBQ sauce- I would recommend using one you really like- we love Rendevous (locally) but this last time I bought some I bought "Sticky Fingers" and it is delicious!

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2 chicken breasts- cooked and shredded- I did in a skillet with my usual base seasoning of salt, pepper, and garlic powder

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Other Toppings:

Red onion- sliced into small strips

Red Sweet Pepper- sliced into small strips

Green Onion- chopped (I just wanted to use this up and thought it would add something green- wasn't sure if it would be onion overkill, but it wasn't)

Bacon-3 slices, fried and crumbled

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I layered all my ingredients on partially baked crust, then sprinkled with a little bit of crushed red pepper flakes and topped with shredded Colby Jack Cheese and returned to oven to bake.

Before cheese and baking- Finished-
Let me know if you come up with any other toppings that would be good!!!

Just the Way Yo' Momma Makes It

My mom was never an avid cooker when I was young, but she did have several "signature" things that I will always remember her making often. You know- it's those things that I think we feel like "Nobody makes them as good as our mom did." So there are a few things I am sure I will always make just like my mom did and that to me is the best way since I never really knew any different. I made one of my mom's old recipes last night and thought I would share- her meatloaf.

Some of you may cringe at the word "meatloaf" and I'm not going to say I blame you. That's why I like my mom's and it is the only meatloaf I have ever really eaten. TRUST ME- I dont' want to eat mystery meat with three colors of the rainbow fleckered through it, either. That's why I love this simple and tasty recipe. It really is good, and my husband (and Bennett of course!=)would agree!

Mom's Meatloaf

about 3 lbs. ground beef

2 eggs

1 cup oats

1/2 cup ketchup

1/2 large onion chopped

salt and pepper

Mix these ingredients well (you'r going to have to use your hands and it's going to hurt=) Then mix in about

1/2 cup milk.

Form into two loaves and place in greased baking dish. I always squirt some ketchup on the tops before baking for looks. Bake at 350 for about 1 hr. 15 min. It's always a good idea to serve with some mashed potatoes or the good ole' southern staple-Hashbrown casserole (pictured above) for an all around comfort meal.

Trying Something New

I love to read cookbooks and sometimes I get on this kick where I just want to try all kinds of new and different from the usual type things. Last night, I made a new meal- taking a huge risk- by trying two new recipes for both the main dish and my side. But I must say they both turned out good! I got them from my Taste of Home Busy Family cookbook- which why wouldn't I love a cookbook directed toward being simple and easy =). So we tried these two and liked them both.

Spicy Flank Steak

1/3 cup sour cream

2 Tbs. mayo

1/2 tsp. garlic powder

1/4 tsp. celery salt

2 Tbs. Chili sauce

1 Tbs. lime juice

1/2 -1 tsp. crushed red pepper flakes

1/4 tsp. salt

1 beef flank steak (1-1 1/2 lbs.)

Combine 1st 4 ingredients in small bowl and refrigerate until serving. Combine chili sauce, lime juice ( 1/2 fresh lime squeezed is about a Tbs.), red pepper flakes, and salt- I double the basting sauce- brush on both sides of steak. Broil 2-3 in. from heat for 6-8 min. on each side. Let stand 5 minutes before slicing. Serve with sour cream sauce (which is yummy!).

*Instead of broiling, we grilled the steak for 8-9 minutes on each side.

If you've never made flank steak, this is what you are looking for. This was my second attempt at a flank steak recipe- the 1st was a honey based recipe and I didn't care for how sweet it was, and that time I used "flat iron steak" which I have heard both is and isn't the same thing. We liked this far better- and Ryan asked the butcher for a fresh cut of flank steak b/c all they had out were flat iron steaks- I'm still not real sure if they are the same or not. It is not a real tender piece of meat, but it holds the flavor well and is budget friendly. All in all we enjoyed this meal- and I was especially digging the corn recipe.

Creamy Southwestern Corn

Creamy Southwestern Corn

(The cookbook called this "Spicy Cream Corn"- But I changed the name, because I didn't think there was anything about this recipe that was spicy)

3 oz. Cream Cheese, cubed

1 can (15 1/4 oz) corn, drained- *I used frozen, thawed just b/c we aren't huge canned vegetable people

1 can(4 oz) chopped green chilies

1/4 cup sliced green onions

1/4 cup chopped sweet red pepper

In large saucepan, combine ingredients. Cooke over medium heat, striring often, until cheese is melted and warmed through.

Creamy Caesar Chicken Pasta

My friend made this for a baby shower she hosted a few weeks ago. I had to go back for seconds, but had to refrain from embarrassing myself by going back for thirds, ha!!! I asked her for the recipe so I could make it for our monthly Grace group tonight, and I am having a hard time not picking in it while it sits in a warm oven waiting to go! It's simple and satisfying and mmm, mmm good!

Creamy Caesar Chicken Pasta

(not sure what the official name of this recipe is=)

1 lb. bowtie pasta, cooked

3 boneless, skinless chicken breast- cut into bite size pieces

1-2 cups green peas, cooked (If Ryan had his way, these would be left out)

8 oz. package of mushrooms, sliced

1/2 large onion, chopped

1 Bottle *Ken's Creamy Caesar dressing

Shredded Parmesan Cheese

Generously salt and pepper chicken (I also used some garlic powder) and saute in a skillet with butter or olive oil.

Saute onions and mushrooms ( I added them to the same skillet after the chicken was more than half way done)

(Transfer to serving dish)

Add in peas and pasta and pour dressing over, mix well, and top with Parmesan.

Squash Medley

So have you noticed yet we like squash around here?? Well, we do and I love this casserole recipe that I have made for several years since Ryan's mom made it when we were dating. A few weeks ago we had it with some barbecue chicken legs and a baked potato. And being the over analyzer that I am I feel weird putting back to back recipe using stuffing mix too, but I am making myself get over it- I think these are my only two reciped that even use stuffing, but oh well.

Squash Medley

1 1/4 lb. squash (I usually use around 4 zucchini and 2 yellow summer squash), thinly sliced

1/2 c. butter, melted

1 can cream of chicken soup

3 carrots (more or less)- I like to puree them instead of slicing them

1 cup sour cream

3/4 cup diced onion

1 pkg. Pepperidge Farm stuffing mix

Mix all ingredients except stuffing. Pour into casserole pan and top with stuffing mix. Bake at 350 for 40 minuted covered, and 20 uncovered.

I always make a huge dish mess when I make this because I use my food processor and my mandolin slicer, but it is so worth it! Also makes a great side for holiday meals!