Cheese Sandwich

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Cheese Sandwich

First I got 2 slices of bread, 2 slices of cheese and mayonnaise

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Lay out the bread and put the mayonnaise on the bread

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Next I put 2 slices of cheese on it

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I put the sandwich together and carefully cut it in half

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Best sandwich ever!!!!

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Slow Cooker Chicken Stroganoff

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Slow Cooker Chicken Stroganoff

Makes 4 servings

4 chicken breasts cut into cubes

2 Tablespoons butter

1 package dry Italian dressing mix

1 (8oz) package of cream cheese

1 can (10.75oz) cream chicken soup

Pasta or noodles of your choice cooked according to package directions

 

Add chicken, butter and dressing mix to slow cooker

Cook on low 5-6 hours

Stir in cream cheese and cream soup

Cook on high about 30 minutes until cream cheese is melted and creamy

Spoon over pasta and enjoy!

Baked Teriyaki Chicken

 

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Baked Teriyaki Chicken

2 tablespoon cornstarch

2 tablespoon cold water

1/4 cup white sugar

1/2 cup brown sugar

1 cup low sodium soy sauce

1/2 cup rice vinegar

2 clove garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground black pepper

4 skinless boneless chicken breasts

 

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper

Let simmer, stirring frequently, until sauce thickens and bubbles

Preheat oven to 375

Place chicken pieces in a lightly greased 9×13 inch baking dish

Baste chicken with the sauce

Turn pieces over, and baste again

Bake in the preheated oven for 15 minutes

After 15 minutes have passed, turn oven down to 350

Turn pieces over and bake for another 20-25 minutes

Baste with sauce every 5 minutes during baking

Serve with rice and vegetables of your choice

 

Cleanup was a breeze as long as I soaked pans right away, it washed right out

Do NOT cover pan during cooking

Sour Cream Pound Cake

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Sour Cream Pound Cake

 

1 1/2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1/2 cup sour cream (heaping)

3 eggs

1/8 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon vanilla

 

Preheat oven to 350 degrees

Grease and flour 2 8×4 inch loaf pans or a 9×13 cake pan

In a large bowl, cream butter and sugar until light and fluffy

Add sour cream and eggs

Add flour, salt and baking soda, mix well

Stir in vanilla

Pour evenly into loaf pans or a cake pan

Bake at 350 degrees for 1 hour, or until a toothpick inserted into center of cake comes out clean

I baked on upper oven rack

Cool on wire racks and enjoy sliced or with your favorite topping

Creamy Asiago Chicken

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Creamy Asiago Chicken

1 lb boneless skinless chicken breasts, pounded to 1/4 inch thick

1/2 cup flour,

1/2 teaspoon each Salt and pepper

3 Tablespoons butter

2 Tablespoons olive oil, divided

1 tsp onion powder

2 cups mushrooms cut in half

2 cloves garlic, minced

1 1/2 cups dry white wine

1 tsp parsley

1/2 cup heavy cream

1/2 cup shredded Asiago cheese

 

Dredge the chicken pieces in flour mixture, set aside

In a large deep skillet, heat butter with one tablespoon of olive oil

Add chicken & sauté until golden brown on each side, roughly 4 minutes per side

Remove & set aside

In the same hot skillet, add the rest of the olive oil, onion powder, mushrooms and garlic

Sauté until mushrooms begin to brown

Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan

Add the chicken to the pan and sprinkle with the parsley

Bring to a boil, reduce heat, cover and simmer for about 15 minutes

Remove chicken from pan and set aside

Add the cream to the skillet and heat through

While mixing, add the Asiago cheese stirring constantly over a low heat until cheese completely melts

Continue cooking until sauce is thickened

Add chicken back and heat through

Slow Cooker Cheeseburger Soup

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Slow Cooker Cheeseburger Soup

Makes about 6 servings

 

3/4 pound ground meat

1/2 cup onion, diced

2 cloves garlic, minced

Salt and Pepper to taste

 

14 oz can of diced tomatoes

4 cups chicken stock

 

½ cup heavy cream

¼ cup flour

2 cups shredded sharp cheddar cheese

1 cup uncooked pasta, I used Barilla Ditalini pasta

 

In a large skillet, sauté the ground meat and onion until meat is no longer pink

Add garlic and sauté until fragrant, about one or two minutes

Season with salt and pepper

Add ground meat to slow cooker

Stir in the chicken stock and the can of tomatoes, including the juice

Cook on high for 3 hours or 6 hours on low

Thirty minutes before serving: Whisk together the heavy cream and flour in a small bowl until no clumps remain, this is to thicken the soup

Whisk into the soup

Add the cheese and stir until it’s melted

Cook on low for 25-30 additional minutes

While that’s cooking, cook pasta according to instructions on box

Drain and add to slow cooker, stir to combine

Serve the soup with toppings such as additional cheese, crumbled bacon, sour cream and chopped pickles.

*Leftovers will thicken a lot as they sit in the fridge. To reheat, add a little water or extra chicken stock.

Corn Dog Muffins

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Corn Dog Muffins

Makes 9 Muffins

 

1 (8.5 ounce) package cornbread mix

1 tablespoon brown sugar

1 egg

3/4 cup milk

1/2 cup grated cheese

4 hot dogs sliced (about 18 slices per hot dog)

 

Preheat oven to 400 degrees

Set out all your ingredients

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Dump cornbread mix into a medium sized bowl

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Add brown sugar

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Mix well

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In a small bowl add egg

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Pour in milk

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Wisk together until smooth

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Pour egg and milk mixture into cornbread and brown sugar

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Add cheese and mix well

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Lightly grease muffin tins

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Add a spoonful of mix into muffin tins

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Top with 4 slices of hot dog

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Add another spoonful of mix over hot dog slices

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Top with 4 more slices of hot dog to the muffin mix

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Bake in preheated oven for 14-18 minutes or until golden brown on top

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Enjoy with your favorite toppings

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