Category Archives: 21. Korbyn’s Corner

Waffle Iron Grilled Cheese Sandwiches

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Waffle Iron Grilled Cheese Sandwiches

Makes 2 Sandwiches

 

2 tablespoons mayonnaise

2 teaspoons mustard

4 slices bread

4 slices cheese

Soft butter

 

Preheat a waffle iron according to manufacturer’s instructions

Mix mayonnaise and mustard together in a bowl

Spread onto 1 side of each bread slice

Add sliced cheese over mayo-mustard layer of 2 bread slices

Cover cheese layer with a second bread slice, creating 2 whole sandwiches

Spread butter on one side of sandwich

Place sandwich, butter side down, on the waffle iron

Butter the top of the sandwich and close lid so it is just resting on the sandwich

Wait until the bread begins to soften from the heat before starting to gently close the waffle iron

Apply more pressure to the top part of the iron, eventually closing it

Cook until browned, 2 to 3 minutes

Repeat with the remaining sandwich

 

* We used sandwich bread with the crust cut off

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Dirt Dessert

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Dirt Dessert

Makes 10 cups

 

1 (3.9oz) package of chocolate flavored instant pudding

2 cups cold, fresh milk

8 ounce tub whipped topping

15 or more, Oreo cookies finely crushed and divided in half

Gummy worms

10 clear plastic cups (6-7 oz size)

 

Whisk pudding mix and milk in a large bowl for 2 minutes

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Let stand 5 minutes

Stir in whipped topping and ½ of the cookie crumbs

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Spoon mixture evenly into cups

Only fill about half way

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Top with remaining cookie crumbs

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Refrigerate for about an hour

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Top with worms right before serving

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Enjoy!!!

Strawberry Pretzel Dessert

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Strawberry Pretzel Dessert

1 cup crushed pretzels, they should resemble chunky nuts

1/4 cup sugar, divided

1/3 cup butter or margarine, melted

6 ounces Cream Cheese, softened

1 Tbsp. milk

1/2 cup whipped topping

1 cup boiling water

1 package (3 oz.) Strawberry Flavor Gelatin

3/4 cup cold water

2 cups fresh strawberries, sliced

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Makes 8 individual dessert jars

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

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Scoop 2 tablespoons of pretzel crust filling into each jar, pressing slightly into bottom of jar

Place the jars on a cookie sheet, bake for no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Layer each jar with 2 tablespoons cream cheese mixture.  Spread all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

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Refrigerate 30 minutes or until it starts to thicken

Place 2 tablespoons of fresh, sliced strawberries over cream cheese layer

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Pour gelatin over strawberries

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Refrigerate 3 hours or until firm

Top each jar with a scoop of whipped cream and a fresh strawberry right before serving

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Makes 9 servings

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

Press onto bottom of a greased 9×9-inch pan

Bake no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Spread the cream cheese mixture all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

Refrigerate 30 minutes or until it starts to thicken

Place fresh, sliced strawberries over cream cheese layer

Pour gelatin over strawberries

Refrigerate 3 hours or until firm

Slice into squares

Top each square with a scoop of whipped cream and a fresh strawberry right before serving

 

 

If your gelatin sets to hard before you use it, microwave for 10-15 seconds at a time to soften it.  It will reset hard again in the refrigerator.

Crescent Cheese Dogs

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Crescent Cheese Dogs

 

8 hot dogs

4 slices of cheese

1 can crescents

 

Preheat oven to 375 degrees

Separate dough into triangles

Fold cheese slice in half making 2 triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Lay one cheese triangle on crescent, top with hot dog

Starting at widest end, roll up hot dog and cheese

Place wrapped hot dog on prepared baking sheet

Repeat with remaining crescents, cheese and hot dogs

Bake 12-15 minutes or until golden brown

Enjoy!

Chicken Pot Pie

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Chicken Pot Pie

1 double crust, 10 inch pastry pie

1 1/2 – 2 cups cooked, diced chicken

2 (10.75 ounce) cans condensed cream of “your choice” soup

Milk to clean out the can

1/4 cup each celery and onion, finely chopped

1 tablespoon butter

1 teaspoon garlic, minced

2 cups frozen or cooked vegetables of your choice

1/4 teaspoon each salt, pepper, garlic and onion powder

Egg wash

1 egg scrambled with 1 tablespoon sugar

 

Preheat oven to 375 degrees

Saute onion and celery in butter until soft

Stir in garlic then remove from heat

Fit bottom pastry into a 10 inch pie plate

In a large bowl, combine chicken, soup, seasonings, and vegetables

Add a bit of milk to each soup can to help clean it out

Mix well and pour into crust

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Cover with top pastry

Seal edges and cut steam vents in top

Egg wash the top crust

Cover edges of crust with foil before baking to prevent it from burning

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Remove foil for the final 20 minutes of baking

Bake in preheated oven for 45 minutes, until crust is golden brown

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