Hawaiian Baked Ham and Swiss Sandwiches

Hawaiian Baked Ham and Swiss Sandwiches

1 12 pack of King's Hawaiian Original Rolls

1/2 lb. deli ham, shaved
1/2. Swiss cheese, thinly sliced
1 sticks butter
2 tablespoons Dijon mustard
1 teaspoons Worcestershire sauce
2 teaspoons of poppy seeds
1/2 onion, chopped

Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

 

 

In a greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

 

 

Replace the tops of the rolls and spread the remaining onion mixture over top.

 

 

Cover and bake for 15-20 minutes and, once finished, separate for serving.

 

This recipe was taken from the Navy Wife Cook.

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Hawaiian Baked Ham and Swiss Sandwiches

1 12 pack of King's Hawaiian Original Rolls

1/2 lb. deli ham, shaved
1/2. Swiss cheese, thinly sliced
1 sticks butter
2 tablespoons Dijon mustard
1 teaspoons Worcestershire sauce
2 teaspoons of poppy seeds
1/2 onion, chopped 

Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

In a greased 9x13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

Replace the tops of the rolls and spread the remaining onion mixture over top.

Cover and bake for 15-20 minutes and, once finished, separate for serving.

This recipe was taken from the Navy Wife Cook.

Creamy Tomato Soup

Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5  cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. 

Add the tomatoes (with the juice) and sugar.  Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.

Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using.  Fish out the bay leaves and then blend the veggies with an immersion blender.  Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

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Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5 cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. Add the tomatoes (with the juice) and sugar. Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using. Fish out the bay leaves and then blend the veggies with an immersion blender. Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

Funfetti Cake Batter Cookies

Funfetti Cake Batter Cookies

1 box vanilla cake mix
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles.

Drop by spoonfuls onto a cookie sheet.  Bake for 10 minutes.

Allow to cool on cookie sheet before transferring to cooling rack because they will be very soft at first.

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Funfetti Cake Batter Cookies

1 box vanilla cake mix
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes. Allow to cool on cookie sheet before transferring to cooling rack because they will be very soft at first.

 

Stove Top Stuffing Meatloaf

 

Stove Top Stuffing Meatloaf

1 1/2 lbs ground beef

1 (6 ounce) boxes Stove Top stuffing mix (any flavor)

1/2 cup water

2 eggs
Splash of Worchestire

1/3 cup ketchup

2 Tablespoons Mustard

1 Tablespoon Brown Sugar

 

 

Mix first five ingredients in a large bowl.  Pat into an 8 X 8 square pan.  Bake at 350 for 1 hour.  After 30 minutes, drain the meatloaf and put it right back in the oven for the last 30 minutes.  Drain again.  Mix the last three ingredients together and spread on top of the meatloaf. 

 

Melt in Your Mouth Baked Chicken

I found this recipe on pinterest but modified it with the use of greek yogurt.  This recipe is all over the internet, and for an incredibly good reason: it's FANTASTIC!

Melt in Your Mouth Baked Chicken

4 boneless chicken breast halves

1 cup greek yogurt

1/2 cup freshly grated parmesan cheese

1 1/2 teaspoons seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

 

 

Mix greek yogurt, cheese and seasonings. Spread mixture over chicken breast and place in baking dish.  Bake at 375°F for 45 minutes.

Quinoa With Garlic, Pine Nuts, and Raisins

 

Quinoa With Garlic, Pine Nuts, and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

 

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

 

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate.

Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

This recipe came from the Food Network. 


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Quinoa With Garlic, Pine Nuts, and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

This recipe came from the Food Network.

Dijon Ham and Asparagus Roll-Ups

 

 

Dijon Ham and Asparagus Roll-Ups

16 asparagus spears, cut down to about 3 1/2-inches with the head
1 (8 oz) package refrigerated crescent rolls
1-2 tablespoons Dijon mustard
16 thin slices of ham

Preheat the oven to 375˚F. Line a baking sheet with parchment paper or silicone liner.

Place the asparagus in a covered casserole dish. Add water until just covering the asparagus. Cover and microwave on high for 2 minutes. 

Meanwhile, separate the crescent roll dough into 8 triangles and lay flat on the baking sheet. Spread a thin layer of the mustard on each triangle.

Drain the asparagus. Wrap two spears together in two slices of ham, then place at the wide end of a dough triangle and roll up the dough. Repeat with remaining ingredients.

Bake for 10-12 minutes, until slightly golden brown. Serve warm.

I found this recipe at Pennies on a Platter!

Country Club Chicken

I am pouring over Pinterest and discovering all sorts of delicious recipes.  This one was incredibly appealing and my mouth watered just looking at the ingredients.  I've always wondered if some of these Pinterest recipes are really THAT good.  Just because they've been pinned over and over doesn't necessarily mean that anyone has taken the time to make it and taste it, right?  So I wanted to do just that.  I found this recipe on Pinterest and the link took me to this wonderful blog called, "Kayotic Kitchen".  I love the layout of Kay's blog, especially her photographs!  Well, I was pleased to discover that this recipe was delicious!

Country Club Chicken

1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 apple
butter or oil
salt and pepper

Mince the onion. Clean and slice the mushrooms.  Peel and mince the apple.  Season the chicken breasts with a generous amount of salt and pepper. 

Cook the bacon and don’t clean out the pan.  Drain the bacon on a paper napkin and keep all of the good grease in the pan. 

Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. 

Cook the onion for a minute or three.  And add the mushrooms.  After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes. 

Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine (I was generous with the wine).  Add the soup.  Add the sharp Cheddar - I added a bit more.  And pour it all over the chicken breasts. 

Put the casserole in a preheated oven at 350F for 25 to 30 minutes until the chicken is super tender and the sauce is all hot and bubbly.

Gives you 25 minutes to cook the spaghetti according to the directions on your package. Serve the chicken over the spaghetti and top with a bit of parsley if you have it on hand!


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Country Club Chicken

1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 apple
butter or oil
salt and pepper

Mince the onion. Clean and slice the mushrooms. Peel and mince the apple. Season the chicken breasts with a generous amount of salt and pepper. Cook the bacon and don’t clean out the pan. Drain the bacon on a paper napkin and keep all of the good grease in the pan. Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. Cook the onion for a minute or three. And add the mushrooms. After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine (I was generous with the wine). Add the soup. Add the sharp Cheddar - I added a bit more. And pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F for 25 to 30 minutes until the chicken is super tender and the sauce is all hot and bubbly.

 

Gives you 25 minutes to cook the spaghetti according to the directions on your package. Serve the chicken over the spaghetti and top with a bit of parsley if you have it on hand!