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Hot Hawaiian Ham and Cheese Sliders

November 3, 2019

2 packages (12 count) King’s Hawaiian Sweet Dinner Rolls

1/3 cup mayo (approx)

2 – 9 oz. packages Oscar Meyer DeliFresh Honey Ham (or your favorite thin sliced honey ham)

12 slices of swiss cheese, or your favorite white cheese

1/2 cup butter, melted

1 T. poppy seeds

1 1/2 T. Dijon mustard

1 T. Worchestershire sauce

Cut rolls in half and spread mayo onto 1 side.

Place a good amount of ham on each roll and a couple slices of cheese.  Replace the top of the rolls and bunch them closely together on a cookie sheet.

In a bowl, whisk together melted butter, poppy seeds, Dijon mustard and Worcestershire sauce.  Brush generously on top of sandwiches, covering the tops.

Cover with foil and let sit for 10 minutes.

Bake at 350 degrees for 15 minutes or until ham is hot and cheese is melting.

Uncover and cook an additional 2 minutes until tops  are slightly browned and crisp.

Serve warm.

Recipe source:  Not sure!  You can find this recipe in so many places. Thanks most likely goes to Kings Hawaiian Rolls.

 

 

Chicken and Stuffing Casserole

November 3, 2019

This dish tastes like Thanksgiving in a pan.  So easy and so delicious.  Great way to use leftover chicken.

 

2 T. butter

1/2 cup onion, diced

2 celery stalks, diced

4 oz. sliced mushrooms (optional)

1/4 tsp. garlic granules

1/4 tsp. seasoned salt

1/4 tsp. celery salt (optional if you don’t have it)

2 cups cooked, chopped chicken (rotisserie works well)

18 oz. chicken gravy

1 6 oz. box Stove Top Stuffing, prepared

Preheat oven to 350 degrees.

Melt butter in large skillet over medium heat.

Once butter is melted, add onion, celery and mushrooms.  Cook, stirring occasionally until just starting to soften, about 5-6 minutes.

Add seasonings.

Stir in chicken and gravy.  Continue to cook, just until warm, about 3-4 minutes.

Spray an 8 x 8 baking dish with non-stick spray or rub with butter.

Pour chicken mixture into baking dish.

Top with stuffing.

Cover with foil and bake 20 minutes.

Remove foil and bake an additional 10-15 minutes uncovered.

Recipe Source: revised from http://www.makedinnereasy.com

 

Hot Hawaiian Sandwiches

October 17, 2019

2 packages (12 count) King’s Hawaiian Original Hawaiian Sweet Dinner Rolls

1/3 cup mayonnaise

24 slices of deli honey ham

6 slices of swiss cheese, cut into fourths

1 T. poppy seeds

1 ½ T. Dijon mustard

½ cup butter, melted

1 T. onion powder

½ tsp. Worcestershire sauce

 

Cut rolls in half.

Spread mayo onto 1 side.

Place a slice or two of ham and cheese in roll.

Replace the top and bunch them close together in a baking dish.

Whisk together poppy seeds, mustard, butter, onion powder and Worcestershire sauce.

Brush sauce over rolls, just covering the tops.

Cover with foil and let sit for 10 minutes.

Bake at 350 degrees for 10 minutes or until cheese is melted.

Uncover and cook for an additional 2 minutes until tops are slightly browned and crisp.

Serve warm.

Peach Pie

September 18, 2019

1/2 – 3/4 cups sugar

3 T. flour

7 cups thinly sliced, peeled peaches (3.5 pounds)

1/8 tsp. almond extract

In a large mixing bowl, stir together sugar and flour.

Add peaches and almond extract.  Gently toss until coated.

Add to prepared pie crust.

Place top pie crust on top.  Crimp edges. Slit top or make holes with a fork.

Sprinkle sugar on the top crust.

To prevent edges from burning, cover edges with foil.

Place pie on a baking sheet.

Bake at 375 degrees for 25 minutes.

Remove foil and bake 30-35 minutes more or until top is golden.

Cool on a wire rack.

 

Recipe Source – Better Homes and Garden Cookbook shared by Cindy E.

 

 

Perfect Flaky Pie Crust

September 18, 2019

3 cups of flour – put in mixing bowl.

1 1/2 cups Butter flavored Crisco – Add to flour using a pastry cutter.  Gradually work the Crisco into the flour (takes about 3-4 minutes) until it looks like course meal – no large chunks of shortening.

Crack 1 egg into a bowl and beat it with a fork.  Pour the egg into the flour mixture.

Add 5 T. cold water

Add 1 T. vinegar

Add 1 tsp. salt

Stir together gently.

Divide dough into 3 equal balls.  Place each ball into a large Ziplock bag.  Using a rolling pin, slightly flatten each ball of dough to make rolling easier later.  Seal each bag and place in the freezer.  If you are using it right away, freeze for about 15-20 minutes.

When using, it is best to begin while the dough is quite firm.  Let it thaw for about 15 minutes.

Flour your surface. Flour the top of the dough.

Gently roll from the center outward in one stroke.  When it begins to crack on the edges, use your hands to form it back into the shape of a circle.  If you feel as though the bottom is really sticking to the surface below, use a sharp spatula and flip it over.  Be sure to flour the surface again before you flip.

Roll until the dough is about 1/2″ larger than the pie pan.  I prefer using a metal pie pan.

Gently adjust the dough so that it’s laying right against the pan.  Either trim the crust or tuck the excess dough under.

Make the edges fancy if you prefer.

Recipe Source: Pioneer Woman shared by Cindy E.

 

Chicken Fettuccini Alfredo – Power Pressure XL

June 24, 2018

1/2 tsp. seasoned salt

1/4 tsp. pepper

1/2 tsp. garlic granules

2 pounds skinless chicken breasts

1 T. olive oil

Season chicken breasts on both sides with seasoned salt, pepper and garlic granules.

Heat olive oil in a large skillet and cook chicken breast for 2 minutes on each side until just lightly browned, but not cooked all the way through.  Remove to a plate. (This can be done in the pot but I like cooking it in a large skillet to save time.)

2 T. butter

5 cloves or 5 tsp. garlic, minced (I used the kind in the jar)

2 cups heavy cream

Melt butter in the pot and stir in minced garlic.  Cook for 1 minute, stirring constantly until fragrant.

Add cream and bring to a simmer.  Simmer until it just slightly thickens.

2 1/2 cups chicken broth

1 pinch ground nutmeg

Add chicken broth and nutmeg

1 pound dry fettuccini noodles

Break the noodles in half and place into the pot.  Stir a few times so the noodles don’t stick together.  Make sure all the noodles are submerged.

Place the chicken on top to help hold the noodles down.

Put lid on, making sure the valve is closed. Set to cook for 10 minutes.

When time is up, allow to pot to naturally release (takes about 8-10 minutes)

8 oz. sliced mushrooms

3 oz. prosciutto ham

1 cup shredded parmesan cheese

fresh basil (I use the kind in the tube)

Add mushrooms, basil and prosciutto ham – stirring so the mushrooms cook a bit.

Add parmesan cheese.

Remove chicken and slice.

 

 

 

 

 

 

Taco Pasta

May 3, 2018

1 pound lean ground beef

1 (14.5 oz) can beef broth + water to make 2 cups

1/2 package (1/2 oz.) taco seasoning

8 oz. tomatoe sauce

8 oz. small pasta shells

shredded cheese (cheddar, mexican blend or cheddar jack)

Brown hamburger in a frying pan or in the pot.   (I prefer doing it in a frying pan.  It’s much faster.)

Add beef broth and water, taco seasoning and tomatoe sauce to the pot.  Stir to dissolve the taco seasoning.

Add hamburger and pasta.  Push the pasta down so it is covered with the liquid as much as possible.

Cover and seal lid.  Set time for 6 minutes.

When done – quick release.

Remove lid and stir.

Turn off pot.

Top with cheese and allow to melt.  OR sprinkle cheese on each individual bowl.

Recipe Source: Revised from Foody-Schmoody Blog (found on Pinterest)