Hot Pizza Dip #7

The whole reason I chose appetizers as my February category was because of the Super Bowl.  Little did I know how sick I would be.  I haven't been off the couch or bed in 3 days, but I managed to make a couple of dips.  This is the first one.  It came from All Recipes.

The case:

Ingredients
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions
In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

The ruling:
I just used regular pepperoni on top.  I also did make this the day before after reading many reviewers say that enhanced the flavor.  This was good.  Everyone liked it.  I just served it with regular tortilla chips, but I think it would be better with bagel chips.

Bacon Cheddar Pinwheels #6

 I love crescent rolls.  They are almost magical with all the different things they can do- desserts, appetizers, main dishes, breakfast- everything!  They are even good by themselves!  There aren't that many things that can do sweet and savory so well.  I'm always on the lookout for new recipes for crescent rolls.  I got this in a Pillsbury e-mail a while back and am finally getting around to making it.

The case:
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)

Directions:
1.  Heat oven to 350°F.
2.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into  long rectangles. Press each into 12x4-inch rectangle.
3.  Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
4.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
5.  Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

The ruling:
First, I omitted the onions and doubled the ranch and bacon.  Second, what's not to like? Bacon, ranch, cheese?  These didn't quite have the pop the Bacon Cream Cheese Crescents have, but they are still good.  I added some ranch on the side for dipping.

Bourbon Chicken Wings #5

Continuing my search for a new wing to make for SuperBowl, I came across these on Food.com.  Bourbon chicken was one of the first recipes I made for this blog and still remains one of my favorites, so I thought I would give these a try.

The case:
Ingredients
16 frozen chicken wings
vegetable oil cooking spray
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon powdered ginger
1/4 cup soy sauce
1/4 cup bourbon ( or apple juice)
2 tablespoons ketchup

Directions
Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

The ruling:
These were easy and good, but nothing spectacular.  I used the apple juice.  My search continues...

16 frozen chicken wings

vegetable oil cooking spray

1/4 cup packed brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon powdered ginger

1/4 cup soy sauce

1/4 cup bourbon (or apple juice)

2 tablespoons ketchup

Read more: http://www.food.com/recipe/bourbon-chicken-wings-148454#ixzz1CRfGkKIX

16 frozen chicken wings

vegetable oil cooking spray

1/4 cup packed brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon powdered ginger

1/4 cup soy sauce

1/4 cup bourbon (or apple juice)

2 tablespoons ketchup

Read more: http://www.food.com/recipe/bourbon-chicken-wings-148454#ixzz1CRfGkKIX

Parmesan Chicken Wings #4

 I love wings.  Since Michael and I've been married, I've probably made at least a dozen wing recipes.  Not sure how Parmesan is going to be as the main ingredient, but this has good reviews on Food.com so I'm willing to try it.

The case:
Ingredients
1 cup grated parmesan cheese
1 teaspoon salt, to taste
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
20 frozen chicken wings, & drummettes, unthawed
1/2 cup butter, melted ( 1 stick)

Directions
Combine first 6 ingredients (cheese through pepper).
Set the melted butter in a bowl and dip the chicken wing pieces first into the butter, then into the cheese mixture to coat.
Set on a foil lined baking sheet with edges.
Bake in a preheated oven at 350 F for about 45 minutes or until fully cooked.
NOTE: To use raw chicken wings- you will need about 2 pounds of whole fresh wings, cut into 3 pieces each and discarding the wing tips.

The ruling:
I feel like these are really one-dimensional.  Not a huge fan.  I think a combo of Parmesan and Panko would be better.

Kittencal's Chicken Crescent Roll Casserole #3

If you're familiar with Food.com, formally RecipeZaar, you have probably seen and maybe even tried some of Kittencal's recipes.  She also has a blog with even more recipes.  Her recipes are consistently some of the highest rated on Food.com.  I have at least a dozen saved in my recipe box and I am just finally getting around to making one. 

The case:

Ingredients
Sauce:

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) cans cream of chicken soup, undiluted 
• 3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese ( or any cheese of choice) 
• 1/2 cup 18% table cream ( or use whipping cream)

Filling:

• 4 ounces cream cheese ( very soft)
• 4 tablespoons butter ( very soft but not melted) 
• 1/2-1 teaspoon garlic powder (optional) 
• 1/3 cup onions, finely chopped ( can use green onions) 
• 2 large cooked chicken breasts, finely chopped ( or use about 2 cups, can use cooked turkey) 
• 1/2-3/4 cup finely grated cheddar cheese 
• 1/2 teaspoon seasoning salt ( or use 1/2 teaspoon white salt or to taste) 
• 1/2 teaspoon ground black pepper ( or to taste) 
• 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream 
• 1 -2 cup grated cheddar cheese ( for topping)

Directions

1. Set oven to 350°F.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.

8. Unroll the crescent rolls.
9. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
10. Drizzle a small amount of soup mixture on the bottom of the dish.
11. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
12. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 
13. Bake for about 30 minutes. 

The ruling:

I pretty much made these exactly as directed, omitting the onion.  I completely forgot to add salt and pepper, but needless to say these chicken packets were delicious!  There are so many things you could add to this mixture.  Next time I'm going to try some with diced tomatoes or maybe even Rotal!

Buffalo Chicken Wing Soup #2

This is my second attempt at making buffalo chicken wing soup.  The first time, before I ever started this blog, didn't turn out that great.  Then, I had a bowl this summer in Hilton Head at L Woods restaurant that was delicious.  That put me on a mission to find another one.  This recipe is similar to the one I made before, but I'm hoping it will still be the soup I'm looking for.

The case:

Ingredients:
6 cups milk
3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
3 cups cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
1 cup light sour cream
1/2 cup ranch dressing or 1/2 cup blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions:
Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.  Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.  Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.  Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

The ruling:
I made this on the stovetop.  I used several different ingredients because of what I had on hand and also to suit my tastes.  It was easier to put my version below than to explain all the changes.  I also made Trisha Yearwood's cheese biscuits to serve with this.   This soup is wonderful!  It you like buffalo wings, I would suggest trying this right away!  Having the cheese biscuits to dip in the soup just made it that much more wonderful. 

Buffalo Chicken Wing Soup

Ingredients:

• 4 cups milk
• 2 cups chicken broth
• 4-5 cups shredded chicken
• 1 cup cheddar cheese
• 8 oz cream cheese
• 2 cans cream of chicken
• 1 can of cream of mushroom
• 1 cup light sour cream
• 1/2 cup ranch dressing
• 1/2 cup chicken wing sauce

Directions:

1. Place all ingredients into a pot on medium high heat.  Bring down to a simmer after mixture starts to boil.  Cook on low-low medium for 30 minutes or until all ingredients are combined well.  

Chicken Pie #1

Another Trisha Yearwood recipe.  This one is from her first cookbook Georgia Cooking from an Oklahoma Kitchen.  One of Oprah's favorite things this year was a chicken pie from Harry and David.  I ordered one and yes it was very good.  I'm hoping to have a much cheaper make at home alternative. 

The case:
Ingredients
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted

Directions
1. Heat oven to 425 degrees F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
2. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
3. Bake pie, uncovered, until browned and bubbly, about 45 minutes.

The ruling:
Perfect snow day comfort food dish.  This is a thicker version of a chicken pot pie without the veggies!  The only change I made was to double the recipe, and I'm certainly glad I did! 

Blog 2011 Goals

It seems so weird that I stared this blog a year ago.  I've thought and thought about what to do with Lori's Test Kitchen in 2011.  I enjoy blogging too much just to be finished.  I love having my history to look at.  Plus I use the website to make the recipes again and send recipes to others this way.  The next question I had to answer is what kind of challenge am I going to issue myself.  Of course, I will be continuing trying new recipes, but I don't want to simply have a number for the whole year.  I have a box of files that I keep the recipes I've printed off the Internet.  I've organized the recipes into categories: Mexican, chicken dishes, desserts, etc.  My new goal for 2011 is to pick a category for each month and make 5-7 new recipes for each category.

The monthly categories are:
January-Chicken
February- Appetizers
March- Slow Cooker
April- Breakfast/Brunch
May- Sandwiches
June- Mexican
July- On the Grill
August- Pork/Beef dishes
September- Side Dishes
October- Pizza/Pasta
November- Soups
December- Desserts

Ranch Snack Mix #105

One of my friends once made the best ranch snack mix from Taste of Homes magazine.  I was trying to find it.  I came upon this one, which is also from Taste of Homes, but it isn't the one she made.  I once had it and I remember baking it.  Since I can't find it, I'm going to go ahead and try this one.

The case:
Ingredients
1 package (12 ounces) miniature pretzels
2 packages (6 ounces each) Bugles
1 can (10 ounces) salted cashews
1 package (6 ounces) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil

Directions:
In two large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers. Yield: 6 quarts.

The ruling:  
It's so hard to make snack mix and not bake it, but there really isn't any need in this recipe!  I'm not saying this recipe is perfect, but it's so simple and has a good flavor.  I still think it can be improved upon but until then I will be making this one!  I made it to snack on for Christmas and everyone kept munching!

Lemon Delight Trifle #104

I found this while going through my old Taste of Homes magazines.  I love lemon cookies and this looked easy so I figured I could make it for Christmas Eve dinner.

The case:
Ingredients
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant lemon pudding
8 ounces cream cheese, softened
1/2 cup butter, softened
1/2 cup powdered sugar
12 ounces Cool Whip, thawed, divided
1 (12 -14 ounce) packages lemon cream-filled sandwich cookies, crushed

Directions
1.  Whisk milk and pudding for 2 minutes. Let stand 2 minutes or till soft-set.
2.  In another bowl, beat cream cheese, butter, and sugar till smooth. Gradually stir in pudding till blended.
3.  Set aside 1/4 cup each of Cool Whip and cookies for garnish. Fold remaining Cool Whip into pudding mixture.
4.  Place half remaining cookies in 3 quart glass bowl; top with half the pudding. Repeat. Garnish with reserved Cool Whip and cookies. Refrigerate till serving.

The ruling:
This reminds me of banana pudding with Nilla wafers, but it's lemon pudding with lemon cookies.  I thought it was tasty.  Michael thought it was lacking fruit, so he added strawberries and thought it was great.

Garlic Cheddar Chicken #103

I'm always on the lookout for a new chicken dish.  I've had this in my recipe box on allrecipes.com pretty much since I joined the site years ago. 

The case:

Ingredients
1/2 cup butter
4 cloves garlic, minced (I just used 2)
3/4 cup dry bread crumbs (used Panko bread crumbs)
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions
1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3.  In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4.  Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. 
5.  Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. 

The ruling:
I've been on a surprising roll lately considering I barely cooked for 3 months.  I loved this chicken!  Besides using Panko instead of regular bread crumbs, the only other change I made was to dip the chicken in flour before the butter.  I even forgot to pour the extra butter over the top, which of course would make everything better!  About halfway through eating, Michael mentioned the only thing that might make this chicken better was honey mustard.  Boy was he right.  Honey mustard is the perfect pairing for this dish!  Next time, I'm going to try cooking the chicken a little less.

Creamy Stovetop Mac and Cheese #102

I grew up loving the famous blue box mac and cheese.  It wasn't until later that I realized the texture and flavor of the blue box isn't exactly ideal.  Don't get me wrong I still enjoy a blue box here and there, but it wouldn't be the ultimate mac and cheese for me.  Most mac and cheese recipes I've tried and enjoyed are baked.  While I've loved many of these, the creamy/runnier texture from my childhood was missing.  This recipe is from Alton Brown's Good Eats.  His ultimate mac and cheese was a baked one, but made this one as more of an after thought for those "people" who like the blue box.  I immediately knew I had to try the stove top recipe.

The case:
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions
1  In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

The case:
Move over all other mac and cheese recipes.  Not only was this just as easy as the blue box to make, it is some of the best tasting mac and cheese I've ever had.  I omitted the dry mustard, but everything else was the exact same.  Besides cooking the pasta and shredding the cheese, this dish took about 5 minutes to create.  This is now my official go to mac and cheese.  This recipe is what creating this blog was all about.  I've been trying to find ultimate recipes for all of mine and Michael's favorite dishes, and this was a way for me to keep up with my thoughts about those recipes.  I know no matter how many mac and cheese recipes I make in the future, this will be the tired and true one for my kitchen.

Charleston Cheese Dip #101

Here is another recipe from Trisha Yearwood. 

Ingredients:
1/2 cup mayonnaise
1 8-oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped ( I omit)
Dash of cayenne pepper
8 Ritz or butter crackers, crushed
8 slices bacon, cooked and crumbled








Directions:
1.  Preheat oven to 350*.
2.  In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions, and cayenne pepper.
3. Transfer mixture to a shallow baking dish.
4. Top the mixture with the cracker crumbs and bake for 15 minutes, or until heated through.
5. Remove from the oven and top with bacon.
6.  Serve immediately with corn chips, crackers, or bagel chips.

The ruling:
Another winner from Trisha.  I'm officially asking for both of her cookbooks for Christmas.  I served this with Ritz cracker chips and corn chips.  It was absolutely divine with the Ritz cracker chips!!!

Chicken and Wild Rice Casserole #100

YAY!!!!  I've officially made my goal and tried 100 new recipes in 2010!  It seems like just yesterday when I watched Julie and Julia and decided to challenge myself.  It took a little longer than expected after the morning (aka all-day) sickness started, but I've done it!!! 

One of my favorite soups is creamy chicken and wild rice, so I was excited to see this casserole.  I can't wait to try the added ingredients of almonds and mushrooms. 

The case:
- 2, 4 1/2 oz cans, sliced mushrooms drained (reserve broth) or 16 oz sliced fresh mushrooms
-  1 cup (2 sticks) butter
- 1 small onion, chopped
- 1/2 cup all purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 boneless, skinless chicken breast halves cooked and diced
- 2, 6 oz boxes long-grain and wild rice mix, such as Uncle Ben's, cooked
- 1 cup slivered almonds, toasted and coarsely chopped
- 1/2 cup sliced pimento
- 4 Tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper

Directions:
1.  Preheat oven to 350.  Grease a 9 x 13 x 2-inch casserole dish.
2.  If you use fresh mushrooms, saute them in a large skillet with 1 tablespoon of butter until tender, about 10 minutes.  Drain and reserve juice.
3.  In a large skillet, saute the onion in the remaining butter until tender.  Stir in the flour, cooking 2 to 3 minutes.
4.  Combine the mushroom juice with enough broth to make 3 cups of liquid.  Slowly stir the juice-broth mixture into the onion mixture.  Stir in the half and half.  Cook until the mixture is thickened.
5.  Add the sauteed or canned mushrooms, the chicken, rice, almonds, pimento, parsley, salt, and pepper.  Pour into prepare dish and bake for 30-45 minutes, or until most of liquid is absorbed.

The ruling:
This is the perfect comfort food casserole.  I omitted the pimento- not a big pepper fan.  Next time, I'll omit the onion as well.  I used less than what was called for and it still tasted too oniony for me. 

Cheese Muffins #99

This is the 2nd Trisha Yearwood recipe I've made.  Usually you see garlic and cheese in biscuits, so I'm very intrigued by a muffin recipe.  The original recipe leaves out the cheese and garlic, but who would do that knowing that its an option?

The case:
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1 cup sour cream
- 2 cups self-rising flour
- 1/2 cup grated cheddar
- 1/4 teaspoon garlic

Directions:
1.  Preheat oven to 400.
2.  With an electric mixer, mix butter and sour cream.  Add flour and mix well.
3.  Drop with large spoonfuls of dough into muffin pan that has been sprayed with cooking spray or lined with muffin cups.
4.  Bake 25 minutes.  (Or 15 minutes in mini-muffin pan)

The results:
Yummy!!!  I loved these!  Both the flavor and the texture were perfect!  I may even like these better than my normal cheese garlic biscuit copycat recipe- which says a lot!

Twice Baked Potatoes #98

My mom recently bought Trisha Yearwood's new cookbook, Home Cooking with Trisha Yearwood.  Up until this point, I had no desire to even look at a Trisha Yearwood cookbook. She made a spicy corn dip for her Bunco party from the book.  I just had to try it.  Needless to say, it was delicious, so I  picked up and thumbed through the rest of the cookbook.  I discovered recipe after recipe that I wanted to try.  I decided to finish my 100 recipes today with three recipes from Trisha's cookbook:  Chicken and Wild Rice Casserole, Twice Baked Potatoes, and Cheese Garlic Muffins. 





The case:
6 large baking potatoes
2 tablespoons olive oil
3 tablespoons milk
3 tablespoons butter
2 cups sour cream
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
1 tablespoon garlic salt
salt and pepper
6 slices bacon, cooked and crumbled

Diretions:

1. Preheat the oven to 400 F.
2. Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 F.
3.  When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy.
4.  Divide the mixture evenly and spoon it back into potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

The ruling:
Michael says these are some of the best twice baked potatoes he's ever had.  I loved the bacon/cheese topping and the tangyness the sour cream added.  I used half and half instead of milk and actually used about twice as much as was called for.

Saucy Island Sandwiches #97

I've done a horrible, horrible job of posting the new recipes I'm trying.  I've tried some good ones too!  The biggest problem I've had is taking the pictures before the food is eaten.  Urgh! Oh well I guess I can just pledge to start fresh.

This recipe was given to me from a good friend from church, Alberta Floyd.  She brought them to a Christmas party.  My mom made me try them even though I typically don't eat ham.   Boy, was I glad I did.  These are some of my favorite sandwiches I've ever had!  In fact I'm making them two days later if that shows you how much I like them.

My friends and I once had a Hawaiian recipe exchange.  If I could do that over I would definitely take these! 


The case:
Ingredients:
- 1 cup butter
- 6 Tbsp. brown sugar
- 3 Tbsp. yellow mustard
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. honey
- 2 Tbsp. poppy seeds
- 2, 12 oz Hawaiian sweet rolls, split
- 2,  8 oz Swiss cheese slices
- 1 lb sliced honey ham
- 2, 8 oz Provolone cheese slices

Instructions:
1.  Melt butter in a saucepan.  Stir in brown sugar, mustard, Worcestershire, honey, and poppy seeds.  Stir all ingredients over medium heat well combined.
2.  Arrange roll bottoms cut side up, on a rectangular baking sheet.  Brush with about half of butter mixture.
3. Top rolls with Swiss cheese, tearing to fit.  Do the same with ham and then provolone. 
4.  Brush cut side of roll tops with butter mixture.  Place over sandwiches.
5.  Bake at 350 for about 20 minutes or until heated thoroughly. 

The results:
Yes, even when I made these, they were just as good.  The honey mustard butter mixture is out of this world delicious.  The flavor of the two cheeses just pushes this recipe over the top!  These are the perfect appetizer potluck dish!

Broccoli Cheese Soup #96

 I'm simply in a soup mood and trying to figure out a way to eat more vegetables.  What better way to eat broccoli than in a cheese soup?  I have a couple of broccoli cheese soup recipes that I already like, but I feel like there is still a better one out there.

Directions:

1. Cook broccoli until tender& drain.
2. Cook onions in butter until tender& transparent.
3. Stir in flour& cook 5 minutes, stirring constantly.
4. Add milk slowly, stirring constantly.
5. Stir in grated cheese until smooth.
6. Slowly blend broth into sauce.
7. Add Velveeta cheese and stir until melted.
8. Puree 1/2 cup of the broccoli with a fork (or in the food processor).
9. Cut the rest of the broccoli into pieces.
10. Add all broccoli to the soup.
11. Simmer 15 minutes.
12. You can add more Velveeta for a cheesier flavor.
Ingredients:
1 bunch broccoli
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or 1 cup sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
salt and pepper
Velveeta cheese

Ruling:
This is the recipe!  I really think this is the best broccoli cheese soup I've ever had.   It's creamy and thick, full of flavor.  I could just go on and on.  The perfect dish for a cool fall or winter night!  I used two bags of frozen broccoli, no onion, about 2 cups of grated cheddar, and 1 lb of Velveeta.  I will be making this regularly.  

Cheese Sticks #95

I have been wanting to try homemade mozzarella sticks for forever, but every recipe I've seen says to place the sticks on a cookie sheet in the freezer before cooking.  Well, last week I got a new refrigerator that has the freezer in the bottom.  Finally, enough room to place a cookie sheet inside.  This particular recipe is the Pioneer Woman's and came from her new cooking share site, Tasty Kitchen.  Later this week, I'm going to try Giada De Laurentiis's.

The case:
Ingredients
16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

Instructions:
1.  Slice string cheese pieces in half, for a total of 32 pieces.
2.  Place flour in a small bowl.
3.  In a separate bowl, whisk eggs and milk.
4.  In another separate bowl, combine panko bread crumbs with parsley flakes.
5.  TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
6.  ***Place tray in freezer for 20 to 30 minutes to flash freeze.***
7.  TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
8.  Remove to a paper towel-lined plate.
9.  Serve immediately with warm marinara sauce.

The ruling: 
Yummy!  I think the breading could use a little more flavor; maybe garlic powder and salt.  I loved the crispy texture of the panko bread crumbs.  Another winner Pioneer Woman! 

Garlic Herb Spinach Artichoke Dip #94

Another game day inspired dish.  I found this on Allrecipes this morning, and just happened to have all the ingredients on hand.  I love garlic herb Alouette cheese, so I can't wait to try this recipe. 

The case:

Ingredients
8 slices bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1/2 cup mayonnaise

Directions
1.  Preheat oven to 400 degrees F (200 degrees C).
2.  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
3.  Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
4.  Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

The ruling:
Michael loved this dip!  I really liked it, and if I still wasn't in my first trimester, I think I would love it.  It is definitely creamy and garlicky.   

Sausage Puffs #93

This is from Plain Chicken's blog.  I love sausage balls and all their varieties.  I thought this would be perfect for football Saturday.

The case:
Ingredients:
1/2 pound sausage
1 1/2 cups biscuit/baking mix
2 cups shredded Cheddar cheese
6-7 Tbps buttermilk

Directions:
In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown. Cool on wire racks.

The ruling:
I made these exactly as written and they are delicious!  I like these much better than regular sausage balls.  They are lighter, fluffier, and have more flavor.  A new favorite!

Chicken Bacon Crescent Rolls #92

This is the combination of a recipe a friend gave me and a pampered chef recipe.

The case

Ingredients:
- 2 cans crescent rolls
- 3 cups chicken
- 1 cup shredded cheddar
- 1/2 cup mayo
- 2 Tablespoons Dijon mustard
- 5 strips of bacon crumbled
- egg white

Directions:
1.  Roll out crescents.
2.  Combine the rest of the ingredients.
3.  Place spoon fulls of mixture on crescent.  Layer an additional crescent on top.  (I made a Pampered Chef wreath)
4.  Brush egg white over crescent and sprinkle additional cheese.  Bake at 375 for 20-25 minutes.

The ruling:
Easy and satisfying.  What's not to like?

Mini Ham and Cheese Sandwiches

These are quick to make and delicious!

Ingredients:
- Rolls
- Deli ham
- Swiss cheese
- 2 Tablespoons Honey Mustard
- 1/4 cup butter
- 1-2 Tablespoons poppy seed

Directions:
1.  Cut rolls lengthwise. 
2.  Spread honey mustard over tops of rolls.  Lay down ham and then Swiss cheese. 
3.  Bake rolls at 400 for 10 minutes. 
4.  Melt butter and mix together with honey mustard and poppy seeds.
5.  Brush mixture over rolls.

Sweet and Spicy Meatballs #91

I never liked meatballs until a few years ago.  Randomly, I tried one at a banquet catered by the UT dining department of all places.  They were delicious.  I've been trying to find a good recipe for them ever since. 

The case:
Ingredients
1 pound ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
9 drops hot pepper sauce
seasoning salt to taste

3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes
1 teaspoon mustard powder
4 teaspoons Worcestershire sauce
6 drops hot pepper sauce

Directions
1.  Preheat oven to 325 degrees F (165 degrees C).
2.  In a large bowl, combine the ground beef, eggs, rolled oats, minced onion flakes, hot pepper sauce and seasoning salt. Mix well and form into 1 inch meatballs. Place into a 9x13 inch baking dish.
Bake, uncovered, at 325 degrees F (165 degrees C) for 30 minutes.
3.  Meanwhile, in a separate medium bowl, combine the ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and hot pepper sauce. Mix together well and set aside.
4.  Remove meatballs from oven and pour reserved sauce over them. Cover with foil and return to oven.
5.  Bake, covered, in a preheated oven for 1 hour.

The ruling:
I was in a hurry so I just made the sauce with frozen meatballs.  I threw it all in the crockpot for about 3 hours.  These were delicious!  I loved the sweet and spicy flavors together.  I'm sure they would have been much better with homemade meatballs.

Sausage Wontons

I can finally announce why I haven't been blogging.  It's because I am nauseous just about 24/7.  I'm proud to announce Michael and I are expecting our first child in April!  While I am very excited about this, the thought of most foods, especially having to cook them, is enough to send me running to the bathroom.  I finally decided to fight it out today.  I love cooking tailgating foods for football season.  I made a few of my regular favorites and even tried a new one!    My friend Lindsey Spencer gave me this recipe, and I've made it over and over again ever since. 

Ingredients:
- 1 1/2 lbs sausage
- 1 cup ranch dressing
- 4 cups cheese (I use 2 cups cheddar and 2 cups Monterrey jack)
- Wonton wrappers

Directions:
1.  Brown sausage; drain.
2.  Mix with with cheese and ranch.
3.  Put wontons in muffin tin, creating a bowl.  Bake at 350 for 5 minutes, until hardened.
4.  Fill wonton with mixture and bake for an additional 7-8 minutes until cheese is melted.