Hot Little Hammies

Stephen loves hot little hammies!
2 pkgs Hawaiian King rolls
3/4 pound of sliced ham
3/4 pound of sliced swiss cheese

Mix- 1 Stick of butter, 2 T poppy seeds, 3 T mayo, 1 T Dijon Mustard, 1 t of worcestershire

Cuts rolls horizontally, Spread mix on both sides, place ham and cheese on bottom half. Put top half back on. Bake at 350 for 15 minutes. Cut rolls apart.

Cookies

Oatmeal Butterscotch Cookies

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking or regular rolled oats, uncooked
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips(or 1/2 butterscotch 1/2 milk chocolate)
  

Directions: 1. Heat oven to 375°F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Baked Frech Toast with Berries

I had something similar to this while I was on scrapbooking retreat and thought it was great. Found a recipe when I got home and it was pretty tasty! Erika

1 8 oz loaf or 1/2 of a 1 lound loaf of French Bread, cut in 3/4 inch slices
2 slightly beaten eggs
2 C. milk
1/4 C. granulated sugar
1 tbsp. vanilla
2/3 C. flour
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. butter
1 C. fresh or frozen blueberries
1 C. sliced strawberries
Frozen whipped topping, thawed (optional)

Lightly greasea 3 qt. rectangular baking dish. Arrange bread sliced in baking dish.

In a large bowl stir together eggs, milk, granulted sugar and vanilla. Slowly pour over bread. Press lightly with the back of a large spoon to moisten bread. Cover and chill in refrigerator for 8 to 24 hours.

Combine cinnamon, flour, brown sugar. Using a pastry blender, cut in butter until pieces are the size of small peas. Cover; chill in refrigerator for up to 24 hours. Before baking sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake uncovered in a 350 degree oven for 25-35 minutes or until a knife inserterd off center comes out clean. Let stand 5 minutes; top with berries and cool whip, Cut into squares. Makes 8 servings.

Spider Cookies

I used the Double Chocolate Chip Cookies recipe for the cookies

2 C. all-purpose flour
2/3 C. cocoa powder
3/4 tsp. Baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
1 1/2 C. sugar
2 eggs
2 tsp. vanilla
2 C. Milk Chocolate Chips

Heat oven to 350 degress. Stir together the flour, cocoa, baking soda and salt. Set aside. In a mixer cream together the butter, sugar, eggs and vanilla. When that mixture is light and fluffy gradually add in the cooca mixture, beating well. Stir in the chocolate chips. Drop by spoonful onto an ungreased pan. (I use a Silpat they come off perfectly!) Bake 8-10 minutes (I went 12 because I wanted them a little more firm). Cool slightly then remove from pan to a wire rack. Cool completely. About 4 1/2 dozen small. (I got 3 dozen big cookies)

After the cookies cooled completely I frosted them with Milk Chocolate Frosting (from the can :( ) and then I separated 1 can of vanilla frosting into 5 sections. I made white the biggest section because it is neeeded the most for the webs. Then I made, pink, green, blue, and purple to match what was going to be used as the spiders body. On Bakerella she used Trix cereal. I couldn't fnd Trix so I used Captain Crunch with Berries and used the berries for the spiders bodies. After separating the frosting. I put the frosting into ziploc baggies and snipped the very tip off to make it into a piping bag. I then piped 3 circles onto each frosted cookie. Using a toothpick I drug the frosting from the center outward to create a web. Then I piped 8 little legs out of the colored frosting and placed 1 crunch berry in the center for the body and presto!! The cookies are finished!! Enjoy!! Erika

Double Chocolate Chip Cookies

I got this recipe from the Hershey's Choclate website and I absolutely love it when I am in the mood for a lot of chocolate!! Enjoy!! Erika

2 C. all-purpose flour
2/3 C. cocoa powder
3/4 tsp. Baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
1 1/2 C. sugar
2 eggs
2 tsp. vanilla
2 C. Milk Chocolate Chips

Heat oven to 350 degress. Stir together the flour, cocoa, baking soda and salt. Set aside. In a mixer cream together the butter, sugar, eggs and vanilla. When that mixture is light and fluffy gradually add in the cooca mixture, beating well. Stir in the chocolate chips. Drop by spoonful onto an ungreased pan. (I use a Silpat they come off perfectly!) Bake 8-10 minutes (I went 12 because I wanted them a little more firm). Cool slightly then remove from pan to a wire rack. Cool completely. About 4 1/2 dozen small. (I for 3 dozen big cookies)

Oven-roasted Tomatoes, Olives and Capers Pasta

I adapted this recipe from chef Curtis Stone's recipe for Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers. I cut down on the oil, upped the meat(using sausage instead of salami), added artichoke hearts, used chicken stock instead of wine and replaced the rigatoni with penne pasta. This is one of our family favorites.

Ingredients:
25 cherry tomatoes on the vine
3 tsp. extra-virgin olive oil
1/4 cup kalamata olives, sliced
1/4 cup extra-fine capers
10 ounces penne pasta
2 t. minced garlic
1 cup chicken stock
12 oz chicken sausage (I preferred Bistro sensations smoked mozzarella with artichoke and garlic)
1 cup marinated California style artichoke hearts
1/4 cup coarsely chopped fresh flat leaf parsley
Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside. Heat the remaining 1 teaspoon of oil in a large, heavy sauté pan over medium heat. Add the sausage and cook for 30 seconds on each side until light golden in color. Remove the sausage from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the chicken stock and simmer for about 3 minutes. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the sausage, artichoke hearts and parsley. Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any sausage and tomato mixture from the pan around the pasta, and serve.

Hoppin John Chowder

This recipe is yummy and easy! (My two favorite things for a recipe to be)

Hoppin John Chowder (this makes quite a bit 18 cups)
4 (15.8 ounce) cans black-eyed peas undrained
2 (10) cans diced tomatoes and green chiles undrained
1 (14 oz) can of beef broth
1 pound smoked sausage sliced ( I use turkey less fat)
1 cup finely chopped onion
3/4 cup chopped green pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 family size package boil in bag rice

Combine all ingredients except rice in crock pot
cover and cook on low for 6 hours
Pour uncooked rice into slow cooker and stir.
Cook on high for 20 minutes or until rice is tender.
This recipe can also be done in a big pot on the stove!

Chicken Rolls

2 cups cooked chicken (or turkey)
8 oz. creamed cheese
4 TBS melted butter
***
6 TBS melted butter
2/3 cup cracker crumbs
24 Pillsbury crescent rolls

Mix first three ingredients together. Divide up rolls, place spoonful of chicken mixture on each and wrap into a ball. Roll in 6T melted butter and 2/3 cup cracker crumbs. Bake at 375 until golden brown.

Gravy: 1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 TBS lemon juice
dash of garlic powder

Heat together but do not boil. Serve over hot rolls.

* The "full fat" version is better but we've tried it with reduced fat cream cheese, butter, rolls and sour cream. We've even done it without rolling them in butter and cracker crumbs. It all works and isn't too much different.

Low-fat Zucchini Bread

Low-fat Zucchini Bread

This recipe makes a dense, very moist zucchini bread that is almost more like a brownie in consistency. My mom is a super zucchini grower so I shred it and freeze it to use in this recipe for months after the harvest.

3 eggs
1 ½ cup sugar
2 t. vanilla
1 cup unsweetened applesauce
2 cups grated zucchini
3 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup crushed pineapple, drained
1 cup chopped walnuts (I usually only put half in, Derek isn't crazy about walnuts)
½ cup raisins (I usually add in more)

Beat eggs, sugar, vanilla and applesauce until fluffy. Add zucchini, then dry ingredients. Stir in pineapple, raisins and nuts. Pour into a 9x13 dish that has been greased and floured. Bake at 325 degrees for 40-50 minutes or until a toothpick comes out clean from the center.

Poppy Seed Chicken

4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 package Ritz crackers
1 cube butter
1 TBS poppy seeds

Boil chicken breasts, cut into small cubes. Place chicken in the bottom of a casserole dish. Warm soup and sour cream in a small sauce pan on stove, mix together and pour over the chicken. Crush Ritz crackers and add melted butter and poppy seeds to the cracker mix, the top the chicken with cracker mix. Bake at 350 for 20-25 minutes.

Soup

Creamy Potato

8 bacon strips, diced
3 c. cubed peeled potatoes
1 (14 1/2 oz) can chicken broth (or 14 oz water & 2 chicken bullion cubes)
1 small carrot, grated
1/2 c chopped onion
1 T. dried parsley flakes
1/s tsp. each: celery seed, salt & pepper(or celery salt & pepper)
3 T. flour
3 c. Milk
1(8 0z) pkg. American Cheese (or Velveeta) cubed
2 green onions, thinly sliced, optional
2 tsp. chives, optional

In a large saucepan, cook bacon until crisp; drain and reserve drippings. Add potatoes, broth, carrot, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine four and bacon drippings in separate bowl and whisk until smooth, then add milk. Stir this mixture into the soup. Bring soup to a boil and stir for 2 minutes. Add cheese and bacon; stir until cheese is completely melted and heated through. Garnish with grated cheese, pieces of bacon, green onions or chives if desired. Makes 8 servings.

EASIEST SWEET PORK EVER!

Large Pork Roast about 5# (with or without bone)
1 Cup Pork Roast Juices
1 Cup Pepsi (can use rootbeer or no caffeine)
1 Cup Salsa
1 Cup Brown Sugar

Cook roast in crock pot until it falls apart when you poke a fork in it. (6-8 hr)
Remove roast from crock pot, reserving the juice. Use a fork to pull the
pork apart. Mix other ingredients together and put into crock pot. Add
the pulled pork. If you need more moisture in the meat just mix more
sauce using equal amounts of each to get the desired amount. Cook together
in crock pot on high til it heats through, or at least an hour.Serve on buns,
or on tortillas with any of the following, black beans, sour cream,
shredded cheese, lettuce, salsa, or whatever else sounds good.

Calling all Cooks...

I love trying new recipes and I know I have wonderful cooks in my family, so thus, the creation of this blog. I thought it would be fun to invite whoever wants to participate and post some of our favorite recipes here. As long as we include the appropriate labels for each post (salad, dessert, quick dish, crock pot, etc.) it should be super easy to find something new to try. Best of all, someone we know has already tried it and worked out the kinks. Feel free to post as often as you want, the more the merrier!