Funeral Sandwiches

Funeral Sandwiches
1 package of King's Hawaiian Rolls
1/2-1 lb. good ham deli meat
Swiss cheese, thinly sliced
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder
Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.  Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.  Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.

Easy Fajita Crockpot Soup:

Easy Fajita Crockpot Soup:
1 can kidney beans
1 can black beans
1 can diced tomatoes & green chillies (Rotel)
1 can chopped green chilies
2 cans tomato sauce
1 packet fajita seasoning mix
2 cups of cooked chopped chicken
Optional: tomato, jalapeno, a can of corn
Mix all ingredients into a crockpot. Cook on low for 4 hours. Done!

Slow Cooker Angel Chicken

Slow Cooker Angel Chicken
4-6 Boneless, Skinless Chicken Breasts
1/4 Cup Butter- Melted
1/2 Cup Sherry (can substitute chicken broth)
1/2 Cup Chive and Onion Cream Cheese- Softened
10 3/4 Can Cream of Mushroom Soup
1 oz Package Italian Dressing Mix
Mix all ingredients-except chicken- together until blended.  Place chicken in the crockpot and pour mixture over the top.  Cook on low for 6 hours.  Serve over rice or noodles.

Cherry Cheesecake Fluff Salad

Cherry Cheesecake Fluff Salad
21 ounce canned cherry pie filling
1/2 of a 3.45 ounce instant pudding mix, cheesecake flavor
16 ounces Cool Whip
10 ounces miniature marshmallows
In a large bowl, mix the cherry pie filling and the instant pudding mix (remember, only half the package) until the pudding mix is dissolved. Fold in the cool whip.  Mix in the miniature marshmallows until marshmallows are completely coated.  Cover and chill for about an hour before serving.

Chicken-n-a-Biskit Dip

Chicken-n-a-Biskit Dip
1 cup mayonnaise
8 ounces cream cheese, softened
1 (5 ounce) can white chicken meat packed in water
1 tablespoon chives
1 dash Worcestershire sauce
Chicken In A Biscuit crackers
Mix all ingredients together except crackers.  Serve with crackers.

Ice Cream Bread

Ice Cream Bread
2 Cups Ice Cream, We used vanilla.
1 1/2 cups Self-Rising Flour
Preheat oven to 350 degrees.  Allow ice cream to reach a stage between softened and melted.  Stir in flour and continue stirring until combined well without over stirring.  Pour into buttered and floured loaf pan. Bake for 30 minutes or until it reaches the desired amount of “doneness” for you.

Hot White Cheese Dip

Hot White Cheese Dip
16 Ounces Cream Cheese, softened
1 Cup Mayo
1/2 Cup Monterey Jack Cheese
1/2 Cup Canned Chopped Green Chilies
1/4 Cup Canned Chopped Jalapenos
1 Cup Mozzarella Cheese
Combine all ingredients and cook on low for 2-3 hours, depending on your pot.  Serve warm with chips.

Mexican Chicken Dip

Mexican Chicken Dip
3 Cooked And Shredded Chicken Breasts
16 Ounces Cream Cheese
2 cans sliced Black Olives
1 Bunch Green Onions, chopped
1/4-1/2 cup Chopped Canned Jalapenos
1 Jar Salsa, use your favorite
2 Tablespoons Taco Seasoning Mix
Put all ingredients in crock pot on low for 2-3 hours.  Serve warm with chips.

Jalapeno Popper Bites

Jalapeno Popper Bites
1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.  Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half.  Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon.  Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.

Artichoke Jalapeno Dip

Artichoke Jalapeno Dip
1 can (14oz) artichoke hearts, drained
2 jalapenos, seeded
1/2 cup parmesan cheese, grated
6 oz cream cheese, softened
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp garlic salt
In a food processor, pulse artichoke hearts until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies! Store in refrigerator for up to one week. ENJOY.

Caprese Chicken

Caprese Chicken
4 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian salad dressing
1 tablespoon Italian herb seasoning
1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
2 tablespoons canola oil
4 (1/2 inch thick) slices fresh mozzarella cheese
4 (1/2 inch thick) slices tomato
4 large fresh basil leaves
1 tablespoon balsamic vinegar
Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.  Preheat oven to 500 degrees F (260 degrees C).  Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.  Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.  Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Verde Pozole

Verde Pozole
1 dried pasilla chile (chile negro)
2 (14.5 ounce) cans chicken broth
1 cup Herdez® Salsa Verde
1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
1 pound chicken breast, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (4.25 ounce) can diced green chiles
2 (15 ounce) cans hominy

Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

Crock-Pot Posole

Crock-Pot Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.  Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.  Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Lemony Chicken

Lemony Chicken
1/4 cup olive oil
1/2 cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
1/4 cup white wine
2 large lemon, juiced
1/4 cup unsalted butter, softened
1/4 cup drained capers
1 large lemon, cut into wedges
Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.  Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Slow-Cooker Pepper Steak

Slow-Cooker Pepper Steak
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.  Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.  Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Oven Fried Chicken

Oven Fried Chicken
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C).  In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.  Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Greek Penne with Chicken

Greek Penne with Chicken
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
In a large pot with boiling salted water cook penne pasta until al dente. Drain.  Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.  Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.  Season with salt and ground black pepper. Serve warm.

Hot & Sour Soup

Hot & Sour Soup
4 cups chicken broth
3 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoon lemon juice
4 dried Chinese mushrooms (wash with water then cut into thin strips)
1/2 cup bamboo shoot cut into thin strips
1/4 lb lean pork cut into thin strips
1 small tofu dice into cubes
1/4 teaspoon white pepper (or black pepper)
2 tablespoon cornstarch (mix with about 4 tablespoon of cold water)
1 egg (stirred)
Finely chopped green onions for garnish
In a pan boil the chicken broth then add soy sauce, mushrooms, bamboo shoots and pork for 5 minutes.  Then add bean curd, pepper, lemon juice and then add the cornstarch and mix thoroughly for another 5 minutes then slowly add the egg while stirring.

Caesar Pork Chops

Caesar Pork Chops
1⁄4 cup flour
1⁄2 tsp Italian seasoning
1⁄2 cup creamy caesar salad dressing
4 piece pork loin chop, with bone (1/2 inch thick)
1⁄2 cup parmesan cheese, shredded (1 oz)
Heat oven to 375*F. Spray a 12 X 8 inch glass baking dish with cooking spray.  In pie pan or shallow dish, mix flour and Italian seasoning. Pour dressing into another pie pan or shallow dish.  Coat both sides of each pork chop with the flour mixture; dip into dressing, coating both sides well. Place in baking dish. Sprinkle with cheese. Discard any remaining flour and dressing.  Bake uncovered, 35 to 40 minutes or until pork is no longer pink in center.

Roasted Potatoes and Onions with Vinegar and Thyme

Roasted Potatoes and Onions with Vinegar and Thyme
2 onion
6 medium red skinned potato
1 tbsp unsalted butter
4 tsp balsamic vinegar
2 sprig thyme
Preheat the oven to 350. Put the onions and potatoes in a baking dish just large enough to hold them. Melt the butter and pour it and the vinegar over the potatoes and onions. Season with salt and pepper and mix until coated. Bury the thyme sprigs in the vegetables and cover the dish with foil. Place in the oven to bake.  Stir occasionally during cooking and keep covered. Bake for 20-30 minutes or until potatoes and onions are light brown in color.

Crock Pot Lemon Italian Chicken with Capers

Crock Pot Lemon Italian Chicken with Capers
2-4 chicken breasts
1 stick of butter
1 packet of dry Italian Dressing
¼-1/2 cup lemon juice
½ cup chicken broth
2 garlic cloves, minced
2-3 tbsp capers (drained)
Cut the butter into slices and spread them out on the bottom of the crock pot.  Place each chicken breast on a slice of butter.  Sprinkle the Italian Dressing over the chicken.  Pour the lemon juice over the chicken.  Pour the chicken broth over the chicken.  Add the garlic to the crock pot.  Cook on high 4-5 hours, or low 6-8 hours.  Add the capers at the end of the cooking time.  Cook the pasta according to the package directions.  Serve the chicken, sauce, and capers over pasta.

Poverty Meal

Poverty Meal
1 large onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 lb ground beef, browned and drained
16 oz cans stewed tomatoes
16 oz water
8 oz elbow macaroni, uncooked
1 salt, to taste
1 black pepper, to taste
1 parmesan cheese, (optional)
Saute onions and garlic in olive oil until translucent.  Brown ground beef and drain.
Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.  Cook for 15 to 20 minutes or until macaroni is tender.  If desired, top with Parmesan cheese.  Serve with crusty bread and a salad.

Chicken and Bow Tie Pasta

Chicken and Bow Tie Pasta
4 boneless, skinless boneless, skinless chicken breast, halves
12 oz package farfalle pasta, (bow tie)
14 oz can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 clove garlic, minced
1 salt, to taste
8 oz containers chive and onion cream cheese
1⁄4 cup parmesan cheese, freshly grated
1 black pepper, to taste
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.  Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.  In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Panera's Cream Cheese Potato Soup

Panera's Cream Cheese Potato Soup
4 cup chicken broth
4 cup potato, peeled and cubed
1⁄4 cup onion, minced
1⁄2 tsp seasoning salt
1⁄4 tsp white pepper
1⁄4 tsp ground red pepper
8 oz package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices.  Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.  Reduce to low heat.  Add cream cheese.  Heat, stirring frequently, until cheese melts.

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas
2⁄3 cup picante sauce or your favorite salsa
1 tsp ground cumin
1⁄2 tsp dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.  Place about 1/4 cup of the chicken mixture in the center of each tortilla.  Fold opposite sides over filling.  Roll up from bottom and place seam-side down on a baking sheet.  Brush with melted margarine.  Bake at 400°F for 25 minutes or until golden.  Garnish with additional cheese and green onion and serve salsa on the side.

Melt in Your Mouth Chicken Breast

Melt in Your Mouth Chicken Breast
4 boneless chicken breast, halves
1 cup mayonnaise
1⁄2 cup parmesan cheese, freshly grated
1 1⁄2 tsp seasoning salt
1⁄2 tsp black pepper, ground
1 tsp garlic powder
Mix mayonnaise, cheese and seasonings.  Spread mixture over chicken breast and place in baking dish.  Bake at 375°F for 45 minutes.