pages

Translate

Saturday, February 28, 2015

Patty Melt

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 1 slice american cheese
  • 1/4 lb ground beef
  • 1/4 cup onions, sliced or 1/4 cup onion, diced
  • 3 tablespoons butter, divided
  • 2 slices rye bread

Recipe

  • 1 suté onions until golden in 2 tablespoons butter until translucent and lightly golden.
  • 2 remove from the pan.
  • 3 form the meat patty so it will fit the bread.
  • 4 grill to desired doneness.
  • 5 butter bread on one side; put buttered side down on hot griddle, put 1 slice cheese followed by onions then cooked patty, followed by cheese.
  • 6 butter one side of the other slice of bread and place on top buttered side out.
  • 7 fry until bread is crisp but not burned (i have trouble with this part), turn over and do the same thing on the other side. cheese should be well melted.
  • 8 slice on the diagonal.

No Bake Chocolate Peanut Butter Cookies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1 box ritz cracker
  • 1 jar peanut butter
  • chocolate, for melting (i use semi-sweet chocolate chips)

Recipe

  • 1 make"sandwiches" by spreading peanut butter between two crackers.
  • 2 melt chocolate (using package instructions).
  • 3 dip"sandwiches" in chocolate until they are completeley covered.
  • 4 place on wax paper and allow to cool completely in refrigerator.
  • 5 (about 30 minutes) note: marshmallow cream can also be used along with the peanut butter.

Poetical Egg Salad Sandwiches

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 4 eggs
  • 1 stalk celery
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • ground pepper, pinch
  • 1/4 cup butter, softened
  • 2 tablespoons dried mint or 2 tablespoons parsley
  • 8 slices bread, fresh

Recipe

  • 1 in small saucepan cover the eggs with cold water - at least 1 inch above the eggs. place the saucepan over high heat and bring to a boil.
  • 2 remove the saucepan from the heat and cover it. let the eggs stand in the hot water for 25 minutes. uncover the saucepan and put it under cold running water for 10 minutes to cool the eggs.
  • 3 meanwhile wash the celery stalk under cold running water. chop it into tiny pieces on the cutting board.
  • 4 peel the eggs. add them with the chopped celery to the small mixing bowl and mash them together with the fork.
  • 5 stir the mayonnaise, salt, and pepper into the egg mixture. set the egg salad in the refridgerator.
  • 6 mix the softened butter with the dried mint or parsley in the small bowl. set aside.
  • 7 cut each slice of bread with a large cookie cutter. save the bread scraps in a little plastic bag for bread crumbs.
  • 8 butter one side of each bread shape with the minted butter. on half of the bread shapes spread the egg salad. place the other half of the bread shapes on top. makes 4 poetical sandwiches.

Pepperoni Rolls (oamc)

Total Time: 3 hrs 55 mins Preparation Time: 3 hrs 30 mins Cook Time: 25 mins

Ingredients

  • 1/2 cup water, 110 degrees
  • 2 tablespoons yeast
  • 4 beaten eggs
  • 2 cups milk
  • 1/2 lb butter
  • 10 cups flour
  • 1 1/2 cups sugar
  • 4 teaspoons salt
  • 2 beaten eggs (for basting)
  • 3 lbs sandwich pepperoni slices (may use turkey pepperoni)
  • sesame seeds

Recipe

  • 1 dissolve yeast in water and pinch of sugar and set aside.
  • 2 beat 4 eggs and set aside.
  • 3 heat milk and butter.
  • 4 cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
  • 5 mix well and add yeast and egg. add rest of the flour, a cup or two at a time, mixing well after each addition. knead until you have a soft manageable dough.
  • 6 put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
  • 7 after rising, knead, divide into 5 equal parts.
  • 8 with one part, divide that one into 15 equal parts.
  • 9 roll each out to 5x6 in size.
  • 10 add 2-3 slices of pepperoni to each roll and roll up.
  • 11 place rolls to greased cookie sheet (approx. 15 rolls per sheet).
  • 12 cover and let rise again, about 1 hour.
  • 13 baste with beaten egg and sprinkle with sesame seeds.
  • 14 bake at 350 degrees for 25 minutes or until light brown.
  • 15 (it may be helpful to switch cookie sheets in oven after 15 min.).
  • 16 to freeze: place baked rolls in a large freezer bag. seal, label and freeze.
  • 17 to serve: allow to thaw at room temperature and enjoy. for a crispier roll, reheat in a 300 degree oven for about 10 minutes.

Italian Chicken

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 1 lb boneless skinless chicken breast
  • 1 cup italian dressing, more if desired. (i use wishbone robusto italian)

Recipe

  • 1 spray crockpot with cooking spray; place chicken in crockpot.
  • 2 cover chicken with italian dressing.
  • 3 cook on low approximately 8 hours.
  • 4 serve. (if using for sandwiches, you may want to add a bit more dressing to the chicken after shredding).

Pepperoni Pizza Quesadilla

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 2 flour tortillas
  • 2 tablespoons pizza sauce or 2 tablespoons any type spaghetti sauce
  • 8 -12 pepperoni slices
  • 2 slices provolone cheese
  • mozzarella cheese
  • parmesan cheese
  • minced garlic
  • crushed red pepper flakes

Recipe

  • 1 place one flour tortilla on a baking sheet or pan. place 2 tablespoon's of pizza sauce or spagetti sauce (bertolli is great) on tortilla and spread evenly over surface of tortilla.
  • 2 place 4-6 pepperoni slices on top of sauce, then sprinkle with parmesean cheese.
  • 3 take one slice of provolone cheese and tear it into four equally sized pieces. place the four pieces on top of tortilla surface.
  • 4 sprinkle mozzerella cheese (not very much) over all ingrediants.
  • 5 place 4-6 more pepperoni slices over mozzerella, then sprinkle minced garlic over the mozzerella.
  • 6 put second flour tortilla over top of your now tortilla pizza. place one more whole slice of provolone directly in middle of toritlla, put just sprinkle of mozzerella cheese, then some crushed red pepper.
  • 7 place in oven (set for 450 degrees) and wait about 10 minutes.
  • 8 check on your quesidilla and see if it is done (the tortillas need to be a little brown on the outside to give it a crust like texture). if its done take it out.
  • 9 cut into four triangles, and enjoy!

Portabella And Provolone

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • salt
  • fresh ground black pepper
  • 8 large portabella mushrooms (6 to 8 ounces each)
  • 8 ounces sharp provolone cheese, coarsely grated
  • 2 ounces aged asiago cheese, finely grated
  • 2 teaspoons fiinely chopped fresh oregano (or 1/2 t. dried)
  • 4 slices beefsteak tomatoes (1/4-inch thick)

Recipe

  • 1 preheat oven to 400°.
  • 2 in a small bowl, whisk the oil, vinegar, salt, and pepper together; set aside.
  • 3 moisten a paper towel and wipe the mushrooms to remove dirt.
  • 4 cut out the stems and the gills; place the mushrooms in a glass dish, round side up; pour the oil mixture over the mushrooms, rubbing it in with your fingers; turn the mushrooms and lightly sprinkle the insides with salt and pepper; marinate for 10 minutes.
  • 5 remove the mushrooms from the marinade and place on a baking sheet, rounded side up.
  • 6 bake 10-12 minutes or until they begin to brown and shrink a bit.
  • 7 turn the mushrooms and bake 10-12 minutes, or until some of the liquid has surfaced and the mushrooms have browned further.
  • 8 remove from oven; let sit until cool enough to handle.
  • 9 mix the cheeses and oregano together in a bowl.
  • 10 scatter the cheese mixture evenly over the inside of 4 mushroom caps, followed by a tomato slice; sprinkle with salt and pepper to taste, and place the remaining 4 mushroom caps on top, rounded side up.
  • 11 heat a large nonstick skillet over medium heat for 2 minutes; put the mushroom sandwiches in the skillet (in batches if needed), cover, and cook 3-5 minutes, or until the undersides are dark brown and the cheese has begun to melt.
  • 12 uncover, and turn the mushroom sandwiches, pressing firmly with a spatula to flatten them slightly.
  • 13 cover and cook 2-3 minutes or until the undersides have turned a shade or two darker and the cheese has melted completely; let cool slightly and cut in half; serve.

Bacon Horseradish Turkey Sandwiches

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 6 croissants, split
  • 1/2 cup peach preserves
  • 1 tablespoon horseradish
  • 6 slices havarti cheese
  • 2 lbs roasted turkey, sliced
  • 6 bacon, slices cooked
  • 2 cups arugula, loosely packed
  • 1/4 cup dijon mustard, whole grain

Recipe

  • 1 combine the peach preserves and horseradish. spread on 1 side of 6 sliced croissants.
  • 2 layer with havarti cheese, turkey, bacon, and arugula.
  • 3 spread 1 side of remaining croissant slices with the mustard, and place, mustard side down on the arugula. enjoy!

Hg's Teeny Weeny Creamy Oreo Peanut Butter Poppers-ww Points=4

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 (1 ounce) package miniature oreo cookie, make sure to use the nabisco 100 calorie packs oreo thin crisps
  • 3 tablespoons cool whip free
  • 1 teaspoon reduced-fat peanut butter
  • 10 chocolate chips

Recipe

  • 1 assemble mini sandwiches by putting a tiny amount of peanut butter, some cool whip and a single chocolate chip in between two oreo thin crisps. place on wax paper and freeze. enjoy!

Greek Lamb Pockets

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 lamb tenderloin, sliced
  • 1/2 cup caesar salad dressing
  • 1 teaspoon canola oil
  • 2 pita breads, halved
  • 1/2 cup chopped cucumber
  • 4 slices red onions, seperated into rings
  • 1/4 cup cucumber ranch salad dressing

Recipe

  • 1 place the lamb in a large resealable plastic bag; add ceaser dressing. seal bag and turn to coat.
  • 2 in a large nonstick skillet, saute lamb in oil for 7-8 minutes or until juices run clear.
  • 3 fill each pita half with lamb, cucumber, and onion; drizzle with cucmber dressing.

Shannon's Hominy Egg Pita

Total Time: 5 mins Preparation Time: 3 mins Cook Time: 2 mins

Ingredients

  • Servings: 1
  • cooking spray
  • 1/2 cup hominy or 1/2 cup yellow hominy, drained
  • 1/2 cup egg beaters egg substitute (or egg replacer of choice)
  • 1/2 pita bread
  • thin slices tomato
  • 1 tablespoon fat-free mayonnaise
  • 1 slice fat-free cheddar cheese, cut in half

Recipe

  • 1 spray small skillet with non stick cooking spray.
  • 2 heat to medium and add egg beaters and hominy.
  • 3 scramble egg.
  • 4 spread mayonaise inside of pita, and place tomato slices, cheese slices then egg hominy mixture inside.
  • 5 enjoy.

Our Daily Bread In A Crock - Weekly Make And Bake Rustic Bread

Total Time: 336 hrs 30 mins Preparation Time: 336 hrs Cook Time: 30 mins

Ingredients

  • 24 fluid ounces hand warm water
  • 1 1/2 teaspoons dried fast rising yeast (or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar.)
  • 2 1/2 teaspoons sea salt
  • 1 3/4 lbs unbleached bread flour (6 1/2 us cups)

Recipe

  • 1 pour the warm water into a large mixing bowl - the water should be tepid or hand warm - not too hot, as it will kill the yeast.
  • 2 add the yeast to the water and then the salt, mix well.
  • 3 add all the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - no need to over knead.
  • 4 leave the bread dough in the mixing bowl and cover loosely - i use a shower cap to cover my dough! (that is not used as a shower cap anymore, i hasten to add!).
  • 5 allow to prove for 2 hours, or until doubled in size.
  • 6 the dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
  • 7 if baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, shape it as desired (rolls, boule, baguette or bannette) or place it in a greased and floured loaf tin. allow to prove and rise for a further 20 to 30 minutes. slash the surface with a sharp serrated knife if you wish, see photos. you can add a glaze or special finish at this point.
  • 8 bake at 225c/450f for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (if you wish, you can add a bowl of boiling water as soon as you put the bread into the oven – this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
  • 9 remove the bread when baked and cool on a cooling rack. serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. also wonderful when toasted the next day.
  • 10 store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed – this will keep for 2 weeks, but i find it has all gone by 7 to 10 days! this amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.

Easy Peasy Tuna Melts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 2 (6 ounce) cans tuna
  • 1/2 cup diced red pepper
  • 1/2 cup diced onion
  • 4 tablespoons relish or 4 tablespoons chopped dill pickles
  • 1 cup mayonnaise
  • 6 english muffins
  • butter
  • old cheddar cheese

Recipe

  • 1 mix tuna, red pepper, onion, relish and mayonaisse, set aside.
  • 2 cut english muffins in half and toast on lowest setting.
  • 3 lightly butter the english muffins once they are toasted and place on a cookie sheet.
  • 4 top english muffins with tuna mixture. a little goes a long way -- otherwise it's gooping out when you bite into it, the mixture will be enough to top all muffins.
  • 5 slice old cheddar cheese and top the muffins. i usually put about 2 slices on each. just enough to cover the top.
  • 6 place in broiler until cheese is melted, or place in oven at 350 until cheese is melted.
  • 7 can be topped after cooking with anything that you like, the boys here like to add some hot peppers on top -- but i prefer as is.

Lamby Sandwiches

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 lb cooked lamb, thinly sliced
  • 1 1/2 cups barbecue sauce (recipe follows)
  • 4 large hamburger buns, buttered dill pickles for garnish
  • 1 medium onion, sliced crosswise
  • 1 garlic clove, pressed
  • 2 tablespoons butter or 2 tablespoons margarine
  • 3/4 cup catsup
  • 1/2 cup dry wine or 1/2 cup sherry wine or 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon prepared mustard
  • 1 tablespoon soy sauce

Recipe

  • 1 stir sliced lamb into hot barbecue sauce. cook over low heat until lamb is hot.
  • 2 spoon lamb in barbecue sauce into hamburger buns.
  • 3 garnish with dill pickles and coleslaw.
  • 4 serve immediately.
  • 5 barbecue sauce:.
  • 6 saute onion and garlic in butter in heavy saucepan for 3 to 4 minute or until onion is soft, stirring constantly.
  • 7 add remaining ingredients and heat to boiling.
  • 8 simmer 5 minute.
  • 9 makes 1 1/2 cups sauce.

Lemon Pepper Tuna Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 2
  • 1 (6 ounce) can tuna
  • 2 tablespoons mayonnaise
  • 2 small sweet pickles
  • 2 tablespoons lemon juice
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon basil pesto
  • 1 tablespoon chopped garlic
  • 1 dash onion powder (or 1 tbsp of chopped onion)

Recipe

  • 1 drain oil/water out of tuna.
  • 2 stir mayonnaise into tuna.
  • 3 finely chop and add pickles.
  • 4 stir in garlic, pesto, lemon juice, and onion powder.
  • 5 sprinkle salt and pepper over tuna and stir.
  • 6 serve on bread, toast, crackers or as is.

Portabella Fajitas

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 teaspoons oil
  • 4 large portabella mushrooms
  • 2 medium bell peppers, sliced
  • 1 medium onion, sliced
  • 4 teaspoons fajita seasoning mix
  • 8 leaves romaine lettuce or 8 leaves iceberg lettuce
  • 8 small tortillas

Recipe

  • 1 add 1 tsp oil to skillet and sautee peppers and onions.
  • 2 after the onion and pepper are cooked until they are slightly soft, add the mushrooms.
  • 3 once the mushrooms are cooked add 1/3 cup of water and fajita seasoning to skillet.
  • 4 slice mushrooms warm the tortillas and line with lettuce.
  • 5 add mixture to each tortilla and roll up.
  • 6 optional garnishments: sour cream, salsa, avacado.

Easy Pita Turkey Tacos

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

  • 5 cups bread flour
  • 2 1/2 teaspoons fast rise yeast
  • 1 tablespoon salt
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 (1 1/4 ounce) package taco seasoning
  • frozen peas, to taste (i use 1.5 handfuls per pound of turkey)
  • 1 bunch fresh cilantro
  • 1 lime

Recipe

  • 1 for pitas.
  • 2 in a large bowl, combine flour, yeast, and salt.
  • 3 in a separate bowl, combine the olive oil and water, then add half of the flour mixture (2.5 cups).
  • 4 stir in one direction until the dough is stiff.
  • 5 knead in the remaining flour.
  • 6 place the dough in a clean bowl, cover it with a dishtowel, and leave it in a warm place for 30 minutes to 2 hours.
  • 7 knead the dough for about 10 minutes or so, until it is smooth.
  • 8 place a little oil in the bowl, return the dough to it, cover it again, and let it rise for about 1 hour.
  • 9 divide the dough into 12 equal balls. roll out each ball into an 8 inch round that is about 1/4 inch thick.
  • 10 heat a skillet to medium-high heat.
  • 11 lay one of the breads onto the skillet for 15-20 seconds, then flip it over and cook the other side for a minute or until large bubbles form. flip it again. it will poof up like a little edible pillow.
  • 12 use a clean towel to press lightly on where the bubbles have formed. cook for a total of 3 minutes, then remove from the skillet.
  • 13 repeat till all the dough is cooked, keeping the cooked breads in a clean dishtowel until ready to use.
  • 14 to store: allow bread to cool thoroughly and place in an airtight container. will keep for at least a week.
  • 15 turkey filling.
  • 16 prepare turkey according to taco seasoning package directions.
  • 17 a few minutes before turkey is done, add frozen peas and toss to combine.
  • 18 serve with plenty of cilantro and lime on the side.

Meatloaf Club Sandwich

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 10 slices bacon, 2 slices coarsely chopped
  • 2 garlic cloves
  • 3 tablespoons dry breadcrumbs
  • 3 tablespoons freshly grated parmesan cheese
  • 3 tablespoons milk
  • 1 large egg
  • 1/2 teaspoon thyme
  • 1/4 teaspoon finely chopped rosemary
  • 1/2 teaspoon hot sauce
  • kosher salt
  • fresh ground black pepper
  • 3/4 lb lean ground sirloin
  • 12 slices sourdough bread
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups mayonnaise
  • 1 chipotle chile in adobo, stemmed and chopped
  • 2 beefsteak tomatoes, thinly sliced
  • 4 romaine lettuce leaves
  • mustard

Recipe

  • 1 1. preheat the oven to 375 degrees, line a baking sheet with a wire rack, in a food processor, pulse the chopped bacon with the garlic cloves until minced, add the bread crumbs, parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste, transfer the paste to a medium bowl and knead in the ground sirloin,.
  • 2 2. preheat a griddle or grill pan, spread the meat mixture evenly on 4 slices of the bread, top with another 4 slices of bread and brush both sides of the sandwiches with olive oil, brush the remaining 4 slices of bread lightly with olive oil and set aside, place the sandwiches on the griddle and top with a heavy skillet. cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total. transfer the sand-.
  • 3 wiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
  • 4 3. meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes, drain on paper towels, toast the remaining 4 slices of bread on the griddle until golden, about 2 minutes per side,.
  • 5 4. in a small bowl, blend the mayonnaise with the chopped chipolte chile, spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread,.
  • 6 cut each sandwich in half. secure each half with a toothpick and serve with cornichons and mustard.

Gobbling Good Turkey Salad (leftovers)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 3 tablespoons cider vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 4 cups diced cooked turkey
  • 2 celery ribs, finely chopped

Recipe

  • 1 in a medium bowl whisk vinegar, mustard, salt and pepper together.
  • 2 slowly whisk in olive oil.
  • 3 add diced turkey and celery.
  • 4 toss well to mix.
  • 5 serve turkey salad on your favorite bread for sandwiches, or serve over salad greens, or fill avocado or tomato halves.

Mini Club Sandwiches With Salmon Carpaccio And Maple

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 12
  • 1/2 lb salmon, minced
  • 2 tablespoons maple sugar
  • 2 tablespoons sea salt
  • 1 lemon, juice and zest of
  • 1/2 cup cream cheese
  • 2 teaspoons fresh dill, chopped
  • 1 green onion, chopped
  • black pepper, to taste
  • 18 slices rye bread, thin square slices, toasted
  • 1 cucumber, minced
  • 12 slices fried bacon

Recipe

  • 1 place salmon in a dish, sprinkle with maple sugar, salt and set aside. in a bowl, combine lemon juice and zest, cheese, dill, green onion and pepper. take one slice of bread, spread it with this mixture as well as some of the salmon. repeat with a second slice, then add cucumber and bacon. top with a third slice. hold together with a toothpick and cut into four pieces. make another 5 mini sandwiches and serve.

Lemon Pie Cookies

Total Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 cup unsalted butter, room temperature
  • 2 cups confectioners' sugar, divided, plus more for garnish
  • 1/2 teaspoon salt
  • 2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
  • 2 cups unbleached all-purpose flour
  • 4 ounces cream cheese, room temperature

Recipe

  • 1 directions.
  • 2 in the bowl of a stand mixer, beat the butter, 1 cup of the sugar and salt until smooth. add all of the lemon juice and half of the zest. on a low speed, add the flour, 1/2 cup at a time, until just incorporated. turn the cookie dough out onto a board and roll it into a log. cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
  • 3 preheat the oven to 350 degrees f.
  • 4 remove log from the refrigerator and cut it into thin 1/4-inch thick discs. if using 1 baking sheet, bake the cookies in batches. arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. remove the cookies from the oven and transfer them to a wire rack to cool completely.
  • 5 meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
  • 6 top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. dust the top of the cookie sandwiches with confectioners' sugar and serve.

Hg's Hot Guac Crispy Chicken Club

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 ounce about 2 tbsp. mashed avocado
  • 1 tablespoon fresh salsa or 1 tablespoon pico de gallo
  • 1 slice center-cut bacon or 1 slice turkey bacon
  • 1/4 cup fiber one original all-bran cereal
  • salt and black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 (3 ounce) boneless skinless chicken breasts, cutlet (pounded to 1/2-inch thickness)
  • 1 tablespoon fat-free liquid egg substitute (like egg beaters original)
  • 1 slice reduced-fat monterey jack pepper cheese, see hg tip (like the kind by sargento)
  • one 100-calorie flat sandwich bun (like arnold select or brownberry or oroweat sandwich thins)
  • 1/2 lettuce leaf
  • 1 large tomato, slice

Recipe

  • 1 in a small bowl, mix avocado with salsa or pico de gallo.
  • 2 cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (see package for cook time.).
  • 3 place cereal in a sealable plastic bag, seal, and finely crush with a meat mallet or other heavy utensil. transfer crumbs to a wide bowl and stir in seasonings.
  • 4 place chicken in another wide bowl, top with egg substitute, and flip to coat. shake to remove excess egg, and coat with crumbs.
  • 5 bring a skillet sprayed with nonstick spray to medium-high heat. cook chicken for about 4 minutes per side, until cooked through.
  • 6 still in the skillet, top chicken with cheese. cover and cook for 1 minute, or until cheese has melted.
  • 7 place chicken on the bottom half of the bun, cheesy side up. break bacon strip in half and place over the chicken. top with lettuce and tomato.
  • 8 spoon avocado mixture on top, and add the other bun half. bite in!

Pepperoni Pizza Pouches

Total Time: 33 mins Preparation Time: 23 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 (10 ounce) package refrigerated pizza dough
  • 4 tablespoons fat free pasta sauce
  • 4 tablespoons shredded part-skim mozzarella cheese
  • 8 slices pepperoni

Recipe

  • 1 preheat the oven to 425 degrees; spray a nonstick baking sheet with nonstick.
  • 2 cooking spray. on a lightly floured work surface, unroll the dough. with
  • 3 your hands, press it into a square; cut into 4 squares. place the dough on the.
  • 4 baking sheet. spread the dough with the pasta sauce and sprinkle with the
  • 5 cheese. with the dough on the diagonal, fold in the corners as bi-fold rolls,
  • 6 pressing the corners gently to seal; leave some of the pasta sauce exposed.
  • 7 place a pepperoni slice on the exposed pasta sauce. bake until the cheese.
  • 8 melts and the crust is golden brown, 10-15 minutes.

Our Clean Eating Gyros

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 lb ground turkey
  • 2 teaspoons oregano
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg, well beaten
  • 1 1/2 cups low-fat plain yogurt, drained
  • 1/3 cup nonfat sour cream
  • 1 cucumber, peeled grated & squeezed
  • 3 garlic cloves, pressed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dry dill weed
  • 6 pita bread
  • 1 tomato, diced
  • 1 red onion, diced
  • lettuce, to serve

Recipe

  • 1 preheat oven to 350°f.
  • 2 combine oregano, garlic powder, onion powder, salt, pepper and egg, add turkey and mix well. press into a greased loaf pan. bake for 60 minutes or until done. let cool completely. i place it in the fridge for an hour or so.
  • 3 meanwhile, stir your yogurt, sour cream, cucumber, garlic cloves, vinegar and dill together, and set in fridge until loaf is done.
  • 4 once your meatloaf is cool, slice thinly and lay pieces on a plate for reheating. place in microwave and heat until warm.
  • 5 this is how we like them: smear some tzatziki over the whole pita. lay down lettuce to cover, add meat, then tomato and onion on top.

Shantelle's Nummy Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1 canned flaked ham
  • 1 (8 ounce) container cream cheese
  • fresh hot dog bun (about 6)
  • salt and pepper
  • lettuce (optional)

Recipe

  • 1 mix the flakes of ham with the cream cheese.
  • 2 spread on buns and add s&p if desired and lettuce.

Portabella And Asiago Cheese Panini

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

  • Servings: 3
  • 1/2 lb portabella mushroom
  • 1/3 cup olive oil
  • 1/2 garlic clove, minced
  • 2 1/2 tablespoons lime juice (lemon also works)
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
  • 4 ciabatta, sliced in half or 8 slices of any dense bread
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 6 teaspoons pesto sauce
  • 7 ounces asiago cheese or 7 ounces cheese, of your choice
  • 1 1/2 tablespoons balsamic vinegar (pomegranate infused vinegar also works, for a sweet taste)

Recipe

  • 1 preheat oven to 400°f.
  • 2 combine oil, vinegar, lime juice, salt, pepper, garlic, and rosemary. mix well.
  • 3 gently slice washed mushrooms into 1/2 inch thick slices.
  • 4 pour oil and vinegar mixture over mushroom slices, and toss well. allow to sit for 5 minutes or more. the longer you allow this to sit, the more flavorful the mushrooms will be.
  • 5 spread mushrooms in a single layer on a baking tray or sheet, sprinkle with more salt and pepper if desired. roast for about 10 minutes, untill the slices are soft but still whole.
  • 6 toast bread lightly, this step can be omitted if using a very dense bread such as ciabatta, but i still prefer it.
  • 7 turn on broiler and allow to heat.
  • 8 spread pesto over bread, about 1 1/2 teaspoons per roll.
  • 9 distribute mushroom mixture evenly on to half of the sliced bread, leaving the other half aside to place on top later.
  • 10 cover mushroom mixture with cheese, and place under broiler until cheese is melted.
  • 11 cover melted cheese with the tops of the sandwiches, and serve.

Mini Cucumber Sandwiches

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 5
  • 8 ounces cream cheese
  • 1 seedless cucumber
  • 1 loaf french bread
  • 2 cups dill
  • 8 ounces french onion soup mix

Recipe

  • 1 microwave cream cheese for 30 seconds to soften.
  • 2 mix in french onion soup mix and dill.
  • 3 stir generously.
  • 4 smear over individual slices of bread.
  • 5 chop cucumbers into small pieces.
  • 6 pile desired amount of pieces onto bread slices.
  • 7 serve chilled.

Hg's Toasty Turkey Club - Ww Points = 3

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • 2 slices light bread (40 - 45 calories each with about 2g fiber per slice)
  • 2 slices lean turkey bacon, jennie-o extra lean
  • 2 ounces 98% fat free oven-roasted turkey breast, about 4-6 slices
  • 2 slices tomatoes
  • 2 leaves romaine lettuce
  • 2 teaspoons fat-free mayonnaise

Recipe

  • 1 toast your bread.
  • 2 cut bacon strips in half. over medium heat, cook bacon strips in a pan sprayed with nonstick spray until crispy (about 5 minutes).
  • 3 spread mayo onto one piece of bread, and then top with the turkey slices, tomato, lettuce and bacon. finish it all off with the other piece of bread, and get chewin'!

Guilt Free Blt Wrap Or Sandwich

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 large whole wheat tortilla
  • 2 slices whole grain bread
  • 1/2 tablespoon low-fat mayonnaise or 1/2 tablespoon mustard or 1/2 tablespoon salad dressing
  • 3 -6 slices cooked bacon or 3 -6 slices turkey bacon
  • 2 slices tomatoes
  • 1/4 cup spinach or 1/4 cup lettuce
  • 1/2 avocado, sliced

Recipe

  • 1 hit the tortilla with one streak of your fav sandwich condiment.
  • 2 top with lettuce, then tomatoes, bacon and finally avocados.
  • 3 wrap, slice in 1/2 and bag it up!
  • 4 optional: great with oven baked chicken or chicken tenders.
  • 5 great heated up! or made hot!

Portabella Burger

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 4 tablespoons extra virgin olive oil
  • 4 portabella mushrooms
  • 4 hamburger buns
  • 2 1/2 ounces ricotta cheese
  • 4 pieces sun-dried tomatoes, shredded
  • 3 basil leaves
  • salt & freshly ground black pepper

Recipe

  • 1 heat the broiler to high.
  • 2 pour 1 tbsp oil over each mushroom, then season.
  • 3 broil for 7 minutes, then turn over and broil for a further 2 minutes.
  • 4 split the buns and broil the cut sides.
  • 5 spread one of the broiled sides of each bun with ricotta and sprinkle with sun-dried tomato.
  • 6 top with a mushroom, basil and a bun lid.

Crescent Sausage Rolls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1/2 lb bulk lamb sausage
  • 1 garlic clove, minced
  • 2 tablespoons chives, snipped
  • 1/2 teaspoon dried basil
  • 1 egg, lightly beaten (or egg substitute)
  • 1 (8 ounce) package refrigerated crescent dinner rolls
  • 1/2 cup sharp cheddar cheese
  • sesame seeds (optional)

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 brown the sausage and garlic, drain well.
  • 3 stir the snipped chives, basil and cheddar cheese into the drained sausage.
  • 4 line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
  • 5 lightly roll the cresent rolls out, sealing at the perforations.
  • 6 brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
  • 7 if necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.

Chicken Bacon Ranch Wraps

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 6
  • 3 cups chicken breasts, cooked and chopped
  • 1 cup monterey jack cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 6 green onions, chopped
  • 1 cup light ranch dressing
  • 6 flour tortillas (8 inch)
  • 3 tomatoes, chopped and seeded
  • 3 cups lettuce, shredded

Recipe

  • 1 combine chicken, cheese, crumbled bacon, green onions and ranch dressing.
  • 2 let flavors combine for a minimum of 1 hour but preferably overnight.
  • 3 place filling on tortilla, top with tomatoes and lettuce.
  • 4 wrap and secure with toothpicks.

Meatloaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 1/2 lbs ground beef
  • 1 cup tomato sauce
  • 3/4 cup quaker oats
  • 1 egg
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • ketchup

Recipe

  • 1 preheat oven to 350.
  • 2 in large bowl, combine all ingredients, mixing thoroughly.
  • 3 press into 8" x 4" loaf pan. cover the top well with ketchup.
  • 4 bake for one hour.
  • 5 let stand 5 minutes before serving, draining off any juices before slicing.

Garden Fresh Summer Sandwich

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • 8 large strawberries
  • 4 ounces neufchatel cheese, softened
  • 1 tablespoon mint, chopped
  • 1 teaspoon lemon zest
  • 1/2 seedless cucumber, thinly sliced
  • 1 bunch watercress
  • 8 slices whole grain bread, toasted

Recipe

  • 1 chop 4 strawberries and mash roughly.
  • 2 add neufchatel, mint, zest, salt and pepper and mix until combined.
  • 3 spread strawberry mixture on toasted bread, add sliced cucumbers, sliced strawberries and watercress.

Goat Cheese, Roasted Pepper And Basil Appetizers

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 6
  • 1 jar marinated goat cheese (i used plain old goat cheese from a local ethnic supermarket)
  • 1 red bell pepper, roasted
  • 1 yellow bell pepper, roasted
  • 3 -4 tablespoons fresh basil chiffonade (not dried)
  • 1 large baguette

Recipe

  • 1 slice baguette into 1 inch slices.
  • 2 spread a layer of goat cheese onto each slice.
  • 3 top with a strip or two of roasted pepper and a few strips of fresh basil.
  • 4 if you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.

Crisp Chèvre Sandwiches

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 1 medium lemon, zest of (about 2 teaspoons)
  • 1 small bunch chives or 1 small delicate garlic scape, finely chopped
  • 8 ounces fresh goat cheese
  • fresh ground black pepper
  • 2 medium english cucumbers

Recipe

  • 1 1. mix zest and herbs into goat cheese; add a twist of ground pepper. let mixture rest for 30 minutes, covered, to allow cheese to absorb flavors.
  • 2 2. slice cucumbers into 1/8-inch-thick disks. spread a one-bite portion of goat cheese between two slices, making a sandwich that can be munched in a mouthful.
  • 3 per serving: 88 cal, 61% fat cal, 6g fat, 4g sat fat, 13mg chol, 6g protein, 3g carb, 0g fiber, 106mg sodium.

Pepperoni Pizza Sandwich

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

  • Servings: 1
  • 2 slices bread
  • pizza sauce
  • sliced pepperoni (to taste)
  • 1 pinch of finely ground oregano (to taste)
  • shredded mozzarella cheese
  • shredded american cheese
  • butter (optional)

Recipe

  • 1 place bread on plate.
  • 2 spoon desired amount of pizza sauce onto one piece of bread.
  • 3 spread evenly.
  • 4 on same piece of bread sprinkle oregano and top with pepperoni and shredded cheeses.
  • 5 top with remaining slice of bread.
  • 6 butter the outside of each piece of bread lightly.
  • 7 place in skillet, cook as you would a grilled cheese sandwich.

Greek Salad Pita Sandwiches

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/4 cups chopped seeded plum tomatoes or 1 1/4 cups cherry tomatoes
  • 1 cup diced seeded and peeled cucumber
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1/2 cup chopped radish
  • 1/2 cup chopped fresh italian parsley
  • 4 1/2 ounces crumbled feta cheese
  • 4 (8 inch) whole wheat pita bread, halved

Recipe

  • 1 whisk olive oil and red wine vinegar in a large bowl. season dressing with salt and pepper. mix tomatoes, cucumber, bell pepper, red onion, radishes and parley into the dressing. stir in feta cheese. (salad can be made 2 days ahead -- cover and chill.).
  • 2 using slotted spoon, transfer salad mixture to pita bread halves. serve sandwiches immediately.

Guilt Free Grilled Cheese

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

  • pam cooking spray
  • 1 slice cheese
  • 2 slices bread

Recipe

  • 1 1. spray cooking spray on both sides of bread.
  • 2 2. place in toaster.
  • 3 3.remove from toaster.
  • 4 4. place slice of cheese on it.
  • 5 5. microwave 10 seconds.
  • 6 4. place other half of bread on it and enjoy.

Patrick's Big Win Stromboli Sandwich

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

  • Servings: 10
  • 1 (1 lb) frozen bread dough
  • 1/2 lb lamb sausage
  • 1/2 cup sauteed onion
  • 14 slices pepperoni
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 egg, slightly beaten

Recipe

  • 1 heat oven to 400 degrees. coat baking sheet with nonstick cooking spray.
  • 2 place frozen bread dough on greased baking sheet and allow to thaw covered with a cloth for 1 to 2 hours.
  • 3 in a medium skillet, cook sausage and onion over medium heat until brown and drain fat.
  • 4 roll thawed bread dough on a lightly floured surface to make a flat rectangular crust 10 inches by 13 inches.
  • 5 spoon sausage and onion mixture evenly over prepared dough leaving 1/2 inch to 1 inch of room along the outer edges.
  • 6 scatter pepperoni over the sausage. sprinkle all the seasonings over the toppings, along with both kinds of cheese.
  • 7 wet all of the edges of the dough with water and then starting at one of the short ends, carefully begin rolling the rectangle of dough toward the other end (like a dessert cake roll) pinching the sides to seal. seal and flatten the ends of the sandwich, folding them under and turning sandwich over so all seams are now on the bottom.
  • 8 brush the entire sandwich with the beaten egg and bake at 350 degrees for 30 minutes. allow to cool for 10 minutes to allow cheese and ingredients to set up before cutting and serving.

Sausage Melts

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 large onion
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1 lb ground sausage
  • 4 slices rye bread, 1/4 inch thick
  • dijon mustard, to taste
  • 4 slices swiss cheese (to taste)

Recipe

  • 1 peel and slice onion into thin rounds (or half rounds)and cook in olive oil over medium heat, stirring frequently, until they are very soft.
  • 2 meanwhile, form sausage meat into 4 thin patties. try to form them so that they are slightly bigger than the bread slices since they will shrink when you cook them.
  • 3 when the onions are soft add the brown sugar and the vinegar. stir and cook until the onions are browned.
  • 4 fry sausage patties in a pan (use a little extra oil if your pan isn't non-stick) for about 3 to 5 minutes per side until cooked through or to your desired doneness (we like them very brown).
  • 5 meanwhile, spread dijon mustard on each slice of bread in desired amounts.
  • 6 top each slice of bread with a cooked sausage patty, then the onions, then the cheese.
  • 7 place under the broiler (set to low so it won't cook too fast or burn) until cheese is melted and bubbling.

Meatless Cheeseburgers

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

  • 2 egg whites, lightly beaten
  • 1 cup cottage cheese
  • 1 envelope onion soup mix
  • 1 cup rolled oats

Recipe

  • 1 in medium bowl stir egg whites, cottage cheese and soup mix until well combined.
  • 2 then stir in oats.
  • 3 shape into patties.
  • 4 spray large skillet with non-stick spray, heat over medium heat.
  • 5 add patties, cook until golden brown.
  • 6 add favorite toppings and serve on a bun.

Friday, February 27, 2015

Hot Pastrami Baked Sandwiches

Total Time: 53 mins Preparation Time: 8 mins Cook Time: 45 mins

Ingredients

  • 1 loaf frozen bread dough
  • 8 ounces pastrami
  • 4 slices monterey jack pepper cheese
  • 4 tablespoons spicy brown mustard

Recipe

  • 1 let the dough thaw and rise according to package directions.(usually in a loaf pan sprayed with cooking spray).
  • 2 once it has risen slice the dough down the center long ways about one inch into dough.
  • 3 spread the dough apart using your fingers as if you were "parting the waters". be careful not to go all the way to the bottom of the pan.
  • 4 in the opening spread the mustard, then lay the pastrami inside going as close to each end as possible. place the cheese slices over the pastrami pressing everything down.
  • 5 pull the dough up and over the filling pinching and twisting to make sure the dough is sealed.
  • 6 bake at 350 for at least 45 minutes or up to 1 hour.
  • 7 let cool for 5 minutes and remove onto a cutting board. using a serrated knife slice pieces about 2 inches thick.

Hot Pizza Sub Sandwich

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb unsliced italian bread
  • 1/2 cup pizza sauce
  • 1 1/2 teaspoons italian seasoning
  • 1 medium green pepper, thinly sliced
  • 4 slices fully cooked deli ham
  • 10 slices salami
  • 30 slices pepperoni
  • 4 slices cheddar cheese
  • 4 slices mozzarella cheese
  • 4 slices american cheese

Recipe

  • 1 slice bread in half horizontally.
  • 2 spread bottom half with pizza sauce,sprinkle with seasoning.
  • 3 top with green pepper,ham,salami,pepperoni.and cheeses,replace bread top.
  • 4 place on baking sheet.bake 425 degrees for 12-15 minutes or until cheese is melted.
  • 5 if cooking on open grill-wrap in foil.
  • 6 if cooking on gas grill covered doesnt need foil.

Hi-hi’s Chocolate Chip Cookie Sandwiches

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 12
  • 2 1/2 cups packed light brown sugar
  • 1 cup unsalted butter, at room temperature
  • 2 large eggs
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pinch ground cinnamon
  • 2 cups chocolate chips
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract

Recipe

  • 1 in a mixing bowl, beat the brown sugar and butter together at medium speed until fluffy. add the eggs and beat until combined. in a bowl, stir together the flour, baking soda, salt and cinnamon, then add to the butter mixture and combine. stir in the chips by hand.
  • 2 drop the dough onto the prepared baking sheets by rounded 2-inch balls, leaving 2 inches between them. bake for 10 minutes or until golden brown. transfer to a wire rack to cool completely.
  • 3 to make the filling: combine the butter and shortening in a mixing bowl and beat with an electric mixer on low speed until smooth. gradually add the confectioners’ sugar until combined then beat in the vanilla. turn the mixer to high and beat until fluffy.
  • 4 when the cookies are completely cook, spread the smooth sides of half the cookies with a heaping dollop of filling. top each with a second cookie for the cookie sandwich. makes a dozen cookies.

Shaved Beef Sandwiches

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 tablespoon oil
  • 1 lb shaved cooked beef
  • 1 medium vidalia onion, sliced thinly
  • 1 tablespoon roasted garlic, jarred
  • 1 teaspoon hickory smoke salt
  • 6 ounces beef gravy, jarred
  • 4 ciabatta rolls or 8 slices texas toast thick bread, toasted
  • 1 tomato, sliced

Recipe

  • 1 heat oil in skillet on medium heat. slice onion, add to heated skillet. add garlic when onions become soft. stir fry about 1 minute. add shaved beef and brown stirring onions and garlic through meat, about 10 minutes.
  • 2 when meat is browned, add gravy, cover and reduce heat to low. simmer for about 10 minutes. if you have too much liquid, uncover to reduce liquid.
  • 3 serve on buns with horseradish mayonnaise.

Portabella And Grana Panini

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

  • Servings: 4
  • 4 ciabatta rolls
  • 1/2 cup sun-dried tomato pesto (sun-dried tomato pesto)
  • 2 medium portabella mushrooms
  • extra virgin olive oil
  • salt
  • fresh ground black pepper
  • 4 ounces grana padano, grated using the large holes of a box grater

Recipe

  • 1 preheat a panini grill; slice off the domed tops of the ciabatta rolls.
  • 2 the rolls should now be about 1 inch thick; split the rolls horizontally.
  • 3 spread the sun-dried tomato pesto thinly but completely over the bottom halves of the ciabatta rolls.
  • 4 remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
  • 5 cut each mushroom cap into slices about 1/8 inch thick.
  • 6 lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (don’t overlap).
  • 7 drizzle with olive oil and season with salt and pepper.
  • 8 top each sandwich with a thin layer of grana padano; cover each with the top halves of the rolls.
  • 9 grill for 3 minutes until the bread is golden and the cheese has set.

Karrie's Beef

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

  • Servings: 6
  • 2 -3 lbs beef roast (frozen)
  • 1 1/2 ounces beef stew seasoning (1 envelope)

Recipe

  • 1 you need to start with a frozen roast. the ice crystals that form during freezing are key to both the moisture that is created to cook the roast and also help puncture the membranes of the meat making it tender.
  • 2 take frozen roast out of freezer and put into crock pot.
  • 3 sprinkle package of beef stew seasoning all over roast (like a rub).
  • 4 cook on low in crock pot for 20 - 24 hours. do not cheat on this, the slow and low time is what makes this so much better than other roasts.
  • 5 after about 1 hour the roast will start to defrost in crock pot and water will come out of frozen roast. use this to baste the top of the roast to spread the seasonings.
  • 6 flip roast every few hours to ensure each side is under the fluid and no sides end up too crusty and seasonings are distributed.
  • 7 when done, the beef will look almost shredded.
  • 8 note: this is great served as is for a main course along potatoes and veggies, but also makes wonderful sandwiches, can be used as meat for enchiladas or tacos etc.

Hot Onion Open Faced Sandwich

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 1
  • 3 medium onions
  • 2 pieces bread
  • 3 tablespoons peanut butter
  • 2 tablespoons vegetable oil or 2 tablespoons olive oil

Recipe

  • 1 sauté the onions in a skillet,with the oil, until soft and transparent.
  • 2 toast the bread and slather on the peanut butter.
  • 3 put both pieces of toast on a plate and dump the sautéed onions on top.
  • 4 eat with a knife and fork for a surprisingly delicious taste!

Chicken Avocado Bacon Wrap

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 2 cups cooked chicken, diced
  • 1 medium hass avocado, pitted, peeled and diced
  • 1 small roma tomato, diced
  • 6 slices bacon, cooked and chopped
  • 2 tablespoons green onions, sliced
  • 1/2 cup monterey jack cheese, shredded
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons fresh cilantro, chopped
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 6 (10 inch) flour tortillas
  • 2 cups lettuce, shredded

Recipe

  • 1 combine all ingredients except tortillas and lettuce; chill for 1/2 hour.
  • 2 spread 1/6 of mixture in each tortilla; top with 1/3 c lettuce and fold over to form a wrap.

Easy Pepperoni Grill Cheese Sandwiches

Total Time: 11 mins Preparation Time: 3 mins Cook Time: 8 mins

Ingredients

  • Servings: 1
  • 2 slices multi-grain bread
  • 1 slice american cheese
  • 1 slice colby cheese
  • 8 slices pepperoni
  • butter
  • dijon mustard

Recipe

  • 1 butter one side of multi grain bread.
  • 2 place 1 slice american cheese,8 slices of pepperoni,and 1 slice american cheese on top of buttered bread.
  • 3 place bread, buttered side down on stove top grill or skillet.
  • 4 cover open faced sandwich with a skillet lid (this melts the cheese while the underside bread browns).
  • 5 when bottom side of bread is browned nicely, top open faced sandwich with the other piece of bread that has been lightly spread with dijon. (if adding kraut, do so at this point).
  • 6 butter upper side of bread and turn to brown other side.
  • 7 at this point the cheese should be almost melted, so very little time is needed except to make the other side nice and brown.

Italian Cheese Bites

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup freshly grated parmesan cheese
  • 16 slices italian bread
  • 16 slices provolone cheese
  • marinara sauce

Recipe

  • 1 in a bowl, mix together the butter and parmesan cheese; spread on 1 side of each bread slice.
  • 2 place 8 bread slices, buttered sides down on wax paper.
  • 3 layer each of 8 bread slices on wax paper with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.
  • 4 cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown and cheese melts.
  • 5 cut each sandwich into fourths, and serve with marinara sauce for dipping.

Meatloaf Barbecued, Weber's Way To Grill Meatloaf!

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 1/4 lbs ground beef
  • 1 1/4 lbs ground lamb
  • 2 cups breadcrumbs
  • 1 cup onion, chopped fine
  • 1 large egg
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup barbecue sauce
  • 1/4 cup ketchup

Recipe

  • 1 in a large bowl using your hands, add ground beef,lamb,bread crumbs,onion,egg,worcestershire sauce,garlic,tarragon,salt and pepper.mix very well.divide into two loafs about 4x7 on to a baking sheet.prepare the grill for indirect heat medium to medium low, about 300.
  • 2 in a small bowl mix the ketchup and barbecue sauce.top each meat loaf with 3 tablespoons all over the meatloaf.reserve the remaining sauce for later.
  • 3 making sure your grill is clean,slide the meatloaf gently onto the grate where there is indirect heat so there are no flare up's. cook until the interior meat temperature is160,this will take around 50-60 minutes.let them cool on the grill about 10-15 minutes.then add the remaining sauce equally on each loaf.remove and cut into 1/2 inch slices.
  • 4 to make meat loaf sandwiches, cut into 1/2 inch slices slather with sauce on both sides with reserved barbecued sauce over medium low heat for 4-6 minutes, turning once.temp should be between 250-300.serve on sourdough bread with provolone cheese and more sauce if desired.

Sharp Sweet Ham & Cheese

Total Time: 8 mins Preparation Time: 4 mins Cook Time: 4 mins

Ingredients

  • 2 slices sourdough bread
  • 4 teaspoons prepared mango chutney
  • 2 slices horseradish cheddar cheese
  • 2 ham slices
  • 6 -8 baby spinach leaves, washed and patted dry
  • 4 slices sweet red apples (thin slices)
  • 1 teaspoon butter, melted

Recipe

  • 1 spread bread with mango-chutney.
  • 2 between bread, layer cheese, ham, spinach and apple.
  • 3 heat nonstick skillet over medium-high heat.
  • 4 brush top and bottom of sandwich lightly with butter; cook about 4 minutes per side.
  • 5 (if horseradish chesddar is unavailable, substitute with regular cheddar and use horseradish mustard. omit mango-chutney).

Paula Deen's Best Ham Salad Sandwich

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 2
  • 2 cups leftover ham, chopped in a food processor
  • 1 cup finely diced celery
  • 1/4 cup finely minced sweet onion
  • 1 teaspoon dijon mustard
  • 2 hard-boiled eggs, diced
  • 1/4 cup hot pickle relish, drained
  • 1/2 cup good quality mayonnaise

Recipe

  • 1 mix all the ingredients until well blended.
  • 2 spread on bread.
  • 3 paula says that the trick is to use the best ham you can find, preferably an authentic smithfield ham.

Portabella Aram Wrap

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • Servings: 1
  • 1 large tortilla, wrap of choice
  • 3/4 cup gorgonzola
  • 12 washed & dried spinach leaves
  • 6 slices sauteed eggplants
  • 6 ounces portabella mushrooms, sliced
  • 1/4 red pepper (cut into strips & sauteed)
  • 1 tablespoon olive oil

Recipe

  • 1 put the gorgonzola on the wrap & warm it until the cheese can easily be spread over the entire wrap.
  • 2 place the spinach leaves flat on the cheese, covering the whole wrap.
  • 3 do the same with the eggplant slices.
  • 4 add the portabella & red pepper and then roll very tightly.

Roast Turkey, Avocado, And Bacon Sandwich

Total Time: 1 hr 47 mins Preparation Time: 30 mins Cook Time: 1 hr 17 mins

Ingredients

  • Servings: 3
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 1/2 cup unsalted butter, room temperature
  • 1 (4 lb) turkey breast
  • sea salt
  • fresh ground black pepper
  • 6 slices country bread
  • 1/2 lb fontina cheese, sliced thinly
  • 1 avocado, large and ripe
  • 2 teaspoons lemon juice
  • 1 teaspoon extra virgin olive oil
  • 6 slices bacon, cooked until crispy (maple)
  • watercress
  • butter, for sauteeing

Recipe

  • 1 preheat oven to 400°.
  • 2 to make the roast turkey: toss the herbs and butter into the bowl of a food processor; pulse until green and smooth.
  • 3 rub the turkey breast with half the herbed butter, salt, and pepper.
  • 4 place the turkey on a rack in a roasting pan; place in the oven.
  • 5 let turkey cook 1 hour, basting every 20 minutes with the butter and pan juices; the turkey is done when it reaches an internal temperature of 165°; let rest 15 minutes on the cutting board.
  • 6 to make the sandwich: spread a thin layer of the remaining butter on 1 piece of bread; place 1 slice of the cheese and several slices of the turkey breast on the unbuttered side of the bread.
  • 7 peel and slice the avocado; toss with the lemon juice, olive oil, salt, and pepper.
  • 8 add avocado slices, crispy bacon slices, watercress, and another slice of fontina cheese on top; sprinkle again with salt and pepper.
  • 9 slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
  • 10 heat a cast-iron or other heavy skillet over med-low heat.
  • 11 add 1 tablespoons butter and let it melt, swirling the pan around to coat.
  • 12 put the sandwich in the pan and weigh it down with a heavy pot (or wrap an ordinary brick in foil and set it on top to compress the sandwich).
  • 13 toast for 1 minute, turn the sandwich over before the bread begins to burn.
  • 14 repeat with remaining sandwiches; cut sandwiches in half and serve.

Greek Pita

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1 red onion, diced
  • 1 head romaine lettuce, chopped as for salad
  • feta cheese
  • olive, sliced
  • pita bread
  • italian dressing

Recipe

  • 1 mix cucumber , tomato, and onion togetherin a bowl.
  • 2 then make a sandwich.
  • 3 start with the pita add lettuce, vegetable mixture, olives, feta, and top off with italian dressing.

Everybody Loves Tomato Soup

Total Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 1
  • 1 (10 1/2 ounce) can condensed tomato soup (campbell's is the best)
  • 5 ounces 2% low-fat milk (do not use skim milk)
  • 1 slice sandwich cheese slice
  • 1 teaspoon butter
  • salt & pepper, to taste

Recipe

  • 1 pour the tomato soup into a small sauce pan. fill the empty can halfway up with milk then add to the soup.
  • 2 pull the cheese apart into small pieces then add along with the butter. heat over medium-low heat until the cheese is melted then salt & pepper to taste.
  • 3 serve hot with grilled cheese sandwiches.

Our Favorite Tuna Fish Salad Sandwiches

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 (4 1/2 ounce) packet herb and garlic flavored light chunk tuna
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh chives

Recipe

  • 1 in a large bowl combine all ingredients. this is best if you let it rest a while in the refridgerator to give the flavors time to blend.
  • 2 we enjoy this on whole wheat bread with fresh lettuce and tomato.

Cheese Steak Sandwiches

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • olive oil
  • 1/2 teaspoon salt
  • 2 green peppers, cut into 1/2 inch strips
  • 2 medium onions, cut into 1/2 inch thick slices
  • 1 lb beef top round steak, thinly sliced across the grain
  • 1/2 teaspoon ground black pepper
  • 1 cup monterey jack cheese, shredded
  • 4 hoagie rolls, warmed

Recipe

  • 1 in nonstick, 12-inch skillet, heat 1 tbsp oil over med-high heat. add peppers and onions, cook, stirring occasionally until lightly charred and tender, about 20 minutes. transfer to plate; set aside.
  • 2 in bowl, toss beef with salt and pepper.
  • 3 heat 1 tsp oil in same skillet over med-high heat until hot but not smoking. place about half of beef in skillet (slices in single layer). cook until charred, about 1 minute, turning once. transfer beef to plate. repeat with remaining beef, adding additional olive oil.
  • 4 return beef with juices to skillet; remove skillet from heat. sprinkle beef with cheese; cover skillet and let stand until cheese has melted, 1 minute.
  • 5 to serve, pile beef and onion mixture on bottom halves of rolls.

Mini Coronation Chicken Pitas

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 4 tablespoons light mayonnaise
  • 1 tablespoon curry paste, mild
  • 1 mango, peeled, stoned, and chopped
  • 2 cooked chicken breasts, shredded
  • 4 mini pita pockets

Recipe

  • 1 mix together the mayonnaise, curry paste and mango.
  • 2 stir in chicken.
  • 3 lightly toast the pita breads and make a cut with a knife to open them up.
  • 4 spoon in the chicken mixture. serve.

Portabella Focaccia Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 2 large bell peppers, sliced 1/8-inch (green, red, yellow and or or orange)
  • 1 medium onion, sliced
  • 2 cups portabella mushrooms, sliced
  • 1 lb loaf focaccia bread, sliced in half lengthwise
  • 1/4 cup dijon-style mustard
  • 1 1/2 cups mozzarella-cheddar blend cheese, shredded (chedarella)

Recipe

  • 1 heat oil in 10-inch skillet; add peppers and onion. cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). add mushrooms. continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
  • 2 spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. cover with top half of focaccia; cut into 8 wedges.

Kansas Girl's French Dip Sandwiches

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

  • Servings: 6
  • 3 1/2-4 lbs roast
  • 1/2 cup soy sauce
  • 1 beef bouillon cube, i use better than bouillon beef base, just follow directions on jar
  • 1 bay leaf
  • 3 -4 peppercorns
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 6 hoagie rolls or 6 crusty french bread

Recipe

  • 1 place, the trimmed of fat, roast in the crock pot.
  • 2 in a separate bowl, combine: soy sauce, bouillon cube or the better than broth, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
  • 3 pour this broth you just mixed up over the roast.
  • 4 add water to the crock pot until it is almost covered.
  • 5 cook covered on low heat for at least 7 to 8 hours or until the roast is very tender.
  • 6 remove the roast, reserving the broth.
  • 7 remove the bay leaf from the broth and toss.
  • 8 you can either shred the roast or just slice it thinly. if slicing, slice against the grain for tenderness.
  • 9 layer the roast in the rolls, as much roast or as little as you want. sometimes i tear some of the center of the roll out so it's not too thick.
  • 10 serve the reserved broth for dipping your sandwich inches.
  • 11 just a note: you might have to tweak some of these seasonings to your taste. we didn't like the rosemary at first, so i went lighter on it, now we love it. this recipe is super easy and delish!

Meatloaf Croque Monsieur

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 tablespoons dijon mustard
  • 2 tablespoons chili sauce or 2 tablespoons sambal oelek chili paste
  • 3 tablespoons butter, softened, to spread
  • 8 slices whole wheat bread
  • 8 slices meatloaf, cold and thinly sliced
  • 2 tomatoes, thinly sliced
  • 8 slices gruyere cheese, thinly sliced

Recipe

  • 1 mix together the mustard and chile sauce (or sambal if you're using that).
  • 2 preheat the oven to a high broil.
  • 3 butter 1 slice of each slice of bread.
  • 4 build each half of the sandwich by placing the buttered side down, topped with meatloaf, mustard spread, tomato slices then the cheese. repeat for all slices of bread.
  • 5 heat an oven proof nonstick skillet on medium heat. lay the buttered side down and heat until lightly brown or about 2 minutes.
  • 6 place the pan in the oven under the broiler to melt and brown the cheese, about 2-3 minutes.
  • 7 remove from the oven and place slices together to make 4 sandwiches.
  • 8 slice diagonally and eat immediately.

Portabella French Dips

Total Time: 45 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 2 cups vegetable stock
  • 1 -2 teaspoon braggs liquid aminos or 1 -2 teaspoon liquid amino acid or 1 -2 teaspoon soy sauce
  • 1 dried shiitake mushroom, crushed (optional)
  • 4 large portabella mushrooms
  • 2 tablespoons vegetable oil
  • 1 large bell pepper
  • 1/2 large yellow onion
  • 24 inches baguette
  • 2 tablespoons butter (optional) or 2 tablespoons vegan margarine (optional)

Recipe

  • 1 you want a nice dark vegetable stock. slice the bell pepper into 8 rings. slice the onion thickly and separate into half rings. the baquette should be 24 inches long, half it lenghtwise and cut into 4 buns.
  • 2 combine stock, braggs, and shiitake in pan. trim the portobello stems ends and then remove stems, rinse, and chop coarsely. add to braggs mix. bring to a boil then simmer for 15 to 20 minutes after you reduce the heat.
  • 3 brush any dirt from portobello caps then slice each cap in half (as you would split a layer cake), forming 8 mushroom cutlets. note this is not going to be easy so be careful.
  • 4 in a large heavy non stick sillet, sauté mushroom cutlets in oil over medium heat until slightly softened, about 2 minutes per side. so 2 at a time so you don't crowd them. then set aside.
  • 5 after you are done keep the heat on and add pepper and onion slices to skillet. sauté until slightly softened, stirring constantly, for about 3 minutes.
  • 6 strain hot stock using a fine mesh into skillet. toss what remains in strainer and add mushrooms cutlets to skillet, cover, and reduce heat to low. simmer for about 5 minutes, until vegetables are tender and broth is rich and dark. you want 1 1/2 cups broth. add water if needed. i add a bit of stock to that water but your choice.
  • 7 spread rolls with butter if using and toast them lightly under broiler. i also simply grill the sandwich side like the do in restaurants. to do that simply heat a cast iron skillet or grill and place the rolls face down on it. check. when it toasts remove.
  • 8 using a slotted spoon, remove vegetables from broth and arrange on bottom halves of rolls. replace tops and cut sandwiches in half.
  • 9 serve each sandwich with a small bowl of the broth for dipping.