Swiss Turkey Hawaiin Rolls

Savory fingerfood. Melt in your mouth ham and swiss sandwiches. Perfect for pot lucks or parties. Definite crowd pleaser. Very simple and inexpensive.

30 minutes

Ingredients

∙ Serves 12

Meat

• 24 slices Deli turkey

Produce

• 1 tbsp Onion powder

Condiments

• 1 1/2 tbsp Dijon mustard
• 1/3 cup Mayonnaise
• 1/2 tsp Worcestershire sauce

Baking & Spices

• 1 tbsp Poppy seeds

Bread & Baked Goods

• 2 packages King's hawaiian original hawaiian sweet dinner rolls

Dairy

• 1/2 cup Butter
• 6 Slices Swiss cheese

Meatloaf and Cheesy Potatoes

2.5 lbs Ground Turkey

1 cup pepperidge farm herb seasoned stuffing mix

1/4 cup parm

2 eggs beaten

1/2 cup ketchup

2 TBS Worcestershire sauce

1/2 tsp ground pepper

1 tsp garlic powder

1/2 tsp onion powder

Mix and pat into load on greased 9x13 pan

mix 1/4 cup packed brown sugar and ketchup 

coat meatloaf with 1/2 mixture bake 1/2 way and add rest.

Bake 1 hour uncovered at 350 then 30 minutes longer

Cheesey potatoes

Ingredients:

• 2 pounds frozen hash browns
• 1 cup diced onions
• 1 stick butter
• 1 can cream of chicken soup (Pacific makes a great organic version in a box)
• 1 pound sour cream (2 cups)
• 8 ounces cheddar cheese, grated
• 1 cup crushed potato chips or corn flakes (I went with potato chips!)
• Salt and pepper, to taste (no need for much extra salt!)

Directions:

1. Preheat the oven to 375 degrees.
2. Cook the onion in butter until the onion is "limp," or translucent.
3. Mix all the ingredients together and place in a 9 x 13" baking dish (when I made the half recipe, I just prepared the whole thing in my 12-inch cast-iron pan--cooked the onions, mixed all the stuff in, and threw it in the oven).
4. Sprinkle crushed corn flakes or potato chips on top.
5. Bake in the oven for an hour.

Blue Cheese Burgers and potatoes

• 2 pounds ground chuck
• 1 pound ground sirloin
• 3 tablespoons steak sauce
• 6 extra-large egg yolks
• 1½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) cold unsalted butter
• 8 to 10 hamburger buns
• 8 ounces blue cheese, such as Danish Blue
• Arugula, for serving
• Sliced tomatoes, for serving

In a large bowl, carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash the mixture.  Lightly form hamburger patties and press lightly into shape.  Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter.

Prepare a charcoal or a stovetop grill and cook the hamburgers for 4 minutes on one side, turn, and cook 3 minutes on the other side for medium-rare.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes.  Meanwhile, grill the buns, cut side down, for 1 minute, until toasted.  Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato serve hot.

Mustard Chicken and acorn squash

4-6 chicken breasts

Ingredients

• 2 chicken breasts and 2 whole leg/thighs, bone in, skin on
• ½ cup Dijon mustard
• ½ cup buttermilk
• 4 peeled garlic cloves
• a small handful fresh thyme leaves
• zest of one lemon
• 1 1/2 tsp salt (more or less to taste)
• 1 tsp freshly cracked black pepper
• 2 cups fresh breadcrumbs *
• 1/4 cup olive oil

Instructions

1. Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight.
2. Set oven to 400F
3. Set up a food processor fitted with the metal blade. With the machine going, drop in the garlic cloves to mince them. Turn off the machine and add the crumbs, thyme, lemon zest, salt and pepper to the bowl. Drizzle in the olive oil and pulse the machine to combine everything.
4. Put the crumbs into a pie plate, or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down --- crumb side up --- on a foil or parchment lined baking sheet. Press any remaining crumbs onto the bare spots on the chicken. Don't waste any!
5. Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through. I ran mine under the broiler at the very end to get a little more color.

Spinach pies

Phyllo dough

Pulled Chicken sandwiches and crockpot Mac

6-8 chicken breasts

Cheeseburger Soup...but for my husbands sake renamed cheesy potato turkey soup

1 lb of ground turkey
3/4 cup chopped onion
3/4 cup carrots sliced thin
3/4 cup celery
1 tsp dried basil
1 tsp dried parsley
4 tbs butter divided
3 cups chicken broth
4 potatoes peeled and chopped
1/4 cup flour
2 cups shredded cheddar
1.5 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

INSTRUCTIONS

1. Brown the ground turkey in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and turkey and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Cranberry upside down cake

Tart and moist

Swiss cheese chicken

This recipe is very easy and great for a chilly winters night.

Good Morning Pumpkin Pancakes

2 cups bisquick

1 1/2 cups(12 ounce can)  evaporated milk

1/2 cup Libby's solid pack pumpkin

2 eggs

2 tablespoons firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon vanilla

Combine all ingredients in a medium bowl. Beat until smooth. ( I just use my whisk)   Pour 1/4 to 1/2 cup depending on size onto heated and lightly greased griddle.( I use stick margarine to lightly grease) When edges begin to dry and pancake begins to have little bubbles, flip. Sometimes I sprinkle them with any chopped pecans or walnuts before I flip them. Serve with warm syrup.

Buttered pecan syrup recipe

2 tablespoons unsalted butter ( reg. margarine would be ok, just omit salt)

1 cup chopped pecans

1 cup pure maple syrup

1/4 teaspoon salt

Melt butter over medium heat. Add pecans. Cook till fragrant about 3 minutes. Add syrup and salt (if using unsalted butter only)

Cook stirring constantly for 2-3 minutes until thickened

Easy Spinach Artichoke Dip

This really fast, easy and slightly lower fat version of spinach artichoke has become a staple in my household. With only 6 ingredients, and addictive taste, you're sure to be making this on any old weeknight just for yourself.

Preheat oven to 350 degrees

Ingredients

- I can artichoke hearts (chopped finely)
- 1 8 oz. package of frozen spinach thawed and drained through sieve.
- 3/4 cups light mayo
- 3/4 cups parmesan
- 3/4 cups mozzarella
- 1/2 tsp garlic powder

Mix all ingredients in a mixing bowl
And spread evenly into a 9 inch pie plate. Top with addition mozzarella cheese and bake for 20 minutes. So fast and easy!

Moms famous chili

Today I woke up to freezing hardwood floors, whistling wind and dappled sunshine, in other words an ideal fall day. I am currently 20 1/2 weeks pregnant and craving red meat, this is after all around the time my iron depletion in my system occurs. This chili makes me so happy and it's so yummy! With only 8 ingredients, it's very quick and simple to whip up. I use my crockpot to keep it hot all afternoon and evening long.

For just my husband and I, I cut my mom's recipe in half...double this is you want more.

- 1 LB very lean ground sirloin
- 1 28 oz can stewed tomatoes (lightly blended or food processed)
- 1 small can seasoned tomato paste
- 1 can dark red kidney beans
- 1 medium sweet onion
- 1 medium green pepper
- 1 Packet of chili seasoning

Brown meat in a skillet, drain and add chili seasoning. In the crockpot, combine all the above ingredients and then add a can of your preferred beer. Set to low and let heat for about 2 hours before starting to enjoy. In my family we top with with cheddar and sour cream and eat with potato chips! MMMM! 

Swedish meatballs and lingonberries

This is my first real meal post morning sickness. There has been a huge gap in recipes postings, and that is the reason why. I couldn't look at food, think about food, talk about food or eat food since late June. It was a hard time, only towards the end of the first trimester did I throw up, but only twice. I preferred the vomit to the dry heaving days where I couldn't. But tonight I was so happy and it was the first home cooked meal that I truly craved and devoured. Recipe is pretty easy because after all I have to start slow, still weary of meats, raw meats will be later this week if I'm brave.
Turkey meatballs (I used trader joes) baked them in the oven. Wide egg noodles. Gravy can be made several ways, using beef broth, flour, garlic powder, onion powder, dill, salt, pepper, boil and thicken with flour and then turn down heat. Add heavy cream last to your preferred taste. Lingonberry jam can be found at Ike's or whole foods. Ikeas is 2.99 and whole foods option is 6.99, so I suggest you stock up when out at an Ikea. I served green beans with it for a veggie. The berries make it. One of my favorite easy meals!

Hasselback Potatoes

Zucchini pancakes

Since Zucchini has been in season, I have been wanting to make something creative with them. When I came across this recipe in one of my cookbooks, it looked so simple and tasty I had to try it. Most of the ingredients will already be in your fridge or pantry. These came out great crisp and brown on the outside and moist and flavorful on the inside, even my dog was begging for them.

 

Fettuccine Alfredo

This recipe is a keeper, and it's foolproof. I've never made this dish before, but knew I could make a better version than the stuff I've tried at restaurants with a little research. I searched a variety of recipes, read reviews and watched videos. What I came up with was delicious. I started off simple and gradually added ingredients to make the perfect taste.

Strawberry pie

This recipe when described sounds weird, in fact when someone described this pie to me and then had me try it, I assumed I wasn't going to like it, but I was surprised and lived it.

Berry tart

I whipped this berry tart up very last minute before some dinner guests arrived. I specifically wanted a berry dessert, but knew one of my guests had a gluten intolerance so needed to make the bread, pastry part very simple. I opted for something that didn't need to rise, a basic pastry crust, much like a short bread. The pastry cream was something I had never tried to make before, and at first it was too thin, because I hadn't let it boil long enough, but then like magic it became thick and spreadable. The berries, which are my favorite part, and the element that adds the beauty really make this dish because they add the sweet tartness that the cream and tart crust need. Below is the recipe. 

Stromboli night!

These were experimental but I was so happy with the results, I already want to make these again. But of course I'm going to try and wait at least a week. I know a recipe is good when I feel panicked that there won't be any left for me, which is what happened, I got 3 slices of the pepperoni and my husband ate the whole log that night. The next day he finished off the spinach one, I felt robbed, so next time I'll have to make more? Or put a muzzle on my husband.

The recipe below is just what I did, you can switch up the pizza dough, homemade or premade, or do one type for both. The homemade dough cooked at 350 for about 34 minutes, the canned pizza dough was done after 23 minutes.

Homemade Pizza Dough:

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour (for bread machines)
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting the pizza peel

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.


Spinach Stromboli:

3 ounces frozen spinach, cooked and drained

2/3 cup part-skim ricotta cheese

2/3 cup shredded part-skim mozzarella cheese

1 tablespoon grated parmesan cheese

1 clove Minced/crushed garlic

1/4 cup diced Onion 

1 tablespoon dried basil or 1 teaspoon chopped fresh basil

1/4 teaspoon dried oregano

1/8 teaspoon pepper

Sautee spinach, onion and garlic, remove from heat and add spinach, ricotta, seasonings and parmesan. Layer onto dough shaped into a 12x14 rectangle. Sprinkle with mozzerella (as much as desired). Roll up and place on cookie sheet, brush with egg wash and bake at 350 for about 30-35 minutes. Sprinkle with sesame seeds (optional).

Pizza Stromboli:

3/4 cup chopped pepperoni

1/2 cup shredded cheddar cheese, divided

1/4 cup shredded Parmesan cheese

1/4 cup shredded part-skim mozzarella cheese, divided

2 tablespoons finely chopped onion

1 tbs Minced Garlic 

This one is super simple..

Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, and garlic to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and cook for 20-25 minutes.

Sprinkle with remaining cheese. Bake at 350°

Moist Lemon Cake

Lemon cake has always been a favorite of mine and my husbands. Whenever we had to pick a store bought bunt cake, the moist lemon cake always won. So now I am happy to announce, I will never have to buy a store bought lemon cake again, because I have found a winning recipe. This lemon cake has lots of lemon zest and gets it's moist creamy texture with a little help from some buttermilk. This cake can be made in many different forms, including cupcakes, sheet cake, bunt or whatever your heart desires. Read on for the recipe.

Cake Batter Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Lemon Syrup:

• 1/2 cup granulated sugar
• 1/2 cup lemon juice

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.