Bacon & Egg Salad Sandwiches

"This is such a versatile sandwich spread.  It is yummy served on any type of bread-bagels, croissants and of course my favorite, classic white bread.  If you need to use up all of those leftover eggs that the Easter bunny delivered, this is a DELICIOUS way to do it!" 

6 eggs
1/4 cup chopped pickles or pickle relish
1/4 cup crumbled bacon
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon chopped chives
1/4 teaspoon pepper
classic white bread, bagels, croissants or your favorite bread

Carefully place eggs in a saucepan and cover with cold water.  Bring to a full boil; cover with lid and remove from the heat.  Let sit for 15-17 minutes.  Drain.  Run cold water over eggs until cool.  Peel eggs and place in a large bowl.  Using a fork, break eggs up.  Add chopped pickles, bacon, mayonnaise, mustard, chives and pepper.  Stir to combine.  Serve on bread of your choice.  ENJOY!

Bacon Ranch Wraps

"These wraps are so easy to put together for an easy lunch or dinner.  They are perfect for those on-the-go days when you need a quick solution to mealtime!" 

For each wrap you will need:

3 slices of ham

3 slices of turkey

2 slices of Colby-jack cheese

1 Tablespoon chopped bacon

1-2 Tablespoons Ranch dressing

1 flour tortilla

On flour tortilla, layer ham, turkey and cheese.  Drizzle on Ranch dressing and sprinkle with bacon pieces.  Roll up wrap and secure with toothpicks, if desired.  ENJOY!   

Smothered Shredded Beef & Green Chile Chimichangas

"I turned my recipe for Slow Cooker Pepperoncini Beef into these scrumptious Chimichangas.  They are delicious pockets of spicy beef and peppers all wrapped up in a crunchy, golden brown tortilla and smothered with a creamy green chile sauce.  These Chimis are perfect for a weeknight dinner and would be a crowd-pleaser at your next Super bowl party." 

 

 

To prepare Slow-cooker Pepperoncini Beef:
1 (3 lb) chuck or rump roast

1 envelope of dry beefy mushroom or onion soup mix (from 2-envelope package)

1 (16 ounce) jar of sliced pepperoncini peppers, undrained

1 (14.5 ounce) can of beef broth

 

Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.   Sprinkle dry soup mix onto roast.  Pour jar of undrained peppers and can of beef broth over roast.  Cook on low setting for 8-10 hours.  Shred meat.  Reserve meat, along with peppers, for chimichanga filling.

To make Chimichangas:
8 Extra-large flour tortillas (from 10-count package)*
2 cans (7 ounces each) whole green chilies (each can will contain 4 whole chilies)
2 cups shredded cheddar cheese + additional cheese for topping
1 (3.8 ounce) can of sliced black olives, drained (for topping)
canola oil, for frying

In the center of each tortilla, place one green chile that has been split open and layed flat.  Spoon about 1/2 cup of reserved shredded beef and peppers on top of green chile.  Top with 1/4 cup shredded cheese.  Fold all 4 sides in to form a square and use a toothpick to hold tortilla closed.  Repeat to make 8 chimichangas. 

In a large skillet, pour canola oil to about 1/4 inch depth.  Heat oil on medium-high heat.  When oil is hot, cook chimichangas on all sides until golden brown and crispy.  Remove from pan and drain on paper towels.  REMOVE TOOTHPICKS.  Serve each chimichanga topped with 3 Tablespoons of Creamy Green Chile Sauce (recipe follows), additional shredded cheese and sliced black olives.

Creamy Green Chile Sauce:
1 (10 ounce) can green enchilada sauce
1/2 cup sour cream

Combine enchilada sauce and sour cream and stir until smooth.  Serve 3 Tablespoons of sauce over each chimichanga.      

*TIP:  To make it easier to fold tortillas, I heated the stack of 8 tortillas in the microwave for about 30 seconds. 

The following is a step-by-step diagram to help you:   

 

Onion Mustard Pork Loin

"The onion and mustard flavor combination of this pork loin recipe is delicious!  The pork came out so tender and we loved the yummy sauce drizzled over the top of the meat.  This entrée is perfect for any night of the week and would even be a yummy alternative to turkey this holiday season!" 

 

4 pound boneless pork loin roast
2-3 Tablespoons spicy brown mustard
salt, pepper, onion powder, garlic powder and McCormick GrillMates Brown Sugar Bourbon seasoning
1-(10 3/4 ounce) can condensed French onion soup

Preheat oven to 325 degrees.  In a 9x13 pan that has been sprayed with non-stick cooking spray, place roast.  Slather all sides of roast with mustard.  Sprinkle roast with desired amounts of seasonings.  Pour can of soup around roast.  Cover with foil.  Bake at 325 degrees for 2 hours.  Remove foil and bake an additional 30 minutes.*  Remove from the oven and allow roast to rest for about 20 minutes to allow juices to redistribute.  Slice roast and serve with cooking juices.  ENJOY!

*Cook pork until internal temperature reaches 170 degrees.

Cheesy Ham & Potato Casserole

"I love casseroles, especially when there's a chill in the air.  This dish is so easy to put together and will warm you up from the inside out!"  

3 cups peeled and sliced red potatoes
2 cups cooked and chopped ham

Cheese Sauce
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1-1/4 cups milk
3/4 cup cheese (I used a combination of 2 slices of American cheese and 1/2 cup shredded cheddar cheese.)

In a saucepan, melt butter.  Whisk in flour, salt, pepper and ground mustard.  Cook for 2 minutes.  Whisk in milk and continue to cook until thickened, stirring constantly.  Add cheese and stir until cheese is melted.

To Assemble Casserole:
Preheat oven to 350 degrees.  Grease an 8-inch casserole dish.  Layer ingredients in the following order:  1/2 of potato slices, 1/2 of cheese sauce, all of the chopped ham, remaining potato slices and remaining cheese sauce.  Cover casserole dish with foil and bake at 350 degrees for 35 minutes.  Remove foil and bake for an additional 30 minutes.  ENJOY!  

Meatball Subs

"My husband loves meatball subs and he orders them often at our local sandwich shop so I decided to make them for him at home.  Oh, he loved them by the way!"

Meatballs

2 pounds hamburger

1/2 cup bread crumbs, Italian style

2 eggs, beaten

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

1 teaspoon dried parsley flakes or if desired you may use 1 Tablespoon fresh parsley, chopped finely

 

Mix all ingredients together and form into meatballs that are about 2-inches in diameter.  In a large sauté pan, brown meatballs in about 2 Tablespoons of olive or canola oil on all sides.  Stir in:

 

1-(28 ounce) can of crushed tomatoes

1-(24 ounce) jar pasta sauce

 

Let meatballs simmer in sauce for 30 minutes. 

 

To prepare sandwiches:

Crusty Hoagie or Sub Rolls

Slices of Fresh Mozzarella Cheese

 

Slice hoagie rolls lengthwise (leaving one edge un-cut so that you can spoon meatballs into hoagie like a pocket).  Spoon meatballs and sauce onto roll and layer on slices of mozzarella cheese.  Place sandwiches on a cookie sheet and bake at 350 degrees for 5-10 minutes or until cheese is melted.  ENJOY!

Foil-Wrapped Barbecued Chicken

"My hubby learned how to make this chicken by watching his Dad at the grill.  It's an easy way to barbecue chicken and ensures that the center of the chicken gets cooked completely and stays juicy and tender.  What a great trick!" 

Chicken pieces, desired amount
salt, pepper, onion and garlic powder, desired amounts
your favorite barbecue sauce

Tear off a large piece of Heavy-duty aluminum foil.  Place chicken in the center of the foil.  Sprinkle both sides of chicken with seasonings and brush with barbecue sauce.  Fold foil around chicken to make a sealed packet.  Place foil packet onto grill and cook until juices run clear and internal temperature of the chicken reaches 170 degrees.  Remove chicken from foil and place back onto the grill.  Cook chicken on both sides, basting with additional barbecue sauce, until chicken is browned and barbecue sauce is caramelized.  ENJOY!

Creamy, Cheesy, Beefy Enchiladas

"The name of these enchiladas says it all.  They are CREAMY, CHEESY, BEEFY and delicious any night of the week."

 

Meat Mixture

2 pounds lean ground beef

garlic powder, salt, pepper, crushed red pepper and chili powder, to taste
1 green pepper, diced
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 cup of tomato sauce (or 1/2 of an 8 ounce can)
1 packet of taco seasoning
2 Tbsp. salsa or picante sauce

Break ground beef up in a non-stick saute pan with a spatula or wooden spoon.  Sprinkle with seasonings.  Add green pepper, onion and garlic.  Saute until ground beef is browned and green pepper, onions and garlic are tender.  Add tomato sauce, taco seasoning and salsa.  Simmer on medium heat for about 30 minutes.  While simmering, prepare Creamy Enchilada Sauce (recipe follows).

Creamy Enchilada Sauce
10 ounce can of red enchilada sauce
10 ounce can of green enchilada sauce
1/2 cup sour cream

Whisk together enchilada sauces and sour cream.  Set aside.

To prepare enchiladas:
10 count package of corn tortillas
8 ounce package shredded cheddar cheese, divided
3 green onions, sliced

Preheat oven to 350 degrees.  Spray a 9x13 casserole dish with non-stick cooking spray.  Spoon about 1 cup of Creamy Enchilada Sauce on the bottom of casserole dish.  Open package of corn tortillas and place on a dampened paper towel in the microwave and heat for 45 seconds to soften tortillas to make them easier to roll.  Spoon desired amount of meat mixture down the center of each tortilla, sprinkle with cheese and fold tortilla around meat and cheese.  Place enchilada fold-side down on top of sauce in casserole dish.  Repeat with remaining tortillas.  Sprinkle any remaining meat mixture over the top of the enchiladas.  Pour remaining Creamy Enchilada Sauce over the top and sprinkle with remaining shredded cheese and sliced green onions.  Bake at 350 degrees for 30 minutes or until bubbly.  ENJOY!

 



Slow Cooker Cubed Steaks with Onion Gravy

"I love these cubed steaks.  They are so tender and the onion gravy is so, so delicious.  One of the best parts of this recipe is that the slow cooker does all of the work for you!"

"I love to serve these cubed steaks over sliced bread, with a side of mashed potatoes and slathered in the onion gravy."

4 beef cubed steaks

1/2 of a large onion, diced

1-(10-3/4 ounce) can cream of mushroom soup

1 envelope dry onion soup mix (from 2 envelope package)

1/2 cup beef stock or broth

 

Spray slow cooker with non-stick cooking spray.  Place cubed steaks in slow cooker.  Sprinkle diced onion over steaks.  Stir together soup, dry soup mix and beef stock or broth and pour over onions and steak.  Cook on low for 6 hours.  Serve with mashed potatoes, if desired.  ENJOY!

 

Dijon Parmesan Pork Chops

"The Dijon mustard adds the perfect tangy zip to the parmesan breading on these DELICIOUS pork chops!  They are an easy and quick dinner idea for any night of the week."

4-5 boneless pork chops, about 3/4 inch thick
3 Tablespoons canola oil
1 cup Italian-Style bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2 Tablespoons Dijon mustard

Preheat oven to 350 degrees.  Drizzle canola oil onto a non-stick baking sheet.  In a shallow dish, combine bread crumbs, parmesan cheese, salt and pepper.  In another shallow dish, whisk together eggs and Dijon mustard until completely combined.  Double dredge each pork chop by dipping into the egg mixture, then into the bread crumbs, back into the eggs and finishing with the bread crumbs.  Place chops onto baking sheet and place into a 350 degree oven.  Bake for 20 minutes and flip chops over (being careful so that breading doesn't come off).  Bake for an additional 15-20 minutes.  ENJOY!       

Slow Cooker Taco Meat

"This taco meat is perfect for lunch, dinner or even potlucks.  It uses only 4 ingredients and can be served right from your slow-cooker.  It would be perfect for tacos, enchiladas and as a beefy topping for nachos."

2 pounds ground beef
1 onion, diced
1-(1.25 ounce) packet taco seasoning
1-(8 ounce) Frontera Texas Original Taco Skillet Sauce*
3/4 cup water

Brown ground beef with onion.  Drain beef and place in slow cooker that has been sprayed with non-stick cooking spray.  Add taco seasoning packet, skillet sauce and water and stir to combine.  Cook on low for 4-6 hours.

*NOTE:  I found the Frontera Taco Skillet Sauce on the ethnic aisle of my local grocery store.  If you are unable to find it, you could substitute a different brand or canned enchilada sauce.

Grandma's Meat & Gravy

"This is one of my favorite recipes from my Grandma.  It is easy to make and the slow-roasting makes the meat SO tender and the gravy SO delicious!"

 

2 pounds of Boneless Beef Top Round Steak, cut into bite-sized cubes

about 1 cup flour, for dredging

salt, pepper, garlic salt, to taste

2 Tablespoons canola oil

2 Tablespoons butter

1 small onion, diced

1-(32 ounce) carton of beef stock or broth

 

Cut round steak into bite-sized cubes.  Place flour, salt, pepper and garlic salt into a large dish and stir to combine.  Add beef cubes and toss to coat.  In a Dutch oven or other large oven-safe pot, heat oil and butter over medium-high heat.  Add beef to pot, making sure to shake off excess flour.  Add diced onion.  Cook beef and onion until beef is browned.  Stir in beef stock or broth.  (NOTE:  It will look like there's too much liquid, but the gravy will thicken and be the perfect consistency by the end of the cooking time.)  Cover with lid and place into a 325 degree oven and cook for 2-1/2 to 3 hours.  Serve with mashed potatoes or egg noodles.  ENJOY!

Copycat Specialty Classic Hot Buffalo Chicken (Like Domino's)

"My hubby and I love to order boneless chicken wings to eat with our pizza on the weekends or to eat while watching football.  One of our new favorites is the Specialty Classic Hot Buffalo Chicken from Domino's.  I came up with our own version and it's pretty darn delicious if I do say so myself!  This chicken appetizer would be a perfect addition to your Super Bowl menu this year!" 

6 Frozen Breaded Chicken Strips, prepared according to package directions (We use Foster Farms brand.)
1/3 cup Buffalo Wing Sauce
1/4 cup Ranch Dressing
1/3 cup Feta Cheese, crumbled
1/3 cup shredded cheddar cheese
1/3 cup shredded Mozzarella cheese
Bleu Cheese Dressing for dipping

Prepare chicken strips according to package directions.  Chop chicken into bite-size chunks.  Toss chicken chunks in buffalo wing sauce until fully coated.  Place sauce-covered chicken onto a cookie sheet that has been sprayed well with non-stick cooking spray.  Drizzle chicken with ranch dressing.  Combine feta, cheddar and mozzarella cheeses and sprinkle on top.  Bake at 425 degrees for 12-15 minutes or until cheese is melted and bubbly.  Serve with bleu cheese dressing for dipping.

  

Chicken Tetrazzini

"This is another one of my sister's delicious dinner recipes.  I love the creamy garlic mushroom sauce.  If you need a new recipe to impress your family, this is IT!"

1 (16 ounce) package of linguine noodles
2-3 boneless, skinless chicken breasts
2 Tablespoons olive or canola oil
2 Tablespoons butter
2 cloves of garlic, minced
2 cups sliced mushrooms
1 (14.5 ounce) can cream of chicken soup
2/3 cup whipping cream
1/3 cup Parmesan cheese

Cook pasta according to package directions; drain and keep warm.  Cut chicken breasts into 1/2 inch pieces.  In a large skillet, cook chicken in hot oil over medium-high heat until cooked through.  Remove from the pan and keep warm.  In same skillet, heat butter.  Cook garlic and mushrooms over medium-high heat until mushrooms are browned.  Stir in soup, cream, Parmesan cheese and cooked chicken.  Heat thoroughly.  Toss together pasta and chicken mixture and serve.

Breakfast Sausage Skillet

"I took my brother-in-law's recipe, Steve's Go-To Skillet Dinner and turned it into a yummy breakfast dish.  It is hearty and so easy!"

 

cooking oil
3 or 4 large russet potatoes, peeled and thinly sliced
1/2 of an onion, chopped
1 green pepper, diced
1 link of Hillshire Farm smoked sausage, sliced
6 eggs, beaten
2 Tablespoons milk
salt & pepper, to taste
1 cup shredded cheddar cheese

Heat a small amount of cooking oil in a large skillet.  Add potatoes, onions and peppers and cook until tender.  (The vegetables will cook faster if you cover the pan with a lid.)  Add sausage and heat through.  While sausage is heating through, combine eggs, milk, salt & pepper and scramble (heat while stirring) in a separate pan.  Add scrambled eggs to sausage mixture.  Stir to combine.  Top with shredded cheese and heat until cheese melts.  ENJOY!  

Chicken Noodle Soup

2-3 medium carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
1 Tablespoon McCormick or Weber Roasted Garlic & Herb Seasoning
Salt and pepper, desired amount
3-(32 ounce) containers of chicken stock or broth
1-(12 ounce) package of egg noodles
2 cups cooked, shredded chicken (I just use shredded deli rotisserie chicken.)
1 cup water
1-( .87 ounce) packet of chicken gravy mix
1-(14.5 ounce) can of diced tomatoes with Basil, Garlic and Oregano, undrained

In a large stockpot, heat 1 Tablespoon of canola oil.  Add carrots, onion, celery, Roasted Garlic & Herb Seasoning, salt and pepper and saute for 15 minutes to soften vegetables.  Add stock/broth and bring to a boil.  Stir in noodles and cook for 12-15 minutes or until noodles are tender.  Add chicken, water, gravy packet and tomatoes and heat through.

Crunchy Chicken Casserole

"This is another yummy recipe that my sister shared with me.  I made it recently and my husband and I LOVED it!  It is a perfect casserole to make as the weather gets cooler.  I promise that you will add this recipe to your list of favorite comfort food dinners!" 

1/4 cup butter
1/4 cup flour
1 (14.5 ounce) can chicken broth
1 (8 ounce) package of shredded cheddar cheese, plus desired amount of additional shredded cheddar cheese for sprinkling on top
4 cups cooked chicken, diced*
1 (14.5 ounce) can of sliced carrots, drained
1 (2 ounce) jar pimentos
1 package of Stove Top boxed stuffing mix, any flavor; prepared according to package directions

Preheat oven to 375 degrees.  In a large saucepan, melt butter over medium heat.  Stir in flour and cook for 1-2 minutes.  Add broth, stirring constantly until mixture thickens.  Lower heat, add 8 ounce package of cheese and stir until cheese is melted.  Remove from the heat.  Stir in chicken, carrots and pimentos.  Spread in a shallow 2-quart casserole dish that has been sprayed with non-stick cooking spray.  Sprinkle with desired amount of shredded cheddar cheese.  Spoon prepared stuffing over the top of the casserole.  Bake at 375 degrees for 30 minutes.   

*You can use rotisserie chicken or leftover chicken for this recipe.           

Mom's Oven Stew

"A hearty beef and vegetable stew that is perfect for the cool, Fall weather.  It is comfort food at it's most delicious!"  

 

1-1/2 to 2 pounds of beef stew meat

6 medium-sized potatoes, cut into chunks (I used Yukon gold.)

3-4 stalks of celery, sliced

3-4 carrots, peeled and sliced

1 (14.5 ounce) can of diced tomatoes, not drained (I used tomatoes with basil, garlic and oregano.)

3 Tablespoons tapioca

1 Tablespoon salt

1 Tablespoon sugar

1/2 teaspoon pepper

1 slice of bread, torn into pieces

1 (.87 ounce) packet of brown gravy mix

1 cup water

 

Place all ingredients in a Dutch oven or other oven-safe pot.  Stir until completely combined.  Cover and bake at 250 degrees for 4-1/2 to 5 hours.

 

Serving suggestion:  We love to eat this yummy stew with fresh baked bread.   





Steve's Go-To Skillet Dinner

"My sister told me that this recipe is one of my brother-in-law's favorites.  It's one that he goes back to again and again.  I made it for my hubby recently and I can see why.  It's simple, only needs a few ingredients and is definitely Man-approved!"   

 

1 link of Hillshire Farm smoked sausage, sliced
3 or 4 large russet potatoes, peeled and thinly sliced
1/2 of an onion, chopped
1 green pepper, diced
cooking oil

Heat a small amount of cooking oil in a large skillet.  Add potatoes, onions and peppers and cook until tender.  (The vegetables will cook faster if you cover the pan with a lid.)  Add sausage and heat through.  Serve with ketchup, spicy mustard or Tabasco (or all three).   

Hunter's Style Pork Chops

"My family enjoyed this recipe when I was younger and it's a delicious reminder of dinnertime with my Mom, Step-Dad and Sister.  This recipe combines pork, vegetables and a delicious sauce into a family-friendly main dish.  Sit down at your family table and savor this recipe and your family time together." 

  

 

1 Tablespoon vegetable oil

4 pork loin chops, each about 3/4 of an inch thick

2 green peppers, sliced into strips

1 medium onion, chopped

1/2 pound white button mushrooms, quartered

1-(8ounce) bottle Sweet & Spicy French Dressing (You can also use Catalina Dressing.)

1/4 cup water

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1 tomato, chopped

 

In a large skillet over medium-high heat, heat oil and brown pork chops on both sides.  Remove chops to a plate and add green peppers, onions and mushrooms.  Saute vegetables until crisp-tender, about 10 minutes.  Stir in Dressing, water, sugar, salt and pepper.  Return pork chops to skillet, nestling them into the sauce.  Heat to boiling and then reduce heat to medium-low; cover and simmer for 1 hour or until chops are fork-tender.  Add chopped tomato and heat through.  ENJOY!  Makes 4 servings.

 

Serving Suggestion:  Serve with rice or buttered noodles.