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:   

 

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!

Easy Peasy Cheesy Quesadilla-Y! (Sorry I got carried away!)

"This is an easy recipe that is perfect for lunch, dinner or a snack.  It's so quick and easy that you can have a yummy meal on the table in minutes!"

 

To make 1 quesadilla you will need:
1 Tablespoon canola oil
2 flour tortillas
1 wedge of The Laughing Cow brand garden vegetable flavor cream cheese spread (or your favorite cream cheese)
1/2 cup shredded Mexican-style cheese or your favorite flavor
sour cream, for topping
salsa, for topping

Heat oil in a large skillet over medium-high heat.  Spread cream cheese on one side of one of the tortillas.  Sprinkle shredded cheese over cream cheese.  Place second tortilla on top of cheese.  Place into skillet and cook on each side until golden brown.  Remove from skillet and using a pizza cutter, cut into wedges.  Top with a dollop of sour cream and a spoonful of salsa. 

Cabbage Burgers

"I have eaten these cabbage burgers all my life and I love them!  The original recipe was time consuming because it used homemade bread dough.  My aunt adapted the original recipe to make it easier and quicker and luckily she shared her recipe with me.  I made them for the first time recently and my husband and I devoured them.  They are a delicious and hearty family-friendly dinner and I hope your family loves them as much as we do."

Dough rolled out and ready for filling

Browned meat and cabbage mixture

Stuffed rolls

Rolls doubled in size, basted with butter & ready for baking

Just out of the oven

Ready to enjoy

1 (24 count) bag of Rhodes frozen Texas Rolls
2 pounds hamburger or a combination of 1 pound of hamburger and 1 pound sausage (My Aunt uses a package of Jimmy Dean Sausage with Sage.)
1 onion, diced
garlic salt, pepper, dried thyme and dried basil, to taste (I used a teaspoon of garlic salt, 1/2 teaspoon each of pepper, thyme and basil.)
1 (14 ounce) package of shredded cabbage or coleslaw mix (cabbage and carrots)
4 Tablespoons butter, melted (for basting)

Allow frozen rolls to thaw for about 45 minutes so that the dough becomes pliable.  (I placed the frozen rolls on waxed paper to thaw.)  While the rolls are thawing, brown hamburger (or hamburger and sausage) with onion and seasonings.  Pour into a colander to drain well.  Return to the pan and add shredded cabbage.  Cover and cook until cabbage is softened, about 15 minutes. 

Roll out each roll and place some of the meat mixture (2-3 Tablespoons) in the middle.  Stretch  dough up and around meat mixture and pinch closed.  Place the rolls seam-side down into two greased 9x13 pans, 12 rolls per pan.  Place pans in a warm place and allow rolls to raise until doubled in size, about 1-2 hours.  Brush rolls with melted butter and bake at 350 degrees for 20-30 minutes or until golden brown.  Remove from the oven and take rolls out of pans immediately to avoid the rolls becoming soggy.  Serve warm.  ENJOY!

TIP:  I have always dipped these yummy rolls in ketchup, but you can also eat them plain.

Mini Chicken Salad Croissants

"I made these yummy mini sandwiches for my Mom's Bunco group recently.  They are very tasty and are a perfect appetizer for any gathering."

Chicken Salad

4 boneless, skinless chicken breasts

salt, pepper and poultry seasoning

Sprinkle chicken breasts with salt, pepper and poultry seasoning. Bake at 375 degrees for 30-45 minutes, depending on how large the chicken breasts are, or until thoroughly cooked. Remove from the oven and allow to cool slightly. Cut into chunks and set aside.

4 green onions, minced

2 celery ribs, minced
1/2 cup mayonnaise 

1/3 cup sweet pickle relish

juice of 1/2 a lemon

1/2 teaspoon salt

1/4 teaspoon pepper

Combine ingredients and add to cut up chicken.


Mini Chicken Salad Croissants
Mini croissants or you can use large croissants that are cut in half
butter, at room temperature
Red leaf lettuce or your choice of lettuce
Chicken Salad

Split croissants open using a serrated bread knife.  Spread a small amount of butter on the top half of the croissant and spoon chicken salad on the bottom half.  Top chicken salad with lettuce and put sandwich together.   

Layer sandwiches onto a large serving tray and cover with foil.  Refrigerate sandwiches until ready to serve.

Ham & Pimento Cheese Finger Sandwiches



"These sandwiches wouldn't win a prize for the prettiest, but they might be voted one of the tastiest.  I can remember my Mom making these little sandwiches for party hors d'oeuvres since I was a little girl.  My Mom and I recently made them for her Bunco get together and she said that everyone loved them.  I hope that you will try them and that you will like them too!" 

1 loaf of white bread

3-(4.25 ounce) cans of Underwood Deviled Ham Spread*

1/4 cup Miracle Whip Dressing

2-(5 ounce) jars Kraft Pimento Spread**

 

Combine ham spread and Miracle Whip.  For each sandwich, spread ham mixture on one slice of bread and pimento spread on another slice of bread.  Put sandwich together and using a serrated bread knife, trim the crusts off.  Cut each sandwich in half diagonally and stack on platter.  If not serving sandwiches right away, cover with foil or plastic wrap to keep bread from getting dry.

 

*You can find the Underwood Deviled Ham Spread by the tuna fish in your grocery store.

 

**The Kraft Pimento Spread is located on the same aisle as Velveeta.   

Crispy Chicken Wraps

"My Husband came up with this quick dinner idea.  It's one of our favorite weeknight meals because we can throw it together even when we get home late from work." 

 

frozen, breaded chicken strips or patties, prepared and cut up into bite-sized pieces
Hormel real bacon pieces or crumbled bacon
shredded cheddar cheese
flour tortillas

Layer the prepared chicken pieces, bacon pieces, shredded cheddar cheese and spicy ranch sauce (recipe follows) on flour tortillas and wrap up and ENJOY!

Spicy Ranch Sauce
1 can of Ro*tel diced tomatoes and green chilies, drained
1/2 cup ranch dressing
1/8 to 1/4 teaspoon Chipotle chile pepper, depending on desired spiciness*

Combine Ro*tel, ranch dressing and chipotle chile pepper.

TIP:  If you want the sauce to be less spicy, just omit the chipotle chile pepper.

Chicken Cordon Bleu Sandwiches

"This sandwich is so easy and it makes for a delicious dinner.  The creamy Dijon mayo tops off yummy layers of chicken, ham and Swiss.  Yum!"

 



4 frozen, breaded chicken patties
1/2 pound thinly sliced deli honey ham
1/4 pound thinly sliced Swiss cheese
4 hamburger buns

Prepare chicken patties, according to package directions.  When finished baking, divide ham and cheese evenly among each of the 4 chicken patties and return to the oven.  Bake until cheese is melted and ham is heated, about 2-3 minutes.  Serve patties topped with Dijon mayo (recipe follows) on hamburger buns.   

Dijon Mayo
1/2 cup mayonnaise
2-3 Tablespoons Dijon mustard, depending on desired spiciness
Salt and pepper, to taste

Combine mayonnaise, mustard, salt and pepper.

Philly Beef Sandwiches with Parmesan Horseradish Mayo

"These sandwiches are delicious.  The combination of roast beef and horseradish is a classic and these sandwiches bring the combo together perfectly!"

1 medium sweet onion, sliced
1 green pepper, sliced
2 Tablespoons canola oil
Leftover shredded roast beef or I have used 1 pound of shaved Angus roast beef from the deli
4 Slices of mozzarella, Swiss or provolone cheese
4 Hoagie rolls
packet of Au jus, we love Knorr brand
Parmesan Horseradish Mayo (Recipe follows)

In a saute pan, heat canola oil and add sliced onion and green pepper.  Saute for about 15 minutes or until vegetables are tender.  While vegetables are cooking, prepare Au jus packet, following package directions.  Add roast beef to the Au jus and simmer to heat thoroughly.  Prepare Parmesan Horseradish Mayo.


Parmesan Horseradish Mayo
1/3 cup mayonnaise
2 Tablespoons prepared Horseradish
1 Tablespoon grated Parmesan cheese
Salt, pepper and garlic powder, to taste

Combine all ingredients.


To Assemble Sandwiches:

Split hoagie rolls and place on baking sheet.  Layer sliced cheese on bottom of hoagie rolls.  Using tongs, remove roast beef from the Au jus and place on top of the cheese.  (The tongs will allow the Au jus to drain off of the roast beef so the bread doesn't get too soggy.)  Top with onions and green peppers.  Slather hoagie roll tops with Parmesan Horseradish Mayo and place on top of the onions and green peppers.  Place sandwiches under the broiler just long enough to melt cheese.  Serve sandwiches with Au jus for dipping.     

Ham & Three Cheese Panini

"This sandwich is so yummy!  It has layers of creamy Dijon sauce, sliced brown sugar ham and three kinds of ooey-gooey cheese!" 

2 slices of sourdough bread or other sliced bread

Desired amount of deli sliced brown sugar ham or your favorite sliced ham

Desired amount of thinly sliced cheddar, Swiss and American cheese or 3 kinds of your favorite cheeses

mayonnaise, desired amount

Dijon mustard, desired amount

margarine

 

To make sauce, mix together mayonnaise and Dijon mustard.  (I didn't give measurements for the mayo and mustard because you can make it to your family's taste.  We add quite a lot of  Dijon, because we like it spicy!)  Spread margarine on one side of each slice of bread.  (The margarine allows the outside of the sandwich to get toasty and brown.)  Layer ham, cheeses and Dijon sauce in between the two slices of bread, making sure that the margarine is on the outside of the sandwich.  Cook sandwich on a panini press, sandwich maker or in a saute pan until ham is warmed through and cheese is melted.  Serve with soup or your favorite chips. 

Bacon, Egg & Cheese Breakfast Croissants

"These croissant sandwiches are so quick & easy!  They are perfect for a busy weekday morning breakfast on-the-go or for a lazy weekend brunch!" 

Bakery croissants
Bacon, cooked to desired crispness
eggs, cooked to desired doneness  (We like the eggs cooked over-medium, but you could also scramble the eggs.)
American cheese slices, or your favorite sliced cheese

Using a bread knife, slice croissants open.  Layer bacon, egg and cheese in-between top and bottom halves of the croissant and enjoy.  See I told you it was quick and easy!!!

TIP:  We have also used sliced ham and breakfast sausage patties on these sandwiches.  They are great served with a side of hash browns and a tall glass of milk or orange juice.

Davy Crockett Pockets

"I saw this recipe on Food Network many years ago.  It was being featured as a recipe that was created for and had won a beef cooking contest.  I can't remember the gentleman's name who created the recipe to give him credit for it, but we love it and make it often.  So to whoever you are, thanks for sharing this wonderful recipe!  It has definitely become a 'winner' in our house and I'm sure it will be one in your home also!" 

1 pound ground beef

1 medium sized onion, chopped

salt and pepper, to taste

2-(8 count) tubes of refrigerated crescent dinner rolls (We use Pillsbury brand.)

2-(7 ounce) cans whole green chilies (We use Ortega brand.)

1-(8 ounce) package or 2 cups of shredded cheddar cheese

chopped tomatoes

chopped green onions

sour cream

hot sauce or salsa
 

In a skillet, brown ground beef with onion.  Season with desired amount of salt and pepper.  To make the bottom layer of the pockets, open 1 can of crescent rolls.  Separate crescent rolls into 4 rectangles (2 crescent triangles each) by sealing perforations in between the crescent triangles with your fingers.  Lay crescent roll rectangles on a non-stick baking sheet.  Open both cans of green chilies and drain.  (There will be a total of 8 whole chilies.)  Slice each green chile open.  Lay 2 chilies on each crescent rectangle.  Divide ground beef  and onion mixture equally and place on top of chilies.  Sprinkle about 1/4 cup of cheddar cheese on top of ground beef.  Open 2nd can of crescent rolls and form into 4 more rectangles to make the top layer of the pockets.  Place these rectangles on top of the cheddar cheese.  Using your fingers, press the top and bottom crescent roll layers together to seal pockets.  Bake at 375 degrees for 12-15 minutes.  Remove from the oven and top with remaining cheddar cheese, chopped tomatoes, chopped green onions, dollops of sour cream and hot sauce or salsa.  ENJOY!  Makes 4 Davy Crockett Pockets.

Check out this recipe on the Gooseberry Patch Recipe Roundup .  It was featured as part of the Beefy Roundup. 

Roast Pork Au Jus Sandwiches

"I made these sandwiches with leftover pork pot roast that I had made the night before.  They turned out even better than I had imagined!  The dijon-mayo is a perfect condiment for this sandwich and it goes so well with the pork and au jus that you serve on the side to dip your sandwiches into.  YUM!"  

"OMG is all I can say"

Leftover Pork Pot Roast, sliced (From Perfect Pork Pot Roast Recipe*)

Hoagie rolls

olive oil

Shredded Mozzarella cheese or Mozzarella slices, desired amount

mayonnaise, desired amount

Dijon mustard, desired amount

Preheat oven to 400 degrees.  Place open-faced hoagie rolls on a foil lined cookie sheet.  Brush rolls with olive oil.  (This will help the bread to toast to a golden brown.)  On one side of the rolls, place Mozzarella cheese.  Bake for 5-7 minutes or until bread is toasted and golden brown and cheese is melted.  While bread is toasting, mix together desired amounts of mayonnaise and Dijon mustard to make Dijon-mayo sauce.  Remove rolls from the oven and spread Dijon-mayo on side of bread without cheese.  Layer slices of pork roast onto bread.  Serve sandwich with Au Jus (Recipe follows.)

Au Jus 

Leftover Gravy (From Perfect Pork Pot Roast Recipe*)

Beef Broth, desired amount to thin gravy into an Au Jus for dipping

In a saucepan, heat leftover gravy with desired amount of beef broth.  Serve as dip for sandwiches.

To view recipe for Perfect Pork Pot Roast:
http://kandyskitchenkreations.blogspot.com/2012/08/perfect-pork-pot-roast.html

Buffalo Chicken Sandwiches

"Buffalo Chicken at it's finest!"

2 chicken breast cutlets

salt and pepper

1/4 cup hot wing sauce (We love Frank's Hot Wing Sauce)

2 hamburger buns

2-4 Tablespoons Bleu cheese dressing

Bake chicken cutlets at 375 degrees for 25-30 minutes or until completely cooked.  Remove from the oven and dip chicken into hot wing sauce.  Return to the oven and cook for an additional 5-10 minutes or until sauce is heated through.  Place chicken on hamburger bun and top with bleu cheese dressing.  YUM! 

Chicken Salad Two Ways

"With a few changes this recipe can go from a Traditional Chicken Salad Sandwich to a Southwest Chicken Salad Wrap!"

Scrumptious Chicken Salad Sandwich!

Zesty Southwest Chicken Salad Wrap!

Basic Chicken Salad

4 boneless, skinless chicken breasts

salt, pepper and poultry seasoning

Sprinkle chicken breasts with salt, pepper and poultry seasoning. Bake at 375 degrees for 40-50 minutes, depending on how large the chicken breasts are, or until thoroughly cooked. Remove from the oven and allow to cool slightly. Cut into chunks and set aside.

4 green onions, minced

2 celery ribs, minced

1/3 cup sweet pickle relish

juice of 1/2 a lemon

1/2 teaspoon salt

1/4 teaspoon pepper

Combine ingredients and add to cut up chicken.

To make Traditional Chicken Salad Sandwiches:

Add 1/2 cup mayonnaise to the chicken mixture. Serve on Texas Toast topped with crumbled bacon, shredded lettuce, halved grape tomatoes and sliced avacado.

To make Southwest Chicken Salad Wraps:

Add 1/3 cup chipoltle mayonnaise (We used Kraft brand.) and 1/3 cup ranch dressing to chicken mixture. Serve in Jalapeno Cheddar wraps (We used Mission brand.) topped with shredded cheddar cheese, crumbled bacon, shredded lettuce, halved grape tomatoes and sliced avacado.. 

BBLT Sandwich

My Hubby came up with a yummy version of a classic sandwich by topping it with a creamy and tangy sauce.  The Bacon, Bleu Cheese, Lettuce and Tomato Sandwich was born!

Bacon, cooked to desired crispness

Creamy Bleu Cheese Dressing



Crisp lettuce leaves 

Sliced, ripe tomatoes

Sliced Sourdough Bread

On sourdough bread, layer bacon, lettuce and tomato and top with Bleu Cheese dressing.  Devour!

Breakfast Burrito

"This is a recipe that we make often on the weekends.  It makes a dozen large burritos so we can eat a hearty breakfast on a lazy weekend morning and then we freeze the rest to eat later.  Just take them out of the freezer, microwave and have a filling and delicious breakfast even on the busiest of weekday mornings!"

1 package of breakfast sausage roll (We use Jimmy Dean Sausage with sage.)
1 package of bacon
1 dozen eggs, beaten
1 package of frozen Potatoes O'Brien (We use Ore-Ida brand.)
1 bunch of green onions, chopped
1 (4 cup) package of shredded cheddar cheese
1 (12-count) package of large flour tortillas
Salsa for topping

Cook sausage with green onions until sausage is browned and onions are tender.  Cook bacon until desired crispness and crumble into pieces.  Prepare scrambled eggs.  Prepare potatoes following package directions.  Combine sausage, crumbled bacon, scrambled eggs and potatoes.  Divide mixture evenly on flour tortillas.  Top with cheese and roll up.  Serve with salsa.

To freeze burritos, prepare as above but when rolling tortillas make sure to fold in all four sides of the tortilla to fully enclose the ingredients.  Place in freezer bags and freeze until needed.  To prepare frozen burritos, microwave for about 1 minute, turn burrito over and continue cooking for approximately 1 minute 30 seconds or until heated through.

Dad's Tacos

"In honor of my Dad's Birthday this month, I wanted to share his taco recipe.  His recipe is one of my  family's favorites." 

3-1/2 pounds ground beef

garlic powder, dried cilantro, salt, pepper, crushed red pepper and chili powder, to taste
1 green pepper, chopped
1 medium yellow onion, chopped
4 garlic cloves, minced
1/2 cup of tomato sauce (or 1/2 of a small can)
1-1/2 packets of taco seasoning
3 Tbsp. salsa or picante sauce
corn or flour tortillas, heated


Toppings:  shredded cheddar cheese, shredded or chopped lettuce, chopped tomatoes, chopped black olives, chopped onion, sour cream and hot sauce

Break ground beef up in a medium-sized non-stick saute pan with a spatula or wooden spoon.  Sprinkle with seasonings.  Add onion, green pepper and garlic.  Saute until ground beef is browned and onions, green pepper and garlic are tender.  Add tomato sauce, taco seasoning and salsa.  Simmer on medium heat for about 30 minutes.  Serve on tortillas with toppings.

Delicious!