Tuesday, April 19, 2011

Pizza Benders


8 Rhodes White Dinner Rolls, thawed
1 cup mozzarella cheese, grated
1/4 cup butter or margarine, melted (optional)

1 jar pizza sauce

bread sticks

Pan size; large baking sheet
Temperature; 350° F
Baking Time; 20-25 minutes


Thaw rolls until soft (about 1.5 hours at room temperature). Knead rolls into a circle. Fill each circle with your choice of toppings and mozzarella cheese. Fold dough over (like a turnover) and seal edges with a fork. Lightly brush with melted butter (optional). Bake immediately on sprayed cookie sheet for 20 to 25 minutes at 350° F. Dip pizza benders in heated pizza sauce. Serve with bread sticks prepared according to package.

Thursday, April 14, 2011

Apricot Chicken

2-4 Chicken Breast
Apricot Jam
Russian Salad Dressing
Rice ( I provided Minute rice)
1 pkg. Lipton onion soup mix (optional, not provided)

Mix a little more then half the bottle of Russian Salad dressing with a little more then half the Jar of Jam. Poor over chicken and cook in Crock pot on low for 4-5 hours or High for 3-4 hours. Shred chicken with a fork and serve chicken and sauce over rice.

Wednesday, April 13, 2011

Ham and Cheese Sliders

For the sauce:
1½ tbsp. yellow mustard (I like to use Honey Dijon)
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. (Sauce is almost all the way mixed, just add the melted butter). Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Serve with Frozen Peas

Tuesday, April 12, 2011

Honey Balsamic Chicken


1 1/2 tsp. Dried Thyme
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 tsp. Olive Oil
1 lb. Chicken Breast
2 Tbsp. Balsamic Vinegar
2 Tbsp. Honey

Combine first 3 ingredients, sprinkle over both sides of chicken. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 7 to 8 minutes on each side, or until chicken is done.
Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add balsamic vinegar and honey to pan. simmer 1 minute or until glaze thickens; stir constantly, pour glaze over chicken.

**TIP** Double glaze and serve over rice with chicken and/or add chicken to skewer and serve on a stick. I let my cooked chicken marinate in the glaze for a few minutes!

2 cups water, 1 cup rice, 1 tsp. salt. Bring to boil, turn heat down love and cover with lid. Simmer 45-50 minutes, or until all water is absorbed.

Monday, April 11, 2011

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet taco seasoning

In Pantry: 1 can kidney beans, 2-8 oz. cans tomato sauce, 1 can corn, 1 bag tortilla chips

In Refrigerator: 16 oz. sour cream

On hand (if desired): olives

Combine hamburger, taco seasoning, drained beans, corn, tomato sauce (and olives if you want) in crock pot or in a large pot on stove. Cook in crockpot low 8-10 hours, high 4-5 hours or cook on stove until bubbly. Serve with chips, cheese, and sour cream.

This is one of our faves :)... hope you enjoy!