Grilled Cheese Roll Ups

My boys loved this spin on a grilled cheese. We ate ours just like you see in the above picture, but these would be delicious dipped in a hot bowl of tomato soup during these cold months. How do you like to eat your grilled cheese? Do you add meat, veggies, or a combination of cheeses? I'd love to hear!

Ingredients:
6 slices of bread (flattened)
1 Tablespoon of butter
american cheese

Directions:
Flattened you bread with a rolling pin so it's easy to roll.
Place a slice of american cheese on the bread and roll it up.
Melt butter in a large pan over medium heat.
Start grilling your rolls in the melted butter with the seam side down to seal.
Grill until the cheese is melted and the bread is slightly toasted.

Enjoy!
Deanna

Buffalo Chicken Wings

Last Saturday night we watched the Texas Longhorns play football as a family. It's so much fun to see all the boys get so excited about a game wearing their burnt orange shirts. I absolutely love this time of year and watching football together. And there isn't a better meal to eat while watching a game than chicken wings! This recipe is messy, but easy & delicious! It is given the thumbs up from the men in my family. I hope that you enjoy them as well. What are you favorite types of wings? We love Buffalo sauce on ours.

Ingredients:
3/4 cup all purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup Franks Buffalo Wing sauce

Directions:

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
4. For more crispy wings broil for 5 minutes after they are done cooking or until you get the desired crisp that you are wanting. 

Source: All Recipes

Pimento Cheese

What's for lunch today?? How about this delicious Pimento Cheese Sandwich?

Ingredients:
4 oz cream cheese at room tempurature
1 cup cheddar cheese
1 cup Monterrey Jack
1/2 cup of Mayonaise
2-3 tablespoons diced pimento
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions:
Combine all the above ingredients. Serve with crackers or as a sandwich filling.

Adapted from Paula Dean

Chili Dogs

About a week ago I wrote about how I make chili. Well, it makes a ton so I always end up freezing a couple of containers for later use. Tonight we had friends over and a cold front just blew through town today so it's really really cold outside and I wanted that chili again!! :) So instead of making a new batch I just put the frozen chili in a large pot on the stove and it was ready in about 20 minutes. Knowing how much the little kids like hot dogs we thought it would be a great idea to combine the two tonight and just have a fun night eating chili dogs, hanging out, and catching up with our friends who we are going to miss very much when we move. :(

Chili

You just can't go wrong with making this chili!! So So easy and just perfectly delicious on a cold Fall/ winter day. I buy 2 Alarm Chili Kit and follow its instructions on the back of the box adding all of the ingredients plus three different types of beans and an additional can of chili style tomatoes. You can cook it on the stove top and have it ready in about a half hour or you can slow cook yours for 4-6 hours in your slow cooker. I love slow cooking ours. I feel like it really gives the flavors time to cook together. What is your favorite way of making chili at your house?

Ingredients:
1 box of 2 Alarm Chili Kit
2 lbs of Ground Beef
1 8oz can of Tomato Sauce
1 15oz can of diced chili style tomatoes
2 8oz cans of water
1 15oz can of pinto beans
1 15oz can of kidney beans
1 15oz can of white kidney beans

Directions:

• Brown the ground beef and drain the fat.
• Add the tomato sauce,water, beans, and seasoning packets (except the red peppers and masa flour) that come in the 2 alarm chili box.  Add the whole packet red pepper flakes if you want Hot chili and only half the packet if you like medium heat chili. If you like your chili to be thick add the Masa Flour packet. I always leave this packet out because I like my chili to be not so thick. 
• Cover and simmer for 30 minutes or until meat is tender stirring occasionally.

Patty Melts

 

 Last week I served these up for us during the Texas football game. Our team hasn't been doing really good so far this year so I made us some good ole comfort food to get us through another game. These sandwiches helped my hubby forget about the game for a little bit. ;)

Ingredients

• 1 stick Butter
• 1 whole Large Onion, Halved And Sliced
• 1-1/2 pound Ground Beef
• Salt And Pepper, to taste
• 5 dashes Worcestershire Sauce
• 8 slices Swiss Cheese
• 8 slices french bread

 Directions:

Start your grill to medium heat.
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.

In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
Take your patties out to the grill and cook the patties on both sides until totally done in the middle, or to however you like your ground beef cooked.
After you have cooked your meat bring them inside and assemble you sandwiches.
Take your bread, a slice of cheese, one of the hamburger patties, 1/4 of the cooked onions, another slice of cheese, and lastly another slice of bread. In a clean skillet melt 2 tablespoons of butter and grill the sandwiches over medium heat until golder brown.  Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Recipe modified from The Pioneer Woman

Chicken Salad

 

Ingredients:

seasoned shredded chicken
mayo
grapes cut into halves or quarters
1/2 cup of pecans
1/2 cup of sliced celery
cheese slices
croissants

Directions:

When I make chicken salad I like for my chicken to be seasoned. I love buying a rotisserie chicken from the grocery store and using it to make chicken salad. It's so yummy! Today, however, I was craving a different flavor. I was wanting something that would give my chicken a tangy kick with a little bit of sweet. While shopping I found Lawry's Hawaiian seasoning and gave it a try. It turned out to be just the flavor I was looking for.

I placed 5 small chicken breasts in my slow cookers and poured the seasoning over each side of the breasts. I then let it cook on low for about five hours. I let it cook until I can easily pull my chicken a part with two forks.

After shredding your chicken add your grape halves, pecans, celery, and enough mayo to lightly cover the whole salad.

I love chicken salad on a croissant with cheese. My husband loves to add a tomato & lettuce. It's all up to you....  How do you like to eat your chicken salad? I'd love to hear. :)

Mom's Potato Salad

 

This is the potato salad recipe that I grew up eating and LOVE! It's really very simple to put together and good along side almost everything. This past week I made this salad along with chopped beef sandwiches. Oh So Good!

Ingredients:

• 4-6 medium size potatoes
• 4 boiled eggs
• mayonnaise
• dill pickle relish
• salt and pepper

Directions:
Cut up your potatoes into small cubes and boil until done. Drain and place in a bowl and let cool in the fridge. If you don't let them cool long enough then when you mix your salad your potatoes will become mushy.

After boiling your eggs in boiling water for 10 minutes remove and also let cool in the fridge. Once cool, remove the shells and chop up into cubes.

I don't have the exact measurements for the mayo and relish. I just add it to the potato and egg until I like the consistency.

Mix it all together and it is OH so GOOD!!

Salt and pepper to your liking. ENJOY!

All American Burger Dogs

 

Isn't this the most fun way to eat a hamburger?!?! Make it a Burger Dog!! I ran across this idea on All Recipes and knew immediately that I wanted to make these for my family. I will tell you that they all laughed at me when I told them what we were having for dinner, but NOBODY complained once they started eating. Everyone said, "These are actually really good!" Not sure what was different (because we made them the exact way we make our regular burgers), but I think the fun presentation made them more enjoyable than just a round patty and round buns. ;)

Ingredients:

2 lbs extra lean ground beef
8 hotdog buns
hamburger seasoning (we used Lawry's) 
shredded cheese
dill pickle relish
mustard
mayo
ketchup
onions
lettuce
tomatoes

Directions:

Heat your grill. Make your ground beef into the shape of a hotdog. Season your meat.

Cook on the grill until your meat reaches your desired doneness.

Place patty inside of a hotdog bun and top with your favorite toppings. Enjoy!! ;)

Effortless Beef Pot Roast

I LOVE a good pot roast cooking when I come home from church on a Sunday! There is just something about the smell of it cooking when I walk in the door that takes me back to my childhood and makes me feel all warm and fuzzy inside. :)  But on a Sunday our house is nuts with all of us taking showers and getting dressed at the same time and trying to make it out the door for the LATE Sunday service at that. ;) So, to make this delicious meal I need something easy that I can do with a toddler hanging on my leg.


All you need:

3 pound chuck roast, thawed or frozen
1 package dry ranch seasoning
1 package brown gravy mix
1 package Italian seasoning mix
3/4 cup water (if using frozen roast, only use 1/2 cup water)

Combine all 3 packages of dry seasoning and cover all sides of roast with mixture. Place in a slow cooker and pour water over the top. Cover and cook on low for 8 hours or high for 4 hours.

To go with my roast I cut up potatoes, carrots, and onions and placed them inside the crock pot to cook for the last hour and a half.

Delicious!!


Source: www.mmmcafe.blogspot.com

Crock Pot Bar B Que Ribs

OH MY GOODNESS!! These ribs are truly the best ribs I've ever had! I'm not sure if it is the rub, the crock pot, or maybe my loving husbands final touch on the grill.?.?.  But, these were super yummy!

Ingredients:

1 rack of ribs (I bough St. Louis pork ribs)
1-2 tbsp mustard
1/2 tbsp salt
1 tbsp garlic salt
1 tbsp seasoned salt
1-1 1/2 c your favorite bbq sauce. (I used Sweet Baby Rays)

Directions:

Mix together the mustard and the salts. Rub the ribs with the seasoning. Cook ribs in crock pot on high 4-6 hours. Now, you can add bbq sauce to your ribs and cook an additional 1-2 hours or you can now place them on the grill, rub in bbq sauce, and let the outside get a little crispy. Oh My you are in for a treat!! ;)
I served my ribs with homemade potato salad and corn on the cob.
Enjoy!

Source: www.sixsisterstuff.com

Club Pasta Salad

I made this for lunch a couple of Saturday's ago for my mom and dad and it was a huge hit. The combination of ingredients is delicious!! My family and I give this salad Five stars!! :)

Ingredients:

• 2 cups uncooked shell pasta
• 1 (1oz) packet Hidden Valley ranch dressing mix
• 1/4 cup bacon bits
• 1/2 teaspoon onion powder
• 1/2 cup mayonnaise
• 1 1/2 cups cut-up cooked turkey or 1 1/2 cup chicken
• 1/2 cup cherry tomatoes, cut into fourths
• 1/2 cup julienne strips cheddar cheese
• 4 cups bite-size pieces lettuce

Directions:

Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of pasta.

Gently boil uncovered 15 minutes. Stirring occasionally, until tender.

Drain pasta. Rinse with cold water. Shake to drain well.

Combine Hidden Valley ranch mix, onion powder and bacon bits with mayonnaise in a large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers.

Source: Food.com

Shredded Buffalo (sauce) Chicken in the crock pot

Ingredients:
4 boneless skinless chicken breast
1 bottle of Franks Buffalo Sauce
1 Packet Hidden Valley Ranch Powder
2 Tablespoons Butter

Directions:
Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of Franks Buffalo Sauce, add packet of ranch powder.

Cook on low for 6 hours. After 6 hours, shred chicken with two forks.

Add butter, stir, cover and cook for another hour to let the chicken soak up the sauce.

If you love buffalo sauce then you will LOVE this shredded chicken! YUM! You could use this shredded for many different things. You could place on top of a baked potato, salad, or inside a hoagie roll (like I did). :) I placed the chicken inside the roll and topped with a slice of Colby Jack cheese. Then, popped it in the broiler for about 5 minutes until the cheese melted and it was a little crispy on the outside.


Source: www.myfitnesspal.com

Chicken Pot Pie Cupcakes

Ingredients:
1 chicken breast, shredded
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded Colby Jack shredded cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

Directions:

Preheat your oven to 400 F.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. The herbs that I bought included lavender. I did not care for the lavender at all. Next time I will try to find a mix of herbs without it.

Lightly grease a 12 cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.

Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. I add a little extra cheese on top.  A little more cheese in my opinion is always a good thing!! :)

Let rest for about 3 minutes and enjoy!!

 

Source: www.tablespoon.com/recipes/chicken-pot-pie-cupcakes-recipe

Chopped Beef sandwich and Potato Salad

Brisket Ingredients:

• 2-3 lbs brisket
• 1 medium sized onion
• 3 cloves of garlic
• celery salt
• Bar b Que sauce (we love the Salt Lick)
• Hamburger buns

Potato Salad recipe below.

Directions:
Chop the onion and garlic and put in the crock pot on top of the brisket on high for 4-6 hrs.

Once you are able to break the meat up very easily with a fork it is done!! Drain the juices and remove brisket. Chop up the brisket against the grain. Place brisket back into the pot and add the bar b que sauce.

Put your brisket onto a hamburger bun and enjoy one of the BEST chopped beef sandwiches of your life! :)

Potato Salad Ingredients:

• 4-6 medium size potatoes
• 4 boiled eggs
• mayonnaise
• dill pickle relish
• salt and pepper

Directions:
Cut up your potatoes into small cubes and boil until done. Drain and place in a bowl and let cool in the fridge. If you don't let them cool long enough then when you mix your salad your potatoes will become mushy.

After boiling your eggs in boiling water for 10 minutes remove and also let cool in the fridge. Once cool, remove the shells and chop up into cubes.

I don't have the exact measurements for the mayo and relish. I just add it to the potato and egg until I like the consistency.

Mix it all together and it is OH so GOOD!!

Salt and pepper to your liking. ENJOY!