Ham & Cheese Sliders

12 freshly baked rolls or store bought soft dinner rolls
12 slices fresh swiss cheese
1 lb thin sliced deli ham, smoked or honey baked
mayonnaise
1/2 cup butter, melted
1 TBSP onion flakes
1 tsp poppy seeds
1 1/2 tsp Worcestershire sauce
1/2 tsp ground mustard

•  Slice rolls in half. 
• Spread a little mayo on one side of the bun. 
•  Place a few slices of ham and top with cheese on the bottom of the bun. Cover with the top half of the bun. 
• Place tightly into a 9x13 baking dish. 
• In a small bowl, combine butter, onion flakes, poppy seeds, Worcestershire sauce and ground mustard. Pour over sandwiches. (I double this)
• Cover with plastic wrap and marinade in the fridge for 4-8 hours. 
• Preheat oven to 350º and bake for 15 minutes or until cheese is melted. Serve hot.

Pumpkin Spice Icing

4 oz cream cheese
2 Tbsp butter
1/4 c pumpkin
1 tsp cinnamon
3/4 tsp pumpkin spice
2 c powdered sugar
1/4 c. flour to thicken

• Mix first 5 ingredients on medium speed
• Add in powdered sugar
• Add in flour
• refrigerate overnight
• * good for 2 dozen cupcakes

Key Lime Pie

4 egg yolks
2 cans Eagle Brand Milk
1 c lime juice
graham cracker pie shell

• Mix ingredients & pour into shell.
• Bake at 375 degrees for 15 minutes.
• Refrigerate for a couple of hours before eating.

Mexican Corn on the Cob

• Cook corn on grill for 10 minutes.

• It needs to be turned frequently.

• Color will turn from dull to bright.

Paste
mayo
sour cream
6 tsp lime juice

• mix above ingredients to make a paste. (Equal parts mayo & sour cream...1/2 c each)
• brush onto cooked corn

Seasoning
cumin (less than other spices)
cayenne pepper
chili powder

• mix spices and sprinkle over corn.
• Sprinkle shredded parmesan cheese over corn.
• *Serve with Caribbean Jerk Chicken

Jamaican Jerk Chicken Sandwiches

Hawaiian hamburger buns
chicken thighs
Cross & Blackwell Major Grey's Chutney-Mango

Chicken Marinade
1 Tbsp allspice
1 Tbsp Thyme
1.5 tsp cayenne pepper
1.5 tsp black pepper
1.5 tsp sage
3/4 tsp nutmeg
3/4 tsp cinnamon
2 Tbsp garlic powder
1 Tbsp sugar

• combine above spices in a bowl. Whisk in 1/4 c olive oil.

1/4 c soy sauce
3/4 c white vinegar
1/2 c OJ
1 lime, squeezed

• Combine with above mixture.

3 green onions, chopped
1 c white onion, chopped
1 jalapeno, seeded and chopped

• add to above mixture.
• marinade chicken and grill, basting with more marinade.
• *serve with Mexican Corn on the Cob, red beans & rice mix (Zatarans).

No Bake Energy Bites

1 c dry oatmeal
1 c toasted coconut flakes
1/2 c chocolate chips
1/2 c peanut butter
1/2 c ground flaxseed
1/3 c honey
1 tsp vanilla

• Mix all ingredients.
• Refrigerate for 30 minutes.
• Roll into 1" balls and refrigerate.

Avacado Basil Pasta

8 oz bow tie pasta
2 avocados
6 slices bacon, cooked, drained, crumbled
2/3 c chopped fresh basil
2 Tbsp lemon juice
1 Tbsp olive oil
3 cloves minced garlic
1/4 tsp pepper
1/8 tsp salt
1/2 c shredded Romano cheese

• Cook pasta according to package directions, drain.
• Combine remaining ingredients into a large bowl. 
• Add pasta and cheese. Toss.

Oatmeal Raisin Chocolate Chip Cookies on Steroids

1.5 c flour
1.5 tsp baking powder
1.5 tsp baking soda
1.5 tsp cinnamon
1/4 tsp salt
3/4 c butter, room temperature
2 large eggs, room temperature
1.5 tsp vanilla
3/4 c sugar
3/4 c light brown sugar, packed
1/2 c semisweet chocolate chips
1/2 c milk chocolate chips
1/4 c Heath Bits 'O Brickle toffee bits
1/4 c white chocolate chips
1.5 c old-fashioned rolled oats
1 c sweetened flaked coconut
1 c chopped pecans
1 c raisins

• Heat oven to 350 degrees. 
• Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
• In a 8 quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute.
• Gradually beat in sugars; beat to combine about 2 minutes.
• Add eggs and vanilla.
• Stir in flour mixture until just combined.
• Add chocolate chips, oats, coconut, pecans, raisins, mixing well.
• Bake 15 minutes, until edges are lightly browned.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

•  Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
•  Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
•   Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
•  Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. 
• *Serve over Craisin Avacado Salad

Craisin Avacado Salad with Spiced Almonds

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds* (see recipe)

•  For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
•  For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried Craisins and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Quinoa Salad

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces

•  Cook the quinoa according to the package instructions.
•  Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.
•  Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.
•  Add chopped avocado right before serving.

Mushroom Spread

1/2 cup mayonnaise
1 tablespoon prepared pesto
2 teaspoons coarse-grained mustard

• Mix ingredients together and spread on bun. This is great for a portobello burger.

Mushroom Sauce

2 tablespoons mayonnaise
3 tablespoons butter
1 teaspoon basil
1 garlic clove, crushed or chopped

•  Combine basil, garlic, and butter in a small bowl place in microwave for about 20 seconds. 
• Brush the bottom side of mushrooms with the melted butter. 
• Cook for about 5-6 minutes, flip mushrooms over and brush with butter, cook for about 5 minutes.

Tortilla Soup

1 lb boneless skinless chicken breasts
1 medium onion, finely chopped
10 oz diced tomatoes with green chiles
10 oz mild enchilada sauce
1 3/4 c chicken broth
1 can sweet corn
3 tsp dried minced garlic
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
4 corn tortillas, sliced into 1 inch strips

• Spray crock pot. Place chicken into crock pot and add remaining ingredients.
• Cook on low for 6 hours.
• Remove chicken and shred. Return chicken to crock pot.

Smokey Apple Sausage Casserole

1 lb smokey sausage, crumbled
2  green apples, chopped
5 eggs
1.5 c milk
1.5 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
white bread
1 Tbsp chopped fresh sage or 1.5 tsp dried sage
1 c monterrey jack cheese, grated
1 c smokey cheddar, grated

• grease 11x7 pan
• fry sausage, add apple and saute on low until apple softens
• whisk eggs in medium bowl
• add milk, mustard, salt, pepper and mix
• dip bread into egg mixture and line the bottom of the dish
• top with 1/2 the sausage egg mixture, 1/2 sage, 1/2 cheeses
• pour 1/2 egg mixture on top
• repeat process
• cover and refrigerate overnight
• remove from fridge 30 min prior to baking
• bake at 350 degrees for 50-55 min until set

Chicken Roll Ups

1 pkg cream cheese
2 tubes of crescent rolls (8 count)
2 chicken breasts, shredded
1.5 c shredded cheddar cheese
1 c shredded Monterrey jack cheese
1/4 tsp salt
1/4 tsp pepper
1/2 pkg Hidden Valley Ranch mix
butter, melted
bread crumbs

• Boil chicken and shred
• Combine cream cheese, chicken, cheeses, salt, pepper, and half a pkg Hidden Valley Ranch mix
• Spoon mixture onto crescents, roll them up and seal
• Brush tops of rolls with butter and top with bread crumbs
• Bake for 20 minutes at 350 degrees
• *To reheat, set oven to 325 degrees and bake for 15 minutes

Calzones

2 loafs frozen bread dough, thawed
1/2 lb sliced salami
1/2 lb sliced ham
2 c mozzarella cheese
marinara sauce
1 Tbsp butter, melted
garlic salt to taste

• Roll out each loaf of dough into an 8" x 12" rectangle.
• Layer salami and ham down the center lengthwise.
• Top meats with cheese.
• Fold short ends of each loaf in about 1/2" and seal. Roll from the long sides and pinch well to seal entire loaf.
• Place on a baking tray sprinkled with cornmeal.
• Brush melted butter on top of loaf and sprinkle with garlic salt.
• Bake in the over at 375 degrees for 25 minutes.
• Cut each loaf into 8 slices and serve with marinara sauce.

Taco Chicken Bowls

1.5 lbs chicken breasts
16 oz jar of salsa
15 oz can black beans
15 oz can corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
pepper to taste
2 c dry rice
8 oz shredded cheddar
oregano

•  Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.
•  Secure the lid on your slow cooker and cook on low for 8 hrs.
•  Near the end of the cooking time, cook the two cups of rice according to the package directions.

• After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Honey Lime Enchiladas

6 tablespoons honey (I use 3 Tbsp)
5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder
1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 flour tortillas
1/2 pound monterey jack cheese, shredded
1/2 pound mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup salsa verde
1 cup heavy cream
fresh cilantro, chopped

• Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour
• Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.
•  Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.
•  Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.

Russian Tea

2 c Tang
1 (3 oz) pkg Lemonade
1 1/3 c sugar
1 tsp cinnamon
1/2 tsp ground cloves

• Mix 3 tsp with hot water

Crock Pot Taco Soup

1 (16 oz) can Pinto Beans
1 (16 oz) can White Beans
1 (11 oz) can Niblet Corn
1 (11 oz) can Rotel
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 pkg Taco Seasoning Mix
1 pkg Hidden Valley Ranch dressing Mix
1 lb shredded chicken

• Cook meat & drain. Shred.
• Add all ingredients to crock pot. Do not drain cans.
• Stir.
• Cook on High for 2 hours or Low for 4 hours.
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