Cookies & Cream Ice Cream Dessert

I got this recipe from a friend of mine, another one I haven't made in years. If you like Oreo cookies and ice cream, you will like this dessert.

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1/2 gallon vanilla ice cream, softened

1 can salted peanuts

1 can Hershey's chocolate syrup or fudge topping

1 (8 oz) container Cool Whip

1 (16 oz) package Oreo cookies

Pulse the Oreo cookies in a food processor or blender until crushed. Save some to sprinkle on top of the dessert at the end. Press the crushed cookies in the bottom of a parchment paper-lined 9x13" pan. Carefully spread softened ice cream over the cookies and sprinkle with peanuts, and spread the chocolate syrup over all. Freeze until firm. Spread the Cool Whip over the chocolate and then sprinkle on the remaining crushed cookies. Freeze for 3 hours or until all is firm.

THROWBACK - Even More Remarkable Fudge

I found this recipe again in an old recipe file. I used to make it at Christmastime to give away as gifts. It uses two different types of chocolate and makes a huge amount of fudge (a 9x13" pan), so I would recommend freezing a portion of it if you are having trouble using it all up. It will keep for several months if you wrap it tightly in plastic wrap and keep it in a tightly covered container.

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Butter - for buttering the pan(s)

4 cups sugar
2 (5-oz) cans (1 1/3 cups total) evaporated milk
1 cup butter
1 (12-oz) package semisweet chocolate chips
1 (7-oz) dark chocolate or milk chocolate candy bar, cut up (I've used Hershey's milk chocolate or Hershey's Symphony milk chocolate bars)
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Line a 9x13" pan with parchment paper or heavy-duty foil, extending the parchment or foil over the edges of the pan. Butter the foil and set aside.

Butter the sides of a heavy-duty 3-quart saucepan. In saucepan, combine the sugar, evaporated milk, and the 1 cup butter. Cook and stir over medium-high heat until the mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes. Remove pan from heat and add the chocolate chips, cut up candy bar, marshmallow creme and the vanilla. Stir off the heat until chocolate has melted and mixture is combined. Beat by hand for one minute. Spread in prepared pan and score in 1-inch pieces to make it easier to cut once it has cooled down some. When the fudge has firmed up, use the parchment or foil to lift up and out of pan and onto a flat surface. Cut fudge into squares. Store in a tightly covered container in the refrigerator.

Makes 96 pieces (4 pounds)

THROWBACK - Chocolate Eclair Dessert

THROWBACK: These are recipes that I made years ago and then have fallen by the wayside over the years. I recently came upon many of these recipes when going through a box full of handwritten recipes and printed from off the internet. They've brought back a lot of memories going through them. I can't wait to try them again.

I used to make this all the time when my kids were little, and often made it when we had company over. It's an easy recipe to make, and the chocolate topping is delicious - so good, that I've used it as a frosting for other desserts. Allow several hours for this to chill and set up.

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graham crackers
1 large package instant French Vanilla pudding mix (may use regular vanilla, too)
3 cups whole milk
8-12 ounce container Cool Whip

TOPPING
3 ounces unsweetened chocolate
2 tbsp butter, softened
1 1/2 cups powdered sugar
3 tbsp milk
2 tsp corn syrup
1 tsp vanilla

Line a 9x13" pan with whole graham crackers, cutting them if necessary, to fit the pan. Set aside. Mix the instant pudding mix with the milk and beat. Add Cool Whip and mix well. Spread one-third of this mixture over the graham crackers. Top with more graham crackers. Spread another one-third of the pudding mix on top of the crackers. Spread with the final one-third pudding, and top with more graham crackers.

Combine all of the topping ingredients and beat for two minutes. Spread evenly over the crackers and then chill for several hours before serving.

THROWBACK - Easy Toffee Bars

THROWBACK: These are recipes that I made years ago and then have fallen by the wayside over the years. I recently came upon many of these recipes when going through a box full of handwritten recipes and printed from off the internet. They've brought back a lot of memories going through them. I can't wait to try them again. This recipe came from my Aunt Dorothy.

I remember making these when I was a kid. We'd have them around Christmastime. I haven't made them in years, but I think maybe I'll try making them again this Christmas. They're a simple bar, with a shortbread crust. Grind the nuts in a blender or food processor very fine for a more tender crust. Toast them first for a better flavor (Instructions follow.) However, I have made these without the nuts (ass seen in the photos), and they turn out very well, too. They have a real nice toffee flavor to them. Since there is no leavening agent in these, they do make for a thin bar.

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1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla
1/2 cup pecans or almonds, toasted* (or a combination of both), ground in a food processor or blender, or you may place in a ziplock bag and use a rolling pin to crush them
1 1/2 cups flour
7-8 Hershey's milk chocolate bars (1-oz each)

Cream butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix well. Add the flour and stir until combined. The dough will be sticky if you choose not to use the nuts. Spread in a greased 9x13" pan and bake at 375 degrees for 15 minutes or until lightly browned. Remove from oven and place chocolate bars on top and spread when melted. You might want to turn the oven off and place the pan in the still-hot oven for two minutes to help them melt thoroughly. If desired, sprinkle on more toasted ground nuts over the chocolate.

*NOTE
To toast the nuts, layer them on a baking sheet. Bake 350 degrees for 5-10 minutes or until golden brown. Do not overbake, or they will burn. Cool on waxed or parchment paper.

THROWBACK - English Toffee Cookies

THROWBACK: These are recipes that I made years ago and then have fallen by the wayside over the years. I recently came upon many of these recipes when going through a box full of handwritten recipes and printed from off the internet. They've brought back a lot of memories going through them. I can't wait to try them again.

Another old recipe ... These are very good and remind me of cookies I used to get from the bakery.

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1/2 cup butter
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 (6-oz) bag of Heath almond brickle baking chips (may use the chocolate-covered being chips, if preferred)

Beat the butter and sugars until light and fluffy. Add the eggs and vanilla and beat well. Beat in the flour, baking soda, baking powder and salt just until combined. Stir in the almond brickle chips. Drop dough by spoonful onto greased cookie sheets. Bake 375 degrees for 8-12 minutes. Immediately remove from cookie sheets and cool on wire racks.

Plum-Clove Glaze for Ham

This is a delicious glaze that we put on a baked ham. It is a very thick and spicy glaze that is just wonderful. It can be difficult to find the plum preserves, but usually can be found around Thanksgiving, Christmas and Easter in more of the higher-end grocery stores. This is what I buy: Plum Preserves

When I bake a ham, I score it and place whole cloves in each cut, and then frequently brush on the glaze during the last hour of baking.

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1 jar (12 oz) Plum preserves
1/3 cup Karo corn syrup (may use light or dark - I use light)
1/8 tsp ground cloves
1 tbsp Worcestershire sauce

In a small saucepan, stir together the preserves, corn syrup, cloves and Worcestershire sauce. Bring to a boil and boil for 2 minutes or until the preserves have melted. Keep warm and frequently brush the glaze on the ham during the last hour of baking. Heat and serve any remaining glaze as a sauce for the ham.

Makes approximately 1 1/2 cups 

THROWBACK - Chocolate Chip Cookies

THROWBACK: These are recipes that I made years ago and then have fallen by the wayside over the years. I recently came upon many of these recipes when going through a box full of handwritten recipes and printed from off the internet. They've brought back a lot of memories going through them. I can't wait to try them again.

Recipe can be found online here

I know, I already have quite a few recipes on here for chocolate chip cookies. I'm always searching for a thick and chewy chocolate chip cookie recipe that delivers on its promise of being thick and chewy, rather than flat and then turns hard the next day. I came upon this recipe in a box full of handwritten recipes, and I do not remember where the original recipe came from, but I must have really liked them because I found several different handwritten copies of the recipe, including one that I had at one time taped to the inside of my kitchen cupboard. I would only do that to recipes that were true family favorites.

I do remember that these make a large batch of cookies and that I would form some of the dough into a long log and wrap in parchment paper and then freeze. Then when I would want even just a few cookies, I would grab it out of the freezer, cut off a few pieces and allow to defrost (it doesn't take long) and bake. I also remember placing some plain M&Ms on top of the cookies before baking. It's so nice to have freshly-baked cookies at any given time, isn't it?

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1 1/4 cups granulated sugar
1 1/4 cups brown sugar 
1 1/2 cups (3 sticks) butter, softened
1 tbsp vanilla extract
2 eggs
4 to 4 1/4 cups flour
2 tsp baking soda
1 tsp salt
1-2 (12-oz) bags of semi-sweet chocolate chips (or 3 cups)


Cream butter and sugars until well mixed. Add the eggs and vanilla and mix well. Beat in the flour, baking soda and salt just until combined. Stir in the chocolate chips. Drop by spoonfuls onto parchment-lined baking sheets. Bake 350 degrees for 8-10 minutes or until golden around the edges but still soft in the middle. Let cool on cookie sheet a few minutes, then remove to wire rack to cool completely. You can make these large by using a large cookie or ice cream scoop.

Notes:

- If you read the reviews online for this recipe, one person said that they added rum extract to the dough along with the vanilla. That sounds real good, and something I’d like to try.

THROWBACK - Mock Baby Ruth Bars

THROWBACK: These are recipes that I made years ago and then have fallen by the wayside over the years. I recently came upon many of these recipes when going through a box full of handwritten recipes and printed from off the internet. They've brought back a lot of memories going through them. I can't wait to try them again.

Some of the recipes are "new" to me, in that I haven't made them before but sound real promising. Others are tried and true. I do remember making these Mock Baby Ruth Bars and  I have no idea why they have this name because I don't recall them tasting like the candy bar, but I do remember them tasting real good.

Recipe courtesy of Homemade Hooplah

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CRUST
4 cups oatmeal
1 cup brown sugar
1/4 cup corn syrup (light or dark can be used)
3/4 cup butter, melted
1/4 cup peanut butter
1 tsp vanilla

FROSTING
2 cups milk chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter


For the Crust
In a large bowl, mix together the oatmeal, brown sugar, and corn syrup. Stir in the melted butter until thoroughly combined. Pat into a greased 9x13" and bake at 375 degrees for 10-12 minutes. (I've got other copies of the recipe that say to bake at 400 degrees. Try 375 degrees first, and if needed, bake a little longer until they are nicely browned.)


For the Frosting
Meanwhile, while crust is baking, combine the chocolate and butterscotch chips in a bowl and melt in the microwave. Stir in the peanut butter and mix until smooth. Spread over the crust as soon as it comes out of the oven and spread evenly. Cool and cut into bars.

Crockpot Shredded Orange BBQ Chicken Sandwiches - plus a quick and easy version

(Sorry, I don't have any other photos - I quickly put this together one morning before work, and didn't get any others.)


I love orange chicken and am always looking for a version to make homemade. This recipe comes from the Six Sisters' Stuff blog. I made it the quick and easy way by using the meat from a rotisserie chicken and adding the sauce ingredients and warming it up in a skillet on the stove. I wouldn't necessarily call it orange chicken ... it's more of a sweet barbecue chicken, but the orange marmalade really enhances the flavor of the BBQ sauce. You can either serve it over rice, on a bun or eat it straight out of a bowl. I just made this the other day and am considering making it again, it is that good.

Here is the original recipe from the website

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4 or 5 boneless, skinless chicken breasts
1 cup orange marmalade
1 cup of your favorite BBQ sauce (I used Sweet Baby Ray's original flavor)
3 tbsp soy sauce (don't skip out on this, as it adds a very nice flavor and cuts down the sweetness of the marmalade)

Place the chicken in a crock pot. In a separate bowl, mix together the orange marmalade, bbq sauce and soy sauce. Mix well, then pour over the chicken in the crock pot. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Shred the chicken when done and return to the sauce. Seve over hot, cooked rice. May add some red pepper flakes to taste to kick it up a notch.


A QUICK and EASY version

My quick and easy version is to cut the meat off of a rotisserie chicken (I used an original flavored chicken rather than a seasoned chicken that I purchased from Byerly's/Lunds). Cut the chicken up in small chunks and place in a large skillet. In a separate bowl, combine the sauce ingredients and pour over the chicken in the skillet. Bring to a boil and cover. Simmer for about 10 to 15 minutes. This can be served over cooked rice or on a sandwich bun.

Upside-Down Chicken Pot Pies

I have to admit, I am something of a recipe magazine junkie, and I love collecting the recipes and keeping them on hand for the one day that I will make them. I have found many wonderful recipes that way. The problem is that I often forget which magazine I saw a particular recipe in and even whether I saw it in a magazine, a blog, or on Pinterest, etc., so then I have to go searching and for it. I've decided that I will add these recipes to my blog though initially they won't have a photo even if just for my own reference.

OK, let's get started.

Adapted from Cuisine at Home - Creative Comfort Food that feeds your soul
On display until October 29, 2018

The picture in this magazine looks delicious - very homey and comforting. I love chicken pot pie, but often find the ones I normally buy quite salty. This particular version is a different take on the traditional pot pie that has a pie crust. Plus, it is a sort of "open-faced" pot pie. I can't wait to give it a try!

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For the crust, whisk together: (Step 2)
 2 cups all-purpose flour
1 tbsp minced fresh thyme
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cut in:
1/2 cup cold butter, cubed
1 cup buttermilk

For the filling, Sauté (Step 5) 
1 cup sliced carrots
1 cup sliced celery
Diced onion (to your taste)
3 tbsp butter

Add:
1 cup frozen cut green beans
1 tbsp minced fresh thyme

Stir in:
3 tbsp all-purpose flour
2 1/2 cups milk
3 cups shredded rotisserie chicken (Note: The store where I normally buy my rotisserie chickens only yield about 2 cups of cooked chicken, so you will need to adjust accordingly.)
1/4 cup chopped fresh parsley
Juice of 1/2 of a lemon
Salt and pepper to taste


1.  Preheat oven to 400 degrees

2.  For the crust: Whisk together the flour, thyme, baking powder, baking soda, and salt.

3.  Cut in cubed butter until mixture is pea-sized. Stir in the buttermilk just until all of the flour is moistened. Transfer mixture to an 8" cast iron skillet. (If you don't have a cast-iron skillet, you can probably use a heavy-duty 8" round cake pan. However, you may have to cook the pot pie a little longer because cast-iron holds heat so well and for a long time.) With dampened fingers, pat the dough into the bottom and part way up the sides of the skillet.

4.  Bake crust at 400 degrees for 12-15 minutes. With a spoon, press down the crust to make a well in the center.

5.  For the filling: Sauté carrots, celery and onions in the butter in a large skillet over medium-high heat until tender-crisp.

6.  Add in the green beans and thyme and cook for 2 minutes.

7.  Stir in the flour to coat the vegetables and cook for 2 minutes over medium heat. Whisk in the milk and cook the filling until slightly thickened, about 8 minutes. Stir in the chicken, parsley, and lemon juice; season with salt and pepper to taste.

8.  Spoon the filling into crust and bake pie at 400 degrees for 15-20 minutes. Let pie stand for 5 minutes before serving.

Crockpot - Bacon Ranch Chicken (Crack Chicken)

I got this recipe from work. It’s very good. Rich, but good! This can be served as is, on bread, or on a lettuce leaf. It is made in the crockpot. I don't see why you couldn't cut down on the cream cheese, if you find it too rich. Just use one package of cream cheese, rather than two.

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2 pounds boneless, skinless chicken breasts
2 (8-oz) packages cream cheese
2 (1-oz) packages of dry Ranch Seasoning mix
8 oz or more of bacon, cooked crisply and crumbled
1 cup cut chives, optional

Place the chicken, cream cheese and ranch seasoning in a crockpot and cook on low for 6-8 hours, or on high for 4 hours, until the chicken is done and shreds easily. Once the chicken is done, shred it and return to crockpot. Stir well. Add the bacon and chives and stir to combine. Serve warm on bread or on a lettuce leaf.

Copycat Three Musketeer Bars from BHG.com

I found this recipe in an issue of Better Homes and Gardens Special Interest Publications magazine. I've seen it online before, and have wanted to try them. I haven't made them yet, but wanted to share the recipe. The recipe and photo are from the bhg.com website. If you happen to make them yourself, comment on this post and let me know how they turn out for you.

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Non-stick cooking spray
1 (11.5-oz) package milk chocolate chips, divided in half
18 to 21 chocolate wafer cookies
1 (13-oz) jar chocolate spread (such as Hershey's or Nutella)
2 tbsp butter, melted
2 tbsp malted milk powder
2 (7 oz) jars marshmallow creme


1.  Line a 9x13" baking pan with parchment paper or foil, extending over the edges. If using foil, lightly coat with cooking spray.

2.  In a small bowl microwave half of the chocolate chips for 1 minute or until melted, stirring every 30 seconds. Spread in prepared pan. Arrange the chocolate wafer cookies in a single layer over the chocolate, breaking the cookies as needed to fit the pan. Chill for 30 minutes or until the chocolate is firm.

3. Meanwhile, in a large bowl combine the chocolate spread, melted butter, and the malted milk powder. Stir in the marshmallow creme. Microwave for 30 seconds, stirring after 15 seconds. Stir until well mixed. Using a lightly greased rubber spatula, press the chocolate marshmallow mixture over the cookie layer.

4.  In a small bowl, microwave the remaining chocolate chips for 1 minute, or until melted, stirring every 30 seconds. Immediately spread the melted chocolate over the marshmallow layer. Chill for another 30 minutes or until firm. Using the edges of the parchment paper or foil, lift out uncut bars and cut into small bars. Should make 36 bars.

To Store Layer the bars between cut sheets of waxed or parchment paper and place in an airtight container. Store in the refrigerator for one week or freeze for up to one month.

Pumpkin Spice Bread

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I am resurrecting and updating an old recipe from this site because fall is the perfect time for anything pumpkin-flavored. This a nice and comforting quick bread that can be served for breakfast or a snack.

Makes 2 loaves

3 cups sugar
1 cup vegetable or canola oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 - 1 tsp vanilla extract
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 rounded tsp cinnamon
1 rounded tsp nutmeg
1/2 rounded tsp ground cloves
1/2 rounded tsp allspice

In a large bowl, combine the sugar, oil, and eggs. Beat well. Add the pumpkin puree and vanilla extract and beat until well combined. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Stir until combined. Add the flour mixture to the pumpkin mixture alternately with the water. Mix well and pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60 - 70 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for 10 minutes, and remove to completely cool on a wire rack. To store, wrap in plastic wrap.

Chicken Bacon Ranch Casserole

I got this recipe from work, and it is delicious.

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MARINADE:
2 tbsp olive oil
1 medium onion
1/2 tbsp cumin
1 tsp pepper
1/2 tsp parsley

1 pound bacon, fried, drained and chopped into small pieces ** See NOTE in step 4
5 boneless, skinless chicken breasts, cut into bite-size pieces ** See NOTE in step 4
12 oz pasta shells

1/2 bottle Ranch dressing
1/2 jar Alfredo sauce
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees.

2. In a large, ziplock bag, combine the olive oil, pepper, cumin and parsley. Place the chicken breasts in the bag and marinate for 1 hour.

3. Cook the pasta al-dente according to package directions. Be sure to drain thoroughly, so they don't hold and water, making the casserole too watery.

4. Remove chicken from the ziplock bag and discard the marinade. Brown the chicken pieces in a large hot skillet in oil, until they turn white. This may have to be done in batches.

** NOTE: Rather than cooking the bacon and chicken separately, you may chop the bacon up (partially freeze it first to make it easier to chop) and then cook the bacon chicken together. Drain afterwards.

5. In a large bowl, mix together the pasta, Ranch dressing, Alfredo sauce, bacon, chicken, Mozzarella and Cheddar cheeses. Pour into a greased 9x13" pan and bake 375 degrees for 20-30 minutes until bubbly.

Baked Garlic Parmesan Chicken

The original recipe can be found here on AllRecipes.com

Pint

2 tbsp olive oil

1 clove garlic, minced

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1 tsp dried basil leaves

1/4 tsp black pepper

6 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees. Lightly grease a large, rimmed cookie sheet.

2. In a large bowl, stir together the olive oil and garlic. In a separate large bowl, mix together the bread crumbs, Parmesan cheese, basil and pepper. Dip each chicken breast in the oil mixture, then the bread crumb mixture and arange in the prepared baking dish. Top the chicken with any remaining bread crumb mixture.

3. Bake 350 degrees for 30 minutes until chicken is golden brown and the juices run clear. 

Sausage Hash Brown Breakfast Casserole

This is a very easy recipe to put together. Recipe can be found here on AllRecipes.com.

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1 pound pork sausage
1/2 of a 30-oz package frozen hash browns, thawed
1 cup shredded  cheese
1 1/2 tsp salt
1/2 tsp pepper
1 cup milk
3 large eggs, beaten

Preheat oven to 350 degrees. Grease an 8 or 9" baking dish. Brown the sausage and drain the grease. In a large bowl, combine the browned sausage, hash browns, cheese, 1/2 tsp salt and pepper. In another bowl, whisk together the eggs, milk and 1 tsp salt. Pour hash brown mixture into the prepared pan, then pour the egg mixture on top. Bake 350 degrees for about 45 minutes until golden brown and bubbly.

Oregano-Lemon Chicken

Very tasty and juicy chicken. Original recipe is found here on AllRecipes.com

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3 pounds boneless, skinless chicken breasts
3 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano leaves

1. Preheat oven to 375 degrees

2. Grease a 9x13" pan.

3. Place chicken breasts in the prepared pan. Whisk together the lemon juice, honey, olive oil, garlic and oregano leaves in a bowl and pour over the chicken.

4. Bake in a preheated oven until chicken is no longer pink in the center, the juices run clear, and an instant read thermometer inserted in the center of the thickest piece of chicken reads 180 degrees F, about 45 minutes. Baste the chicken with pan juices every 15 minutes while baking. 

Roasted Turkey Breast Tenderloin

Great recipe, very easy and can be made very quickly. The leftovers are very good, too. Turkey tenderloin can be found at most any grocery store. An instant read thermometer is very useful here.

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Recipe can be found here at Key Ingredient.

2 (1-pound each) turkey breast tenderloins
2 tbsp olive oil
1 tsp tsp coarse salt
1 tsp black pepper

Preheat oven to 400 degrees. Line a baking sheet with foil. Rub the turkey tenderloins all over with olive oil. Sprinkle both sides with the salt and pepper. Bake 30 minutes, or until done. A meat thermometer should read 140 degrees. Tent your meat with foil and let rest for 15 minutes before serving. 

Best Slow Cooker French Dip Sandwiches (aka) Beef Au Jus

Made in the crock pot, this French Dip, or Beef Au Jus as my family has always called it, is very tender and delicious! I never would have thought that I would have liked something with coke in it because I don't drink pop, but it does not stand out so I would not skip it. I do recommend using the reduced sodium soy sauce, because otherwise this will be too salty.

Recipe can be found here, at Carlsbad Cravings

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Serves 6

1 - 3 pound chuck roast, trimmed of most of the excess fat
1 tbsp olive oil

1/3 cup reduced sodium soy sauce
1 cup coke (not diet)
2 (10.5 oz) cans beef consomme (may use beef broth)
1/4 cup dry minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (may omit this)
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf

6 French rolls or Hoagie buns
12 slices Provolone cheese

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on hold on all sides until lightly browned. Add to crock pot and top with remaining ingredients.

2. Cook on LOW for 4 hours, then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the crock pot and continue cooking on LOW and additional 1-2 hours.

3. When ready to serve, remove the roast and strain the fat from the broth to serve for dipping.

4. Split rolls and line the bottoms on a baking tray. Top each half with beef and followed by 2 slices cheese. Bake at 350 degrees until the cheese is melted. Serve with the reserved au jus.

Chicken Tortellini Soup (aka) Creamy Chicken Noodle Soup

I got this recipe from work. It is excellent, and very versatile. You can use most any type of pasta, whether it is tortellini or egg noodles, or another type of pasta. I use egg noodles, but cheese tortellini is also very good.

Based upon a recipe found here.

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6 cups water
1 (32-oz) carton low-sodium chicken broth
2 (10-3/4 oz.) cans cream of chicken soup (may add an additional can, of desired)
2 cups (about 4 breasts) boneless, skinless chicken breasts cooked chicken, cut up - I use a rotisserie chicken
small amount of chopped onion, optional
2 large peeled carrots, diced
1/2 tsp basil leaves, or to taste
1/2 tsp oregano leaves, or to taste
12-oz package extra-wide (or dumpling) egg noodles, cooked in a seperate pot and drained

1. In a large soup pot, combine the water, chicken broth, cream of chicken soup, onions, carrots, basil and oregano.

2. Bring to a boil and simmer, covered, for 30 minutes.

3. Add the chicken and cooked pasta and simmer, covered, for another 15 minutes, or until heated through. Adjust seasonings to taste.

Notes
1. I add a tub of Knorr Chicken Homestyle Stock.
2. If the soup is too thick, add additional water or chicken broth, or may add the additional can - or just a portion - of cream of chicken soup.
3. May add other seasonings such as thyme, poultry seasoning, and/or ground sage.

Chicken Rice Hotdish

This is a delicious recipe that is pure comfort food. I know the photos are not great, but it gives you an idea of what you're making. The recipe comes from an old copy of the Betty Crocker cookbook, but can also be found online.

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1/4 cup butter

1/3 cup flour

1 1/2 tsp salt

1/8 tsp pepper

1 1/2 cups milk

1 cup chicken broth
2 cups cut up, cooked chicken ( I use a rotisserie chicken)

1 1/2 cups COOKED white rice

1/3 cup chopped green bell pepper 

1/4 cup slivered almonds

2 tbsp drained, chopped pimiento

1. Heat butter in a 2-quart saucepan. Stir in the flour, salt and pepper. Cook over medium heat, stirring constantly until bubbly; remove from heat.

2. Stir in milk and chicken broth and heat to boiling, stirring constantly. Boil and stir for one minute.

3. Stir in remaining ingredients.

4. Pour into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees until bubbly, about 40-45 minutes. 

Serve with the Mandarin Orange & Almond Salad on this website.

Roasted Pork Tenderloin

I found this recipe online at Natasha's Kitchen where you can even watch a video of the recipe. This tenderloin is very flavorful and juicy. It is a very simple recipe and can be ready in less than 30 minutes. Gone are the days where you have to cook pork until no pink remains - so, some pink is okay. It is useful to have an instant-read meat thermometer, but if you don't have one and cook it for the recommended length of time, you should be just fine. Just know that even with the thermometer, even a with minute or two of extra cooking time, the internal temperature of the meat can go up quickly.

This is the tenderloin that I typically use, and I can find them at any grocery store. Just be sure to get the "original" flavor, meaning that it is unflavored and has not been marinated. I brown and then cook it in a cast iron skillet; but if you don't have one, you can either use an oven proof skillet or brown it in a regular skillet and then transfer to a 9 x 13" pan.

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1 tsp coarse sea salt, or to taste
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder (I usually use less)
1 tsp ground coriander
2 tbsp canola, vegetable,  or extra light olive oil - (any oil that has a high smoke point), divided
1 pork tenderloin, about 1 1/2 pounds


1. Preheat oven to 400 degrees with the oven rack in the middle.

2. Trim the tenderloin of most of the fat and the silverskin, then pat dry with a paper towel. Pierce the meat all over with a fork and rub with 1 tbsp of oil.

3. Combine your seasonings a sprinkle evenly over the tenderloin.

4. Heat the other 1 tbsp oil in an ovenproof skillet and once the oil is hot, brown the tenderloin on all sides for a total of 6 minutes.

5. Place skillet in the oven and bake uncovered at 400 degrees for 13-15 minutes, turning over halfway through cooking time. Bake until the center of the pork registers at least 150 degrees on an instant-read meat thermometer. Transfer to a cutting board and let rest for 5-10 minutes. Thinly slice and spoon the juices over the meat.

Linguine with Lemon Sauce

I found this recipe online. I haven't made it yet, but it sounds so refreshing. Once I do make it I will update here to tell you how it turns out.

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Serves 4

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra to serve on the side

1. Bring a pot of salted water to a boil.

2. Heat the butter in a skillet and add the lemon zest.

3. Drop the linguine in to the boiling water. Cook the pasta according to package directions. Drain.

4. Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir just until heated through. Add the Parmesan cheese and toss. Serve with additional Parmesan and lemon zest on the side.

Note: If you are using fresh linguine that comes in a 9 oz. package, use this in place of the half pound.

Blueberry Baked French Toast

I got this recipe from work, and it has turned out to be one of  our favorite recipes. You can use whatever kind of fruit you wish, or you can make it without any fruit at all. I have another recipe for Vanilla Baked French Toast that I will be posting soon that I found online that is also good, if you prefer to have one without fruit. You can use either fresh blueberries or frozen. I double the crumb topping, because otherwise, it is pretty sparse.

Original Source: My Kitchen Craze

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French Toast

1 pound loaf of French bread* 

    *(you will only need about 3/4 of the loaf, at most, because otherwise this will turn out too dry)

6 eggs

2 cups milk

3/4 cup heavy whipping cream (may use Half & Half)

1/2 cup sugar - brown sugar gives it real good flavor

1 tablespoon vanilla extract

1/2 teaspoon almond extract (optional)

1 teaspoon cinnamon

Crumb Topping 

1/2 cup brown sugar 

1/4 cup all-purpose flour 

1 teaspoon cinnamon 

3 tablespoons cold butter, cubed 

1/4 cup fresh or frozen blueberries (see my note at the bottom) 

1/4 cup pecans, chopped - I do not add

Note on using frozen blueberries: To keep them from sinking to the bottom of the batter, dust them with flour or sugar. 

Instructions:

1. Cut bread into small cubes. Remember, you only want to use about 3/4, (maybe even a little less) of the loaf. Otherwise this will turn out too dry. Place cubes in a greased 9x13" pan.

2. In a medium bowl, whisk together the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract, and cinnamon until well combined. Evenly pour over the bread in the prepared pan. Cover with foil and refrigerate at least 2 hours, or overnight is best.

3. Preheat the oven to 350.

4. Meanwhile, in a bowl, combine the brown sugar, flour, cinnamon, and the butter until it resembles coarse crumbs. Sprinkle over the bread mixture.

5. Then sprinkle over the blueberries and the pecans.

6. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 20 - 30 minutes, or until it is golden brown and it is set in the middle. The crumb topping should also be nicely browned.

7. Serve with maple syrup, if desired. 

This is just as good as leftovers, as it is the first time around.

Easy Macaroni and Cheese with Breadcrumb Topping

Good, old-fashioned comfort food

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1 1/2 cups dry, uncooked elbow pasta (macaroni)
3 tbsp flour
2 tbsp butter
1/2 tsp salt
dash pepper
2 cups milk
8 ounces American cheese


Topping (optional)
2 tbsp butter
3/4 cup dried plain bread crumbs


Cook the pasta according to package directions, and drain.

Meanwhile, in a medium saucepan, melt the butter and add the flour, stirring until well blended. Add the salt, pepper and milk, and bring to a boil. Reduce heat and cook until thick and bubbly. Add the cheese and stir constantly, until cheese is melted.

Pour the pasta in a greased 8 or 9" square pan. Add the cheese sauce and stir.

If making the topping, melt the butter in a small skillet, then add the breadcrumbs. Stir constantly until lightly browned. Sprinkle over the pasta.

Bake 350 degrees, uncovered, for 30-40 minutes, until heated through and is bubbly.

Serve. This is good accompanied by meatloaf. See Recipe below.

Easy Meatloaf

This is a quick and easy version of meatloaf that is covered with a homemade bbq sauce. Original source is AllRecipes.

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1 1/2 pounds ground beef
1 egg
chopped onion
1 cup milk
1 cup dried bread crumbs - can also use crushed cracker crumbs
salt and pepper to taste

Topping

2 tbsp brown sugar (I use dark brown sugar)
2 tbsp prepared yellow mustard
1/3 cup ketchup

In a large bowl, combine the beef, onion, milk and bread crumbs. Season with salt and pepper to taste and form into a loaf and place in a greased loaf pan or 9x13" pan. In a separate bowl, combine the brown sugar, mustard and ketchup. Spoon over meatloaf. Bake 350 degrees for 1 to 1 1/4 hours.

This is good accompanied with Macaroni and Cheese (see recipe below).

Korean Beef

I got this recipe from someone at work. It is very tasty. Serve over cooked, white rice.

1/4 cup brown sugar
1/4 cup soy sauced
2 tsp sesame oil
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, pepper flakes and ginger.

2. In a large skillet, heat the vegetable oil over medium-high heat. Add the garlic and cook, stirring constantly, about 1 minute. Add the ground beef and cook until browned. Drain.

3. Stir in the soy sauce mixture and green onions and stir until well combined. Serve over cooked, white rice.