1 stick butter
Small grated onion
1 tablespoon poppy seed
1 tablespoon Dijon mustard
Loaf of Italian bread
Sliced Swiss cheese706-302-6359
Slice the bread but not all the way through. Melt butter and add onion, poppy seed and Dijon mustard. Brush the butter mixture between every slice of bread. Add cheese to each section. Wrap in foil and bake 350 for 20 minutes. Open the foil and bake 10 more minutes.
Some of my favorite recipes I have gotten from Janie Davis. This one doesn't disappoint.
2 cans artichoke hearts
2 cups parmesean cheese (in the can)
2 cups Hellmans Mao
Paprika
Drain and chop artichoke hearts. Mix with parmesean cheese and Mao. Sprinkle with Paprika. Bake uncovered for 30 minutes.
Serve with bagel chips or toasted baguette slices.
You can add cooked chicken if you want it to be more hardy.
Pack of 24 frozen rolls (partially thawed)
2/3 cup sugar
2 tsp. Cinnamon
2/3 cup brown sugar
1/2 cup melted butter
Spray the inside of bundy pan or pound cake pan. Cut partially thawed rolls into fourths.
Mix sugar and cinnamon. Toss roll in this mixture and place evenly into pan. Heat butter and brown sugar together and pour evenly over the rolls. Bake at 350 degrees 35-40 minutes. Let cool 10 minutes then invert on a plate. Serve warm
Options: top with icing made from confectioners sugar, milk and vanilla.
Other options would be to add nuts and/or raisins to the rolls before baking.
1 1/2 cup self rising flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped pecans
1 1/4 cups milk
1 egg
3 tablespoons melted butter
Mix dry ingredients together including the pecans. Mix milk and eggs together with a fork until well mixed. Add liquid to the dry mix and stir till well mixed. Melt the butter in a skillet. Add 1/4 cup of the batter to the melted butter. When batter starts to bubble flip to other side until brown. Serve with maple syrup.
2 pounds boneless breast roasted and diced or shredded (roughly 2 large breast)
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lemon juice
1 apple peeled and diced
1 cup toasted pecans (10 min in 350 degree oven) chopped
1/2 cup dried cranberries
Salt and pepper to taste.
Mix all wet ingredients together and toss with the other ingredients. Refrigerate. I actually think it's better if it sits in the frig awhile before you serve it so the flavors can marry.
This dressing is perfect on salads with strawberries, toasted pecans and feta cheese.
1/2 cup oil (canola or vegetable)
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon lemon juice
3 tablespoons sugar
1/2 teaspoon garlic salt
For crust I use Martha White Pizza crust mix. It comes in the packages like the muffin mixes, not a box. I prepare it according to package directions and I go ahead and slide it in the oven while I'm mixing up my chicken mixture.
I used half the recipe for my buffalo chicken dip that I have already posted to my blog. I spread it onto the pizza crust and bake at the 475 directed on the pie crust for 10-12 minutes. Check the bottom of the crust to determine if it's done. Let it cool slightly before you serve it.
Line a large baking sheet with parchment paper. Lay slices of bacon on the parchment paper. Place in cold oven. Turn oven on 425 degrees and set timer for 25 minutes. Thick slice bacon will take a little longer. Easy clean up. Just carefully pull up the edges of the paper to the center and place in the trash can. Pan will not even need washing.
