I got this recipe from my cousin Debbie. She always made these for our annual family Christmas get together. They are a favorite of my family and friends! Great to make ahead and heat right before the party. Hope you love them as much as I do!!
2 pkgs King's Hawaiian Sweet (or honey) rolls 24 rolls total
1 lb Deli style honey ham sliced thin (cut in quarters)
6 slices swiss cheese (cut in quarters)
1 1/2 stick butter
3 TBLS poppy seed
3 TBLS Worcestershire
2 tsps Dried Mustard
1 tsp garlic salt
1 small yellow onion finely diced
Preheat oven to 375. Slice the rolls open sandwich style, build the sandwiches on a large cookie sheet with the ham & cheese and set aside. In a saucepan combine all other ingredients until butter melts, simmer for 15 minutes. Pour liquid mixture over the sandwiches and bake uncovered until cheese melts, about 15 minutes. Serve.
Sometimes I make these ahead of time, reheat the mixture when I get to the party, pour and bake so they will be nice and warm. ENJOY!
Wednesday, December 28, 2011
Monday, October 17, 2011
Pork Chop's and Wild Rice Casserole
So I love love love rice! I especially love wild rice. We had this one last night for dinner along with roasted brussels sprouts! This is an easy one and it fills you up too!
4 bone in Pork Chops
1 box Uncle Ben's Wild Rice (regular cook time NOT fast cooking )
1 can sliced water chestnuts
1 pkg Lipton Onion Soup Mix
2 cups beef broth
salt and pepepr the pork chops to taste
1/4 a stick of butter
lightly spray or butter a baking dish. Rinse pork chops in hot water and pat dry. Season with salt and pepper. Place pork chops in baking dish. Sprinkle with Lipton onion soup mix and contents of rice package. Cover with beef broth and water chestnuts and pats of butter. Cover tightly with foil, bake at 400 for 45 minutes, remove foil and bake another 20 minutes. Pork should be fork tender.
You can also use those little boneless pork steaks. They do not require as much cooking time. I suggest uncovering after 30 minutes and cook 30 minutes with out foil and give it a try. Watch out those little guys can dry out quick!
Enjoy!
4 bone in Pork Chops
1 box Uncle Ben's Wild Rice (regular cook time NOT fast cooking )
1 can sliced water chestnuts
1 pkg Lipton Onion Soup Mix
2 cups beef broth
salt and pepepr the pork chops to taste
1/4 a stick of butter
lightly spray or butter a baking dish. Rinse pork chops in hot water and pat dry. Season with salt and pepper. Place pork chops in baking dish. Sprinkle with Lipton onion soup mix and contents of rice package. Cover with beef broth and water chestnuts and pats of butter. Cover tightly with foil, bake at 400 for 45 minutes, remove foil and bake another 20 minutes. Pork should be fork tender.
You can also use those little boneless pork steaks. They do not require as much cooking time. I suggest uncovering after 30 minutes and cook 30 minutes with out foil and give it a try. Watch out those little guys can dry out quick!
Enjoy!
Thursday, September 29, 2011
Cajun Chicken Pasta
One of my favorites. I would say when I created this recipe, it was the beginning of my love of cooking! I was eating dinner with one of my friends Ami and we tried the Cajun Chicken Pasta. It was good but knew I could make it better....meaning more of the things we liked and less of things we didn't. It has become a favorite of my friends!
2 boneless skinless chicken breast
1 each of, zucchini, summer squash, bell pepper and one sweet yellow onion
1/2 a package of extra wide egg noodles
2 fresh tomatoes,peeled and sliced (or can stewed tomatoes)
Tony Chacheres Creole seasoning or Wildtree Cajun seasonings (about 1-2 TBLS depending on your taste)
1 tsp fresh minced garlic
2 TBLS of Olive Oil or Wildtree Grape seed Oil, I love the Roasted Garlic Grape seed Oil, yum!
In a large pot, put in oil, cubed chicken and sprinkle with 1/2 the seasoning. Cook over medium heat until the chicken turns white on all sides. Throw in the veggies, I usually chunk them up as well in big bite size pieces. Add the tomatoes, rest of the seasoning and garlic. Cover and let cook stirring occasionally until the veggies are tender, about 20 minutes. Do not over stir! While the mixture is cooking, start boiling the noodles.
When the noodles are done drain and place in a bowl and serve with a spoonful of your chicken mixture for a delicious meal.
Recently Dewayne had me add Alfredo sauce to the noodles...yum! It is excellent either way!! In the summer I sometimes add fresh okra! Actually in the summer Dewayne's dad has everything we need for this in his garden! There are even some chickens running around...however I don't see us eating them :)
2 boneless skinless chicken breast
1 each of, zucchini, summer squash, bell pepper and one sweet yellow onion
1/2 a package of extra wide egg noodles
2 fresh tomatoes,peeled and sliced (or can stewed tomatoes)
Tony Chacheres Creole seasoning or Wildtree Cajun seasonings (about 1-2 TBLS depending on your taste)
1 tsp fresh minced garlic
2 TBLS of Olive Oil or Wildtree Grape seed Oil, I love the Roasted Garlic Grape seed Oil, yum!
In a large pot, put in oil, cubed chicken and sprinkle with 1/2 the seasoning. Cook over medium heat until the chicken turns white on all sides. Throw in the veggies, I usually chunk them up as well in big bite size pieces. Add the tomatoes, rest of the seasoning and garlic. Cover and let cook stirring occasionally until the veggies are tender, about 20 minutes. Do not over stir! While the mixture is cooking, start boiling the noodles.
When the noodles are done drain and place in a bowl and serve with a spoonful of your chicken mixture for a delicious meal.
Recently Dewayne had me add Alfredo sauce to the noodles...yum! It is excellent either way!! In the summer I sometimes add fresh okra! Actually in the summer Dewayne's dad has everything we need for this in his garden! There are even some chickens running around...however I don't see us eating them :)
My very first post.
Welcome to my blog! First I must say I am new at this! I am just starting to get my blog set up so it may be under maintenance for the next few days. I decided to create a blog with all my favorite recipes, old and new. I wanted a place my friends and family could go to get one of their favorite recipes of mine.
I developed a love for cooking in my early twenties. It started with trying to re create a meal I had shared with a friend at a local restaurant and went from there. As a child I was always getting in trouble for "playing with my food". I was always sitting at the table after we had eaten stirring the mashed potatoes....which were instant by the way. Now that is another story.... you will have to return so I can tell you!
Thanks for following my blog. I hope to provide you with recipes you and your family will love.
I developed a love for cooking in my early twenties. It started with trying to re create a meal I had shared with a friend at a local restaurant and went from there. As a child I was always getting in trouble for "playing with my food". I was always sitting at the table after we had eaten stirring the mashed potatoes....which were instant by the way. Now that is another story.... you will have to return so I can tell you!
Thanks for following my blog. I hope to provide you with recipes you and your family will love.
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