Yummy Panini

(Perfect for hot, sunny evenings!)
1/4 cup extra virgin olive oil
1 1/2 tbsp. balsamic vinegar
1 clove garlic, minced
sliced mozerella cheese
sliced tomatoes
fresh basil
fresh artisan bread, anything with a good crust
Whisk olive oil, vinegar and garlic in a small bowl, salt & pepper to taste. Slice bread into sandwich slices and brush outside of bread with olive oil. Layer mozerella, tomato, and basil on top of the bread. Drizzle lightly with the dressing (oil, vinegar, garlic) and sprinkle with salt and pepper. Put other bread slice on top. Place sandwich in a hot panini press (I use my sandwich maker griddle) and grill until bread is toasted and cheese is melted.
*Also good with a piece of pre-grilled chicken layered on sandwich.

Chicken Roll Ups

submitted by BethAnna Shock
2 pkgs crescent rolls
1-2 pkgs cream cheese softened to room temp
1-2cans canned chicken
2-3 celery stalks chopped
1-2 Green onions chopped (whites & greens)
Onion Powder (optional)
Garlic Powder (optional)
Melted butter (optional)
Family size can cream of chicken soup
In a bowl combine softened cream cheese, canned chicken (desired amount) chopped celery & green onions in a bowl add a dash of each seasonings (optional) mix well. Set aside.
Flatten out crescent rolls on a pan place a spoonful of cream cheese mixture in the middle of the crescent roll. Fold up like a crescent making sure to seal all edges. Brush melted butter over the top (Optional)
Follow baking temp/time for rolls.
In sauce pan combine cream of chicken soup and 1 pkg cream cheese and heat until cream cheese is completely dissolved into soup.Serve rolls with soup poured over the top.
Variations: Easily made vegetarian by substituting chicken with tofu or mushrooms. Use Cream of mushroom soup instead. Also works well with FatFree cream cheese & FF creamed soup. You can leave out the celery & onions for your picky eaters (my children never know whether I make it with or without the veggies) And the soup can be made with milk rather then cream cheese and works just fine- not as rich.

Meg's Tortilla Soup

(this is my mother-in-law's amazing recipe that I've revised to make it slow-cooker compatible.)
4 boneless, skinless chicken breasts, cooked and shredded
minced garlic
1 onion, chopped
one small can diced chilis
2 cans (14 oz each) chicken broth
2 cans (14 oz each) crushed italian recipe tomatoes
1 can corn
1 can pinto beans
1 envelope taco seasoning
or corn tortillas, cut into 1/2 inch strips
cheddar cheese, grated
sour cream
Combine all ingredients in greased slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Serve over tortilla chips, top with sour cream and grated cheese. So SO good!

Baked Mac and Cheese

submitted by Kira P.
2 1/2 cups un cooked macaroni noodles
1 cube butter, melted
2 cups cheese- i usually use a little bit more
4 cups milk
salt/pepper
coat noodles in 9x13 pan with butter. pour milk over noodles and add cheese. then season.
bake at 325 for 1 hour
YUM!

Karyn's Pizza Bake (it's not really pizza!)

2 cans of refrigerator biscuits
1 can pizza sauce (I make my own with a can of tomato sauce, garlic powder, and italian season.)Grated Mozerella cheese
desired pizza toppings (pepperoni, pineapple, peppers, olives, mushrooms, sausage, etc;)

Preheat oven to 350 degrees. Grease a baking sheet with cooking spray. Remove biscuit dough and cut in quarters. In a bowl, stir the pieces of dough together with the pizza sauce, toppings, and some of the cheese. Spread the mixture onto the baking sheet, and top with remaining cheese. Bake for 1/2 hour, or until the biscuits are golden brown. Check with a toothpick in the center biscuits to make sure it's cooked all the way through.

My husband LOVES this stuff!

Shepherd's Pie

(Submitted by Anna G.)
1 pound Hamburger
1 can of corn & or green beans
1 small can of Cream of Chicken/mushroom soup
Mashed potatos
cheese
First brown the hamburger untill it is cooked throughly. This is when you prepare your mashed potatos as well. (I like to use the betty crocker mashed potatos that are already done, you just have to heat them up:))then in a bowl combine browned hamburger, corn or beans, and soup.Stir. Then top with your mashed potatos and sprinkle cheese on top. Then heat in the microwave for a minute or so.

Fried Tacos

1 pound hamburger
chopped onion
salt & pepper
garlic powder
chili powder
vegetable oil
flour tortillas
grated cheddar cheese
chopped tomatoes
shredded lettuce
taco sauce
Season your hamburger meat with the salt, pepper, garlic, and chili powder. Add the chopped onion. In a frying pan, brown the meat and then set aside.
Pour a few tablespoons of oil into a pan and place a tortilla in to brown. Watch it carefully! Once it's brown, flip over and add a couple spoonfuls of meat and some of the chedder cheese. Fold the tortilla in half and fry till the taco reaches desired crispness. Repeat with all tacos.
Add the other condiments once each taco is cooked.

Teriyaki Flank Steak

Teriyaki Flank Steak

1 cup chopped onion (1/2 ½ large onion)

1/3 cup orange juice

1 cup teriyaki sauce

1 Tablespoon chopped garlic

1 Tablespoon sesame oil

1 Tablespoon rosemary

1 flank steak

Pour all of the ingredients together in a gallon size plastic bag. Then place flank steak into the marinade, and place into a 13 X 9 baking dish. Put the pan in the refrigerator, and let marinade for at least 1 hour. (The longer you can marinade the steak the better). Turn the steak over occasionally so that both sides get marinated. Remove steak from marinade, and grill or broil to desired temperature. Cut into strips and serve. (It's best to cut against the grain of the meat)Serve with rice and steamed veggies.

Hawaiian Chicken

4 to 6 boneless, skinless chicken breasts
1 can (8 ounces) crushed pineapple
1 bottle barbeque sauce
4 to 6 cups rice, cooked
Place meat in greased slow cooker. Combine pineapple and barbeque sauce and pout over meat. Cook on high heat for 3-4 hours or on low heat 6-8 hours. Serve over rice.
Makes 4-6 servings.

Serve with broccoli.

Rosemary Roasted Potatoes

The distinctive, yet not overwhelming flavor of the rosemary in these potatoes will complement just about any kind of burger. I'm posting this to go along side our Bacon Cheeseburger.



2 pounds fingerling or small Yukon gold potatoes
3 tablespoons olive oil
1 1/2 tablespoons fresh rosemary or 2 teaspoons dried
2 teaspoons salt
Freshly ground pepper



Preheat oven to 375 degrees F. Place the potatoes in a medium bowl. (if any of the potatoes are particularly large, cut them in half.) Add the olive oil, rosemary, salt and pepper to taste, and toss so all the potatoes are coated with oil.
Transfer to a 9x13 inch baking dish.
Bake, uncovered, on the center rack for about 50 minutes, or until tender. Serve immediately.
Serves 4.

Bacon Cheeseburger

8 slices bacon, cooked to desired crispness
1 1/2 pounds ground round
salt
1 tablespoon vegetable oil
4 thin slices of cheddar or other semi-hard cheese
4 hamburger buns

Gently shape the meat into 4 burgers about 3/4 inch thick and 4 inches across. Make a 1/4 inch dimple in the center of each burger with the tips of your middle three fingers. Sprinkle both sides with salt.
Place a skillet over high heat and let it get very hot, about 2 minutes. Add the oil and spread it evenly over the pan. Arrange the burgers so they aren't touching and cook, uncovered, for 5 minutes. Turn and lay a slice of cheese over each burger. Do not Cover. Cook about 4 minutes more for medium-rare, or as desired.
Remove the burgers from the pan, place on the buns, top each with 2 slices of bacon, and serve proudly.

I usually add a leaf of lettuce and a slice of tomato as well. If I'm really into it, I sautee a few onions for the burgers and add some barbeque sauce for flavor.

Barbeque Chicken Pizza

12 regular Rhode's rolls, thawed and risen

6 ounces boneless, skinless chicken breast, diced

1/2 chopped onion

1 cup of your favorite barbeque sauce divided 1/2

green pepper,chopped

1 small tomato, diced

1 can pineapple tidbits, drained

1 cup grated mozerella cheese

Cook chicken & onion in 1/2 cup bbq sauce until chicken is no longer pink. Set aside. Combine rolls into a ball. Roll into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Bake @350 for 10 minutes.

Spread with remaining 1/2 cup bbq sauce. Top with chicken and onion mixture, peppers, tomato, & pineapple. Sprinkle with cheese. Bake @350 for an additional 10-15 minutes.

Serves 8 slices.

My family loves this! I sometimes leave out the tomato, but it's great both ways! (Oh, I also use a little more cheese!)

Super Nachos

1 pound hamburger
dash of each of the following spices: garlic powder, chili powder, salt & pepper, dried minced onions
1 can refried beans
1 diced tomato
1 can diced chilis
1 pint sour cream
2 cups shredded cheddar cheese
some shredded lettuce
tortilla or pita chips

Brown your hamburger in a pan with all the spices listed above. In a pan, spread out the refried beans and layer the cooked hamburger on top of that. Top with cheese and bake @350 degrees for 5 minutes.

Put out bowls of all the toppings and allow your family to put whatever they want on their chips. It's easy, it's fun, and my kids love it!

Round Steak Over Rice

Round Steak Over Rice
2 pounds round steak sliced about 1/4 inch thick
2 Tbsp. oil
2 Tbsp. dried minced onion
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 cup corn starch
1/4 cup soy sauce
4 oz. can mushrooms
2 beef bouillon cubes
dash pepper
2 1/2 cups water to make a paste with corn starch to thicken. Simmer for 30 min. and serve over rice.

(Sorry, I couldn't find any good pictures of this!)

Chicken Salad

Best Chicken Salad EVER!
(I hated chicken salad my whole life until I tasted this incredible recipe from Chelsea!)
2 cans of Tyson canned chicken (for a fresher taste, you can cook and shred your own chicken.)
1 small package of slivered almonds, toasted
1 small bunch of red seedless grapes, sliced in half
chopped celery (you decide how much you want in there)
1/2 bottle of Kraft coleslaw dressing (this is what makes it taste so good!)
Mash up the chicken with a fork while slowly adding in the rest of the ingredients.
Serve on croissants/bread to make sandwiches OR stir into your favorite type of cooked pasta to make a yummy chicken and pasta salad.