Pioneer Woman's Favorite Sandwich

Recipe from Thepioneerwoman.com

Another fabulous recipe from the pioneer woman.
So delicious.

Ingredients
1 Tablespoon Dijon Mustard
1 Tablespoon Mayonnaise
1 whole Tomato
1 whole Red Onion, Small
4 slices Mild Cheddar
1 can (4 Oz.) Whole Green Chilies
4 slices Provolone
4 slices Rye Bread (I used marbled rye)
Butter

Preparation Instructions

For the sauce, mix 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise together in a small bowl. Spread a very thin layer onto the inside of both pieces of the bread.

Slice the red onion and tomato. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red
onion followed by two sliced of provolone. Place whole green chili slices on top of provolone and put the sandwich together. Spread butter on both sides of the bread.

Heat a nonstick skillet over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown.

Spinach Dip

 
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup Best Foods mayonnaise
1 pkg. Knorr vegetable soup, Dip & recipe mix (found by the soup section)
1 can (8oz.) water chestnuts, drained and chopped
3 green onions, chopped
 
Put spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions in bowl and mix well. 
Cover, chill 2 hours to blend flavors.
Serve with cut up vegetables, chips, crackers or bread slices.
 

Artichoke dip

1 c. Mozzarella shredded
1 c. Parmesan cheese shredded
1 pkg. Cream cheese
1 c. Mayo
2 cans artichoke hearts chopped
4 green onions finely chopped
2 garlic cloves finely chopped


Mix all ingredients in bowl and season with salt and pepper. Pour into 9x13 pan and top with sprinklings of mozzarella and Parmesan cheese. Bake at 350 for 30 minutes until golden brown.

Stuffed Bell Peppers

1 lb. Hamburger
1 can cream of mushroom soup
1 tsp. Worchestershire sauces
1/2 c. Chopped onion
4 bell peppers
About 1 c. Cheddar and mozzarella cheese
Red pepper flakes
1/2 c. Cooked Rice

Boil peppers for 10 minutes.

Pre-heat to 350

Season hamburger and onion with salt and pepper and brown in a skillet.
Stir in cream of mushroom soup, worchestershire sauce, cheese, red pepper flakes, and rice.
Stuff mixture into peppers.
Bake at 350 for 30 minutes.

My "Mom's" Chicken Noodle Soup

2 t. Chicken soup base
3 c. Chicken stock
3 c. Chopped carrots
2 c. Chopped celery
3/4 c. Chopped onion
2 cans cream of chicken soup (healthy request)
1/4 cup evaporated milk
2 cups cooked diced chicken
2 1/2 oz. (about 2 cups) cooked noodles
Salt and pepper

Heat soup base and stock together.
Add carrots, celery, and onion. Simmer until veggies are tender.
Add cream of chicken soup and milk. Stir.
Add cooked chicken and cooked noodles.
Add salt and pepper to taste.

Hot Fudge

1 cup sugar
3 tbs. cocoa powder

Mix over low heat for 3 minutes.

Add:
3 tbs. butter
1 cup evaporated milk

Boil 3 minutes (longer if needed so it thickens)

Add: 1 tsp. vanilla

Serve over brownies and ice cream for my favorite dessert!!! :)

Strawberry Brownies

1 Brownie Mix
1 (3.5 oz) pkg vanilla instant pudding
1 1/2 cups milk
2 cups frozen non-dairy whipped topping
1 quart fresh strawberries

Preheat oven to 350.
Grease bottom and sides of two 9-inch round cake pans.
Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans.
Bake 20 to 25 minutes
Cool 10 minutes. Remove from pans; cool completely.

Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill.

To serve, place one brownie layer on plate. Top with half each of pudding mixture and
strawberries. Repeat.


Easier to serve (and just as good) with brownies cooked in a 9x13 pan and then pudding mixture and strawberries on top.