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.

German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted

Pre-heat oven to 400.
Combine eggs, milk, flour, and salt in a blender and process until smooth.
Pour melted butter into a 9x13 pan and add the batter.
Bake at 400 for 20 minutes.

S'mores Cupcakes

Ingredients:

For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped 

For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water 

For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract 

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.  (Note: I used the bottom of a bottle.)  Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.  (Note: I just set a glass bowl over simmering water.)  Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch (or under the broiler which is what I did because I do not have a kitchen torch) and garnish with chocolate and graham cracker segments.

Spinach Tomato Tortellini

Ingredients

1 (16 ounce) package cheese tortellini ( I have used tortellini or ravioli)

1 (14.5 ounce) can diced tomatoes with garlic and onion (I have substituted this with a can of regular diced tomatoes as well as fresh tomatoes)

1 cup chopped fresh spinach (I have substituted this with fresh spinach)

1 cup sliced mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1 teaspoon minced garlic

2 tablespoons all-purpose flour

3/4 cup milk

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

Directions 

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. 

While you get the tortellini going, combine the tomatoes, spinach, mushrooms, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. 

In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. 

Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.