A Few quick and easy dinners

I have a few stand by's that are pretty easy and yummy.

Turkey Swiss Avocado Sandwich Bake

This is one I just invented. My kids love it and we really enjoy it. It is really good with some kind of salad.

1 loaf french bread - I pick up a fresh loaf from Smiths, Albertsons, etc. yummy!
Cut this in half length wise and place face up on a baking sheet.
Spread with mayo and seasoning if you wish. Ranch might be good too.
Layer with turkey slices, avocado slices, and top with swiss cheese slices. Put in oven on about 450 and let it bake until the outside is crunchy and cheese is melted.
Cut into slices and serve

Homemade Hot Pockets

One of my favorite recipes that I made up using my bread maker. You can also use just Rhodes roll dough.
I make the dough in my breadmaker and the break it into large chunks. I roll them out and put ham slices and grated cheddar cheese inside. I fold the dough over and seal the edges. Let rise. And then bake according to the dough instructions. My kids and Rob LOVE these. They are also delicious with turkey, swiss and cream cheese.

Pulled Chicken BBQ Sandwiches

My kids really love these. I used to buy the premade Lloyds BBQ but realized that there usually isn't quite enough for our growing family. My kids also sometimes complained that it was too spicy. So I tried an experiment. I had Rob pick up a rotisserie chicken from Costco and I basically just shredded all of the meat off of it. I put it in a pan and added a bottle of KC Masterpiece BBQ sauce and about a 1/2 C brown sugar. I stirred it up and heated it up on the stove and walla! Awesome pulled chicken sandwiches! My family liked these MUCH better than the premade Lloyds kind.

Chicken Caesar Wraps

Another invention I did. We LOVE these, especially in the summer. They are nice because they are quick, light, and you don't have to use your oven and heat the house up.
4-5 Chicken Breasts - sliced
Sautee the chicken breasts in olive oil and garlic until done.
Add:
1 bottle of Newman's Own Caesar Dressing. Just pour the whole bottle over the top of the chicken and let it simmer.
While it is simmering, make up a premade package of Caesar Salad using the dressing in the packet. I don't add the croutons, but you could if you wanted.
Assemble:
Using either wraps or flour tortillas, put some salad, chicken slices, and wrap. I fold in the edges to prevent them spilling.
That's it. These are so so yummy!!

Sherried Rosemary Artichoke Chicken

I absolutely LOVE this recipe!! I make it quite often for Sunday dinner and it is a favorite. It combines some of my favorite things - artichoke hearts, mushrooms, and rosemary. It is also great because I try to use large chicken breasts so that I have leftovers. It is delicious served over rice or pasta.
SHERRIED ROSEMARY ARTICHOKE CHICKEN

6 - 8 boneless, skinless chicken breasts -Salt, pepper paprika to taste
6 T. butter, divided
1 16 oz. can artichoke hearts, drained
1/4 lb. fresh mushrooms
3 T. chopped scallions or onions
2 T. flour
2/3 cup chicken broth
1/4 cup cooking sherry
1/2 tsp. dried rosemary
Sprinkle chicken pieces with salt, pepper and paprika and brown well in 4 T butter. Remove chicken from pan and place in a 2 quart casserole and arrange the artichoke hearts between the chicken. Add the remaining 2 T. butter to the drippings in the pan and add mushrooms and scallions; sauté until tender. Sprinkle the flour over the mushrooms and stir over low heat for at least 1 minute. Stir in broth, sherry and rosemary. Cook stirring often for 5 minutes and pour over chicken. Can be refrigerated at this point. Bring back to room temperature; cover and bake at 375 degrees for 45 minutes. Yield: 6 - 8 servings

Cream Cheese Chocolate Chip Cookie Bars

I really love this recipe because, again, it is SO easy! Nothing like using pre-made cookie dough! I love it with the chocolate chip cookie dough but I am going to be adventurous and try it with maybe the white chocolate chip macadamia or peanut butter next time. YUM!

Cream Cheese Chocolate Chip Cookie Bars
Ingredients: 1 (18 oz) tube refrigerated chocolate chip cookie dough

1 (8 oz) package cream cheese, softened
1/2 cup sugar 1 egg
Preheat oven to 350. Cut cookie dough in half. For crust, press half of the dough into the bottom of greased 9-inch square baking pan or 7 x 11 inch baking pan. In mixing bowl, beat cream cheese, sugar and egg until smooth. Spread cream cheese mixture over crust and crumble remaining dough over top. Bake for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack, cut into bars. Refrigerate leftovers, if there are any.

Overnight Orange Pull Aparts

This is one of my favorite recipes. I make this every year for Christmas morning breakfast and serve it with hot cocoa and sausage. It is SO easy and what I like best is that I can throw it together the night before and it is all ready for the next morning.

Overnight Orange Pull Aparts

12 to 16 frozen white roll dough (still frozen) (I use Rhodes dough)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries or Craisins

1 orange rind, grated finely

½ cup butter or margarine,

melted Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan.Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.

Frosting: 1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice
For a cinnamon flavored version you can use: ¾ chopped nuts in place of the cranberries 4 oz package of butterscotch pudding in place of vanilla pudding, and sugar ½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice)

Famous Green Salad

I have yet to make this salad and take it anywhere and come home with any of it left. It is always a hit. I got the original recipe from my sister-in-law a few years back and have since done some tweaking and trying new things etc. I say it is famous because every time I bring it, I get hit up for the recipe over and over and it is known as "that yummy salad that you make."

2 heads iceberg lettuce
1 head green leaf lettuce
Chop these up and put in large bowl (I usually use my big Tupperware bowls)
Then add
16 oz shredded mozzerella cheese
1 jar bacon bits - normal spice jar size
1 large can drained mandarin oranges
1/2 - 1 can cashew halves or pieces
1/2 bag of craisins or more if you like
The salad part is really just kind of add more or less as you like.
Mix this all together well.
Dressing:
1/4 C pureed red onion - (I usually just buy a really small red onion because you don't need that much. Peel it, cut it up and put it in your blender. You may want to add a teeny bit of water to help get it started blending. And you blend it until it is pureed. Empty that out of your blender except for the 1/4 C)
1 C Sugar
1/2 C Red Wine Vinegar
2 t dry or regular mustard (I use the regular mustard)
Blend all of this together until well blended.
Then add 3/4 Canola or Veggie oil.
Blend again.
Mix the salad well but don't add the dressing until right before you serve it to avoid it from getting soggy. Don't overdo it on the dressing. Just enough to cover it. You may have some dressing left over.
I just made this for a family party and it fed about 30 people. None left of course. LOL. A few weeks ago I had to make it for a much bigger party so I doubled it and it fed about 75 people.Enjoy!

Andes Mint Brownies

This recipe is absolutely to DIE for! I think it originally came from Pampered Chef. It uses Andes mints and cream cheese so it HAS to be good, right?

Andes Mint Brownies
1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 drops green food color (optional)
1 package (4.67 ounces) Andes mints (28 pieces), unwrapped, divided
DIRECTIONS:
1. Preheat oven to 350ºF. Lightly spray a 9x13 pan . In a bowl, prepare brownie mix according to package directions for cake-like brownies. Pour batter into baker, spreading evenly. Bake 35-40 minutes or until brownie is set. Do not over-bake. Remove to cooling rack; cool completely.
2. In a bowl, combine cream cheese and powdered sugar; whisk until smooth. Add food color, if desired; mix well. Spread evenly over brownie.
3. Coarsely chop 18 of the chocolate thins; sprinkle over filling. Place remaining 10 chocolate thins in small microwave safe bowl. Microwave, uncovered, on HIGH 20-40 seconds, stirring after each 20-second interval, until melted and smooth. Do not overheat. Drizzle chocolate in a circular pattern over filling. Allow chocolate to set 5 minutes. Cut and serve.

Cranberry Salsa

I got this recipe off of Good Things Utah a few years ago and it has become a BIG hit in my family, especially at Christmas time. It is easy to make and SO yummy!

1 12oz package fresh cranberries
3/4 C Sugar
1 medium green jalapeño with seeds removed (be careful when removing seeds NOT to touch your face or eyes. If you want it more spicy, you can leave one or two of the seeds in.)
1 green onion
1-2 T fresh cilantro to taste or 1 tsp dried cilantro (I always use the fresh cilantro)
1/4 tsp Cumin
Put all ingredients in food processor and mix until a course mixture. Store in refrigerator overnight for flavors to blend.
Makes 3 Cups.

I spread a layer of cream cheese onto a platter and then pour the salsa over the top. You can serve it with tortilla chips or crackers.