3 Tbs. apple butter
1 tsp. Dijon mustard
1/2 tsp. honey
4 1/2-inch-thick slices sourdough bread
8 oz. aged white Cheddar,thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferably honey crisp
1-1/2 oz. (3 Tbs.) unsalted butter
Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.
1 cup pecans, chopped
3 tbsp white sugar
1/2 cup butter
1 cup flour
Cream cheese layer
1 8 oz package cream cheese
1 cup powdered sugar
1 cup whipped cream or cool whip
Vanilla pudding layer
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk
Chocolate Pudding layer
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk
2 cups whipped cream or cool whip
Preheat oven to 350 F degrees.
Spray a 9×13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly.
Spread the chocolate pudding over the creme cheese filling, then the vanilla pudding over the chocolate.
Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.
2 pounds of chicken
2 Tablespoons unsalted butter melted
1 10.5 oz can cream of chicken soup
2 cup chicken broth ( you can use the water your chicken was cooked in)
1/4 tsp salt
1/2 tsp black pepper
Place the chicken in a pot and cover with water. Cover and cook medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11×7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for minutes before serving.
1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender
1 (3 lb) pork shoulder roast
various seasonings (I used garlic powder, onion powder, seasoned salt, and ground black pepper)
1 (12 oz) can Dr. Pepper soda pop
1 cup BBQ sauce
Spray slow cooker with non-stick cooking spray.
Rub pork roast with various seasonings and place roast in slow cooker. Pour Dr. Pepper and BBQ sauce on top of roast. Cook on low for 7-8 hours or high for 5-6 hours. Shred roast with two forks (it should fall apart easily) and serve on top of hamburger buns.
Makes about 6-8 servings.
8 oz uncooked rigatoni (use Dreamfields for low carb!!)
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, un-drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
1 box yellow cake mix
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
6 bananas sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter, divided
2 Tablespoons lemon juice
Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
Place banana slices evenly on the bottom of the two cake pans.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved.
Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
Pour cake batter on top of the coconut into the two pans, dividing equally.
Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.