Croque Monsieur Pockets

This great pocket sandwich recipe is from the latest Food Network magazine. Ham and cheese go perfectly together and ham and gruyere go especially perfect together. I used Pillsbury Simply French Bread Dough (to make this dinner super simple), but you could also use a batch of homemade French bread dough or pizza dough. I really loved these little sandwiches and so did my family. Gruyere can be pricey, so for a more economical version use Swiss in the place of gruyere.

Croque Monsieur Pockets

2 cups shredded gruyere cheese (8 oz)
9 oz deli ham (I used Oscar Meyer Black Forest Ham), chopped into small pieces
1 1/2 tablespoons dijon mustard
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 tubes refrigerated French bread dough (Pillsbury Simply French Bread or Pillsbury Crusty French Bread)
1 large egg
1 tablespoon water

Preheat oven to 425. In a mixing bowl combine shredded cheese, chopped ham, mustard, nutmeg, and cayenne. Set aside.

Remove French bread dough from 1 tube and cut into 4 equal portions. Roll out the dough portions into a thin rectangle. Place a heaping spoonful of the filling onto the middle of the rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. Fold the 2 long sides of the dough to form a packet. Pinch the edges to seal. Repeat with remaining French bread dough.

Place pockets seam side down on non-stick sprayed, parchment lined or silpat lined baking sheets. Beat egg with water and brush egg wash onto the pockets. Bake until browned, about 15 minutes.

Raspberry Jello Salad

How do I describe this jello salad? It's yummy, tart, raspberry-y, and the applesauce gives it a great texture. It's a very soft set jello salad - the consistency is something like cranberry sauce - and with a dollop of whipped cream or Cool Whip it is delicious. My kids all wanted seconds.

Raspberry Jello Salad

2 cups water
1, 6 oz package raspberry Jello
2 cups unsweetened applesauce
12 oz package frozen raspberries
whipped cream or Cool Whip

In a saucepan bring 2 cups water to a boil. Remove from heat and whisk in jello, whisking for 2 minutes. Add applesauce and frozen raspberries and stir until combined. Pour into a 8.5"x11.5" baking dish. Refrigerate until set  (3-4 hours). Serve with whipped cream or Cool Whip.

Nutella No Bake Cookies

I'm going to make a confession. I am not a fan of no-bake cookies. I just don't like the grainy oatie texture. But. My kids love no-bake cookies so I make them every once in a while. As no-bakes go this recipe is pretty good. I like the subtle Nutella taste even if it has to go with all the grainy oatiness.

Nutella No Bake Cookies

1/2 cup butter
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 teaspoon vanilla
pinch salt
1/4 cup Nutella
1/4 cup peanut butter
3 cups quick oats

In a medium saucepan melt the butter. Add the sugar, cocoa, and milk and whisk. Bring to a boil, whisking, and boil for 1 minute. Remove from heat. Stir in vanilla, salt, Nutella, and peanut butter. Stir until smooth. Stir in oats. Drop by rounded tablespoon onto wax paper and allow to cool and set up. (You can refrigerate the cookies to speed up the setting-up process.)

Sweet and Sour Chicken

I love this sweet and sour chicken. It's really great and my family loved it too. I got the recipe from my friend over at Carrie's Cooking Corner. Thanks for another fabulous recipe Carrie! I'm not gonna tell you this is a quick and easy dinner to prepare. The coating and frying the chicken takes some time, but it's worth it. It tastes something like General Tso Chicken that you can get at Chinese restaurants. I'm so happy with this recipe! Yay!

Sweet and Sour Chicken

2 lbs chicken breasts or tenders, cut into bite size pieces
2 eggs, beaten
1 cup cornstarch
2 teaspoons garlic salt
oil (I used peanut oil, but you could use canola or vegetable)

Sauce:
1/2 cup ketchup
1 cup vinegar
1 teaspoon salt or garlic salt
1 1/2 cups sugar
1 tablespoon soy sauce

Preheat oven to 375 degrees.

Pour beaten eggs into a pie plate or other shallow dish. In another pie plate or shallow dish mix cornstarch and 2 teaspoons of garlic salt. Dip chicken pieces in egg and then cornstarch and place on a large plate or platter. Heat enough oil to coat the bottom of a large skillet. Brown coated chicken in the oil, turning to brown both sides. Place browned chicken into a non-stick sprayed 9x13 baking dish. Combine sauce ingredients and pour over the chicken. Bake uncovered for 40 minutes at 375 degrees. Serve over rice.

Baked Potato Soup

I'm reposting this recipe because after quite a few revisions I think I've finally come up with my favorite baked potato soup and this is it. I think it's wonderful! Like a cross between the baked potato soups at Outback and Panera. It is just a little thicker than Panera's, but I like it that way. Feel free to add more milk or broth to thin it to the consistency you like. Yum!

Baked Potato Soup

4 baking potatoes, scrubbed and baked
1/2 cup butter
1/2 cup flour
4 cups milk (I use skim)
1 can chicken broth (about 2 cups)
1 teaspoon salt
1/2 teaspoon pepper
12 slices bacon, cooked and finely chopped
1/4 cup sliced green onions
1 cup shredded cheddar cheese 

Bake potatoes. Cut potatoes in half lengthwise and scoop out the insides of the potatoes into a large bowl, break up with a spoon or potato masher and set aside. Melt butter in a large pot over medium heat. Whisk in flour to make a roux. Cook about 1 min whisking constantly. Gradually pour in chicken broth and milk while whisking. Cook until it starts to thicken. Add potatoes, salt, pepper, bacon, green onions, and cheese. Stir well and heat through.

If desired, garnish individual servings with shredded cheese, green onions, bacon, and or a dollop of sour cream. I like mine plain paired with warm rolls or French bread.

Easy Shepherd's Pie

This is a great follow up dinner to pot roast with mashed potatoes, because you can use the leftover mashed potatoes and even leftover brown gravy in the place of the tomato soup. I love transforming leftovers into a new tasty meal. I got this recipe years ago from my college roommate, Bethany, and it has been a favorite since. My husband especially loves this one.

Easy Shepherd's Pie

1 lb ground beef
1 cup chopped onions
salt
pepper
a couple dashes Worcestershire sauce
1 cup frozen peas and carrots
1 can tomato soup (or about 1 - 1 1/2 cups brown gravy)
leftover mashed potatoes, warmed (or about 2 lb potatoes, cooked and mashed with butter and cream)
1 cup shredded cheddar

Brown beef with onions. Add salt and pepper to taste, Worcestershire sauce, and frozen peas and carrots. Cook until peas and carrots are softened. Add tomato soup (or gravy) and heat through. Spread in the bottom of a 2 1/2 qt. casserole dish. Spread mashed potatoes over the top and bake at 375 for 30-40 minutes. Top with cheese and bake another few minutes.

Pioneer Woman Pot Roast

I watched the Pioneer Woman make this dish on her show a couple weeks back and knew I had to try it. I love pot roast, it's the perfect Sunday dinner, but have never found a very favorite recipe. This one just might be it. I loved the way this pot roast smelled as it was cooking. Delicious and homey. I used 2, 1 1/2 lb. pot roasts because I couldn't find one big one at the store, but it worked just fine (I fit them, overlapping, in the bottom of my dutch oven). I served it with Pioneer Woman's creamy mashed potatoes and my family loved it.

Pioneer Woman Pot Roast

canola oil
2 1/2 - 3 lb pot roast
kosher salt
ground black pepper
2-3 onions, cut into quarters
5-6 carrots, cut into large chunks
3-4 cups beef stock
2 sprigs fresh rosemary (or a generous sprinkling of dry)
2 sprigs fresh thyme (or a generous sprinkling of dry)

Heat enough canola oil to coat the bottom of a dutch oven. Sprinkle both sides of beef with salt and pepper. Brown beef on both sides and remove to a plate. Add carrots and onion and cook until just browned. Remove to a plate. Pour in a little beef stock and whisk up the browned bits on the bottom of the pan. Place beef back in the pan and then the onions and carrots. Add enough beef stock to come up the sides of the beef. Place rosemary and thyme on top. Put the lid on the dutch oven and bake in a preheated 275 degree oven for 3-4 hours depending on the size of your roast (I did 4 hours). Remove roast from pan, cut into pieces, put into a serving dish and ladle juices over the roast to keep it moist. Remove onions and carrots and serve with the roast.

Just Like Cracker Barrel's Grilled Chicken Tenders

I love Cracker Barrel. When I have the pleasure of eating at a Cracker Barrel I always have their grilled chicken tenders with 2 sides of carrots - it's my favorite! So when I saw this grilled chicken tender copy cat recipe on Mommy's Kitchen I had to try it and I was not disappointed. It's surprising just how much these chicken tenders taste like the ones at Cracker Barrel even though they aren't grilled at all. You make them in a skillet with a marinade, so I guess they are braised rather than grilled. Interesting, but so good and so simple.

Just Like Cracker Barrel's Grilled Chicken Tenders

2 lbs chicken tenders, or chicken breasts cut into strips
1 cup bottled Italian Dressing (I used Wish Bone)
2 teaspoons lemon juice
4 teaspoons honey

Combine the dressing, lemon juice, and honey. Place chicken tenders in a gallon size ziplock and pour dressing mixture in. Seal and let marinate in the fridge for 1 hour. Pour chicken and marinade into a large non-stick skillet and cook over med-high heat. The tenders will cook through and the liquid will mostly evaporate leaving a browned glaze on the cooked tenders (the picture below is of the tenders cooking before the glaze forms). Turn the tenders to let them get browned on both sides. Be careful not to let it burn as the sugars in the marinade can go from a nice glaze to burnt rather quickly. Remove from heat and serve.