Football Season! I love watching college football and, of course, I enjoy eating game day foods. I make a variation on the club sandwich that is really easy to prepare and tastes good. This recipe could be made for other occasions, but I seem to only make it during football season.
1 can Pillsbury® Crusty French Loaf
1⁄2 cup shredded sharp Cheddar cheese
1⁄2 cup shredded Swiss cheese
5 slices deli turkey
5 slices deli ham
4 slices bacon, cooked
1. Preheat oven to 350°F. Spray a cookie sheet with non-stick cooking spray.
2. Unroll the dough. Sprinkle the cheeses over the dough.
3. Place the turkey, ham, and bacon on the dough.
4. Roll the dough and press the edges to seal. Make 4 slits in top of loaf. Place on cookie sheet.
3. Bake the club loaf at 350°F for 25-30 minutes. Let cool 5 minutes, then cut into 1-inch slices.
Enjoy! And Geaux Tigers!!
Michael and Gavin both love all types of pasta dishes. Going through my recipe box, I came across an old recipe for a copycat Monjuni’s spaghetti sauce. I made a couple of changes, added meatballs, and a new family favorite was made! This is a super easy recipe, and I can keep everything on hand to make whenever the mood strikes.
Prep Time: 5 minutes
Cook Time: 1 1⁄2 hours
2 (28 ounce) cans tomato puree
2 tablespoons basil
2 tablespoons oregano
1 clove garlic, minced
2 teaspoons olive oil
1 teaspoon onion powder
1⁄2 teaspoon black pepper
1 (1 pound) package of frozen meatballs
1. Combine tomato puree, basil, oregano, garlic, olive oil, onion powder, black pepper, and frozen meatballs in a large pot, cover, and simmer for at least 1 hour.
2. Cook spaghetti.
3. Serve sauce over spaghetti. I usually make garlic bread to go with it.
I put the cook time as 1 1⁄2 hours, but sometimes I cook the sauce a little longer. Also, you could substitute ground beef for the meatballs, or the sauce can be made without adding any meat. This is easy to make and we all enjoy it.
Slow cooker recipes are great! I’ve previously mentioned my love of Tex-Mex food, and with winter here, I’m loving the soups…. so obviously, one of favorite recipes is chicken enchilada soup. This is a super easy recipe, just add everything to your slow cooker and come back to a yummy meal at the end of the day.
Prep Time: 10 minutes
Cook Time: 6-8 hours
1 can (15 oz) black beans, rinsed and drained or 3⁄4 cup dry beans that have soaked overnight
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles, chopped or 2-3 jalapeños, chopped
1 small onion, chopped
1 red or green pepper, diced
2 boneless, skinless chicken breasts
2 tablespoons chili powder
1 teaspoon garlic powder
1⁄2 teaspoon sea salt
1⁄8 teaspoon black pepper
1⁄8 teaspoon oregano
1⁄8 teaspoon parsley
dash of paprika
1 cup chicken broth
11⁄2 cups milk
11⁄2 cup sharp cheddar cheese, shredded
1. In a slow cooker, add the black beans, tomatoes, green chiles/jalapeños, onion, and bell pepper. Place 2 chicken breasts on top of the mixture. Note: I use a 7-quart slow cooker.
2. In a large bowl, whisk together the chili powder, garlic powder, salt, pepper, oregano, parsley, paprika, chicken broth, and milk. Pour sauce mixture over ingredients in slow cooker. Cover and cook on low heat for 6 to 8 hours (or on high for 3 to 4 hours).
3. After cooking, remove chicken from slow cooker and cut or shred into bite-sized pieces. Add chicken back into the soup.
4. Top with cheese and serve. This soup can also be topped with avocado, sour cream, crushed tortilla chips, or other shredded cheeses. Makes 6-8 servings.
With the weather getting colder, I’ve been in the mood for soup lately. A couple of weeks ago I made potato bacon soup using my Mama’s recipe. Potato soup is one of my favorites, and I love this recipe.
Prep Time: 10 minutes
Cook Time: 45 minutes
12 ounces (8 slices) bacon
1 white onion, diced
1⁄2 cup celery, diced
1⁄2 cup carrots, diced
2 pounds red potatoes, peeled and diced
1 can or 13⁄4 cup chicken broth
1⁄2 teaspoon salt
Dash of black pepper
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 can cream of chicken soup or 1 cup homemade cream of chicken soup
1 cup sour cream
13⁄4 cups milk
2 tablespoons parsley, chopped
2 cups sharp cheddar cheese, shredded
1. Cook bacon in a large pot over medium-high heat until crisp. Remove bacon to drain on paper towels; dice and set aside.
2. Add onion to drippings in pot and cook over medium heat until onion is softened, about 5 minutes.
3. Add bacon, celery, carrots, potatoes, chicken broth, salt, pepper, garlic, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low and simmer, covered, about 25 minutes (until potatoes are soft). Coarsely mash the potato mixture with a potato masher or large spoon.
4. Blend soup, sour cream, and milk together. Gradually add to potato mixture and simmer until thoroughly heated, do not boil. Add water if it is too thick.
5. Remove soup from heat; top individual servings with parsley and cheese. Makes 8-10 servings.
Several vanilla extract recipes are floating around the internet, and I thought I’d try my hand at making some. I used four different liquors (vodka, bourbon, brandy, and rum) to compare the differences in flavor. The cheaper brands of liquor seem to work fine for making homemade extracts. Vanilla beans at our local stores were way too expensive, so I checked into ordering vanilla beans online. After comparing prices and reading reviews of different places, I found an online supplier to use.
Four jars with lids
1 cup of vodka
1 cup of bourbon
1 cup of brandy
1 cup of spiced rum
12 vanilla beans
1. Split beans lengthwise, leaving the ends attached.
2. Place the split beans in the jars.
3. Add booze of choice (vodka, bourbon, brandy, or rum) to the jars. I used a funnel for this part, but it’s not really necessary.
4. Label jars with liquor choice used, especially if doing multiple ones like I did.
5. Store jars in a cool, dry place. Remember to occasionally shake the jars.
6. Wait. The vanilla extracts should be ready in two months. I waited longer (about 4 months) before using the homemade extracts.
When the vanilla extract was ready, it was time to taste the differences. I made basic sugar cookies, using more vanilla than I normally would. I previously made cookies using the recommended amount of vanilla, but we couldn’t taste much of a difference between the extract recipes. So, I doubled the vanilla extract the second time I made the basic sugar cookies. I also made a batch of cookies using store brand pure vanilla extract – thought it would be good to compare the homemade versions to store bought vanilla extract.
I used the Sparkling Sugar Cookies recipe from Southern Living Cooking for Christmas 2012. I halved the recipe since I was making multiple batches. So, I made about a dozen cookies per batch instead of the 2 dozen that this recipe will make.
Basic Sugar Cookie Recipe
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1. Using an electric mixer, beat butter until creamy.
2. Slowly add sugar, continue beating.
3. Add egg and vanilla, mix until well blended.
4. Combine flour and salt. Slowly add to butter mixture.
5. Cover and chill mixture until it is firm (about an hour).
6. Preheat oven to 350°F.
7. This cookie dough can be rolled and cut into shapes, but I didn’t get that fancy. I placed spoonful sizes of dough on a parchment lined baking sheet.
8. Bake at 350°F for 12 minutes or until lightly browned.
9. Cool on baking sheets for 1 minute and then transfer to wire racks to finish cooling. Enjoy!
After baking cookies (5 small batches), Michael and I did a taste test.
Michael liked the cookies made with store brand extract and spiced rum extract best.
I liked the cookies made with bourbon extract and spiced rum extract best.
I thought the cookies made with vodka extract were closest to the store brand extract.
Turns out the homemade vanilla extracts were all good, and I’ll be using them in future recipes.
I love Tex-Mex foods – enchiladas, tamales, burritos, fajitas, etc. It’s all good. One of my favorite Tex-Mex foods to cook at home is chicken enchiladas. I’ve tried various recipes, made changes, combined recipes, etc. all in the search for a recipe that had just what I wanted. This recipe is what I’ve come up with to satisfy my chicken enchilada cravings. This recipe makes up a large amount of enchiladas… the leftovers are good too.
Servings: 8 (2 enchiladas per person)
Prep Time: 40 minutes
Cook Time: 30 minutes
Ingredients (* ingredients fresh from our garden)
2 chicken breasts, cooked and shredded
4-5 tomatoes*, diced or 1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
2 jalapeños*, seeded and chopped or 1 can (7 oz) diced green chiles
1 tablespoon olive oil
1 container (16 oz) sour cream
1⁄2 teaspoon ground cumin
1 tablespoon fresh chopped cilantro* or 1⁄2 tablespoon dried cilantro
1 cup homemade cream of chicken soup or 1 can (10.5 oz) cream of chicken soup
16 fresh, small tortillas (I use flour tortillas from the bakery in a local grocery store)
2 cups shredded Colby and Monterey Jack cheese blend
1. Cook chicken. I prepared my chicken using this Perfect Chicken recipe from The Recipe Crayon Box. Adjust your seasonings as you would like your meat seasoned for a Tex-Mex meal.
2. In a medium saucepan, combine the sour cream, cream of chicken soup, cumin, and cilantro. Heat the mixture thoroughly, then reduce heat to low until ready to use. For the cream of chicken soup, I used this Homemade Cream of Chicken Soup recipe from Our Best Bites.
3. In a large pan, add olive oil and sauté onions. Then add the chicken, tomatoes, and jalapeños/green chiles. Heat thoroughly.
4. Fill each tortilla with roughly 2 tablespoons of the chicken mixture. Top with 1-11⁄2 tablespoons of shredded cheese.
5. Roll each tortilla and place it in a greased 9×13 glass baking dish. The baking dish should hold 16 small enchiladas.
6. Spread the sour cream sauce over the enchiladas and top with the remaining cheese.
7. Bake the enchiladas at 350°F for 25-30 minutes.