Roast beef and German Butterkase cheese on crusty roll

Upscale Gourmet Sandwich

6 thin slices of Roast beef 
German Butterkase cheese
crusty roll
horseradish or real mayo.

1. Cut the roll and place the horseradish on both top and bottom of the bun. 
2. Place 6 thin Deli slices of Roast beef and 1 nice size slice of German Butterkase cheese. 
3. Repeat for the bottom bun.
4. Microwave 1 min. and immediately fold the top bun in half and secure with frill pick or tooth pick. 
5. Allow to cool. 
6. Do the same for the bottom bun and secure with pic. 
7. This cheese is AMAZINGLY buttery and semi soft. Melts GREAT.. Serve 1 of these with a bowl of piping hot soup and a small salad and you GOT IT GOIN ON!! Butterkase German cheese is sold at Aldi seasonally. Impressive little sandwich that fast and good!

Jalapeno Popper Dip

Spicy!

 

1 pkg real bacon pieces
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
1/4 jar of jalapeno minced
1 cup of cheddar cheese, shredded
1 cup of mozzarella cheese, shredded
1/2 cup Parmesan cheese shredded + a little extra for topping

1. Mix all ingredients together and spoon into pie plate top with more shredded Parmesan cheese
2. Bake at 350 for 30 minutes 

Service with crackers or tortilla chips

Georgia's Tater Tot Casserole

Creamy and delicious!

1 pound ground beef
1 lb. package of frozen tater tots
2 10 oz. cans of cream of mushroom soup (3 cans if you want it extra creamy)
2 cans mixed vegetable
Garlic and onion powder (optional)

1. Preheat oven to 350
2. While oven is preheating, brown the ground beef (season to taste as you cook).
3. Drain off the grease.
4. Spread the beef in the bottom of a 9x13 baking dish.
5. Drain the liquid off the vegetables and spread them over the beef.
6. Using a rubber spatula, spread the cans of soup over the vegetable gently.
7. Arrange a layer of tater tots on top of the soup, it will make many rows.
8. Bake uncovered for 50 min
9. Can be served with your favorite shredded cheese on top.

Cindy's Creamed Spinach

This quick and easy dish makes a tasty side!

1. In a non-stick skillet add 2 TB. butter.
2. Add dehydrated garlic and saute on low for a few mins.
3. Add fresh spinach and toss together in to the butter and garlic to coat the spinach well.
4. Add half and half and Parmigiano Reggiano cheese and allow to simmer on low till sauce reduces by half.
5. Finish off with a good pinch of Nutmeg.

Enjoy

Cindy's Crockpot Ground Beef Stew

Crock pot is cookin already this morning... Smelling too good! 

1. Starts out with lean ground beef/ 1 pkg. french onions soup mix and blk. pepper.
2. Cook in crock pot on high 1.5 hrs. add flour to the beef and onions. Sprinkle it on top and spread it all around the beef. Making sure there are no lumps and all the flour has been mashed into the pan drippings well.
3. Add potatoes cut bite size/ carrot/celery/beef base (bouillon), French's Worcestershire sauce, water, and Ketchup.

 

Georgia's Pineapple Crockpot Chicken

Here is the recipe my daughter Georgia made...

1. You're going to need: 3 lbs. chicken breast thawed. 20 oz. canned of pineapple chunks. 3 TB. Honey. 1 TB. Soy sauce. 1/2 c. Brown sugar. 2 TB ground ginger.
2. Place the chicken in the bottom of the crock pot.
3. Drain juice off of the Pineapple and reserve the juice.
4. Place the Pineapple chunks on top of the chicken.
5. In a mixing bowl, place the reserved juice, and all the other ingredients and spices in the juice.... Mix well and pour over the chicken and pineapple.
6. Cook on high 3 hrs. or low for 7 hrs.

Serve with steamed white rice.

Cindy's Hooters-Style Chicken Tenders

Dinner tonight is Hooter's style chicken tenders.. This is my recipe for making them.

1. I use boneless skinless chicken breast. Slice each breast into 3 tenders lengthwise.
2. I season my all purpose flour with paprika & red pepper. You will want to taste the flour mixture and you want to see the spices in the flour after you have mixed the spices in well. Taste with your finger wet. Make the sass just right for your taste.
3. Dust the chicken tenders lightly with garlic powder. NOT GARLIC SALT!
4. Place the chicken tenders in the flour mixture and toss gently to coat all sides. Allow them to set in the flour for about 5 minutes before frying.
5. Add your choice of oil to a non stick skillet and bring the oil up to temp. *check the temp of the oil by flipping a small amount of flour on top of the oil after it's been heating about 2 minutes. Use med-high tempurature to fry chicken tenders.
6. Next roll the tenders in the same flour again. Shake off any excess flour and place the pieces in the skillet when cooking temp is reached. Fry till golden brown on each side.
7. While these are cooking prepare the buffalo sauce Hooter's STYLE. To make the sauce I add the my hot sauce to a sauce pan and add 1 TB butter.
8. Allow the butter to melt into the hot sauce. Keep heat on low.
9. After butter has melted add some of the seasoned flour you used to season the chicken. * this sauce is going to simmer for about 3-5 minutes. So don't worry about the chicken that was in the flour. The temps will destroy any issues from the raw chicken.
10. You'll use a large amount of hot sauce in this. When the sauce is to your liking and has thickened some. Dip the hot fried tenders into the sauce while it's hot and place tenders on a rack to allow excess to drip off.

These can be eaten immediately or placed in the crock pot on warm will serving time. Hope you enjoy these as much as my family does. Here's to COOKIN! Have a great day.

Cindy's Tips: A Quick Dinner Salad

A quick dinner salad. Mix a salad of fresh spinach/hard boiled egg, celery, onion, black olives, Pepper Jack shredded cheese and a blend of French dressing with a little Red Wine vinegar and slight oil.

Cindy's Cajun Veggie Soup

Dinner tonight was homemade Cajun Style veggie soup. Simple, but full of flavor! 

1. Started out with Lean ground turkey that I seasoned with fresh spices. Sage, Cajun spice, red pepper flakes, black pepper, Don't salt it till it's finished browning.
2. I mix this all together with my hands and use the tip of a TB. to make meatball like pieces of the sausage.
3. Pan fry this in a small amount of your choice of oil, till golden brown.
4. Add 1 can of veggies and the juice. All together canned product of tomato, corn, okra).
5. Add raw cabbage carrot (I use shredded slaw mix).
6. Add water and chicken bouillon. You can add more of the same veggies for a bigger batch. Just make sure there is enough water to cover the veggies.
7. I also added 4 baked potatoes cut in to bite size chunks.
8. Stir all veggies into the meatball mixture and broth and season to taste with minced dehydrated garlic, minced dehydrated onion, Cajun spice (watch out this is salty.. don't add too much), blk. pepper, and make it as sassy as you taste buds like. I added parsley also.
9. Cook cover with lid ajar, till cabbage and carrots are tender.
10. Serve with hot pepper cheese bread baked and crispy right out of the oven.

Cindy's Sassy Slaw

If your a lover of foods that are a bit sassy, then you'll love this new coleslaw recipe I put together today! So simple and very tasty.

1. Horseradish sauce *go light on this, and adjust to your liking if you really love SASS.    
2. The biggest part of the dressing, is made with Thousand Island dressing.
3. I use shredded slaw mix and those 2 ingredients.
4. Black pepper and mix all together Taste before salting. Salt to taste (lightly, it will become saltier as the dressing marries with the slaw mix).
5. Cover and chill for 1 hr. before serving. EXCELLENT on Sliders of any kind! 

Enjoy