Stuffed French Bread

When I found this recipe months ago, it turned into an automatic hit. Kids and husband both really like it. And it makes great leftovers!

Ingredients

• 1 loaf french bread
• 1 pound lean ground beef
• 2 Tablespoons finely chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can cream of mushroom soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 1/2 Tablespoon chopped parsley (optional)

Instructions

• 1
  Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
• 2
  Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.
• 3
  Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.
• 4
  Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

6 servings

http://life-in-the-lofthouse.com/

Buffalo Chicken Burgers

A friend of mine introduced me to this recipe knowing that this is right up our alley! I will be honest..we substituted venison for chicken burger though. We followed everything else exactly as the recipe stated and it was delicious! Either way, you won't be disappointed!

Ingredients

• Chicken Burger:
• 1 lb of ground chicken
• 1/4 cup finely chopped onion
• 2 cloves of garlic, pressed
• 1 egg
• 1/4 cup plain bread crumbs
• Salt
• Fresh crackednd  pepper
• 1 tsp minced fresh dill weed
• 1 tsp minced fresh parsley
• 2 tbs oil for cooking
• Sandwich:
• Burger buns
• Chicken Burgers
• Buffalo sauce
• Ranch Dressing
• Blue cheese crumbles
• Tomato slices
• Chopped green onion
• Sliced Mozzarella cheese

Instructions

1. Chicken Burgers:
2. Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.
3. When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and and cook the burgers in the sauce for about a minute on each side.
4. To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.

Recipe: http://www.willcookforsmiles.com/2013/07/buffalo-chicken-burger.html

Slow Cooker Chicken Caesar Sandwiches

This turned out great and was a perfect summer meal.  I'm not sure the pepper was necessary though, since it added quite a zing to the sauce.  Next time I will omit it.  I also served this on pretzel buns instead of hamburger bun...huge hit!

• 4 boneless, skinless chicken breasts
• 3/4 cup caesar dressing
• 1/2 cup parmesan, shredded
• 1 tablespoon dried parsley
• 2 teaspoons pepper
• Romaine leaves
• Hamburger buns

Arrange chicken breasts in abase of slow cooker. Pour 1/2 cup water into basin and cook on low for 3-4 hours. Remove chicken from slow cooker and shred with two forks. Drain water. Return chicken to basin and stir in caesar dressing, parmesan, parsley, and pepper.

Serves 3-4

Recipe: http://rachelschultz.com/2013/05/09/slow-cooker-chicken-caesar-sandwiches/

Traditional Chicken Salad

This recipe reminds me of the delicious chicken salad sandwich I had a few times at the Mockingbird Cafe in Warsaw! I love the various textures with grapes, pecans, and celery.
Note: I seasoned my chicken with salt & pepper and realized, after the fact, that I should have tasted the mixture prior to adding additional salt and pepper into the recipe. It was a little over-salted, but no complaints from the husband so it wasn't terrible :) I ended up adding more sour cream to balance out the salt, but I will remember this next time around!

Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tbs. chopped fresh tarragon (I used 2 tsp. dried)
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 3 cups chopped cooked chicken
• 2 cups halved red grapes
• 1 cup chopped celery
• 1 cup chopped toasted

Croissants
Green leaf lettuce

In a large bowl, stirl together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

Makes 7 cups

Recipe: Cooking with Paula Deen, March/April 2014 issue

Beef Taco Ring

Ingredients:

• 2 (8oz.) packages crescent rolls 
• 1 package taco seasoning
• 1 1/2 lbs. ground beef (I always use 1 lb. and that is enough)
• 1 3/4 cups shredded cheddar cheese, divided
• 2 tbs. water
• 1 egg white, lightly beaten
• optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream

Preheat oven to 375 degrees.

Cook ground beef in skillet until no longer pink; drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.

Unroll 2 packages of crescent rolls; separate into triangles.  Arrange triangles, slightly overlapping, in a circle on a round stone (or pizza baking sheet) with wide ends 4 inches from edge of baking stone.  Roll wide ends of dough toward center to create a 5-inch opening.

With an ice cream scooper, scoop filling evenly over desired shape; finish shape as directed. Brush with egg white.  Sprinkle with remaining cheese.

Bake 25-30 minutes or until golden brown.  Serve with toppings.

Serves: 8
Recipe: The Pampered Chef- All the Best

Hawaiian Sweet Roll sandwiches

Ingredients:

• 1 pkg. Hawaiian Sweet Rolls
• lunch meat (turkey or ham)
• sliced cheese (any will work)
• 1 stick of butter
• 1 tbs. onion flakes
• 1/2 tbs. mustard
• 1/2 tbs. of Worcestershire sauce
• poppy seeds
  

Slice all rolls in half. Add lunch meat and cheese to each roll and place sandwiches in a 9x13 casserole dish (12 sandwiches per pan).
Melt butter in a bowl in the microwave. Add onion flakes, mustard, and Worcestershire sauce. Pour butter sauce over rolls. Sprinkle poppy seeds on top.

Bake 350 F for 15-20 minutes.

Serves: 6-12 (depending on appetite)

recipe from Lindsey Cross