Sun-dried Tomato, Spinach and Ricotta Grilled Sandwich

A real twist on a grilled cheese sandwich!

(This is the photo that caught my attention.)

Oh my goodness! All I had to see was the picture of this sandwich and I knew I had to find the recipe. I know it sounds funny to have to use a recipe for a sandwich, but sometimes, I just have to know exactly how they made it. I haven't been disappointed with this method because it tells me what I like about it or don't like. Then, I can have fun experimenting with my own ingredients!

I want to thank "Sylvia Recipes" for posting this delicious looking sandwich!  It looks like she has some pretty tasty and creative recipes on her blog. 

Ingredients:

2 oz. shredded unsmoked Provolone cheese

1/3 cup whole milk Ricotta cheese

3 Tbsp. grated Parmesan cheese

1 small clove garlic, minced

Salt and Pepper, to taste

3 cups Baby Spinach, lightly steamed

4 slices Sarah Lee Artisan Golden Wheat Bread

 2 Tbsp. fresh Basil, chopped

3 Tbsp. Sun-dried tomatoes, patted dry if in oil and minced

8 tsp. butter, softened

Instructions:

In a medium bowl, stir together the ricotta, shredded provolone, parmesan and minced garlic.  Add salt and pepper to taste. Set it aside to let the flavors marry.

Bring 1/2 inch of water to a simmer in a small pot with a steamer basket. Add spinach, cover, and steam for 1-2 minutes until wilted. Transfer to a paper towel and press out excess moisture.

Butter one side of each bread slice. On two slices, layer spinach, chopped basil, and then spoon over the ricotta mixture.  Sprinkle sun-dried tomatoes on top and gently press them into the cheese.  Cap with the remaining slices of bread and spread with butter on the outside slices.

Place sandwiches in a non-stick skillet over medium-low heat. Cover and cook for 4-6 minutes or until the bottom is golden brown. Flip and continue cooking, uncovered for 2-3 more minutes, adjusting heat as needed.

A Tip from Grammy:

-No ricotta? Cream cheese works well too and adds a little tang.

-Mix up the cheese by using mozzarella or feta.

-Steam, don't sauté the spinach, this keeps it bright and less greasy

-Softened butter spreads more evenly and gives a better browning.

Be encouraged:

"I am the way and the truth and the life. No one comes to the Father except through me."  -John 14:6

Beef and Cheddar Sliders

Great tasting and super easy to make!

Photo from Pinterest

Here's a recipe I found on "Cooking in the Midwest" and it so happens that I know  some wonderful cooks, who also became life-long friends, when we lived in Michigan. There was always good food with great people whenever we were together! 

If you love Arby's Beef & Cheddar sandwiches, you're going to love this homemade version that is so quick and easy to make. Just layer the ingredients, spread the seasoned melted butter over the rolls and bake! Seriously, that's it!

Ingredients:

12 package of Kings Hawaiian Slider Rolls (do not separate)

1 lb. roast beef lunch meat, sliced very thin

1 (15 oz.) can cheddar cheese sauce (you won't use it all)

4 Tbsp. butter, melted

1 tsp. each of minced onions, garlic powder, onion powder

Arby's sauce or your favorite BBQ sauce

Instructions:

Preheat oven to 350' F.

To start making the beef and cheddar sliders, start with the pack of King’s Hawaiian Rolls. I like to carefully slice these in half. Spray a baking dish or sheet pan with cooking spray and add the bottoms of the sliders to the pan.

Next, add your roast beef to the sliders. You can use any of your favorite roast beef lunch meat. I used about 3/4 of a pound of roast beef lunch meat.

After all the meat is on the sliders, add a spoonful of the cheddar cheese sauce to each of the sliders, about a tbsp of cheese sauce on each slider.

After adding the cheese sauce, add some Arby’s sauce on top of the cheese. (No exact measurements here, just add a thin layer to the top.)

Next, place the tops of the rolls on the sandwiches. Melt 4 tbsp of butter, then stir in 1 tsp each of dry minced onion, garlic powder, and onion powder. Use a basting brush to brush the butter mixture all over the tops of the sliders.

Before placing them in the oven, add just a little bit more of the dry minced onion over the tops of the sliders or sprinkle with poppy seeds, sesame seeds...even Everything Bagel seeds work great.

Bake at 350'F. for 10-12 minutes or until golden brown on top.

Ready to Serve:

Once the beef and cheddar sliders are golden brown and finished baking it’s time to eat! Serve with curly fries or your favorite sides, and extra Arby’s sauce for dipping! 

Be encouraged!

"Be joyful in hope, patient in affliction, faithful in prayer."  -Romans 12:12

Baked Cranberry Chicken

A family favorite for sure!

(Photo from Cook'n website)

This delicious chicken recipe is from the Taste of Home Family Favorites Cookbook and it's a keeper! It really covers all the senses; sounds, smells, tastes and IS DELICIOUS! LOL!

I wasn't sure how cranberry sauce and barbecue sauce would come together, but I was definitely intrigued by this recipe and now I'm so glad I tried it...what a winning combination! 

Ingredients:

1 broiler/fryer chicken (3-4 lbs.), cut up

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup diced onion

1/2 cup diced celery

1 can (14 oz.) whole-berry cranberry sauce

1 cup barbecue sauce (I used Sweet Baby Ray's)

Instructions:

Preheat oven to 350'F. 

Sprinkle chicken with salt and pepper. 

Heat butter in large skillet; cook chicken until lightly browned, 2-3 minutes on each side.

Remove the chicken to a greased 13x9" baking dish.

In the same skillet, cook onion and celery in drippings until tender, 3-4 minutes.  Combine the cranberry and barbecue sauces; mix well.  Pour over chicken.

Bake, uncovered, until chicken is fully cooked, basting every 15 minutes. Total baking time is about 1 and 1/4 hours.

A Tip from Grammy:

-Exchange the cut-up chicken for 4-5 chicken breasts or 3-4 lbs. boneless thighs.

Be encouraged!

"Come to me, all you who are weary and burdened, and I will give you rest."  

                                                                                                            -Matthew 11:28

Baked Lasagna

Homemade Lasagna, and a family favorite!

photo from Pinterest

Homemade lasagna is one of those classic Italian dishes that looks like you spent a lot of time preparing. Well, I've got a secret to share...it's so easy to make! LOL!

With that said, the measurements are a guideline and if you like more or less of an ingredient you can easily change the amounts to your own tastes. 

If you want to use your favorite jarred tomato sauce, go for it! If you want to make your sauce from scratch, do it! And, if you want to lighten it up with cottage cheese or a béchamel, that's fine too. It's one of those recipes that you can easily make your own and please your family's tastes!

This is my family's recipe for making this cozy, warm and filling lasagna. I hope you'll  give it a try, because it's always a hit! This recipe will make a large, deep 9x13" pan.

Ingredients:

Sauce:

1 1/2 lbs. ground beef

1/2 lb. bulk Italian sausage (opt.)

1/2 onion, diced

1-2 tsp. minced garlic

1/2 tsp. basil

salt & pepper to taste

2 (28 oz.) cans crushed tomatoes

1 (15 oz.) can tomato sauce

Brown ground beef with onions, garlic until there is no pink in the meat; salt and pepper to taste.  Drain off extra grease, then add the crushed tomatoes and tomato sauce. Reduce heat and simmer, uncovered, for 30 minutes. (Your house is going to smell soooo good! )

Cheese Filling:

32 oz. Whole milk Ricotta cheese 

2 large eggs, beaten

3/4 tsp. salt (you can add more salt and pepper to taste)

1/4 tsp. black pepper

1 Tbsp. chopped fresh parsley OR 1-2 tsp. dried parsley

3/4-1 cup grated Parmesan or Romano cheese

1 lb. shredded Mozzarella cheese (save for the layers)

1-2 boxes of lasagna noodles (I love the "oven-ready" ones)

Instructions:

In a large bowl, mix Ricotta cheese, eggs, salt, pepper, parsley, and Parmesan cheese. DO NOT add the mozzarella to the mixture.

Preheat oven to 350'F.

Spread about 2 cups of meat sauce into an ungreased 13x9" baking dish. Cover with noodles, then 1/3 of ricotta cheese mixture.  Sprinkle with 1 cup mozzarella cheese and 2 Tbsp. Parmesan. 

Repeat the layers twice more with layering sauce, cheese mixture, mozzarella and Parmesan. Top with more lasagna noodles, sauce and sprinkle with Parmesan.

Bake at 350'F., covered for 25 minutes, then uncover and bake 25 minutes longer or until bubbly.  Let stand 15 minutes before serving. If desired, top with more Parmesan and a sprinkle of parsley.

A Tip from Grammy:

-If using the Oven-Ready noodles, let the meat sauce cool down before spreading. Otherwise the noodles curl up and it's difficult to spread the layers. (speaking from experience...LOL!)

Be encouraged!

"The fear of the Lord is instruction in wisdom, and humility comes before honor." 

-Proverbs 15:33

Stuffed Artichoke Casserole

Absolutely delicious!

Photo from Pinterest

Stuffed artichokes are one of my family's most favorite dish, but, with the cost of artichokes being so high, it's a struggle to afford them for my large troop.

Using all the same ingredients that are in my stuffed artichokes, this casserole presents all the same delicious flavors with much less cost per person. But, guess what the best part is? It takes just about 5 minutes to prepare and then let the oven do the rest. Yes, my kind of recipe! 

Ingredients: 

1 (14 oz.) can artichoke hearts, cut into quarters and drained (rinse lightly to remove the briny taste)

1/2 cup plain breadcrumbs

2 Tbsp. fresh parsley, chopped or 2/3 tsp. dried parsley flakes

Pinch of oregano (if desired)

3 cloves garlic, minced

4 Tbsp. Parmigiano cheese, grated

3-4 Tbsp. olive oil

Salt and Pepper to taste

Instructions:

Preheat oven to 375'F. and spray a casserole dish with cooking spray

In a large mixing bowl, combine bread crumbs, parsley, garlic, Parmesan cheese. Now add the olive oil, salt and pepper, stir again. Make moist enough to form a  small ball when formed. Lastly, add the artichoke hearts and gently mix all together.

Pour into a small casserole dish, spread out evenly. Sprinkle with a little more olive oil and grated Parmesan.  Cover tightly with aluminum foil and bake at 375'F. for 20 minutes.

Increase the oven temperature to 400'F.  Remove the lid and bake for an additional 10 minutes or so until the breadcrumbs are golden brown.

It's that easy!

Yields: 4 servings

A Tip from Grammy: 

-Double the recipe for a larger group

-If you like a more briny flavor, don't rinse the artichoke hearts

Be encouraged!

Because Christ is alive, we have "an inheritance incorruptible and undefiled...reserved in heaven."  -1 Peter 1:4

Almond Danish Coffee Cake

A special breakfast pastry for any occasion!

This Almond Danish Coffee Cake recipe is almost as old as I am...haha! I can't even remember where I got it, but I do remember how delicious it was for a special breakfast treat, with a cup of coffee.

I think the last time I made this was many years ago for our Bible Study meeting one morning and it disappeared in minutes! Oh yes, and I also remember how really easy it was to put together.

A little fun fact is that even though the name is "Danish," this pastry has Austrian origins.  Using butter, cold water, almond extract, flour and eggs makes a Danish Almond Puff, which is a delicate pastry with a choux filling and an almond glaze. Some recipes even add cream cheese to the filling for a rich, tangy flavor. I just think this recipe has plenty of richness (and calories) already...LOL! 

  

Ingredients:

For the base layer:

1 cup all-purpose flour

1/2 cup (1 stick)butter, chilled and cut into pieces

2 Tbsp. cold water

Mix with fork or pastry cutter, as for pie dough; form into a ball and divide in half. Pat each ball into an ungreased cookie sheet, making two 3x12" strips. Set aside.

For the choux topping:

1/2 cup butter

1 cup water'1 cup all-purpose flour

3 large eggs, beaten

1 1/2 tsp. almond extract

Place water and butter in 4 qt. saucepan and bring to a rolling boil. Remove, add 1 1/2 tsp. almond extract and 1 cup flour. Stir into a ball, add 3 eggs, one at a time. Beat well between each addition. Spoon evenly on precious dough; carefully spread and seal edges.

Bake at 350'F. for approximately 50-60 minutes or until golden and puffed. Do not open the oven door during baking to prevent the pastries from deflating. May collapse as it cools. Frost when fully cooled.

Frosting:                                               

1/3 cup butter

2 cups confectioners' sugar

1 1/2 tsp almond extract

2-4 Tbsp. hot water

Mix well until smooth. spread on coffee cake and garnish with slivered almonds and cut cherries (if desired).

Yields: 2 coffee cakes

Be encouraged!

Take delight in the good things God gives you. Don't be too preoccupied to "smell the roses"!

Copycat Cracker Barrel's Fried Apples

Buttery, cinnamon and spice apples!

If you've never had Cracker Barrel's fried apples, you may have missed out on one of the tastiest side dishes they serve.  But, never fear because now you can make them yourself with very little effort!  This recipe features Golden Delicious apples, lightly simmered in a buttery, sweet sauce and then thickened with a cornstarch slurry. It ends up tasting like apple pie, without the crust.

I found this recipe on "allrecipes" and every review gave it a 5 star rating. So, since my granddaughter and I love going to this wonderful, old-time southern restaurant, I knew I had to try them.  I think you'll love them too! 

Ingredients:

6 Tbsp. butter

4 Golden Delicious apples, cored, sliced and peeled

2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/2 cup white sugar (I like to use brown sugar)

For the slurry:

1/2 cup water

1 1/2 Tbsp. cornstarch

Instructions:

Melt butter in a deep skillet over medium-high heat.

Add sliced apples, cinnamon and sugar; stir until all are well coated in sugar mixture. Bring to a simmer, then reduce heat to medium-low and cooks, covered until apples are tender. This takes about 20 minutes, but check and stir occasionally.

Whisk together the cold water and cornstarch until dissolved. Stir cornstarch mixture into the apples and return to a simmer.  Cook until thickened, about 2 minutes; remove from heat.  Serve warm.

Yields: 6 servings

A Tip from Grammy:

-Add a scoop of vanilla ice cream on top and it becomes a yummy dessert.

-Use as a side, for brunch or breakfast too.

Be encouraged!

The Lord is near to all who call upon Him, to all who call upon Him in truth. 

-Psalm 145:18