Chicken Enchilada Dip Roll Ups

These roll ups were delicious! I found them on Annie's Eats website and was so happy that I tried them. They were the perfect appetizer and were gone in no time. They were easy to make and prepare and didn't require any crazy ingredients that I didn't already have on hand. 

 

Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas
Directions:
Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.
Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.

Cream Cheese Wontons with a Twist

We are going to a Holiday party tonight and are bringing an appetizer. I decided to make cream cheese wontons, as they don't require a lot of prep and are usually a big hit. I wanted to add something to change them from just being cream cheese wontons, so I added a teaspoon of canned cranberry to the cream cheese. I snuck a few to make sure they tasted okay and they were delicious. We have to stop on the way and pick up sweet and sour sauce, which is why there is an empty dish in the picture.

Cranberry-Cream cheese Wontons
1 tsp. whipped cream cheese
1 tsp. cranberry sauce (from the can)
wonton wrappers
canola oil

Roasted Butternut Squash with Pecans, Dried Cherries, and Blue Cheese

Another great recipe from the Trader Joe's cookbook, a delicious fall side dish. I could just eat this for a meal and I did the next day. It is really easy to make and the flavors are incredible. This is a great vegetarian, gluten-free recipe.The picture does not do it justice, this was the morning after leftovers. YUM!

1 lb. butternut squash, cubes

1 red onion, sliced

pinch of dried sage

about 1 T. olive oil

1/4 cup chopped pecans

1/4 cup dried cherries

1/4 cup crumbled blue cheese

salt and pepper to taste

Preheat the oven to 400. Arrange the squash cubes and sliced red onions in a single layer on a rimmed baking sheet. Season with salt, pepper, and sage, drizzle with olive oil. Roast for 15 minutes. Scatter pecans over the top and roast for another 5 minutes. Remove squash from oven and toss with dried cherries and blue cheese. Adjust seasoning to taste. 

General Tsao Chicken Wraps--YUM

 Another great recipe from my Trader Joe's Cookbook (thanks Kari)! I wanted a quick and easy meal for tonight that I could use for my lunch tomorrow too, this was perfect. I used romaine hearts to make the "wraps" for dinner, but decided to put the ingredients (including the romaine hearts) into a pita for lunch tomorrow to make it less messy. The Trader Joe's General Tsao stir-fry sauce is so good!

General Tsao Chicken Wraps

1 T. Canola oil

1/2 lb boneless chicken breast (I used 2 breasts)

about 1/4 cup Trader Joe's General Tsao Stir-Fry Sauce

1/2 (10oz.) bag shredded carrots

1 head large, sturdy lettuce, like romaine

In a saute pan, heat oil and chicken over medium-high heat until cooked. With a knife or a food processor, chop cooked chicken finely. (I used the food processor). Stir in General Tsao sauce so it is a moist mixture, not too runny. Add shredded chicken and carrots and bundle into lettuce leaves.

Fresh Tomato Pizza and Tomato Salad

Sorry for the lack of posts lately, we were out of town at my cabin. We ate a bunch of delicious food while Up North, but I forgot to take pictures and write down the recipes. I did get a lot of new recipes from a cookbook my mom had at the cabin that I am excited to try, so stay tuned. After a long vacation and another cabin trip coming up, we didn't want to go to the grocery store unless absolutely necessary; however, we came home to find that our tomatoes had finally started to turn red! We will be eating tomato dishes galore this week, I can't wait. My wonderful husband made dinner tonight and came up with a delcious combination using our tomatoes, both black krim and beefsteak.

Flatbread Tomato Pizza
minced garlic
chopped basil
*Saute with a little olive oil*
flatbread pizza
crumbled goat cheese
tomatoes
red wine vinegar
*Combine all ingredients on the flatbread pizza. Bake for 15 minutes.

Tomato Salad
Fresh heriloom tomatoes
chopped basil
chopped mint
parmesan cheese
olive oil
balsamic vinegar

Zucchini Pizzas, YUM!

Another recipe with zucchini, we have so many in our garden! These were surprisingly delicious and satisfying. They were so easy to make and would be an easy way to fool your children into eating their vegetables, they'll think it is pizza. It tastes just like pizza too. Give it a try, I think you'll like it, we did!

 

Zucchini Pizza

Slices of zucchini

tomato paste or pizza sauce (we used tomato paste)

mozzarella cheese

I sprinkled some minced garlic and Italian seasoning on the sauce before putting the cheese on. We topped them with pepperoni for some extra flavor. YUM!

I Love BBQ Season!

We had our friends, Jackie and Reid, over for a BBQ last night. I love to try out my new recipes on them. Over the next few days, I'll share the recipes I used. I'll start with the stuffed squash, it was SO good! Our garden is over flowing with zucchini, summer squash, cucumbers, and pretty soon, tomatoes, so it was nice to use something that we had grown. I know we will be eating these again really soon, plus they were really easy to make! The picture doesn't do these tasty squash justice. We had stuffed squash, chicken kabobs, and a mint, watermelon, feta salad. Yum!

Spinach and Ricotta Stuffed Squash
Recipe Compliments of This Site
4 yellow squash and/or zucchini
2 tbsp. butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 (10 oz.) package frozen chopped spinach, thawed
1 egg
1 c. ricotta cheese
2 tbsp. grated Parmesan cheese
1 1/2 tsp. chopped fresh parsley
1/4 tsp. salt
1/2 tsp. Italian seasoning
pinch ground black pepper
1/2 (26 oz.) jar spaghetti sauce

Preheat oven to 375 degrees F (190 degrees C). Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated. In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells. Bake for 20 minutes. If desired, serve with tomato sauce.

Spinach Yogurt Dip with Walnuts

Looking for a guilt-free dip? This is it and it is full of flavor. I found this in my Rachel Ray Magazine and thought it sounded tasty. I am the person at a BBQ that hovers over the appetizers or the dips and eats so much that I can't eat the meat and meal portion, but this dip makes me feel okay with making dip my meal. It was easy to make. The only change I made that I didn't add the pomegranate juice at the end, as I didn't have any on hand. Give it a try, you'll eat it all!

Recipe Compliments of Rachel Ray Magazine

2-7oz. containers of Greek Yogurt (plain)
2 T Olive Oil
1 T chopped fresh dill (I cheated and used dried)
2 chopped garlic cloves
1/2 t. salt
A dash of pepper
****Whisk the above ingredients together in a large bowl****

1-10oz. frozen spinach (cooked and squeezed dry)
***Stir the cooked, dried spinach into the yogurt mixture above***

Sprinkle with chopped walnuts. I also added a little honey to make it sweeter and take away the tang of the greek yogurt.

Optional (I skipped this step):
Whisk 1 T olive oil and 1 T. pomegranate juice in a bowl and drizzle over the top of the dip. Serve with crackers, pitas, or crudites.

Caprese Salad....with Pesto!

I love summer and grilling season, have I mentioned that yet? I also love caprese salad. I decided to make my own variation and make a homemade pesto instead of just using basil. It was delicious. Looking at the pictures makes me hungry....

Caprese Salad
Beefsteak Tomato cut into slices
Mozzarella ball or medallions

Pesto Ingredients:
Basil leaves
olive oil
pine nuts
garlic
salt and pepper to taste
*Combine the pesto ingredients in a food processor and chop until well blended. Lay tomatoes on a plate, top with mozzarella, and then spoon the pesto on top. Drizzle with olive oil, a little balsamic, and salt and pepper.

Blue Cheese and Honey Bruschetta

I think my friend Nikki made this for us once, but I am not sure. This is a great appetizer to bring to a BBQ or anywhere for that matter, it is full of rich flavors and is so EASY to make! I brought this over to my sister's house for a family BBQ celebrating our wonderful father for Father's Day and his birthday. We love you dad, you're the best!

Blue Cheese and Honey Bruschetta
1 baguette
crumbled blue cheese (3oz)
Honey

Cut the baguette into small pieces about 1-2 inches wide. Place them on a cooking sheet and put blue cheese on top of each piece. Drizzle with honey and broil them in the oven for a few minutes to toast the baguette and warm the honey and blue cheese.

Bruschetta

I am so sorry for my laziness with blogging lately, I am switching jobs and the transitiona and goodbyes has been a little too much for me. I haven't been cooking anything blog worthy or to be honest, we have been eating out a lot in the last two weeks since I am too tired to cook. I am sure now that it is summer, I will be cooking a lot more again, I apologize for the lack of posts.

Pat's parents came in town for Memorial weekend and we made some delicious meals together. We had grilled fajitas one night and had leftover grilled vegetable, so we decided to make a nice bruschetta with the leftovers. It turned out great and it was a great way to get rid of our leftovers.

Bruschetta

1 tomato chopped

1 clove of garlic 

Salt and Pepper to taste

A few sprinkles of balsamic vinegar
chopped leftover fajita vegetables (zucchinni, red pepper, yellow pepper, green pepper)

1 ball of mozzarella cheese cut into small slices

1 baguette cut into slices

Mix all ingredients, except for mozzarella and baguette, in a bowl. Top each baguette piece with the vegetable mixture, then put a slice of mozzarella on top. Place in the oven, broil for a few minutes until the cheese has melted and the bread has started to toast. Enjoy! :)

No Mess or Oil Southwestern Egg Rolls= Me :)

Have you ever had The Cheesecake Factory's Avocado Egg rolls? If so, then you'll understand my obsession with replicating the recipe. I found a cookbook a few years ago with the recipe in it and thought I had hit the jackpot, only problem, it was so much work and called for many ingredients. I'll admit, I got lazy and never even tried making them, even though the recipe was the reason I bought the book. I did; however, find some other great replicated recipes from that book, so I guess I can justify the purchase now. Now, a few years later, I decided my quest for Southwestern Egg rolls shouldn't end with my lazy pursuit, so I did some digging one of the many blogs I follow and found this recipe, AMAZING! It was delicious, they were gobbled up so fast that we hardly had enough room for our real meal! I made these for our friends last night when we were BBQing and I must say, these are my new favorite. I plan to make them again this coming weekend for Mother's Day when we have my family over. The best part, normally when I make egg rolls, I have to fry them in oil and it usually makes me lose my appetite for them when you see how they are prepared, but for this recipe, you simply spray them with cooking spray and pop them in the oven. This weekend I am going to get crazy and add Avocado to them, I am a rebel like that. Try these for sure, they are the perfect appetizer and aren't very spicy, plus they don't seem to be unhealthy since you don't fry them!

Baked Southwestern Egg Rolls
Recipe Compliments of Annie's Eats
Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)


Directions:
In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.


Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa. ( I used mango salsa)

Strawberry, Mascarpone, and Bacon?

Well believe it or not, I found this recipe in the Kirkland Costco cookbook. They give out a yearly cookbook for free after the holidays and I usually flip through and forget all about it, but this year I pulled out all of the recipes that I wanted to try. This recipe looked delicious and like a fun appetizer that wasn't too difficult, but looked like it was a lot of work to make. I'll be honest, I am not sure how I feel about mascarpone cheese yet, I wanted it to have more of a cheese flavor and less of a cool whip flavor. This recipe was good if you like mascarpone cheese, I think next time I'd make it with ricotta or some other more flavorful cheese. It is an acquired taste, but will impress your friends because they look fancy. Give them a try and see what you think, they have a light taste, try adding more pepper to the mascarpone cheese and it will have more of a kick.

Strawberry, Mascarpone, and Bacon
1/2 pound bacon
8 oz. mascarpone cheese
2 teaspoons coarsely ground black pepper
15 Strawberries
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh basil
1 teaspoon chopped flat-leaf parsley

Cut bacon across the shorter width into strips about 1/4 inch wide. Saute over medium heat, stirring occasionally, until deep brown. Drain well. Transfer to absorbent paper to remove excess fat and let cool.

Place mascarpone and pepper in a bowl and gently mix with a spatula or beater to incorporate the pepper evenly. Transfer the mixture into a ziploc bag and snip off a lower corner of the bag to pipe the cheese out.

To serve, gently toss strawberries with vinegar, basil, and parsley. Arrange cut side up on a tray. Pipe a small amount of cheese onto each berry. Garnish with bacon. Makes 30 appetizers.

BBQ Season! Watermelon Salad and Sun Dried Tomato Dip

 I love BBQ season, it means summer is just that much closer and that you can finally get outside after a LONG winter! We barbecued twice this weekend with friends, it was so great to catch up with everyone and be outside in the sun. I decided to try two new recipes for our Saturday night BBQ, a watermelon salad, as well as a sun dried tomato dip. Pat suggested the idea of combining watermelon, feta, and basil for a salad and I just guessed on the rest to see what would taste good. It turned out to be a delicious summer salad that was easy to make. I also wanted to make some sort of dip, but didn't want to go to the grocery store, so I looked in the fridge and came up with the combination for the sun dried tomato dip, it was also delicious and easy to make.

Watermelon, Feta, and Basil Salad

Watermelon-cut up (I used seedless to make it easier)

feta cheese

basil-chopped

red wine vinegar

salt and pepper to taste

Mix all ingredients together in a bowl. Serve chilled.

Sundried Tomato Dip

1- 4oz. jar of sun dried tomatoes

2- 8oz. blocks of cream cheese (room temperature)

Garlic salt and pepper to taste

minced garlic

Kalamata olives-chopped

Combine all ingredients in a food processor, chop and pulse until all ingredients are well blended and broken down. Chill for about an hour to let it set, then serve it at room temperature so it is easy to spread on crackers.

White Pizza with Roasted Mushrooms

This recipe is to die for, seriously! It has so much flavor and is so simple to make, this has become our household favorite. We are trying to be better about what we eat because we love to snack and eat whatever, so when I saw this recipe in my new favorite cookbook, Cook Yourself Thin Faster, I knew it was too good to be true. The recipe calls for store bought pizza dough, but I chose to use Target's premade flatbread pizza instead. It was delicious! If there is one recipe that you try from this blog, I'd suggest this one! I can't wait to try out more of these recipes, so far they all seem to be very good, plus an added bonus that they aren't bad for you too!

Ingredients:

3 Tablespoons olive oil (divided)

1/2 pound store-bought pizza dough (I used Target's flatbread pizza)

1 cup reduced-fat ricotta cheese

3 Tablespoons grated Pecorino Romano Cheese (I used just Romano, as I had it on hand)

Freshly ground pepper

5 ounces shiitake mushrooms, stems removed

1/4 teaspoon fresh sage, thinly sliced into ribbons

Pinch of Salt

1. Preheat the oven to 450. Oil a 17X11 inch rimmed baking pan with 1 tablespoon of olive oil.

2. Stretch the dough directly onto the baking pan, pressing and gently stretching to fill as much of the pan as possible. (It will not fill the entire pan.) Brush with 1 Tablespoon of olive oil over the surface of the dough. (I was able to skip this step since I used premade flatbread pizza)

3. Spread the ricotta cheese over the pizza. Sprinkle the ricotta with the Pecorino and pepper.

4. Tear the mushroom caps into small pieces and place in a small bowl. Toss with remaining tablespoons of olive oil, the sage, pinch of salt, and pepper. Scatter the mushrooms over the top of the cheese.

5. Place in the oven and bake for about 15-20 minutes, until the crust is fully baked, and transfer to a cooling rack. Cut into slices (kitchen scissors work best) and serve immediately.

Lettuce Wraps

I love lettuce wraps and always order them when we go out to eat and they are on the menu.  I decide to try and make my own using the Pioneer Woman's recipe! They were delicious! The preparation take a little bit, but it isn't difficult, just chopping and mincing. I'd suggest adding cornstarch at the end to thicken it up a little, as it has so many sauces and can be very messy.

This recipe is from the Pioneer Woman

Ingredients

• 1 pound Ground Beef Or Turkey ( I used turkey)
• 2 Tablespoons Peanut Oil, Or Other Light Cooking Oil
• 1 whole Onion (small)
• 1 clove Garlic, Large
• 1 piece Fresh Ginger (1 Inch Long)
• 1 whole Red Pepper
• ½ cups Diced Water Chestnuts
• 3 Tablespoons Chinese Cooking Wine
• 4 Tablespoons Soy Sauce
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Peanut Chili, Or Satay, Sauce
• 1 Tablespoon Hoisin Sauce
• 1 teaspoon Sesame Oil
• 1 head Iceberg Lettuce

Preparation Instructions

The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly.

Prep the veggies:
Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves.
Prep the sauce:
Mix together the soy sauce, oyster sauce, peanut chili sauce, hoisin sauce and the sesame oil.
Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion. Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger. Stir fry for 30 seconds, then add the ground meat. Brown the meat, then add the red pepper and water chestnuts, stirring constantly. After another 3 or 4 minutes, add in the Chinese cooking wine. Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.
Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!

Sloppy Joes in a Biscuit-YUMMY!

My sister recommended this recipe and it was sure delicious! Thanks Jenny! It was super easy too and it seems like a meal that even the kids would eat. The flavor is fantastic and you can never go wrong with a biscuit and sloppy joes. This might even be a good one to try out for Superbowl Sunday! :)

Ingredients:

1 lb. ground beef

1 onion

1/2 cup celer

2 Tbls. brown sugar

1 Tbl. mustard

1/2 Tbls. Worchestershire Sauce

1/2 can tomato soup

1/2 cup ketchup

Refrigerated rolls (Pillsbury Grands Biscuits)

1. Brown ground beef and drain. Combine all ingredients together and simmer for an hour.

2. Push refrigerated rolls into a muffin tin, put sloppy joe mixture on top of the dough and bake for 8-10 minutes or until dough is cooked. Add cheese on top and allow to melt.

Thai Chicken Flatbread Pizza

This is my favorite pizza of all time! My picture doesn't look as appetizing as it is, but I also didn't include all of the ingredients this time. I normally put peanuts, bean sprouts, and cilantro on top, but didn't get to the grocery store. However, I included the picture of mine and what it normally looks like so you know what to expect. I highly recommend this, if you are looking for Rachel Ray's recipe for more details and measurements, click here.    I normally just eyeball it on how much I need, especially since I use flatbread instead of regular pizza dough.

Loosely Adapted from Rachel Ray's Thai Chicken Pizza Recipe
1 Flatbread pizza dough (Rachel uses pizza dough)
Plum sauce
Red Pepper Flakes
provolone cheese
chicken breast
peanut butter
soy sauce
peanuts
bean sprouts
red pepper
1/4 seedless cucumber, peeled and cut into matchsticks
2 Tb. honey
2 Tb. apple cider vinegar
peanuts
Cilantro (for garnish)

1. Spread the plum sauce on the flatbread or pizza dough, sprinkle with red pepper flakes, cheese, and red pepper. Bake until the cheese has melted.
2. Meanwhile, cut the chicken up into small pieces about 1/2 inch. Once they are cooked, add some peanut butter and soy sauce to cover the chicken.
3. Cut up the cucumber into matchsticks and place in a dish with honey and apple cider vinegar. Let it marinade for at least 10 or more minutes.
4. Once the pizza is done, put the chicken, cucumbers (without sauce), bean sprouts, peanuts, and cilantro on top. Serve warm and enjoy!

Homemade Pita Bread and Hummus

So I didn't have enough time to make the homemade pita bread, but I did make homemade hummus and it was yummy! I posted both recipes below in case you get ambitious and decide to make both! Homemade hummus is super easy and much cheaper than buying it premade at the grocery store. I got the pita bread recipe from HERE and I just threw together what we had on hand for the hummus. 


Hummus Ingredients
1 can of drained carbonzo beans
1 jar of roasted red peppers
2 cloves of garlic
a little Olive Oil
Red Pepper flakes (optional)


1. Mix all of the ingredients in a food processor until everything has been fully mixed and mashed.
2. Serve with pita bread, pita chips, veggies, etc.

Pita Bread Recipe Ingredients

You will need:

• 1 package of yeast
• 1 1/2 cup of warm water
• 3 cups of flour
• 1 1/4 teaspoon of salt
• 1 teaspoon of granulated sugar

Prepare the Pita Dough

First we need to activate the yeast. Dissolve the yeast in 1/2 cup of warm water. Add sugar and lightly stir until dissolved. Let it sit for 10-15 minutes until the water is frothy. Make a depression in your bowl of flour and pour in your yeast mixture.

Slowly add 1 cup of warm water and stir with a wooden spoon until the mixture is combined. Flour your working surface, place the dough and knead it for 10-15 minutes until it is elastic. Coat the large bowl with olive oil and place your kneaded dough. Turn the dough so it is also coated in oil. Place the bowl in a warm place to sit for 1 hour until the dough is doubled in size.

Shape the Pita Dough

Flour your working surface and roll out your dough in a shape of a rope. Cut the dough into 10-12 small pieces. Roll out each ball of dough with a floured rolling pin into circles about 5-6 inches and 1/4 inches thick.

Bake the Pita Bread

Preheat the oven to 500 degrees F and place your rack at the bottom of the oven. Bake each circle for 4 minutes. When the bread puffs up, turn over and bake for 2 minutes on the other side. When the pita browns on the second side, remove the pita with a spatula and add additional for baking.

You can store pita bread in a pantry or bread box for a week and up to a month in a freezer

Sinful Sandwiches!

Happy New Year! It is official, I must stick to this blog in the new year, I got started early, but hopefully that won't deter me from keeping up with it. I know come Monday when I am met with my 14 spirited third graders, I might not be as excited about my idea to blog and find new recipes, but I am excited for the challenge!

These sandwiches are sinfully delicious! You can't have just one and it always seems like 24 isn't enough, as they are gone before you know it! A special thanks to my coworker Jeanne for sharing this recipe! I made these to bring to a New Years Party, it is a great thing to bring to a potluck.

Makes 24 sandwiches

2 dozen dollar buns sliced
2 lbs. meat (any kind, I use turkey)
24 slices of cheese (cut into 4 small squares)- I use cheddar, but muenster and pepper jack is also delicious!

Prepare the above ingredients in a 13X9 pan. I end up using two pans and putting 12 sandwiches in each, assemble them like a meat and cheese sandwich in the pans.

Sauce:
2 sticks of butter
4 Tbsp. brown sugar
2 Tbsp. Worcestershire
2 Tbsp. mustard
2-3 Tbsp. poppy seeds

Mix all the sauce ingredients together in a sauce pan and bring to a boil, stirring frequently. Let cool and pour over sandwiches (2-24 hours before baking).

Bake covered at 325 for 25 minutes.