Monte Cristo Sandwiches

lay out 1 can of rolls... makes 4 squares..

Put honey/butter mixture on each.. bake and let cool..

stack with turkey, then another roll...

then ham and cheese... another roll...

 Then the jam... raspberry Jam...top with a roll and bake for 8 minutes...

Top with powdered sugar! yum~

Monte Cristo Sandwiches

Makes 2 large sandwiches (serves 4)

1/2 lb sliced Turkey

1/2 lb sliced Honey ham

2 tbs Butter

2 tbs Honey

2 cans (8 oz each) Crescent rolls

6-8 slices Muenster cheese

1/2 - 1 cup Raspberry Jam/Preserves

Preheat oven to 375 degrees. Unroll your crescent roll dough and seperate into 4 rectangles. Melt your butter and honey together and spread on top of rectangle dough.  Bake them for 8 minutes or golden. Then let cool.  After cooled, Place 1st crust on pan.. add 5 slices of turkey.. then top w 2nd crust.. add 5 slices of honey ham.. on top of ham add 3 slices muenster cheese. Place 3rd crust on top of cheese. Spread raspberry jam on top of 3rd crust and then place the 4th crust on top.  Bake the sandwich for at least 8-10 minutes or when the cheese has melted!

NOTE: I can only fit 4 rectangles on one baking sheet so you will have to do this process twice.. but once you have made all the rectangles, and then built your sandwiches you can bake both sandwiches together for the final heating.

Dirt Cake-Crowd Pleaser!

Dirt Cake

         8 oz. softened cream cheese

1         large cool whip, the bigger the better

1         large box of vanilla instant pudding

Three cups of milk—add this a little at a time or you will be wearing it

        1  package of crushes oreos—I use the food processor 

  ½ of the oreos on top, ½ in the pudding mix

Mozzarella Stuff Meatballs

I got this recipe from Picky Palate, it looked simple and delicious!

 

Add all ingredients in a bowl..

 Mix them together...

 Wrap the mozzarella ball in the meatball...

 cover mozzarella completely with meatball and put in pan...

 Bake in oven....

 I served with Ziti or you could serve with Spaghetti or in a meatball sandwich...

Pack the rest up for LEFTOVERS!!!!! Or, you could freeze them!

Recipe taken from Pickypalate.com

Mozzarella Stuffed Homemade Meatballs

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

1.  Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2.  Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined.  Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball.  Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered.  Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3.  Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.

Penne Parmesan Pesto Pasta

This was very delicious, a homemade Alfredo sauce would be better, just adding pesto to it....

Make the sauce and then pour over your pasta... eat up!

Penne Parmesan Pesto Pasta

Ingredients:

• ¼ cups Butter
• ¼ cups Flour
• ¼ teaspoons Nutmeg
• 4 cups Milk
• Salt and Pepper
• 1 cup  Parmesan Cheese
• 4 Tablespoons Basil Pesto (I used store bought, which I found in the cooler section with the hummus and pasta stuff)

Preparation Instructions:

In a medium sauce pan over medium heat, melt butter. Whisk in flour. It will clump up and that’s ok. Add nutmeg. It’s ok to let the butter/flour mixture cook for a few moments, this will actually help remove the raw flour flavor.

Very slowly whisk in milk, working hard to remove lumps. Keep sauce on medium heat and stir often. The sauce will slowly thicken; just keep stirring and keep those lumps away! Add Salt and pepper... 

Once sauce is thick enough to coat the back of a spoon, add cheese and stir until melted. Remove from heat, add pesto.

Serve as soon as possible.

Delicious Lasagna

 I really liked this Lasagna, and I am picky! I added Spinach and Carrot puree and cut some of the Tomato puree just for the kids, I was trying to be healthy and it didn't change the taste... so I will add what I did and then the original recipe.

Brown the meat, drain and add the onions and garlic, let simmer for 5 minutes...

add in the tomato puree, diced tomatoes and tomato paste.. add your spices and sugar. (mine is a different color cause I added 5oz of tomato puree and 7 oz of carrot and spinach puree combine.)

Mix 1/2 cup of mozzarella cheese, 1/2 cup of mix bag cheese, 1/2 cup of parmesan cheese and all of the ricotta cheese together.

Layer according to directions below in recipe.. I used oven ready noodles so I didn't have to boil noodles first... It turned out delicious... even though Daniel was worried about the carrot and spinach puree, but he never even noticed it.

Yummy Lasagna

Ingredients

• 2 pounds Ground Beef (I used 1lb because I only had that)
• ½ whole Onion, Diced
• 2 cloves Garlic, Minced Fine
• 10-¾ ounces, weight Canned Tomato Puree (I used 5 oz and then pureed carrots and spinach and used 7 oz of that in addition)
• 14-½ ounces, weight Canned Diced Tomatoes
• 6 ounces, weight Canned Tomato Paste
• 1 Tablespoon Dried Basil
• 1 Tablespoon Dried Parsley
• 1 teaspoon Black Pepper
• 2 teaspoons Brown Sugar
• 8 ounces, weight 6 Cheese Blend, Shredded (I just used a 3 cheese blend)
• 15 ounces, weight Ricotta Cheese
• 8 ounces, weight Mozzarella Cheese, Shredded
• 4 ounces, weight Parmesan Cheese, Shredded
• 1 whole Egg
• 1 box (9 Oz. Box) Lasagna Noodles, You Will Need 12 Noodles (I used oven ready)

Preparation Instructions

1. Preheat the oven to 375F.

2. Spray a 9×13 casserole dish with cooking spray and set aside.

3. Heat a large skillet over medium heat. Add ground beef and brown, breaking up the large clumps. Drain ground beef and add it back to the pan.

4. Add onion and garlic to meat and cook, stirring occasionally, about 6 minutes. Add the tomato puree, diced tomatoes, tomato paste, basil, parsley, black pepper, sugar, and simmer for 10 minutes, stirring occasionally.

5. In a medium-sized bowl, combine 1/2 cup 6-cheese blend with ricotta cheese and 1/2 cup mozzarella and parmesan. Add the egg.

6. Taste the meat sauce for seasoning and add salt and pepper to taste.

7. Put 1/2 cup sauce in the bottom of the casserole dish and lay 4 noodles on top of them. Top with more sauce, dot with a third of the ricotta mixture, and a third each of the remaining shredded cheeses. Repeat 2 more times, ending with the cheese mixture.

8. Push down slightly to make sure the top is even. Spray a piece of aluminum foil and tightly cover.

9. You can refrigerate this at this point, or go ahead and bake for 1 hour. Remove the foil and bake for an additional 10 minutes.

10. Remove from the oven and let sit for 5 minutes before cutting.

Oreo Stuffed Chocolate Chip Cookies

 Lay the oreo on top of the dough...

 top with more cookie dough and pinch the sides...

Makes VERY large cookies, I only put 6 on a sheet at a time...

 I baked mine for 10 minutes cause I like chewy soft cookies..

 Yum!

Oreo-Stuffed Chocolate Chip Cookies

-Picky Palate

2 sticks softened butter

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop ofcookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE Cookies