Recipes

I always hesitate to put recipes on my blog because I'm not sure how many readers would actually be interested. But these are 2 recent winners that I could not help but share. I try recipes based on the following criteria:

1. Does it require a special pan/tool/technique? Answer needs to be NO.
2. Number / Ease of Ingredients...Answer needs to be low to medium number and easy.
3. Can you find the ingredients at Schnucks without having to ask someone? Answer needs to be YES.

So here are 2 of my recent finds, my substitutions included.

Slow Cooker Chicken Cordon Bleu

(www.allrecipes.com 2010)

• Boneless chicken breasts (I used only 2 for our family)
• 1 can condensed cream of chicken soup
• 1 cup milk
• ham slices
• swiss cheese slices (I used mozarella because Scott doesn't like swiss)
• 1 8oz package of herbed dry bread stuffing mix (I used bread crumbs for a lighter taste)
• 1/4 cup butter, melted

Mix together cream of chicken soup and milk in small bowl. Pour enough of the soup into the slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then cheese. Pour remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on trop, and drizzle butter over the stuffing. Cover, cook on Low for 4-6 hours or 2-3 hours on High.

And for all of you who got caught up in the Bread Maker craze...like me...

Pit-Stop Stromboli

(Best of Taste of Home, 2010 Special Collectors Edition, Amber Kimmich)

• 3/4 cup plus 2 tablespoons water
• 3 tablespoons olive oil
• 2 tablespoons warm milk
• 3 cups bread flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1-1/2 teaspoons active dry yeast (1 packet)
• 2 slices mozzarella cheese, cut into strips
• 2 slices Colby-Monterey Jack cheese, cut into strips
• 2 slices provolone cheese (cut into strips)
• 28 slices pepperoni (I've also used salami and it is good too)

1. In bread machine pan, place the first 7 ingredients in order. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed - I usually have to)

2. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16 x 10 rectangle. Cover with plastic wrap; let rest for 10 minutes.

3. Arrange cheese strips and pepperoni evenly over the dough to within 1/2 in of edges. Roll up jelly roll style starting with long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes.

4. Bake at 400 degrees for 30-35 minutes or until cheese is bubbly!

Enjoy!