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Made these as a Super Bowl snack this afternoon.

Hot Ham and Cheese Pinwheels

Ingredients

1 can Pillsbury� refrigerated Classic Pizza Crust
3/4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)

GLAZE
1/2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Instructions
Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Thank you, Kim.

Sounds good, but I'm a vegetarian. I will make it for others, though.

Enjoy the Super Bowl game, Kim !

The glaze sounds particularly tempting, Kim. Is this something you've made previously?

I was feeling sorry for my husband because there is no one here to watch the Big Game with. No, i will not sacrifice my free time for that, fond as i am of the man. :-) However, i made a new recipe for brownies. We liked them fine but couldn't taste the tahini at all. I omitted the chocolate chips, adding a handful of walnuts instead.

Tahini Brownies


¼ cup (57 g) unsalted butter, melted
½ cup (99 g) granulated sugar
½ cup (107 g) brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup (42 g) natural cocoa powder
¼ cup (30 g) all-purpose flour
½ teaspoon salt
¾ cup (192 g) tahini
½ cup (85 g) semi-sweet chocolate chips
1 tablespoon sesame seeds


Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper (or grease well) and set aside.

In a bowl, add butter, granulated sugar, brown sugar, vanilla, and eggs. Stir until fully combined.

In a separate bowl, sift together dry ingredients - cocoa, flour, and salt. Slowly stir dry ingredients into wet ingredients until combined.

Add tahini and chocolate chips and stir until incorporated. Pour batter into prepared pan and spread into an even layer - batter will be thick.

Top with sesame seeds and optionally a few more chocolate chips. Bake for 20-24 minutes or until a toothpick inserted into the center comes out with crumbs (not raw batter).

Place brownies onto a wire rack and allow to cool completely before cutting and enjoying.

madrano wrote: "The glaze sounds particularly tempting, Kim. Is this something you've made previously?

I was feeling sorry for my husband because there is no one here to watch the Big Game with. No, i will not s..."

I love brownies, Madrano. Thanks for the super recipe! I've got to try those.

I loved, loved, loved the Super Bowl yesterday. One of the best ever. And yes, the holding call near the end of the game was a good call. Even Brownberry says it was. (I know that doesn't make any sense to you, but tell your husband, and I'll bet he'll be impressed with your knowledge. I love sports.)

madrano wrote: "The glaze sounds particularly tempting, Kim. Is this something you've made previously? ."

Yes, I had made this before. I left the poppy seeds out because they are not something I cook with and didn't want to spend the money on something that would just sit in the cupboard forever. LOL!

Kiki (Formerly TheGirlByTheSeaOfCortez) wrote: "Even Brownberry says it was. (I know that doesn't make any sense to you, but tell your husband, and I'll bet he'll be impressed with your knowledge. I love sports.). ..."

Will do.

~*Kim*~ wrote: "Yes, I had made this before. I left the poppy seeds out because they are not something I cook with and didn't want to spend the money on something that would just sit in the cupboard forever. ..."

We have three households represented in this house & each one brought all their spices as we moved in. Still, somehow we have four cayenne pepper jars, three allspice (used only in one pie, as near as i can tell), oregano going out the wazoo, and two bags of poppy seeds, so i understand what you mean, Kim.

Making this again for dinner tonight. It's so yummy!

Southwestern Chicken & Rice Foil Packets

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Servings 3

Ingredients:
3 4 oz chicken breasts, boneless skinless
1 cup quick brown rice or white
1 cup water
2 tablespoons taco seasoning 1 packet
1/3 cup salsa
1/2 cup mozzarella or cheddar cheese
1 cup bell pepper sliced into thin strips
1/4 cup onion sliced into thin strips
1/2 cup black beans
1 tablespoon olive oil
1 lime cut into wedges optional

Instructions
Pre-heat oven to 400F. Line a baking sheet with 3 sheets of foil (about 6-8 inches) and set aside.
Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 3 sheets of foil.
Pound chicken with a meat tenderizer or a rolling-pin until they are even. Seasoning each chicken breast generously with the reaming taco seasoning. Place the chicken on the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.

Bake for 30-35 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet, garnish with cilantro and sour-cream if desired and serve.

~~~~~~~~~~~~~~~~
I just make it for the 2 of us, so I don't follow the recipe 100%, but it still comes out good. My boyfriend doesn't like cooked bell peppers, so I leave those out of his. I did find that the 2nd time I made it, I had to cook it a little longer to make sure the chicken was done and the cheese was fully melted.

That sounds amazing, Kim. Thanks so much for sharing. I've made chicken in foil. However, I've only topped it with apricot sauce. The chicken sure comes out tender when you cook it in foil.

Question, I've only used either boil in the bag rice or the 90 second rice you cook in the microwave. Can I use either of those after I cook the rice ?

I'll have to give your recipe a try. Thanks !

Alias Reader wrote: "Question, I've only used either boil in the bag rice or the 90 second rice you cook in the microwave. Can I use either of those after I cook the rice ?"

I'm not sure. It's probably something you'd have to experiment with. I know the quick rice actually cooks in the water you soak it in and the juices from the chicken. I don't know if precooked rice would end up too mushy or not.

Thanks for the quick reply, Kim. What you say makes sense.

This dish sounds terrific, Kim. Thank you for sharing it with us. Over the years, i haven't cooked much with foil but have been satisfied with the results. What's my problem?

Like Alias, i wasn't sure about the quick rice, as i seldom use it, so appreciate your reply to her question, too.

The Tex-Mex flair to it appeals to me, as well. It's a fajita in foil! Without the carb-heavy tortilla.

You're welcome. I had to make it one more time before we moved. LOL! The timing on how long it takes to cook varies with the thickness of the chicken, but it still takes too long for me to cook in the RV oven.

~*Kim*~ wrote: "

, but it still takes too long for me to cook in the RV oven. ..."

Maybe you can tweak it for the crockpot.

Good luck with your move !

~*Kim*~ wrote: "You're welcome. I had to make it one more time before we moved. LOL! The timing on how long it takes to cook varies with the thickness of the chicken, but it still takes too long for me to cook in ..."

Excellent point about the thickness of the chicken. I have miss calculated chicken-in-crock-pot recipes due to that. When i first found the recipe, breasts were generally the same size (long ago!) but now there are such a variety, depending on rib cage, for instance, that one must be careful.

Btw, i don't have a recipe yet but my sister-in-law made a Green Enchilada Chicken Soup in a slow cooker while we visited. It was divine! I knew enchilada soup, boneless breasts and cream cheese are part of it. Naturally, i neglected to get the recipe.

madrano wrote: "~*Kim*~ wrote: "You're welcome. I had to make it one more time before we moved. LOL! The timing on how long it takes to cook varies with the thickness of the chicken, but it still takes too long fo..."

Maybe some of the chickens are getting implants! LOL Sorry, I couldn't resist.

LOL! Yuk!

madrano wrote: "Excellent point about the thickness of the chicken."

Yea, the last batch I made was actually one breast that was almost one pound in weight and I just cut it in half for the 2 of us.

~*Kim*~ wrote: "madrano wrote: "Excellent point about the thickness of the chicken."

Yea, the last batch I made was actually one breast that was almost one pound in weight and I just cut it in half for the 2 of us."

That's a whopper, Kim! It's been awhile since i've purchased chicken breasts but that seems humongous. I wanna see that bird!

madrano wrote: "That's a whopper, Kim!"

Yes! It was! I couldn't believe how big they were.
We were getting ready to move or I would have just bought a prepackaged batch of them. I usually do that and freeze what I don't use.

I hear ya, Kim!

Made this tonight. It was really good. I wasn't paying attention at the grocery store and accidentally picked up garden vegetable cream cheese. It worked with the recipe, thank goodness. LOL! Of course I scaled it down for just the 2 of us. I also added onion powder and mixed in some of the toppings right into the cream cheese.

Jalapeno Popper Chicken

INGREDIENTS

1.5 - 2 lbs boneless skinless chicken breasts or thighs, (slice in half lengthwise if thick)
salt and pepper
1 8 ounce cream cheese, room temperature
2 tablespoons milk or cream
1/2 teaspoon garlic powder
2-3 jalapeno peppers, seeded and diced, (about 1/2 cup)
1/2 cup cooked and crumbled bacon, (about 6 slices)
1 cup shredded cheddar cheese, (or mix of cheddar)

INSTRUCTIONS

Preheat oven to 350 degrees and grease a 9x13 baking dish.
Layer chicken in a single layer in the baking dish. Season well with salt and pepper.
In a small bowl, stir together the cream cheese, milk or cream, and garlic powder. If not room temperature enough microwave until able to stir together. Spread mixture evenly over chicken.
Sprinkle jalapeno peppers, bacon, and cheese on top.
Cover with foil and bake for 30-35 minutes or until chicken is done. Remove foil for the last 5 minutes of baking to melt cheese.

Thanks for sharing ! That sounds delicious.

I'm not sure i could handle that much heat but this sounds good. I have a recipe along this line (without the heat), which blends the cream cheese, herbs and milk, spreading that onto flattened breasts, then rolling it all up. I wrap bacon around each breast, secure with toothpicks & bake. Yum! And it makes a small amount of its own sauce. Between the two of us, Kim, i'm getting hungry. And it's not even noon yet!

However, tonight's meal is almost made. Yesterday i began lamb stew but stopped early because my family decided on an impromtu meal at a mid-eastern restaurant. So, tonight's just need another 30 minutes of cooking. Easy cooking day for me!

LONG way to say, thanks, Kim.

It's actually not hot at all. You remove the seeds and ribs from the jalapenos. Those areas are what contain majority of the heat in a pepper. Plus with the mixture of cream cheese, it takes away any heat that's left.

I can see that. I have a very low tolerance for heat. Yes, even though i spent my teens in Texas. Go figure.

I'm not a fan of spicy things either. So if it was too hot, I wouldn't even make it. LOL!

Good to know. I often make recipes which call for jalepenos but substitute either cayenne or diced chilies.

Poblanos are also a good substitute for jalapenos. They aren't as mild as a green bell pepper, but not as spicy as a jalapeno.

Love poblanos. In the past we have even canned our own, as my husband had grand success growing those.

I haven't tried this one yet, but it's on my list to try soon.

Slow Cooker Pork Chops

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins

Ingredients

4 thick cut boneless pork chops

salt and pepper to taste

1 cup chicken broth

¼ cup olive oil

2 cloves garlic, minced

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon poultry seasoning

1 teaspoon dried oregano

1 teaspoon dried basil

Directions

Cut small slits in each pork chop with the tip of a knife, then season lightly with salt and pepper.

Whisk broth, oil, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil together in a bowl.

Pour broth mixture into the slow cooker. Place seasoned chops in the cooker.

Cover and cook on High, basting periodically with sauce, until slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Serve hot and enjoy!

Please let us know when you try it, Kim. I haven’t made pork in a slow cooker.

madrano wrote: "Please let us know when you try it, Kim. I haven’t made pork in a slow cooker."

I think the only pork I've made in the crockpot is a Boston butt pork roast that I shred to bake BBQ with.

My mom used to make pork chops in Lipton onion soup. It would cook on the stove for hours until the pork chops were so tender. It was delicious. I can't make it though as the soup is a sodium bomb.

Kim, I’d forgotten about that, i’ve done the same. So very tender!

Alias, i hear ya on the salt-soup issue in some recipes. Keeping pork from getting too dry has always been my issue. It’s why i now no longer make pork chops.

Alias Reader wrote: "My mom used to make pork chops in Lipton onion soup. It would cook on the stove for hours until the pork chops were so tender. It was delicious. I can't make it though as the soup is a sodium bomb."

I wish I could cook on the stove for a long period of time, but our living situation prevents that. For 1) It would make it WAY too hot in here and 2) It would burn through so much propane. LOL! So if something has to cook for a long time on the stove or in the oven, I have to find an alternate way to cook. I cook things like meatloaf in the toaster oven, which doesn't put out as much heat as the oven. Then for other stuff, if I can, I'll use the crockpot.

While it sounds challenging, Kim, that can be creative, too. Somehow i never got a handle on toaster ovens, despite the fact it should be easy. Slow cooker recipes appealed to me most because i could feel accomplished early in the day. Laughing at that idea, but it’s true. I suspect it was more about having dinner accomplished something while i read away the rest of the day. Yes, that’s the kind of cook i was.

I'm still learning with the toaster oven. We don't have a lot of space, so mine is just a small, basic model. The other night I burned the bottom of the cornbread I was trying to make in there. I thought I had made it in there before, but I guess I hadn't. Now I'll stick to the oven. LOL!

I use my toaster oven all the time. It's great if cooking for one or two people. I especially appreciate it in the summer as it doesn't make the whole apartment unbearable hot like an oven would.

I have a Breville toaster oven. I have the smaller size for those with limited counter space. This brand is expensive. However, I think it's worth it.

Which model do you have? I looked them up and it seems there are several. I'd like to upgrade at some point. This one was literally a $20 Walmart one. LOL! But I didn't want to pay a lot and end up not liking it.

~*Kim*~ wrote: "Which model do you have? I looked them up and it seems there are several. I'd like to upgrade at some point. This one was literally a $20 Walmart one. LOL! But I didn't want to pay a lot and end up..."

Breville Mini Smart Toaster Oven, Brushed Stainless Steel, BOV450XL. I ordered it on Amazon. $160.

They sell larger sizes but I didn't have much counter space.

Thanks! I'll look into it.

You're welcome.

Thanks for the brand suggestion, Alias. The one i used was borrowed and disappointing.

Using a Jiffy box mix, we have made okay cornbread in a microwave. We like a slice of that with our beans. Just saying it’s possible, which surprised us. Of course, it’s doesn’t come close to pone baked in a cast iron skillet but necessity�

Oh wow! Did not know it was possible to cook cornbread in the microwave. I don't have a cast iron skillet. I just put mine either in metal pans or muffin pans. I didn't have good luck with the cast iron that I had.

It took me years to figure out cast iron pans. Finally i figured it out, thanks to my dad & the Internet. lol

Jiffy Mix Cornbread in Microwave Recipe

1 package of Jiffy cornbread
1 egg
1/2 cup milk

Grease an 8 x 8 microwave-safe casserole dish
Combine the Jiffy mix, egg, and milk.
Stir until well combined.
Pour into the microwave-safe bowl.
Microwave at 50% for 7 minutes.
Microwave at 100% for 1 minute.
Serve immediately.

This isn’t the best but it serves when your kitchen is incomplete. I’ve made this in small Tupperware to no damage.

Made this for the first time tonight and it was delicious. I tweaked it a bit, as I do with most things. LOL! I served it with a salad and rolls.

Chicken Ranch Macaroni and Cheese

Ingredients

Ranch Chicken:

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into cubes
1 package (about 3 tablespoons) dry ranch seasoning

Macaroni and Cheese:

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk, warmed
1 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons dry ranch seasoning
1/2 cup white cheddar cheese, freshly grated
1/4 cup mozzarella cheese, freshly grated
8 ounces (2 cups uncooked) elbow macaroni, cooked al dente and drained
4 strips bacon, cooked and crumbled
Salt and pepper to taste
Parsley, chopped (for garnish)

Instructions

Ranch Chicken:

In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
Wipe out the skillet to use for the macaroni and cheese.

Macaroni and Cheese:

In the skillet, melt the butter over medium heat.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk, whisking constantly.
Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
Add the cheeses, stirring to melt.
Pour the cooked noodles over the top of the sauce. Stir to combine.
Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.

madrano wrote: "It took me years to figure out cast iron pans. Finally i figured it out, thanks to my dad & the Internet. lol

Jiffy Mix Cornbread in Microwave Recipe

1 package of Jiffy cornbread
1 egg
1/2 cup mi..."

I've used the Jiffy mix in the past. I also wasn't aware it could be made in the microwave. Good to know for the hot summer when I refuse to turn on the oven.