Slow Cooked Turkey Sandwich

Hiya lecteurs du blog de ??tous les coins!

Yeah trying out a new french translation app on my droid. I think I'm going to keep it American for a long while, haha. Hiya blog readers from all around! It's Tuesday and it's time for us to spread a little food love. On the table this week is a recipe I chose. It comes to us from a book Ma purchased at the local book sale we went to 2 weeks ago. I'd tell you the name but Ma borrowed the book to one of her coworkers and the name escapes me this second. Now, no worries I've got it covered. ;].
I was looking for a good sandwich. Something we've never put in our tummy's before. That's when this popped up on the page and I couldn't resist.

Slow Cooked Turkey Sandwich
22 servings (Now you're probably wondering about the number of servings...yeah we were puzzled as well so who knows?)

6 cups cubed cooked turkey
2 cups cubed processed cheese (Velveeta)
1 can 10 3/4 ounce cream of chicken soup (undiluted)
1 can 10 3/4 ounce cream of mushroom soup (undiluted)
Half cup finely chopped onions
Half cup chopped celery
22 wheat sandwich buns (PLEASE, only make however many sandwiches you need. Don't make the 22, well unless you're planning on feeding your neighborhood. If you are then by all means go for it lol)

In a 3 quart slow cooker combine the first 6 ingredients. Cover and cook on low for 3 to 4 hours or until onion & celery are tender and cheese is melted. Stir and spoon onto buns.




Okie, this one was not a winner. Aw, it happens guys and so far we were on a roll with the recipes but this one...wasn't good. Let's dish about this mistake. While yes, the first taste of it was good and it wasn't hard to swallow the after affects for everyone weren't the greatest. Each person experienced grumbles of the unpleasant kind., gas, and simple upset stomachs. We're not sure if it was the processed cheese or the mixture was simply too heavy but I'm not endorsing this recipe. I have to place the annoying food seal on it and send it back to whatever book it came from. Good thing I didn't remember the name, eh?


Tid Bits: Let's be real, nothing would fix this. Actually here's a tid bit make something else. Save your tummy from a night of shots with the Pepto Bismol.

Ma's tid bit: We used chicken instead of turkey because during the summer months turkey is very high priced and not everyone is Donald Trump rich...sadly. lol


Mas Spot: I went into this dinner hesitating because if you know me I am not a fan of cheese. To me processed cheese (such as Velveeta) is the worst of them all. Is it even really cheese? The blog is about being adventurous and trying new things so when Dinah Jane picked it I was up for it but I went for it anyhow. It turned out when I first tasted the dinner, it was pretty good. So we have it with some nice oven fries and it was tasty while enjoying it for dinner. You couldn't taste the cheese as much as the soups but as I learned later on it settled like a ton of bricks. It filled me with hot air and I was burping constantly all evening. Not a fun way to spend a night but to each their own. Unlike Dinah said above everyone is different and what happened with us tonight and this meal may not happen with you guys so try it out and see what happens. Inquiring minds wanna know. As in life nothing is guaranteed, you win some you loose some. I'm afraid my faithful bloggers this was a loose some.


Alrighty guys, our tummy's aren't feeling the best so it's time to go rest. Never fret though, we'll be here 7 days from now with another recipe and thankfully next week is ma's pick and nowhere in the recipe does it contain processed cheese. The food Gods rejoice! haha
Have a great week guys!


Spoons & Spatula's
~Dinah & Ma

Zesty Italian Crescent Casserole

Put your paws up it's time for Tuesday's blog!

Good evening blog readers from all around, Dinah here bringing you this week's latest scrumptious meal. You're probably wondering about the paw thing above well Gaga's new cd came out yesterday and I am in full dance mode. Well...almost still babying this fracture but hey couch dancing is making a comeback. Ask around. :].

Now, this week's recipe let's get it going. It's Ma's pick and she picked something that is guaranteed to make your taste buds do the tango to Lady Gaga <-- haha get it?...No? Anywho, her pick comes from the trusty people at Pillsbury.com. Ah Pillsbury we've made some winners from them so let's see if this one scores on the board:
(As always click on the name of the recipe and it'll take you to Pillsbury.com where the actual recipe is located)

Zesty Italian Crescent Casserole
Prep Time: 20 Min
Total Time: 45 Min
Makes: 6 servings

INGREDIENTS
1lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted


DIRECTIONS

One: Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Two: Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Three: Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.

Four: Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Five: Bake at 375°F. for 18 to 25 minutes or until deep golden brown.









So are we on the scoreboard? Ring the alarm we have another winner! Charlie Sheen would approve. Indeed *shakes head*
It's pretty damn tasty, not a lot of money, and it's super easy to make. I'd say grab a pen and a piece of paper and jot this down now. GO! lol



NO TID BITS, it's a first but hey it's really amazing so if it ain't broke why fix it?




Ma's Spot: I only have one complaint about this recipe, there simply wasn't enough! It was truly a delicious dinner. Very easy to make and you use little ingredients. I will be adding this to my fave recipe list as always the only thing we changed was the use of ground turkey. I thought the butter with Parmesan cheese on top really made the dish.





So that's it blog readers....

WAIT! that's not it we've went ahead and made a dessert. Yep, didn't see that one coming 2 weeks in a row did ya? Ha, we aim to surprised and please! In the mood for something not too fattening and delish? Here ya go:


Candy Bar Apple Salad Recipe
Prep/Total Time: 15 min.
12 Servings

Ingredients
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions
*In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).





Fab dessert! it was something different and not very heavy either.


Ma's Spot...on dessert (ha!): I really enjoyed this dessert. It was light and very tasty. I like it because it's so versatile. I was thinking for next time making it with banana pudding, sliced banana's, and walnuts. As always I encourage you to tweak it and make it your own as well. The recipe is a nice summer time treat.




NOW kiddies, that is it for this week. No need to fret, we'll be back here same time, same channel. Next week is my pick and I'm still looking. Sad? I know but no worries I'm on the hunt for something fresh and new. Meet us back here next week. Have a great week guys!




Spoons & Spatula's
~Dinah & Ma

Breakfast Casserole & Monkey Bread

Hiya everyone out there in internet blogging land.

As always another Tuesday has rolled around and it's time for this week's recipe.

WAIT. I've gotta stop cause this is all wrong. We're not doing one recipe...we're actually doing two this week. Yep, you heard right two recipes. Count them one & two. It has yet to be done and get this for a topper the second dish is a dessert.

WHAT?! Are we nuts? Well, maybe a bit ;D.

Phew, I felt better laying out this week's agenda lol. Now, this week was yours truly's pick and I decided to stir this place up.

I was on the hunt for something fresh and new. Something we had never done before. Something...to give it a new spice cause kiddies like I always say "Who doesn't love some spice" then it dawned on me how about breakfast for dinner? Now, I'm not talking the standard eggs and toast. I'm talking something yummy and creative. That's when this little ditty came across my screen:
(click on names and it'll take you to the Pilsbury website where the actual recipe is located)

Breakfast Casserole

Prep Time: 30 Min
Total Time: 1 Hr
Makes: 15 - 20 servings, depends on how you cut the squares

INGREDIENTS
2 cans of Pillsbury crescent rolls
12 eggs
Small bag of tater tots
Breakfast meat - can be bacon, ground sausage or pre cooked ham
Cheddar cheese shredded - 3 cups

DIRECTIONS

1: Preheat oven to the temperature that is on the can of the crescent rolls.
2: Grease a 13 x 9 pan
3: Open 1 can of crescent rolls. Spread them out & press into bottom of pan
4: Cook the tater tots in the oven.
5: Cook meat in big skillet. See additional tips below for meat
6: After the tater tots are done, crumble them up in the skillet with the cooked meat. Stir together
7: Crack all the eggs in a bowl and stir the eggs till combined, Season the eggs with salt and pepper.
8: Pour the eggs into the skillet with the meat and tater tots. Stir all together and cook.
9: You will know when it is cooking when you start seeing the eggs scramble up into the meat mixture.
10: Once the meat mixture is cooked, place half the mixture in the 13 x 9 on top of crescent rolls.
11: Spread meat mixture evenly over crescent rolls
12: Sprinkle 1 1/2 cups of cheese on top of meat mixture.
13: Put remaining meat mixture on top of cheese & spread evenly.
14: Sprinkle rest of sprinkled cheese (1 1/2 cups) on top of mixture.
15: Open second can of crescent rolls and spread out on counter to lay evenly on top of cheese.
16: You want the top to be covered with pressed out crescent rolls.
17: Then bake in the oven till the crescent rolls on top are golden brown. Takes like 20 - 30 mins.
18: Once done, take out of oven and cut into squares and enjoy!









This was pretty damn good and mega filling. Everyone seemed pleased with it and I know I was. So we encourage you try this one out with your family. It's something fun to do every once in a while also it beats the hell out of eggs and toast. Although, eggs and toast are quite yummy. No hate mail please I am a fan of the bread and chicken variety.


Now onto dessert. I wanted something simple and along the same lines as the breakfast bragged about above. So I came across something called "Monkey Bread" now before you curse our blog, think we hate animals, and decide you want to give PETA a ring no actual monkey's were harmed in the making of this dessert. We love monkey's. Hey, they gave us a band and that adorable monkey who followed John Stamos around on Full House (If you haven't seen it, it's out on DVD. GO NOW. lol) so for us monkey's are kinda cool. So in honor of our furry friends we dabbled in this delish dessert and here's how you make it:

Grands!® Monkey Bread

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 12 servings

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS

1: Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2: Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3: In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4: Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.





SMASH HIT! This bread was yummy and sweet but not overly sweet. Our tummies were pretty happy all the way around tonight.


Tid Bits:
*Egg beaters instead of real eggs
*We suggest making the tater tots earlier and let them cool while cooking the breakfast meat. It just worked easier for us and it may for you too.



Ma's Spot: This recipe brings back memories when Dinah was little she loved breakfast for dinner. She loved pancakes and cheese omelets and biscuits with lots of butter I wish I would've known this recipe back then it would've been alot easier. So try this recipe and see how your kids enjoy breakfast for dinner. I think the next time I make this recipe I will go ahead and put the raw whisked eggs over the tater tots and sausage to make it like a quiche. I found it difficult to scramble in the eggs with the meat and tater tots. The monkey bread I enjoyed alot. The next time I make it I will cut down on the butter because it makes the bread too soggy for my taste.




That's it peeps for this Tuesday evening. Next week is Ma's pick and I've heard it's quite yummy. Wanna know what it is? Meet us back here next Tuesday. Have a good week guys!


Spoons & Spatula's
~Dinah & Ma

Honey Roasted Chicken

Evening blog readers from all around!

Tuesday is here which means more food goodness brought to you by well...us. haha
This past weekend was an emotional & stressful one your blog diva's. Ma was taken to the hospital on Friday morning. Symptoms appeared and were shown as a heart attack. Thankfully it turns out she didn't have one and her heart is in fantastic shape. So no worries. Turns out she has severe tendonitis in her shoulder/arm and needs to chill out for a while.
Anywho, with that out of the way we can focus on this week's recipe. As you read last week Ma's pick tonight is chicken. Apparently this clucking yumminess was something I quite enjoyed as a tiny tot. My memory is usually pretty spot on but this is one that escapes me. So let's discover this together, well for me rediscovering it but you catch my drift lol.

What goes into making this?
Here's all you need:


Honey Roasted Chicken
Serving 6: One to two pieces per serving


2 lbs chicken pieces (breast, thigh, drumsticks) skinned, all visible fat removed
1 cup of honey
Half cup of reduced sodium teriyaki sauce
1/4 cup orange juice
1 tablespoon Dijon mustard


* Preheat oven to 375, rinse chicken and pat dry. Place in a single layer in a shallow baking pan.

* In a medium bowl stir together remaining ingredients & pour over chicken pieces.

* Bake uncovered, baste with honey mixture occasionally. About 45 minutes or until chicken is tender and no longer pink.








So this one was a memory jogger. The second I tasted it I remembered it. Guess I'm not that old to have forgotten, haha. It was flavorful and gave a good tangy taste. Everyone is pleased tonight so we would say we have another winner on our hands. :].



Tid Bits:

*You can substitute the chicken listed for boneless skinless chicken breasts or tenders.

*If you make mashed potato's to be the opening act for this dish always use a hand masher. You're probably wondering why, well if you use a mixer the potato's don't come out as smooth. So juice up your arms and get to working on the mashing by hand.

* Golden rule for mashed potato's is always treat it like a baked potato by using sour cream with chives, bacon bits, ranch dressing, & cream cheese to give it a creamy texture.

*Please remember to turn your chicken and baste it often. That really let's the marinade seep into the chicken.



Ma's Spot: This recipe takes me back cause when Dinah was little she used to love this chicken. When it was cooled, I would give her a piece of chicken and she would run around with the chicken in her hand and the sticky sauce running down her arm. That's why I like using the chicken tenders cause it's easy for little hands to grip. Use any side dish you like, I often found stuffing was a good companion with it.



That's a wrap. Got nothing left for you guys this week. Aw, cheer up we'll be here next Tuesday! Next week is my pick and it's gonna be something out of left field. Something we have yet to do. What could it be possibly?? Hmm, come back and find out. It's one not to be missed! Have a great week guys :D.



Spoons & Spatula's
~Dinah & Ma

Quick & Easy Dinner Nachos Supreme

Goooooodd Evening our faithful blog readers! As always I am coming to you from my couch (yes, still injured lol) on this super cold spring Tuesday night. Is it just me or does Spring and cold seem like they don't belong together in that sentence? Thought so.
Anywho, I'm here to thrill you with this weeks recipe and it's a good one! I've had this week's recipe in my recipe folder for over a year now and I finally wanted to give it a shot. Not sure what took me so long. Maybe it was my lack of experience in the food world, the fact I burned easy mac so the thought of me actually making a meal scared the hell out of me (haha), or maybe it was I didn't have a blog like this at that time which is hella cool either way it was time to bring it out into the daylight. This week our food for thought comes to us from the Campbell's kitchen. Ah, yes Campbell's. That nifty company who always has soup available when you get bitten by the cold bug. Well hopefully everyone is feeling just fine and this week we'll use Campbell's for something a tad different. So grab your pen and paper cause away we GO!

Quick & Easy Dinner Nachos Supreme
Source: Campbell's Kitchen
Prep: 10 minutes
Cook: 15 minutes
Makes: 4 servings


1 pound ground beef
1 package (about 1 ounce) taco seasoning mix or burrito seasoning mix
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 1/2 cups water
1 1/2 cups uncooked instant white rice
Pace® Chunky Salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips

*Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
*Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
*Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.









So how did this one stack up? It was fabulous but I did have one tiny problemo with it. My tortilla chips weren't packing the muscle punch to hold this heavy goodness. So that little tid bit down below about stronger tortilla chips? That was me, haha. I love this dish. I'd say it's a keeper. :D.




Tid Bits:

*As always substitute your beef for turkey.

*We doubled ours tonight so if you need to feed an army try mixing it up and going with one pound of turkey and one pound of beef.

*If you're using burrito seasoning (if you don't like it on the spicy side) use half of the seasoning pack if you're not doubling it. If you're doubling the recipe use a whole packet.

*This dish is on the heavier side so make sure you buy really strong and delish tortilla chips.




Ma's Spot: I really enjoyed tonight's dish. It was simple and easy to make but a little bit spicy for me. When I make this dish again I will hold back on the spices. I think I'll try this in like a casserole form. Add some Cilantro maybe some kidney beans. As always I encourage you to tweak it and make it your own. Next week is my pick and I'm going to make some chicken that Dinah Jane loved when she was little.



Aw, time for the blog to sign off for another week. No tears, we'll be back next week. Same time, same channel. What's in store next week? You heard the lady in her spot really good chicken that yours truly loved as a tiny tot. Don't miss it! Have a great week guys!



Spoons & Spatula's
~Dinah & Ma