Judy's Foodies Favorite Chicken Sandwiches!

                                                                         

Thinly Sliced Sauteed Chicken Breast with Italian dressing , gooey cheese, lettuce, tomato, & a good bun make this a favorite at our house! EASY TOO!

Thin Sliced White Meat Chicken Breast 1/4 pound per sandwich!

1/4 Cup Italian Dressing, I use Good Seasons Robusto!

2 Cups Provolone or any good Italian Cheese shredded or sliced

Lettuce, Tomato, Sliced Onion, Peppers sweet or hot as you wish, any or all of these + Mayo if you wish!

In a large skillet saute your chicken in the Italian dressing until cooked & chicken is no longer pink. I cook them on medium heat about 15 minutes turning 1/2 through the cooking. Cover each chicken slice with the cheese cover the pan with a lid & let cheese melt about 3 to 5 minutes. On really good sandwich buns slather on some may if you like, & I like! Then lettuce on the bottom bun over that may, 2 slices of the chicken & then the remaining toppings! Serve hot with frys, onion rings or chips! YUMMY!  

Beef & Chicken Pizza

                                                                         

This Pizza is a meat & cheese lovers dream!

Crust:

3 Cups Flour

2 TSP. Sugar

1 Packet Yeast

Stir all together & the add 1&1/3 Cup Cold Water. Stir together. Let sit 10 minutes & the add,

1 TBS. Oil

1 TSP Salt Stir together Cover & let this rise until double. I turn my oven on to warm, let it preheat, then turn off oven & let dough sit in the oven to raise. It usually is double in about one hour! While dough is rising I make the meat topping.

MEAT TOPPING:

1 Pound Lean Ground Beef

1 Pound Boneless Skinless Chicken Breast.

Star to brown the ground beef in a large skillet. Once it has begun to brown add the chicken & cook both until no longer pink. Chop/shred the chicken as it cooks. This will take about 25 minutes. Break up the burger as it is browning. You want bite size pieces for both meats. Sprinkle meat 2 teaspoons of Italian Seasonings. Once cooked turn off the heat & set aside until you are assembling your Pizza's. 

PIZZA SAUCE, I use 2 jars of Prego Pizza Sauce!

Once dough is double in size punch dough down & divide dough in half. On a well flour surface, I roll the dough out on my large baking sheet that does not have an edge. I bake the pizza right on this sheet too! Roll dough out to about an 18 inch round with a the edge thicker for that Pizza Crust look! Now cover the top with Pizza Sauce I use 3/4 of a jar on 1 Pizza. Then cover the sauce with 1/2 of the meat mixture. Now cover this with 3 Cups of your favorite cheese. I use 2 Cups Pizza Cheese Shredded Cheese & 1 Cup Italian Cheese Shredded. Sprinkle the top with Parsley Flakes & more Italian Seasonings! Make the second Pizza the same way. Bake at a preheated oven temp of 450 degrees for 18 to 20 minutes. I rotate my sheets 1/2 through the baking to make sure each Pizza has a crispy brown bottom crust! This makes 2 HUGE MEATY PIZZAS. If you wish BAKE ONE & freeze the other one unbaked to be used at a later time! But we love our PIZZA PARTIES! HAPPY PIZZA NIGHT FOODIES!

Pennsylvania Dutch Sour Cream Apple Crumb Pie

                                                                                         

Yummy Pie & BEAUTIFUL!

Creamy filling with tender apples & spicy crumbs all packed into a tender flaky crust!

CRUST:

1 Cup Flour

1/2 Teaspoon Salt

1 Teaspoon Sugar

1/4 Cup Butter

1/4 Cup Shortening

Cut together until you have fine crumbs

Add 3 to 4 Tablespoons Cold water & 1/2 Teaspoon Vanilla, Stir just until it pulls together to become dough. Roll out on a well floured surface to make a 9 inch crust. Line your pan with the dough. Trim crust & flute your edges. Now preheat your oven to 350 degrees. Lay a piece of foil gently in the crust. Fill the foil lined crust with 2 Cups of raw rice. Bake for 10 minutes. Remove from oven & gently lift foil & rice out of the pan. This is called blind baking & it ensures a flaky bottom crust! Now set crust aside & make the filling & crumbs. Set oven to 375 degrees so it is ready to bake your amazing pie!

FILLING:

6 Macintosh or Granny Smith Apples peeled cored & sliced thin! I use Macintosh!

In a large bowl, I just use the bowl I made the crust in, stir together the following:

1/4 Cup Brown Sugar

2/3 to 1 Cup Sugar, depends on how tart your apples are!

3 Heaping Tablespoons flour

2 Teaspoons Cinnamon OR use 1 Teaspoon Cinnamon & 1/4 Teaspoon each Nutmeg, Ginger, Cloves, & Allspice. I just use Cinnamon

Dash of Salt

2 Eggs beaten

1 Cup Sour Cream

1 Tablespoon Melted Butter

1 Teaspoon Vanilla

Whisk that all together. Add your prepared apples & stir well. Dump them into your pie shell. Top with the following Crumb Topping!

CRUMB TOPPING:

1 Cup Flour

3/4 Cup Sugar

1/4 Cup Brown Sugar

1 Teaspoon Cinnamon

Dash of Salt

Stir all together & then cut in 4 Tablespoons Butter until you have fine crumbs! Again I just use the same bowl I made the dough & filling in! Sprinkle the crumbs evenly over the filled pie! Bake at 375 degrees for 45 minutes or until the pie is bubbling & nicely browned! Cool & serve! THIS IS GREAT ELEGANT APPLE PIE!

Pumpkin & Spice Yogurt!

                                                                         

Pumpkin is one of Falls' best flavors! I add Pumpkin to my yogurt for a nice change of pace! DELICIOUS!

1 Cup Plain Yogurt I use low fat

1/2 Cup Canned Pumpkin, not the pie mix!

2 Tablespoons Ground Flax or add Wheat Germ or Nuts!

1 Teaspoon Cinnamon, dashes each of Cloves, Nutmeg, & Ginger

1 Teaspoon Vanilla

Sugar, Honey, or Maple Syrup to taste!

Stir all together & you have a YUMMY breakfast or lunch! You get a better portion, more fruit & fiber when you mix your yogurt up yourself, less sugars & less plastic waste for landfills too! ENJOY!

Broccoli, Cauliflower, Cheese, & Potato Soup!

                                                                         

Thick, Creamy, Hearty, Soup for cold chilly nights!

3 Tablespoons Butter

1 Medium Onion Diced Small

Saute the onion in the butter in a large deep soup pot.

Add :

1 Three Pound 1.5 oz Can Chicken Broth

1 Can Water using the broth can for measure

6 Cups Fresh Broccoli Chopped small

6 Cups Chopped Cauliflower, small chop

2 Medium sized Red Skinned Potatoes NOT peeled but small dice

Simmer until potatoes & other veggies are tender.

Add:

3 Cups Milk

4 Cups Shredded Cheddar Cheese

White Pepper to taste.

Cook & stir until cheese is melted.

Add:

3 Heaping Tablespoons Cornstarch stirred into 2/3 Cup water. Cook stirring until soup is creamy & thick! DELICIOUS & makes a big pot!