Baked Cheese Sandwiches

Once you have these you won't ever want to make regular grilled cheese sandwiches again. My boys were asking me to make them again before we were even finished eating. They are definitely worth the extra effort. I've posted the dough recipe before, but I thought I'd post it again since it is so versatile.
Mix: 2 Tablespoons yeast, 2-1/3 cup warm water, and 1/3 cup sugar. Let sit for 5 minutes.
Mix: 4 cups flour, 1/3 cup oil, 2 teaspoons salt, 3 Tablespoons powdered milk and the yeast mixture.
Add 2 cups of flour and knead.
Separate the dough in half. Put half in a greased bread pan and set aside. Take the other half and half it again. Take one of these pieces and spread it thinly in a greased 9x13-inch baking dish. Sprinkle two cups of your favorite cheese over the top. Roll the remaining piece of dough thinly and place it one top of the cheese. Lightly brush the top with olive oil. Sprinkle with Parmesan cheese and Italian seasonings. Let rise for 15 minutes. Then, bake at 350 for 28 minutes. When the baked cheese sandwiches come out put in the bread pan of dough and cook it for 28 minutes. Cut the baked cheese into strips and serve with tomato soup. I promise it tastes like heaven! You can use the loaf of bread however you wish.

Safe to Eat Raw Cookie Dough (and Truffles)

Ricky loves to eat cookie dough. His boys think it will make him sick. Here is the perfect solution - my Aunt Candy's recipe tastes just like the real thing but doesn't include any eggs. It is a little bit addictive and so yummy dipped in chocolate.

1 cup butter

3/4 cup brown sugar

1 box (3-oz) instant vanilla pudding

1/4 cup milk

1/2 Tablespoon vanilla

1 teaspoon baking soda

2 1/2 cups flour (I prefer whole wheat four)

2 cups chocolate chips (I prefer the mini-chocolate chips)

In a large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla and baking soda. Slowly mix in flour until smooth. Dough will be slightly sticky. Stir in chocolate chips and chill. Do not bake!

To make truffles: Form chilled dough into balls and freeze. Dip balls in melted chocolate and chill again to set. Serve cold.

Apple Kuchen Coffee Cake

This recipe could be made for breakfast or a light dessert. It's very tasty!

1/2 cup sugar

1/3 cup butter, softened

1 egg

2 cups Bisquick

1/2 cup fat free vanilla yogurt

1 egg

1 large cooking apple peeled and sliced thinly (about 1-1/2 cups)

1/4 cup sugar

1/4 teaspoon cinnamon

Heat oven to 350. Grease bottom and sides of springform pan. In a medium bowl, beat 1/2 cup sugar, the butter and egg until smooth. Beat in Bisquick. Spread over bottom and 1 inch up side of pan. In a small bowl, mix yogurt and egg until smooth. Stir in apple. Spoon apple mixture overn batter in pan. Mix 1/4 cup sugar and the cinnamon and then sprinkle over apples. Bake 45-50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes; remove sides of pan. Serve warm.

Three Milk Cake

We made this for Mother's Day and it was delicious! My mom got this recipe from her sister, and I copied from my mom's files. The original recipe calls for a white cake mix. We used a Red Velvet cake mix. I think you can use whatever cake mix you want and it would taste great. You could even make a cake from scratch and then go from there. This is a great spring/summer dessert.

Bake and cool a cake in a 9x13-inch pan. (A white cake is recommended, but any kind will do)

Poke holes in cake with the end of a wooden spoon.

Mix together in a blender: 1 cup heavy whipping cream, 1 can condensed milk, 1 can evaporated milk.

Pour just enough milk sauce over cake to cover it. Wait 10 minutes (until it soaks in) and repeat until it's gone.

Make a day ahead and leave it in the fridge.

Just before serving, top with whipped cream and sliced fruit or berries.

Mexican Cornbread Pudding

A lot of times, regular cornbread is pretty dry and crumbly. This cornbread is so moist. The other great thing is that you make it in a crockpot, freeing up your oven for the main dish.

1 can (14-3/4oz) cream-style corn
2 eggs
1 can (4oz) diced mild green chilies
2 tablespoons vegetable oil
3/4 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shredded cheddar cheese

Spray crockpot with cooking spray. Combine corn, eggs, chilies, oil, cornmeal, sugar, baking powder and salt in medium bowl. Stir well to blend. Pour into crockpot. Cover; cook on LOW 2 to 2-1/2 hours or until center is set. Sprinkle cheese over top. Cover and let stand 5 minutes or until cheese is melted.

Orange Chicken

This is an easy crock-pot recipe. I like to serve it with stry-fried veggies and rice. The ingredients might sound weird, but trust me it's good.

1 can (12oz) orange soda
1/2 cup soy sauce
4 boneless skinless chicken breasts (about 1 pound)

Pour soda and soy sauce into crockpot. Add chicken and turn to coat. Cover; cook on LOW 5-6 hours.

Mozzarella Sticks

These were so delicious and not quite as greasy as the kind you would order at a restaurant.

1 cup Italian-style breadcrumbs
1 cup grated Parmesan
16 reduced-fat mozzarella cheese sticks unrapped
3 large eggs, beaten
1 cup vegetable oil
marinara sauce

Stir the bread crumbs and parmesan cheese together in a small bowl. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back in bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks in a casserole dish. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Serve with marinara sauce.