Savory Sweet and Satisfying

I love these sandwiches. The sandwich filling is simple, turkey and cheese, but it is the sauce on top that really makes these sandwiches. That sauce takes these baked sandwiches to the next level and really makes them super delicious.
Baked Turkey and Cheese Sandwiches Ingredients: 12 slider buns 1 pound deli turkey slices 12 thin slices provolone 1/2 cup unsalted butter 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoons dried mustard
Directions: Preheat the oven to 350º F. Line a 9x13 baking dish with aluminum foil.  
Remove the top half of the buns and divide the turkey and cheese evenly between the bottom half of the buns. Place the top half of the buns on and place the sandwiches in the prepared baking dish. 
In a small saucepan, add the butter, brown sugar, Worcestershire sauce and dried mustard. Bring the mixture to a boil over medium-high heat, stirring often. Remove from the heat and pour evenly over the sandwiches.
Bake for 20 minutes.
Enjoy!!!
Notes: …

Peanut butter and banana is a combination that goes back to my youth. I remember eating peanut butter and banana sandwiches for lunch. So, the flavor of peanut butter and banana in overnight oats reminded me of my youth. It may be simple, but it is a delicious breakfast. 
Peanut Butter Banana Overnight Oats Ingredients: 1/2 cup old fashioned rolled oats 1/2 cup milk 1 tablespoon creamy peanut butter 1/2 banana, sliced
Directions: In a mason jar or sealable container, add the oats, milk and peanut butter. Stir to combine and top with the sliced banana. Seal and refrigerate overnight. 
In the morning stir everything together.
Enjoy!!!
Nutrition FactsServes: 1Amount Per ServingCalories 346Total Fat11.5gSaturated Fat2.6gPolyunsaturated Fat3.3gMonounsaturated Fat4.5gTrans Fat0gCholesterol5mgSodium125.6mgPotassium520.5mgTotal Carbohydrates51.4gDietary Fiber6.6g

Initially I was planning on renaming this salad, the name is completely true, the salad is really good, but the name was not doing anything for me. So I did a little research and discovered that the salad originally had a fancy French name that the children could not remember, so they would ask their mom for "that good salad". The mom submitted the recipe to Taste of Home with the name, That Good Salad and that is now the name of the salad.

For the lettuce you could use your favorite lettuce or lettuce mix. I used 4 ounces arugula, since I had some to use up and 8 ounces romaine lettuce.

That Good Salad
Ingredients:

Salad
12 ounces lettuce of your choice, chopped (see above for what I used)
12 ounces bacon, cooked and crumbled
5 roma tomates, diced
1/2 cup slivered almonds, toasted
2 ripe avocados, diced
1 cup grated parmesan cheese
2 cups croutons

Dressing
2 lemons juiced
3 large garlic cloves, roughly chopped
black pepper, to taste
1 cup olive oil

Directions:
In a large bowl…

This is not a recipe like I normal post on this blog. However it is a really useful hack for your crock pot.

I had two jars of sauces that I wanted to use on pork tenderloin. I wanted to cook the pork tenderloin in the sauces and then shred for pulled pork sandwiches. The size of the tenderloin I needed was only a few pounds and I was not sure how such a small amount would do in a large crockpot. 
Then I remembered seeing a hack for cooking two things in one crock pot. I remembered it involved foil and a crock pot cooking bag. So I set out to make it happen. First I took a sheet of aluminum foil and folded it over several times so it was just shorter than the height of the crock pot. Then I folded the ends so it fit in the crock pot, see picture below. Next I took the crock pot cooking bag and placed it in the crock pot and pushed the bag down into each side, see above picture. Make sure the bag comes up enough so when you put the lid on it sits on the bag. Then I was able to place a…

Nothing will ever compare to the original Monte Cristo sandwich I've had before. But it has been fun trying to make home versions of this sandwich without deep frying it. This version uses slider buns to create smaller versions of this sandwich.


Monte Cristo Sliders
Ingredients:
1 package, 12 count, Hawaiian Sweet Rolls, dinner size
1/2 cup raspberry preserves
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
6 slices Swiss cheese
6 tablespoons unsalted butter, melted and divided
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon mayonnaise
powdered sugar

Directions:
Preheat the oven to 325º F. Spray a 9x13 inch baking dish with cooking spray.

Keeping the rolls connected, slice them horizontally and place the bottom half in the prepared baking dish.

Spread the raspberry preserves on the bottom half of the rolls. Layer on the turkey, ham and cheese.

In a small bowl whisk together 4 tablespoons melted butter, egg, Worcestershire sauce, dijon…

Adding Nutella to my overnight oats was a delicious treat, yet I did not feel too guilty. I still had the healthy oats and the banana to balance out the Nutella.

Banana Nutella Overnight Oats
Ingredients:
1/2 cup old fashioned rolled oats
1/2 cup milk
1 tablespoon Nutella
1/2 banana, sliced

Directions:
Add the oats, milk and Nutella to a mason jar or other sealable container and stir together. Top with the sliced banana. Cover and refrigerate overnight.

Enjoy!!!

Nutrition FactsServes: 1Amount Per ServingCalories 353Total Fat9.4gSaturated Fat3.1gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0gCholesterol5mgSodium70.6mgPotassium411.2mgTotal Carbohydrates57.5gDietary Fiber6gSugars23.7gProtein11.1gVitamin A 5.76%Vitamin C 9.56%Calcium 14.8%Iron 12.85%*Nutritional information will v

Sometimes the simplest change in a recipe can result in the most delicious dish. Take this ice cream for example. I was making my Simple Chocolate Ice Cream and thought, what would it taste like if I used dark cocoa powder instead of the regular cocoa powder. The result was a rich dark chocolate ice cream that was so delicious. 
Dark Chocolate Ice Cream Ingredients: 3/4 cup dark cocoa powder, sifted 1/2 cup granulated sugar 1/3 cup packed brown sugar 1 cup half and half 2 cups heavy whipping cream 1 tablespoon vanilla extract
Directions: Place a freezer safe container for storing the ice cream in the freezer.
In a large bowl whisk together the cocoa powder and both sugars. Add in the half and half and whisk until the sugars have dissolved. Stir in the heavy cream and vanilla extract.
Pour the mixture into your ice cream machine and churn according to the manufacturer's directions. Take the storage container out of the freezer and transfer the ice cream into it. Cover and freeze.
E…