From the chapter: Souper-Bowl Soups, Salads & Sandwiches
16-oz. pkg. frozen pizza dough, thawed
1 lb. thinly sliced deli corned beef
1/2 lb. sliced Swiss cheese
14-1/2 oz. can sauerkraut, drained
Optional: olive oil and garlic salt
Roll out dough into a 12-inch round. Evenly top dough with corned beef. Layer cheese over beef; sprinkle evenly with sauerkraut. Fold in 2 sides of dough and roll up, sealing edges. Brush dough with olive oil and sprinkle with garlic salt, if desired. Place on a lightly greased baking sheet. Bake at 350 degrees for 35-45 minutes, until golden. Slice to serve. Makes 8 servings.
*I also served this with Thousand Island dressing.
From the chapter: Major League Munchies
1 lb. ground beef
16-oz. pkg. pasteurized process cheese spread, diced
16-oz. bottle salsa
Brown beef in a skillet over medium heat; drain and spoon into a slow cooker. Add cheese and salsa. Cover and cook on low setting, stirring occasionally, for 4 hours, or until cheese is melted. Serve with tortilla chips for dipping. Serves 8-10.
White Chicken Chili
From the chapter Souper-Bowl Soups, Salads & Sandwiches
4 boneless, skinless chicken breasts
6 15-1/2 oz. cans Great Northern beans
2 4-oz. cans chopped green chilies
4 c. chicken broth
2 onions, diced
2 tsp. ground cumin
1-1/2 tsp. garlic, minced
1-1/2 tsp. dried oregano
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
24-oz. container sour cream
Place all ingredients except sour cream in a slow cooker; do not drain beans or chilies. Cover and cook on low setting for 6-8 hours, until chicken is cooked through. Remove chicken from chili and dice; return to slow cooker. Stir in sour cream just before serving. Makes 12 servings.
Some other recipes that this book includes that I want to make for my family soon are:
Zesty Chicken Pasta Salad
Baked Cheesy Chicken Penne
Chocolate Chip Banana Pancakes
Slow-Cooker Cheesesteak Sandwiches
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