I have an Obsession.

Man, I never knew I had such a passion for cooking until recently. I have to admit, I can go a little crazy in the kitchen, and Scot gets to reap the rewards!It's a little embarrassing....I am turning into that domestic cooking, blogging, sewing, decorating, crafty wife I never knew was in me!

I blame it on the fact that I've never had a WHOLE kitchen to myself! ..... even though our kitchen is seriously miniature status,  it's so fun to organize it and decorate it how I want. Lately I've been cooking, baking, cooking, baking, cooking....and with our budget Scot keeps reminding me that we need to have more left over nights, but I can't help the obsession I have for trying new recipes, it's hard to sacrifice a night! I'm getting better though. Haha. 

Here are some of our favorite recipes lately...and they are seriously all SO easy!

HAM AND CHEESE SLIDERS WITH THE MOST AMAZING SAUCE!

Ingredients:

White dinner rolls
Deli thin sliced honey ham 
Slices Swiss cheese
Mayonnaise OR  miracle whip.

Poppy seed sauce 1 Tablespoon poppyseeds, 2 Tablespoons yellow mustard, 1/2 cup butter melted, 1/3 cup brown sugar, 1 Tbsp teaspoon Worcestershire sauce

Instructions:

Spread mayo or miracle whip onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. 

HOMEMADE PIZZA ( We did Chicken Alfredo!)

• 1 (.25 ounce) package active dry yeast

• 1 teaspoon white sugar

• 1 cup warm water (110 degrees F/45 degrees C)

• 2 1/2 cups bread flour

• 2 tablespoons olive oil

• 1 teaspoon salt
• 
  

Directions:

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

1. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

1. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

APPLE SPICE PORK CHOPS

4 Pork Chops
2 Tbsp Vegetable oil
salt and pepper to taste
1 onion
2 apples
1 Tbsp butter
1 Tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp Chicken broth
1 cup water

Directions: 


 Heat the vegetable oil in a heavy skillet over medium-high heat. While the skillet is heating, open the pork chops and season one side with salt and freshly ground black pepper. 

 Once the oil is hot (it should look wavy or ripply) place the chops in the pan, seasoned side down. Season the other side and let the chops cook undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will "let go" once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.

 While the chops are searing, thinly slice the onion. Wash, core and slice the apples into thin wedges. Once the chops have seared on both sides, remove them from the pan and add the apples, onion and butter. Stir and cook for about five minutes or until the apples and onions begin to soften.

 Add the bouillon, water, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is mixed together then return the chops to the pan. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.


Simmer the chops in the apple/onion mixture for about 10-15 minutes or until the liquid has reduced by half. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften.
Serve each chop with apples, onions and sauce spooned over top.

HAWAIIAN CHICKEN AND COCONUT RICE 

Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)

1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)

1 20 oz. can Pineapple Chunks, drained

For Rice:

2 cups rice

can coconut milk

1/2 cup sugar

2 cups milk

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Make rice on stove top as normal but with ingredients listed above instead of water.




CINNAMON SUGAR COOKIES (SNICKERDOODLE)

Ingredients:

cup butter (substitutes softened) 1 14 cups confectioners' sugar 1 egg 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda 1 tsp cream of tartar 18 tsp salt 1 Tbls cinnamon

Directions:  In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cinnamon, baking soda, cream of tartar and salt. Gradually add to the creamed mixture. Shape into balls onto ungreased baking sheet. Bake at 350 degrees for 10 minutes.