Hacienda Hot Dogs

Hacienda Hot Dogs

• 8 Chicago-style beef hot dogs (4 ounces each)
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 1 bottle (8 ounces) taco sauce
• 8 hot dog buns, split
• 1 cup refried beans
• Shredded lettuce
• 1 large tomato, chopped
• 24 pickled pepper rings
• Minced fresh cilantro

Directions:

Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 in. of each end. Fill pocket with 2 tablespoons cheese.
Place in an ungreased 13-in. x 9-in. baking dish. Pour taco sauce over hot dogs. Bake, uncovered, at 350° for 15-17 minutes or until cheese is melted.
Spread the inside of each bun with 2 tablespoons refried beans. Layer with lettuce, hot dog, tomato, pepper rings and cilantro. Yield: 8 servings.

Salsa Ranch Chicken Wraps

Salsa Ranch Chicken Wraps

• 4 tablespoons salsa
• 4 tablespoons prepared ranch salad dressing
• 4 tomato basil tortillas (10 inches)
• 2 boneless skinless chicken breast halves (4 ounces each), grilled and cut into strips
• 12 slices cucumber
• 8 slices tomato
• 1/2 cup julienned green pepper
• 6 slices Swiss cheese
• 2 tablespoons butter, divided

Directions:

Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter. Yield: 4 servings.

Southwestern Panini

Southwestern Panini

• 1 medium ripe avocado, peeled
• 1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon juice
• 8 slices oat bread
• 1/2 pound thinly sliced deli ham
• 4 slices Swiss cheese
• 2 tablespoons butter

Directions:

In a small bowl, mash the avocado with sugar, garlic salt and lemon juice. Spread over four slices of bread; layer with ham and cheese. Top with remaining bread.
Spread butter over both sides of sandwiches. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.

Cobb Salad Sandwiches

Cobb Salad Sandwiches

From Simple & Delicious

Satisfy the whole family with these fun, hearty sandwiches from our Test Kitchen. It’s easy to customize them to suit each person’s tastes.

SERVINGS	4
CATEGORY	Main Dish
PREP	20 min.
TOTAL	20 min.

INGREDIENTS

• 1/4 cup mayonnaise
  
• 1/2 teaspoon prepared horseradish
  
• 1/4 teaspoon dried basil
  
• 4 croissants, split
  
• 4 lettuce leaves
  
• 1 medium tomato, sliced
  
• 4 cooked bacon strips, halved
  
• 4 slices deli ham
  
• 3 hard-cooked eggs, sliced
  
  

DIRECTIONS

In a small bowl, combine the mayonnaise, horseradish and basil; spread over cut side of croissant bottoms. Layer with lettuce, tomato, bacon, ham and eggs; replace tops. Yield: 4 servings.

Crockpot Chicken Sandwiches

Did you ever make something that you said to yourself afterwards, "This is so good and simple! Why didn't I think of this?" Well, this is one of those recipes that you will make again and again. This recipe comes from another friend and great cook on the TOHBB - KateMarie. She is someone else that I know if she says it is good, I will agree. I now make this one a lot and everyone loves it!

Crockpot Chicken Sandwiches

Source: KateMarie - TOHBB

4 bone-in chicken thighs, skin removed
4 bone-in chicken breasts, skin removed
1 envelope dry onion soup mix
1/4 teaspoon garlic salt
1/4 cup bottled Italian salad dressing
1/4 cup water
12 hamburger buns


Place chicken pieces in crock pot. Sprinkle the garlic salt and onion soup mix over the chicken.
Pour salad dressing and water over the chicken.
Cover and cook on low for 7-8 hours.
Remove chicken and cool slightly.
Shred chicken from the bones and return meat to crock pot.
Serve on hamburger buns.

I have used all breasts and it still works. I think it is best with a combination of both thighs and breasts, though. I also have used boneless skinless and that is just fine also. Use different Italian dressings and I think you will be pleasantly surprised. I used a red zin italian once and that was wonderful. Unfortunately I have not found that dressing again! lol I have a bottle of raspberry vinigrette that I want to try with this next time. Sound good? I serve this on a bun with a dab of mayo and a slice of tomato. My daughter likes to add cheese to it. (my kids love cheese on everything!) With only two of this you can imagine that when I make it for just us I have lots of leftovers. I have made casseroles that call for chicken and tacos with the leftovers and I freeze it successfully also. Try it and I think you will be adding it to your "regulars." Good for those days when you are on the run with the kids to games, shopping, errands. Thanks again to my friend, Kate for a wonderful recipe!