Monday, February 21, 2011

Dripping Roast Beef Sandwiches with Melted Provolone ***

These are delicious!  I've had a recent fascination with French Dip sandwiches, so as soon as this was posted, I knew I had to try it.  Even dh loved it!  The boys ate at my parents', so they didn't get to try it.  I really think they would have enjoyed it too, though.  And it's so easy!  Dh did the shopping for me, and he accidentally got Condensed Beefy Mushroom Soup instead of the French Onion.  I just added a little chicken broth to it to kind of soften the flavor a bit.  It was delicious!  I still want to try it with the French Onion, just to see how different it would be.  Maybe this weekend... ;)

Photo courtesy of

(Dottie ~ hokiesmom ~ via Campbell's website)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Sunday, February 6, 2011

Jalapeno Popper Dip ***

This tastes amazingly like Jalapeno Poppers!  Dh and I love to splurge on Poppers at Sonic occasionally, because we just love those things.  Goodness knows they're not very good for you though, lol.  With this one, I used light cream cheese and light mayo.  I haven't attempted it with the lowfat cheese yet, though.  I figure that it still has to be better than fast food in the long run.  I served it with pita chips, and I'll definitely keep doing that.  I think it would be good with bagel chips too, though.  I also added an extra 1/2 cup of the cheddar cheese, because I didn't want the mayo flavor to be too overpowering.

(Mommy2Serena ~

2 8-ounce packages cream cheese, softened
1 cup mayonnaise
1 4-ounce can chopped green chiles, drained
1 4-ounce can diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko breakcrumbs
1/2 cup grated Parmesan cheese
cooking spray

Preheat the oven to 375 degrees. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapenos, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9x9-inches).
In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.

Wednesday, February 2, 2011

Potato Sloppy Joe Bake ***

We loved this one!  I actually put off making it for a bit (even after I'd put it on the menu, lol), because I can be kind of funny about sloppy joes.  They kind of ick me out sometimes, since the sauce flavor is too strong.  This one totally solved that problem.  By mixing the cream of potato soup in with the sauce mixture, it softened up the harshness of the sauce and gave it a creamier flavor.  I only made a couple changes.  As always, I subbed ground turkey.  I also couldn't find a jar of sauce, so I had to use one of the packets of dry sauce mix.  I covered and cooked it for 20 minutes, uncovered and cooked for 5 minutes, added the cheese, and then cooked for the remaining 5 minutes.  It got rave reviews, so considering how easy it is, I can see us making it again soon.  :)

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 lb ground beef
1 (15.5-oz) sloppy joe sauce
1 (10.75-oz) can condensed cream of potato soup, undiluted
1 (32-oz) pkg frozen cubed hash brown potatoes, thawed
1 cup (4-oz) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce and soup. Place hash browns in a greased 13"x9" baking dish. Top with beef mixture.
Cover and bake at 450 degrees for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Sprinkle with cheese.
*Amy's notes: I subbed ground turkey and used a packet of dry sloppy joe mix (following the instructions on the packet).  I also added the cheese the last 5 minutes of baking, to let it melt a little more.