Recipes from my show today...Chicken & Wild Rice Soup, Hot Bacon & Swiss Dip, Best Darn Ham Sandwiches You'll Ever Have and my pumpkin crunch..Enjoy :)

Hot Bacon & Swiss Dip

Best Darn Ham Sandwiches

Chicken & Wild Rice Soup

Pumpkin Crunch

 

Hot Bacon & Swiss Dip

1 (8-ounce) package cream cheese, softened

½ cup mayo

1 cup Swiss cheese

2 tablespoons green onions

6 slices bacon, cooked and crumbled, divided

½ cup crushed Ritz crackers

Mix together cream cheese, mayo, Swiss cheese, green onions, and half of bacon.  Place in a greased 8x8 oven-proof dish.  Sprinkle remaining bacon and all of Ritz crackers evenly over the top and bake at 350 for 20 minutes.  Delicious served with Wheat Thins and Granny Smith Apples.

 

Best Darn Ham Sandwiches You’ll Ever Eat!

2 packages of sweet Hawaiian rolls

1 lb. Black Forest Ham, sliced

12 slices Swiss cheese

1 stick real butter, softened

2 teaspoons Worcestershire sauce

1 teaspoon each of garlic powder, onion powder & poppy seeds

Carefully slice each pack of rolls in half.   Place bottoms of rolls on a large cookie sheet.  Mix butter and the rest of the ingredients together well to make a spread.  Spread butter mixture on the bottoms of rolls, place ½ pound of ham and 6 slices of cheese on each bottom.  Put the tops on and bake at 375 for 7-10 minutes.  You can also make these ahead of time and bake them when ready to serve them. 

CREAMY CHICKEN & WILD RICE SOUP

½ stick butter

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

¼ cup flour

1 (32-ounce) box chicken broth

¼ cup white wine

1 to 2 teaspoons each of salt, pepper, Tony’s Creole seasoning

½ teaspoon thyme

2 tablespoons chicken granules

1 can cream chicken soup

1 cup whipping cream

1 cup milk

½ cup water

4 carrots, peeled and sliced

2 cups cooked chicken

2 (8.8-ounce) Uncle Ben’s Long Grain & Wild Ready Rice

Place butter and olive oil in a large pot and sauté’ onions for about 5 minutes.  Add garlic and sauté 1 minute.  Add the flour and all remaining ingredients.   Cover and simmer on low for 1 hour.

 

Pumpkin Crunch

This is awesome!

 

1 (16-ounce) can pumpkin

1 cup sugar

3 eggs

2 sticks butter cut into pieces (I use real butter)

1 (8-ounce) block cream cheese

1 box yellow cake mix

1 large can evaporated milk

½ teaspoon cinnamon

1 cup chopped pecans

¾ cup whipping cream

½ cup powdered sugar

 

Mix pumpkin, milk, sugar, cinnamon and eggs.  Pour into a greased 13x9x2 pan.  Sprinkle with yellow cake mix and DO NOT stir.  Sprinkle pecans over cake mix then place butter pieces evenly over pecans.  Bake at 350 for 1 hour.  Let cool completely.  Meanwhile, beat whipping cream, cream cheese and powdered sugar together and spread on top of pie when it’s cooled.