America's hope -- National Day of Prayer

America's hope -- National Day of Prayer

DaySpring E-Cards

Sausage or Chicken Samich

I threw this recipe together  in the Crock pot, not knowing how it would turn out.
It came out really good! The hubby loved it, so It was a hit and I will make it again.  Happy Cooking - ENJOY ü
Make 6 sandwiches
INGREDIENTS
6 sausage or 6 Chicken Cutlets
1 can Hotdog Chili Sauce ( I used Steve's and Ed's Hot Dog Sauce)
1 Can Chicken Broth
1 can Fresh Cut Sliced Potatoes
Large Onion, sliced
mushrooms, canned or fresh
Long sandwich rolls
shredded cheese ( I used a mexican mix)

DIRECTIONS
Place the sausage in the crock pot. Add the can of chili sauce to crock pot  and fill the empty can half way with the chicken broth, stirring good  and add that to the crock pot along with the can of potaotes, sliced onion & mushrooms.
Stir to mix. Cook on low for 6 hours, Open half way through and stir.

Remove the sausage to a small plate, put aside. Spray a cookie sheet with pam and pour mixture onto the cookie sheet, spray with pam. Turn Broiler on and put the pan in and cook for 5 mins each side, but watch it doesnt burn!  You want it to be a bit crispy but not burnt!!

Take 6 sheets of  Aluminium foil , big enough to wrap the roll in.Take the sausage and slice in pieces ( or chicken shredded ) , crumbling some pieces into the roll. Sprinkle some cheese on top of sausage. Add the broiled mixture on top of that and sprinkle some more cheese on top of that.

  Place back in oven and broil a few mins, watch it doesnt burn! Just enough that the roll is toasted some and cheese is melted.     
 Serve with fries, onion rings or sweet potato fries

Praying the Promises of God

Praying the Promises of God

Where do you turn in trials?
God gives us His promises so we can rest in Him and act with confidence.

IHOP Buttermilk Pancakes

I was surfing Pinterest tonight and came across this recipe for IHOP pancakes. I LOVE Pancakes and I LOVE IHOP. MY dad and I go often when I go visit him, especially since I been having such trouble eatting foods, one thing I can eat is pancakes. I can't use butter but i can use syrup. SO I just had to blog this recipe!! And share it with others.
The Recipe book this is from is America's Most Wanted Recipes 
Also you can add your favorite fillings or toppings. Try it with this home made Syrup

INGREDIENTS
1 1/4 C. Flour
1 1/2 tsp. Baking Powder
2 1/2 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/8 C. Vegetable Oil
1 Egg ( slightly beaten )
1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter thinner )

DIRECTIONS
Place first five ingredients into a bowl, add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth.

Heat a frying pan or a griddle. Fry pancake on medium low heat. To a hot pan or griddle pour a little oil or spray with a none stick vegetable oil.

Pour batter to a desired size. Let batter start to show small bubbles on top before you turn pancake over to finish cooking.

Turning pancakes is made much easier if you spray your pancake turner with a none stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seams to be to thick add a little more buttermilk and mix well.

This recipe makes about nine 4" - 5" pancakes.

Serve warm with your favorite syrup. 

Chicken Cordon Bleu with Sauce

Note: Fresh bread crumbs here make all the difference. I use white bread, but u can use what ever kind u like. I grind up the bread crumbs quickly in a blender or food processor.  I love this recipe and so does hubby! There are several different recipes out there for Chicken Cordon Bleu, I make it 2 different ways, this is the best one !! I will post the other way another day.
Happy Cooking and ENJOY ‼ ü
Serves 6

For the Cordon Bleu:

6 thin cutlets
1 cup flour
6 slices deli ham
1 cup bread crumbs
2 tablespoons butter, melted
6 slices thinly sliced swiss cheese

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
In a bowl, combine the bread crumbs and melted butter. Set aside.

 Put flour in plastic bag and add chicken breast a couple at a time. Shake and make sure chicken is well coated. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with  slice of ham folded in half and top with  slice of swiss cheese, folded in half . Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.

Serve each chicken cordon bleu portion with warm sauce.