Author: Scott Torborg

Categories
Chicken Main Dishes Recipes with Pictures

Chicken wrapped in Ham & Cheese

A friend of ours from church brought this dish over after Liza’s surgery. It kind of reminds me of a chicken cordon bleu. She said it was a family favorite and it turned out to be a hit with our family as well, including the kids. You can’t beat that.

Chicken wrapped in Ham & Cheese

1 pkg. boneless chicken breasts
Thin sliced cooked ham (Deli style)
Swiss cheese
1 can, cream of chicken soup
8 oz. sour cream
Dash of Worcestershire
8 oz. shredded mozzarella

  1. Slice chicken breasts in half
  2. Wrap a slice of ham around each chicken breast
  3. Wrap a slice of Swiss cheese around the ham
  4. Lay in a 9×13″ glass pan

SAUCE

  1. Mix the cream of chicken soup, sour cream and Worcestershire together and pour over the chicken wrapped in ham and cheese.

Bake at 350º for 1 hour. Take out and spread shredded mozzarella on top of chicken and bake for an additional 10-15 minutes or until golden brown.

The sauce in the dish is great poured over baked potatoes or broccoli. Can be made a day in advanced and can also freeze. This dish makes for wonderful leftovers!

Categories
Cookies Desserts Recipes with Pictures

Award Winning Soft Chocolate Chip Cookies

My wife, Liza, made these cookies one afternoon. They were exactly what the title says “Award Winning”. They’re even chewy and delicious a day or so later. She got the recipe from the All Recipes website.

Award Winning Soft Chocolate Chip Cookies

4 1/2 C. all-purpose flour
2 tsp. baking soda
2 C. butter, softened
1 1/2 C. packed brown sugar
1/2 C. white sugar
2 (3.4 ounce) pkgs. instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 C. semisweet chocolate chips
2 C. chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Categories
Miscellaneous

Mother’s Lifetime Recipe

2 heaping cups of patience
1 heartful of love
2 handsful of generosity
dash of laughter
1 headful of understanding

Sprinkle generously with kindness.
Add plenty of faith and mix well.
Spread over a period of a lifetime.
And serve everybody you meet.

Categories
Cookbook Main Dishes

Calzones

1/3 loaf frozen bread dough, thawed, for each calzone
Pizza sauce
Pizza toppings
Mozzarella cheese

Roll bread dough out into approximately 9″ circle. Top half of dough with pizza sauce, toppings and cheese. Fold other half over toppings and pinch edges to close. Bake on cookie sheet at 350º for 20 minutes, or until golden brown.

Categories
Main Dishes Recipes with Pictures Turkey

Shredded Turkey Sandwiches

If you’ve ever been to the Minnesota State Fair and devoured a “Turkey To Go” sandwich you’ll truly appreciate this shredded turkey recipe. This is the closest recipe I’ve found to the real thing. Thanks to my co-worker Steve Milbrandt for sharing this at a work potluck and to his wife Sharon for writing this recipe down. This recipe keeps really well in the refrigerator for a quick sandwich in the microwave. You could even use this for Thanksgiving leftovers.

Shredded Turkey Sandwiches

Ingredients:

1-Whole turkey thawed
Lawrys Seasoned Salt
Pepper
Garlic Salt

If needed:

Chicken bouillon or chicken broth
Cornstarch

  1. Cook the turkey as you would traditionally cook a whole turkey.
    (I like to get a turkey that has a pop-up button, and I use a turkey bag)
  2. When the turkey is done, remove from the bag and let it cool. SAVE THE JUICES!!
  3. Pull turkey apart. Using your hands grab a chuck of turkey and pull pieces off. Put the meat in a crock pot. Pour all the juices over the meat. (The juices should cover half of the meat. If you do not have enough, use chicken bouillon or chicken broth).
  4. Take Lawrys Seasoned Salt and sprinkle over the entire top of the shredded meat, a little more than medium but not real heavy. Do the same with pepper. Then sprinkle about half as much garlic salt as you did with the Lawrys Seasoned Salt. (In other words: 2-parts Lawrys Seasoned Salt, 2-parts pepper, and 1-part garlic salt.)
  5. On low heat, cook the turkey for 5 to 6 hours. Turn off the crock pot and let it cool before putting in the refrigerator.
  6. Next day, season the turkey again following same amounts as before. Cook the turkey on low heat in a crock pot for about 3 to 4 hours.
  7. About 1-2 hours before you want to serve it, add more seasonings (if needed).
    • NOTE: You don’t want the liquid to be runny, but you also don’t want it pasty. If it’s too thick, add some water. If it is to runny, add some more cornstarch mixture as follows: In a bowl, put in about 2-3 tablespoons of cornstarch and add just enough water to get the consistency of paint. Stir into turkey and check the consistency of the meat.

Serve on sliced sandwich buns