Leftover Sliders

​This is perfect for holiday leftovers or anytime.

I’ve used ham, what this is great for Turkey and even roast beef too.

8 oz. ham 

4 slices cheese

12 dinner rolls 

2 - 3 T. olive oil

Cut dinner rolls in half.

Preheat skillet to medium high heat, lower to medium low and add oil.

Place bread side of dinner rolls on pan to toast for a minute.

While bread is toasting, divide meat and cheese into 12 pieces. 

Remove rolls from pan and arrange meat and cheese on 6 halves of the rolls. 

Place other halves of rolls on top and place sandwiches in pan for a minute to melt cheese on 1 side. 

Flip sandwiches over to toast on other side for a minute or until done. 

Serves 4.

Recipe To Help Kentucky

​Prayers, thoughts, peace for everybody dealing with after the aftermath of tornadoes that happened last and this week.

The tornadoes that ripped through Kentucky and Midwestern states devastated, displaced many families and killing 82.

On the left side of the website are links under

Pay It Forward.

Some organizations are helping families repair their communities.

Whatever you can do to help will be greatly appreciated. 

Thank you.

Fall Pie

This is perfect for the holidays or anytime.

1 package prepared pie crust (2 crusts)

4 - 6 apples (peeled and sliced)
1/2 c. each: sugar, reduced fat sour cream (adjust amount needed)

1 tsp. each: cinnamon, lemon juice
Pinch nutmeg (optional)
2 T. cold butter cut into pieces
1 - 2 T. cornstarch

Remove pie crust from refrigerator and let thaw for a few minutes.

Preheat oven to 350' F.

Rinse, peel, slice apples. Place in mixing bowl.

Place 1 pie crust in bottom of pie dish.

Add cornstarch, sour cream, sugar, cinnamon, nutmeg to apples.

Mix well with wooden spoon.

Put apples in bottom crust of unbaked pie shell.

Top apples with lemon juice.

 Place butter over apples.

Put remaining crust on top. 

Make 3- 4 slits in top crust.

Bake pie for 45 minutes.

Serves 8.

Chicken And Mushrooms

This is perfect for fall or anytime.

1 can mushroom soup

1 lb. boneless chicken thighs

1/4 tsp. each: salt, pepper, granulated garlic, dried parsley flakes

2 - 3 T. oil

1/4 - 1/2 c. reduced fat milk

Preheat oven to 350’ F.

Preheat oven safe skillet to medium high heat, lower heat to medium low and add oil.

Add chicken, sprinkle salt, garlic, parsley flakes, pepper on both sides of chicken.

Brown chicken on 1 side for 8 - 12 min.

Turn chicken over and cook on other side for 8 - 12 min more.

When you finish browning the meat, open can of mushroom soup and pour into pan over the chicken. 

Turn chicken over to coat both sides. Add milk and cover skillet with aluminum foil.

Place skillet in oven and cook for 45 minutes to 1 hr or until done. 

Serves 4