The Cowans Cook!

Saturday, March 1, 2025

Hot Ham and Cheese Sandwich Casserole

This hot ham and cheese sandwich casserole is a favorite party food!

Prep Time15 minutes

Cook Time20 minutes

Additional Time3 hours

Total Time3 hours 35 minutes

Ingredients

2 12-packs King’s Hawaiian Rolls (party potato rolls are good substitute)
1 pound shaved Virginia ham
24 slices Swiss cheese
1-1/2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried minced onions
2 teaspoons poppy seeds

Instructions

Slice the King’s Hawaiian rolls in half.
Line the bottom of a 9X13" baking pan with the bottom halves of the rolls (they should just fit).
Spread half the ham over the rolls, and then layer half the the swiss cheese on top.
Repeat the ham and cheese layers once more. Place the other halves of the rolls on top, press them down gently. Set the baking pan aside.
In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions.
Over medium heat, stir until the butter has melted to create the sauce.
Pour the sauce over top of the rolls in the baking pan, and then sprinkle the tops with the poppy seeds.
Cover the baking pan tightly with aluminum foil, and then refrigerate for at least three hours or overnight (better).

When you’re ready to bake:

Preheat the oven to 350°F.
Place the covered baking dish in the oven for 20 minutes.
Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Notes

Serve warm or at room temperature. Makes 24 mini sandwiches.

I love this for a baby blessing - when I'm in charge of a dinner at Bear Lake etc...

If you have any leftovers move to another pan or clean dish to store so they come out cleaner on the next day. Summer's Baby Blessing luncheon 10/10 Aug. 2, 2015

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 437Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 115mgSodium: 754mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 23g

Homemade Garlic Bread Seasoning

Our best bites recipe:

This Homemade Garlic Bread Seasoning is so easy that you'll always keep a jar in your fridge for homemade garlic bread, breadsticks, or pizza sauce!

Prep Time5

3 /4 cup of seasoning blend

Ingredients

1/2 cup powdered Parmesan cheese
2 teaspoon Kosher salt
2 tablespoons garlic powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons parsley

Instructions

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Store in an airtight container in the refrigerator until the expiration date on the cheese.

Notes

Sprinkle on top of breadsticks - or on French Bread
Combine 1 1/2 tablespoons seasoning with 1/2 cup of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter is melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.
Use it in our pizza sauce

Peanut Butter Cup ice cream

Makes about 14 1/2 cup servings

1 1/8 cups good quality peanut butter (not natural)

3/4 cup granulated sugar

1 1/4 cups whole milk

2 cups heavy cream

1 1/2 teaspoons pure vanilla extract

1 cup chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1-2 min. Stir in the heavy cream and vanilla. Turn on the Cuisinart 2 qt machine and pour the mixture into the freezer bowl, and let mix until thickened, about 25-35 min. Five minutes before mixing is complete add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice-cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 min. before serving.

Matt/David/Ash fav David's 24th birthday in 2010

Calories 261 (14 servings)...

White Chicken Chili

6 cans S&W white beans, undrained (I've used other brands)

1 1/2 lbs. pepper jack cheese, grated

12 oz. medium salsa

3-4 c. cooked and shredded chicken

1/2 Tbsp lime juice

1 bunch cilantro, finely chopped

2 c. sour cream

1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.

Salt and Pepper

(Sandy Hurst Stake RS recipe for our Women's conf. I added corn as I love corn in white chicken chili)

Mix the lime juice, salsa, cilantro and sour cream in crock pot until blended. Add the beans, cheese and chicken and mix well. (I like to put veggies like carrots, bell peppers, and zuchini in my ninja and fine chop them, cook until tender, and add to soup) Cook on low 5-6 hours or until the cheese is melted and blended in to soup. If you cook on stove top, stir occasionally as it will stick to bottom and scorch.

Spice Lovers: If you like heat, I would use a little extra hot sauce and use a little more cayenne as well. Consider adding additional spice gradually and tasting until desired level is obtained.
Make Ahead: This is a great recipe to make up to 2 days ahead of time and reheat on the stove top when ready to eat!
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.

Friday, February 28, 2025

Crockpot Hawaiian Chicken

The tropical flavors of this Crockpot Hawaiian Chicken will transport you to the islands, even in winter! Made with chicken thighs, pineapple and bell pepper, everything is cooked in your slow cooker for an easy weeknight dinner recipe.

Prep Time5

Cook Time5

Total Time5 5

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: crockpot hawaiian chicken, hawaiian chicken, slow cooker hawaiian chicken

Servings:

Calories: 435kcal

Author: Erin

Ingredients

2 lb. chicken thighs boneless, skinless (or can use breasts)
salt and pepper
2 red bell peppers sliced, seeds removed

½ cup yellow onion diced
2 cups pineapple cut into small cubes (recommend fresh)
3 garlic cloves minced
½ teaspoon fresh ginger grated
¼ cup coconut sugar or sub brown sugar
3 tablespoon soy sauce or sub tamari
*BBQ Sauce
2 tablespoon honey
2 tablespoon arrowroot or cornstarch
2 tablespoon water
2 tablespoon green onions or more to taste; chopped
Have Rice for the base

Instructions

Spray your crockpot with nonstick spray. Then, season the chicken with salt and pepper and place it into the bottom of the crockpot.
Add the bell peppers, onion, pineapple, garlic, ginger, and sugar to the crockpot as well. Next, whisk the soy sauce and honey together in a small bowl, then pour that over top of the chicken and veggies.
Cook the chicken on LOW for 4-5 hours. Then, whisk the arrowroot/cornstarch and water together to create a paste, and pour it into your crockpot, giving everything a good stir. Continue cooking for 30-40 more minutes until the sauce as thickened.
Serve chicken over rice or with your favorite vegetables and garnish with green onions. Enjoy!

Notes

*Calories are per serving and are an estimation; serving size is 4-6 servings

*Substitutions: you can use brown sugar instead of coconut sugar; you can use cornstarch instead of arrowroot; you can use tamari OR coconut aminos instead of soy sauce

*I recommend using fresh pineapple in this recipe; if you do use canned pineapple, be sure to drain any of the liquid from the can before adding it to your crockpot

from here

Storage

Refrigerator - Keep leftover crockpot Hawaiian chicken in an airtight container in the fridge for up to 4 days. You can reheat them for a few minutes in the microwave or in a skillet on the stove until warmed through.

Expert tips and FAQs

Prefer barbecue Hawaiian chicken? Add ½ cup of your favorite bbq sauce in with the other ingredients. *(Yes I love BBQ sauce)
You’ll know the chicken thighs are ready when they reach an internal temperature of 165ºF.
Don’t skip the starch slurry. It will thicken the sauce so it can stick to the chicken and rice.

Nutrition