Egg Sandwiches

This serves 2 but can easily be expanded.  I would look at it as a guide to create whatever you want.

1 Tablespoon butter
2 eggs
2 slices of cheese (whatever kind you want.  I would think Swiss our Gouda would be wonderful on this).
2 English Muffins
4 slices of bacon, cooked and well drained or 2 slice of thinly sliced ham

Melt butter into saucepan and crack the eggs into it.  When eggs are almost cooked to over-hard, add a slice of cheese to each egg and let melt.  Toast English Muffins.  Place the fried egg on the bottom half of each muffin.  Top with bacon or ham and press the top of the muffin on the sandwich.  Hot sauce or ketchup can be added if desired.  Great 'on the go' breakfast.

Slow Cooker Buffalo Chicken Wraps

This is on my Betty Crocker Calendar that is hanging in my kitchen. I needed something to feed the military Sunday and it looked like it would fit the bill.  Clyde got a few bites and said it was a keeper.  He suggested I should post it - so here it is.

Slow Cooker Buffalo Chicken Wraps
2 pounds skinless chicken thighs
1/2 teaspoon salt
3/4 cup buffalo wing sauce (the mildest you can find from a 12 ounce jar)
3/4 cup ranch dressing  - separated
8 flour tortillas
3 cups shredded iceberg lettuce

In a 1 1/2 quart slow cooker, place chicken and sprinkle with salt.  Cover and set on low.  Cook 6-7 hours - stirring to break up about 1/2 way through.  With a slotted spoon, remove chicken from slow cooker and place on cutting board.  Remove the liquid from the cooker (and save for soup stock!  This is pure chicken broth!).  In the slow cooker, mix the buffalo wing sauce and 1/4 cup of the ranch dressing.  With 2 forks, shred the chicken.  Return the chicken to the slow cooker and mix with the sauce, keeping it all warm on the low or warm setting of your slow cooker.

To serve: spread each tortilla with some of the remaining ranch dressing.  Top with 1/4 - 1/3 cup of the buffalo chicken mix and sprinkle with 1/3 cup of shredded lettuce.  Roll the tortilla - burrito style and secure with a toothpick.  

Note:  I had to reheat the mixture so by the time I got to it - it was pretty soupy.  I used the extra ranch as a dipping sauce instead of spreading it on the tortilla.  I also used the grande sized tortillas and doubled the recipe so it would fit in my slow cooker.  I made 14 very large wraps and one very small one.

Sandwich Loaf

You can fill this anyway you want. We have done it with ham and cheese, scrambled eggs and bacon, pepperoni and mozzarella and beef and cheddar. It is pretty much up to you and what is in your refrigerator.

Sandwich Loaf
1 pound bread dough, frozen, homemade or canned (if frozen, thaw it)
1/2 pound ham, thinly sliced
1/4 pound Swiss cheese, thinly sliced
On a large baking sheet, press out the dough into a 10x13 rectangle. Layer ham and cheese down the center of the dough. Fold the sides of the dough over the filling, overlapping the sides. Make sure the ends are tucked in and sealed. Turn the seamed side down onto the baking sheet that has been sprayed with cooking spray. Cover and let rise in a warm place for 1-1 1/2 hours or until double in bulk. Brush with melted butter or and egg wash if desired just before baking. Bake at 350 degrees for 45 minutes or until golden brown. Let stand 10 minutes before slicing and serving. Serve with a variety of mustard's.

Variations: If using homemade bread dough, take it through it first rising before filling. You will need enough for one loaf of bread per 'sandwich'. When we have done the pepperoni filling we have served pizza sauce on the side. I gave this recipe to a friend and she made one with mushrooms, green peppers and grilled onions. She said it was delicious. I guess your imagination is all that holds you back as far as fillings for this. She was wondering about making a fruit filled sandwich. Don't know if she did or not.

Slow Cooker BBQ Pork Sandwiches

When Dutch was blessed, I found this recipe on the Kraft foods website and then I lost it. I was going through my recipes today and I finally uncovered it again. Before I lose it again - here it is. It was really good! We doubled the recipe and literally ate it all day long. We made our sandwiches out of dinner rolls - hence our sandwiches were more 'sliders' than real full fledged sandwiches. However you decide to make yours - this is a great filling.

Slow Cooker BBQ Sandwiches
1 boneless 2 pound pork shoulder (we used pork loin - unflavored)
3 onions, separated, into rings
1/2 cup Barbecue Sauce
8 kaiser rolls, split
8 slices of cheese (optional but wonderful!)
Place the meat in the slow cooker; top with the onions and cover with the sauce. Cover with the lid. Cook on low for 8-10 hours (we found we needed all 10 hours) or on high for 5-6 hours.

Remove meat from the slow cooker. Cut off and discard any excess fat. Chop meat into small pieces or shred with a fork. Return the meat to the slow cooker, stir until it is evenly coated with the sauce.

Fill the rolls with the meat mixture and cheese just before serving.

Note: Clyde and I have become extremely sensitive to onions so we took the onions and chopped them separately from the rest of the sauce. People could add them to the meat if they wanted it but they didn't have to have a lot of onion if they didn't. The onions, however are needed for their sweet juicy flavor they impart to this dish (I have tried it without and it is not as good.) Also if you get a flavored pork loin - put the onions and some other vegetables on bottom of your slow cooker - especially if it has garlic on the flavoring. You will end up with a very bitter - burnt tasting filling otherwise. (That was from sad experience too).