It’s time once again for the Random Recipe Exchange.  Woo Hoo!  I have gotten several fabulous recipes from this recipe exchange. If you’re not participating yet and you want some new recipes (and who doesn’t?) stop by Pam’s blog so that you can join in the fun.

So, this week Pam’s assignment for our recipe exchange was post an appetizer or drink recipe.

So, one of my favorite appetizers is something my cousin Beka always makes at our New Years Eve parties.  If you’ve never had it before, it might sound a little odd- but I can assure you that they are delicious and I usually stand right next to the platter so that I can eat them all up.  Now, I didn’t actually get this recipe from Beka, and mine have never turned out like hers so I’m sure there must be some secret.  Anyhoo, here is my appetizer recipe.

Pickle Ham Roll Ups

Ingredients
1 package smoked cooked ham slices
1 jar kosher dill spears, drained
1 8oz package Philly Cream cheese, softened some

Directions
Pat ham & pickles dry with a paper towel
Spread ham slices each with about 1 tablespoon cream cheese, enough to cover the ham slice.
Top each slice with 1 pickle & roll up.
Refrigerate 1 hour or overnight
Slice each pickle roll into 5 to 6 pieces

Stop by Pam’s blog to check out the other yummy recipes.

For this weeks Random Recipe Exchange Pam told us to just post “any recipe you would like to share.”  This was really hard for me because I have lots of favorite recipes.  But I finally decided on this recipe.  If you like Alice Springs Chicken at the Outback- you will love this recipe. 

Aussie Chicken

Ingredients
4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Directions
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

It is easy to make and yummy to eat!  Now go stop by Pam’s blog to see what the other participants are cooking up this week.

(picture from allrecipes.com)

For this weeks Random Recipe exchange Pam has asked us to share our favorite pizza recipe.  I have only ever made a pizza once and it was not a pretty site.  Rich, on the other hand, makes a fabulous pizza.  It is so delicious that I would rather have his pizza than any pizza from anywhere else.  So, I asked begged Rich to share his recipe with us for the Random Recipe exchange.

His response? “There is no recipe.”  I finally convinced him that if he would not share his recipe that perhaps he could just take pictures of the process.  You would have thought I was asking him if I could pull out all of his teeth without any novocain.  Or perhaps he was thinking that I was trying to trick him into making dinner.  Either way he was not exactly a willing participant.

Anyhoo, here are the pictures of Rich’s pizza making process.  This has been kept a secret up until now.

First you mix the water with whatever is in the bowl.

It should look like this.

Next you put some flour on the baking stone…

…and then spread the dough.

Then you spread the sauce.

Then add some cheese.  And if you are anything like us, you also add some more cheese.

Then you put some spices and other stuff on. 

 You bake it for a little while in the oven and then when you take it out it should look nice and yummy, just like this.

Now stop on over at Pam’s to see the other participants- who have hopefully shared an actual recipe.

It’s time once again for the Random Recipe Exchange.  Stop on over at Pam’s blog if you want some more information about the fun Random Recipe Exchange.

This week we are sharing a Tex-Mex recipe.  Now really, we hardly ever eat Tex-Mex food.  And it’s not because we don’t like it, I just don’t have a lot of Tex-Mex recipes.  So, I am really excited to see what the other participants share so I can get lots of new recipes to try.

Here’s my recipe:

Taco Salad 

Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans
• 1 (16 ounce) bottle French dressing
• 1 head iceberg lettuce
• 1 (14.5 ounce) package tortilla chips
• 2 cups shredded Cheddar cheese
• 1 cup chopped tomatoes
• 4 tablespoons sour cream
• 1/2 cup prepared salsa

Directions:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Makes 6 servings

Now I’m off to go check out what everyone else is cooking up this week.  Stop by Pam’s blog to get some yummy new recipes.