Terri's Chipotle Chicken Salad

The kiddo stumbled upon a few free Chicken Salad Chick sandwich cards at college over the summer.  He's not into chicken salad but got hooked on something called Jazzy Julie Chicken Salad Sandwich.  He asked me to make it for him and all I knew from the menu is that it had cheddar cheese, cayenne and bacon.  I made this up and am addicted.  I make little scoops on Ritz crackers.  I like my chicken salad a little dryer but if you prefer it more moist, add 1/4 cup more each of mayo and sour cream.

Meat from one rotisserie chicken at the grocery
1/2 - 3/4 cup shredded cheddar cheese
3/4 cup sour cream
3/4 cup mayo or Miracle Whip
about 3 dashes of Tabasco sauce (I use Chipotle)
1 - 1 1/2 teaspoons of cayenne pepper (I use Penzey's Chipotle)
3 slices bacon, chopped up

Combine the mayo, sour cream, Tabasco, and cayenne and let sit.  I use Penzey's spices which are strong.  If you use a different brand you may want to add and extra dash or two

Place bacon on a rack in the over and broil for a few minutes til cooked.  Let cool and cut into small pieces.

Cut up the meat from the chicken into small pieces and place in a large mixing bowl.  Add cheese and mix it up well.  Add wet ingredients and mix well.  Add bacon and mix well.  Chill for an hour.

Pioneer Woman's Olive Cheese Bread courtesy of MsTxnHeartOlyphant

MsTxnHeartOlyphant swears this is the bee's knees!

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise

Preheat the oven to 325 degrees F.

Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.

Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Cook's Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

2012 Ree Drummond, All Rights Reserved

Anna's Spicy Drip Sandwiches

I used a crockpot (for 6 hours), but you can put in the oven for 4 hours at 300 degrees F. Basically you combine the following:
-Chuck roast, 4 lbs
-Beef stock, 32 oz
-Crushed tomatoes, 28 oz can
-1 (16 oz) jar of pepperoncinis with juice
- 1 (16 oz) jar of hot peppers, drained (I used giarndiniera this time, but any hot peppers work)
- 2 (4oz) jars pimentos

Once the meat is fork tender, take it out of the pot and shred it. Skim the fat off the top of all of the juices, and then put the meat back in. Serve it on toasted hoagie rolls with provolone.
This is actually a Pioneer Woman recipe, and know some on here are not big fans of hers. Although, I feel like a lot of what she makes is appealing to a wide variety of people. This was the first time I'd made this recipe, and my husband and brother-in-law raved about it and both insisted I make it again in the near future - and they're usually not that insistent about a recipe. My husband specifically said I need to write it down in my "book" - which is basically my recipe journal that I keep for really good recipes.

JennyBee's spicy sandwich spread

great for sandwiches, especially corned beef.

Mix together:
1 cup sour cream
2 teaspoons horseradish
2 teaspoons dijon mustard
1 teaspoon lemon juice
salt & pepper.