I first ate these sandwiches at a friend's house. I never obtained the exact recipe, but found this recipe on the Internet that is the same--or at least very close--to the sandwiches my friend makes.
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby Jack cheese
15 thin slices deli ham (about 1 pound)
Sauce:
1/2 C. (1 stick) butter
2 Tbsp. prepared yellow mustard
1 Tbsp. dried minced onion
1 Tbsp. poppy seeds, optional
2-3 tsp. sugar
Melt butter in small saucepan. Remove from heat. Stir in mustard, onion, poppy seeds, and sugar.
Heat oven to 350 degrees. Place roll bottoms, cut side up, in an ungreased 15- x 10-inch baking pan. Top each roll bottom with cheese and ham. Drizzle half of butter mixture over the sandwich meat/cheese. Replace roll tops. Drizzle with remaining butter mixture. Bake uncovered until sandwiches are hot and cheese is melted, about 10-15 minutes.
Notes: This recipe is very interchangeable. For the rolls, I've used both smaller bakery dinner rolls and larger Sara Lee sandwich buns. For the meat, I've used turkey instead of the ham. For the cheese, I often use Swiss cheese in place of the Colby Jack, but I'm sure any variety would work. I usually do not include the poppy seeds because I don't like them sticking in my teeth.
Peanut Butter Cup Cookies
Modified from the back of a package of Reese's Peanut Butter Cups (available on Hershey's website). If you want to make peanut butter cookie dough, link to the recipe. If you're short on time, use this simple version.
24 Reese's Peanut Butter Cups Miniatures
1 package (12 cookies) Pillsbury Peanut Butter Cookie dough
Heat oven to 375 degrees (or temperature indicated on cookie dough package). Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper baking cups. Take a single portion of the prepared cookie dough, and split in half. Roll each half into a ball and place one ball in each prepared muffin cup. Do not flatten.
Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. Makes 24 cookies.
Note: I do not usually use paper baking cups. I just spray the muffin cups well with baking spray and they seem to release easily from the pan.
Healthier Peach Crisp
From a random website.
4 cans (15 oz.) sliced peaches in 100% juice, well drained
2 Tbsp. cornstarch
1-1/4 tsp. cinnamon, divided
1 tsp. vanilla
2/3 C. old-fashioned oats
1/2 C. packed brown sugar
1/3 C. prepared baking mix
3 Tbsp. margarine, softened
Preheat oven to 400 degrees. Spray a 9-inch square baking pan with nonstick cooking spray. Put peaches in a small bowl. Sprinkle cornstarch, 1 tsp. cinnamon, and vanilla over peaches. Stir unwil well combined and then pour into the prepared pan.
In a medium bowl, combine 1/4 tsp. cinnamon, oats, brown sugar, baking mix, and margarine. Mix together with a fork until crumbly. Sprinkle over peaches. Bake for 20-25 minutes, or until peach juice is thick and bubbly and topping is lightly browned. Makes 9 servings. Serve with ice cream.
Notes: I like cinnamon, so I will use cinnamon liberally...probably double the amount in the recipe. To make this recipe lower in calories and fat, I used peaches packed in pear juice that have less calories than the peaches in 'light syrup.' I also used Bisquick HeartSmart Pancake & Baking Mix and light margarine. Using these ingredients, each serving would have 180 calories and 2.5 g fat. With 1/4 C. slow-churned vanilla bean ice cream, each serving would have 230 calories and 4.25 g fat.
4 cans (15 oz.) sliced peaches in 100% juice, well drained
2 Tbsp. cornstarch
1-1/4 tsp. cinnamon, divided
1 tsp. vanilla
2/3 C. old-fashioned oats
1/2 C. packed brown sugar
1/3 C. prepared baking mix
3 Tbsp. margarine, softened
Preheat oven to 400 degrees. Spray a 9-inch square baking pan with nonstick cooking spray. Put peaches in a small bowl. Sprinkle cornstarch, 1 tsp. cinnamon, and vanilla over peaches. Stir unwil well combined and then pour into the prepared pan.
In a medium bowl, combine 1/4 tsp. cinnamon, oats, brown sugar, baking mix, and margarine. Mix together with a fork until crumbly. Sprinkle over peaches. Bake for 20-25 minutes, or until peach juice is thick and bubbly and topping is lightly browned. Makes 9 servings. Serve with ice cream.
Notes: I like cinnamon, so I will use cinnamon liberally...probably double the amount in the recipe. To make this recipe lower in calories and fat, I used peaches packed in pear juice that have less calories than the peaches in 'light syrup.' I also used Bisquick HeartSmart Pancake & Baking Mix and light margarine. Using these ingredients, each serving would have 180 calories and 2.5 g fat. With 1/4 C. slow-churned vanilla bean ice cream, each serving would have 230 calories and 4.25 g fat.
BBQ Dipping Sauce
Serve with fries or on burgers.
1/3 C. mayonnaise
2 Tbsp. BBQ sauce
In a small bowl, mix mayonnaise and BBQ sauce. Stir together until totally combined.
Notes: The only BBQ sauce to use is Sweet Baby Ray's. Light mayonnaise can be substituted.
1/3 C. mayonnaise
2 Tbsp. BBQ sauce
In a small bowl, mix mayonnaise and BBQ sauce. Stir together until totally combined.
Notes: The only BBQ sauce to use is Sweet Baby Ray's. Light mayonnaise can be substituted.
Fry Sauce
From The Pioneer Woman Cooks. Serve with fries or on burgers.
1/3 C. mayonnaise
2 Tbsp. ketchup
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined.
Variation: For spicy fry sauce, stir in 1 tsp. cayenne pepper (less if you're sensitive to spice).
Note: Light mayonnaise can be substituted.
1/3 C. mayonnaise
2 Tbsp. ketchup
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined.
Variation: For spicy fry sauce, stir in 1 tsp. cayenne pepper (less if you're sensitive to spice).
Note: Light mayonnaise can be substituted.
Sautéed Mushrooms
From The Pioneer Woman Cooks as an accompaniment to the Mushroom-and-Swiss Sliders. I love sautéed mushrooms and thought they would be tasty by themselves or to serve on different sandwiches...so I am giving them their own post.
4 Tbsp. butter
1/2 medium onion, finely diced
8 oz. whole white mushrooms
4 dashes Worcestershire sauce
salt
freshly ground pepper
Clean mushrooms, and cut into quarters. Set aside. Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add Worcestershire, salt, and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated.
Note: My family loves sautéed mushrooms. To make more than this recipe, I used 2 cartons (or 16 oz.) mushrooms and 8 dashes Worcestershire sauce, but used the same measurements for butter and onion as in the original recipe.
4 Tbsp. butter
1/2 medium onion, finely diced
8 oz. whole white mushrooms
4 dashes Worcestershire sauce
salt
freshly ground pepper
Clean mushrooms, and cut into quarters. Set aside. Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add Worcestershire, salt, and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated.
Note: My family loves sautéed mushrooms. To make more than this recipe, I used 2 cartons (or 16 oz.) mushrooms and 8 dashes Worcestershire sauce, but used the same measurements for butter and onion as in the original recipe.
Mushroom-and-Swiss Sliders with Spicy Fry Sauce
This recipe is from The Pioneer Woman Cooks.
2 lbs. ground beef
4 Tbsp. heavy whipping cream
4 dashes Worcestershire sauce
1 tsp. Kosher salt
freshly ground black pepper
1 Tbsp. butter
4 slices Swiss cheese, cut into four squares (16 pieces)
slider rolls, split
spicy fry sauce
BBQ dipping sauce
sautéed mushrooms
Mix ground beef, heavy cream, Worcestershire sauce, salt, and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In a skillet, melt butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of sautéed mushrooms on each patty, then top with one or two squares of Swiss cheese, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce (or BBQ sauce).
Notes: The recipe indicates it makes 8 hamburgers. With 2 pounds of meat, that would mean each hamburger is 1/4-lb. size. That's a little too large for my definition of a slider, so I made the patties a little smaller. I just divided the meat mixture in halves until I had 16 sections, and then formed each of the sections into a patty. Also, this recipe translates well to grilling rather than pan frying. I made the patties flat for grilling so they would cook faster. Finally, for slider rolls I used Grandma Sycamore's hot dog buns cut into thirds. I also recommend the ranch rolls from Harmon's bakery.
2 lbs. ground beef
4 Tbsp. heavy whipping cream
4 dashes Worcestershire sauce
1 tsp. Kosher salt
freshly ground black pepper
1 Tbsp. butter
4 slices Swiss cheese, cut into four squares (16 pieces)
slider rolls, split
spicy fry sauce
BBQ dipping sauce
sautéed mushrooms
Mix ground beef, heavy cream, Worcestershire sauce, salt, and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In a skillet, melt butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of sautéed mushrooms on each patty, then top with one or two squares of Swiss cheese, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce (or BBQ sauce).
Notes: The recipe indicates it makes 8 hamburgers. With 2 pounds of meat, that would mean each hamburger is 1/4-lb. size. That's a little too large for my definition of a slider, so I made the patties a little smaller. I just divided the meat mixture in halves until I had 16 sections, and then formed each of the sections into a patty. Also, this recipe translates well to grilling rather than pan frying. I made the patties flat for grilling so they would cook faster. Finally, for slider rolls I used Grandma Sycamore's hot dog buns cut into thirds. I also recommend the ranch rolls from Harmon's bakery.