Monday, January 30, 2012
These sandwiches have made the rounds on the internet for some time now, and I have always wanted to try them. Ham and swiss is my favorite sandwich filling combo and these looked too delicious not to try. They'd be a great addition to a Superbowl buffet line up, or just a yummy, quick weeknight supper. I pared down the quantity of meat and cheese (and butter!) compared to other recipes, and I promise you won't miss it.
Start by making the yummy sauce. I like to melt the butter in the microwave in a measuring cup. Then add the mustard,
onion flakes, poppy seeds
and Worcestershire sauce and whisk together.
Line a baking sheet with foil, then slice the Hawaiian rolls all together so you have a top and bottom. (Do not separate the individual rolls.) Place the bottom layer on the foil-lined pan, then top with the sliced ham.
Add the swiss cheese on top of the ham.
Whisk the dressing again, and now pour about 1/3 of it over the cheese.
Place the top part of the buns over the cheese, and then pour the rest of the sauce over the bread.
Look at all that buttery poppy seed goodness!
Bake the rolls for about 15 minutes or until golden brown
and the cheese is melted.
One year ago: Pasta with Brussels Sprouts and Bacon
Two years ago: M&M Cookies
Find more great ideas at Mouthwatering Monday, Mangia Mondays, Menu Mondays, Your Recipe, My Kitchen, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, What's on the Menu Wednesdays, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.
Oven Baked Ham and Swiss Sandwiches
1 pkg. (12 count) Hawaiian Rolls
1/2 pound of ham, thinly sliced
1/2 pound swiss cheese
6 Tbsp. melted butter
1/2 Tbsp. dry mustard
1/2 Tbsp. onion flakes
1/2 Tbsp. poppy seeds
1/2 tsp. Worcestershire sauce
Slice the entire package of rolls at once to make a top and bottom layer. Place the bottom layer on a foil-lined baking sheet.
Cover the rolls with the ham, and then the swiss. In a glass measuring cup, combine the butter, mustard, onion flakes, poppy seeds and Worcestershire sauce. Drizzle a little of the mixture over the ham and cheese layer before replacing top layer of roll. Drizzle remaining mixture over the rolls.
Bake at 350 until cheese is melted, about 10-15 minutes. Serves 4-6.
Thursday, January 26, 2012
This is one of my favorite desserts - the combination of fruit and cream cheese is always winning - but I especially love how in this recipe the pears pair (get it? pears pair!) with the custardy filling and the nutty crust.
This is a recipe repeat. For step by step instructions, visit the original post.
One year ago: Spicy Pasta with Sweet Potatoes
Two years ago: Baba Ghanoush
Find more great stuff at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Friday Potluck, Fusion Friday.
Pear Custard Bars
1/2 cup butter, softened
1/3 cup sugar
3/4 cup flour
1/4 tsp. vanilla
2/3 cup chopped macadamia nuts
1- 8oz. package cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 can (15 1/4 oz) pear halves, drained
1/2 tsp. sugar
1/2 tsp. cinnamon
In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a well greased 8 or 9 inch square baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack. Increase heat to 375.
In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 for 25-30 minutes (center will be soft set but will firm up while cooling). Cool on a wire rack for 45 minutes.
Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. Makes 16 bars.
Monday, January 23, 2012
It's time to start thinking about all the yummy food options for Superbowl Sunday! This is one my favorite ways to eat "pizza" and it's wonderful for game day, or any other day. It's extremely adaptable, due to your preferences and what's in your fridge and pantry, and any leftovers are wonderful for lunch the next day.
This is a recipe repeat. For full step by step instructions, visit the original post.
One year ago: Sausage Pumpkin Pasta
Two years ago: Mocha Cheesecake Bars
For more game day ideas, visit Super Bowl Eats and Treats at the Freshman Cook.
For more great ideas, visit Mangia Mondays, Mouthwatering Mondays, Menu Mondays and Your Recipe, My Kitchen, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday (#2), Made from Scratch Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Let's Do Brunch, What's on the Menu Wednesday, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.
1 1-lb. loaf frozen bread dough, thawed (or 1 pound homemade dough)
Mozzarella and or provolone cheese
Meats of choice: pepperoni, ham, salami, sausage etc.
Vegetables of choice: spinach, onion, peppers, olives etc.
1 tsp. Italian seasoning and 1/2 tsp. garlic salt
Roll dough out into large rectangle. Top with fillings. If using shredded cheese, place that on the dough first. Roll up jelly roll style. Sprinkle with Italian seasoning and garlic salt. Place on a greased cookie sheet and bake at 400 for 20-30 minutes until golden brown and cheese is seeping out. Cut crosswise and serve with marinara sauce.
Thursday, January 19, 2012
Whenever I start my day with a cinnamon flavored something to eat, my day seems happier. That may be coincidence, but maybe not. You should make this bread and see if you experience the same thing! A cinnamon-flavored batter is enhanced with a cinnamon streusel-y middle and top for a fabulous breakfast or mid morning treat.
Start by combining the dry ingredients in a large mixing bowl: flour, sugar, baking powder,
baking soda and cinnamon.
In a large measuring cup, combine the buttermilk, eggs, oil and vanilla.
Whisk together then pour the wet ingredients into the flour mixture.
Beat this by hand for about 3 minutes or until well combined. Then pour half of the batter into a greased loaf pan.
For the streusel mixture, combine the brown sugar and cinnamon,
then cut in the butter.
Sprinkle half of the mixture over the batter in the pan.
Top with the remaining batter,
then with the remaining streusel mixture. Use a table knife to gently swirl through the layers.
Bake for 50 minutes, then cool in the pan for 10 minutes before removing to a wire rack to cool completely.
And while it's certainly not a "whole day guarantee," this bread will get your day off to a great start.
One year ago: Marbled Peanut Butter Brownies
Two years ago: Pasta with Garlic Shrimp and Broccoli
Find more at It's a Keeper Thursday, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Bake with Bizzy, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays.
Cinnamon Swirl Bread
Bread Batter ingredients:
2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 cup buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla extract
4 Tbsp. brown sugar
2 tsp. ground cinnamon
4 tsp. butter, cut into chunks
Measure flour, sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour half of batter into a greased loaf pan.
Combine swirl ingredients, mixing until crumbly. Sprinkle 1/2 of the swirl mixture over batter. Top with remaining batter, then with remaining swirl mixture. Using knife, cut in a light swirling motion to give a marbled effect.
Bake at 350 for about 50 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove bread from pan to rack to cool completely. Makes 12 slices.
Monday, January 16, 2012
As soon as I saw the title of these bars, I knew I would have to try them, and the sooner the better. I made them for a birthday party at work, and they were a huge hit. A colleague then made them and took them to a church potluck, where they were a huge hit. So there you have it, two testimonials.
The temperatures in these parts have been more like fall than winter, so I think it's still acceptable to be cooking with pumpkin. Oh, who am I kidding? I cook with pumpkin all year long. And without apology. It's just that good.
Start by combining the butter and brown sugar
and creaming them until light and fluffy. Add the egg, vanilla and pumpkin
and mix until combined. Add the flour, baking soda, salt, cinnamon and nutmeg
and gradually mix until smooth, scraping down the sides of the bowl as needed. Spread about 2/3 of the batter into a greased cake pan.
Now sprinkle with the chocolate chips,
then pour the caramel sauce over the chocolate chips.
(You may need to microwave it for a few seconds so it will pour easily.)
Dollop the remaining batter over the caramel sauce
then spread it out carefully. There still may be some caramel peeking out, which is ok! Bake the bars for about 25 minutes or until they are golden. I especially like these topped with ice cream and drizzled with even MORE caramel sauce...
One year ago: Carrot Bran Muffinshhttp://www.blogger.com/img/blank.gifttp://www.blogger.com/img/blank.gif
Two years ago: Baked Oatmeal
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Caramel Chocolate Pumpkin Blondies
3/4 cups butter, softened
1 cup brown sugar
1 tsp. vanilla
1 cup pumpkin puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup chocolate chips
1 - 12 oz. jar caramel ice cream topping
In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Gradually add flour, baking soda, salt, cinnamon and nutmeg and mix until combined. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into a greased 9x13 pan.
Sprinkle chocolate chips over top of the batter.
Microwave the caramel sauce (in the jar) at 50% power for 30 seconds, just to soften it and make it easy to pour. Pour the caramel over chocolate.
Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top.
Bake at 350 for 25 minutes or until edges are golden and a toothpick comes out free of batter when inserted. (It might come out with a little caramel on it which is fine.)
Recipe Source: Adapted from the Tasty Kitchen
Thursday, January 12, 2012
It's finally turning cold here in the North, (although I'm perfectly happy with the warmer than normal temperatures, for the record!) so it's a good time to make soup. This one is healthy, delicious, and colorful. Full of carrots, spinach and kielbasa, the colors really pop. And it's thickened with beans, for even more nutrition!
What a great way to warm up on a cold evening.
This is a recipe repeat. For full step by step instructions, visit the original post.
Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Friday Potluck.
North Woods Bean Soup
1 cup chopped baby carrots
1 cup chopped onion
2 garlic cloves, minced
8 oz. kielbasa, turkey or light, diced
4 cups chicken broth
1/2 tsp. Italian seasoning
1/2 tsp. pepper
2-15.8 oz. cans Great Northern beans, drained and rinsed
1-6 oz. bag fresh baby spinach leaves
Heat a dutch oven or large saucepan coated with cooking spray over medium high heat. Add carrots, onion, garlic and kielbasa, saute 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Combine broth and pepper and Italian seasoning.
Add beans and broth to pot, reserving 1 cup each, and bring to a boil, then reduce heat and simmer 5 minutes. Place reserved beans and broth in a blender and puree until smooth. Add puree to pot and simmer an additional 5 minutes.
Remove from heat and add spinach, stirring just until spinach wilts. Serves 5.
Recipe Source: Adapted from Cooking Light
Wednesday, January 4, 2012
~~ see notes at the end of the recipe for Instant Pot instructions! ~~
I hope one of your New Year's resolutions was to eat good food. If it was (and if it wasn't, make it now!) you should make this risotto immediately. Swimming with flavor, and beautiful in color contrast, this lovely dinner is sure to impress. My four year-old niece said, "Sara, this is REALLY GOOD rice!"
If you've never made risotto before, it's not difficult; it just takes a little time. But it's time well spent. Let's get cooking!
Start by getting the broth ready. Bring it to a simmer
then cover it and reduce the heat to low in order to keep it warm until you need it.
Next, melt the butter in a large skillet over medium heat. Add the sausage and saute for about 2 minutes, then add the onion,
and saute until sausage is cooked through and vegetables are tender, about 5-7 minutes. Be sure to scrape up the browned bits on the bottom of the pan! Season with salt and pepper to your taste.
Now add the rice
and stir it well to coat all the pieces. Pour in the wine
and simmer until the wine has almost completely evaporated, about 1 minute.
Now prepare to be mellow while you stir, stir, stir.
Add 1/2 cup (about a ladle full) of the simmering broth
and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total.
Remove from the heat and stir in 3/4 of the Parmesan.
Transfer the risotto to a serving bowl, then sprinkle with the parsley (I didn't have any so I used dried basil - still yummy!) and the remaining Parmesan. Enjoy!
One year ago: Fried Rice
Two years ago: Applesauce Spice Cake
Get more inspiration at These Chicks Cooked, What's Cooking Wednesday, Merry Munchies, Cast Party Wednesday, It's A Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Food on Fridays: sausage.
Italian Sausage, Red Pepper and Mushroom Risotto
5 cups chicken broth
2 Tbsp. butter
8 ounces ground Italian sausage
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups Arborio rice
3/4 cup dry white wine
1/2 cup grated Parmesan cheese
1 Tbsp. chopped Italian parsley (or 1/2 tsp. dried basil)
In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.
Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
Add 1/2 cup (about a ladle full) of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.
Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately. Makes 4-6 servings.
FOR THE INSTANT POT:
Set the pot to the saute setting. Melt the butter in the pot then add Italian Sausage and stir to break it up. Cook for about 5 minutes. Add the onion, pepper and mushrooms and continue to cook and stir until vegetables are tender, about 5 more minutes. Add the rice and stir well to coat. Add the wine and stir. Add 3 1/2 cups chicken broth (different from the stove top version!) and then secure the instant pot lid, making sure the top is turned away from venting. Set to pressure cook for 7 minutes. Use a quick release to release the pressure. Stir well, add the parmesan cheese and herbs, and salt and pepper to taste.
Recipe source: adapted from Giada DeLaurentiis
Monday, January 2, 2012
This casserole is a great way to warm up on a cold, wintry day, and is chock full of veggies, making you feel better about yourself after many weeks of (possibly) over-indulging and eating too many sweets. It's also a great recipe for using leftover ham from your holiday celebrations.
This is a recipe repeat. For a full step by step, visit the original post.
One year ago: Bourbon Chicken
Two years ago: Cheesy Ham and Noodle Casserole
Find more great stuff at Mangia Mondays, Menu Mondays, Mouthwatering Mondays, My Recipe, Your Kitchen, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Food on Friday: Ham.
Cheesy Broccoli Cauliflower Ham Casserole
1 1/2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
1 16 oz package frozen broccoli florets, thawed
1 16 oz package frozen cauliflowerets, thawed
2 cups cubed ham
2/3 cup soft bread crumbs
1/2 tsp. Italian seasoning
In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. While whisking constantly, bring to a boil; cook and stir for 1-2 minutes until thickened.
Remove from the heat; add cheeses and stir until melted.
Place vegetables in a greased 9x13 baking dish, sprinkle with ham. Pour cheese sauce over ham. Combine breadcrumbs and seasoning in a bowl, mix to combine. Sprinkle over the casserole.
Bake at 350 for 30-40 minutes until heated through and bubbly. Serves 6-8.
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