Pot Roast Sliders

I love little sandwiches. They are so cute, and you don't need to feel bad about eating more than one. I am a huge fan of the ham and swiss sliders on those delicious Hawaiian rolls, and so I was so excited to see a beef version. I didn't use Hawaiian rolls for this one, just regular dinner rolls, which I think helped hold up to the saucy beef.

If you don't like sandwiches, then you should still make this pot roast! It is delicious! This beef would also be great in enchiladas, taquitos, or about anything else that you need shredded beef for - I love when a recipe can do double duty.

For the roast, combine the salsa, water, au jus mix,

Italian dressing and Onion soup mix in a large measuring cup and whisk well to incorporate all the ingredients. Place the roast in the bottom of your crock pot and pour the salsa mixture over the top.

Cover the crockpot and cook on low for 8 hours. Meanwhile, make the chipotle sauce by combining the sour cream, horseradish sauce and sriracha (or chili sauce) in a small bowl. Stir well.

When you're ready to serve the sandwiches, cut each dinner roll in half and place the bottoms on a large cookie sheet. Place a piece of swiss cheese on the bottom halves of each roll, and bake for 3-5 minutes or until the cheese is melted and the rolls are golden.

Heap a spoonful of roast beef on top of the swiss cheese, then replace the tops of the rolls.

Serve with the chipotle sauce. Note: the roast recipe will make enough beef for 24 sandwiches. If you only make 12 sandwiches, you can use the leftover beef in another recipe as mentioned above. (Or eat it plain with a fork!)

One year ago: Creme Egg Brownies
Two years ago: Monkey Bread Muffins
Three years ago: Triple Treat Torte
Four years ago: Brussels Sprouts with Garlic Butter and Almonds

Find more inspiration at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Talented Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Pot Roast Sliders

1 3 to 4 pound beef chuck roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

12 dinner rolls
12 slices swiss cheese

Creamy chipotle sauce:
1/4 cup sour cream
2 Tbsp. chili sauce
2 tsp. creamy horseradish sauce

Whisk together water, salsa, onion soup mix, Italian dressing mix and Au Jus mix in a large measuring cup. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred the roast with two forks.

For the chipotle sauce, combine all ingredients in a small bowl and stir well.

Cut each roll in half and place the bottom halves on a baking sheet. Place a slice of Swiss cheese on each roll. Bake at 400 for 3-5 minutes or until cheese is melted and rolls are golden.

Place a spoonful of shredded beef over the swiss cheese. Replace the top of the roll; serve sandwiches with the chipotle sauce.


Recipe Source: Six Sisters' Stuff

Coconut Banana Bread

Here's another banana bread recipe. Really, there will never be enough varieties to satisfy me. This one is so good, too! (Although I haven't tried one I didn't like, in all honesty.) I love the coconut baked through the bread, and the crunchy, toasted coconut on top.

In a large mixing bowl combine mashed bananas, brown sugar, vanilla and eggs.

Beat until combined. Add oil, yogurt

and milk.

Beat until combined. Mix flours, baking powder, baking soda together in a small mixing bowl. Then, slowly beat in flour mixture just until all the dry ingredients are moistened. Stir in 1/2 cup coconut.

Pour into a greased 9-inch loaf pan. Sprinkle remaining 1/4 cup coconut on top.

Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown. Cool for 10-15 minutes in the pan before removing and cooling completely on a wire rack.

Slice, serve and enjoy!

One year ago: Awesome Asparagus
Two years ago: Shrimp and Spinach Risotto
Three years ago: Caramel Macchiato Cheesecake
Four years ago: Tuna Tetrazzini

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Coconut Banana Bread

1 cup flour
3/4 cup white whole wheat flour
1 tsp. baking powder
1 1/4 tsp. baking soda
3 large ripe bananas, mashed
1 tsp. vanilla
3/4 cup brown sugar
2 eggs
2 Tbsp. vegetable oil
1/4 cup plain or vanilla yogurt
1/3 cup coconut milk (you can sub orange juice if you need to)
3/4 cup sweetened flaked coconut, divided

Mix flours, baking powder, baking soda together in a small mixing bowl. In a separate large mixing bowl combine mashed bananas, brown sugar, vanilla and eggs. Beat until combined. Add oil, yogurt and milk. Then, slowly beat in flour mixture just until all the dry ingredients are moistened. Stir in 1/2 cup coconut.

Pour into a greased 9-inch loaf pan. Sprinkle remaining 1/4 cup coconut on top.

Bake at 350 for 50-60 minutes or until toothpick comes out clean and the bread is golden brown. Cool for 10-15 minutes in the pan before removing and cooling completely on a wire rack.

Make 16 slices.

Recipe Source: Adapted from PopSugar

Salted Caramel Fudgy Brownies

This month for Secret Recipe Club, I was assigned The Avid Appetite, a fun blog full of lots of great recipes. It was hard to choose, but I decided on these amazing looking brownies as I've been on a bit of a caramel kick lately.

These turned out great! I changed up the recipe just slightly, because I didn't have enough cocoa powder, so I also used unsweetened chocolate. The brownies were delicious and the caramel put them over the top! I love adding a new brownie recipe to my arsenal. Thanks, Rachel!

Start by combining the flour, sugar, cocoa powder,

brown sugar and baking powder in a small mixing bowl, stirring to incorporate. In another large heat proof bowl, melt the butter and chocolate together on 50% power in the microwave. Cook for 30-45 second intervals until smooth,

stirring between heatings. Add the eggs

and vanilla to the butter/chocolate mixture and stir well. Add the flour mixture,

stirring until just combined. Spread in a foil-lined 11x7 pan.

Bake for 15-17 minutes, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

For the caramel topping, melt the butter in a small saucepan over medium heat. Add brown sugar

and evaporated milk

and cook for 2 minutes. Remove from heat and whisk in the vanilla

and powdered sugar

until smooth. Pour over the brownies.

Sprinkle with kosher salt.

Let set, then cut into squares.

One year ago: Awesome Asparagus
Two years ago: Shrimp and Spinach Risotto
Three years ago: Caramel Macchiato Cheesecake
Four years ago: Tuna Tetrazzini

Find more great ideas at Totally Talented Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Fudgy Salted Caramel Brownies

Brownies:
3/4 cup flour
1 cup sugar
6 Tbsp. unsweetened cocoa powder
1/2 C packed brown sugar
1/2 tsp baking powder
2 oz. unsweetened chocolate, chopped
6 Tbsp. butter
2 eggs
1 tsp. vanilla

Caramel topping:
1/4 cup butter
1/4 cup brown sugar
2 Tbsp. evaporated milk
1/4 tsp. vanilla
1/2 cup powdered sugar
1/8 tsp kosher salt

Combine flour, sugar, cocoa powder, brown sugar and baking powder in a small mixing bowl, stirring to incorporate. In another large heat proof bowl, melt the butter and chocolate together on 50% power in the microwave. Cook for 30-45 second intervals until smooth, stirring between heatings. Add the eggs and vanilla to the butter/chocolate mixture and stir well. Add flour mixture, stirring until just combined. Pour into a foil-lined 11x7 pan.

Bake at 350 for 15-17 minutes, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

For the caramel topping, melt the butter in a small saucepan over medium heat. Add brown sugar and evaporated milk and cook for 2 minutes. Remove from heat and whisk in the vanilla and powdered sugar until smooth. Pour over the brownies. Sprinkle with kosher salt. Let set, then cut into squares.

An InLinkz Link-up

Creamy Sausage and Mushroom Pasta with Peas

I think sausage and mushrooms is one of the greatest combinations of all time. So I was excited to see that it was THE combo for this month's Improv Challenge! I couldn't wait to find a new recipe using these fantastic ingredients. And the recipe I found did not disappoint. Not in the least. In fact, it's one of my new favorite dinners. I didn't think anything could ever come close to how much I love Italian Sausage with Bow Ties, but this one does. But how could it not? Sausage, mushrooms and peas in a savory browned butter cream sauce? Can you make it tonight? Cause you should.

Bring a large pot of water to a boil, add pasta and cook until al dente. Meanwhile, brown the Italian sausage in a large skillet until nearly cooked through. Drain off excess fat, then add the mushrooms,

and cook for 2 minutes. Toss in the peas,

and cook until peas are heated through, about 2 minutes. Set aside.

In a medium-sized sauce pan, melt butter over medium heat and then add the flour,

stirring constantly until it turns a light caramel color.

Add half and half, a 1/2 cup at a time,

stirring to allow it to heat up and thicken in between. Add Parmesan cheese to the cream sauce,

and salt and pepper to taste.

Combine sauce with the sausage pea and mushroom mixture

and then serve over drained pasta. Top with additional Parmesan if desired.

One year ago: Vegetable Risotto
Two years ago: Beef and Bok Choy Hot Pot
Three years ago: Banana Blondies
Four years ago: Oatmeal Caramel Chocolate Bars

Get more inspiration at Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Flash, Friday Food Frenzy.

Creamy Sausage and Mushroom Pasta with Peas

1 lb ground Italian sausage
1-8 oz. package mushrooms, coarsely chopped
2 cups frozen peas
1 lb medium pasta shapes
1/4 cup Parmesan cheese
1/4 cup flour
1/4 cup butter
2 cups half and half

Bring a large pot of water to a boil, add pasta and cook until al dente.

Meanwhile, brown the Italian sausage in a large skillet until nearly cooked through. Drain off excess fat, then add the mushrooms, and cook for 2 minutes. Toss in the peas, and cook until peas are heated through, about 2 minutes. Set aside.

In a medium-sized sauce pan, melt butter over medium heat and then add the flour, stirring constantly until it turns a light caramel color. Add half and half, a 1/2 cup at a time, stirring to allow it to heat up and thicken in between. Add Parmesan cheese to the cream sauce, and salt and pepper to taste.

Combine sauce with the sausage pea and mushroom mixture and then serve over warm pasta. Top with additional Parmesan if desired.

Recipe Source: Adapted from Nine More Months

An InLinkz Link-up

Gooey Blackberry Butter Bars

I love blackberries because they remind me of summer. And I need some summer right now. One of my favorite ways to eat them is in these blackberry pie bars, but this treatment is very good, too. They are slightly messy, and not super pictureque, but they are really delicious.

These are a take off on the traditional gooey butter cake.

Place the cake mix, shredded coconut,

butter, 1 egg and lime zest

in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top.

In a large mixing bowl, beat the cream cheese, coconut milk, remaining 2 eggs, powdered sugar,

and vanilla until smooth. Pour cream cheese mixture on top of blackberries

and spread mixture all the way to the edges. Bake for 45-55 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan. Once cool, refrigerate for at least two hours. Remove the bars using the parchments handles and and cut into rows and columns to create 1-inch squares.

At least it feels more like summer when you eat these... even if you are cuddled under a blanket.

One year ago: Strawberry Buttermilk Cake
Two years ago: Vodka Sauce
Three years ago: Irish Stew
Four years ago: Oatmeal Caramel Chocolate Bars

Gooey Blackberry Butter Bars

1 box yellow cake mix
1/3 cup sweetened shredded coconut
1/4 cup butter, melted
3 eggs, divided use
1 Tbsp. lime zest
10 oz. blackberries
8 ounces cream cheese, softened
3 Tbsp. coconut milk
4 1/2 cups powdered sugar
1 tsp. vanilla

Place the cake mix, shredded coconut, butter, 1 egg and lime zest in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top. Set aside.

In a large mixing bowl, beat the cream cheese, coconut milk, remaining 2 eggs, sugar, and vanilla until smooth. Pour cream cheese mixture on top of blackberries and spread mixture all the way to the edges. Bake at 350 degrees for 45-55 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan. Once cool, refrigerate for at least two hours. Remove the bars using the parchments handles and and cut into 1-inch-squares.

Recipe Source: Adapted from Baker's Royale

Banana Coffeecake with Maple Glaze

I don't think I will ever tire of baking delicious things containing bananas. And good thing, since I tend to have a collection of overripe bananas at nearly all times on my counter, or in my freezer. This coffeecake is like banana bread in cake form, bumped up a notch or ten with first a cinnamony streusel and then a sweet maple glaze. I made this in celebration of a colleague's birthday, and it was devoured. The best thing is, it makes two pans, so there's plenty for a birthday party, or one to give away or freeze for later.

For the cake, cream together the butter and sugar. Add eggs and vanilla,

and beat until combined. Mix in bananas.

Add flour, baking soda, baking powder and salt just until combined. Then mix in the skim milk.

(You should probably measure the milk properly in a liquid measuring cup! I was a bad example and used a dry measuring cup in an effort not to dirty another dish!)

Divide batter among two greased 9-inch round cake pans.

In a small bowl, combine flour, sugar, brown sugar and cinnamon

for the streusel. Use a pastry blender or your fingers to cut in the butter

until it resembles coarse crumbs. Divide topping evenly between the two cakes, sprinkling on the top.

Bake for 25 minutes. Remove and cool on a wire rack for 10 minutes. If you want to, you can remove the cakes from pans. Either in the pan, or removed, let completely before adding glaze.

For the glaze, whisk together powdered sugar

with maple syrup, adding milk 1 tablespoon at a time until the glaze reaches the proper consistency. Drizzle over cakes.

Enjoy!

One year ago: Sweet and Spicy Citrus Tilapia
Two years ago: Chewy Molasses Squares
Three years ago: Beer Bread
Four years ago: Fruited Bran Muffins

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Banana Coffeecake with Maple Glaze

Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
3 bananas, mashed
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 cup skim milk

Streusel:
1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp. cinnamon
2 Tbsp. cold butter

Glaze:
1 cup powdered sugar
1/3 cup maple syrup
2-3 Tbsp. milk

For the cake, cream together butter and sugar. Add eggs and vanilla, and beat until combined. Mix in bananas. Add flour, baking soda, baking powder and salt just until combined. Then mix in the skim milk.

Divide batter among two greased 9-inch round cake pans.

In a small bowl, combine flour, sugar, brown sugar and cinnamon for the streusel. Use a pastry blender or your fingers to cut in the butter until it resembles coarse crumbs. Divide topping evenly between the two cakes, sprinkling on the top. Bake at 350 for 25 minutes. Remove and cool on a wire rack for 10 minutes. If you want to, you can remove the cakes from pans. Either in the pan, or removed, let completely before adding glaze.

For the glaze, whisk together powdered sugar with maple syrup, adding milk 1 tablespoon at a time until the glaze reaches the proper consistency. Drizzle over cakes.

Makes 16 servings. Cake can easily be wrapped and frozen for future use.

Recipe Source: Adapted from Shugary Sweets