Tuesday, October 4, 2011

Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Cajun Chicken Pasta

2 boneless, skinless chicken breasts

4 tsp. cajun seasoning {I used Tony Chachere's}

4 tbsp. butter

3 cups heavy whipping cream

1/2 tsp. lemon pepper seasoning

1 tsp. salt

1 tsp. black pepper

1/4 tsp. garlic powder {garlic salt would be good here, too!}

1 pkg. penne pasta

Roma tomatoes, chopped

Shredded parmesan cheese

Green onions {optional}

Cook pasta according to package directions. Slightly moisten chicken with water and sprinkle Cajun seasoning on the top of both breasts. In a large skillet, sauté chicken in 2 tablespoons of butter, turning when necessary (10-15 min). While chicken is cooking, grab another pot and combine cream with 2 tablespoons of butter and remaining seasonings {salt, pepper, garlic powder, lemon pepper}. When the cream mixture starts to bubble, turn off heat and pour over cooked pasta. Toss to coat evenly. When the chicken is all cooked, remove from heat and transfer to cutting board. Slice chicken into strips. Spoon pasta onto plate & top with several strips of chicken. Top with tomatoes, green onions, and sprinkle with parmesan.


Korean BBQ Beef

(Korean Barbecued Beef)
1 lb. Beef Boneless top loin or sirloin steak, or round steak (I buy the most thin slices of beef that the store has)
1/4 c. soy sauce
3 T. sugar
2. T vegetable oil
1/4 tsp pepper
3 green onions (I use dry onion flakes)
2 cloves garlic, chopped (I use garlic powder

Trim fat from beef, cut diagonally across grain into 1/8-inch slices. Mix remaining ingredients, stir in beef until well coated. Cover and refrigerate 30 min. Stir-fry in 10-in skillet or wok over medium heat until light brown. (2-3 min) serve with rice.
(Cami Hales)

Butterfinger Blondies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)


Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 30 minutes until center is JUST set.
Remove from oven and cool completely.


1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)


Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
Stir your chopped Butterfinger on top.
Spread on your cooled blondies

BBQ Pulled Pork

3 lb. boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Smoked paprika or liquid smoke
About 12 oz. of your favorite BBQ sauce
About 12 high-quality rolls

Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with liquid smoke and seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.
When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy. Return the lid to the crockpot and heat through.
(Our Best Bites)