Easy French Dip Sliders

Ingredients

• 2 tablespoons unsalted butter softened
• 1 package Hawaiian sweet rolls 12 rolls total
• 1 pound deli roast beef*
• 12 slices Sargento provolone cheese separated, 1 package
• 1 and 1/2 cups French fried onions optional

Seasoning

• 8 tablespoons unsalted butter
• 1 packet Au Jus seasoning mix separated
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon toasted sesame seeds
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned salt optional**

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
3. Without separating the rolls, slice the package of rolls in half (see video).
4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt Whisk until well combined.
6. Top the rolls evenly with this mixture but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
8. Remove and cut the sliders with a very sharp knife.
9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
10. Serve with the sandwiches.

Sausage Roll Ups

1 can refrigerated crescent rolls
8 breakfast sausage links

Preheat oven to 375 degrees.

Cook sausage in skillet until lightly brown, approximately 5 minutes.  Drain.  It will not be cooked all the way through. 

Unroll crescent roll dough into 8 triangles. Place one cooked sausage onto one end of a dough triangle and roll dough around sausage. Place on baking sheet and bake for approximately 15 minutes, or until rolls are golden brown. Pour buttermilk syrup over rolls and serve.

Easy Baked French Toast Casserole

Prep and or Rising time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Ingredients

• 1 loaf DAY OLD French or other crusty bread (14-16 ounces)
• 6 eggs
• 2 cups milk
• ¾ cup half and half
• ½ cup sugar (See Notes)
• 1 Tablespoon vanilla extract
• 1 teaspoon cinnamon

For topping

• ½ cup packed brown sugar
• ¼ cup all purpose flour
• 1 teaspoon cinnamon
• 3 Tablespoons cold butter

Instructions

1. Cut bread into cubes or tear into small pieces. Place in a greased 9 x 13 inch baking pan. In a medium bowl whisk together eggs, milk, half and half, sugar, vanilla and cinnamon. Pour over bread in pan. Cover and refrigerate for 2 hours or overnight.
2. Preheat oven to 350 degrees.
3. In a small bowl combine brown sugar, flour and cinnamon. Cut butter into small pieces and place over flour mixture. With a fork blend butter into mixture until it resembles small crumbs ; sprinkle over bread in pan. Cover and bake for 20 minutes. Uncover and bake for another 20-25 minutes or until golden brown and cooked through. To check, shake the casserole. If it wiggles a lot it's not done. Continue to bake until it cooked through completely.

Notes

Use crusty or 1 day or 2 old bread as listed in ingredients. A soft bread will result in a soft (soggy) casserole.
To crust up a fresh bread loaf: Let bread sit out for several hours or toast cubed bread in oven on a low temperature around 200 for approximately 10-15 minutes.
This recipe has turned out well with refrigerating for several hours or baking immediately.
Feel free to cut back on the sugar. I have made it successfully by cutting the sugar in half and no one seems to notice. Make to your preference.

Pretzel Turtles

• 50 pretzels from a bag of waffle type pretzels like Snyder’s of Hanover Butter Snaps or Rold Gold Butter Checkers
• 1 (11 oz) bag of Rolos, unwrapped (the is around 50 in a bag)
• 50 Halved Pecans or M&Ms

1. Preheat oven to 350 degrees.
2. If using pecans, spread the pecan halves on a baking sheet and bake for 4 minutes. Give them a stir and cook them for another 4 minutes.
3. Place  pretzels on another baking sheet. Top each pretzel with 1 rolo candy, place it right in the center of each pretzel.
4. Place in oven and  bake for 3 minutes. You want the candies to soften but not completely melt.
5. Remove from oven and immediately place a pecan half (or candy) on top of each candy and lightly press.  You want to flatten the candy to cover all of the pretzel except to outer outline and secure the candy on top.
6. Allow to cool.  Makes 50 turtle candies.

New York Crumb Cake

• INGREDIENTS
• 2 tablespoons canola oil, plus more for pan
• 4 cups all-purpose flour, plus more for pan

  1/2 cup granulated sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup packed light-brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• Confectioners' sugar, for dusting

DIRECTIONS

1. Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano

• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Paula Deen's Corn Salad

INGREDIENTS

• 2(15 ounce) cans whole kernel corn, drained
• 2cups grated cheddar cheese
• 1cup mayonnaise
• 1cup green pepper, chopped
• 1⁄2cup red onion, chopped
• 1(10 1/2 ounce) bagcoarsely crushed Fritos chili cheese corn chips

DIRECTIONS

1. Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Brown Sugar Smokies

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages

 1 cup brown sugar, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
1. Bake until bacon is crisp and the brown sugar melted.

Brown Bread

Ingredients

• 4 cups buttermilk
• 4 cups whole wheat flour
• 1 1/3 cups all-purpose flour

• 1 cup packed brown sugar
• 4 teaspoons baking soda
• 1 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

Apple Enchiladas

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

• Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
• Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
• Pour sauce over enchiladas and let stand 45 minutes.
• Bake in preheated oven 20 minutes, or until golden.
• Serve with vanilla ice cream.

French Coconut Pie

Ingredients

• 3 whole Eggs, Beaten
• 1-½ cup Sugar
• 1 cup Flaked Coconut
• 1 stick Butter, Melted
• 1 Tablespoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 1 whole 9" Uncooked Pie Shell

Preparation

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

Creamy Dreamy Fudge

Time: 20 minutes + 1 hour to set up
Yield: one 9x13 pan (about 120 one inch pieces)
4 C sugar
1 can evaporated milk
1 C butter
2 large Hershey Chocolate Candy Bars
1  12 oz package milk chocolate chips
1  7 oz jar marshmallow cream
  
1. Put the sugar, milk and butter into a large sauce pan.
2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a "hard boil" continue cooking for 5 minutes while you stir. 
3. Remove the pan from the heat. Stir in the Hershey Chocolate Bars, Chocolate Chips and Marshmallow Cream. Mix it well so that all the ingredients are well combined.
4. Pour the fudge into a buttered 9x13 pan.
5. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan with plastic wrap and store it in the fridge. It also freezes really well. 

Just a word of caution here. 
Fudge dries out pretty quickly, so if you are planning to give this yummy confection away as a gift I suggest you wrap it up tight. 

Chocolate Eclair Cake

Ingredients

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk

 

• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

"PERFECTLY CHOCOLATE" Chocolate Cake Recipe

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• VARIATIONS:
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Nemo's Banana Cake

Ingredients:

Cake:

4 large ripe bananas

1/4 c. milk

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt

4 tbsp. unsalted butter, at room temperature

2 tbsp. canola oil

3/4 c. sugar

2 large eggs, at room temperature

1 large egg white, at room temperature

1 tsp. vanilla extract

Cream Cheese Frosting:

6 oz. cream cheese, at room temperature

1 tsp. vanilla extract

2 c. powdered sugar

Directions:

1. In a small bowl, mash bananas and milk together.  Set aside.
2. Heat oven to 375°F and spray an 8-inch square pan with cooking spray.  
3. In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
4. In a large bowl using an electric mixer, beat butter, canola oil and sugar.  Beat in eggs and egg white, one at a time, mixing well after each addition.
5. Gradually mix half of dry ingredients into butter mixture.  Mix in bananas.  Add remaining dry ingredients and beat until just combined.  Pour batter evenly into prepared pan.  Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean.  Let cake cool completely in pan on wire rack.
6. For frosting, in a medium bowl, beat together cream cheese and vanilla extract.  Reduce speed to low and gradually add in powdered sugar.  Spread frosting over cake as desired.

Yield: 12 servings

Caramels

Time: 40 minutes plus about 1 hour to wrap 

Yield: 1 jelly roll pan (about 130 caramels)

 

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

1. Melt the butter in a large sauce pan.

2. Add your brown sugar. Stir it all around until it dissolves.

3. Add the sweetened condensed milk.

4. And the corn syrup.

5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240.

7. Remove your caramel from the heat and add some vanilla. Stir until well combined.

8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.

9. I like to cut them with a pizza wheel.

Scissors also work well.

10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery.  

English Toffee

Time: 30 minutes Yield: one large jelly roll pan full 2 C butter 2 C sugar 3 T corn syrup 6 T hot water 1/2 C sliced almonds 2 C chocolate chips (semi or milk...whatever you prefer)  1/2 t shortening  1/2 C finely chopped almonds    1. Place the butter in a large heavy pot. Turn the heat to medium high.  2. Once the butter is almost melted add the sugar and stir it well to incorporate.  3. Keep stirring. When the mixture has come to a boil add the corn syrup and stir it well. 4. Add the water a few tablespoon or two at a time, in different spots of the pan.  5. Keep stirring and add the the almonds. 6. Now it's just you, the wooden spoon and the candy. Stir it and stir it and stir it over  medium heat. You want to continue cooking it until it until it reaches 275-280 degrees.  This should only take about 8-10 minutes.   7. Remove it from the heat and pour it into a large jelly roll pan. Let it cool completely.  Overnight is best. 8. Pour the chocolate chips into a medium sized bowl and heat them in the microwave  for 30 seconds. Stir and return to the microwave to heat for another 30 seconds.  Stir and repeat until the chocolate is smooth and melted. 9. Add the shortening and allow it to sit in the chocolate for about 30 seconds.  Then stir it around until it melts completely. 10. Pour the chocolate over the top of the cooled candy. 11. Sprinkle with 1/2 cup finely chopped nuts. 12. Allow the chocolate to cool and set up completely. Then break it into pieces.  Store in an air tight container for up to three weeks.

Hot Cocoa

1 1/2 cups powdered sugar

1 cup + 2 Tbsp. cocoa powder (one 4.4 oz container will have enough for one batch plus about 1/2 cup leftover)

12 candy canes

Food process the candy canes until powdery.  Then add cocoa and powdered sugar and process until mixed. 

Linguine with Arugula, Garlic and Parmesan

INGREDIENTS:

• 12 ounces linguine or other dried pasta
• 3 Tablespoons olive oil or butter
• 7 cloves garlic, peeled and thinly sliced
• 2 very large handfuls (about 5 ounces) baby arugula
• 1/2 cup freshly shredded or shaved Parmesan, plus extra for topping
• (optional: 1/3 cup toasted pine nuts)

DIRECTIONS:

Cook pasta al dente in a large stockpot of generously salted water according to package instructions.

While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat.  (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)

Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese.  Toss until combined.

Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).