Ham and Swiss Poppy Seed Sliders

I wanted to try this recipe because it looked like such a quick and easy dinner. Plus, I am a sucker for a sandwich. Not only was the dinner prep simple, these were delicious. I had to take a quick picture with my phone because we had to put them on the blog before they got gobbled up. I can't wait to make this for our next party as an appetizer. They are soooo good. Even my kids liked them. When the whole family is eating, that is success!!!!

Ham and Swiss Poppy Seed Sliders

The Slider
Ingredients:

24 good white rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 mayo

1/3 cup miracle whip

 

 

Poppy Seed Sauce

Ingredients:

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. Worcestershire sauce

 

 

Directions:

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

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

Recipe Source: The Sister's Cafe

Apple Streusel Bread

This bread is absolutely fantastic.  It has just the right amount of apple and the perfect combination of flavors.  We love it.  I love to make bread into mini loaves so I can give some away so I don't eat it all because trust me, I can and will do it.  Be sure if you make smaller loaves to decrease the baking time. 

Apple Bread:

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 granny smith apple, peeled and diced

Streusel Topping:
2 tablespoons flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter

2 tablespoons brown sugar

Directions:
1. Preheat oven to 350.
2. To prepare topping, combine flour, granulated sugar and cinnamon in a small bowl. Cut in butter until crumbly. Set aside.
3. To prepare bread, combine flour, baking soda, and salt in a medium bowl.
4. Cream butter and sugar in a mixing bowl. Beat in eggs, lemon juice and vanilla.
5. Add the flour mixture to the butter mixture and stir just until moistened. Add apples and stir gently to combine.
6. Spoon half of the batter into a buttered 9-by-5 inch loaf pan. Sprinkle with half of the topping. Spoon remaining batter into the pan and sprinkle with remaining topping. Finish by sprinkling evenly with brown sugar.
7. Bake for 55-60 minutes, or until a wooden pick inserted in the center comes out clean. Remove the bread from the pan and set on a rack to cool. Makes 10 servings.

Recipe Source:  The Costco Cookbook

P.F. Chang's Mongolian Beef Copycat Recipe

So I can't say that I have actually eaten this beef at P.F. Chang's, but regardless, this recipe was really good.  Plus, it's so quick and easy to make.  My whole family enjoyed it.  The sauce didn't thicken up for me as much as I would have liked, but the end result was still delicious.  We will definitely be making this again.   

P.F. Chang's Mongolian Beef Copycat Recipe

Ingredients:

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped

Directions:

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Recipe Source:  Six Sisters' Stuff

Baked Chocolate Cake Donuts (Gluten Free and Dairy Free)

So my sweet sissy and niece are visiting me for the week from Las Vegas.  My sister found out a couple of years ago that she can't eat gluten or dairy along with a few other food items.  So I created this donut recipe exclusively for her.  I have to say, these were really good.  We all really liked them and my sis was overjoyed to have something made especially for her. 

Chocolate Cake Donuts (Gluten Free and Dairy Free)
Makes 6 donuts

Ingredients:
1 cup oats, ground into a fine powder (You can use a food processor or blender.)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy milk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk oat powder, cocoa, baking soda and salt. In small bowl, whisk soy milk, sugar, egg, oil and vanilla until smooth. Add soy milk mixture to oat mixture; whisk until blended and smooth.

3.  Batter is more liquidy than firm.  Spoon batter into donut pan, filling until 2/3 full.  Bake at 325 for 13 minutes.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For chocolate-frosted donuts: Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons vanilla soy milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Recipe Source:  Kimmy's Creation

Shauna's Banana Bread

I am not the biggest fan of banana bread because I am not the biggest fan of bananas, but this bread, oh my, is one of the best banana breads I've ever tasted. My dear friend, Shauna, would invite us over all the time for banana bread when we lived in Portland. Then she would send us home with a loaf. What a dear, dear woman. This is a family favorite!

Shauna's Delicious Banana Bread

Ingredients:
1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
3 or 4 smashed bananas
1 tsp. lemon juice
1/2 c. milk
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp salt

Directions:
Preheat oven to 350 degrees. Cream together sugar and butter. Then mix in eggs, bananas, lemon juice, milk, and vanilla. Add the remaining dry ingredients, beat until smooth. Pour into greased pans. This makes two large loaves of banana bread. Bake large loaves for 1 hour or until toothpick inserted in center comes out clean. Don't overbake! Bake for less time if you make smaller loaves of bread.

Recipe Source: Shauna Nemelka

Overnight Crock Pot Oatmeal

There is nothing better than waking up to an already cooked breakfast.  This was so easy to prep the night before, and I even got to sleep in.  I just told the hubs breakfast was in the crock pot and he took care of the rest.  My 4 year old little lady chowed down on this.  She ate 3 bowls for breakfast.  (They were kid size bowls mind you.)  Then she had another bowl for lunch.  It was a really delicious and filling breakfast. 

The idea behind this oatmeal is that you create a double boiler with your crock pot.  The oatmeal ends up so creamy.  Seriously, it is a great way to cook up some oatmeal. 

Overnight Crock Pot Oatmeal

Ingredients:
1 - cup steel cut oats
4 - cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 - cup half and half or milk
1 - cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc)
1/4 - cup brown sugar
1 - tablespoon butter
1/2 - teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

Directions:

First off, find a glass bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple add it as well. Fill the crock with water to about halfway.

Set the inner bowl in the crock pot and see how high the water rises. Add more water in the crock pot if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.  Serves 4-6.

Recipe Source:  Mommy's Kitchen

Easy Pistachio Layer Dessert

This dessert is easy and really scrumptious. We make this for St. Patrick's Day every year, but it is delicious at any time. You can also swap out the Pistachio Pudding for another favorite flavor, like maybe chocolate. You can make it in a flash!

Easy Pistachio Layer Dessert

Ingredients and Directions:

1st layer

Mix:

1 cup flour

1/2 cup margarine or butter

2 Tablespoons sugar

1/2 cup pecans chopped

When these ingredients have been mixed, press into a 9x13 inch pan. Bake at 350 for 15 minutes or until brown. Cool crust.

2nd layer

Mix until smooth:

8 ounces softened cream cheese

1 cup powdered sugar

1 cup whipped topping (from a 12 to 16 oz. container of whipped topping)

Spread onto cooled crust.

3rd layer

Prepare according to package directions:

1 large package pistachio pudding

Pour over 2nd layer and let it set.

4th layer

Put remainder of 12-16 ounce container of whipping topping on top of pudding and sprinkle with 1/2 cup chopped pecans or other type of nut.

Recipe Source: Momma Barney

Linked to:  Sweets for a Saturday