Monday, November 24, 2014

Thanksgiving Recipes

It’s that time of year again, and I have Thanksgiving recipes from several years ago that my friends shared with me.  Busy day, but here’s a quick link, I’ll put them in the sidebar later.

Just click on the picture, you will link to the original file and from there, just click on individual recipes.  They’re good ones!!!!

NewImage

 

And while I’m at it, I might as well give you the link to the Christmas ones, too.

NewImage

Sunday, November 16, 2014

20 Creative Pie Crimping Techniques

 

 

Just in time for Thanksgiving.  Thanks, Libby!!!!

Hammie Sammies, the Creamy Version

NewImage

After I posted my recipe for Hammie Sammies, my cousin, Phyllis emailed me with her version.  This one has mayo and Phyl is a great cook, so I’m sure it’s yummy!

I pound baked ham
1 dozen dinner rolls ( the Hawaiian rolls are too sweet for our taste).

I mix about 1/2 cup of mayonnaise and 1/2 cup salad dressing together .. Add garlic powder and onion powder to taste

Spray bottom of pan with Pam

Cut rolls in half .. Spread a light coating of mayo mixture on rolls

I take ham and cheese and alternate on bun

I use mozzarella or provolone cheese

After I get all 12 rolls assemblied I brush a brown sugar mixture on top of them

1 stick of butter
1/2 cup of brown sugar
Garlic powder to taste
Onion powder to taste
Dab of Worchester sauce

I melt all in saucepan

Put in refrigerator about an hour or overnight

Bake at 350 degrees till cheese is melted - about 20 minutes

I have used roast beef and pepper jack cheese

I like them on croissants

Friday, November 14, 2014

Hammie Sammies

 

Mini Baked Ham Sandwiches | Lunch | King s Hawaiian Recipes


Hammie Sammies are a huge hit, my friend Nisha made them for a tailgating party and declared them a “must try.”  My neighbor, Julie had them at a shower and said they were fantastic.  This is on our family’s list to make this holiday season, since you make them the night before, it’s an easy fix ahead meal to pop into the oven during this busy time.

Here’s a variation of the original recipe from King’s Hawaiian Rolls

Mini Baked Ham Sandwiches

Prep time: 10 min

Cook time: 20 min

Serving Info: 12 people

Ingredients

1 pound deli ham shaved

1 pound swiss cheese thinly sliced

1 1/2 sticks butter

1 1/2 tablespoons Grey Poupon Dijon Mustard

1 1/2 teaspoons Worcestershire Sauce

1 small onion, diced

2 12-pack  KING’S HAWAIIAN Savory Butter Dinner Rolls (you won’t need all of these, but you do need two packages to fill a 9x13 pan

Optional:  1 Tablespoon of poppy seeds

Preparation

1. Melt butter, saute onions until soft and whisk in dijon mustard, worcestershire sauce and poppy seeds if desired

2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact).

3. In a 9x13 inch pan sprayed with Pam, place bottom half of rolls and cover with ham and cheese.  You will need to use a few rolls from the 2nd pack to fill the pan.

4. Cover ham and cheese stacks with top half of rolls.

5. Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.

6. Refrigerate over night.

7. Bake covered at 350 degrees for 10 minutes, uncover and bake an additional 5-10 minutes and, once finished, separate for serving.

Some recipes call for part of the sauce to be drizzled over the ham and cheese, then put on the top roll and drizzle on the rest.  Nisha just drizzled hers over the top and it worked great.

Taste this before drizzling to see if you want additional mustard or Worcestershire Sauce, some people prefer it a bit more tangy...

IMG 0360

 

Monday, November 10, 2014

Perfect Chicken and Dumplings

NewImage

 

Yes, these are wonderful.  Stephanie, from So Simply Stephanie,  has a post about how to make them, the lady knows her stuff.

Check out the how to’s here...

Turtle Pretzels

Pretzeldelights1

Super Easy!!!

Ingredients:

1 10 oz. bag Mini Pretzels

1 8 oz. package Unwrapped Rolos

1 small package pecan halves

Instructions:

Preheat the oven to 350.Put parchment paper on a baking sheet.Lay pretzels down on the parchment paper.

Place a Rolo on each pretzel.Bake for 3-5 minutes watching for them to soften but not melt.

Take out of the oven and add 1 pecan half per pretzel.Let cool completely.

 

 

 

Wednesday, November 5, 2014

German Chocolate Pie, oh my....

NewImage

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold lard
  • 3 to 4 tablespoons ice water
  • FILLING:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped pecans
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 1 cup flaked coconut
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup chopped pecans

Directions

  • In a small bowl, mix flour and salt; cut in lard until crumbly.
  • Gradually add ice water, tossing with a fork until dough holds
 together when pressed. Shape into a disk; wrap in plastic wrap.
  • Refrigerate 30 minutes or overnight. 
  • Preheat oven to 400°. On a lightly floured surface, roll dough to
  • a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry
  • to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry
  • with a double thickness of foil. Fill with pie weights, dried beans
  • or uncooked rice.
  • Bake 11-13 minutes or until bottom is lightly browned. Remove foil
  • and weights; bake 6-8 minutes longer or until light brown. Cool on a
  • wire rack. Reduce oven setting to 350°.
  • In a microwave, melt chocolates in a large bowl; stir until smooth.
  • Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans.
  • Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a
  • wire rack.
  • Meanwhile, in a small heavy saucepan, combine brown sugar, cream and
  • butter. Bring to a boil over medium heat, stirring to dissolve
  • sugar. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks;
  • return all to pan, whisking constantly. Cook 2-3 minutes or until
  • mixture thickens and a thermometer reads 160°, stirring
  • constantly. Remove from heat. Stir in coconut and vanilla; cool 10
  • minutes.
  • Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until
  • cold. Yield: 8 servings.
 
SHORT VERSION... pie shell cooked till golden brown, chocolate pie filling in shell , then can of german chocolate icing on top of this... nuts ,shaved chocolate, and cool whip to garnishNutritional Facts: 
1 piece equals 801 calories, 54 g fat (24 g saturated fat), 215 mg cholesterol, 227 mg sodium, 75 g carbohydrate, 5 g fiber, 12 g protein.
Recipe Source: Taste of Home