This yummy and delish recipe is courtesy of the Retro Dinner Diva. I saw the picture, read the recipe and had to print it off. Oh, myyyyyyyyy! I’m so glad that I did! Even though I prepared this for supper, these would be great for lunch, too. I only changed one thing: the cheese and the amount used. Oh, wait, that’s two things 😛
1 pound hamburger
1 cup cheddar-jack
1 package of Lipton Recipe Secrets Onion Soup Mix
1 tbsp. mayonnaise
1/4 tsp. garlic powder
canola oil spraymini hamburger buns (we like mini potato rolls for our sliders)Preheat oven to 350 degrees F. In medium sized bowl, combine cheese, soup mix, mayonnaise and garlic powder.Then, gently blend in the hamburger; you want to get all of the flavors mixed into the meat but don’t overwork the meat. Hamburger gets tough if you overwork it and nobody wants a tough slider.Spray your 9×13 cookie sheet with canola oil spray and then spread the meat mixture on the cookie sheet; flatten it to maybe 1/4 inch thickness. Bake in hot oven for about 20-25 minutes. Remove when timer goes off – ding! and let the meat rest for about 4-5 minutes before slicing up with pizza cutter.My hamburger didn’t stick together but that’s okay, since we made double-sliders. We aren’t picky about the way we eat our sliders.Slice potato rolls in half, grab all the condiments you love: mayonnaise, ketchup, mustard, whatever and go for it! We had fresh tomatoes from our garden. YUM!I ate two plus some baby carrots. I wanted a third but my tummy said, “No thanks, not today!”These will be definitely re-created in my kitchen…….soon!
We love brats. Daniel asked me to purchase these because he wanted to prepare them. Odd thing is, when it was time to prepare supper tonight, he was nowhere in sight. That happened last night, too. Oh, well. Teens. What can you do?
One pound of Johnsonville Beer -n- Bratwurst
Condiments: mustard (must be Plochman’s mustard or I hear complaints) and ketchup
Sides: pork and beans; chips; Cheetos
I didn’t photograph the initial cooking because it was rather boring. All you do is put the brats into a deep pot, cover with plenty of water and set on stove, on LOW for a couple of hours. Keep an eye on it and don’t let the water get low. I was able to take a nap for two hours because I put them in lots of water and set the stove timer on two hours.
Once the timer went off, I woke up (slowly) and went into the kitchen.
In your oven, move the rack one rack higher than the middle; do NOT use the TOP rack unless you are going to stand there and watch that the brats don’t burn. Turn the broiler on HIGH and grab your broiling pan, spray it with canola oil and pick up the brats with a pair of tongs and place on the broiling rack.
Carefully set the rack in the oven and close the oven door; set the timer for 5 minutes.
After 5 minutes, flip the brats and set the timer for 5 more minutes after you close the oven door. Ahhh! Pretty soon, someone will walk into the kitchen asking when supper is. Remove the browned brats and let them sit for a bit.
Mine didn’t sit for 5 minutes because my people were demanding to eat them.
Speaking of eating them, my family has two methods of eating brats that I have to mention! My husband decided to make a tunnel in his brat bun and then set the brat inside the tunnel. See the tunnel? Very creative! He does not like messy food and by making a tunnel, his was nice and neat.
We love sub sandwiches – this recipe is courtesy of Mr. Food. All three of us enjoyed these!
Sandwich buns (6-8 inches), split in half lengthwise
Preheat oven to 375 degrees F.
Brush cut sides of each roll with Italian dressing. Use as much or as little as you know your family will like.Top with one slice of salami.Then, with a slice of turkey, folded in half.Then, ham, also folded in half so it fits on the bun.Finally, top with a slice of cheese.Pop the tops of the rolls back onto the sandwiches, wrap in foil and place in preheated oven. Bake for 12-15 minutes. Serve with additional condiments (mustard, mayo, tomatoes, lettuce, onion). My guys needed more meat, so the meat and cheese came to the table. We also enjoyed chips and pretzels and iced tea.I added a bit of mayo, some lettuce and a slice of tomato to my sandwich. Yummy!Of course, this recipe can be adjusted to your family’s tastes: use different meats and cheeses and condiments. I didn’t think of baked beans or tater tots when planning the meal. Daniel loves tater tots. Maybe next time?
Oh, these were excellent! I discovered the recipe at Annie’s Eats. We had them for supper but I think they’d be great for lunch, too. Annie’s original recipe called for 24 sliders; I only prepared nine because there are just three of us.
Nine slider rolls, the Sweet Hawaiian Rolls
Nine slices of honey ham
Nine slices of baby Swiss cheese
1/2 tbsp. yellow mustard
4 tbsp. butter, melted
1 dash of onion powder
1/4 tsp. Worcestershire saucePreheat oven to 350 degrees F. Split the buns in half; spread mayo on each half. Top each half with some honey ham; I had a cute biscuit cutter that I used to cut out slices of ham. Cute, huh?When I ran out of ham circles, I just tore up the scraps and put them on top of the circles.Not as cute, but oh well! Now, top each sandwich with Swiss cheese slices and put the tops of the buns on.Prepare the sauce by placing all of the ingredients in a small bowl.Mix well.Now, grab a tablespoon and pour one tablespoon over each slider. Mmm, the mustard smelled heavenly!Cover loosely with foil and pop into heated oven for ten minutes; at the end of ten minutes, remove foil and leave in for another three minutes or so.The tops of the buns were sliding off the sliders. Serve with goodies, such as pretzels, chips, fruit and cole slaw.They were very good and my guys really enjoyed them. The teenager said to make them again tomorrow, that’s how much he liked them!
This recipe is courtesy of SaVUry and Sweet. It was delicious and so cheesy!
2 tbsp. butter
3 tbsp. flour
2 cups hot milk
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. nutmeg
12 ounces Gruyere, grated (divided)
1/2 cup Parmesan, grated
5 croissants (the original recipe called for 8)
Preheat oven to 400 degrees F.
Slice the croissants in half and toast for four minutes; flip them and toast for another two minutes. Set aside.
I have to tell you about this cheese: Gruyere. I have never purchased it before, I have never tasted it before.
Oh, wow. It was expensive…imported from Switzerland. The taste? Incredible. Indescribable. It was so easy to grate, it just slid through the grater like butter almost.
The small container was reserved for the sauce and the plateful was for the sandwiches themselves. But I’m getting ahead of myself….back to the recipe:
Melt butter over low heat in small saucepan.
Warm milk. I poured mine into a microwave safe measuring cup and warmed it for about a minute and a half, then sat it on a burner. Since the oven was on, it kept the milk warm.
Pour the hot milk into this mixture and stir constantly, raising the heat enough so it slowly bubbles and thickens. You might want to use a whisk; I used a spatula at first and grabbed my whisk for a few strokes, just to be certain that there were no lumps.
Remove pan from heat and add Parmesan cheese, 1/2 cup of the Gruyere, the salt, pepper and nutmeg. I mixed my spices in with the cheese before adding them to the pot.
Mix up the milk and cheeses with spatula or whisk.
Again, I used my spatula for a bit, then grabbed my whisk to make sure I had no lumps. Now, you can prepare the croissants. Spread a bit of Dijon mustard on each slice.
I purchased thinly sliced ham, so I used two slices per sandwich. Sprinkle with a handful of gruyere.
Oh my! Pop the top on each of the sandwiches and now the fun REALLY begins!
Get the warm cheese sauce and a nice big spoon and pour dollops of cheese sauce on top of each sandwich. Be very generous. Use all of the cheese sauce so that these babies get a cheese bath!
Pop into the hot oven for five minutes. The original recipe said to use a broiler after the first five minutes but my broiler is only a single-burning broiler, so they wouldn’t have all gotten browned. I let them bake for another couple of minutes until the cheese was all bubbly.
Whaddya think? I ended up serving them with a nice green salad and Italian dressing. And all the extra cheese? I spooned it into a small bowl and brought it to the table and of course, drenched my sandwich in it.
On the way home from St. Louis the other day, we saw a billboard on the highway announcing an Amish Bakery and Deli in Cuba, Missouri. I told my mom that we needed to take a detour and check it out and I’m glad that we did.
The Cuba Bakery and Deli is located on Route 66 in a really cool building. We arrived just after 11:00 a.m., and part of me wanted to hang out until lunch time. One of the women was slicing up lunch meats and cheeses and everything looked amazing. Half of the store is the deli and bakery; I ended up having a blueberry muffin and it was incredible! Along with the deli and bakery, there are tons of Amish made goods: pasta, chow chow, pickles, soup mixes, candies, seasonings…too many things to remember!
I purchased some black licorice for hubby and some candy for my son; I also grabbed a soup mix for Chunky Potato Soup. That’s what I fixed today for lunch. Daniel had a friend spend the night, so for lunch I made the soup along with some grilled cheese sandwiches.
The soup was easy-peasy to make: take 3/4 cup of dry soup mix and add it to 2 1/2 cups of water or milk. Oh, wait! Since I had two teenagers to feed, plus myself, I doubled the recipe.
Whisk it together on medium-high heat. Bring to a boil and let it boil for a couple of minutes; lower heat and cover for ten minutes. Ready to serve! I sliced up some bacon (left from breakfast), green onions, and offered cheddar cheese and sour cream for more toppings.
Yum! It was good!
I needed to make enough grilled cheese for two hungry teenage boys, so I remembered a trick I found on Pinterest, followed the link to the page with the directions and here’s how it went down:
Preheat oven to 350 degrees F.
I grabbed eight slices of bread, four thick slices of cheddar and butter. Buttered one side of each slice of bread and put it butter-side down on the cookie sheet; topped it with a slice of cheddar; buttered one side of another slice of bread and put it butter-side up on the sandwich. Repeat to make four sandwiches.
Top with a second cookie sheet.
Pop into oven for about 10 minutes; remove from oven and flip sandwiches. Set cookie sheet back on top of sandwiches and bake for another 10 minutes.
Slice and serve!
Crispy, crunchy and they were all ready at once, which made the two guys happy.
These French Dip Sandwiches are definitely getting FIVE gold stars. They were excellent. Here’s my roast, which I took out from the crock pot after seven hours. It was set for eight hours of cooking time but my husband started walking around at 6:00 asking for food. Not to worry, the roast was tender and juicy.
I took it out and let it rest for 10 minutes while I buttered and toasted the buns.
Rather than use real butter, I cheated and sprayed them with PAM butter flavored spray and put them in the skillet on high. Both sides were toasty and browned.
By the time they were all brown and ready for the meat, I sliced up the meat. Then I used my baster to snag all the juices out of the crock pot and the juices and onions went into my handy-dandy grease separator and as soon as the grease rose to the top, I was able to squeeze the Au Jus into little bowls for dipping.
Then it was time to eat!
I offered peperocini, pickles and chips alongside the French Dips and Au Jus.
My house smells so good right now! As mentioned previously in my pancake post, we didn’t make it to Mass. Before making my pancakes, I started supper by throwing things into my crock pot. This recipe comes from Nicole at Baking Bites and if these things taste anything like they smell, they will be fantastic!
There are just a couple of things I did differently.
1 two-pound chuck roast
16 ounce beef broth
1 10.5 oz. can condensed French Onion soup
splash of red wine vinegar
1 tsp. garlic powder
salt and pepper for the roast
Gather ingredients together; bring the roast out of the fridge and let it sit while you get everything else ready.
I used a smaller roast than Nicole’s recipe called for. There are just three of us and sometimes we don’t eat the leftovers and I hate to waste food, especially meat. Also, her recipe called for red wine and we don’t drink, so there wasn’t any in the house. Instead, I splashed a bit of red wine vinegar in the crock pot.
So, along with the red wine vinegar, pour in the soup, and sprinkle in the garlic powder.
I don’t use regular broth; I prefer to make the home-style stock from Knorr. One of these little stock packets is typically melted down in three cups of hot water. Nicole’s recipe called for 1 1/2 cups of broth, so I used that much water with my stock packet. Oooooh, talk about rich!
I boiled the water in the microwave, then poured the boiling water into a larger measuring cup, then plopped in the stock packet:
Then I took my little bitty whisk and whisked it all up.
Ah, ready to go into the crock pot with all of the other goodies. Time to salt and pepper the roast. I only salted and peppered one side; the other side would be down in the juices and sopping up a huge amount of those flavorings so I wasn’t worried about it.
Pat in the salt and pepper, then gently put the roast into the crock pot on top of all the liquids.
It’s hard to see inside the black crock pot, but my roast is in there! Set the crock pot on LOW for 6-8 hours. I set mine for 8 hours.
I ended up taking my teenager to Urgent Care. He’s got an upper respiratory infection, poor kid. While we were out and about I decided to buy some cooking wine.
It smelled really good. I poured some on top of the roast – not a lot – but just a splash or two. Look, you can see on my crock pot that dinner will be in just over two and a half hours.
I will post later and let you all know how delicious supper was. If it’s half as good as it smells, I’m in trouble LOL
What’s for lunch? Nobody asked me that the other day, I asked myself that question. Hungry, hungry, hungry! What to eat…OH! How about egg salad? Lots of wonderful protein! Yum!
Well, if there’s one thing I have NOT figured out to do well yet, it’s PEEL a BOILED egg. I can boil them. But peel them and leave them resembling an egg afterwards? Nope. Can’t do it. Not me. Never in a million years. Lucky for me, Walmart sells them already boiled and peeled!
6 boiled and peeled eggs
Grab your handy dandy egg slicer – if you have one – or, your potato ricer, which is what I did. I set mine to the smallest dice setting and squished my eggs like there was no tomorrow!
For the rest of the recipe, I don’t measure….just add a dash of this, a dash of that and a couple of plops of mayo.
If it looks dry, add more mayo. I was happy with three plops of mayo. Mix gently and taste and adjust seasonings.
Now, you can eat this on a lettuce leaf and be all nice and healthy or you can be a happy camper like me and eat your egg salad on a croissant.
I grabbed a book, my iced tea, a napkin and I was set for lunch.
Yum! Tonight for supper, we had submarine sandwiches and fruit salad. These are pretty easy to make because everyone makes their own. All the cook needs to do is make sure that everyone has their favorite meats, cheeses and toppings.
Here’s what I offered tonight:
1 pound of honey ham
1 pound of summer sausage (my teen son’s request)
1/2 pound baby Swiss cheese
1/2 pound yellow American cheese
salt, pepper, Italian seasoning
sliced submarine buns