Baked Party Sandwiches

(from the Sunday Baker)

1 package of King's Hawaiian Rolls

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

METHOD:

1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.

2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Zuppa Toscana in the Slow Cooker

Ingredients:

• 1 lb breakfast sausage – break up into crumbles
• 4 large russet baking potatoes – diced
• 2-3 carrots-  diced
• 2-3 celery sticks - diced
• 1 large onion , chopped
• 2 lg garlic cloves , minced
• 2 c. kale/Spinach
• 4 cans chicken broth (14 oz cans)
• 1 c. heavy whipping cream

Directions:

1. Brown the sausage

2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker with the carrots and celery.

3. Cover. Cook on low 3 hours until potatoes are cooked and soft.

4. Turn the crock pot on high for 3 hours

5. Turn the crock pot off and add the kale then return the lid and let sit for 5 minutes.

6. Add whipping cream and serve.

You CAN garnish with crumbled bacon &/or parmesan cheese.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Maple Pumpkin Cheesecake Bars

Yield: 24 bars Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients:

For the Crust:
42 gingersnap cookies (about 9 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
8 ounces cream cheese, at room temperature
1 cup light brown sugar
1 (15-ounce) can pumpkin puree (about 2 cups)
2 eggs
1 (12-ounce) pan evaporated milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
Pinch ground cloves

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.

For the crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.

For the filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.

5. Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Breakfast Cookies :)

Ingredients

• 3/4 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup bran cereal flakes
• 1/3 cup raisins
• 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions

· Place rack in center of oven and preheat oven to 350 degrees F.

· Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.

· Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.

· Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds.

· Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

· Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies.

· Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

· Bake for 12 minutes, until cookies are fragrant but still soft.

· Let cookies cool slightly, then transfer to a wire rack to cool completely.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

One Hour Cinnamon Rolls :)

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk