From Chelsea's Messy Apron
1 package Hawaiian Sweet Rolls
4 tablespoons butter, softened (but not melted!)
1/2 tablespoon + 1/2 teaspoon Italian seasoning separated
1 teaspoon dried parsley
2-3 lb. thin sliced deli ham separated
1 lb. salami
1 lb. pepperoni
1/2 of 1 full 16- ounce container (so use 8 ounces) sliced roasted red peppers
8 slices Provolone cheese
Preheat the oven to 350 degrees F. Grease a 9 x 13 pan and set aside.
Slice the Sweet Rolls in half to separate the top of the rolls from the bottom. Place the bottom half in the prepared pan.
In a small bowl, combine the butter with 1/2 tablespoon Italian seasoning and dried parsley. Evenly spread a thin layer of this mixture on the bottom half of the rolls (you will have butter leftover - save this).
Fold 1 piece of ham into a square the size of one of the rolls and place on top of the roll. Repeat until each roll has a piece of ham. Then, evenly top the ham with the salami, pepperoni, roasted red peppers, more ham and Provolone cheese. Place the top of the rolls over everything.
Melt the remaining 2 butter & seasoning mixture and brush evenly over the rolls. Cover the sandwiches with foil and bake for 10 minutes.
Remove the foil and bake for an additional 10 minutes.
Showing posts with label game day. Show all posts
Showing posts with label game day. Show all posts
Monday, July 10, 2017
Philly Cheese Sloppy Joes
From Dinner then Dessert
1.3 lb. ground beef
1 small yellow onion, diced
1 small bell pepper, diced
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cornstarch
1 cup beef broth
8 oz. Provolone Cheese Slices, chopped
hamburger buns
Add the ground beef to a large skillet and brown well. Add the onions and bell peppers while the beef is browning to cook them.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, pepper, beef broth/cornstarch mixture into the pan.
Cook for about 3-5 minutes, until the sauce is reduced by about half.
Turn off the heat, add in the provolone cheese.
Served on hamburger buns.
1.3 lb. ground beef
1 small yellow onion, diced
1 small bell pepper, diced
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cornstarch
1 cup beef broth
8 oz. Provolone Cheese Slices, chopped
hamburger buns
Add the ground beef to a large skillet and brown well. Add the onions and bell peppers while the beef is browning to cook them.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, pepper, beef broth/cornstarch mixture into the pan.
Cook for about 3-5 minutes, until the sauce is reduced by about half.
Turn off the heat, add in the provolone cheese.
Served on hamburger buns.
Tuesday, September 6, 2016
Bacon Cheeseburger Quesadilla
From NumstheWord
1/2 pound ground beef
4 strips of bacon, cooked & crumbled (or a handful of bacon crumbles)
1/2 cup onion, diced
2 garlic cloves, minced
1 {10 ounce} can of Ro*tel tomatoes & chilies {any heat}
8" or 10" tortillas
Butter
4 cups of shredded cheddar cheese
In a large skillet, add ground beef, cooked bacon, onion, garlic and Ro*tel. Cook on medium heat until meat is cooked through, onions are translucent and most of the moisture is cooked off. {We don't want soggy quesadillas!}
While meat is cooking, butter one side of each tortilla.
Place tortilla in a large skillet or griddle butter side down. Layer with cheese then ground beef mixture then more cheese. Don't be shy with the cheese! Place second buttered tortilla on top of cheese butter side UP.
Cook quesadillas for approximately 4 minutes on each side over medium heat. You don't want to cook too fast or the cheese wont melt. And you don't want to cook too slow or the cheese will never melt! Medium heat should do it.
Once tortilla turns a golden color on the bottom, flip it and cook additional 3 - 4 minutes on other side. If you aren't sure how to flip it because it's so big, place a plate face down onto your quesadilla. Then using a spatula scoop up the quesadilla onto the plate then flip plate over so it's in the correct position and slide quesadilla off. This will ensure no spillage of yummy insides! Serve with burger toppings such as ketchup, mustard, mayo, lettuce, pickles, etc!
1/2 pound ground beef
4 strips of bacon, cooked & crumbled (or a handful of bacon crumbles)
1/2 cup onion, diced
2 garlic cloves, minced
1 {10 ounce} can of Ro*tel tomatoes & chilies {any heat}
8" or 10" tortillas
Butter
4 cups of shredded cheddar cheese
In a large skillet, add ground beef, cooked bacon, onion, garlic and Ro*tel. Cook on medium heat until meat is cooked through, onions are translucent and most of the moisture is cooked off. {We don't want soggy quesadillas!}
While meat is cooking, butter one side of each tortilla.
Place tortilla in a large skillet or griddle butter side down. Layer with cheese then ground beef mixture then more cheese. Don't be shy with the cheese! Place second buttered tortilla on top of cheese butter side UP.
Cook quesadillas for approximately 4 minutes on each side over medium heat. You don't want to cook too fast or the cheese wont melt. And you don't want to cook too slow or the cheese will never melt! Medium heat should do it.
Once tortilla turns a golden color on the bottom, flip it and cook additional 3 - 4 minutes on other side. If you aren't sure how to flip it because it's so big, place a plate face down onto your quesadilla. Then using a spatula scoop up the quesadilla onto the plate then flip plate over so it's in the correct position and slide quesadilla off. This will ensure no spillage of yummy insides! Serve with burger toppings such as ketchup, mustard, mayo, lettuce, pickles, etc!
This was easy and so yummy. It would definitely be an easy crowd-pleaser if you had a game-day gathering!
Sunday, November 15, 2015
Pulled Pork BBQ
Super easy recipe, adapted from Allrecipes.com
2 lb. pork tenderloin
12 fl. oz. root beer
celery
onions
BBQ sauce
buns
Seriously, easy. Put the tenderloin in your crockpot and pour the root beer over the meat. Top with celery stalks and large sliced onions (you will discard these later before shredding). Cook on low for 6-8 hours. Take meat from crockpot and shred (I use my kitchen aid and it falls right apart). Top with your favorite BBQ sauce. Delish.
2 lb. pork tenderloin
12 fl. oz. root beer
celery
onions
BBQ sauce
buns
Seriously, easy. Put the tenderloin in your crockpot and pour the root beer over the meat. Top with celery stalks and large sliced onions (you will discard these later before shredding). Cook on low for 6-8 hours. Take meat from crockpot and shred (I use my kitchen aid and it falls right apart). Top with your favorite BBQ sauce. Delish.
Breakfast Casserole
My mom has been making this recipe for as long as I can remember... It is so good and hearty. Perfect for tailgaiting or for an office potluck!
Layer in a greased 13x9 pan:
2 cups rice krispies
1 lb. Bob Evans hot breakfast sausage (browned)
4 oz. can green chiles (add while cooking sausage)
1/2 chopped onion (add while cooking sausage)
1 cup cooked rice
1 3/4 cup sharp cheddar cheese, grated
In a medium bowl:
6 eggs beaten
1 can cream of mushroom soup
1/4 cup milk
Pour over layers. Punch holes in the mixture and sprinkle 1/2 cup rice krispies over the casserole. Refrigerate overnight. Bake 350 ~30 minutes until slightly browned.
Layer in a greased 13x9 pan:
2 cups rice krispies
1 lb. Bob Evans hot breakfast sausage (browned)
4 oz. can green chiles (add while cooking sausage)
1/2 chopped onion (add while cooking sausage)
1 cup cooked rice
1 3/4 cup sharp cheddar cheese, grated
In a medium bowl:
6 eggs beaten
1 can cream of mushroom soup
1/4 cup milk
Pour over layers. Punch holes in the mixture and sprinkle 1/2 cup rice krispies over the casserole. Refrigerate overnight. Bake 350 ~30 minutes until slightly browned.
Buffalo Chicken Lettuce Wraps
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)
6 large lettuce leaves
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.
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