Dripping Roast Beef Sandwiches With Melted Provolone
1 can Campbells french onion soup
1 tablespoon worcestershire sauce
¾ lb. Thinly sliced deli roast beef
4 soft hoagie rolls with sesame seeds
4 slices deli provolone cheese, cut in half
¼ cup drained mild or pickled banana pepper rings
Preheat oven to 400. Heat soup and worcestershire sauce in a 2 qt. Saucepan over medium high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with pepper rings.
Caramel Apple Cupcakes
Caramel Apple Cupcakes
1 ¼ cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples, peeled and shredded
1 ½ cups chewy caramel candies
1 tablespoon heavy cream
place oven rack in the upper third of oven and preheat to 350. Line a cupcake pan with baking liners. In a large bowl whisk together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together eggs, brown sugar and granulated sugar until smooth; whisk in oil and vanilla. Stir into the flour mixture just until combined; stir in apples. Spoon batter into prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to rack and cool completely. In a small microwavable bowl combine caramels and cream. Microwave 1 minute at medium power, then stir; repeat in 30 second intervals until melted and smooth. Let cool; spread the caramel frosting generously on cooled cupcakes
1 ¼ cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples, peeled and shredded
1 ½ cups chewy caramel candies
1 tablespoon heavy cream
place oven rack in the upper third of oven and preheat to 350. Line a cupcake pan with baking liners. In a large bowl whisk together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together eggs, brown sugar and granulated sugar until smooth; whisk in oil and vanilla. Stir into the flour mixture just until combined; stir in apples. Spoon batter into prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to rack and cool completely. In a small microwavable bowl combine caramels and cream. Microwave 1 minute at medium power, then stir; repeat in 30 second intervals until melted and smooth. Let cool; spread the caramel frosting generously on cooled cupcakes
Peanut Butter Pretzel Cookies
Peanut Butter Pretzel Cookies
1 ½ cups flour
½ teaspoon baking soda
1 ½ sticks unsalted butter, at room temperature
1 ¼ cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
½ cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped
Line 2 cookie sheets with parchment paper. Position oven racks in upper and lower thirds of the oven; preheat to 350. In a bowl, whisk together flour and baking soda. Using mixer, beat butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts. Place chopped pretzels in a bowl. Using a 1 1/2” diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the tough, about 15 minutes. Let cook slightly before transferring to racks to cool.
1 ½ cups flour
½ teaspoon baking soda
1 ½ sticks unsalted butter, at room temperature
1 ¼ cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
½ cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped
Line 2 cookie sheets with parchment paper. Position oven racks in upper and lower thirds of the oven; preheat to 350. In a bowl, whisk together flour and baking soda. Using mixer, beat butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts. Place chopped pretzels in a bowl. Using a 1 1/2” diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the tough, about 15 minutes. Let cook slightly before transferring to racks to cool.
Layered Pasta Salad
Layered Pasta Salad
3 cups medium shell macaroni, cooked and drained
1 large red onion, sliced
10 oz. Frozen peas, thawed & drained
6 oz. Smoked ham, chopped
½ cup mayonnaise
½ cup ranch dressing
1 cup shredded cheddar cheese
1 cup halved grape tomatoes
Layer macaroni, onions, peas, and ham in a clear serving bowl. Mix mayonnaise and ranch dressing; spread over salad to seal. Top with cheese, then tomatoes. Refrigerate several hours or until chilled. Toss gently before serving.
3 cups medium shell macaroni, cooked and drained
1 large red onion, sliced
10 oz. Frozen peas, thawed & drained
6 oz. Smoked ham, chopped
½ cup mayonnaise
½ cup ranch dressing
1 cup shredded cheddar cheese
1 cup halved grape tomatoes
Layer macaroni, onions, peas, and ham in a clear serving bowl. Mix mayonnaise and ranch dressing; spread over salad to seal. Top with cheese, then tomatoes. Refrigerate several hours or until chilled. Toss gently before serving.
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