Recipes

[AngelWings64]

My nephew serves these little sandwiches as "snacks" at some of our family gatherings.  I'm somewhat addicted to them!

Ham-N-Cheese Hawaiian Roll Party Sandwiches

BROWN-SUGAR DIJON SAUCE:

½ cup salted butter

2 Tablespoons brown sugar

2 Tablespoons Dijon mustard

3 Tablespoons Worcestershire sauce

ROLLS:

1 package (12 rolls) King’s Hawaiian® Sweet Rolls

12 slices thinly-sliced Monterey Jack cheese

12 slices thinly-sliced ham

12 slices thinly-sliced Swiss cheese

SAUCE: In a small saucepan, over MEDIUM heat, melt butter.  Whisk in brown sugar, Dijon mustard & Worcestershire sauce until well-blended.  Bring just to a boil; remove from heat.  Grease a baking pan (large enough to hold the 12 Rolls in a single layer); spoon enough of the Sauce into the pan just to coat the bottom.

ASSEMBLY: Line the baking pan with the bottom portion of the Rolls.  Arrange the Monterey Jack cheese slices over the bottoms; top with the ham slices; then top with the Swiss cheese slices.  Cover with the upper portion of the Rolls.  Spoon the remaining Sauce evenly over the Rolls, making sure to coat/soak each Roll.  Cover pan tightly with aluminum foil; refrigerate for several hours or overnight.

Preheat oven to 350°F.  Bake, covered, for 25 minutes.  Remove foil & bake for another 5 - 10 minutes or until golden brown.

Hope you enjoy them as much as I do!

NEXT INGREDIENT:  Ground beef or turkey

[RespectLife]

Turkey Casserole   serves 4-6

from eatlive run

Looks more like Mexican lasagna to me but was yummy

a little over 1 lb lean ground turkey

1 16-oz can refried beans

2 4-oz cans diced green chilies

1 cup fire roasted diced tomatoes, drained of extra “juice”

1 tbsp chili powder

2 tsp ground cumin

1 1/4 tsp salt

1/4 tsp cayenne pepper

2 flour tortillas, cut into 1″ strips

1/2 cup salsa, plus more for serving

1 1/2 cups reduced fat Mexican blend cheese {or cheddar cheese}

sour cream for serving

Spray an 8″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.

Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a rubber spatula. When turkey has browned {but hasn’t quite cooked all the way through yet}, add the chili powder, cumin, salt and cayenne pepper. Mix well.

Add one can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes. Stir well and continue to cook until turkey is completely done. Then, remove from heat.

Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of refried beans, more green chilies, a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over top along with remaining cheese.

Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with sour cream, hot sauce and sliced avocado!

RATS!  I can't seem to get below the picture to say

NEXT INGREDIENT:  MANGOS or any fruit

[walker]

@RespectLife .... I saw this recipe in a Taste of Home magazine but have not tried it yet.  Submitted from Hawaii...must be good...said fresh or frozen fruit can be used.

MANGO Bread

4 cups all-purpose flour

2 1/2 cups sugar

4 teaspoons ground cinnamon

3 teaspoons baking soda

1 teaspoon salt

6 large eggs

1 1/2 cups canola oil

2 teaspoons vanilla extract

4 cups chopped peeled MANGO

1 cup chopped walnuts, optional

1 cup raisins, optional

Preheat oven to 325.  In large bowl, whisk the flour, sugar, cinnamon, baking soda and salt.  In another bowl, whisk eggs, oil and vanilla until blended.  Add to flour mixture; stir until moistened.  Fold in the MANGO and, if desired, walnuts and raisins.

Transfer to a greased 13x9" baking dish lined with parchment.  Bake until toothpick comes out clean, 1 1/4 to 1 1/2 hours.  Cool completely in dish on a wire rack.

NEXT INGREDIENT ..... PINEAPPLE

[RespectLife]

Thanks @walker 

Seems easy and a different bread than your typical pumpkin or banana!

I love that all the other ingredients are pantry staples!!

NEXT INGREDIENT ..... PINEAPPLE

[AngelWings64]

These types of "concoctions" were very common at potlucks when I was growing up, long before Paula Deen made them "famous".  We usually called them Chess Cakes or Chess Pies.

Pineapple-Coconut Gooey Butter Cake

BASE LAYER:

1 box (15.25 ounces) yellow cake mix (OR pineapple cake mix, if you can find it)

½ cup butter, melted

1 egg

FILLING:                                              

8 ounces cream cheese, softened

2 eggs

1 teaspoon vanilla extract

1 box (16 ounces) confectioner’s sugar

½ cup butter, melted

1 can (20 ounces) crushed pineapple, well-drained

1 cup sweetened flaked coconut

Preheat oven to 350°F.  Grease a 13x9-inch baking pan.  Set aside.

Base:  In a large mixing bowl, with electric stand mixer on LOW speed, mix together dry cake mix, melted butter & egg until well-blended.  Transfer batter to the greased 13x9-inch baking pan, pressing evenly into bottom.  Set aside.

Filling:  In a large mixing bowl, with electric stand mixer on MEDIUM speed, beat cream cheese until smooth & creamy.  Add eggs & vanilla extract, beating well.  Gradually add confectioner’s sugar, beating until smooth.  Reduce mixer speed to LOW; mix in melted butter just until combined.  Mix in crushed pineapple & flaked coconut just until incorporated.  Pour over Base layer, spreading evenly.

Bake at 350°F for about 45 minutes or until center is slightly set (center should remain slightly “gooey”).

Remove from oven to wire rack to cool completely in the pan.

NEXT INGREDIENT: Sweet potatoes

[QPrincess]

I added cinnamon and used few more sweet potatoes.

RUTH'S CHRIS SWEET POTATO CASSEROLE

Crust:

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Sweet Potato Mixture:

• 3 cups cooked and mashed sweet potatoes, 
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, well beaten
• 1/2 cup butter, melted, (1 stick)

1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray or butter the dish.
2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix. I added cinnamon.
4. Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
5. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
6. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set  before serving.
7. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you're doubling it and put it in a 9x13 it might be on the thicker side.

I'm a new poster to the recipe forum trying to keep it going as I have really enjoyed it over many years.

Next Ingredient: RICE

[QPrincess]

I have never posted on Recipe Forum (but have enjoyed for MANY years) until this month. This is my third recipe this month, trying to keep the Recipe Forum active. 

Kentucky Rice Casserole

No clue where I found this recipe so many years ago. I failed to record the temperature. I have baked at 350 but believe 325 might be best.

1 cup uncooked Uncle Ben's regular rice

1/2 cup butter

chopped onion

1 can Beef Consume

1 can Cream Mushroom soup

1/2 cup chopped pecans if desired

Saute onions and rice in butter until golden. Mix all remaining ingredients and pour in a casserole dish. I have used 9 x 13 but you could use 7 x 11.

Bake uncovered about 1 hour or  - until it is set in center. Do not over cook.

Serves 6 to 8.

You can use chicken broth and cream of chicken soup to serve with chicken dishes.

Sorry, I was having difficulty with font size. I had it and then it disappeared.

Next Ingredient; ANY CASSEROLE. Any kind with any ingredients.

[walker]

@QPrincess .... very happy you are joining us here and sharing recipes....all sound good for me to try.  Thanks for helping to "keep the wheels in motion" .....on we go...this is probably a repeat for me...

TACO CASSEROLE

1 pkg. chili seasoning mix

1 lb. ground beef

1 reg. size can diced tomatoes

1 can kidney beans

1 cup broken corn chips

1/2 to 1 cup shredded cheddar cheese

2 cups shredded lettuce

1 fresh tomato, cut-up

1/4 cup sliced pitted olives, optional 

Prepare chili mix according to package directions, using ground beef, canned tomatoes and kidney beans; spoon into a shallow 2 quart casserole dish.  Sprinkle with corn chips and cheese.  

Bake at 350 for 15-20 minutes or until cheese melts and casserole is bubbly.  Just before serving top with lettuce, fresh tomato pieces, olives and any other toppings you like.

NEXT INGREDIENT .... NUTS...any kind

[RespectLife]

from closetcooking  dot com

BAKLAVA FRENCH TOAST

 I think I will use fat slices of sour dough bread, although you can also use Challah or Brioche bread too, and also cut thicker slices.     Serves 1  (2 large pieces as pictured)   That should hold all the sweet goodness very well, but you can use any type you wish, as long as the slices are cut thicker so the bread will have plenty of substance and body to hold the ingredients, and not fall apart. (author's notes)

• 2 tablespoons honey
• 2 tablespoons water
• * lemon, rind
• * orange, rind
• 1/4 teaspoon cinnamon or a cinnamon stick
• 1 handful nuts, chopped
• 1/2 teaspoon cinnamon
• 1 teaspoon honey
• 2 slices of bread
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla extract
• a pinch of salt
• garnish with extra nut filling, zest & cinnamon

1. Simmer the honey, water, lemon rind, orange rind and cinnamon in a small pan until it thickens to a syrupy consistency.
2. Remove from heat and remove the rinds and cinnamon stick if used.
3. Mix the nuts, cinnamon and honey in a bowl.
4. Place the nut mixture between 2 slices of bread.
5. Mix the egg, milk, lemon juice, orange juice, vanilla extract and salt in a shallow dish.
6. Dip the sandwich into the egg mixture to cover both sides.
7. Melt some butter in a pan and fry the French toast until golden brown on both sides.
8. Serve the French toast with the syrup on top

NEXT INGREDIENT:

PEACHES/NECTARINES

[QPrincess]

@RespectLife  That looks so amazing. Thanks for sharing