Friday, March 31, 2017

Hawaiian Ham and Cheese Sliders

I've tried a few different versions of these sliders and this is my favorite one. I especially like it with the Our Best Bites Poppyseed Dressing spread over the rolls, but you can use any kind that you like. The original recipe calls for 1/2 cup of the dressing to be spread evenly over both sides of the rolls, but I find that the bottom of my rolls ends up too soggy if I spread a 1/4 cup of dressing over them. I prefer to use a little less and only spread a little on the bottom and the rest of it on the top. We eat these up fast, so it might be a good idea to make 2 pans. ;)

Hawaiian Ham and Cheese Sliders
adapted from
1 dozen Hawaiian Rolls
1/3 cup Our Best Bites Poppyseed Dressing (or any poppyseed dressing)
6 slices Swiss or provolone cheese, cut into quarters
18 thin slices honey or brown sugar ham
2 TBSPs butter
1/2 tsp poppy seeds
1 tsp dehydrated onion
1 tsp Creole or other mild coarse-ground mustard

1. Preheat oven to 350 degrees F and line a 9x13" baking dish with aluminum foil. Set aside.
2. Slice the rolls in half. Don't separate them.
3. Spread a small amount of dressing on the bottom rolls, just to barely cover them (we don't want them to be soggy). Spread the remainder of the dressing on the top half.
4. Place a cheese quarter on each roll
5. Place 1 1/2 slices of ham on each roll.
6. Place another cheese quarter on top of ham on each roll.
7. Carefully turn top half of rolls over onto the bottom half and place the entire thing into the prepared baking dish.
8. In a small bowl, melt the butter and whisk in the poppyseeds, dehydrated onion, and mustard. Spread it evenly over the tops of the rolls.
9. Cover with aluminum foil and bake for about 20-30 minutes or until the cheese is melted. Remove from oven and allow to stand for 2-3 minutes before serving.

Tuesday, March 14, 2017

Pecan Pie Bars

Happy Pi day! These are so good! Pecan pie is my absolute favorite pie and these bars are very similar. They don't have the gooeyness of the pie, but still have all the flavor. The crust is kind of like a cross between a shortbread cookie and a pie crust. I like them better the 2nd or even 3rd day. I also like to freeze them wrapped individually. My kids pull them from the freezer to take them in their school lunch, and they are thawed by the time they eat. Now go make some pie!

Pecan Pie Bars
adapted from
1 1/4 cups unsalted butter, softened
6 TBSPs sugar
2 large eggs
1 1/2 tsps vanilla
2 1/4 cups flour
1/4 tsp baking powder
1/8 tsp salt
1 cup unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 TBSPs heavy cream
Pinch of salt
1 pound pecans, chopped

1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
3. Add the eggs and the vanilla and mix well.
4. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
 5. Press the dough evenly into an ungreased 9x13 inch baking pan, making an edge about 1 inch up the sides like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
6. For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
7. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat.
8. Stir in the heavy cream, pinch of salt, and pecans.
9. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool.
10. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
These freeze really well!