Parmesan cheese (I used about 1/4 shredded and sprinkled on top of rolls)
Step 1: Preheat oven to 350. Cover 9×13 baking pan with foil. Spray with cooking spray.
Step 2: Remove rolls from package in one piece.
Step 3: Cut entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)
Step 4: Place bottom slab in foiled cover pan.
Step 5: Layer with half of the ham , then the Swiss cheese, then the rest of the ham.
Step 6: Add top slab of rolls.
Step 7: Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls. Sprinkle with Parmesan and parsley. (The original recipe says to do that at the end. I liked it adding a little crispiness to the outside of the roll so I did it before I baked them.)
Step 8: Cover with foil and let sit for 5-10 minutes.
Step 9: Bake covered for 20 minutes.
Step 10: Uncover and cook 5 additional minutes.
Step 11: Slice into individual sliders and serve warm.
We tried a new recipe last night for dinner. The meat was sooo good!! It was great on the Brioche Bun, but we were thinking it would be good on a tortilla too (or any bread). The meat was good alone and didn't even need the bread if one is trying to keep carbs low.
This recipe is a keeper!
As I was typing this, Jake walked in from work and he and Inna are heating it up for a late lunch! Yep, yum! http://dinnerthendessert.com/philly-cheese-steak-sloppy-joes/
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
6 brioche hamburger buns
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. (I just did it in a regular frying pan)
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
I found this recipe on Pinterest a few weeks ago. It looked so delicious that I decided to give it a try this weekend.
Do any of you remember TV dinners way back in the day? Every once in awhile my parents would throw in the oven tv dinners for us kids when they went out on a date. The vanilla custard was always my favorite part! I haven't found anything that tastes like it since that time.
Well, now I have! This pie has a very similar taste and texture to that yummy vanilla custard in those TV dinners. It is sweet, but not super sweet. It is rich and delicious! I only put about 2 TBLS cinnamon sugar on top because I wanted to taste more of the vanilla custard and sometimes cinnamon can overpower some flavors. We really liked just the hint of cinnamon on top, but you can adjust for your preference!
Sugar Cream Pie
Author: Hayley Parker, The Domestic Rebel
1 DEEP DISH pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
4 Tbsp cornstarch
3/4 cup white sugar
4 Tbsp butter, melted
2 & 1/4 cups heavy cream
1 Tbsp vanilla
4 Tbsp butter, melted
1/4 – 1/2 cup cinnamon sugar (1/4 or 1/2 cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with 1/4 cup, but add up to 1/2 cup if you prefer things sweet).
Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.
Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.