Ham & Cheese Sliders

1 pkg. ready to bake rolls (12), split length-wise
ham slices (enough to cover rolls)
Swiss cheese slices (enough to cover rolls)
1/2 cup melted butter
1/2 tsp. onion powder
2 tbsp. honey mustard
1 tbsp. brown sugar
1/2 tsp. Worchestershire sauce
1 tbsp. poppy seeds


Slice rolls without separating. Place bottom in 9x11 lightly greased pan. Gently remove top layer and separate bottom rolls. Melt butter and whisk in onion powder, mustard, sugar and Worcestershire sauce. Brush bottom layer of rolls with small amount (~1/3) of butter mixture. Layer ham and cheese over rolls and place tops back on rolls. Add poppy seeds to remaining butter mixture and spread evenly over top of rolls.


Cover with foil and bake at 350F for 15 minutes. Remove foil and continue baking for another 5-10 minutes until lightly browned.


Inspired from: http://thecozylittlekitchen.blogspot.ca/2013/12/best-loved-hot-ham-cheese-sliders.html and http://www.melissassouthernstylekitchen.com/ham-and-swiss-poppy-seed-rolls/

Buttermilk Cornbread

½ cup butter
2/3 cup white sugar
2 egg
1 cup buttermilk
½ tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp salt
Melt butter and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into greased 8 inch square pan. Bake at 375 F for 30-40 minutes.

Same recipe posted here: http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/

Almond Bacon Cheese Crostini

1 baguette, cut into 1/4" slices
8 ounces (~2 cups) shredded cheddar cheese
1 cup mayonnaise
1/2 cup sliced almonds, toasted
6 slices crisp bacon crumbled
1 green onion, chopped (or one small onion finely chopped)


Place bread slices on an ungreased baking sheet. Broil until lightly toasted. Turn the slices over so toasted side is down.


In a large bowl, combine the cheese, mayonnaise, almonds, bacon and onion. Spread over the bread. Bake at 400F for 8-10 minutes or until cheese is melted.


To make in advance and freeze: place unbaked crostini's on a cookie sheet and freeze til firm. Store in the freezer bag til needed. Bake frozen crostini's as above.


From: Maxine

Korean Beef

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Cilantro 

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions and cilantro.


From: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html

Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado

2 large orange or red bell peppers
2 ears fresh corn
1 Tbs. extra-virgin olive oil
salt and freshly ground black pepper
2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
1 small cucumber, peeled and cut into 1/4-inch dice (2 cups)
2 large firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
1 15-oz. can black beans, drained and rinsed (or 1-1/2 cups home-cooked black beans)
1/4 cup coarsely chopped fresh cilantro


Roast peppers and corn: Heat the oven to 425ºF. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes (rotate the corn occasionally as it roasts). When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2-inch dice. Cut the corn kernels from the cob. You should have about 1-1/2 cups kernels.


Honey-Lime-Cumin Vinaigrette
1 small clove garlic
salt
3 Tbs. fresh lime juice
3 Tbs. fresh orange juice
2 tsp. finely chopped shallot
1 Tbs. honey; more to taste
3/4 tsp. cumin seeds, toasted and finely ground
1/4 cup extra-virgin olive oil
Freshly ground black pepper


Mince and mash the garlic to a paste with 1/4 tsp. salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.


Assemble the salad: Artfully arrange the corn, tomatoes, peppers, cucumber, avocado, and black beans in stripes or piles on a small platter or other wide, shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the salad platter just before serving.


Make Ahead Tips
Chop all the salad ingredients up to four hours ahead and store them, covered, in the fridge.


Inspired from: http://www.finecooking.com/recipes/chopped-mexican-salad-roasted-peppers-corn-tomatoes-avocado.aspx

Chocolate Cake from Hershey's

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Heat oven to 350°F. Grease and flour a 9x13 pan. Add the sugar, flour, cocoa, baking powder, baking soda and salt to your mixer bowl fitted with the whisk attachment. Give it a couple of whirls until all of the dry ingredients are mixed together. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be really thin). Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

German Coconut Frosting
1 cup evaporated milk
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 egg yolks
1 1/2 cups coconut
1 1/2 cups pecans

Add the evaporated milk, sugar, butter and egg yolks to a saucepan. Whisk to combine. Cook over medium low heat until thickened, stirring constantly. This will take about 10 - 12 minutes. When thick remove from heat and stir in coconut, pecans and vanilla. Let cool for about 10 minutes. Frost cake while frosting is still warm.

German Meatballs with Jäger Sauce

1 pound ground pork (or use sausage meat)
1 pound ground beef
1/4 cup Dijon mustard or grainy mustard
1 small finely chopped onion
2 cloves finely chopped garlic
½ tsp caraway seed, ground
½ tsp paprika
½ tsp celery powder
1 tsp Worcestershire sauce
1 large egg beaten
½ cup breadcrumbs
salt & pepper


Mix all together and form into small balls. Bake in 375F oven until cooked through. Serve with Jäger Sauce.

Jäger Sauce (Hunters Sauce)
1 tbsp bacon fat (optional)
4 tbsp Butter
2 cups cremini mushrooms, quartered
1 tsp dried thyme
4 tbsp Flour
3 cups beef broth
1 tsp Worcestershire sauce
Salt and Pepper
Bacon, cut in pieces cooked crisp (optional)


Add the bacon fat and butter to pan. When melted add mushrooms and thyme to pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Add flour to the pan and cook for a minute or two. Gradually add beef stock and Worcestershire sauce. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper.


Add the meatballs, to the sauce. Cook for a minute or two to reheat all. Sprinkle with bacon if desired. Taste and adjust seasonings if necessary.