Ham-filled Biscuits With Honey-mustard Dipping Sauce

Total Time: 49 mins Preparation Time: 35 mins Cook Time: 14 mins

Ingredients

• Servings: 20
• 1 (12 ounce) can pillsbury big country refrigerated buttermilk biscuits (the layer type doesn't work as well)
• 1 tablespoon stone ground mustard
• 2 tablespoons chopped green onions
• 1/4 cup butter, softened
• 20 slices deli-sliced cooked ham
• 3 tablespoons stone ground mustard
• 2 tablespoons mayonnaise
• 2 tablespoons honey

Recipe

• 1 heat oven to 400°f.
• 2 cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• 3 with back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• 4 bake for 10 to 14 minutes or until golden brown.
• 5 place on wire rack to cool.
• 6 meanwhile, in a small bowl, combine onions and butter, mix well.
• 7 split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• 8 roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• 9 in another bowl, combine dipping sauce ingredients; blend well.
• 10 transfer to small serving dish.
• 11 serve the sandwiches arranged around the dipping sauce on a platter for serving.

Crock Pot French Dip Sandwiches With Soy Sauce

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 5
• 3 1/2 lbs beef roast
• 1/2 cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 8 french rolls
• 1/4 cup butter

Recipe

• 1 place the beef roast in the crockpot.
• 2 add water to the crockpot until the meat is almost covered.
• 3 in a cereal bowl mix together the remaining ingredients. pour into the crockpot.
• 4 cook the meat on high or low until cooked.
• 5 when the meat is very tender, remove it from the crockpot and shred it with two forks.
• 6 serve the meat on buttered french-style rolls, with some of the broth in a small ramekin for dipping.

San Francisco Sandwich

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 sourdough bread ("slices" or whole-wheat, your choice.)
• 2 tablespoons miracle whip
• 4 spinach leaves
• 1 monterey jack cheese (slice)
• 2 tomatoes (slices)
• 3 avocados (slices)
• 2 tablespoons creamy onion dressing
• 1/4 cup alfalfa sprout
• 1/2 cup miracle whip
• 1/2 cup sour cream
• 1/4 cup red onion (chopped)
• 2 tablespoons mustard

Recipe

• 1 creamy onion dressing: conbine these ingredients; mix well and chill for an hour. makes approximately 1 1/4 cups.).
• 2 for each sandwich, spread bread slice with miracle whip, you can put a thin layer or a thick layer your choice.
• 3 cover with as much or little of spinach, cheese, tomato, avacado, creamy onion dressing and alfalfa sprouts. (the above measurements were guesses as the cookbook didn't give solid measurements.).
• 4 you can eat open faced, or put another slice of bread. either way, enjoy! (not sure how many servings, this was just for one sandwich so it depends on how much of the ingredients you have left over that will determine if you can make several more.).

Pioneer Woman's Hot Roast Beef Sandwiches

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 12 small sandwich buns
• 1 lb roast beef
• 1 lb provolone cheese
• 1/4 cup mayonnaise
• 3 tablespoons onions, grated
• 1 tablespoon poppy seed
• 1 tablespoon spicy mustard
• 1 tablespoon horseradish mayonnaise
• 1 dash worcestershire sauce

Recipe

• 1 slice rolls in half. mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and worcestershire. taste it and adjust ingredients however you wish.
• 2 to assemble, spread dressing on top and bottom buns. lay on roast beef or ham, then one or two slices of cheese (i cut them to fit the small buns.) if you're using cheez whiz, spread a layer on the top bun.
• 3 wrap each sandwich in a foil square, and either keep in the fridge or bake right away. to bake the sandwiches, put them on a baking sheet in a 350 degree oven for 15 to 20 minutes. the buns should be slightly crusty and the cheese should be melted.

Sardine And Balsamic Tomato Panini

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/2 cup tomato, chopped, seeded
• 1 teaspoon balsamic vinegar
• 1 tablespoon parsley, chopped
• 1 pinch salt
• fresh ground black pepper, to taste
• 4 slices italian bread (1/2-inch thick)
• 1 tablespoon olive oil
• 2 teaspoons mustard
• 4 oil-packed sardines, drained and mashed
• 1/2 cup parmesan cheese, freshly grated

Recipe

• 1 in a bowl, combine tomatoes, vinegar, salt and pepper.
• 2 brush one side of each bread slice with oil. place two slices on a work surface, oiled side down, and spread with mustard. evenly layer with sardines, tomato mixture and cheese. cover with top halves, oiled side up, and press gently to pack.
• 3 place sandwiches on heated panini or george foreman grill, close the top and cook until golden brown.

Pound Cake Party Sandwiches

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 cups butter, softened
• 2 cups sugar, divided
• 6 eggs, separated
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups prepared icing
• food coloring or candy sprinkles, for decorating

Recipe

• 1 preheat oven to 350°f grease two 8 1/2 x 4 1/2 - inch loaf pans and line with parchment paper.
• 2 cream butter until light. add 1/2 cup sugar and beat until light and fluffy. add yolks, one at a time, beating after each addition,. add sweetened condensed milk and vanilla. mix in flour and salt. batter will be thick.
• 3 beat egg whites in a separate bowl until light and foamy. gradually beat in remaining 1/2 cup sugar and continue beating until whites are firm. fold into batter.
• 4 divide batter between the 2 prepared pans. bake in preheated oven for 60-75 minutes or until a toothpick inserted in center of cake comes out clean. if top gets too brown, cover loosely with foil. cool on rack. you can freeze 1 loaf for future use.
• 5 assembly: to assemble sandwiches, slice cake into 16 slices. trim crust and slice on the diagonal to make 2 triangles. spread 2 tablespoons icing on slice and place other slice of cake on top. dip all sides into candied sprinkles.
• 6 note: double the icing if using both cakes. freeze any leftover sandwiches in an airtight container. eat the cake on its own with berries.

Louisiana Sweet Potato French Toast With Pecan Honey-butter

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 large louisiana sweet potato
• 2 ounces cane syrup
• 4 ounces cream cheese
• 1 teaspoon kosher salt
• 1 tablespoon cinnamon
• 1/2 nut nutmeg, grated with microplane
• 1 cup pecans, coarsely chopped
• 1 cup unsalted butter
• 1 cup honey
• 8 slices hearty bread or 4 slices thick-sliced challah
• 2 egg yolks
• 2 tablespoons brown sugar
• 1 tablespoon cinnamon
• 1/2 nut nutmeg, grated
• 1 tablespoon vanilla
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1 cup milk
• 1/2 tablespoon unsalted butter

Recipe

• 1 for the filling: peel and cut sweet potato into 1/2-inch chunks. roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• 2 combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• 3 pecan honey butter: chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• 4 meanwhile, melt butter over medium heat in a small saucepan. add honey and pecans. heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• 5 for french toast: combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. whisk together until dry ingredients are fully moistened and combined with wet ingredients. warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. whisk until combined well.
• 6 spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• 7 put 1/2 tablespoon unsalted butter in a large skillet over medium heat. dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. cook on griddle or pan for 3 to 4 minutes per side until golden brown. remove and slice into three slices diagonally; arrange on plates. top with honey-butter.