Ham And Swiss Sliders

I've combined two different recipes to make one that I like for these sliders.

12 King's Hawaiian rolls
Good deli ham
Swiss cheese

For the sauce:
1 stick butter
minced onion
1 Tablespoon mustard
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar

Melt all the sauce ingredients together and pour on prepared sandwiches in a baking dish. Bake at 350 degrees for 10-12 minutes.

Ranch Chicken Burritos

• 3-4 Boneless Skinless Chicken Breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• ½ cup bottled ranch
• ½ cup salsa
• 1 can chicken broth
• 
  
• Cook the chicken in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth for about 3-4 hours. Shred and add ranch and salsa. Put in burritos or quesadillas with rice and cheese. 

Reeses Chocolate Peanut Butter Rice Krispie Treats - Recipe Snobs

     6 cups Cocoa Krispies Cereal

     16-18 Reeses Peanut Butter Cups, diced

     5 Tbs butter or margarin
     3 Tbs light karo syrup
     1 (10 ounce) package plus 2 heaping cups miniature marshmallows
     1/3 cup peanut butter
     1/2 cup chocolate chips

In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don’t over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.

When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

Makes a 9 x 13 in. sheet of treats.

Grandma Betty's Meatballs - The Parsley Thief

(I use a cookie scoop and get 20-25 meatballs. I also only make half the recipe.)

For the Meatballs:
1 3/4 cups fresh bread crumbs {3 3/4 ounces}
1/2 cup milk
2 pounds ground beef
3/4 cups freshly grated Parmigiano Reggiano cheese
2 large eggs, beaten
1/3 cup finely chopped flat-leaf parsley
1 teaspoon sea salt
freshly ground black pepper {about 10 grinds}

For the Sauce: 
2 {28 ounce} diced Italian tomatoes
1 large clove garlic, smashed
4 tablespoons butter
1/2 teaspoon sea salt, or to taste

(1 can tomato sauce)

Begin a double, modified batch of Tomato Sauce with Onion & Butter {or your favorite Marinara Sauce recipe} by adding all of the 'Sauce' ingredients listed above to a large, heavy saucepan, and bringing the mixture to a boil, over medium-high heat. Reduce the heat to maintain a gentle simmer, and cook, uncovered, for 45 minutes, stirring occasionally.

Begin the meatballs by preheating the oven to 350 degrees. Add the bread crumbs to a large mixing bowl, and pour in the milk. Toss to coat the bread crumbs, and let them soak for 10 minutes. 

Add all of the remaining 'Meatball' ingredients to the bread crumb mixture, and mix gently, using your hands. You want to mix just until all of the ingredients are evenly distributed, but try to avoid over-mixing. 

Using your hands, shape the mixture into 2" balls, and lay them out on a baking sheet. Bake for 20 minutes, then use tongs to transfer the meatballs to the sauce. Simmer the meatballs in the sauce for another 10-15 minutes. Serve with your choice of pasta, topped with an extra sprinkle of grated Parmesan.

Some Notes/Options:
// Store-bought, dry bread crumbs can be used in a pinch, but making your own is worth the effort, whenever possible. To make your own fresh breadcrumbs, process sliced bread in a food processor until evenly ground. Or, you can cube fresh, or day-old bread {crusts removed} by hand. Any type of sandwich bread will do - you can even use whole wheat, if that's your preference. I have given the proportion of bread crumbs by dry measure, and by weight, to make this easier.
// If you use extra-lean ground beef {i.e. ground sirloin, or 90% lean} you'll need to line your baking sheet with parchment, or give it a quick coating of non-stick cooking spray, to prevent the meatballs from sticking.