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Baked Ham and Cheese Poppy Seed Sliders




2 packages of 12 mini King's Hawaiian Sweet Rolls
2 lbs honey ham sliced deli meat
1 pound sliced swiss cheese 
2 onions, sweet or brow, finely diced
1 and 1/2 sticks of butter
1/4 cup dijon mustard
2 tbs worcestershire sauce
2 tbs poppy seeds
a couple shots of hot sauce if you want a little kick (I like Tapitio)

How to make it


Preheat oven to 350. Melt butter in a large skillet. 

Once butter is melted, add the finely diced onions. Cook until onions become translucent - 8 to 10 minutes. 

Add dijon mustard, worcestershire sauce, poppy seeds, and hot sauce. Stir and simmer for 3 to 5 minutes. 

Meanwhile, slice rolls in half without separating the individual rolls. Line a baking pan with foil and place bottom half of rolls in the pan.

Once onion mixture is done, spread 2/3 of onion mixture over the bottom half of the rolls. Maxing sure to get an even layer. Then layer ham over the onion mixture and finally cheese on top of the ham.

Top with the roll tops. Spread remaining onion mixture over top of rolls.

Cover with aluminum foil. You can make these ahead and and refrigerate until ready to bake. 

Bake covered at 350 for 20 minutes. Remove foil briefly at the end to get a nice golden color on the sandwiches.

makes 24 sliders

Texas Pecan Cobbler




Ingredients

8 eggs
2 cups local honey
1/2 cup flour
1/4 cup Texas Pecan Oil
1/2 teaspoon salt
1 pound brown sugar
1 (9-inch) unbaked pie crust
1 pound pecan pieces

Instructions


1. Preheat oven to 350 degrees
2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

Servings : 16
Recipe Type : Baking

Prep Time : 15 Minutes
Cook Time : 1:10 hours Minutes
Yield : 16

Chicken & Tater Tot Casserole




Ingredients

1 can Cream of Chicken Soup
2 cups sour cream
2 cups grated cheddar cheese
3 boneless, skinless chicken breasts, cooked and shredded
1/4 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper
2 lb. bag frozen tater tots (not thawed)

Instructions


Preheat oven to 350 degrees.
Mix all of the ingredients together and put into a 9 x 13 baking dish.
Bake for 1 hour or until hot and bubbly.

Victory's Taco Tater Tot Casserole




2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can corn, drained
1 (10 3/4 ounce) can Fiesta nacho cheese soup
1 (32 ounce) package tater tots
1 (8 ounce) package cheddar cheese

Directions


brown beef drain.
stir in taco seasoning and water and simmer for 5 minutes.
add corn soup put in 9 x 13 pan and top with tater tots.
bake at 350 for 35 minutes.
take out top with cheese put back in oven for 5 minutes or till cheese is melted.
add ketchup or taco sauce when served tastes very good enjoy.

Red Velvet Cheesecake




Servings: 12 servings
Author: Marye

Ingredients

Red Velvet Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup full fat buttermilk , room temperature
2 tbs red food coloring (one bottle)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs , room temperature

Cheesecake

32 oz cream cheese
16 oz sour cream
2 cups sugar
2 teaspoon vanilla
6 eggs

Topping

1/2 cup heavy cream
1 teaspoonful white chocolate instant pudding mix
2 tablespoons of sugar as needed

Prep Time 15 mins
Cook Time 1 hrs 30 mins
Total Time 1 hrs 45 mins

How to make it


Cake

Preheat oven to 350°F.
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and butter in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition.
Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13x9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.
(can be done a day ahead)
Preparation time: 10 minute(s)

Cheesecake

Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.
Reserve about 1/2 cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.
Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour. Don’t PEEK!
Remove from oven, take out of bain marie.
Let come to room temperature and cover tightly.
Refrigerate overnight.

Topping

Whip the heavy cream until it starts to thicken.
Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
Whip until soft peaks form.
Taste and add more sugar if needed.
Spoon on top of cooled cheesecake.
Sprinkle with reserved red velvet cake crumbs.

Recipe Notes

If you're in a hurry use a store bought red velvet cake. Not as good but it works fine in a pinch!

Sweet and Sour Chicken




Chicken Breading:

3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

How to make it



Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.

Sauce:
3/4 cups sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt


Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Classic Cherry Pie




Pastry for a two-crust pie
1 cup granulated sugar
¼ cup cornstarch
2 (14.5 oz) cans tart cherries in water
2 tablespoons butter
1 teaspoon almond extract
½ teaspoon red food coloring (optional)
Milk & coarse sugar for top crust

How to make it


Preheat oven to 375 degrees. Roll out one pie crust and line a 9” pie plate; place in refrigerator.

In a large saucepan, combine the sugar & cornstarch and mix well. Drain the juice from the cherries into the pan with the sugar & cornstarch; set the cherries aside. Stirring constantly, cook the juice mixture over medium heat, until bubbling and thickened. Remove from heat and stir in butter, almond extract, and food coloring, if desired, until butter is melted. Stir in the cherries. Spoon into prepared pie plate.

Roll out second disc of dough and cut into strips with a pastry wheel or pizza cutter. Arrange strips on top of filling to make a lattice design. Seal and flute edges. Brush milk over crust and sprinkle with sugar. Place on middle oven rack and put a cookie sheet below to catch any spillover. Bake 30 minutes, then put a pie shield on the pie to protect the crust from over-browning. Bake another 15 minutes, or until crust is golden brown and filling is bubbling. Cool at least two hours or overnight before serving.