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Posts from the ‘CookOff Saturdays’ Category

Recipe-Hawaiian Roll Sandwiches

I found another recipe on my Pinterest board that after I tried it, I knew I would use it over and over.

It is a fast and easy sandwich recipe to feed a lot of hungry people.

That would be my crew 🙂

(Here is the link to the original recipe.)

Ingredients:

1 onion, chopped fine

1 cube of butter

3 tablespoons of Dijon Mustard

2 teaspoons of Worcestershire Sauce (oops not in photo)

3 tsp of poppy seeds

Package of King’s Hawaiian Sweet Rolls

Favorite pre-sliced cheese (I chose Provolone)

Favorite deli-style lunch meat (I chose corned beef)

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1) Preheat your oven to 350

2) Mince up your onion, as fine as you can cut.

3) Melt your butter in a skillet and add your minced onion.  Cook for a couple of minutes until the onion is getting soft.

4) Add your 3 Tbsp of Dijon Mustard and 2 tsp of Worcestershire Sauce and 3 tsp of poppy seeds. Simmer until onions are cooked through.

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5) Leave the onion mixture and take out the entire mass of rolls to cut.

Using a long bread knife or whatever knife you have, cut horizontally through the whole pack of rolls leaving you a top and a bottom. This is kind of tricky so be careful and don’t cut yourself!

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6) Next, put your bottom layer in a pan (cookie sheet or 9×13 pan). Then lather the bottom layer with your onion mixture. (Reserve about 1/4 of the mixture for the very end.)

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7) Now layer your meat and cheese over the onion mixture.

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8) Lastly, add the rest of the reserved onion mixture and place the top part of the rolls over everything.

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9) Cover with foil and put in your 350 degree oven for 20 minutes or when cheese is good and melted.

10) When finished, take out, cool a bit, and then slice down the roll lines.

YUM!

My family ate these up and loved the different, unique flavor of the onion butter mixture with the melted meat and cheese rather than a plain ole meat and cheese on a dry roll.

I liked them because I could make 24 tasty little sandwiches in a short amount of time.

Next time I will try turkey with swiss cheese, or maybe ham with cheddar!

You could really get creative with this recipe.

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Amazing Mountain-Moving Women

Feeding over 90 people today counted as this weeks  CookOff Saturday.  But it was so much more than food today.  Again, “Make it For Maggie” reminded me that anyone can make a difference in the world, one person at a time.

Make it for Maggie Dinner

I feel so blessed to be around exceptional and giving friends.

Can I say how inspiring they all are?

As we left tonight, and they were all still cleaning, still packing loads to their cars, still sweeping, EB turned to me and said,

“There is nothing like motivated and dedicated women. They can accomplish anything.”

And then I thought to myself…”Yep, those women can move mountains.”

I just helped a small little bit and my feet were hurting.

How must their feet ache?

They’ve been at this all day.  No, all week  . No, all month.  No, for the last three years!

I love my friends.

ESPECIALLY when they can’t take serious or focused pictures.

Recipe- Comfort Food, Mac N Cheese

My children love, no, adore, macaroni and cheese.  I make a pretty good Mac n Cheese from scratch, but I wanted to get a better, more grown up one that had a bit more flavor and richness.  I usually only make my version of Mac n Cheese for lunch and so I went on the hunt for a recipe that was worthy for a great dinner meal.  That meant it needed to be baked, casserole style, and it had to be popping with flavor and ooey goodness. This recipe I found from Pioneer Woman was fantastic and my family was really happy with it.  Of course I tweaked it a bit, but for the most part, it fit the bill for what I was looking for.

Pioneer Woman’s Macaroni & Cheese Recipe

Ingredients

  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  • Optional Spices: Cayenne Pepper, Paprika, Thyme
  • I ADDED ONE CUP OF REAL BACON BITS

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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