Party food
Ever since I made the hot cheesy party ring I have wanted to make a sandwich using the same bread and ring So after some thought here it is! IT IS easy and full of flavor. I will say that the next time I make it I will make it in the traditional loaf method as directed on the french bread dough instructions. BUT… I will make not one… but TWO! 🙂
INGREDIENTS
1 tube refrigerated french bread dough
1 teaspoon melted butter
Dry Italian seasoning
3 slices mild cheddar cheese (sliced in half)
1/2 red onion, thinly sliced
1 tomato sliced
1 cup shredded romaine lettuce
12 pieces hot Calabrese
12 pieces hot Capocollo
12 pieces Pepper Salami
1/2 cup robusto Italian dressing (or any Italian dressing you have on hand)
DIRECTIONS
Preheat the oven to 350 degrees. Take the dough out of the tube and connect the ends of the dough making a ring. Stretch slightly. Place dough in prepared bundt pan. Brush the melted butter on the top of the dough and add your dry Italian seasonings on top of the butter. Bake the dough for 26-30 minutes or until the dough is brown and cooked through. Take out of the oven and cool completely on a cooling rack.
Slice dough horizontally and start to layer the sandwich. Place the cheese on the bottom of the bread then layer all of the meat. On top of the meat add the shredded lettuce and then about 2 tablespoons of the italian dressing. Continue layer with the onion and tomato.
On the cut side of the TOP of the bread, spread the rest of the Italian dressing. Place the top of the bread on the sandwich, slice and enjoy!
This is a great and easy recipe that can be made ahead. Wonderful for all of your Summer BBQ’s coming up! Robby, and a friend of his, just had this for an afternoon snack! They both gave it a big thumbs up!
INGREDIENTS
3/4 cup milk (I used 1%)
1/2 cup low-fat sour cream
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, UNDRAINED
1/2 cup sweetened flaked coconut (toasted and divided)
1 lime
Assorted cut up fruit
DIRECTIONS
To toast coconut, place coconut on a baking sheet and toast in a 350 degree oven for 3-4 minutes watching close… as it can burn quickly. Combine milk, sour cream and pudding in a medium bowl and mix until well combined. Stir in pineapple with all the juices and 1/3 cup of the coconut. Zest teaspoon of the lime and add. Add one teaspoon of lime juice and stir. Cover and refrigerate for at least 30 minutes before serving. Just before serving sprinkle with remaining coconut.
Enjoy,
This recipe is from the Pampered Chef
This Stromboli recipe is wonderful! Holy Moly worthy! The bacon in this sends it to a new level! Cheesy, meaty and BACON! YES PLEASE! My husband had a slice in his hand but had to leave for a fire (he works as an assistant fire chief as well as a NH National Guard pilot). Even before he hit the front door he had a second piece … to go!
I am going on a little rant for a moment, as I write this post it is March 22, it was the first day of spring this past Thursday and it is SNOWING, yes, SNOWING! I am not impressed! As much as we enjoy winter this is a bit much! I still have my Christmas wreaths on the house windows as it has been too cold, icy and snowy to get the ladder out to take them down! I should add we still have two feet of snow in our yard! Sooooo..I have Christmas decorations up and a beautiful spring Easter decoration on my front door!
This weather is just wrong !!!
OK, enough, on to the goodness……
INGREDIENTS
- 6 slices pre cooked, thick cut bacon
- 1 can Pillsbury Crusty French Loaf
- 1/2 cup sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- 7 slices medium sliced deli turkey
- 7 slices medium sliced deli ham
DIRECTIONS
Preheat oven to 350 degrees. Spray cookie sheet with non stick spray. Unroll dough, it does have a seam! Sprinkle both cheeses over the dough. Top with Turkey, ham and bacon. Starting with the long side, roll up dough and press edges to seal. Make four slits on top of loaf and place on prepared cookie sheet.
Bake for 25- 28 minutes.
Cool five minutes and slice.
Enjoy!
NOTES
This recipe was inspired by plainchicken.blogspot.com. This is one of my favorite cooking blogs… please check it out!
Since it is maple weekend here in New Hampshire, I thought it would be appropriate to post something using the wonderful maple syrup that is made in the New England area ! You are all going to LOVE this one, WE DO! Three ingredients and a fantastic party appetizer! Great for tailgating.
INGREDIENTS
1 Package smoked sausage
1/2 cup brown sugar
1 1/2 cups of pure maple syrup
DIRECTIONS
Cut sausage into half inch rounds and place in a skillet over medium heat, sauté sausage for about 5 – 10 minutes I like them to get a little browned. Add the brown sugar and mix well getting that sugar all over the sausage. The sugar will melt on the sausages turning them into a sweet caramel-type glaze. Continue cooking for about ten more minutes.
At this point I like to transfer this mixture to a slow cooker on a low setting and add the maple syrup, stir well. You can keep the slow cooker on low or if you have a warm setting on your crockpot I would turn it to warm after about an hour.
Enjoy!
If you love the Churro’s and don’t want to make the “REAL” ones that include deep frying, then this is a great alternative. Just ask our son Robby. The first time I made this he ate so much of it he felt sick…he just could not get enough. I will say, when I made this again he was a little more controlled!
This would be great for any party or for tailgating. Easy to make ahead and store in an airtight container. IT makes a BIG batch!
I hope you enjoy it as much as Robby does!!
INGREDIENTS
9 cups Rice Chex cereal (one big box)
1 cup of cinnamon chips (found near the chocolate chips in your grocery store)
1/4 cup of butter
1/2 cup of powdered sugar
1/4 cup of granulated sugar
1 1/2 teaspoon cinnamon
DIRECTIONS
Pour cereal in a large bowl, set aside.
In a medium size bowl mix the powdered sugar, granulated sugar and the cinnamon, set aside.
In a small microwavable bowl, microwave the cinnamon chips and butter for one minute or until smooth (at 30 second intervals). It will look a little grainy and that is okay! Drizzle the cinnamon mixture over the cereal and mix WELL, this is important! Once well combined pour in the powdered sugar mixture over the cereal and again. MIX WELL!
Spread the mixture out on parchment paper until dry.
Store in an airtight container and Enjoy!
Note
The website I originally found this on, no longer exists, so I am not sure where this recipe came from but I am so thrilled to have found it !
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