FUNERAL SANDWICHES (sliders) -- MULTIPLE OPTIONS

GLAZE:
Mix the following-

4 TBL butter melted

1 TBL Dijon mustard

1-2 tsp poppy seeds

½ tsp onion or garlic powder (or use 1/4 tsp of each)
1 tsp Worcestershire
1 TBL sugar (optional) (I’ve only used this with Club, Hawaiian & Monte Cristo)

9 rolls fit in a 9x9 pan

12 rolls fit in a 9x13 pan
24 rolls fit in jelly roll pan (I use 1-1.5 lb. meat, cover w/cheese and double glaze)

Cut rolls in half

Put the bottom of rolls in your pan

Assemble you choice of filling from below

Cover with tops of rolls

Brush with glaze

Bake at 350 degrees for 20 minutes (10 minutes covered, 10 minutes uncovered)

*I use the same measurements of ingredients whether assembling 9 or 12 sandwiches*

CLUB

¼ lb. shaved ham

¼ lb. shaved turkey

6 slices cheese (provolone or cheddar)

HAWAIIAN HAM

½ lb. shaved ham

6 slices swiss

4 oz. crushed pineapple (about 1 tsp per slider)

BEEF AND CHEESE

1.5-2 Cups chopped roast beef (great for using up leftover pot roast)

6 slices of cheese

BUFFALO CHICKEN

1.5-2 cups chopped cooked chicken breast

¼ cup buffalo wing sauce

2-3 TBL blue cheese

TURKEY BACON RANCH

1.5-2 cups chopped cooked turkey (great for using up leftover turkey)

¼ cup Ranch dressing

4 slices bacon cooked and crumbled

MONTE CRISTO

¼ lb. ham

¼ lb. shaved turkey

6 slices mozzarella

2 TBL raspberry jam (about ½ tsp per slider)

Powdered sugar to sprinkle on top just before serving

ITALIAN

¼ lb. pepperoni

¼ lb. salami

6 slices mozzarella

(replace the Dijon in glaze with marinara)

(replace the poppy seed in glaze with parmesan)

MEATBALL

12 meatballs

¾ cup marinara sauce (about 1 TBL per slider)

6 slices mozzarella

After brushing glaze sprinkle with parmesan cheese and Italian seasoning

CHEESEBURGER

1 lb. ground beef

¼ onion chopped

10oz can rotel, drained

1 cup grated cheese

6 slices cheese

Pickle slices

Brown beef with onion. Add in rotel. Simmer until most of liquid is evaporated out. Stir in grated cheese.

Spread beef mix on bottom of rolls, top each with 1 pickle slice and ½ slice of cheese.

You can replace poppy seed with sesame seed in glaze if you choose.

****Options are only limited by your imagination.  Try sloppy joe mix, ruben, etc.****

DISNEYLAND PEANUT BUTTER COOKIES

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

3 eggs

4 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1-2 cupS peanut butter chips (original recipe calls for 1 but I like it better with 2)

¼ cup granulated sugar put into shallow bowl

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one.

3. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips.

4. Using a medium cookie scoop, scoop dough, roll into balls then roll in the in the shallow bowl until completely covered. Place the dough balls on a baking sheet with a non-stick baking mat. Using a flat-bottomed drinking glass gently press each dough ball down.

5. Bake the cookies 7-9 minutes. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. These cookies are very soft - you don't want them to overbake or turn brown at all. They will continue to set-up as they cool.

7 minutes on my air-bake pans was perfect!!!!

I got 4.5 dozen

CHEESY RANCH POTATOES (2 WAYS)

WITH RANCH SALAD DRESSING

3 lbs. potatoes, diced (peeled, not peeled, russet, reds, whatever)
4 TBL butter

1/2 tsp garlic powder

1 cups ranch dressing, to taste
1 1/2 cups grated cheese

1. Preheat oven to 400 degrees.

2. Place the diced potatoes in a baking dish. Dot with butter. Season with salt & pepper, or whatever other seasoning you like. Cover with aluminum foil, and bake for 50-60 minutes, until potatoes are fork tender.

3. Add ranch dressing, garlic powder & shredded cheese.  Mix well but gentle to not break or mash potatoes. Cook in the oven un-covered for another 3-5 minutes, until cheese is melted & ranch is piping hot.

4. Serve immediately.

WITH RANCH MIX

3 large russet potatoes

3 TBL melted butter

3 TBL ranch seasoning mix

1 tsp garlic powder

1 cup shredded cheddar cheese

salt & pepper to taste

1/2-1 cup sour cream (optional)

Cooked bacon crumbles (optional)

Chives (optional)

Instructions

Preheat your oven to 400° F 

Place on lined baking sheet with parchment paper or non-stick foil.

Wash and chop your potatoes into small bite size pieces.  Toss with butter, ranch mix, garlic pdw'r, s&p.

Spread in an even layer onto your baking sheet.

Cover the baking sheet with foil and bake for 30 minutes.

Remove the foil and bake for an additional 20-30 minutes or until the potatoes are tender and golden brown 

OPTION 1:Sprinkle the shredded cheese over top and place them back in the oven for 1-2 minutes or until the cheese is melted.

OPTION 2:  If you want it creamy stir the cheese and sour cream with the potatoes.

Top with bacon and chives if you want.

BUTTERFINGER FRUIT DIP

8 ounces cream cheese, room temperature

7 ounces marshmallow fluff, room temperature

4 ounces cool whip

3 full size Butterfinger candy bars

Crush the Butterfinger bars until finely crushed.

In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.

Spoon dip into a serving dish and sprinkle the remaining candy over the top.

Serve with fruit, cookies and graham crackers.

HAM & CHEESE CRESCENTS

16 slices of thinly shaved ham, or 8 thicker slices
4 Kraft singles cut in half (I usually use cheddar but swiss would be good)
1 roll refrigerator crescent rolls

Put 2 slices of ham and ½ piece of cheese on each triangle roll. Roll them up.
Bake in 375 degree oven for 13 minutes.