Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• ⅓ cup mayonnaise
• ⅓ cup miracle whip

Poppy seed sauce:

• 1 Tablespoon poppyseeds
• 1½ Tablespoons yellow mustard
• ½ cup butter, melted
• 1 Tablespoon minced onion
• ½ teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.

Best Pull-Apart Cheeseburger Sliders

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 tsp. yellow mustard
• 1 tbsp. Worcestershire sauce
• kosher salt
• 1 tsp. Freshly ground black pepper
• 12 slider buns (or dinner rolls)
• 12 slices cheddar cheese
• 4 tbsp. butter, melted
• 1/4 tsp. garlic powder
• 1 tbsp. sesame seeds

Directions

• Preheat oven to 350 degrees F.
• Heat olive oil in a large skillet over medium heat. Sauté onions until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Sauté until cooked through. Stir in mustard and Worcestershire sauce. Season to taste with salt and pepper. Remove skillet from stovetop and drain excess fat.
• Coat a 9x13 baking dish with cooking spray. Place the bottom halves of the slider buns in the dish. Top with cooked beef mixture. Place a slice of cheese over each slider. Place the top halves of the buns on top.
• Brush the tops of the buns with the melted butter. Sprinkle garlic powder and sesame seeds on top.
• Bake at 350 until the cheese melts and everything is warmed through, 15-20 minutes.

Grilled Berry Cobbler

INGREDIENTS
2 cans biscuit dough
½ cup sugar
½ cup flour
½ tablespoon cinnamon
¼ teaspoon salt
1 ½ cups blueberries
1 ½ cups strawberries
1 ½ cups blackberries
1 ½ cups raspberries
½ cup sugar
3 tablespoons cornstarch
Ice cream, for topping

PREPARATION
1. Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
2. Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
3. On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
4. Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
5. Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F/175˚C, grill for 20 minutes.
6. Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
7. Remove from the grill & serve with a scoop of ice cream.
8. Enjoy!

Bubble Up Enchilada Bake

Ingredients:

• 1 package Pillsbury Grands! biscuit dough
• 10 ounces enchilada sauce
• 1 pound ground beef
• 1 packet taco seasoning
• 4 ounce can diced green chiles
• 1 cup grated cheddar
• 1 cup grated pepper jack or monterey jack
• cilantro, for garnish
• avocado or guacamole, for serving

Directions:

1. Preheat oven to 350 degrees.
2. Open the biscuits and slice each biscuit into 8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.
3. Brown the ground beef in a large skillet. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the green chiles.
4. Pour the biscuits and enchilada sauce into a 9x13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top.
5. Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.
6. Top with cilantro, avocado, sour cream, hot sauce, etc.

Shortcut Bolognese

Ingredients
- 28-ounce canned tomatoes
-garlic
-olive oil
-ground beef
-red wine

Directions

Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside. Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute. Add 1 pound ground beef; cook, breaking up the meat, until browned 5 minutes. Discard all but 1 tablespoon excess fat. Add 1/4 cup red wine and cook until dry, then stir in the tomato puree and reduce the heat. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with 12 ounces cooked rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.