Grilled Cheese Sliders

Grilled cheese sandwiches are just about my favorite food (next to pizza...and cinnamon rolls...oh, and pie), so it's no surprise that I like to mess with them. I will eat them any which way....even with American Cheese on them (generally not my favorite food).

Not only do I love grilled cheese sandwiches, but I'm one of those people who like food in miniature. Small food, if you will. Mini pastries, tiny tarts, desserts in shot glasses, bite sized mac 'n cheese....and, of course, sliders. You probably think sliders are so two years ago. Indeed, I've seen many, many recipes for various sliders, mostly little burgers. And they are good. Very good. I got to thinking, though, that I hadn't seen any grilled cheese sliders. Wouldn't they be tasty? I even figured out how I was going to make them. Then, I googled. They've been done. The best I saw were from Panini Kathy. Sigh. Will I ever have an original thought again? Oh, well--my method is different. :)

I found a rye baguette at the store---love it!

So, these are really easy. Just buy yourself one of those really good baguettes....most grocery stores carry them.  Preheat the oven to 350 degrees F. Then slice the baguette up into 1/2" slices and put them on a baking pan lined with parchment or a silpat. Now take a couple of tablespoons of olive oil (use a flavored one, if you want) and brush it on each piece of bread, then turn over every other piece so that half of the pieces have the oil on the bottom. Open up a bag of your favorite shredded cheese (or shred your own if you are so inclined--you could even chop up some brie) and put about a tablespoon on top of the halves of bread that you turned over. Don't worry if it spills over--that's why we have the silpat. Now top each cheese covered piece of bread with the other piece of bread (leave the oiled side on top). Bake the sliders for 10 minutes, turn them over, and bake for an additional 5 minutes.

 

This time, I decided to fancy up my cheese. I mixed together 4 oz of softened cream cheese with a couple tablespoons of minced onion, a teaspoon of Italian seasoning, a dash each of garlic salt and cayenne pepper, and a cup of shredded cheese.

 

My cheese concoction made it a little less messy--the cheese didn't spill over the sides. The only downside was that I didn't have the crunchy cheese that gets left on the pan--love that stuff! Oh, and it didn't run down the side of the sandwich. Cheese encrusted sandwiches have a certain eye appeal, no?

I cut these slices a little too thick, but it all worked out in the end.

I don't think there is any better way to enjoy these than by floating them on some tomato soup.

What kind of cheese do you like on your grilled cheese sandwich?

Green Apple Pie with Whiskey Maple Cream

At 3:20 p.m. on Christmas Eve, my husband and I pulled in to the local grocery store to shop for our holiday dinner. Of course, I was totally oblivious to the fact that all of the the grocery stores were closing up at 4:00 p.m. Luckily, I had a partial list of what I needed with me, so I quickly went through the store, tossing things into the basket. I was pretty confident that I had it all under control. Then, as we neared the checkout, the hubby looks at me and asks "What kind of pie are you making?". EEK. Can you believe that I had totally forgotten about dessert? How unlike me. We quickly decided on an apple pie, but since I swore that I wasn't going to take on too much, I threw a package of Pillsbury pie crust in the cart along with some apples.

Generally, I use several different varieties of apple when I make a pie. This time, mainly because I wrongly assumed I still had some Honeycrisps at home, I only used two: Golden Delicious and Granny Smith. So, now I was making a Green Apple Pie. This is important, since I have to differentiate between this pie and the one I posted last month.....

.....ok, so last month I actually made a Apple-Praline Pie, but it seems that the husband doesn't like the fancy stuff on top of his pie. Silly man. I did have to spruce up my store-bought crust just a bit, though....

.....so I spread a little melted butter and some ground walnuts mixed with cinnamon sugar over the top of the pie before it went into the oven.

Now, while the pie was baking, I was perusing the Internet and ran across a recipe on The Pioneer Woman's site for Whiskey Maple Cream Sauce. Say what? "Drop what you are doing and make this right now!" she says. Or at least that's what I heard when I saw the picture. I had to make it. But I didn't have enough cream. The PDQ had cream, though. So the husband pulled a jacket over his sweats and bought some cream for me. Yay!

Can you tell I'm experimenting with my picture editing feature on Picasa? Which style do you prefer? I suppose I shouldn't mix the different styles on the same post......

Now, to be completely honest, the homemade crust is better. You know what, though? It didn't matter one bit, because thanks to The Pioneer Woman, the Whiskey Maple Cream Sauce made it all taste wonderful. Oh, and just in case you need another apple pie recipe, you can find it here:

Apple-Praline Pie 

(if you really want the Green Apple Pie, just swap out the apples, use a Pillsbury crust, and sprinkle some ground walnuts, sugar, and cinnamon on top--just be sure to top it with Whiskey Maple Cream Sauce)

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Root Beer Pulled Pork on Cheesy Biscuits....in 30 minutes

It seems like everyone I know is crunched for time, lately. The holidays, work, kids, pets....aack! But you still need to eat, right? And if you're anything like me, you like to have at least a smidgen of homemade in whatever you make. Deride Sandra Lee all you want, she is successful for a reason---what she makes is easy, fast, tasty, and semi-homemade. :)

I cook like most home cooks. Once in awhile, I take a shortcut. Or two. But when I take those shortcuts, I put my touch on them. Biscuits from a can get a cheesy, crunchy coating and one of those refrigerated pork entrees gets all shredded up and doused with a quick, homemade barbecue sauce (using up my sample of Red Gold Tomato Sauce). Take a look-see.

Quick and Easy Root Beer Barbecue Sauce

Printable Recipe

1 (8oz) can Tomato Sauce (or use 1 cup of the 15 oz can)

1/2 cup Root Beer

1/4 cup Orange Juice

1 tablespoon Brown Sugar

1 tablespoon Molasses

1 tablespoon Worcestershire Sauce

2 tablespoons Cider Vinegar

1/2 teaspoon Liquid Smoke

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Garlic Powder

1/4 teaspoon Ground Ginger 

1/2 teaspoon Salt

Combine all of the ingredients in a medium sized heavy saucepan; stir until combined. Bring to a boil over medium-high heat. Lower heat and simmer for 25-35 minutes, or until the sauce is reduced and starts to thicken.

While your sauce is simmering, go ahead and preheat your oven to 350 degrees F. and line a sheet pan with parchment or a silicone baking mat. Now, combine 1/3 cup shredded Parmesan Cheese, 2 tablespoons Panko Bread Crumbs, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper in a shallow bowl. Break open a can of biscuits...get the 8 ct. big, flaky kind. Lightly spray each side of the biscuits with cooking spray. Coat each biscuit in the cheese/breadcrumb mixture and place on the prepared baking sheet, sprinkling any extra over the tops of the biscuits. Bake for 15 to 17 minutes, or until golden.

The cheese and the breadcrumbs make for a crunchy biscuit and the two kinds of pepper add a little spice. If you prefer, mix in some Italian seasoning instead of the pepper.

My husband always has to eat one hot off of the pan.

I was a little leary of these microwavable meat entrees, but it turns out they are pretty tasty. If you are going to use the barbeque sauce, be sure to get the pork au jus and not the pork in gravy.

Now just nuke your entree for about 4 minutes (follow the package directions), dispose of the "au jus" (I save it to mix in with the dogs' food), shred the meat, and mix in the barbeque sauce.

This time, I topped it with pickles, but sometimes I like coleslaw on my sandwich.

There you have it...a semi-homemade meal in less than 30 minutes....and it all starts with a can of Tomato Sauce. 

Disclaimer: I was given a sample of Red Gold Tomato products in order to give a review. All opinions, however, are my own.