Ingredients

• 1 lb. ground beef
• 1 lb. hot or mild pork sausage
• 1 lb. Velveeta cheese, cubed
• 1 (12 ounce) pkg. King’s Hawaiian sweet rolls, halved lengthwise
• ½ cup (1 stick) salted butter, cubed
• 2 tablespoons finely minced onion
• 2 tablespoons packed light brown sugar
• 1 ½ teaspoons Worcestershire sauce
• ¼ teaspoon garlic powder
• Optional garnish: poppy seeds; chopped fresh herbs

Instructions

• In a large skillet over medium-high heat, cook ground beef and sausage until the meat is no longer pink. Drain off excess grease.
• Add the Velveeta cheese to the skillet with the meat. Cook, stirring constantly, over medium-low heat until the cheese melts. Set aside.
• Line a deep 11 x 7-inch baking dish with parchment paper, allowing some of the parchment to overhang the sides like handles. Place the bottom half of the rolls in the prepared dish.
• Assemble the sandwiches by spooning the meat mixture onto the bottom of the rolls. Place the top half of the rolls on top of the meat.
• In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
• Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
• Pour butter sauce over sandwiches. Sprinkle with poppy seeds.
• Cover with aluminum foil and refrigerate for at least 1 hour, but not more than 4 hours.
• Preheat oven to 350°F (180°C). Bake, covered, 25 minutes.
• Remove foil and bake uncovered for an additional 5 minutes or until golden brown. Let the sliders rest in the pan for about 10 minutes. Lift the sliders out of the pan onto a serving board, or serve them directly from the dish. Cut the sliders and pull them apart.

Notes

• For the best results, let the sandwiches sit in the butter sauce for at least 1 hour before baking. This allows the rolls time to soak up all of that flavor. I don’t recommend keeping them in the sauce for more than about 4 hours before baking.

Ingredients:

½ c chopped sun dried tomatoes

1 14oz. Can artichoke hearts, chopped

1 10oz bag frozen spinach, thawed and squeezed dry

8 oz cream cheese, room temperature

8 oz sour cream

¼ c grated Parmesan cheese

4 oz Feta cheese, crumbled

½ c onion, chopped

1/3 c mayonnaise

1 T red wine vinegar

2 garlic cloves, grated

S&P to taste

Directions:

Place sun dried tomatoes into 1 c water in microwave for 3 min. Set aside

Mix cream cheese, sour cream, mayo, onion, Feta Cheese, S&P together in bowl

Add the Parmesan cheese, artichokes, garlic and vinegar into bowl and mix together

Add in spinach and mix together

Add in tomatoes (drained) with the above mixture

Place in deep dish and bake in microwave on high for 12 minutes or in 350 degree oven 20 min

Serve with veggies or tortilla chips

16 cups popped popcorn (unsalted)

1 cup unsalted butter

1 cup granulated sugar

1 ½ cups brown sugar

½ cup Lyle’s Golden Syrup (if can’t find use corn syrup)

1 tsp. lemon juice

1 tsp. salt

1/2 cup oatmeal cookie mix

½ tsp. baking soda

1 ½ cups pecan (chopped or not)

1 cup raisins, divided

1/4 cup cinnamon sugar

DIRECTIONS

Preheat oven to 250F. NOTE: Keep popcorn mixture in the bowl, mix it with the caramel mixture and THEN divide onto sheets!!!!!

Spray two baking sheets with nonstick baking spray and set aside.

In a large bowl (the largest heat safe bowl you have in the house) put popcorn and 1/2 cup raisins in it. Set aside.

In a large saucepan over medium-high heat, combine the butter, sugars, golden syrup, lemon juice and salt.

Cook, stirring occasionally, until the butter and sugars melt together.

Increase the heat to high and bring the mixture to a boil.

Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6-9 minutes.

Remove from the heat and stir in oatmeal cookie mix and the baking soda.

The syrup with bubbles and foam with the baking soda is added, simply stir until it subsides. Immediately pour the caramel over the popcorn mixture and stir with a large wooden spoon until a caramel glaze completely coat all the popped corn and mix until all the popcorn is covered.

Divide the caramel corn between the prepared baking sheets and sprinkle caramel corn with 1/8 cup cinnamon sugar per baking sheet. 

Bake for 20 minutes.

Remove from oven and stir and flip (I use a heat proof spatula) the caramel corn.

Bake for another 20 minutes. Do the same again.

Let caramel corn cool completely.

Store in a tightly covered container for up to a week.