Party Sliders

Adapted from: kevinandamanda.com

1 lb. ground beef

1 tsp. salt

1 tsp. pepper

1 tsp. cumin

1 tsp. ground mustard

1/2 tsp. paprika

1 large onion, diced

1 (10 oz.) can Rotel tomatoes, drained

4 tsp. minced garlic

12 slices of your favorite cheese (we used Gouda)

12 dinner rolls (we used King's Hawaiian dinner rolls)

For the glaze:

1 stick butter

2 Tbsp. brown sugar

1 Tbsp. dijon mustard

1 Tbsp. Worcestershire sauce

1 Tbsp. sesame seeds (optional)

Preheat oven to 350°. Coat 9x13 baking dish with cooking spray. Place large skillet on stove top over high heat. Once skillet is hot, add beef and sear on each side for a couple of minutes. Reduce heat and add salt, pepper, cumin, ground mustard, paprika, and onions, and continue to brown beef, breaking into pieces with spatula. Cook beef mixture until beef is cooked through and onions are tender. While beef continues to cook, add all ingredients to small saucepan and cook on medium heat until everything is melted and sauce is smooth. Add Rotel to beef and stir until well combined. Place bottom half of rolls in prepared pan. Top with beef, then place sliced cheese on top. Cover with tops of rolls. Pour sauce over sliders, then place in oven and bake for 25 minutes.

These are amazing! I wanted to make something quick and easy, but full of flavor, and these fit the bill. We didn't have sesame seeds, and I couldn't rationalize spending almost $4 when we never use them, so I omitted them from our recipe. However, I am sure they add a nice dimension to the recipe if you have them! These are the perfect combination of sweet and salty, and they are wonderful reheated the next day! I just popped them in the oven at 350° for 10 minutes, and they were perfect. We are going to try these again with turkey meat to see how they taste. Honestly, they are so flavorful, I think they will be amazing! 

Banana Ice Cream

Adapted from: tasteofhome.com

4 cups half and half

2 1/2 cups sugar

Dash of salt

4 eggs, lightly beaten

4 cups heavy whipping cream

1 (5 oz) can evaporated milk

1 Tbsp. vanilla extract

4 large very ripe bananas, mashed (you will not need these until right before putting custard in ice cream maker)

In a large saucepan, heat half and half to 175°. Stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until it reaches 160° and coats the back of a metal spoon. Remove from heat; cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, evaporated milk, and vanilla. Press plastic wrap onto surface and custard and refrigerate for several hours or overnight. Before putting into cylinder of ice cream maker, add bananas. Churn according to ice cream maker directions. 

My Grandma always made the best banana ice cream. Honestly, every ice cream that she made was wonderful, but banana was always a nice treat, and it was so incredibly refreshing during the summer! Hers was always creamy and packed with a great banana flavor. This recipe is close to hers, and I can truly say that it is the best ice cream I have ever had! It is super creamy and rich, and 4 bananas gives it just the right flavor. This custard would make a great base for other ice cream flavors, and although it is a bit time consuming, it is well worth the effort. I will say that I walked away from the stove while I was waiting for the egg mixture to heat back up, and I ended up with a few bits of scrambled egg. If this happens to you, don't stress! I just poured the entire mixture through a strainer and it was good as new. If you have kiddos that love bananas (like our son), they will adore this ice cream! 

Garlic Tuscan Shrimp

Adapted from: www.cafedelites.com (via Pinterest)

2 Tbsp. salted butter

6 cloves garlic, finely diced (or 6 heaping tsp. of minced garlic)

1 pound medium frozen shrimp, thawed and tails removed

1 small yellow onion, diced

5 oz. jarred sundried tomatoes, drained and diced

1 3/4 cups half and half

3 cups fresh baby spinach leaves

2/3 cup shredded Parmesan cheese

1 tsp. cornstarch (optional)

2 tsp. dried Italian herbs

1 Tbsp. parsley

Salt and pepper, to taste

Heat large skillet over medium high heat. Melt butter, then add garlic and cook until fragrant. Add shrimp and cook until cooked through and pink. Remove shrimp from skillet and set aside. Fry onion in butter remaining in the skillet. Next add sundried tomatoes and cook to release flavors (about 2 minutes). Reduce heat to medium-low and add half and half. Bring to a gently simmer and stire occasionally to thicken. Season with salt and pepper to taste (remember that your Parmesan will add salt as well, so be cautious with salt!). Add spinach leaves and allow to wilt in sauce, then add Parmesan cheese and simmer. If you would like a thicker sauce (definitely recommended!), add cornstarch and stir. You can add a little more cornstarch if needed to reach desired consistency. Add shrimp back into pan and stir to incorporate. Sprinkle with Italian herbs and parsley, and stir until well combined. Serve over pasta.

Vann gave up meat for Lent, and although we have a spicy catfish recipe that we love (recipe coming soon!), we wanted something a little different. Thus began my seafood search on Pinterest, and I stumbled upon this recipe. It was a huge success that night for dinner, but the ultimate test was seeing if was going to be good the next day (a MUST in order for a recipe to be considered a keeper in our household! If it isn't good leftover, we don't make it again. We live off leftovers and getting multiple meals out of one recipe!). Thankfully it was even better the next day, and I am so glad because we truly enjoyed this meal. It's a nice little treat every now and then! The sauce is versatile and be served over several different things to meet your needs. If you do serve over pasta, I would highly suggest a spaghetti or angel hair! I'm sure short pasta would be just as good, but the long pasta is a nice contrast to the shrimp!

Hot Bacon and Swiss Dip

Adapted from: macaroniandcheesecake.com

Found via: Pinterest

8 oz. cream cheese, softened

1/2 cup mayonnaise

1 cup swiss cheese, shredded

1/4 cup finely chopped onion

1/2 cup ritz crackers, crushed

1 pkg. real bacon bits

Preheat oven to 350 degrees. Spray cooking dish with cooking spray. In a medium bowl, combine cream cheese, mayonnaise, swiss cheese, and onion. Spread cream cheese mixture into baking dish (or aluminum pan. Pie pans work very well!). Top cream cheese mixture with crackers, then bacon, and bake for 10-12 minutes, until dip is hot and bubbly.

I didn't realize that it had been two years since I have posted a recipe. I started this new blog with such gusto, and then life happened and it slowly slipped away from me. During the time between the last post and now, we have started a new business called The Cookie Cakery, which is a Cottage Law Bakery in Alabaster, AL. I was fortunate enough to walk away from the hotel industry and pursue this venture full-time, while also getting to stay home with my little man. It is certainly a challenge, but I wouldn't change it for the world! Now, let's talk recipes!

This dip is addictive. It is also incredibly easy to make, and I highly suggest doubling it. It is our go-to dip for football games, and it can be made in an aluminum foil pan for easy cleanup. Ritz crackers are the best with this dip, but I think Hawaiian rolls would be FANTASTIC dipped in this as well! A great sweet and salty mixture that may be a little TOO dangerous for the waste line! If you have ever had Touch of Heaven Ham Rolls, this almost mimics that same flavor with the onion, but definitely has a deeper flavor with the bacon and the Swiss.