Ham & Cheese Rolls

This would be good with pretty much any filling.

Ham & Cheese Rolls (4 servings)

Take 1 piece of dough and roll it into a circle (we used some frozen roll dough, placed in the fridge overnight so they had thawed but not risen) Put one 1 oz cheese (about 1 cup shredded) and 1/4 cup chopped ham in middle. Fold over the dough and seal. Spray a piece of foil with non stick spray. Wrap roll in foil, then put in gallon size zip top bag. Freeze.

Unwrap. Place on cookie sheet and bake 30 minutes or until golden brown.

Zesty Slow Cooker BBQ Chicken

Everyone has raved about this. I haven't tried it, but it has turned out really well for everyone else.

ZESTY SLOW COOKER BBQ CHICKEN

3 lbs Boneless Skinless Chicken Breast Halves

1 - 18 oz Mesquite BBQ Sauce

1/2 cup Zesty Italian Salad Dressing

1/4 cup Brown Sugar

2 TBS Worcestershire Sauce

Combine BBQ Sauce, Italian dressing, brown sugar, and Worcestershire in a gallon size bag. Mix in bag. Add chicken. Freeze.

Thaw, place in slow cooker and cook for 6-8 hours on low. Use fork to shred chicken, and serve on buns. 

Pulled Pork

1 large onion, chopped
6 garlic cloves, peeled

1 pickled jalapeño pepper, seeded and chopped

2 teaspoons of Chipotle chile powder

1 Tbsp tomato paste

2 Tbsp Dijon mustard

3/4 cup distilled white vinegar

1 teaspoon paprika

1/3 cup ketchup

2 teaspoons Worcestershire sauce

1/4 cup light brown sugar

Salt

3 lbs of pork butt shoulder roast, trimmed of excess fat

Purée all of the sauce ingredients. Put sauce and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Serve hot on hamburger buns or ciabatta rolls.

Serves 6 to 8.

Big Samwich

1 loaf French bread, sliced in half lengthwise

6 oz meat (salami, ham, pastrami, or pepperoni)

Sliced cheese (American, Swiss, Cheddar, or Mozzarella)

¼ cup mayonnaise

2 tbs. Prepared mustard

Caramelized onions, mushrooms, and bell peppers

Spread mayonnaise on both sides of bread, squirt mustard on bread and mix with mayo till it's a uniform color.  Place sliced meat on bread, top with cheese.  Add caramelized veggies and then place “lid” on the sandwich, wrap well in foil and bake at 350 degrees for 30 minutes.  You can cook it in the microwave if you prefer, but bread will not be crusty and overall the results are not as good.  Remove from oven and slice into serving-sized pieces.  Garnish with sliced tomatoes if you like.  Variation: and add a small amount of pesto to the mayonnaise-mustard mixture.  

(To caramelize the vegetables, slice them thin and saute in a small amount of olive oil until they brown nicely.)