Cuban Sliders

Cuban Sliders

  • Servings: 12
  • Difficulty: easy
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  • 12 pack of Hawaiian Rolls
  • 1 pound of thinly sliced ham lunch meat
  • 1 package of Swiss cheese slices (you will need 8 slices)
  • 1 jar of Clausen dill pickle sandwich slices (you will need 6 slices)
  • 2 Tbsp. dried minced onion ( I use fresh onion)
  • 1 stick of melted butter (1/2 cup)(I only use 1/4 cup)
  • 1 Tbsp. Dijon mustard
  1. Preheat oven to 325 degrees.
  2. Grease an 8×12-inch pan (9×13-inch would also work) with butter.
  3. Without separating them, slice the entire package of Hawaiian rolls horizontally in half.
  4. Place the bottom half in buttered pan, cut side up.
  5. Layer ham slices on top of the cut rolls.
  6. Place Swiss cheese slices on top of the ham.
  7. Cut each pickle slice in half.  Place one half pickle slice on each slider.
  8. Cover with Hawaiian roll tops.
  9. Make sauce by whisking together melted butter and Dijon mustard.  Add in the minced onion and stir.
  10. Spoon the sauce over the roll tops.
  11. Cover pan with foil.
  12.  Bake for 15 minutes.  Remove foil and continue to bake for an additional 5 to 10 minutes or until the rolls are just beginning to get a little brown on top.  Watch carefully at the end so they don’t burn.
  13. Remove the sliders to a cutting board with a spatula and cut into 12 pieces. Serve immediately.
  14. Refrigerate any leftovers.

Perfect M&M cookies


  •  2 cups all-purpose flour
  •  1 tablespoon cornstarch
  •  3/4 teaspoon salt
  •  1 teaspoon baking soda
  •  3/4 cup brown sugar
  •  3/4 cup unsalted butter, softened (1 1/2 sticks)
  •  1/2 cup granulated sugar
  •  1 large egg
  •  1 teaspoon vanilla paste or 1 tablespoon vanilla extract
  •  one 12-ounce package of mini M&Ms

Butterscotch Popcorn Cookies

Butterscotch and Buttered Popcorn Cookies

4 cups popped popcorn
1 cup butterscotch chips
1/2 cup butter, softened
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 and 1/4 cups of all purpose flour
1/2 teaspoon baking soda


  1. Preheat your oven to 350 degrees. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth.
  2. In another bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter sugar mixture.
  3. Fold in the cooled popcorn and butterscotch chips so that it is evenly distributed through the batter. This might seem off since there is a lot of popcorn per batter but you measured correctly! Popcorn will break up slightly while you fold.
  4. Scoop a large tablespoon-size mound onto a parchment-lined baking sheet. Bake for about 10 to 12 minutes, until the edges are light brown. Transfer to a rack to cool. Recipe makes approx. 2 dozen cookies.

Ricotta Spinach Ham Breakfast Pies

One of my favorite Brunch Recipes of all time!!!



  • 1 sheet frozen puff pastry, thawed and rolled out
  • 6 Jones Dairy Farm ham slices, chopped
  • 3/4 cup ricotta
  • 1/2 cup grated mozzarella, plus more for topping
  • 2 tablespoons milk
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 4 cups baby spinach
  • 1 egg, beaten


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicone baking sheet.
  2. Combine the ham, ricotta, mozzarella, milk, nutmeg, salt and pepper in a medium bowl. Set aside.
  3. Place the olive oil in a small skillet over medium heat.
  4. Once hot, add the shallots and garlic and saute until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and transfer to the bowl with the ricotta mixture.
  5. Stir together until well combined.
  6. Cut the puff pastry sheet into 4 squares, place on the baking sheet and spoon the filling into the center of each.
  7. Gently fold up the sides of each square in a circular pattern pinching the creases together as you go.
  8. Brush each puff pastry with the beaten egg and top with a sprinkling of extra mozzarella.
  9. Bake in the oven for about 15-20 minutes until golden brown around the edges.
  10. Remove from oven, let cool a few minutes before serving.

Hua Juan

  • For the dough:
  • 1 teaspoon instant yeast
  • 1 cup milk, heated to 90 to 95° F
  • 3 cups (360 grams) all-purpose flour
  • 6 tablespoons sugar
  • 1/4 cup vegetable oil
  • For the scallion-sesame glaze:
  • 4 tablespoons chopped scallions, green parts only
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons toasted sesame oil


  1. Dissolve the yeast in the warm milk until it foams and smells yeasty. Mix in the rest of the ingredients for the dough (flour, oil, and sugar) and knead, either by hand or in a stand mixer fitted with the dough hook attachment, until you have a smooth ball. Cover with a damp cloth or seal tightly with plastic wrap and let proof in a warm place until doubled in size, 1 to 2 hours. [Editor’s note: Joy proofs her dough in an oven that’s on the lowest setting.]
  2. Mix together the ingredients for the scallion-sesame glaze and allow to macerate at room temperature. Cut out 12 squares of parchment paper, about 4- by 4-inches.
  3. After the dough has doubled in size, punch it down, transfer it to a lightly-floured work surface, and then separate into 12 egg-sized pieces.
  4. Roll each piece into a long oval and slash into long strips, leaving a 1/4-inch section attached at one end. Brush lightly with the glaze.
  5. Pick up the dough with both hands, twist like a cheese straw, and tuck the ends underneath to shape the buns and place on a square of parchment paper. (Here’s a small video to show you how:
  6. Place the shaped buns into baking pans (I have to use 2 pans to fit all 12 buns) and cover tightly with plastic wrap. Place the pans in a warm spot (or back in the warm oven) for another 40 to 60 minutes to proof.
  7. Steam the buns for 13 minutes. Using my stock pot with my pasta insert and steamer basket, I can steam 6 buns at a time (3 on each level).
  8. If not not eating immediately, transfer to a freezer bag once it has cooled and freeze. To reheat, wrap with plastic wrap or put in a fold-and-close sandwich bag and microwave for 45 seconds.

Internet Famous Red Sauce

  • 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
  • 5 tablespoons butter
  • medium onion, peeled and cut in half
  • Salt to taste


  1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
  2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
  3. Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

Crispy Cheesy Pan Pizza

This recipe is from King Arthur Flour and I LOVE

Couple hints for myself next time I make: MEASURE olive oil that goes into the pan.
Leave dough more shaggy.

Use the internet famous sauce.




  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon instant yeast or active dry yeast
  • 3/4 cup (170g) lukewarm water
  • 1 tablespoon (13g) olive oil + 1 1/2 tablespoons (18g) olive oil for the pan


  • 6 ounces (170g) mozzarella, grated (about 1 1/4 cups, loosely packed)*
  • 1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought
  • freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional*


  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

  2. Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.

  3. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
  4. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.

  5. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It’ll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.

  6. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.

  7. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.

  8. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
  9. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4″ to 5″ from the top heating element). Preheat the oven to 450°F.

  10. When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.

  11. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom’s not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.

  12. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
  13. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.