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.  

Homemade Everything Bagels


  • 1 and 1/2 cups warm water
  • 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
  • 4 cups (480g) bread flour*
  • 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*
  • 2 teaspoonsalt
  • coating the bowl: nonstick spray or 1 Tablespoon olive oil

Water Bath

  • 2 quartwater
  • 1/4 cup honey (or barley malt syrup)*


  • 2 Tablespoonpoppy seeds
  • 2 Tablespoonsesame seeds
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried garlic flakes
  • 1 Tablespoon coarse salt
  • egg wash: 1 egg white beaten with 1 Tablespoon water


  1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
  3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
  4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  5. Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  7. Preheat oven to 425°F (218°C).
  8. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
  9. Combine the everything bagel seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  10. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Blood Orange Upside Down Cake


Blood Orange Topping on Cake:

  • 4 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 2 blood oranges, rinds removed* and thinly sliced


  • 1 cup all-purpose flour
  • 1/2 cup almond flour (or another 1/2 cup all-purpose flour)
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup sugar
  • Grated zest of 1 blood orange
  • 1/2 cup plain Greek yogurt
  • 3 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 cup extra-virgin olive oil


For the Blood Orange Topping (do this first):

  • In a microwave-safe bowl or a saucepan on the stove, melt the butter.  Whisk in the sugar until it melts.  Pour the mixture into the bottom of a greased 9-inch round cake pan.  Arrange the orange slices on top of the mixture, overlapping slightly, in a spiral pattern.  You may wind up not using all the orange slices, depending on their size.  Have a snack.

For the Cake:

  • Preheat the oven to 350 degrees F.  In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
  • In a medium bowl, place the sugar and orange zest and rub them together with your fingers until the sugar smells fragrantly orange. This releases the oils in the zest and flavors the cake.
  • Add the yogurt, eggs, olive oil, and almond extract to the sugar and whisk vigorously until the mixture is very well blended.  Whisk some more for good measure.
  • Add the dry ingredients, and fold and stir them in with a wooden spoon until fully blended and the batter is smooth and thick.
  • Pour the batter over the orange slices in the cake pan and bake for 35-40 minutes, or until the cake is golden brown and beginning to come away from the pan.  A knife or toothpick inserted in the center should come out clean.
  • Let the pan cool on a rack for 5 minutes, then run a knife or thin spatula around the edges of the cake.  Place a large plate over the pan, then flip so the cake comes out upside-down onto the plate.
  • Let cool to room temperature.  Serve alone or with whipped cream.  Cake will keep, well-wrapped at room temperature, for 3-4 days.

Banana Bread

Thanks Samin Nosrat

Time: 1 hour, 15 minutes (10 minutes active time)
Yield: 1 loaf

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon cinnamon, plus 1/2 teaspoon for topping
1 1/3 cups mashed ripe bananas from about 3 large, 4 medium, or 5 small bananas), plus (optional) 1 whole ripe banana for topping the loaf
3/4 cup neutral oil, such as canola
Packed 1/2 cup dark brown sugar, plus 2 tablespoons for topping
1 1/2 teaspoons vanilla extract
2 large eggs at room temperature
1/3 cup (75 grams) buttermilk, at room temperature
1/2 teaspoon flaky sea salt for topping


Remove upper rack from oven and set remaining rack to center position. Preheat oven to 350 degrees.

Grease a 5-inch by 9-inch loaf pan and set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Set aside.

In a medium bowl, whisk together mashed bananas, oil, ½ cup brown sugar, vanilla extract, eggs, and buttermilk to combine.

Gently fold the banana mixture into the dry mixture and stir until just combined and no dry flour is visible. Scrape into prepared loaf pan.

Slice remaining banana in half lengthwise and gently lay on top of the batter, cut-side down. In a small bowl, combine a half teaspoon cinnamon, 2 tablespoons brown sugar, and flaky salt, then sprinkle evenly over batter and banana.

Place pan on prepared rack toward rear of oven and bake for 30 minutes, then rotate pan 180 degrees. Continue baking for another 30 to 35 minutes, or until inserted skewer comes out clean and edges of the loaf pull away from the pan.

Notes and substitutions:

It is perfectly fine to use frozen bananas that have been defrosted—just make sure to use any liquid that the frozen bananas give off after defrosting. That’s pure banana flavor!)

Replace up to 1 cup of the all-purpose flour with whole wheat pastry flour if you like—this is my preferred version.

Use light brown sugar if you don’t have dark brown.

Use plain yogurt (Greek, low-fat or full-fat) if you don’t have buttermilk.

If you don’t have flaky sea salt, use a quarter teaspoon fine salt for the topping.

Use an 8-inch square baking pan if you don’t have a loaf pan, but adjust baking time to 35 to 40 minutes.