How many of you have boards full of recipes on Pinterest?
Me! Me! Me!
I have so many recipes saved to different boards on Pinterest. Sometimes they are fantastic recipes that I want to keep, or as my Grandma Julia would say after a delightful meal or dessert, “Don’t lose that recipe!”
Other times my pins are recipe fails that I forget to delete, so periodically, I have to go through my boards and purge the yucky, difficult, or poor performance recipes. That’s what I was doing this morning when I decided I would share some of my favorite tried and true recipes with you.
Sweet Ham & Swiss Sliders
Sweet Ham & Swiss Sliders from Uplifting Mayhem
These sliders are super easy to make, don’t contain a ton of ingredients, and are a great addition to a meal or party with lots of guests.
They are a family favorite and are always delicious.
I’ve seen them called many different names, like “funeral sandwiches,” “sliders,” “mini-sandwiches,” etc. My family just calls them “Sammies!”
Cook time: 20 mins, Total time: 20 mins
- 24 Rolls
- 24 Slices of Black Forest Ham
- 24 Slices of Swiss Cheese
- 1 cube Butter, melted
- ¼ cup Brown Sugar
- 2 TBSP Dijon Mustard
- 1 TBSP Worcestershire Sauce
- 1 TBSP (or less) Poppy Seeds
- 1 tsp. Onion Powder
- Preheat oven to 350.
- Cut rolls in half and fill with ham and cheese. Place on cookie sheet.
- Mix together sauce and brush over rolls.
- Cover with foil. Bake @ 350 for 10 minutes, then remove foil and cook for 10 minutes more.
I like to make these ahead of time to give the flavor of the sauce time to meld with the sandwiches. I normally use two packages of sweet Hawaiian rolls in a 9×13 pan. When covering with foil, be sure to cover loosely so the top doesn’t stick.
Parmesan Roasted Carrots
Parmesan Roasted Carrots from Home Based Mom
Roasted carrots are my favorite way to eat carrots and these are amazing! The garlicky butteriness can’t be beat.
Prep time: 10 minutes, Cook time 25 minutes
- 8-10 carrots peeled
- 2 Tbsp butter melted
- 2 tsp garlic minced
- 4 Tbsp Parmesan Cheese
- 1 tsp chopped parsley
- Preheat oven to 400 degrees F.
- Mix melted butter and garlic together.
- Place carrots on a parchment paper-lined baking sheet.
- Drizzle with butter/garlic mixture.
- Roast in oven for 15 minutes.
- Shake pan occasionally to rotate carrots.
- Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
- Top with parsley and serve immediately
I love to add a pinch of sea salt before cooking. I have altered the recipe using rosemary instead of parsley and it was great too!
Raspberry & Lemon Layer Cake
Raspberry & Lemon Layer Cake from the view from great island
Raspberry and lemon are one of my all-time favorite flavor combinations, especially when it comes to cheesecake from The Cheesecake Factory… mmm…
In cake form, throw in some buttercream and I’m hooked.
Prep time 25 min, Cook time 25 min
- 9 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs separated
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup plain greek yogurt
- 1 heaped cup raspberries
- 2 sticks (1 cup) unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- The juice of 1 and 1/2 lemons about 3-4 tablespoons
- Optional: 1 small drop yellow gel food coloring
- Preheat oven to 350F.
- Butter and flour 2 non-stick 9-inch cake pans (you can use 8-inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to ensure a good release.
- Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
- Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
- Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
- Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don’t over bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
- To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it’s too stiff.
- Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with the second layer and finish frosting top and sides.
My suggestion: I love this cake just the way it is! I have experimented with using seedless raspberry jam between the two cakes instead of a layer of lemon buttercream; it was delicious that way too!
The Ultimate Rice Krispie Treats
The Ultimate Rice Krispie Treats from Rumbly in my Tumbly
These are no ordinary Rice Krispie Treats: they are extra marshmallowy and extra addictive. This is truly the Ultimate Rice Krispie Treats recipe.
- 5 TBSP butter
- 8 cups + another 2 cups of mini marshmallows
- 6 cups Rice Krispies cereal
- 1/2 teaspoon salt
- Spray a 9×9 inch pan with non-stick spray and line it with a foil or parchment paper sling. Spray again.
- In a very large microwave-safe bowl, place your butter, salt, and 8 cups of mini marshmallows. Microwave in 30-second increments, stirring in between until butter and marshmallows are completely melted and smooth.
- Add in the Rice Krispie cereal and mix well. Add in the remaining marshmallows while still warm and lightly press into your prepared pan. (using a spoon with a little butter on it will help you accomplish this without it sticking all over your hands.)
- Chill in the fridge for at least 30 minutes before cutting into squares. Enjoy!
Send me a dozen! Just kidding They’re perfect. I’ve added colorful sprinkles or mini M&Ms on top to add a pop of color.
Chicken Wonton Tacos
Chicken Wonton Tacos recipe and photo by OdaMae on allrecipes.com
When I first found this recipe on Pinterest I knew that I had to try it. I love the Chicken Wonton Tacos at Applebees.
This recipe is pretty close to the real deal, but I made a few tweaks the second time I cooked it.
Prep time: 20 mins, Cook time: 10 mins
- ⅓ head red cabbage, sliced and chopped
- 4 small carrots, peeled and grated
- ¼ cup coleslaw dressing
- ¼ cup red wine vinegar
- 2 TBSP soy sauce
- 2 TBSP teriyaki sauce
- 2 TBSP sesame oil
- 1 pound ground chicken
- ¼ cup stir-fry sauce
- 14 wonton wrappers
- Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
- Preheat oven to 350 F.
- Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
- Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
- Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
I usually buy a bag of pre-made shredded coleslaw vegetables because it saves prep time. I also cut the amount of vinegar in half.
What are your favorite Pinterest recipes? Have you tried any of these before?
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