I love sliders. They are literally the perfect food for any gatherings from sports to holidays. Another thing that makes them awesome is you can prep them the day before, and simply pop them in the oven before your event.
These sliders may be my new favorite. I mean, bacon, ranch, CHEESE?!?! What’s not to love, right?
Begin with 12 potato rolls (I like Martins) and place the bottom halves on a parchment paper lined baking sheet. Melt a stick of butter with 1tsp garlic salt, 1/2tsp onion powder, & 1tbl dried parsley. Brush over your roll halves.
Break apart 6 slices of Colby jack cheese and place on your bread.
Now layer 1lb thinly sliced deli chicken (or you could use shredded rotisserie chicken).
Cook 6 pieces of bacon until crispy.
Crumble and sprinkle on top of your chicken.
Drizzle 1/3C “good” Ranch dressing (y’all know what I’m talking about) over the bacon.
Add more broken Colby jack slices.
Put the tops of the rolls back on and brush with the rest of your butter. Sprinkle with grated Parmesan cheese.
Cover loosely with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 10 minutes.
Try and grab 1 or 3 for yourself before they disappear!
Adapted From: Melissa’s Southern Kitchen
You know what makes shortbread taste even more delicious than it already does? Pecans and powdered sugar – LOTS of powdered sugar. I had never made these before but they have always been one of my favorite Christmas cookies. So easy and festive.
Using a Kitchenaid mixer: Begin by creaming together 2 sticks of softened butter and 1/2C powdered sugar. Once combined, add in 2tsp vanilla extract. Slowly add 1/4tsp salt, 2 cups of flour, and finally 1C chopped pecans.
Roll into 1 inch balls and place on ungreased cookie sheet. This makes about 30 cookies.
Bake at 325 degrees for 20 minutes. Roll them immediately in powdered sugar while they are still hot, and then a second time after they cool. Enjoy!
Inspired By: Delish.com
Between football season and holiday parties, there are so many occasions for good sliders. I’ve been making these particular ones for a few years and they never disappoint. You can even make them a day ahead of time and pop them in the oven right before serving.
Begin by generously spraying nonstick spray into a baking dish. Cut a dozen dinner rolls in half and lay the bottom half in your pan. I’ve used both plain and Kings Hawaiian rolls and both turn out perfectly.
Heat a skillet over medium high heat until it’s almost smoking. Add a pound of ground sirloin – don’t break it up, just let it sizzle for 2 minutes on each side until it begins to char. This adds amazing texture and flavor to the meat.
Now add a chopped onion plus 1tsp salt, 1tsp pepper, 1tsp cumin, 1tsp mustard powder, and 1/2tsp paprika. Break up meat and cook it through. Add a 1tsp minced garlic and cook for another minute before removing from heat. Drain off any excess grease and then stir in 1 drained can of Rotel.
Once combined, spoon your meat mixture over the bottom half of your rolls. Layer with 12 slices of sharp cheddar cheese and cover with the top halves of the rolls.
To make your glaze melt 1 stick of butter in a small sauce pan. Add in 2tbl brown sugar, 1tbl Worcestershire, 1tbl Dijon, and 1tbl sesame seeds. Pour over your rolls.
Bake uncovered at 350 degrees for 25-30 minutes until tops begin to brown. Enjoy!!
Adapted From – Kevin & Amanda
In honor of National Chocolate Chip Cookie Day, I feel like I should share the last “chip” recipe you’ll ever need. I say “chip” because I have made these with milk chocolate, toffee, mint, peanut butter, and white chocolate chips and all are heavenly.
I use my Kitchenaid Mixer but I think you could possibly get away with using a decent hand mixer.
Begin by sifting 2 cups minus 2 tablespoons of cake flour, 1 & 2/3 cups bread flour, 1.25 teaspoons baking soda, 1.5 teaspoons baking powder, & 1.5 teaspoons coarse salt. Set aside.
With paddle attachment cream together 2.5 sticks unsalted butter (room temp), 1 cup plus 2 tablespoons granulated sugar, & 1.25 cups light brown sugar until light and fluffy – approximately 5 minutes.
Reduce speed and add 2 eggs & 2 teaspoons of vanilla extract.
Slowly add dry ingredients and mix until combined. Fold in your chips.
Refrigerate for 24-36 hours – DO NOT SKIP THIS STEP.
When ready, drop by the spoonful and bake at 350 for 10-12 minutes – Cool on a wire rack.
You will be the hit of the bake sale, the cookie swap, & the neighborhood Christmas party. You are welcome!🍪
Adapted From: I Am Baker
Another one of my favorite things to do is party plan. I mean, who doesn’t love a good party, right?! In less than a month my little brother is marrying the perfect girl to complete our family. I had the absolute honor and pleasure of helping plan her bridal shower a couple of weeks ago. The bride-to-be and I have many things in common including a love for champagne. It’s the epitome of a celebratory indulgence, and an upcoming wedding is most definitely cause for celebration!! A mimosa bar is super fun and so visually appealing for any shower, brunch, birthday, etc. I found these cute, rustic bottles at Home Goods for a steal and I hit up Hobby Lobby for chalkboard tags, banners, and other accessories. I had plenty of markers from making my son’s first birthday chalkboard (which I will blog about later). Here was my initial vision:
And here is the final display.
You can’t see the MIMOSA banner above the BAR banner. I finished it off with various fruits and an ice bucket with her new monogram. It was a hit.😊