Crock-pot Ketchup & Grape Jelly Ham Sandwiches

 

Ketchup and Grape Jelly Sandwich

 

Equal parts of Ketchup and Grape jelly cooked together  on the stove top make this wonderful sweet sauce. Pair the sauce with some cocktail wieners and you have got yourself one dangerously delicious appetizer. If you have yet to try this sweet and savory combo, you had better put it on your to-do list, and quickly!

Now… Have you ever tried replacing the wieners with ham and loading all this yumminess on a toasted bagel that has been smothered with cream cheese and  topped with a few banana peppers? (pardon the run on, but it had to happen) I have. More than once. Ok, more than twice..  I’m leaving it at that.

Check. it. out.

Ingredients:

2 pounds of deli ham, thinly sliced ( I use cooked or chopped ham, whatever is cheaper)

1 – 1 1/4 C. Grape Jelly

1 – 1 1/4 C. Ketchup ( must use same amount as you used for grape jelly)

8-10 bagels

cream cheese for spreading ( this helps cut the sweetness of the ketchup/grape jelly  ham)

banana peppers to put in the sandwich   (optional)

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Directions:

Peel the ham apart piece by piece ( so the ham will not cook in a clump and so the sauce evenly coats each piece of ham) and place it in the crock pot. Add equal parts of grape jelly and ketchup. Because buying meat from the deli is usually slightly under or over the poundage wanted, start with 1 cup of each. If it does not look like enough add an additional 1/4 cup of each, this should be plenty. Turn the crock pot on low heat and cook for 2 hours, stirring occasionally. Toast up some bagels and spread them with cream cheese. Fill the bagels with some of the  ketchup/grape jelly ham and top with a few banana peppers.

* Please keep in mind that all crock-pots differ in temperatures. My crock-pot is the actual crock-pot brand.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Loaded Cheese Fry Grilled Cheese

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Loaded cheese fry grilled cheese

If you are looking for a way to spice up a boring ole grilled cheese sandwich, this is the recipe for you. Trust me; this is not your momma’s grilled cheese. It’s loaded with bacon, minute steak, and of course french fries; but what really takes this sandwich to the next level is the chili srachara mayo that is smothered on the top and bottom of this sandwich.

** This would be a great recipe to use up left over french fries from take out!

Lets cut to the chase; shall we?

Ingredients for 2 sandwiches:

4 pieces of bread ( I used the pre-sliced Italian. Do not use thick slices of bread)

6 slices of cheese  ( 3 for each sandwich. I used velveeta single slices because it most resembles the cheese they put on loaded cheese fries)

3 minute steaks ( cut up and cooked)

4 pieces of bacon (cooked and crumbled)

French Fries  ( enough to load it up! Depends on the size of the fries how many you use 😉 )

Butter for grilling the sandwiches

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Hot Chili Sriracha Mayo 

4 Tbsp. mayo

2 tsp. hot chili Sriracha

Mix together

Directions:

First butter one side of each piece of bread and grill it. This makes your bread more sturdy so it can hold the sriracha mayo without making your bread soggy.

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Once you have toasted one side of all four slices of bread, spread them with the Sriracha Mayo. You want to spread all four slices with the Sriracha Mayo. my photo only shows 2 slices spread.

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After all four slices are spread with Sriracha Mayo on the toasted side then it is time to start layering. Split the crumbled bacon between the two sandwiches. I lay my bacon on top of the Sriracha Mayo and then place 2 pieces of cheese on top of the bacon and then load up those fries.   (I do it the way so that as it grilles the cheese acts as a glue to the bacon and the fries)

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Load it up with fries! I am drooling now! =p

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On the other half of the sandwich which has all ready been spread with the sriracha mayo, split the minute steak between the two sandwiches and lay it on top of the Sriracha Mayo.

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Lay one piece of cheese on top of the minute steak.

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Now for the tricky part; carefully put the sandwiches together. To do this I pick up the part with the minute steaks using two hands and quickly position it over top the part with the fries. Then butter your pan and grill the sandwich, pressing it down with a spatula. Once the bottom of the sandwiches are grilled to a golden perfection then carefully lift the sandwiches off of the frying pan. Add more butter to the frying pan and carefully flip the sandwiches to grill the other side.. I use my hands to flip it into the pan (But be CAREFUL not to burn yourself!)

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** If your cheese is not melting fast enough, put a cover over the  frying pan ( I used a cookie sheet)  to trap the heat. This will allow the cheese to melt more quickly.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Buckin’ Bronco Nachos

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Nacho's Final

 

My brother is one of my toughest critics and if he say’s something is good, I know it is! And he told me these were awesome! I loved these because they were so easy to make and a great budget friendly crowd pleaser. =)

Buckin’ Bronco Nachos

Ingredients:

2 pounds ground beef (cooked and drained)

1 to 1 1/2  Cups of your favorite BBQ sauce

1 Cup caned baked beans ( you will have left overs, put them in a bowl and store in the fridge for later)

10 slices of pepper jack OR Monterrey & Colby Jack cheese ( I did half and half because not everyone in my family likes pepper jack, so I did 5 slices of pepper Jack on the one side and 5 slices of the Monterrey and Colby Jack on the other side)

1 – 13 oz bag of Tortilla chips ( you will use most of the bag)

Frunions for Topping ( I forgot to measure these but I would say I used a good half of a cup)

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Directions:

Pre heat oven to 350 degrees

Once you have cooked and drained your hamburg return it back to the frying pan you used and add BBQ sauce. You want the consistency of BBQ so start with one cup and go from there, if it looks like it needs more add the other 1/2 cup and mix well. Fill a cast iron skillet almost to the top with tortilla chips ( You may no use the whole 13 oz bag). Next add your BBQ burger evenly over the tortillas, then the cheese & Beans. Sprinkle frunions over the top and bake at 350 degrees for 5 – 10 minutes or until the cheese melts, be careful not to burn the frunions. Take out of the oven and serve right in the cast iron skillet.. Make sure your guests know that it will be HOT for a few minutes.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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