Ham and Swiss Stromboli

February 25, 2013 Leave a Comment
Ham and Swiss Stromboli

Ham and Swiss Stromboli

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This pretty swirled sandwich loaf from Pat Raport of Gainesville, Florida is fast, easy and versatile.  “Fill it with anything your family likes,” she suggests.  “Try sliced pepperoni and provolone cheese, or anchovies and ripe olives if you’re feeling adventurous.”

 

Ham and Swiss Stromboli Recipe

Ham and Swiss Stromboli

1 tube (11 oz.) refrigerated crusty French loaf

6 oz. thinly slices deli ham

6 green onions, sliced

8 bacon strips, cooked and crumbled

1 ½ cups (6 oz.) shredded Swiss cheese

 

Unroll dough into a rectangle on a greased baking sheet.  Place ham over dough to within ½ inch of edges; sprinkle with onions, bacon and cheese.  Roll up jelly-roll style, starting with a long side.  Pinch seam to seal and tuck ends under.  Place seam side down on baking sheet. 

With a sharp knife, cut several ¼  inch-deep slits on top of loaf.  Bake at 350 F. for 26-30 minutes or until golden brown.  Cool slightly before slicing.  Serve warm.       8 servings

(Recipe for Ham and Swiss Stromboli is from www.tasteofhome.com, 2012)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Toffee ‘n Fudge Bars

February 25, 2013 Leave a Comment

This Toffee ‘n Fudge bar is a chocolate treat NO ONE can resist!

Toffee ‘n Fudge Bars Recipe

Toffee ‘n Fudge Bars

1 cup sugar

½ cup margarine, softened

1 ½ tsp. vanilla

1 egg

1 ½  cups flour

½ cup cocoa

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¼ cup chopped nuts

4 (1.05 oz.) chocolate-covered toffee candy bars, coarsely crushed

 

Preheat oven to 350 F.  In a large bowl, beat sugar, margarine, vanilla and egg until light and fluffy.  Add flour, cocoa, baking powder. Baking soda and salt to margarine mixture; blend at low speed until dough forms, about 1 minute (Dough will be stiff).  Stir in nuts and half of crushed toffee bars.

Press in ungreased 9 inch square pan.  Sprinkle with remaining crushed toffee bars.  Bake at 350 F. for 15 to 20 minutes or until center is set.  Cool completely.  Cut into bars.       25 bars

 

(Recipe for Toffee ‘n Fudge Bars was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Caramel Layer Oatmeal Fudge Bars

February 25, 2013 Leave a Comment

This fudge-filled bar with a chewy caramel layer is made with a brownie mix for extra easy preparation.

Caramel Layer Oatmeal Fudge Bars Recipe

Caramel Layer Oatmeal Fudge Bars

32 caramels

1/4 cup milk

1 cup firmly packed brown sugar

¾ cup margarine, softened

1 ½ cups flour

1 ½ cups quick-cooking rolled oats

½ tsp. baking soda

¼ tsp. salt

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix

¼ cup VERY hot tap water

¼ cup oil

1 egg

Preheat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In small saucepan over low heat, melt caramels with milk, stirring occasionally until well blended.

In large bowl, beat brown sugar and margarine until light and fluffy.  In medium bowl, combine flour, oats, baking soda and salt.  Add flour mixture to sugar mixture; mix at low speed until crumbly.  Reserve 1 ½ cups of crumb mixture.  Press remaining crumb mixture in bottom of prepared pan.  Pour melted caramel mixture over crust; spread evenly.

In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon.  Carefully spread over caramel layer.  Sprinkle with 1 ½ cups reserved crumb mixture.  Bake at 350 F. for 30 to 40 minutes or until deep golden brown.  Cool completely.  Cut into bars.       36 bars

(Recipe for Caramel Layer Oatmeal Fudge Bars was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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