Recipes!

Following thru with my promise of providing some recipes! I am not a cook that likes to do a bunch of little steps, so these recipes are very low on the difficulty scale!

We'll start with Party Sandwiches. First and foremost, you must use the Hawaiian Sweet Rolls. The little ones. You know, these...



Just trust me. Okay, moving on. Separate all of the rolls and cut them in half {horizontally, in case you were wondering}. The filling of the sandwich will be ham and swiss cheese. Now, comes the sauce...it makes the sandwich.

Sauce: (makes enough for 2 dozen sandwiches)

• 1/2 stick butter (melted)
  
• 4 tbs mustard
  
• 4 tbs Worcestershire sauce
  
• 4 tbs Poppy seeds
  

Stir the sauce until well blended. Spread sauce on inside of both the top and bottom rolls. Put 1 piece of ham and 1 slice of swiss on each roll and put the sandwich back together. I put the rolls in a casserole dish all nice and snug next to each other and cover them with foil so that the bread doesn't dry out. Once you have assembled the sandwiches, you bake them at 350 degrees for about 15 minutes...really just make sure they get good and warm and the cheese melts. These are best served warm. How good are these? Let's just say, when Joe got to the party Friday night...he grabbed an entire tray and may or may not have devoured them.

Recipe #2: Corn Dip

Here's what you'll Need:

• 2 cans Fiesta Corn
  
• 2 cups Fiesta {Mexican blend} cheese
  
• 1 cup shredded Parmesan cheese
  
• 2 cups Mayonnaise
  
• 1 small can chopped green chiles OR jalapenos {depends on your mood}

Mix ingredients together in a nice, big bowl. Put into 8 x 8 dish and bake at 350 degrees for about half an hour. It should be nice and bubbly and golden when you pull it out. Let it sit for 5-10 minutes before serving, and serve with tortilla chips. This was the hit of the party. Stephanie and I will never tell our secret. Never. Okay, maybe...just not now.


Recipe #3: Peach Pecan Cobbler Dessert {Owens' Style}

This recipe has a story. Joe's 'way-back' great grandfather, Jared Groce, built Liendo Plantation out in Hempstead. That is where we had our rehearsal dinner. Beautiful, beautiful place. If I wasn't afraid of the law, I might consider moving in with the family. Love. that. place. The current owner is an awesome guy that can put together an amazing menu. The dessert at our rehearsal was phenominal. So much so, that I needed to know how to make it. Okay, that didn't happen, but we have since come up with a pretty close second. Thanks to my Aunt Dana. She's good. This is a NO. FAIL. RECIPE. Ready?

• 2 Granny Smith Deep Dish Peach pies {You can really use any kind of peach whatever}
  
• 1-2 jars of caramel ice cream topping {as much or as little as you want}
  
• Cinnamon
  
• Pecans {again, as much or as little as you want}
  

Let the pies sit out to soften. You will take a large knife and attempt to dice them. This will get messy. It's OK. You just want them in 'chunks'. Once you have the pies all nice and cut up, put them in a nice, BIG bowl. Pour your desired amount of caramel on top, sprinkle as much cinnamon in there as you want, throw some pecans in there and stir. It's a good work out. Dump it into a nice casserole dish, and bake at whatever time/temperature that Granny Smith told you to bake it. To top it off, don't you dare think about serving this without ice cream. Don't.

Let me know if you try these recipes and you like them! We definitely LOVE them.