Recipes Cookbook - Flourless Chocolate Cake

Flourless Chocolate Cake |#Easychocolatedesserts #Glutenfreedessertseasy #Veganchocolatecupcakes #Easychocolatecake #Glutenfreeveganrecipes #Flourlesschocolatecakeeasy #Flourlesschocolatetorte #Flourlesschocolatecakeeasy #Bestflourlesschocolatecake #3ingredientchocolatecake #Tacopastasalad #Flourlessdesserts

Ingredients

• For the cake:
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs slightly beaten
• 1/2 cup Dutch process cocoa powder
For the chocolate ganache:
• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
3. Add the sugar, salt, and vanilla extract and stir to combine.
4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic |#Freshgreenbeanrecipes #Healthysidedishesfordinner #Ketogreenbeans #Greenbeanrecipeshealthy #Easygreenbeans #Garlicgreenbeanssauteed #Tofulettucewraps #Meatlessmeals #Easyvegetarianrecipes #Vegetarianmealseasy #Quickvegetarianmeals #Ketolettucewraps

 

  Ingredients

• 8 cups broccoli florets (see note)
• 1/4 cup (4 tablespoons) extra virgin olive oil, divided
• 1 3/4 teaspoons kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 8 cups cauliflower florets (see note)
• 12 ounces whole wheat penne pasta
• 1 cup reserved pasta cooking water
• 1 cup shredded parmesan cheese (see note)
• 3 tablespoons lemon juice
• 1 tablespoon minced garlic

  Instructions

1. Preheat oven to 475º F, and bring a large pot of water to a boil on the stove.
2. On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (If you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
3. Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting. Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots. Remove from oven and set briefly aside, keeping warm.
4. Meanwhile, as vegetables roast, cook pasta according to package directions. Before draining the pasta, carefully reserve about 1 cup of pasta cooking water.
5. In a large serving bowl, toss the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water (we usually use about 1/2 - 3/4 cup). Taste and adjust the pasta water, lemon juice and salt as needed. Serve immediately.
6. Recipe Notes
7. Broccoli and cauliflower florets: To get this recipe on the table in 30 easy minutes, we suggest purchasing the pre-cut florets that you can now find in most grocery stores. (You may need to trim a few bigger florets to make sure they're all roughly the same size, which promotes even roasting.) However, if you prefer to buy whole heads of broccoli and cauliflower at the store or farm market, you'll need about 6 average stalks of broccoli and about 1 medium-large head of cauliflower to yield the 8 cups of each type of vegetable that you need for this recipe. Just add a few extra minutes onto the prep time (or see make-ahead tips below).
8. Parmesan Cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.
9. Make-ahead steps: Even if you don't purchase pre-cut veggies, and prefer to purchase whole heads of cauliflower and broccoli, you can still take advantage of another make-ahead option: cut the broccoli and cauliflower into florets in advance when you have a little extra time. Store them in the refrigerator in a tightly sealed container or plastic bag, and they should keep nicely for a few days. In addition, you can juice the lemon and mince the garlic a few hours ahead or the night before, and store them, tightly wrapped, in the refrigerator.

recipe adapted  >>>>>  here

Recipes Cookbook - Classic Sangria

Classic Sangria | #Redwinesangria #Yummydrinks #Fundrinks #Alcoholicdrinks #Cocktaildrinks #Summerdrinks #Summersangriarecipes #Malibusangria #Berrysangriarecipes #Yummydrinks #Cocktaildrinks #Fundrinks

Ingredients

• 1 orange, halved and cut into 1/4-inch slices
• 1 lime, thinly sliced crosswise
• 1 Granny Smith apple, cored and cut into 1-inch pieces
• 1 cup green grapes, halved
• Green Seedless Grapes 1 Lb
• $1.99 for 1 item thru 11/06
• 1/4 cup brandy
• 1 bottle (750 ml) dry red wine, such as Rioja or Cabernet Sauvignon
• 14 Hands Merlot
• Balanced with flavors of blackberry & mocha
• 4 cups (32 ounces) chilled lemon-lime soda
• Diet Mountain Dew Low Calorie Diet Citrus Soda 16.9 Fl Oz 6 pack
• $10.00 for 4 item thru 11/06
• Ice

Instructions

1. In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.

recipe adapted >>>>>  here

Recipes Cookbook - Homemade Pumpkin Pie Recipe

Homemade Pumpkin Pie Recipe |#Pumpkinpierecipehomemade #Pumpkincheesecakerecipes #Pumkinpie #Tastyvideos #Pumpkinpiecheesecake #Falldecorideasvideos #Pumpkinpierecipehomemade #Pumpkinpiefillingrecipe #Cookingrecipes #Holidaycooking #Dessertrecipes #Holidayrecipes

Ingredients

• 1 store-bought or homemade pie crust
Pumpkin Pie Filling:
• 1 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs lightly beaten
• 1 15-ounce can pumpkin puree
• 1 and 1/4 cups evaporated milk

Instructions

1. To prepare the pie crust :
2. Preheat oven to 400°F.
3. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
4. Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
5. To prepare the filling :
6. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
7. To make the pumpkin pie :
8. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Lemon Raspberry Cake

Lemon Raspberry Cake   | #Lemonraspberrycake #Whitechocolateraspberrycake #Lemoncurdcake #Birthdaycakeideas #Birthdaycakerecipes #Anniversarycakeideas #Fudgeswirledoreobottomcheesecake #Chickencordonbleucasserole #Hamcasserolerecipes #Chickencordonbleupasta #Cookingrecipes #Dessertrecipes

Ingredients

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 1/4 light brown sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups cake flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1/2 cup fresh squeezed lemon juice
• 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
• 2 tablespoons all-purpose flour
• Lemon Cream Cheese Frosting:
• 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
• 10 tablespoons unsalted butter, a little softer than room temperature
• 4 cups confectioners' sugar, more if needed
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/4 teaspoon salt
• 2 tablespoons sour cream
• Garnish:
• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

Instructions

1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
2. In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
3. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
4. In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
5. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
6. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
7. While the cakes cool, you can make the frosting.
8. For the Lemon Cream Cheese Frosting:
9. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners' sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.
10. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. I love decorating this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes.
11. The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.

recipe adapted  >>>>>  here

Recipes Cookbook - Salted Caramel Mousse ROLO Cookie Cups

Salted Caramel Mousse ROLO Cookie Cups |#Redvelvetcookiecups #Dessertrecipes #Cookiedesserts #Cookiecupsrecipe #Cookingrecipes #Sweetrecipes #Quickeasydesserts #Chocolatemintcookies #Raspberrycheesecakebrownies #Chocolateraspberrydessert #Chocolateandesmintcookies #Browniedesserts

Ingredients

• Chocolate Chip Cookie Cups
• 3/4 cup unsalted butter , room temperature
• 1 cup light or dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup mini semi-sweet chocolate chips
• 24 ROLOs
Salted Caramel Mousse Filling
• 1 cup heavy whipping cream cold
• 1/2 box instant vanilla pudding or approx 4 tablespoons
• 1/2 cup confectioners sugar
• 1/2 cup salted caramel sauce
Toppings
• Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.

Instructions

1. Chocolate Chip Cookie Cups
2. Preheat oven to 350 degrees F. Grease a mini muffin pan.
3. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
4. Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
5. Salted Caramel Mousse Filling
6. Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
7. Pipe into cooled cookie cups and top with your favorite toppings.

recipe adapted >>>>>  here

Recipes Cookbook - The Best Cloud Bread

The Best Cloud Bread |#Nocarbdiets #Ketodietrecipes #Ketobread #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketosheetpanpizza #Ketocloudbreadrecipe #Ketodinnerrecipes #Ketosheetpanrecipes #Ketolemonsourcreammuffins #Ketogenicdiet

Ingredients

• 4 large eggs, separated
• 1/2 teaspoon cream of tartar
• 2 ounces low-fat cream cheese
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon sea salt
• 1/4 - 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!

recipe adapated >>>>>  here

Recipes Cookbook - Strawberry Cheesecake Sweetheart Truffles Recipe

Strawberry Cheesecake Sweetheart Truffles Recipe |#Candyrecipes #Candytruffles #Homemadecandies #Sweetrecipes #Caketruffles #Sweetstreats #Applepietruffles #Cheesecakeballs #Cheesecaketruffles #Trufflerecipe #Candyrecipes #Dessertrecipes

Ingredients

• For the truffles
• 1 box strawberry cake mix
• 8 oz cream cheese frosting
• For the coating
• 16 oz white chocolate melted
• 1 tbsp shortening
• 1/2 cup graham crackers crushed
• 1/4 cup red sprinkles

Instructions

1. For truffle mix :
2. Prepare cake mix as directed, let cool.
3. Line cookie sheet with parchment paper.
4. Once cool, roll cake mix into equal sized balls.
5. For coating :
6. Melt white chocolate and shortening today and stir well.
7. Dip balls into chocolate mixture and set aside to harden.
8. Once cool, drizzle white chocolate on tops of truffles and sprinkle with crushed graham crackers
9. Repeat white chocolate drizzle and garnish with red sprinkles.

recipe adapted  >>>>>  here

Recipes Cookbook - White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake |#Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Rasberrycheesecake #Cheesecakerecipesvideos #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes

Ingredients

• For the crust:
• 3 cups honey nut flavored cereal
• 8 tbsp butter (softened)
• 1 1/2 tbsp sugar
For the filling:
• 3/4 cup heavy whipping cream
• 3 oz white chocolate , one ounce for drizzling over the top
• 8 oz cream cheese (softened)
• 1/2 cup sugar
• 1 tbsp vanilla extract
For garnish:
• 2 cups raspberries (separated)
• 1 1/2 tbsp water
• 1/2 tbsp sugar (for puree)

   Instructions

1. Crust
2. Blend cereal, butter and sugar in a food processor
3. Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
4. Filling:
5. Beat whipping cream until stiff peaks form and set aside.
6. Fill a saucepan with an inch of water and bring to a boil.
7. Place a bowl over the saucepan and add white chocolate.
8. Stir chocolate until melted and smooth. Set aside.
9. Combine cream cheese, sugar and vanilla extract. Mix until well blended.
10. Mix in white chocolate.
11. Fold in whipping cream.
12. Add filling and spread until top is smooth.
13. Refrigerate cheesecake until topping is ready
14. Raspberry Puree:
15. Combine 1/2 cup raspberries, water and suger in a small saucepan.
16. Cook over medium low heat until raspberries thicken into a syrup-like consistency
17. Remove from heat and use a small strainer to separate the seeds from the liquid.
18. Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
19. Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
20. In a circular motion, pull a toothpick through the dots to form heart shapes.
21. Garnish with the remaining raspberries
22. Add remaining white chocolate to an icing bag and drizzle over the raspberries.
23. Enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Delicious almost NO CARB pizza recipe

Delicious almost NO CARB pizza recipe |#Ketocabbagerecipes #Mexicancabbage #Chickenphillycheesesteak #Lowcarbeating #Ketodietrecipes #Ketogenicrecipes #Ketotacoshells #Ketosheetpanpizza #Ketominiwafflemakerrecipes #Ketotortillas #Chafflesrecipe #Chafflerecipeketocheese

Ingredients

• For the crust
• 1 8 oz. package of full fat cream cheese (room temp.)
• 2 eggs
• Freshly ground black pepper
• Garlic powder
• 1/4 cup grated parmesan cheese
For the pizza
• 1/2 cup jarred marinara sauce*
• A pinch of cayenne pepper
• 1/2 teaspoon oregano
• 1 cup shredded mozzarella cheese
• Sauteed pepperoni
• Garlic powder

Instructions

1. For the crust
2. Preheat oven to 350.
3. Butter a 9×13 baking dish (or line the dish with parchment paper)
4. Blend cream cheese and eggs and season with pepper & garlic powder
5. Add parmesan cheese and stir until combined
6. Pour into buttered baking dish (or over parchment paper)
7. Bake for 17 minutes or until golden brown
8. Let crust cool for 10 minutes before adding toppings
9. For the pizza
10. After crust is cooked, raise oven to 400 degrees
11. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
12. Top crust with marinara and spread evenly
13. Top with mozzarella cheese
14. Add toppings
15. Bake for 8 minutes or until cheese is bubbly

recipe adapted  >>>>>  here

Recipes Cookbook - Hot Italian Sandwiches

Hot Italian Sandwiches | #Subsandwichideas #Frenchdipsandwich #Cookingrecipes #Yummyfood #Burgerssandwiches #Comfortfood #Italianhoagiesandwiches #Clubsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches

Ingredients

• 6 Hoagie Rolls
• 4 ounces Sliced Salami
• 4 ounces Large, Thinly Sliced Pepperoni
• 9 ounces Sliced Ham
• Thin Sliced Mozzarella, 24 slices
• Giardiniera Mix, optional
• 4 Tablespoons Unsalted Butter - softened
• 1 teaspoon Dry Italian Seasoning

Instructions

1. Preheat oven to 350°
2. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
3. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
4. Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
5. Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)

recipe adapted >>>>>  here