Our three fall finalists are Maple Onion Bacon Jam Burgers, Slow Cooker Beer Brats, and Fig and Prosciutto Sweet and Savory Grilled Panini—three “something special” hot sandwiches to satisfy hearty appetites.
Though we love them, we skipped the optional mushrooms in the Maple Onion Bacon Jam Burgers because there was quite enough going on with that flavorful jam. For easy entertaining, the jam can be made ahead and reheated. We would suggest cutting back on the salt in the burgers and skipping it altogether in the jam; the bacon provides more than enough salt for the jam. You can always add more later.
Whether finished on the grill outdoors or in, the Slow Cooker Beer Brats can go right back into the pot until you’re ready to serve. This makes them ideal for when people will be eating at different times, such as game day or other “grazing” situations. The brats are best served on substantial rolls—a standard hot dog bun won’t stand up to the savory beer-braised sauerkraut and onions.
Any cold deli sandwich is improved, especially during fall and winter, by being pressed in a hot grill! Especially one with cheese, like the Fig and Prosciutto Sweet and Savory Grilled Panini. The sweetness of the balsamic onions and fig jam contrast deliciously with the salty, smoky prosciutto and peppery arugula.
While tasters enjoyed all three entries, our winner is the Fig and Prosciutto Sweet and Savory Grilled Panini. The Muenster cheese is great in this sandwich; but if it’s not available, Provolone would work.
Thank you to everyone who entered, and congratulations to our winner. We cannot wait to see what you cook up next time!
Sweet flavors of fig jam and balsamic caramelized onions perfectly complement savory flavors of muenster cheese, prosciutto, and spicy arugula in this family-sized Panini. Layers of flavor are grilled between buttered ciabatta bread for an easy meal that serves 4.
The dressing on this salad gives it a bright pop of color and a unique flavor. Even if you do not like beets (like me) give this dressing a try you'll be pleasantly surprised! You can add any toppings to this that you would like. Recipe includes what I have pictured
Grandma’s Graham Cracker Cream Pie is a family recipe everyone in the Kling family looks forward to for over 63 years. Every Thanksgiving and Christmas my mom made this recipe from the handwritten recipe card from her mother, my Grandma Winn. The pie begins with a homemade graham cracker crust, which is then filled with a golden layer of custard and topped with soft-as-clouds meringue. Mom would always sprinkle a bit of graham cracker on top and keep the pie cool in the fridge with a plate over top until it was time for dessert. The best part is when you bite into it and it almost melts in your mouth. The flavor is creamy, light and not overly sweet. Graham Cracker Cream Pie is one way I stay connected to my Grandma Winn and my mom, Marion Kling, since she died two years ago. Now, I’m carrying on the tradition. It hasn’t been easy. The first time I tried to make the pie, the custard was like soup. (We ate it anyway because it still tasted good.) I’ve finally perfected the recipe with a custard that sets immediately. I’ve even made mini pies. Believe me, we never have leftovers!
Impress your family and guests with this decadent and incredibly moist, deliciously flavorful dessert. Just wonderful with coffee or tea to complete your meal. Perfect for the holidays...your kitchen will smell divine as it's baking! This recipe is a family favorite in our house.