Wednesday, March 23, 2011

Dripping Beef Sandwiches

•1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
•1 Tbsp. Worcestershire sauce
•1 pound thinly sliced deli roast beef
•6 Hoagie Rolls with Sesame Seeds
•6 slices deli provolone cheese cut in half

1.Preheat your oven on broil.

2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

3.Lay rolls out open on a baking sheet. Butter the top half of each roll on the cut side.

4.Divide the beef evenly among the half of the rolls that aren’t buttered. Reserve the soup mixture. Top the beef with the cheese slices.

5.Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted. Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.

Tuesday, March 22, 2011

Laffy Taffy Frosting

•10 pieces of strawberry (I've also used the fruit punch ones) Laffy Taffy candy (the fun sized ones)
•2 Tbsp. heavy cream
•1 cup butter, room temperature
•1-2 cups powdered sugar

1. In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.

2. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.