The upcoming holidays are some of the busiest days of the year, so we’re always looking for ways to save time when it comes to planning and preparing meals.
Instead of making a four-course meal for dinner, how about considering a delicious sandwich? It can be put together quickly and still be delicious and filling.
The same can be said for desserts. If you love something sweet after your meal, instead of serving cake or pie, why not make some easy cookies that can be baked in one pan and cut into bars?
These Baked Club Sandwich Rounds and Lemon Coconut Bars may be the answer you’re looking for. Serve the sandwiches with a bowl of soup or salad, and you’ll have a meal sure to please your family or guests.
BAKED CLUB SANDWICH ROUNDS
1/2 pound bacon
1 roll of frozen bread dough, thawed
1 cup shredded sharp Cheddar cheese
4 ounces thinly sliced cooked turkey
4 ounces thinly sliced cooked ham
Melted butter to brush on top
Mustard or mayonnaise, optional
Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Cook bacon until crisp; drain on paper towels. Crumble; set aside.
Roll out bread dough to 12-inches long and about 6-inches wide. Sprinkle cheese over dough; top with bacon, ham and turkey slices. Starting with one long side, roll up dough like a jellyroll; press edges to seal. Cut 3 or 4 slits in top of loaf; place on cookie sheet.
Brush with melted butter and bake 23 to 28 minutes or until golden brown. When almost done, brush sandwich with melted butter again. When done, cool 5 minutes. Remove from cookie sheet. Cut into 1-inch diagonal slices; serve warm. Can be served with mustard, if desired.
LEMON COCONUT SQUARES
1 cup all-purpose flour
1/2 cup margarine or butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 eggs
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup flaked coconut, toasted
Preheat oven to 350 degrees.
Mix flour, margarine, and powdered sugar. Press into ungreased 8-by-8-2-inch baking pan, building up 1/2-inch edges. Bake 20 minutes.
Beat remaining ingredients, except coconut, with egg beater until light and fluffy (about 3 minutes); stir in coconut and pour over baked layer.
Bake until no indentation remains when touched in center (about 25 minutes). Cool, cut into squares or bars. Makes a dozen medium-size squares or bars.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
