Cookies & Bars

Roast Beef Sliders

MAKES 12

Make a double batch because these yummy sandwiches won’t last long.

½ cup mayonnaise
¼ cup sour cream
2 tablespoons prepared horseradish1 teaspoon Worcestershire sauce
1 teaspoon honey
1 (12-ounce) package sweet rolls, split*
1½ pounds roast beef, thinly sliced
3 cups fresh arugula
2 tablespoons butter, melted
1 tablespoon poppy seeds

1. Preheat oven to 350°.

2. In a small bowl, whisk together mayonnaise, sour cream, horseradish, Worcestershire, and honey. Spread mayonnaise mixture onto cut sides of rolls. Arrange bottom halves of rolls in a single layer in a 12-inch cast-iron skillet. Arrange roast beef evenly over rolls. Sprinkle with arugula.

3. Top with remaining halves of rolls. Brush tops with melted butter and sprinkle with poppy seeds.

4. Bake for 15 minutes. Serve warm.

*We used King’s Hawaiian Original Hawaiian Sweet Rolls.

Caramel Apple Cider

MAKES ABOUT 10 SERVINGS

Homemade caramel adds rich flavor to this refreshing holiday sipper.

1¼ cups sugar, divided
3 tablespoons water
2 (1.5-liter) bottles apple cider
1 (3-inch) cinnamon stick
3 small Granny Smith apples, halved

1. In a large Dutch oven, heat 1 cup sugar and 3 tablespoons water over medium heat without stirring until sugar is golden brown. (The darker the color, the richer the flavor.) Gradually add cider; cook until sugar is dissolved. Add cinnamon stick, and bring to a simmer; reduce heat to low, and cook for 15 minutes.

Heat a medium cast-iron skillet over medium-high heat until hot. Dip apple halves in remaining¼ cup sugar; place cut side down in skillet. Cook until lightly browned, 1