Ingredients:

• 2 lbs. lean ground beef
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 tablespoon olive oil
• 1/2 white onion diced
• 12 slices of cheese
• 12 Hawaiian roll sliders
• 1/2 Bell pepper chopped (optional)

For Glaze (optional)

• 1/4 butter melted
• 1/2 teaspoon salt
• 2 tablespoons of packed brown sugar
• 3 teaspoons of Worcestershire sauce
• 2 tablespoons of Dijon mustard
• 1/2 tablespoon of sesame seeds

Directions:

1. Preheat oven to 350 degrees.
2. Combine the beef and spices in a bowl. Press the beef into the bottom of a 9 x 13-inch baking dish into a flat and even layer. Bake for 20 minutes. Drain the liquid and set aside.
3. Chop the beef up into fine pieces so there are no lumps left.
4. In a large skillet over medium/high heat add the olive oil. Add in the diced onion and bell peppers. Stir to coat. Cook until onion is translucent and fragrant. Drain excess oil and set aside.
5. Slice the rolls in half lengthwise. Place the bottom half in the same baking dish.
6. Top the bottom half of the rolls with the cooked beef, then the onions, then slices of cheese in a single layer.
7. In a small bowl combine the melted butter and all other ingredients for the butter topping. (optional, see note)
8. Brush the tops of the rolls liberally with melted butter (or pour it over) mixture and sprinkle the sesame seeds on top. Bake for an additional 20 minutes, or until the bread is toasted and the cheese is melty.
9. Slice into individual sliders and serve hot. Enjoy!

Ingredients:

• 1 cup soy sauce
• 2/3 cup of sugar
• 2 teaspoons salt
• 2 teaspoon of grated orange zest
• 2 teaspoon of onion powder
• 1/2 teaspoon pepper
• 3 lbs. of chicken wings and drumsticks
• 2 teaspoons chili powder
• 3/4 teaspoon of cayenne pepper
• 3/4 teaspoon of hot pepper sauce
• Ranch Dressing

Directions:

1. In a small bowl, combine the soy sauce, sugar, salt, orange zest, onion power, and pepper. Pour half of the marinade into a large shallow dish. Add the chicken and roll to coat. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. Drain the chicken and discard the marinade. Transfer chicken to a greased baking dish. Cover and bake at 325° for 1-1/2 hours or until chicken juices run clear.
3. Using tongs, transfer the chicken to another greased baking pan. (Tip: Use aluminum foil on top of pan and grease it. That way it’s easier to clean up.)
4. In a small bowl, combine the chili powder, cayenne, pepper sauce and reserved marinade. Pour over chicken.
5. Bake, uncovered, for 30 minutes, turning once. Serve the wings with ranch dressing or dressing of your choice.