If you are looking for the perfect recipe to make for mother’s day brunch, you just found it. This recipe includes some of my favorite ingredients. It’s spring and I am loving the juicy ripe strawberries in the market. Pair them with some creamy chocolate chip cannoli filling and I am in heaven.
These sliders are sooooo good! They are called sliders because they are made with Hawaiian rolls but don’t expect to pick them up with your hands. Both a knife and fork are required as they can be a little messy. I licked the plate and fork clean so the messiness was gone.
This recipe is my entry for the Make It With Milk recipe contest sponsored by the 2016 Florida dairy farmers. The dairy farmers are a sponsor of the 2016 Food and Wine conference I will be attending in two weeks. Yes, in two short weeks I will be at The Rosen Shingle Creek Hotel in Orlando eating great food, learning lots of new things and hanging out with the best people. Saying I can hardly wait to get on that plane is an understatement!
I think this makes a pretty fancy dish at brunch but the recipe is not hard to make at all. The cannoli cream and strawberries can be made in advance so its easy to assemble the sliders when you want to serve them. If you make the strawberries in advance, they can be warmed in the microwave before the sliders are assembled. I usually make homemade whipped cream because it is a favorite guilty pleasure of mine but feel free to use a can if you want something even easier.
I am hoping the judges like this recipe as much as my family does. Wish me luck. If you would like to go to this wonderful conference, you can still get a ticket. Its going to be a weekend to remember!
- 1 cup whole milk ricotta cheese (drain if there is any water)
- ¼ cup powdered sugar
- ¼ cup mini semisweet chocolate chips
- 16 ounces strawberries, cored and sliced
- ¼ cup sugar
- 1 cup 2% milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 12 Hawaiian slider rolls, split in half
- 3 to 4 Tablespoons butter
- 1 cup whipped cream( for garnish)
- In a medium size bowl, mix together ricotta cheese, powdered sugar and chocolate chips. Refrigerate until ready to use.
- Heat a large non- stick pan on medium heat. Add strawberries and sugar to the pan. Mix well and cook for 5 to 10 minutes or until strawberries are bubbly. Set aside and keep warm.
- In a shallow bowl, whisk together milk, eggs and vanilla extract. Dip each side of the slider rolls in the milk and egg mixture.
- Heat a large non-stick fry pan on medium heat. Melt half the butter and cook the roll halves for a few minutes or until golden brown. Flip once in the middle of cooking. Repeat until all slider rolls are cooked.
- To assemble, spread half of the slider rolls with the ricotta mixture. Top with the cooked strawberries and then another slider roll half. Reserve some of the strawberry syrup.
- Garnish each slider with whipped cream and strawberry syrup before serving.
****For disclosure purposes, the winners of this contest will receive a paid conference ticket as well as other prizes. As usual, all opinions are my own.