Chicken Fried Sliders WPotato Dumplins & Cheese Gravy #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. The last of my entries personally designed for Sunny, are lip smackin', plate swipin', finger lickin' good! Hot n' Spicy Ranch Chicken Fried Pork Steak Sliders topped with baked Creamy Ranch Potato Dumplin's, a rich White Cheese Gravy all piled onto a homemade Sweet Potato Biscuit! But she's going to have to fight my hubby for one! He LOVED them! These will be made for my next party for sure!!

• Ready In: 2 hrs
• Serves: 4
• Yields: 16 sliders

Ingredients

• For the Sweet Potato Biscuits

• 5  cups flour
• 1  cup  packed light brown sugar
• 2  tablespoons baking powder
• 1  tablespoon pumpkin pie spice
• 1  teaspoon salt
• 1  cup  solid frozen vegetable shortening
• 2  cups sweet potatoes, baked cooled peeled and mashed
• 1  cup heavy cream (more if needed)
• 1⁄4 cup salted butter, melted

• For the Potato Dumplins

• 2  large  red potatoes, peeled and diced
• 2  tablespoons heavy cream (more if needed)
• 2  tablespoons butter
• 1  egg
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  teaspoons  Hidden Valley Original Ranch Dips Mix
• 3  tablespoons  grated parmesan cheese
• 2  tablespoons  finely chopped chives
• 1  cup  seasoned dry bread crumb

• For Chicken Fried Pork Steaks

• 1  lb  ground lean pork
• 1  cup flour
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon cayenne
• 2  teaspoons  Hidden Valley Original Ranch Dips Mix
• 1  egg, beaten
• 1⁄2 cup buttermilk
• 1  teaspoon  louisiana hot sauce
• 2  cups  finely crushed  saltine crackers
• 3  tablespoons  vegetable oil
• 3  tablespoons butter

• For the White Cheese Gravy

• 1 (8 ounce) package cream cheese
• 1⁄2 cup milk
• 1  tablespoon  chopped fresh chives
• 2  teaspoons  Hidden Valley Original Ranch Dips Mix
• 1  tablespoon  grated parmesan cheese
•  salt
•  fresh cracked black pepper

Directions

1. For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack.
2. For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400º oven for 15-20 minutes til golden brown.
3. For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done.
4. For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste.
5. To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!