Ham and Cheese Sliders

24 good white rolls 24 pieces good honey ham 24 small slices swiss cheese 1/3 mayo 1/3 cup miracle whip {poppy seed sauce} 1 1/2 TBSP poppy seeds 1 1/2 TBSP yellow mustard 1 stick butter, melted 1 TBSP minced onion 1/2 tsp. worschestershire sauce in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together. in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm. ** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Cranberry Cream Cheese Dip

Cranberry Cream Cheese Dip Time: 15 minutes prep + 4 hours refrigeration Yield: 15 servings 1 12 oz package fresh cranberries 1/4 C green onion, chopped 1/4 C cilantro, chopped 1 small jalapeno pepper 1 1/4 C sugar 1/4 t cumin 2 T lemon juice dash salt 2 8 oz packages cream cheese You can put just the cranberries in the food processor or you can add all ingredients (I did). Blend shortly. Refrigerate for 4 hours. Spread cream cheese on serving plate. Spread cranberry salsa over cream cheese. I doubled the cumin and added a splash of orange juice.

ORANGE Brunch Punch

1 can of frozen OJ prepared 1 2 liter bottle of Sprite 1 bottle Blood Orange Italian soda from Tarcet 1 can of pineapple juice Chill ingredient. Mix and serve.

Veggie Cheese Soup

Veggie Cheese Soup 1 16 oz. bag frozen veggies (California Medley - broccoli, cauliflower, carrots) 1 16 oz. bag frozen broccoli 1 can broccoli soup 1 can cheddar cheese soup 1 can evaporated milk 1/4 c. finely chopped onions (or 1/8 c. dried minced onion) 1/2 tsp. minced garlic (optional) 1/2 tsp. salt 1/4 tsp. pepper Pour ingredients in crock pot. Cook on low for 3-4 hours, or high for 1-2 hours. Sprinkle with cheese and serve in bread bowl or with crusty french bread. Delish.

Green Chile and Goat Cheese Dip

1 container(s) (15-ounce) part-skim ricotta cheese, drained (see Tips)
8 ounce(s) crumbled goat cheese
2 can(s) (4-ounces each) chopped green chiles
2 tablespoon(s) toasted pepitas (see Tips)
1/4 teaspoon(s) ground chipotle pepper, or to taste

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Directions
1.Preheat oven to 350 degrees F.
2.Coat a glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl. Drain chiles in a colander or sieve, pressing to remove as much liquid as possible. Stir into the cheese mixture. Spread evenly in the prepared pan. Sprinkle with pepitas and chipotle.
3.Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.

Garlic Parmesan Edemame

Garlic Parmesan Edamame
Serves 4

1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

7UP Biscuits

7up Biscuits


2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter (Try 2 Tbl next time)


Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.


Sprinkle additional biscuit mix on board or table and pat dough out. (Or you can just drop them in the pan.) Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Santa Fe Lime Rice

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

Giant Cinnamon Roll Danish

INGREDIENTS

1 can (17.5 oz) large refrigerated cinnamon rolls with icing
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350. Lightly grease 9 inch pie plate with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate.

Unroll second roll; loosely wrap around first roll, cinnamon side in, replacing any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape.

In small bowl, beat all remaining ingredients with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2 inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pie plate, using all of mixture.

Bake 25 to 35 minutes, or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium for 10 to 15 seconds or until drizzling consistency.

Drizzle icing over warm coffee cake. Cut into wedges; serve warm.

We can thank Betty Nicoson from Terre Haute, IN for this yummy coffee cake. She entered it in the Pillsbury Bake Off in 2004, and it is really, really yummy. I will definitely be making this again!!

Happy Wednesday!!!

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Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Chocolate Cream Cheese Coffeecake

My Favorite Coffee Cake

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Apple Rolls

So here goes:

Syrup:

In a medium sauce pan combine the following:

2 cups sugar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg
1 3/4 cups water or 1 cup apple cider and 3/4 cups water. (I used apple cider from Costco. Make one cup for the syrup and one for you to enjoy while doing all the prep work.)

Add 2 Tbsp butter.

Bring to a boil stirring to dissolve the sugar. Remove from heat and let cool. ( I think I want to make this again for apple pancakes. mmmm.....)

The pastry:

Sift together:

2 cups flour (King Arthur Flour)

2 tsp baking powder

3/4 tsp salt

Then cut in:

1/2 cup unsalted butter

Mix until mixture resembles coarse meal.

In a separate bowl stir together:

1/2 cup milk

1 large egg

Add egg mixture to flour mixture. Blend just until dough is evenly moistened. It will be dry. That's OK. Dump dough out onto lightly floured sheet of Parchment paper.

If you don't have any, you seriously need to get some. King Arthur Flour has it here. The great thing about it is that you can wash it and reuse it over and over again as long as you are careful and don't tear it. It will become your new must have in the kitchen for baking.

Now take one side of the parchment paper and fold it over, then press dough flat like this:

Unfold the paper, turn it and do it again rotating the dough. This is what creates the layers of the pastry and makes it light and flaky. It's OK if there are chunks of butter visible. Trust me, you want them there. Fold and press the dough a few times to help the dough stick together. Then lightly flour your rolling pin and roll the dough out to a 9x12 inch rectangle.

King Arthur Tip: The standard rolling pin barrel is about 9 inches. A super easy way to measure your dough.


Next get two apples. To keep things festive I used a Golden, and a Cameo. Shred the apples and mix with 1 Tbsp lemon juice.

Evenly spread apple shreds on pastry dough, leaving about 1 inch space on the long end of one side to seal the seam. Carefully roll the dough up and cut with Dental floss, unflavored kind, like you do with cinnamon rolls. Gently place in well greased 9x13 pan. There should be 12 rolls.

Pour the syrup on and around the rolls. Bake in a preheated oven at 375 degrees for 40 minutes, until a tester inserted into the center of one of the rolls comes out clean. Remove from oven and serve warm.

Louisville Hot Brown

Ingredients

• 2 tablespoon(s) butter
• 2 tablespoon(s) all-purpose flour
• 1 1/2 cup(s) milk
• 1 cup(s) (about 4 ounces) shredded mild white Cheddar cheese
• 1/4 cup(s) grated Parmesan cheese
• 1 1/2 tablespoon(s) Dijon mustard
• 1/2 teaspoon(s) Tabasco sauce
• 1/2 teaspoon(s) salt
• 3 thick slices bacon
• 6 slice(s) Italian ciabatta or other rustic bread, toasted
• 1/2 pound(s) roast turkey breast, sliced
• 1 large tomato, sliced
• 1/8 teaspoon(s) ground black pepper

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Directions

1. Make the cheese sauce:
   In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
2. Cook the bacon:
   In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
3. Make the sandwiches:
   Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.