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!!!

You might also like:

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.

Broccoli, Cheese, and Rice Casserole

Broccoli, Cheese, and Rice Casserole

Ingredients

• 2 (10 ounce) boxes frozen chopped broccoli, thawed

• 2 cups cooked rice
• 8 ounces shredded cheddar cheese
• 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
• 1 small onion, chopped
• butter

Directions

1. Cook onion in butter in large skillet until done.

2. Add remaining ingredients and cook just until cheese is melted.

3. Put in 2 quart casserole dish.

4. Bake at 350 for 1 hour.

5. To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

TIP - I didn't heat this up prior to cooking. I mixed all ingredients in a bowl and the hot rice warmed everything up enough to mix. Made 3 small casseroles. Used 1 can of cream of mushroom and 1 can of cream of chicken. I added 2 minced cloves of garlic instead of onions.

Honey Lime Enchiladas

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Creamy Chicken Soup

Creamy Chicken Soup

1 lb chicken (breasts or combination)

1 onion, diced

1-2 Tb butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Tip - I used 4 oz of cream cheese and thought it was amazing. I added 2 bouillon cubes and a little chicken stock and I cooked this in the crockpot. I added flour/milk and cream cheese mixture 30 mins before serving and I suggest more carrots and celery but this soup is great.

Ranch Pretzels

Ranch Pretzels

3 oz. Orville Redenbacker Oil
1 dry pkg. Hidden Valley Ranch Dressing
1/4 tsp. garlic powder
24 oz. small round pretzels

Pour over pretzels. Stir well to coat.

Layered Berry Trifle

Layered Berry Trifle


SYRUP:
1/4 cup granulated sugar
¼ cup fresh lemon juice
¼ cup water

LAYERS:
12 oz. pound cake or butter loaf (store bought ok)
8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries


1. Slice cake into ¾” slices.

2. Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice
and water to a boil over medium heat. Stir to dissolve sugar
completely. Let cool, then brush over both sides of each cake slice.
Quarter each slice.

3. Beat cream cheese with sugar on high speed until light and fluffy.
Reduce speed to medium and slowly add cream. Continue beating until
mixture resembles soft whipped cream.

4. Arrange half of the cake pieces in the bottom of a glass serving
bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese
mixture over the cake in dollops; spread to the sides of the dish.
Scatter half of the blueberries and strawberries on top. Repeat
layering with cake, cream cheese and berries. Pile additional
strawberries on top.

5. Cover and refrigerate until chilled (about an hour). You may also
refrigerate overnight.

Servings: 6-8


Tip: Try doing 1 and 1/2 cream recipe.

Banana Cream

Banana Cream
yield: 2 cups
2 large bananas
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 tsp lemon juice
1 cup heavy cream

Mash the bananas in a small bowl and sprinkle them with the sugar, cinnamon and lemon juice. Whip cream in a separate bowl until it is stiff. Fold the banana mixture into the whipped cream and serve immediately.

Yeasted Waffles

Yeasted Waffles:

1 3/4 Milk

1/2 cup butter

1 cup white flour

1 cup whole wheat flour

3 Tbl sugar*

1/2 tsp salt

1 1/2 tsp yeast

2 eggs

1 tsp vanilla

Heat the milk up until hot, but not boiling. Add the butter to the milk and melt. Cool slightly. Beat the eggs lightly and then add to the milk mixture, along with the vanilla. Put all the dry ingredients in a bowl and whisk to combine. Add the wet ingredients and stir until combined, a few lumps are OK. Cover with plastic wrap and put it in the fridge for 12-24 hours.

Heat your waffle iron a good 10-15 minutes before you use it. Whisk your batter and ladle it into the iron. Cook until golden. Serve immediately.

Chicken Posole

I have made this recipe from about 15 other recipes I read online. I just geared it to ease and my family’s taste. I am not claiming this is an authentic posole. As for hominy you should be able to find it canned at any local grocery store in the canned veggie aisle. If you prefer to use dried then follow the bag’s soaking and cooking directions and then add to soup as directed in instructions. If you don’t like hominy just use a can of white corn. It will change the flavor but to me it’s all about the red sauce. As for the chiles, I get my dried guajillo chiles from Aldi. This soup can be as spicy or mild as you want depending on what type of chile you use. It would be worth it to go to a Hispanic grocery store and get the chiles and hominy if you can’t find them at your local grocery store. This is so good and very worth the effort. It actually doesn’t take much time or prep to make this really delicious soup. My super picky toddler LOVES this soup (minus the hominy and chicken). This recipe feeds 2 to 3 people.

Ingredients
2 cooked chicken breasts (cubed or shredded)
32 oz chicken broth
1 15.5 oz cans of hominy, rinsed (or 16 oz bag of dried hominy soaked and cooked)
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon cumin

Red Sauce Ingredients:
1/4 large onion, chopped in large pieces
2 garlic cloves, peeled
1 1/2 cups boiling water
3 dried chiles (either New Mexico red chiles or ancho chiles, which are mild. For more heat use 2 guajillo chiles, which is what I use. Supposedly they are spicier but I didn’t find them spicy at all.)


Red sauce:
Wearing protective gloves (I don’t do this I just wash really well after I touch them and I don’t touch them once they’ve been soaked), discard stems from chiles. In a dish that the chiles can lay flat in, combine chiles with boiling-hot water. Soak chiles in 1 1/2 cups boiling water for 30 minutes, turning them after 15 minutes. Puree onion, chiles and soaking liquid, 2 cloves of garlic, and 1 teaspoons salt in a blender until smooth. (Don’t take a big whiff of it at this point because it’s potent!)


In a large soup pot add the chicken stock, canned or cooked dried hominy, cooked chicken, cumin, and oregano. Bring to a boil, then lower the heat to gently simmer for 15 minutes. Then add red sauce to mixture 1/2 cup at a time until taste is to liking (I use all the red sauce). Simmer for 15 more minutes stirring occasionally.
 Garnish individual bowls.

Garnishes are where the soup really gets GREAT! Pick and choose from cabbage, radish slices, chopped cilantro, lemon or lime wedges, and fried corn tortilla strips (or you can use tortilla chips). I always use cilantro, lots of fresh lime juice (the more lime the better) and fried corn tortilla strips.

Fried corn tortilla strips - Stack about 4 or 5 tortillas and cut in half then half the other direction so you have triangles. Then cut strips from the triangles and fry in a pan with hot oil.

Quinoa Salad

Quinoa (pronounced KEEN-wah) is a whole grain that looks really funny once it's cooked but is super good for you. This is a great salad to bring to a BBQ as a side. It’s really refreshing and did I mention really good for you? Lot’s of fiber, protein, and iron. It tastes great too! I buy mine at Trader Joe's but I've seen it at Costco and some local grocery stores near the dried rice.

Ingredients:
1C quinoa
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 teas. salt

Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.