Sweet Ham Sliders

I got this recipe from a neighbor, and I know they got it off Pintrest but I'm not sure which site. 

Sweet Ham Sliders

1 package Hawaiian Sweet Rolls
Thin Sliced Black Forest Ham
Swiss Cheese
1 stick butter
2 tsp Worchestershire sauce
1 tsp garlic powder
1tsp onion powder
1 tsp poppy seeds

Melt butter and mix in worcherstershire sauce, garlic powder, onion powder, and poppy seeds.
Cut rolls in half and place the bottom half of roll in the bottom on an 8x8 baking dish.  Brush a small amount of mixture on.  Place a slice of ham and swiss cheese on top.  Put the tops of the rolls on and brush the remaining mixture on top.  Bake at 375 degrees for 15 mins.

These were quick and yummy!

Warm Bacon Cheese Dip

Everytime we have a family party I am asked to bring this dip.  It is super yummy! It is from Better Homes and Garden cook book.

1 Round Loaf sour dough or shepherds bread
1 8oz Cream Cheese(softened)
1 1/2 cup Sour Cream
2 Cups Shred Cheddar Cheese
1 1/2 tsp Worchestershire Sauce
1 Package of real bacon bits
1/2 cup Chopped green onion
assorted crackers (I always use the sea salt pita chips from Sams Club)

Cut the top off the loaf of the bread.  Carefully hollow out the bread leaving a one inch shell.  In a mixing bowl, beat the cream cheese.  Add the sour cream, shred cheese, and worchestershire sauce.  Stir in the bacon and green onions.  Spoon into the bread shell and put the top piece of the bread back on the loaf.  Wrap in tinfoil and bake at 325 degrees for 1 hour or until heated through.  Serve warm with crackers.

Quinoa Taco Salad

Quinoa (pronounced KEEN-wah) is a grain that cooks similar to rice. This recipe had some yummy flavor.

1 cup quinoa
1 whole red onion, chopped
3 cloves garlic, minced
1/2 cups red bell pepper, chopped
1/2 cups yellow bell pepper, chopped
1/2 cups green bell pepper, chopped
1-1/2 teaspoon cumin
1/2 teaspoons oregano
1 teaspoon chili powder, or more depending on heat preference
1 dash cayenne pepper
15 ounce can black beans, drained and rinsed
3/4 cups diced tomatoes, fresh or canned
2 whole limes, divided
salt and pepper, to taste
8 ounces, weight baby spinach
1 cup cilantro
1/3 cups cheddar or feta cheese
1 whole avocado, diced

Cook the quinoa according to package instructions. Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers and saute for an additional 2 minutes. Remove from heat. Stir in black beans, tomatoes, and the juice of 1 lime. Stir in the quinoa. Season to taste with salt and pepper. Chill.

Roughly cut baby spinach in strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with t he spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

This was really yummy and easy to adjust to your flavor preferences. I put in a lot less garlic and only used two types of peppers. You can make it your own. Enjoy!

chicken pasta salad

This is a quick, easy, and yummy pasta salad

1 package bow tie pasta (cooked)

cooked chicken( how ever much you want, I used about half of a rotisserie chicken

from sam's club)

1/2 cup cashews (or how ever much you want)

red grapes sliced in half - about 1 cup

1/2 bottle poppyseed dressing - I used the Brianna's brand

Mix all together

you can also add celery and green onions

Baked Southwestern Egg Rolls

I found this yummy recipe on here... they were good.  We left out the spinach cause I forgot to pick it up at the store and my six year old thinks he can't eat anything green!

Baked Southwestern Egg Rolls

Ingredients:

2 cups frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

2 cups shredded Mexican cheese blend

1 (4 oz.) can diced green chiles, drained

4 green onions, chopped

1 tsp. ground cumin

½ tsp. chili powder

1 tsp. salt

½ tsp. pepper

¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

Directions:

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Best Pecan Yams

4 cups cooked and mashed yams
1 cup sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
1 cup chopped pecans (I leave these out)

Combine yams, sugar, 1/2 cup melted butter, eggs and vanilla. Mix well and turn into a greased 9x13 glass dish. Combine brown sugar and flour, mix well. Stir in 1/3 cup melted butter and nuts. Crumble over top. Bake 30 to 45 minutes at 350 degrees or until set.

You'll never be the same after trying this recipe! Delicious!!

(Recipe from Favorites Cook Book)

Cranberry Jello Salad

1 large package raspberry jello
1 large can crushed pineapple
1 can whole cranberry sauce
1 8 ounce pkg. cream cheese
1/2 pt. sour cream

Dissolve jello in 1 1/4 cup boiling water. Add pineapple, in its' own juice. Add cranberry sauce. Stir together. Pour 1/2 mixture into 9x13 pan. Put in fridge to set. Mix cream cheese and sour cream until smooth. Spread on set jello. Pour the rest of the jello mixture on top, set.

This is so yummy and a really festive and pretty salad on the table during the holidays!!

Enjoy.

(Recipe from Barbara Raymond)

Funeral Potatoes

Hash Brown Potato Casserole (funeral potatoes)

2 cups shredded cheese

1 can Cream of Chicken condensed soup

1 cup sour cream

1/2 cup chopped onion

1/4 cup butter melted

1/4 tsp salt

1/4 tsp pepper

1 32 oz package hash browns, thawed

Grease 9x13 pan. In a large bowl, combine cheese, sour cream, soup, onions and melted butter, salt & pepper. Mix well. Pour hash browns into pan, mix in soup mixture and mix well. Cover with tin foil, cook at 350 for 60 minutes. Sprinkle on more shredded cheese at least 10 minutes before done, if desired, can leave off tin foil.

Baked Potato Soup and Cheddar Herb Biscuits

This IS the BEST baked potato soup EVER!!! I found it on Our Best Bites blog and I swear I have never made anything from their site, I haven't loved. Try it, you won't be sorry!!

Baked Potato Soup


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Bake potatoes in oven. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

I paired the soup with these YUMMY biscuits! Found them on My Kitchen Cafe

Cheddar and Herb Biscuits

Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese


Buttery Topping:

3 tablespoons melted butter

1/4 teaspoon dried parsley flakes

3/4 teaspoon garlic powder

pinch of salt


Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Garden Fresh Pasta Sauce & Fruit and Poppy seed salad

I belong to a lunch/recipe group and the other day one of my friends made this to serve. It was so good and I loved that it was light and perfect for summer. Try it, I bet you'll like it.


Garden Fresh Pasta Sauce

3 garlic cloves
1/3 C coarsely shopped onion
1 C fresh basil (I used a 1/3 cup dried basil)
5 tomatoes
½ C olive oil
Salt to taste
¼ t. pepper
Angle hair pasta
Fresh Grated Parmesan cheese

Put garlic, onions, basil and tomatoes in a blender or food processor. Add olive oil, salt and pepper and blend until smooth. Set aside. The sauce is served at room temperature.

Cook and drain pasta, in serving bowl, toss the hot pasta with some of the sauce. Serve the rest of the sauce and grated parmesan cheese at the table.

**This makes ALOT of sauce, I might half it. It is also VERY flavorful so you only need to stick a little sauce on the pasta

Fruit & Poppy Seed Salad

1 pkg. spinach or mixed greens
Strawberries
Apples
Cucumbers
Craisins
Sliced toasted almonds
Bottle of poppy seed dressing

Put all ingredients in a bowl and toss with dressing. Top with almonds right before serving so they stay crunchy.

Yummy Fruit Salad

Yummy Fruit Salad
Strawberries
Mandarin Oranges
Grapes

1/2 C Orange Juice
1/4 C Lime Juice
1/4 C Sugar

Cut up strawberries. Dump the oranges and grapes into a bowl with the strawberries. Mix the Orange Juice, Lime juice and sugar together and dump on top of fruit. I let the fruit sit in the juice for a while but poured out some of the juice (since it's quite a bit) right before serving.

Red Hot Jell-O.

1 lg. package lemon Jell-O
2 c. boiling water
1/4 c. red hots
2 c. applesauce
1 c. cottage cheese

Sounds weird, but really yummy. Mix water, Jell-O and red hots together and let dissolve for about 15 minutes. Stir in applesauce and cottage cheese and chill for a few hours. MMMMM.

Yummy Parmesan Rolls

I found this recipe on the wire whisk recipe blog :) YUMMY!

Yummy Parmesan Rolls
18 rhodes white texas rolls
3/4 cube butter, melted
3/4 cup parmesan cheese
2 teaspoons parsley flakes.

Stir together parmesan cheese & parsley in small bowl. Dip each frozen roll in butter, then cheese mixture. Place 2-3 inches apart on ungreased baking sheets. Cover lightly with sprayed plastic wrap. Let rise & bake according to package directions. After baking, brush tops with melted butter.

Peanut Asian Pasta Salad

PEANUT ASIAN PASTA SALAD

12 oz bag bow tie pasta cooked and drained
1 1/4 cup Lite Asian Sesame salad dressing (I buy KRAFT)
1/4 cup peanut butter
2 medium carrots peeled and chopped julienne style
1 medium pepper (red, green, yellow, whatever) chopped in strips
1/2 cup dry roasted peanuts
1 cup FRESH basil chopped
3 cups cooked chicken breasts, chopped into pieces (cooled)

Mix: salad dressing and peanut butter and set aside. Add cooked pasta, cut up veggies, basil and cooked chicken to a bowl and lightly toss. Add dressing and all but 2 TBLS of the peanuts. Stir and mix well. Garnish top with remaining peanuts.

If I am making this as a side I do not add chicken and is is just as good. When I first tried this recipe I thought it sounded so weird, but it is so YUMMY!

BLT salad

BLT salad

Ingredients:
12 oz package center cut bacon
3/4 c mayonnaise
1/4 c milk
1 tsp garlic powder
1/8 tsp ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped (
2 c seasoned croutons

Directions:
In a blender or food processor, combine mayonnaise, milk, garlic powder, and black pepper. Blend until smooth. Season the dressing with salt. Place in fridge until ready to serve.

Cook Bacon and Crumble. Chop tomatoes.Rinse and dry romaine. Break into bite-sized pieces. Measure out 2 cups of seasoned croutons.
Combine lettuce, tomatoes, bacon, and croutons in a large salad bowl. Serve dressing on the side.

Beef Fried Rice and Egg Rolls

Chinese Egg Rolls

1 lb sausage or ground pork
1 small head of cabbage, shredded
½ small onion, diced fine
1 carrot, shredded
1 pkg. egg roll wraps
Soy sauce

Brown sausage. Add onion, shredded cabbage and shredded carrot. Flavor to taste with soy sauce, salt and pepper. Add 1 T meat mixture to wrap; fold according to directions on back of package. Deep fry until golden brown.

Beef Fried Rice

1 tablespoon plus 1 teaspoon olive oil, divided
3 eggs, lightly beaten
3 boneless beef petite sirloin steaks (5 ounces each), cut into thin strips
2-1/2 cups coleslaw mix
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 cup chopped onion
4 cups cold cooked instant rice
3 tablespoons butter, cubed
3 tablespoons soy sauce
1/8 teaspoon pepper

In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables are crisp-tender.
Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.

Creamed Corn

Perfect for Thanksgiving, and so easy and delicious!

20 frozen corn (sweet corn if possible)

1/4 cube butter

1 8 oz cream cheese

2 tbsp sugar

6 tbsp water

Dump everything together in a crockpot and heat on low heat for 4 hours.  

fast and easy stir fry

Not really a recipe so much as something we do that's fun fast and a little different every time

Roman noodles (1-2 packs depending on how many people you are feeding)
Chicken (canned works as well and is faster) or beef
Pineapple
Mandarin oranges
Teriyaki or sweet and sour sauce.
Green peppers

Cook the roman noodles and then drain water. (You can add the flavoring packet to the drained noodles for a little extra flavor if you like) If you are using frozen chicken or beef then cook in skillet until done. If you are using canned meat then add the canned meat to a skillet. Add a little teriyaki sauce or sweet and sour sauce. Add pineapple, mandarin oranges, green peppers and the cooked noodles. Let it sauté until it's all warm and then eat it. Fast easy and you can add whatever you want to it if you like onions or water chestnuts then add them. We add a little soy sauce sometimes for a different taste.

It's fun because it's fast easy and roman noodles work just as good as any of the Asian noodles you buy at the store and they cost a lot less.

Some Yummy Sides!

Bacon Yummies

Bacon
Barbecue sauce
1 Can of whole water chestnuts

Wrap water chestnut with bacon and hold in place with a toothpick. Place on baking sheet and pour barbecue sauce over top. Bake in the over at 400 for about 30 minutes or until the bacon is done.
*This one sounded really weird to me when I saw it, but it is really good!, I don't like water chestnuts in most anything, but I love these!


Three Cheese Garlic Bread

1 loaf unsliced Italian bread
1/2 C. butter
1/2 C. shredded mozzarella cheese
1/2 C. shredded cheddar cheese
1 T grated Parmesan cheese
1/4 t. garlic powder
1/8 t. Worcestershire sauce

Cut bread in half width wise; cut one portion in half lengthwise. Save remain bread of another use. In small mixing bowl, combine the remaining ingredients. Spread evenly over cut sides of bread. Place on baking sheet and bake at 400 for 10 to 12 minutes or until cheese is melted. Slice and serve warm.

SOFT PRETZELS