Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them 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 and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Sweet Summer Roasted Vegtables

1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernals
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper


Toss all to combine & roast at 400 for 15-20 mins.

Pretzel Turtles

Bag of mini pretzels

Bag of Rolos, unwrapped
Halved Pecans
M&Ms, Hersheys kissables, (optional for kids)

Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or candy) halfway down into the melted Rolo.

Steakhouse Baked Potatoes

Try this once and you'll never go back to the boring old tinfoil method!

8 baking potatoes
1 tablespoon EVOO or canola oil or butter
2 teaspoons coarse sea salt

Method:

Scrub your potatoes until completely clean. Preheat the oven to 400 degrees. Use a fork to poke holes in each potato. Brush each potato with oil and roll in coarse salt. Place directly on baking sheet and bake for about 1 hour, or until tender. Serve with a choice of toppings. OOOOH!!

Chicken and Corn Pie

Chicken and Corn Pie with Cornbread Topping

1 (10-oz.) can Green Chile Endchilada Sauce (Western Family)
1 (10-oz.) can Rotel Tomatoes
2 cups frozen whole kernel corn
1 teaspoon chili powder
3 cups chopped cooked chicken (2- 12.5-oz. cans chicken, drained, may be substituted)
1 (6-oz.) package Mexican-style cornbread mix or reg cornbread
2/3 cup milk
1 large egg
2 tablespoons vegetable oil
1 cup (4 oz.) shredded Mexican four-cheese blend, divided
Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
Pour chicken mixture into a lightly greased 11×7 inch baking dish. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
Bake at 375° for 30 minutes or until golden and bubbly. Serve with sour cream and jalapeno peppers if desired. We like to top with lettus and cilantro ranch dressing.

7 Layer Salad

Layer:

Chopped lettuce (romaine and/or iceberg)
Shredded carrots
Frozen peas (thawed)
Chopped green onion
Olives
Chopped or sliced tomatoes
Dressing (see recipe below)
Shredded Cheddar Cheese
Bacon
Boiled Eggs

Refrigerate overnight or for several hours before serving.

DRESSING RECIPE:

2 cups Mayonnaise (I like Best Foods or Hellman's)
2 Tbsp. sugar
1-2 Tbsp. dry ranch dressing mix

***TIP: You can omit or add any of your favorite veggies for this recipe (cucumbers, celery, mushrooms, etc.) It would be good with Feta or Bleu Cheese also.

Muffin Melts

Ingredients

12 whole Hard-boiled Eggs, Peeled And Chopped

2 cups Grated Cheddar Cheese

1 cup (real) Mayonnaise

12 slices Bacon, Fried And Crumbled

1 Tablespoon (heaping) Dijon Mustard

½ teaspoons Garlic Powder

3 dashes Worcestershire Sauce

6 whole English Muffins Split

Preparation Instructions

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Serve immediately!

Steamed Broccoli with Sauce

1-2 lbs of Fresh Broccoli, cut into bite sized picies
4-6 Tablespoons of Butter, Melted and browned
1 Tablespoon of Balsamic Vinager

Steam Broccoli, brown butter and stir in vinerger . Drizzle over broccoli and season with salt and pepper.

Breakfast Skillet

1 loaf Jimmy Dean sausage

1/2 c. chopped onion (optional)

1 package. country-style hash browns (frozen)

6 eggs

1 c. cheddar

salt, pepper and seasoning salt to taste

Additional toppings (optional):
diced tomato
salsa
diced avocado

Brown sausage and onion (optional) in large skillet. Add potatoes and fry until potatoes are cooked through. Beat eggs and add to skillet. Cover and cook about 5-10 minutes until eggs are set. Add cheese and seasonings to taste. Serve and top with additional toppings.

Cheaters Fruit Pizza

2 Pillsbury Sugar Cook Dough Cans
Allow to warm to room temp, then roll on to regular size baking sheet. Bake at 350 for 10-12 minutes. Let cool then top with cool whip or cream cheese fruit dip. Then top with your favorite fruit.