Poppyseed Ham & Cheese Sliders

This recipe is all over Pinterest but it has slight variations here and there...this was my favorite version of this sandwich. So, I'm posting here for easy access! Thanks Amanda for turning me onto these!

Ingredients:

1lb deli ham thinly sliced
1/2 lb baby swiss cheese
2 pkgs dinner rolls (24 count total)
1/2 C butter
2 TBS  prepared mustard (the plain kind like you use on hot dogs)
1 TBS Worcestershire
1 TBS poppy seeds
1/3 C brown sugar

Directions:

1. Preheat your oven.  Make the sandwiches with rolls, ham & cheese. Fill a 9x13 pan with these (you can squeeze them in).
2.  In a medium sauce pan on the stove bring to a soft boil:  butter, mustard, worcestershire, poppy seeds & brown sugar.
3.  Pour sauce over top of sandwiches
4.  Cover with foil and bake @ 350 for approx 20 minutes

Baked Buffalo Wings

Got this off that same clean and delicious website. There is a video on that site that shows step by step instructions for most of her recipes; I watched her make these (her videos are also on you tube). The visual aid is helpful. Anyway, these were easy, yummy & paleo friendly! I served them with a salad & we had them for supper but they could also be an appetizer.

Ingredients:
3 lbs chicken wings split (about 16 wings)
1 TBS garlic powder
1 TBS paprika
1 TBS chili pwd
1/2 tsp kosher salt
3/4 C wing sauce

Directions:
1. Preheat oven to 400 degrees
2. Lined a rimmed baking sheet with aluminum foil (for easy clean up) and place a wire rack over the top.
3. Rings wings under cold water & pat dry with paper towels. Use a sharp knife to separate the wing from the drumette right at the joint.
4. Place wings in a large bowl & toss in seasonings (using only 1/2 the wing sauce) making sure all are evenly coated.
5. Place wings on top of wire racking & bake for 20min. Flip wings over & bake for another 15-20min until cooked through.
6. Toss wings in the other 1/2 of wing sauce & serve with carrots, celery & blue cheese dressing for dipping.

BBQ Chicken Pizza

This reminded me of California Pizza Kitchen's BBQ pizza, but we liked it better because the flat bread kept it from being so filling (we like thin pizza crust anyway)! This is definitely now on the top of our make-again list!

Wanted to have a visual on the exact ingredients I used!

Ingredients:

whole wheat tortillas (or flat bread)
cooked, chopped boneless, skinless chicken breast (I used 1 pkg of boneless, skinless ckn tenders)
BBQ sauce
Shredded cheese (the original recipe called for Gouda, but I used the kind in picture above)
red onion, thinly sliced & cut in slivers
fresh cilantro chopped

Instructions:
1. Preheat oven to 425 degrees
2. I seasoned my chicken tenders w/ s&p, garlic salt and brushed them w/BBQ sauce, baked them for 20 minutes & shredded them beforehand
3. Place tortillas on pan (I used my pampered chef bar pan, but you could use a cookie sheet...may need to spray it first?)
4. Spread a little BBQ sauce all over the tortillas (use this instead of pizza sauce)
5. Toss shredded chicken with a little more BBQ sauce; divide chicken among tortillas and sprinkle each with cheese & onions.
6. Bake for 5-7 minutes until cheese melts & tortillas are lightly browned.
7. Remove from oven & sprinkle with the cilantro.

Preschool Spinach Salad

I got this recipe from a girl at our preschool. Really easy and a little different that the normal spinach salad with strawberries (the apples in it are yummy!)

I made it using spinach, granny smith apples (sliced thin), feta cheese, and walnuts. Toss with the dressing recipe below!

2 T fresh lemon juice
2 T white wine vinegar
1/3 c sugar
1 T oil
1 t poppy seeds (optional)

Easy Cheese Ball

As promised, here is the Cheese Ball recipe I brought to Alyssa's shower.  Julia told me about it and it is from allrecipes.com.  It is super easy and would be a great appetizer before a holiday meal.

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package ranch dressing mix

2 1/2 cups shredded Cheddar cheese 1 1/2 cups chopped pecans

DIRECTIONS:

1.

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum! **This make a rather large cheese ball, so you could make the recipe and make two smaller balls and freeze one for later**

Feta Bruschetta

What you need!

1 large tomato, seeded, chopped
1/2 cup Crumbled Feta Cheese
1/4 cup chopped kalamata olives
1/4 cup Kraft Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. chopped fresh basil

Make it!
Combine all ingredients
Refrigerate 1 hour
Spoon onto whatever you like!

Crab Cakes

Again, something else I made this weekend from the Kojie cookbook (page 117). The lady that put that recipe in was a great cook (she was a sponsor when I was there) so any of the recipes by her are probably good!

Kevin doesn't even really like crabcakes, but we almost made ourselves sick eating them!

Enjoy!

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1 egg
1/4 cup ranch dressing
2 (6 oz) cans LUMP WHITE crab meat (found by the tuna at the store)
about 20 Ritz crackers, crushed finely
1/3 cup each of shredded parmesan, romano, & asiago cheese (I cheated and used 1 cup of the the Italian blend cheese that had pamesan, asiago, and mozarella from the store)
2 green onions, chopped finely
1/4 tsp ground red pepper

Preheat oven to 375. Beat egg and dressing together in a large bowl with wire whisk until well blended. Drain crabmeat and add to mixture. Mix well. Gently stir in remaining ingredients. Let stand 3 minutes. Using about 1-2 T of mixture, shape into cake (I used the Pampered Chef medium scoop and flattened them out). Place in a single layer on a lightly greased baking sheet (I used my Pampered Chef cookie sheet stone) Bake 5-7 minutes on each side or until cakes are golden brown and heated through.

** After eating them, I thought it might be good to just put the mixture in a pie plate and bake like that. Then use crackers to eat it like a dip. They also would be good to make very small/bitesize to serve with crackers.

Crunchy Chicken Roll-ups

This recipe is easily halved for a smaller group.  I love this recipe because it is so versatile.  Your kids will love it, but it is nice enough for a dinner party.  I have also made this up and then sliced into pinwheel slices (4 per breast) and served as an appetizer.  It is yummy eaten as leftovers too.

8-10 boneless skinless chicken breasts

2 sticks butter

3 cloves garlic, minced

2 sleeves Ritz crackers, crushed

1 cup parmesan cheese, grated

1 tsp garlic powder

¼ tsp fresh ground pepper

½ tsp Italian seasoning

Couple shakes crushed red pepper or dash cayenne pepper

2 – 9x13 baking dishes sprayed with non-stick spray

 

With a meat mallet, flatten breasts until thin and even thickness.  Melt butter with minced garlic and pour into a shallow dish.  In a Ziploc bag, mix together crushed Ritz crackers, parmesan cheese, garlic powder and seasonings.  Pour contents of bag into another shallow dish.  Pie plates work well.  Dip chicken breasts into the butter mixture and shake off excess, and then coat breasts generously with cracker mixture on both sides.  Roll up chicken breasts and place in a sprayed baking dish.  Drizzle any remaining butter over tops of chicken roll-ups, or spray with olive oil lightly.  Bake in a preheated 350 degree oven for 1 hour.

Sausage Balls

Chantelle asked me to post this recipe so here it is!

1. Fry 1 pound of sausage until crumbly brown. Leave a little bit of grease.

2. Add 3 cups of Bisquick (don't sift)

3. Add 1 cup of Cheddar Cheese

4. Add about 3/4 cup water, add gradually

5. Roll into balls

Bake 350 degrees for about 20 minutes
These can be frozen unbaked

Baja Bites

Bonki had asked me for this breakfast casserole recipe. They are super easy and a little different. I made them for Whitney's shower back in March.

Baja Bites

5 eggs
1 cup cottage cheese
1/4 cup margarine, melted
1/4 cup flour
1/2 tsp baking powder
1 cup grated colby cheese
4 oz can chopped green chilis
1 cup grated monterey jack cheese

In large bowl, beat eggs and add other ingredients. Pour into greased 8" square pan. Bake 30-40 minutes in 350 oven until firm in the center and slightly brown. Cool and cut into 1" squares for a bite-size (no fork needed) appetizer. This recipe easily doubles and then make it in a jelly roll pan.

Chili Dip

This might be one of the easiest dips ever (and slightly W.T. if you know what I mean), but I guarantee everyone is going to want the recipe. You can decide for yourself if you want to dilvulge the recipe.

Chili Dip

2-8 oz packages of cream cheese, softened
1 15 oz can of chili, no beans
2 cups grated sharp cheddar cheese
3-4 chopped green onions
Diced seeded tomato

Spread cream cheese in 8x8 baking dish, heat chili and pour over cream cheese, top with cheddar cheese.
Bake at 350 for 20-25 minutes.
Top with onion and tomatoes and serve with tortilla or corn chips.

Spinach Artichoke Dip

A friend of mine recently asked me for this recipe and I had fogotten how much I liked it. It is super yummy and fairly good for you too.

Spinach Artichoke Dip
Cooking Light, Sept. 2000, pg. 133

2 cups (8 oz) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz) grated fresh parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained & chopped
1 (8 oz) block 1/3 less fat cream cheese, softened
½ (10 oz) package frozen chopped spinach, thawed and excess water squeezed out
Crackers or chips

Preheat oven to 350 degrees
Combine 1 ½ cups mozzarella, sour cream, 2 tbsp parmesan, & next 6 ingredients (through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 ½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 tbsp parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with crackers or chips.

Toffee Dip

Some of you have asked me for the toffee dip that I brought to Whitney's Shower... so here it is :)

6 oz of toffee bits (make sure it is the plain bits- they also sell them covered in chocolate)
1/2 c brown sugar
1/4 c granulated sugar
8 oz cream cheese

Mix the above ingredients in a Pryex dish; heat in the microwave on high for 30 seconds. Stir and repeat the process until the dip is thoroughly mixed. Heat again immediately before serving. Serve with apples that have been soaked in pineapple juice. (keeps them from turning- and adds a different taste)