Best Ham Sandwiches!

Ham is my favorite meat to have at the holidays. For Thanksgiving this year, I made these sandwiches as an appetizer. They were a huge hit!

 

Ham Sandwiches

• 2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
• 1 1/2 lbs of ham
• 12 slicesswiss cheese
• 3/4 cupbutter
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons dried onions (I used fresh)
• poppy seed

Directions:

1. You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!

Tequila Sangria

Summertime is a great time to try fun, colorful cocktails. I recently tried this one and it was delicious! It's not too sweet, so if you need something cool and refreshing I highly recommend this one.

Tequila Sangria

Ingredients:

2 oranges

3 limes

1/4 cup sugar- I will substitute with Splenda or Stevia

6 cups ice

1 (10 ounce) bag frozen raspberries

1 cup silver tequila

1/2 cup triple sec
1 bottle of champagne

4 cups chilled lemon lime soda

Directions:

1. Juice one orange and two limes to measure 1/4 cup juice each. Combine juices and sugar in a microwavable bowl. Microwave on high for 2-3 minutes or until sugar is dissolved. Thinly slice remaining orange and lime.

2. Add ice, juice mixture, orange and lime slices, raspberries, tequila and triple sec in a pitcher and stir. Add champagne and soda, stir gently and serve!

Yield: 12 servings

Watermelon Feta Salad

My sister has me addicted to this salad since she brought it over to a siblings cookout. I love it and thought I would share with all of my followers (Hi Mom and Zak!) http://lifeasadean.wordpress.com/2012/06/20/recipe-watermelon-feta-salad/

Apple Crunch Dip

This is a delicious treat and super fast and easy. A fun recipe for the kids to help with!

1 bag of crushed toffee (Heath bar)
1pkg cream cheese
1/2 cup sugar
1/4 cup brown sugar
1tsp vanilla
4-5 large apples, cut into slices.

Put softened cream cheese in a medium mixing bowl and stir in remaining ingradients. Serve with apple slices.

Gnocchi with Tomatoes, Pancetta & Wilted Watercress

As I mentioned in a previous post, my sister and I have started making "double" the recipe and swapping dinners. It allows for us to try new things and not have to cook as often! I've really enjoyed this new routine. And if you know my sister, she is Food Network's biggest fan, and is a fabulous chef!

This recipe is a new one I tried and I plan to make again. I'm one for quick and easy recipes and this one fit the bill. Both Zak, and Ginger enjoyed it also!

2 ounces pancetta, chopped (you could also substitute bacon here)

3 cloves garlic, minced

2 large tomatoes, chopped

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper

2 teaspoons red-wine vinegar

1/4 teaspoon salt

1 pound gnocchi, 

4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)

1/3 cup freshly grated Parmesan cheese

Preparation

1. Put a large pan of water on to boil.
2. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.
3. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

Coca Cola Beef Brisket

I made this earlier this  month because I wanted an easy crockpot meal.  My family loved it and it super fast and easy!

3 - 4 lb. fresh whole beef brisket
12 oz. jar Heinz chili sauce
1 env. Lipton onion soup mix
12 oz. can Coca Cola Classic (do not use diet)

2-3 potatoes

1 1/2 cups of carrots

1/2 white onion chopped

Mix the onion soup with the chili sauce and then add the Coca Cola. Score the fat side of the brisket. Add potatoes, carrots, and onion. Put brisket in crock pot for 4 to 6 hours (depending on thickness of the meat) until meat is fork tender. Serves 4 to 6.

Chicken Enchilada Dip

I got this recipe from a friend of mine so I can't take any credit.  This is always a hit at parties and I've never been able to go home with any leftover.  Plus, it's super easy, cheap, and quick.

Chicken Enchilada Dip:


2 cans white chicken, drained
8 oz. cream cheese
6 oz. mayo
1 can rotel, drained
1/2-1 cup shredded cheddar or mexi blend
sprinkle of taco seasoning


In a skillet mix chicken and cream cheese. Sprinkle with taco seasoning. Once cream cheese is melted, add mayo and rotel. Put into a casserole dish and sprinkle with shredded cheese. Bake at 350 for 25 min. Serve with fritos, tortilla chips, and celery sticks.

Stuffed Jalapenos

CAUTION: WEAR GLOVES WHEN DEALING WITH JALAPENOS or you may face 36 hours of pure pain and discomfort!!

Stuffed Jalapenos


4 slices think bacon
8 oz. cream cheese
¼ cup shredded extra sharp cheddar cheese
¼ cup minced green onions
1 tsp. fresh lime juice
¼ tsp kosher salt
1 small garlic clove, minced
14 jalapenos, halved lengthwise & seeded (WEAR GLOVES WHEN DOING THIS)
Cooking spray
2 tbs. chopped fresh cilantro


1. Preheat broiler

2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan & drain on paper towels. Crumble bacon. Combine crumbled bacon, cream cheese, shredded cheddar cheese, & next 4 ingredients (through garlic) in a bowl.

3. Place peppers on a baking sheet, skin side up, and broil until slightly charred (about 3 minutes).

4. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, under broiler until cheese mixture is lightly browned, about 4 minutes. Sprinkle with cilantro & serve.

Buckeye Bars- mmm....

Who doesn't love peanut butter and chocolate?  Here's a holiday favorite of mine.

Ingredients:

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter (I used half smooth, half crunchy)
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Spread over bottom of the pan.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Pineapple Cheese Casserole

With the holiday season around the corner, I want to put a few holiday "favorites" up throughout the next few months.  Please share any favorites you have as well.

Pineapple Cheese Casserole

•2 cups of shredded cheddar cheese
•2 eggs
•1 can of crushed pineapple (20 oz)
•1 can of pineapple tidbits (20 oz drained)
•4 tbsp of flour
•1/2 tsp salt
•1 cup of sugar
•1 stick of melted butter
•2 stacks of Ritz crackers

Mix the first 6 ingredients together in a 9x13 pan. Crush crackers, pour butter over the crackers, mix. Spread crackers over the top of the casserole. Cook for 45-50 minutes at 350 degrees. Let me know if you cook it and like it!

French Toast Casserole

We recently had a visit from Mimi and Bibi Kamm (Zak's parents).  While here, I thought I would try a new recipe.  I love breakfast, my favorite meal of the day.  I especially love any sweet casserole.  My sister (Ginger Dean) made a delicious french toast casserole for my bridal shower (yes, 5 years ago and I remember), but couldn't find the recipe.  So I turned to the other Deen ("Paula") for some advice.  Here's what I made, it was a BIG hit! (I did substiute Challah bread for the french bread, it's a little sweater and softer.)

Ingredients


1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Let me know if you make it and if you changed or added any ingredients.

Sausage Quiche

I've always been a fan of quiche, but have never seemed to find a recipe I thought would be easy to make (I need recipe with 10 ingredients or less).  I made this easy quiche I found on Paula Dean's website, very easy and delicious.

Here's what you'll need:
-pound mild bulk sausage
-One 8-inch deep-dish pie crust, in its aluminum plate
-2 cups grated sharp Cheddar cheese
-3 eggs
-1 1/2 cups half-and-half
(optional white onion, mushrooms, spinach, bacon)

1. Turn on the oven to 350 degrees F. Sauté the sausage in the skillet over medium heat, breaking it up with a spoon as it cooks, Cook it until no pink remains, about 10 minutes. Using the spoon to lift it out of the skillet and let the fat drip back into the pan, spread the sausage in the bottom of the pie crust.

2. Sprinkle the cheese over the sausage. Break the eggs into the bowl. Pour in the half-and half and beat them together with a whisk. Pour the mixture over the cheese.
3. Put the quiche on the cookie sheet and put it in the oven. Bake the quiche for 35 to 40 minutes, until the center is not jiggly.
4. Using oven mitts or hot pads, take the quiche out of the oven. Let it sit for about 15 minutes before you cut it into wedges.
Makes 8 small wedges or 4 big ones