Mini Ham and Cheese Rolls

(Image from Here)

This may be old hat to many of you, but I had never had one of these until I attending a baby shower a couple of years ago. And it has been on my mind ever since. I decided to look for a recipe to make these for my daughters birthday party and I found this recipe. Quick, easy, makes a lot for a big crowd, and they are really good. The sauce you drizzle over the top makes the whole thing taste like a party in your mouth.

Ingredients

• 2 tablespoons dried minced onion
• 1 tablespoon prepared mustard
• 2 tablespoons poppy seeds
• 1/2 cup butter, melted
• 24 dinner rolls
• 1/2 pound chopped ham
• 1/2 pound thinly sliced Swiss cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
3. Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
4. Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

(recipe found on Allrecipes.com)

Peanut Butter Cheesecake Brownie Babies

I needed a quick and easy recipe for a dessert today. This is what I found in my Kraft Food & Family Recipe Magazine. If my senses are right, since it smells delicious and they look amazing, I think it will be super yummy.

Here's what you need

Cupcake Liners

1 pkg. brownie mix

1 pkg. cream cheese softened

1/3 cup sugar

1 egg

1/4 c. peanut butter

1/2 tsp. vanilla

Cool Whip thawed

Maraschino Cherries (optional)

Make It

Heat oven to 350. Prepare brownie batter as directed on package. Spoon into 20 paper lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until smooth. Spoon 1 big Tbs. into center of batter in each cup. Bake 25-30 min. until centers are set. Cool

Serve topped with Cool Whip and cherries.

This picture is from the Kraft magazine.

Summer Spinach Salad

I made this salad for a family get together today. I pretty much threw whatever I had on hand into the bowl, then called Karen for a good dressing recipe! It turned out so yummy!

1 bag baby Spinach
2 cups Bow tie Pasta
2 cups red grapes (sliced in half)
1/2 cup candied walnuts
(easy to do. cook walnuts with 1/2 cup sugar, until sugar is dissolved and nuts are well coated. let cool before adding them to the salad)

You could also add sliced Avocados and Mozzarella cheese. Sometimes I do Apples, Strawberries or Mandarin Oranges...just whatever sounds good.


Dressing
3/4 cup sugar
2/3 cup Apple Cider Vinegar
2 cups Olive oil ( I used Vegetable Oil, and it still turned out great)
1/4 cup onion (I used a couple of Tbsp dried onion)
2 tsp salt
2 Tbsp poppy seeds

Put everything but the Poppy Seeds into a blender, and blend on high for a minute or two. Add the Poppy Seeds and mix with spoon. Pour over salad just before serving.

**This makes a ton of dressing, so I only did half a recipe for the one bag of Spinach. **

Asian Wonton Salad

We made this at the Relief Society Birthday Dinner, among other things, and many people were wanting the recipe for it.

Ingredients:

1 head lettuce, chopped {I usually use romaine though, or at least a mixture of romaine & iceberg so it’s not just iceberg}
4 chicken breasts, cooked & shredded
4 green onions, chopped
1/2 pkg wonton wrappers, sliced and fried
2 Tbsp sesame seeds, toasted
2Tbsp almonds, slivered and toasted

Dressing:
1/2 c. vinegar
1/2 c. ketchup
1/4 c. water
3/4 c. sugar
2 TBSP soy sauce
2 TBSP cornstarch mixed with 4 TBSP water

Directions:
Mix all ingredients in a saucepan. Cook on medium heat until clear and bubbly. Layer lettuce, then wontons, shredded chicken, onions, almonds, and the sesame seeds. Drizzle dressing on top and serve immediately.

Thai Peanut Noodles

I made these for my family awhile back and we love them. The sauce is sooo yummy. Enjoy!

Ingredients:
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Directions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Baked Manicotti

When I made this for my family, every single one of them loved it. That rarely happens in my house so that makes this recipe a hit, in my book!

*Serves 6 to 8

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Directions:
Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Almond Poppyseed Bread

I made these for birthday visits. I made them in the mini pan size and put them in cellophane bags. They were perfect. My kids really liked this bread too.

INGREDIENTS:
3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring


GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Directions:
Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Chile Con Queso Revved Up

I got this recipe from Pioneer Woman and like most of her recipes, it was a hit! It is the perfect thing for Superbowl Sunday!

Ingredients

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Onion
• 1 whole Jalapeno, or more to taste

Preparation Instructions

Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Creamy White Chicken Chili

I liked this recipe because it was slightly different than most of the white chicken chili recipes I've had before. It is so yummy!

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Slow Cooker Italian Beef for Sandwiches

I got this recipe from Allrecipes and it made an easy and fast dinner.

Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Directions:
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Beach Street Lemon Chicken Linguini

This meal is on the healthier side, which is good, because we are currently trying to eat better. We really liked it!

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

Ingredients:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Sour Cream Poppyseed Streusel Muffins

I made these muffins for a friend's birthday and they turned out delicious!

Ingredients:

Muffins---
2 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. buttermilk

1/4 c. butter, melted

1 Tbsp. grated orange rind

1 tsp. vanilla

1 tsp. almond extract

1 large egg, lightly beaten

1 8-oz. container sour cream (light works great)

Streusel--

1/4 c. + 2 Tbsp. sugar

1/4 c. flour

2 Tbsp. butter, melted

2 tsp. poppy seeds

Directions:
Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

Sweet Little Doggies

I know exactly what you'll be thinking when you read the ingredients for this...EEWWW! I'm not trying that. I was skeptical too. Then I popped one in my mouth and YUM! My friend, Camie, introduced these to me and they are a perfect quick and easy appetizer.


Ingredients:
1 cup butter
1cup chopped pecans
6 TBSP brown sugar
6 TBSP honey
1 package Hillshire Farm Beef Lit'l Smokies
2 packages Pillsbury Crescent Dough

Directions:
Melt butter, pecans, brown sugar, and honey in a sauce pan and then pour into 9x13 pan.

Cut each crescent roll into 3 long strips and roll one sausage in each piece of dough.

Place in pan and bake 350-400 degrees for 20 minutes.

Jr. Mint Cupcakes

I made these the other night for Family Home Evening and they were yummy. I loved how moist they are and liked the hint of mint they had. I always love mint things during the winter.

Ingredients:

1 box Pillsbury Devils Food Cake Mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
1 small box instant chocolate pudding mix
1/2 Cup sour cream
1 Cup chocolate chips
3 4 oz boxes Jr Mints (look for them on sale, I found them for $1.00)
Favorite Vanilla or Cream Cheese Frosting


Directions:

Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 JR mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.
24 cupcakes

Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake

I made this birthday cake for my family and it's absolutely divine. Everyone loved it.

{So I could have had prettier presentation, but I was in a hurry people!}

Ingredients:

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

_____________________

4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

_____________________

1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

Directions:

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Chocolate Zucchini Cupcakes

2 (1 oz) squares unsweetened chocolate, melted
3 eggs
1 3/4 cup packed brown sugar
1 cup vegetable oil
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
2 cups grated zucchini
chocolate chips (optional)

-Preheat oven to 350 degrees
-Beat eggs with sugar for 10 minutes or until thickened and pale
-Blend oil and cooled chocolate into beaten egg mixture
-Stir together flour, baking powder, baking soda and salt
-Stir flour mixture into egg mixture until just blended
-Stir in zucchini
-Add chocolate chips and stir
-Spoon batter into cupcake wrappers, filling 2/3 full
-Bake for 20 minutes
-Let cool completely and then frost

Chocolate Frosting:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 T vanilla
3 1/2 cups powdered sugar
2 T milk

-Over medium heat, melt butter
-Add cocoa and vanilla
-Put powdered sugar in mixer; add cocoa mixture
-Beat well
-Add milk, 1 t at a time until desired consistency*

*NOTE: I used about 2 1/2 T to get the right consistency for my liking

This recipe is a great one to use for all that zucchini growing in your garden! My kids LOVE them and have no idea that there is any zucchini in there. And the frosting is delicious!

Summer Cucumber Salad

1 large cucumber, unpeeled, sliced very thin
1/4 cup red onion, sliced very tin
1/2 cup rice vinegar
3 T water
1/3 cup white sugar
1/2 t salt
1/4 t fresh ground pepper

-Slice the cucumber and red onion and place in large bowl
-In a separate bowl, mix the remaining ingredients, stirring well.
-Pour over cucumbers and onion, tossing to ensure good coverage.
-Refrigerate. Let the cucumbers sit for several hours before serving if possible.
-Makes 4 servings as a side dish but can easily be doubled or tripled.

Really refreshing and light. Perfect side dish when it's hot outside!

Zucchini Pancakes

One MORE thing to do with all those zukes popping up!!

1/3 c. bisquick
1/4 c. grated cheese (the recipe calls for parmesan, but I usually only have cheddar and it works)
1/8 tsp. pepper
2 eggs
2 c. shredded zucchini

Add all ingredients except zucchini and mix well. Once blended add zucchini. Scoop about a 1/4 cup of the mixture onto a hot skillet coated with non-stick spray. You'll need to flatten it a bit and then just cook and flip like a pancake.

The Best Homeade Salsa

4 tomatoes
2 cloves of garlic
1 can of diced tomatoes (I used stewed)
1 bunch of green onions
2 t kosher salt
1/2 bunch of cilantro
1 jalapeno (no seeds for mild, some seeds for medium, all seeds for hot)

-Put everything into a food processor and pulse to desired consistency. Serve with pretty much anything. Delicious! Thanks Megan for this awesome recipe. It's a staple in our house!

Guiltless Alfredo Sauce

Don't get me wrong, nothing beats a great alfredo sauce with all it's rich goodness, but this alfredo sauce is pretty good for being low fat. Plus, you know that this sauce has like a bazillion less fat and calories.

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions:
1. Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat.
4. Add the cheese, stir it up and then cover immediately.
5. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

This sauce can be used for many things--
Over pasta
As a sauce on pizza
As a dip for breadsticks
Mix it with pesto for a creamy pesto {I did, and it's delish}
Mix it with marinara for a creamy marinara sauce

Enjoy!