Ham and Cheese Sliders or Baby Shower Sandwiches

These are so delicious! A friend made them for a Baby Shower and they were a huge hit!

Ham and Cheese Sliders

adapted slightly from the Recipe Club

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.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Baby Shower Sandwiches

Make or buy about 2 dozen rolls

Spread mayonnaise on both sides of the open roll

Stuff with one slice of ham and one slice of swiss

Pour sauce over sandwiches

Bake at 350 degrees for 15 minutes.

Sauce:

1/4 C. Worcestershire Sauce

1 T. Minced onion

1 1/2 T. Prepared mustard

1 T. Poppy Seeds

1/2 C. Butter

Warm and stir together on stove, then pour over sandwiches.

I've also made these sandwiches stuffed with roasted red pepper + provolone for our vegetarian friends. To quote Sarah, "Heaven!"

Quick Cinnamon Rolls

by Tammy F.
This recipe makes a lot - as in two large cookie sheets - of delicious soft cinnamon rolls and we love to share them with others!  We like ours with raisins and chopped pecans.  Enjoy!

Dough

1 c. oil

2/3 c. honey

2 1/2 c. warm water

3 eggs

3 c. flour

1 T salt

4 T instant yeast

5-7 c. flour

Filling

4 T soft butter (I use more to cover the dough)

Cinnamon and sugar mixed

Nuts (optional)

Raisins (optional)

Mix oil, honey, water, eggs, 3 cups of flour and salt in Bosch mixer for 1 minute.

Add yeast and mix for 1 more minute.

Add enough flour for a soft dough and mic 6 minutes.

Roll dough out on oiled surface into a rectangle 1/4" thick.

Top with butter, cinnamon, sugar, nuts, raisins.

Roll up beginning at long side.

Pinch edge of dough into roll to seal well.

Cut into 20-24 1" slices and place on greased baking sheet.  

Cover and rise until double.

Bake 350 degrees for 15-20 minutes.

While warm, frost rolls.

Best Brownies

I have been using this recipe for several years and I frequently get asked for the recipe.  I found it on AllRecipes.com and like to make my own variations to the basic recipe - see my notes below - Enjoy! 

Photo courtesy of AllRecipes.com

INGREDIENTS:

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Notes: I have made these brownies using several variations and they have always turned out!  Here are some of them.  For double chocolate brownies add a cup of chocolate chips to the batter.  Replace half the flour with rice flour.  Or use whole grain flours (Wheat, Spelt, Kamut...) instead of white flour.  Golden Syrup may be used instead of honey in the frosting.  I like to use 1/2 cup white and 1/2 cup brown sugar.  Double the recipe and bake it in a 9" X 13" pan for 30-35 minutes do not over bake. 

Easy Grape Salad

This salad is so good!  I sampled it at a Relief Society activity (last year) and of course had to have the recipe!  I found out the salad was made by my friend Lynn H. - Thank you!

1 lb. seedless green grapes
1 lb. seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds
*This makes 8 servings

Wash grapes in a colander and remove all the stems. Place them in a large bowl.

In a separate bowl, stir together cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula, fold the mixture into the grapes until well coated. Fold in almonds.

This salad can be served immediately, or covered and refrigerated for 1 hour to set, and allow flavors to blend.

Gâteau au Yaourt

***For step by step instructions with photos go here!

Gâteau au Yaourt
Recipe courtesy of Chocolate & Zucchini

2 eggs
250ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)
200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
2 cups all-purpose flour (or 4 yogurt tubs)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla paste/extract

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

 
French Yogurt Cake with Lemon

Recipe courtesy of Rose's Recipes

1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
pinch of salt
1 cup granulated sugar
2 tsp. grated lemon zest (from 1-2 lemons)
1/2 cup plain yogurt
3 large eggs
1/4 t vanilla (optional)
1/2 cup canola oil

For the glaze:
Juice from 2 lemons
1/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).
Whisk together the flour, baking powder and salt.
In another bowl, rub the zest into the sugar with your fingertips until the sugar is moist and fragrant.
Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.
Add the dry ingredients, mixing until just combined.
Add the oil, and stir until smooth.
Bake for 30-35 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Notes: We enjoyed the lemon version and served it with real whipped cream - so delicious! Fresh berries would have been great also! In addition to the lemon glaze we dusted powdered sugar on top.

Fuentes Family Tortillas

Our favorite flour tortilla recipe from our friends the Fuentes.  So easy and delicious, forget about the store bought ones!  Children love to roll them out and eat them plain or fill them with their favorite toppings!

6 c. flour

1 Tbsp. salt

2 tsp. baking powder

½ c. oil, plus 2 Tbsp.

2 1/3 c. boiling water

Mix in order listed and knead to a smooth, non-sticky dough.  Add drops of hot water if too dry.  Pinch dough in small balls and use a rolling pin to flatten into tortillas.  Warm both sides of tortilla in a hot skillet until slightly brown.

Green Salsa

This recipe is from my friend Shannon. Another simple yet great recipe!

2 (28 oz) cans Tomatillos, drained
1/2 (7 oz) can Jalapeno, sliced (I use Embassa brand)
1 bunch fresh cilantro
2 tsp sugar

Drain the Jalapenos. Combine all ingredients into a food processor and blend. This salsa is very similar to the salsa at Rosa's, Tia Rosa's, and Gecko Grill