Hammie Sammies

These are a huge favorite for my gang! Great to make ahead and great for a crowd.

2 pkgs. King’s Hawaiian Rolls (24 count)
3 pounds sliced ham (I use Black Forest ham lunch meat)
12 slices Swiss cheese, cut into fourths (to make 48 small pieces)
2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried minced onions
1-2 teaspoons poppy seeds

Instructions:

Slice the rolls in half. Line the bottom of a 9X13" baking pan with the bottom halves of the rolls.
Fold and put 2 pieces of ham onto each roll. Then layer the Swiss cheese on top. Place the other halves of the rolls on top.

Melt the butter in the microwave then add the mustard, Worcestershire sauce, and dried onions.
Spoon a tablespoon or so of the sauce over the top of the rolls. (Use up all the sauce.) Sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours or, even better, overnight.

Bake at 350°F covered for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Makes 48 sandwiches, but you can easily cut the recipe in half if needed.

Hot Wing Chicken Bites

2 -3 pounds boneless, skinless chicken breast
1 cup Frank's Hot Sauce
1 pkt. dry ranch mix (or substitute below)
1 T. olive oil

Cut chicken into bite size pieces. Pour olive oil into large skillet. Cook chicken in oil until done. Remove chicken from pan and drain juices. Add Frank's and ranch mix to pan and mix well. Put chicken back into pan and heat through or put into crockpot to keep warm. Add more Frank's if you want it really saucy.

Ranch Mix Substitute
1 T. dried or fresh chives
1T. parsley
1 T. garlic powder
1 t. onion powder
1 t. garlic salt
1 t. pepper

Broccoli Salad

Dressing:

1 cup mayo

2 T. vinegar

1/2 cup sugar (or 1 T. THM Sweet Blend)

Mix and refrigerate.

Salad:

1-2 heads broccoli (depending on size), chopped

1/2 cup real bacon bits (or regular bacon crumbled)

1 medium red onion, chopped 

1/2 cup raisins (or unsweetened dried cranberries for fewer carbs)

1 cup cashews

2 hours before serving pour dressing over salad. Mix well. Keep refrigerated. 

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Chocolate Coconut Bars

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

 Preheat oven to 375º. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

SOURCE: EVERYDAY FOOD, JUNE 2005

Triple Fudge Brownies

1 (3.9 ounce) package instant chocolate pudding mix
1 package chocolate cake mix
1 package semisweet chocolate chips
ice cream (optional)

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Optional: Dust with confectioners' sugar or serve with ice cream.

Popcorn Salad

2/3 cup sugar
1 tsp. vinegar
2 cups mayonnaise
2 cups finely chopped celery
1 can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions
1/2 - 1 cup real bacon bits (or cooked bacon crumbled)
1 cup shredded cheddar cheese
12 cups popped popcorn (NOT microwave!)

Mix sugar, vinegar and mayonnaise in a large bowl. Add the celery, chestnuts, onions, bacon bits, and cheese. Refrigerate until time to serve. Right before serving, stir in the popcorn.

From Heather Drossart

Good Earth Rolls

⅓ cup sunflower seeds
½ cup lukewarm water
1 teaspoon honey
2½ tablespoons active dry yeast
1½ cups water
½ cup honey
¼ cup unsalted butter
2 teaspoons salt
1¼ cup whole wheat pastry flour or spelt flour

PLUS
2 cups whole wheat pastry flour or spelt flour

PLUS
2½ cups whole wheat flour or 3 to 3½ cups spelt flour
1 tablespoon canola oil

Cover sunflower seeds with water and let soak for a couple of hours. Dissolve yeast with 1 teaspoon honey and ½ cup lukewarm water (110-115 degrees); let stand for 5 to 10 minutes until the yeast forms bubbles. Heat 1½ cups water, ½ cup honey, ¼ cup unsalted butter, and 2 teaspoons salt in a saucepan until the butter melts. Pour yeast mixture and butter mixture into a mixing bowl with 1¼ cup whole wheat pastry flour or spelt flour; stir enough to incorporate, then beat vigorously for 3 minutes.

Mix and knead in sunflower seeds and remaining flours as needed to prevent sticking while kneading until smooth and elastic. Place dough in an oiled bowl, lightly oil the top, cover with a towel, and let rise until double. Gently punch down and knead lightly. Divide dough in half. Shape each piece into 12 rolls, placing in greased pans with a little space between them.

Cover and let rise in a warm place 15-20 minutes. Bake in a preheated 400° oven for 15 to 20 minutes. Brush rolls immediately after baking with soft or melted butter.

Chicken Chili Verde

1-2 cups cooked chicken, cubed
1 (28 oz.) can green enchilada sauce
1 (15 oz.) can black beans, rinsed & drained
1  cup frozen corn
1 cup chopped onion
2 garlic cloves, minced
1/4 cup fresh cilantro

Combine all ingredients in large saucepan.  Bring to a boil.  Reduce heat and simmer uncovered for 30-40 minutes.

Serves 4-6. I double this recipe.

Options:       
Serve with tortillas or quesadillas.

Summer Pasta Salad

1 pkg. tri-color rotini
1-2 cups cooked ham, cubed
1 tomato diced
1 cup frozen peas
1 cup cheddar cheese, cubed
3 green onions, chopped
1/4 cup Italian dressing
1-2 t. Salad Supreme Seasoning
sliced black olives, optional

Cook and drain noodles.  Add all other ingredients and toss to coat.  Can add more or less of any ingredient to taste.  Chill.

(From Ros’ Soccer Party in AZ)