Ham & Cheese sandwiches (Slider)

For the sandwiches:
24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
24 slices honey ham
24 small slices Swiss cheese (you could alos use gruyere)
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F.
Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Re-place the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce,
combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm

Soft sugar cookies

by Alison Tolbert

This is so good! The recipe has been tested by our family and oh it's so soft and yummy!

1 cup sour cream

2 cups white sugar

1 cup butter

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla/almond. Beat for 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

Here's the frosting recipe I used:

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Rolo Pretzel treats

- 15 oz bag waffle pretzels (square grid)

- Rolo brand chocolate-covered caramels

- 16 oz bag pecan halves

Heat oven to 350°F. Line two rimmed cookie sheets with foil. Lay out rows of waffle pretzels on each cookie sheet (one pretzel per Rolo you have on hand).

Unwrap the chocolate-covered caramels, and center one on each pretzel. Bake for a scant 3 minutes, until the chocolate softens (it glistens a little). Be careful not to cook these too long. Pull the cookie sheet out of the oven.

Working quickly before the chocolate cools, press one pecan half into each caramel. Squish them down, so the pecan is firmly in place and the caramel is pushed down. Let turtles cool on the racks, and then store them in an airtight container. If you need to, you can set the chocolate in the refrigerator.

Walnut Bars with Cream Cheese Frosting

We tried this recipe and it was sooooo good! This recipe was borrowed from Jamie's cooking blog http://jamiecooksitup.blogspot.com/2010/12/walnut-bars-with-cream-cheese-frosting.html

CRUST:

1 C softened butter

1/2 C sugar

2 C flour

1/4 C cornstarch

FILLING:

4 eggs

2 1/2 C brown sugar

2 t vanilla

4 T flour

1/2 t baking powder

2 C chopped walnuts

1 C coconut

FROSTING:

1 C butter, softened

8 oz cream cheese, softened

3 1/2 C powdered sugar

1 t vanilla

dash of salt

CRUST

1. Beat the butter and sugar together until well blended.

2. Add the flour and cornstarch and mix until blended.

3. Press the crust into a large jelly roll pan. Bake in a 300 degree oven for 15 minutes.

FILLING

1. Beat the eggs and brown sugar together.

2. In a separate bowl combine the flour and baking powder.

3. Add the dry mixture to the sugar mixture and beat until combined.

4. Stir in the chopped nuts and coconut.

5. After the crust has cooked for the 15 minutes, take it out of the oven and pour/spread the filling on top.

6. Bake for 15 minutes. Turn the heat up to 350 degrees and bake another 5 minutes. You want it to be golden in color along the top. Remove it from the oven and let it cool completely.

FROSTING

1. Beat the butter and cream cheese together until well combined.

2. Add the powdered sugar, vanilla and dash of salt. Beat until it is nice and smooth...and creamy....and wonderful.

3. Spread over the top of the cooled bars.

That's it!

***NOTE: These freeze well left right in the pan. Just cover securely with tin foil and you will be set!***

Pistachio Cake

By Cherril Anderson
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp. almond extract

Combine ingredients and pour into a greased and floured
bundt cake pan. Bake at 350 degrees for about 40 - 45 minutes
Top with glaze after extracting from pan. (There is a Pam baking
spray that has flour in it. It works realy well for coating the pan)

Make glaze by combining about 1/2 square of softened cream cheese
2 TBS milk, and powdered sugar to taste.
It looks really pretty. Serve with raspberries and/or blackberries, mixed
with a small amount of sugar. Berries can be fresh or frozen.

Salsa Dip

By Julie Clavell
16 cups fresh tomatoes, seeded and diced
4-10 large green peppers. seeded and diced
6-7 cups diced onions
1 1/3 cups white vinegar
1 Tbls sugar
3 Tbls salt
1 1/2 Tbls garlic salt
2-3 fresh green chiles, use the seeds of only one
*can use 2 green chiles and 1 red chiles* *WEAR GLOVES*

Cook to boiling, reduce temperature.
Simmer 1 1/2 to 2 hours, stirring occasionally.
Pour into jars and process 10 minutes.
Makes 6-7 pints

Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.