Saturday, June 25, 2011

Baked Ham and Cheese Sandwiches

Since the first time I had these little sandwiches (at a tennis match last year), I fell in love with them! I like to try different meat/cheese combinations each time, but will say that I like all of them, so I can't recommend a favorite yet.

Today's version is using Oven Roasted Turkey and Cheddar Cheese - once again....delicious! Also, today I used the Honey Wheat rolls, and we loved them!

Combine these first 5 ingredients in a saucepan and cook over low heat just until combined.
1 stick butter
1 tsp. worcestershire sauce
2 Tbsp. honey mustard
1 tsp. onion powder
1 tsp. brown sugar

You will also need:
2 packages of King's Hawaiian Rolls OR small dinner rolls in foil pan
10-12 slices of cheese
1 lb. thinly sliced meat

Place rolls on large baking sheet. Slice each package of rolls HORIZONTALLY. Remove the top layer of bread and pour 1/4 of the sauce over the bottom layer, using a brush to spread it evenly across the surface. Cover with about half of the meat and cheese. Replace the top layer of bread. Pour 1/4 of the sauce over the top layer of rolls. REPEAT with second package of rolls.

Bake at 350 for about 15 minutes. Cut apart and serve. Enjoy!

*note - If making for a large crowd with appetizer portions, I prefer to use the foil package dinner rolls (found in the bread aisle). When making lunch for my family, we use King's Hawaiian Rolls because they provide a little heartier meal.

Thursday, June 23, 2011

Summer Squash Bread

Each year, we plant a small garden in our backyard. By we, I mean my husband. I watch it from the window - the planting, growing, and harvesting. But, when he brings me beautiful veggies like these, I want to start experimenting!

Maybe you've never heard of summer squash bread, but just think about zucchini bread - it's the same thing!!! This year, we planted summer squash (also known as crookneck squash) in our garden, so I need to start working on recipes to use the squash as it ripens. Unfortunately, I let these first ones ripen too much, so they are large and full of seeds. I ended up removing most of the seeds as I grated the squash for this recipe, but normally it isn't necessary.

Here's the recipe to make 2 loaves:

3 eggs, beaten
2 cups sugar
1 T. vanilla
1 T. cinnamon
½ cup applesauce
½ cup vegetable oil

Add all of the above ingredients in a large bowl, and mix until blended.

Add 2 cups grated summer squash. (It is not necessary to peel the squash, just wash and grate. If you want to take the time to remove the seeds, then go ahead, but it isn’t necessary unless you have a LOT of them.)

After blending again, add:
1 t. salt
1 t. baking soda
½ t. baking powder
3 cups flour (I add one cup at a time and mix well before adding more)Pour into 2 greased loaf pans, and bake at 325 for about 55-60 minutes, or until golden and set. Cool for at least 15 minutes before removing from pan, then slice.

My favorite way to eat any sweet bread is with cream cheese! Enjoy!