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.

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!

Cupcake Obsession!!

My kids say that I am obsessed with cupcakes!!  Well, I say why the heck not!  I thought I would post some pictures with ideas so you can either try these or take some of my ideas and expand on them!  Would love to see some of them if you come up with some new varieties!

I have to say that after trying several home made recipes for cupcakes, I have decided unless it is a crazy flavor that I can't buy in a box, I am sticking to the box! They are so much lighter and fluffier and most people who try both prefer the box mixes!

I have found that if I use a simple buttercream recipe, I can add just about anything to it and it tastes great!

Buttercream Icing:
1 stick butter
1 tsp. vanilla
3 C Powdered sugar
milk

Cream first 3 items together in mixer and add milk as needed for the proper consistency.

Chocolate Buttercream- add 1/2 cup unsweetened cocoa to above recipe.

The easiest way that I have found to ice cupcakes is to get some disposable cake decorating bags.  They are just a heavy triangle shaped bag.  I roll the top over and fill up the bag.  Cut about 1/2 inch off the tip and pipe the icing on!  It is that easy and no messy tips or bags to clean.  Just throw away the bag! If you want it to look a little more formal, you can use a decorative tip in the bag.

Now that you have the two basics- you get to get creative!

This assortment has my chocolate peanut butter cupcakes, rocky road, and strawberry vanilla bean.


For the Chocolate Peanut Butter cupcakes, I add about 3 TBSP cream peanut butter to the buttercream icing.  Top with chopped Reeses Peanut Butter cups and enjoy!  You can also drizzle melted peanut butter or melted peanut butter chips for a more elegant look.

The Rocky Road cupcakes just have the chocolate buttercream with marshmallows and chopped nuts (I prefer pecans or almonds).

The strawberry vanilla bean is a vanilla cupcake that I scraped some vanilla beans into.  Do the same with the vanilla buttercream and top with fresh strawberries.

Sometimes I am looking for stuff to use up in my pantry.. as is the case with the above cupcake.  We took some Girl Scout Samoas along with some toasted coconut and topped the chocolate/chocolate cupcakes!  YUM!

 Last but certainly not least are my personal favs!!  Triple Salted Caramel Cupcakes!  Even the name sounds divine!
These started out with a vanilla cupcake or I have seen recipes for caramel cupcakes online..  Topped with a caramel sauce that I made- I will find and post the recipe if anybody is interested.. it was a caramel candy recipe that I just didn't thicken all of the way.  I put that into a squirt bottle and pushed the tip into the cupcake and filled.  I then topped with the above buttercream icing that I added some of the caramel to.  I also added a tsp. of sea salt.  I then drizzled the tops with more caramel and a light shake of sea salt.  My daughter got creative and talked me into making the sugar scuptures on top!  They didn't taste as good as they look, so probably a bit more trouble than they are worth!  This cupcake is to die for!

Chicken and Garlic Pasta

This dinner was so easy I have to write about it!

A few days ago, I bought a large package of fresh chicken breasts. Today, I realized that if I don't cook them soon, I'll have to throw them away. So, this morning, I just put them in a crockpot, then filled it to the top with water. I added a little salt and pepper and cooked on low all day. While the noodles were cooking (below), I took out some of the chicken and chopped it.

This evening, I cooked a pot of pasta (doesn't really matter what kind). After cooking, I drained it, then added some olive oil, maybe about 1/4 cup. I then added about 3 large cloves of fresh minced garlic, some sea salt, cracked pepper, and basil. Finally, I mixed in the chicken. Our family loves parmesan cheese, so we topped it off with a generous sprinkling, then served.
We all really liked it, and the kids had seconds. However, because it was an experimental recipe, we decided that we would make a few changes next time. We tried a few things, and realized it needs a little chicken broth (which we added from the crockpot of chicken that had been cooking all day). We also tried adding just a small amount of sour cream and thought that was very tasty, too.

The bottom line is this is a versatile starting point for many variations, depending on what you have in your kitchen at dinner time! Enjoy!

Friday's Couponing Adventure

I know - this is kind of random, but I'm so proud of my couponing skills! My friend, Sherry, taught me how to make the most of coupons by combining them with sales. I'm still learning, but today was one of my better days, so I had to take a picture and show you what I got...

Total: 7 boxes cereal, 10 boxes pasta, 2 eight bar packs of soap, 3 two bar packs of soap, 11 bottles of propel water, 7 bottles of Nivea men's body wash, a package of sliced cheese (for which I forgot to use my coupon!!), a $7.00 pacakge of frozen chicken breasts that my son has been asking for and for which I had no coupon, and some grapes.

Drum roll please.................grand total $13.00!!!

Now, I suppose my next post should be a pasta recipe...

Snickerdoodles

These snickerdoodles are absolutely the best ones you will ever eat!  I would recommend doubling the recipe~ they are going to go fast...


1/2 C butter, softened
1/2 C shortening
1 1/2 C white sugar
2 eggs
2 tsp. vanilla
2 3/4 C flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt


cinnamon 
sugar


Preheat oven to 400 degrees.  Cream butter, shortening, sugar, eggs and vanilla.  Blend in the dry ingredients.

I just have to throw in here that I don't know how I have lived my entire life thus far without this spatula beater for my Kitchenaid!!  I found it at a kitchen store in an outlet mall but have seen them other places- it is an absolute must-have if you own a Kitchenaid.. now back to the recipe! :)


Shape dough into rounded balls (I use a cookie scoop so it is really quick..)  Roll in cinnamon sugar mixture.  Place about 2 inches apart on cookie sheet.

Bake for 8 to 10 minutes or until set.  Remove from cookie sheets immediately or they will start to stick!

Enjoy~ 

Fresh Mango Salsa!

This is the perfect Summer salsa!  It is fresh and easy to make~ I like it with grilled chicken on a flour tortilla, but the possibilities are endless!  Enjoy...


2 ripe chopped mangoes
2-3 chopped tomatoes
1/2 C chopped cilantro
juice of one lime
1-2 diced jalapenos (try with one first!)


Mix all ingredients together and refrigerate for 3-4 hours before serving!  Makes about 3 cups.