Ham and Cheese Sliders

submitted by Nicole Anderson

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. 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.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. 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 or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. 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.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. 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 or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#daPWYZ0qW27usJ46.99

Easy Philly Cheesesteak sandwiches

submitted by Allie McGrew

Ingredients

• 2 c. beef broth
• 1 pkg onion soup mix
• 1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
• 1 green bell pepper, sliced
• 1 large white or yellow onion, sliced
• 8 oz. cream cheese
• sliced provolone cheese (2 slices per sandwich)
• 3-4 hoagie rolls

Instructions

• Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper.
• When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. I tried this a couple weeks ago when I made these at my sister's house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese.
• Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll.
• Top with provolone cheese and place sandwiches, open-faced on a large baking sheet.
• Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

Chicken tortellini salad

submitted by Shelley Lange
 from The Family Flavor

2 boneless, skinless chicken breasts
Extra virgin olive oil
Kosher salt and ground pepper for seasoning
1-9oz package fresh cheese tortellini (I use frozen)
1-10oz carton cherry tomatoes
2c baby spinach
1/4 c red onion - thinly sliced
1/2c prepared pesto
2tsp red wine vinegar (I use more -to taste)
1/3c extra virgin olive oil (I use less)

Preheat oven to 400. Set chicken breasts on a baking sheet. Rub a small amount of olive oil onto each one and season with salt and pepper. Roast for 25-30 minutes or until an inserted thermometer reaches 165. Allow to cool. Shred into bite size pieces and set aside.
In  a large pot of boiling salted water cook tortellini according to package directions. Drain and set aside to cool. In a small bowl combine pesto and red wine vinegar. While whisking slowly drizzle in olive oil.
In a large bowl combine chicken, tortellini, tomatoes, spinach, and red onion. Drizzle pesto vinaigrette over the top and toss well. Serve immediately or refrigerate and serve chilled.

Wingers Sticky Sauce (copycat recipe)

submitted by Allie McGrew

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves ( I brought it to a boil and let it boil for a minute or two). That’s it.
You can use it to coat wings, popcorn chicken, etc. Once you chicken is cooked pour sauce over or put chicken in a container with a lid, pour sauce over the chicken, cover with the lid and shake to coat chicken in the sauce.
I always use this sauce over chicken and then put the chicken in a salad!

Macaroni and Cheese

submitted by Stephanie Pruitt

Original Recipe from All Recipes.

Ingredients:

• 1 T butter
• 1 T flour
• 1/4 t salt
• 1/2 c milk
• 1/4-1/2 c cheddar cheese
• 2 T Parmesan cheese
• 2-4 T carrot, sweet potato, or squash puree, opt
• 1 c dry whole wheat elbow macaroni

Directions:

1. Cook pasta according to directions.
2. Melt butter in a small pot.  Stir in flour and salt.  Slowly add milk, whisking as you go.  Just before pasta is ready, add optional vegetable puree and cheese and stir to melt.
3. Mix cheese mixture into pasta.