Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1 cup mayonnaise

Poppy seed sauce 
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

Spread mayo 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.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. 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. Serve warm.

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.

In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Makes 12 mini lasagnas or 3 servings. 

Mini Lasagna Cups | Kevin & Amanda's Recipes

www.kevinandamanda.com

Eclair Cake

Ingredients:
1 (3.5 oz) package of instant vanilla pudding mix
½ (8 oz.) container of Cool Whip
1 ½ cups of milk
1 package of graham cracker squares
1/2 tub of chocolate frosting

Directions:
In a medium bowl, mix together the pudding mix, milk and Cool Whip. 

In an 8x8 dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish. It doesn’t have to be pretty or perfect.

Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers. Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When ready, put the tub of chocolate frosting in the microwave for about 30 seconds to soften (remove lid and aluminum foil top before microwaving). Take out and stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Place plastic wrap over top of dish and put back in fridge. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.

When ready to serve, slice in squares and enjoy cold!

Cook’s Note: This dessert does not take long to prepare but it definitely needs lots of time to set up. Make this the night before you actually need to serve it. Try using chocolate graham crackers with white chocolate pudding~yum! Need more for a crowd? Just double the recipe and put into a 13x9 baking dish.

The Country Cook

www.thecountrycook.net

Fantasy Fudge by Jim Jam

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12 oz. chocolate chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

We put it in a 9x13 pan and it just makes a shallow pan of fudge (pieces will not be as thick).

Easy Breakfast Casserole

2 (I use more) slices cubed bread
6 eggs
2 C. milk
1# sausage, cooked
1 t. dry mustard
1 C. grated cheese
1 t. salt

Spread bread cubes over 9x13 pan. Top with cheese and sausage. Beat eggs and remaining ingredients and pour over mix. Let stand in the fridge overnight. Bake at 350 for 45 minutes.

Terese & Lori's Cinnamon Buns

Make the night before:

Rich's frozen roll dough
1/2 C. raisins
1/2 C. chopped nuts
1/2 C. melted butter
1 C. brown sugar
1/4 C. sugar
2 t. cinnamon
2 T. vanilla cook and serve pudding mix

Butter bundt pan well. Sprinkle raisins and nuts on bottom. Arrange rolls in pan. Pour melted butter on top. Mix brown sugar and pudding and sprinkle on top. Mix regular sugar and cinnamon and sprinkle on top. Cover with foil and set on counter overnight. Bake at 350 uncovered for 30-40 minutes. When done, flip over on plate.

Mom's Plum Cake

2 jars plum w/tapioca baby food
2 C. sugar
1 C. vegetable oil
1 C. nuts
1 tsp. cloves
3 eggs
2 C. self rising flour
1 tsp. cinnamon

Grease and flour tube or Bundt pan. Stir ingredients together. Pour in pan. Bake at 350 for one hour.