Ham and Cheese Sliders

24 slices of deli honey ham

6 slices of swiss cheese, cut into fourths

1/3 cup mayonnaise

1 tablespoon poppy seeds

1 1/2 tablespoons dijon mustard

1/2 cup butter melted

1 tablespoon onion powder

1/2 teaspoon worcestershire sauce

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Cut KING'S HAWAIIAN rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

My Kids' Favorite Granola
a la brittney

Put one cup of almonds in the blender and blend and pour into a bowl. Then take another cup of almonds and just chop in the blender for a second so they r still chunky and add that to the bowl. Stir in 6 cups of oats, 1 tsp salt, 2/3 cup brown sugar, 1 cup coconut (optional), and I always add some wheat germ (optional..about 2/3 cup).
Then in a microwave safe bowl microwave 6 tablespoons of coconut oil and 2/3 cup honey for 40 seconds. Stir in 1/2 tsp vanilla (you can also add almond extract if you have it) and pour over the bowl mix and stir. Spread on 2 cookies sheets with parchment paper or waxed paper and bake at 350 for 5 min then stir and bake 5 more min. After cooled u can freeze some of it in bags. They love it on yogurt or with milk... easy breakfast.

Spinach Dip 

1 package (10 oz./300 g) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

I usually put this in a bread bowl, and use the bread for dipping. 

Fresh Fruit Dip
a la Moriah

1 jar  marshmallow fluff
8 oz strawberry cream cheese
squirt of lemon or orange juice

mix together.  serve chilled with fresh fruit.

Jumbo Pico de Gallo
a la Pioneer Woman

5 whole plum (Roma) tomatoes
1/2 large onion
1 jalapeno, halved, seeded and finely sliced
1/2 cup fresh cilantro leaves
2 limes
1/2 teaspoon salt

Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir.

Jalapeno Poppers Dip
a la big red kitchen 

2 8oz packages cream cheese, room temp
1 c mayo
1 c mexican blend cheese
1/2 c parmesam cheese
1- 4 oz can diced green chilis, not drained
1- 4 oz can sliced jalepenos, not drained (double if you like the heat)
topping:
1 c panko bread crumbs
1/2 c parmesam cheese
1/4 cup butter melted

pulse first 6 ingredients in a food processor until smooth. spread it in a greased 2 quart casserole dish.
in a separate bowl, mix bread crumbs, parm cheese then mix in melted butter. sprinkle evenly over dip. bake 375 for 20 minutes, or until lightly browned and bubbly on the edges. do not over bake or mayo begins to separate.

chef's note: we baked ours in a 9x9 square pan, and it was too much crumb topping. next time i would do it in a larger pan, or use less topping.

Cabbage Pancakes
a la Lisa Weyand

1/2 large head cabbage, finely chopped
2&1/2 c. flour
2 T. dashi (bonito stock; can substitute chicken)

2 cups water
4 eggs
4 T. dry bread crumbs
4 t. pickled ginger, thinly sliced (the pink kind they serve with sushi)
1/4 c. finely chopped green onion
optional: 1/2 c. diced cooked chicken, small shrimp, scallops, or sausage
oil for frying

Mix well the cabbage, flour, fish or chicken stock, water, eggs, bread crumbs, ginger, & onions in a large bowl. You can add the meat/seafood at this point or add it to each 'pancake' as it cooks for more even distribution.

Heat a lightly greased griddle or skillet to med. heat & ladle approx. 1/2-1 c. batter onto it (depending on how large you want them). If necessary, use the back of a spoon to spread out into a circle. Cook until the bottom starts to color & edges are cooked, about 10 min. Flip & cook an additional 6-8 minutes. Serve hot with approx. 2 T. okonomiyaki sauce spread over the surface & then cut into 4 quarters (for a large pancake). Some chefs prefer to make a spiral of the sauce & then the mayonnaise.

Hot Corn Dip

• 2 cups shredded chedder cheese
• 1 cup shredded Montery Jack
• 2 tbs chipotle peppers in adobo sauce, diced small
• 1 small can (4oz) diced green chilies, undrained
• 1/2 cup Mayo
• 1/4 tsp garlic powder
• 1 11oz can of corn, drained
• 1 small tomato
• 2 tbs cilantro, chopped
• 2 tbs green onions, sliced thin
  
  Preheat oven to 350 degrees. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish. Bake 20 minutes or until golden brown and bubbly. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

Fruit Salsa
a la Mom

2 kiwis, diced
2 golden delicious apples, diced
8 oz raspberries
16 oz strawberries, diced
2 T sugar
1 T brown sugar
3 T fruit preserves, any flavor

Mix, cover and chill for 15 minutes.

Spinach Artichoke Dip
a la Janelle

1 box frozen chopped spinach (I made the mistake once of not getting the chopped kind and it was BAD!)
1 box cream cheese, 8 oz I think, cubed
1 can green chilies, don't drain
1 can artichoke hearts, drained and chopped
1/4 c mayo
1/4 c parmesan cheese
1/2 c grated mozzarella cheese, or more based on your cheesiness
1-2 cloves garlic, pressed
dash cayan pepper
dash salt and pepper
shake of dried basil leaves

Turn on oven to 350. Get a good size pan on the stove and first put in the spinach to loosen it up and get it thawing.... medium heat. I throw in the cream cheese too to get that melting process going too. After 5 minutes of stirring it around periodically, I throw the rest of the stuff in. Stir it around a bit to combine ingredients. Put the mixture in a serving dish that can go in the oven, 9x9, 9x13 or an oval glass one... whatever.
You can top with some mozzarella if you want. Bake about 20 minutes, or until bubbling. I'm sure you can do the whole thing in a crock pot too...??
Serve with artisan bread, thinly sliced, fancy crackers, tortilla chips, or celery sticks perhaps.

Cheese Ball
a la Mom
12 oz cream cheese, softened
1 small jar Kraft Old English cheese
3/4 t Worcestershire sauce
1/4 t garlic salt
chopped walnuts or almonds
Mix thoroughly. Roll into a ball, then roll ball in the chopped nuts to cover. Chill in fridge for 3 hours.
Prior to serving, top with marashino cherry.
Makes either 2 small or 1 large party size.

Green Salsa Verde
a la Tina

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 t cumin
1/2 bunch cilantro, chopped
juice from 2 limes
salt
Put the tomatillos, jalapenos and onion in large pan with vinegar and water to cover. Bring to boil, reduce heat and poach until tomatoes are soft, about 10 minutes. Drain. Put vegetables in blender, add the cumin and puree. Add cilantro, lime juice and salt and pulse.
This is a great one to make now since tomatillos are wicked on sale now! It's very delicious.

7 Layer Dip
a la Aunt Diana

In a 9x 13 pan, or 10 inch pie pan:
1st layer: 1 10 ounce can of refried beans
2nd layer: 1 cup sour cream mixed with 1/2 c mayo and package of taco seasoning
3rd layer: 1 to 2 avocados, mashed and mixed with 1/2 t salt and 1 t lemon juice
4th layer: 1/2 c shredded cheddar cheese
5th, 6th and 7th layers: chopped tomatoes, chopped olives and chopped green onions.
Chill.

Salsa
a la Amy via Carol

1 can tomatoes with chilis (or regular canned tomatoes and add can of chilis- whatever you've got!)
1 1/2 T sugar
1 T olive oil
1/2 T garlic
1/2 T vinegar
1 T Tapito (in the Mexican food section, reddish orange bottle)
3 green onions
1/2 bunch of cilantro
Put in a blender and enjoy!