*Best Loved* Hot Ham & Cheese Sliders

These little gooey sandwiches filled with ham and cheese and topped with a tangy, buttery sauce really needs no introduction!

They are perfect for a party, game night, shower, or any holiday appetizer!  When are they not perfect, really?? :)

They're easy to assemble, fast to bake, and when done they come out of the oven begging to be inhaled by hungry kids and adults alike!  I made a pan a few weeks ago in the Christmas season on a fun day Mr. Cozy and I were at home with the kids.  They fueled our day of wrapping and relaxing. They would be perfect for a Super Bowl party, too!  If you've never tried these hot ham and cheese sliders, what are you waiting for... Here is the recipe to your new favorite sandwich!!

Hot Ham & Cheese Sliders

1 pkg. Hawaiian Rolls, split entire pan of rolls length-wise (don't separate rolls)

18 slices (approx) Your favorite deli ham, shaved

8 slices (approx) your favorite cheese,sliced,  Swiss, cheddar, Colby jack, or pepper jack

5 Tbsp. Butter

1/2 tsp. onion or garlic powder

1 Tbsp. Mustard (I used hot and sweet mustard)

3 packed tsp. brown sugar

1/2 tsp. Worchestershire sauce

1/4 tsp. salt

Poppy seeds

Keep in mind, as you assemble to treat it as one big sandwich.  Once you slice the whole pkg. of rolls in half lengthwise (without breaking them apart), lay the bottom half in a preferably 8x11 in. pan, (9x13 works too) and evenly pile ham and cheese all over.  Top with the other half of the rolls.

Prepare sauce by heating in a small pan, the butter, sugar, Worchestershire, mustard, onion or garlic powder, and salt.  Whisk just until it's all smooth and melted.

Evenly drizzle the butter glaze all over the sandwich. Use a knife to spread evenly, if need be.  Sprinkle generously with poppy seeds.

Cover the pan with foil and bake at 350 degrees for 15 minutes and remove foil and bake 5 minutes longer.  I like the cheese to be gooey and the tops slightly toasted.  Pull each little slider apart to serve.

Serve warm and enjoy with fresh veggies and chips!

I hope you and yours had a Merry Christmas, as we did!!!

More pictures to come...

Little Piggies in a Blanket!

These cuties are delicious, and they're such a perfect little appetizer for a game night or lunch for your children!  Easy is the word when it comes to piggies in a blanket, and they're fun to eat, too!  Here's the dilly ....

I use the Hillshire Farm turkey sausages so they don't have as much fat as the regular ones. I love the hot & sweet mustard that I rub in the cresent before adding the sausage.  It adds just the right flavor.  There is a yummy looking dipping sauce with this recipe that I need to make the next time.  My kiddos are easy, so when I make them for lunch I simply serve it with fresh grape tomatoes and pretzels or the like, but feel free to "jazz" them up however your family wants!

I know this is not a new concept, but here is the yummy recipe I've been using to make these piggies in a blanket for my own sweet, little Piggies!  ;)

Piggies in a Blanket

adapted from The Neely's

1 8 oz. can of refrigerated crescent rolls

3 Tbsp. hot & sweet mustard (or Dijon)

21 (about 1/2 pkg.) mini turkey sausages  "lil smokies"

Egg

Poppy seeds

Dipping Sauce ingredients:

1/2 c. Sour cream

1/2 c. Mayo

3 Tbsp. Dijon mustard 

1 Tbsp. Whole grain mustard

Preheat oven to 350 degrees.

Lay out the crescent roll dough triangles, and using a pizza cutter make three strips lengthwise in them all.  Using a pastry brush or back of spoon, spread on the mustard.  Lay down the mini sausage on the wider end and roll up like you would any crescent roll.  Place on a cookie sheet.

In a small bowl, crack the egg and whisk with a little bit of water.  Brush the egg wash on the top of each roll.  Sprinkle with poppy seeds or sesame seeds.

Bake for 12-15 minutes or until puffy and golden brown.

Stir together dipping sauce ingredients for a dip, or eat them as is... Delicious!!!  They can also be made ahead and fridge rated for tomorrow's lunchbox:)

(I split my little one's sausages because they're still so young.  I always want to be careful to prevent choking.)

Baked Chili Tortilla Chips with Easy Smooth & Spicy Dip

 

I'm excited to share with you a little appetizer that's SO easy and SO delicious and even much healthier than most chips and dip!  Yes, it's all of those things!  I have to say that I discovered this dip "recipe" myself.  I call it a "recipe" because  it only has two ingredients in it.  Yes, I can literally spell out the number because there are that few of ingredients that make up with creamy, yet spicy dip! 

 

Did I say it's, yummy??!?

 

 

The chips are a baked version of the fried chili tortilla chips that Ina Garten shares in her latest cookbook, The Barefoot Contessa Foolproof.  I've been wanting to make my own chips, and her recipe looked so simple that and really flavorful.  The only change is that I use olive oil and baked them on high heat in the oven.  You won't even miss the deep frying with these crispy chips!

 

Seasoned with chili powder, cumin, and the delicious chipotle chili powder--which is worth buying, btw!--this recipe takes baked chips to the next level. Be sure you buy corn tortillas when making these and not flour ones. You can buy either the white or yellow corn tortillas, and either are very good.

 

And the sauce!!...I get excited about this dip, you see.  I like chips and salsa, but after recently going to Chuy's and discovering their addictingly fabulous, creamy jalapeno dip (I'm not even sure what's in it!), I've been wanted to make a creamy type of dip for tortilla chips.  I like ranch dip, but not with Mexican food or tortilla chips.  Also, I wanted something a that doesn't involve fatty mayo or cream cheese.  (Although, I LOVE those things, too.)  That way I wouldn't feel as guilty about stuffing my face, munching on it with chips or veggies.

 

*light bulb moment*

 

Greek yogurt + Verde salsa = Heavenly chip dip without fat, plus protein!

 

I may be lagging behind in this discovery.  Perhaps many of you bloggers have already blazed this trail, but when I put these two simple things together I found the dip that I've been craving!  Two things I always have in the fridge!!

 

 

So my friends, if you're inspired, please try these baked chili tortilla chips and this smooth & spicy dip at your Superbowl party for something new, easy, and almost guilt-free!

 

 

Baked Chili Tortilla Chips

Makes 4 Servings

 

2 Tbsp. (approx) Extra Virgin Olive Oil

10- 6 in. Corn Tortillas

1 Tbsp. Sea Salt

1/4 tsp. Chipotle Chili Powder

1/4 ts.p Chili Powder

1/4 tsp. Ground Cumin

 

Preheat the oven to 425 degrees.

 

In a small bowl, mix the salt and spices all together and set aside.

 

Stack the 10 tortillas and cut them into quarters.  Put in a large bowl and drizzle olive oil on the tortilla triangles.  Using tongs or large spoon, toss the tortillas gently in the oil to coat them all. 

 

Lay out the tortillas flat in a large sheet pan (may take 2) that has been lightly oiled.  Evenly sprinkle the seasoning all over the tortillas.  You won't cover every little bit, but that's okay!

 

Bake for about 10 minutes, or until edges are golden brown.  After they have cooled for a couple of minutes they will really crisp up perfectly and delicious!

 

 

 Smooth & Spicy Dip

Makes 1 cup

 

1/2 c. Low Fat Plain Greek Yogurt

1/2 c. Verde (Green) Salsa, I use World Table

 

Mix together equal parts Greek yogurt and salsa and stir till blended together.  Serve and enjoy! 

 

You can use a slotted spoon to strain the salsa just a bit if you want it a little thicker.  Salt to taste if you like, though I usually don't.

 

 

I'm linking up with friends at:

 

 

 

 



Cozy Maple Spiced Nuts

 

Here's my quick and easy appetizer of delicious sweet & spicy maple glazed nuts! 

 

 

When my family comes in this weekend, they can munch on these with some hot spiced apple cider as I finish cooking dinner. I don't think these nuts will last very long, especially if everyone brings their hearty Thanksgiving appetites!

 

 

Maple Spiced Nuts

Recipe Adapted from: Health Magazine

 

Preheat oven to 350 degrees F.  Lightly coat a baking sheet with some canola oil and spread out 1 1/2 c. of mixed nuts.  Bake for 10 minutes; remove to cool slightly.  While nuts are in the oven, mix together 1 Tbsp. cinnamon and 1 Tbsp. chili powder in a small bowl and set aside.

 

Heat 1/2 c. real maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil and stir in 1 1/2 Tbsp. butter.  Add nuts and stir until coated; let cool.  Using a slotted spoon, scoop the nuts into a bowl and toss in the spice mixture; stirring to coat evenly.  Lay nuts back on the baking sheet and sprinkle generously with sea salt.  Store in an air-tight container for up to 10 days.  Enjoy!

 

I added 1/2 tsp. of maple sugar (Papa gave me as a gift!) to the spice mixture, but of course you don't have to!  Don't be afraid to play around with flavors here, or leave out the chili powder if you just want sweet nuts. 

 

 

 I'm linking up with Friends at: