Hot Ham and Cheese Sandwiches

recipe from Michelle Bird

brought by Jamie Cook

This recipe is perfect for a bridal/baby shower. You can make them at home and then cook them at the host’s house, allowing the butter to set on the way. Or you can serve them cold. Either way, they are delicious.

2 dozen small rolls

8 oz swiss cheese

12 oz deli thin sliced ham

1 ½ tbsp poppy seeds

1 ½ tbsp prepared mustard

1 stick margarine or butter, melted

½ tsp Worcestershire sauce

1 tbsp minced onion

Split rolls, spread with miracle whip or mayo. Put in ham and cheese. Mix rest of ingredients together and stir well. Spoon mix over sandwiches in 9x13 pan. Leave uncovered until butter sets. Cover with foil. Bake 15 minutes at 350 degrees. These can be refrigerated and also are great served cold.

Chicken Pesto Sandwiches

brought by Anne Leymaster

chicken breast

pesto

sliced tomato

mayo

yummy bread

Grill chicken breast on bbq, flavor with your favorite bbq sauce. Prepare the sandwich with pesto, mayo, and tomato. Such an easy sandwich for aquick fix or bbq party. enjoy!

Cold Cut Roll-Ups

brought by Erin Orton

2 large tortillas/wraps

1/4 lb deli meat

4-6 slices of cheese

Mix the following ingredients to make sauce.

1/4 cup reduced fat cream cheese

1/4 teaspoon onion powder

1/4 teaspoon parsley

Spread sauce on tortilla or wrap. Then layer meat and cheese on top of sauce. Roll up and eat.

Prosciutto and Mushroom Quesadillas

brought by Jenn Iverson

Serves 4

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1/2 medium red onion, diced medium

2 garlic cloves, minced

Salt and pepper

2 packages (20 ounces total) button mushrooms, trimmed and sliced (I used only 10 oz)

1 tablespoon fresh lemon juice

1/4 pound thinly sliced prosciutto

1/4 pound grated Gruyère cheese (I think white cheddar would work fine)

6 cups baby arugula (4 ounces)

4 pieces lavash bread or 10-inch flour tortillas

Directions:

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.

From Everyday Food, March 2010

Prosciutto and Gruyère Wraps

brought by Jenn Iverson

Serves 4

8 ounces button mushrooms, trimmed and thinly sliced

3 tablespoons fresh lemon juice (from 1 lemon)

3 tablespoons extra-virgin olive oil

Salt and pepper

4 warmed pieces lavash bread or 10-inch flour tortillas

1 halved garlic clove

1/4 pound thinly sliced prosciutto (I think white cheddar would work great)

1/4 pound thinly sliced gruyere cheese

1/4 medium red onion, very thinly sliced

6 cups baby arugula (4 ounces)

Directions:

In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.

Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.

From Everyday Food March 2010

Cake Batter Ice Cream

brought by Jenn Iverson

½ gallon vanilla ice cream (I use light)

½ package dry boxed cake mix (I used Betty Crocker Party Chip)

Mix ice cream with beaters or cookie paddle until smooth. Add cake mix. Return ice cream and refreeze, preferably for at least 12 hours before serving.

Southwestern Turkey Sandwich

brought by Rachel Durazzani

1 can chopped olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 cup mayo
1/3 cup sour cream
1/3 cup chopped green onion
1 pound sliced smoked turkey
2 tomatoes chopped
2 chopped avocados
1 1/2 cups shredded cheddar cheese
1 loaf of French bread

Mix first top 7 ingredients. Cut bread lengthwise and spread 2/3 of the sauce across both sides. Then layer as follows: Turkey slices, chopped tomato, chopped avocado, remaining sauce and then cheese.

Bake in a 350 degree oven for 20-30 minutes until cheese is ooey, gooey and bubbly. You can also make into sandwiches and grill on a panini maker.

Salmon Sandwiches

brought by Heather Brown, adapted from Ina Garten

I usually use previously cooked salmon. If I make salmon on Sunday we will have these sandwiches on Tuesday or Wednesday with the leftover salmon. I halve the original sauce recipe and it "sauces" about 7-9 sandwiches.

For the sauce (already halved by Heather):

• 1/2 cup good mayonnaise
• 2 tablespoons sour cream
• 1/4 + 1/8 teaspoons white wine vinegar
• 6 fresh basil leaves
• heaping 1/4 cup chopped fresh dill
• 1 tablespoon coarsely chopped scallions, (white and green parts)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 teaspoons capers, drained

To assemble:

• 6 fresh soft white or brioche rolls (I get brioche rolls from Russo's)
• 1/4 pound mesclun mix or fresh basil leaves (I use basil)

Directions

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on one side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

Blueberry Tart with Walnut Crust

brought by Heather Brown, adapted from Eating Well

I used all organic ingredients to make it taste even better!

12 servings

Ingredients

Crust

• 1/2 cup walnuts, lightly toasted (see Tip)
• 1 cup graham cracker crumbs, preferably whole-wheat (see Note) (I found this at Whole Foods)
• 1 large egg white
• 1 tablespoon butter, melted
• 1 tablespoon peanut or canola oil
• Pinch of salt

Filling

• 8 ounces reduced-fat cream cheese (Neufchâtel), softened
• 1/4 cup reduced-fat sour cream
• 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided (I found this at Whole Foods)
• 2 cups fresh blueberries

Preparation

1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Tips & Notes

• Make Ahead Tip: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan

• Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
• Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Black Bean Burgers

brought by Britney Bassett

1 can black beans, drained, rinsed, and mashed
1/4 cup finely chopped onion
1/3 cup whole kernel corn
1/4 cup thick and chunky salsa
1 garlic clove, pressed
2 TBS. fresh cilantro or parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 cup unseasoned dry bread crumbs
2 egg whites, lightly beaten
4 whole wheat hamburger buns

1. Mash bean. Finely chop onion. Add onion, corn, salsa, pressed garlic, cilantro, salt, and pepper to the beans; mix well. Add bread crumbs and egg whites to bean mixture; mix well. Form bean mixture into four round patties, about 1/2 inch thick.

2. Heat skill over medium heat until hot. Lightly spray pan and cook patties 6-8 minutes or until lightly browned.

3. Place burgers on buns. Add tomatoes, lettuce, ketchup, mustard, pickles, onions, etc., etc.