Recipe: Baked Ham and Cheese Sliders

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Editing photos while hungry is not recommended, I want these all over again!

This recipe is one passed down from my mom and is a crowd pleaser.  It’s perfect for casual company and a herd of hungry teenagers alike!  It’s a million times better than just a plain old ham and cheese sandwich.  Truly.  Make more than you think you will need, cause each person will scarf down at least 4 of these buttery, cheesy, delicious sandwiches.  Have plenty of napkins on hand, too!

Somehow, this recipe became known as the camping recipe in our family.  We glamp in a medium size camper that is outfitted with a really adorable tiny oven, so it’s an easy go-to recipe for us.  We save the fire cooking for other dishes like hot dogs and s’mores.

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Fire’s building steam as we eat dinner and look forward to s’mores for dessert!

For this recipe, you’ll want to get those yummy Hawaiian dinner rolls, if you can find them.  If not, then any package of pre-cooked dinner roll will work.  Did I mention that sometimes we leave our healthy eating at the camper door?  Ha!  Most times when we camp, I make regular healthy food, but occasionally we indulge in the fun stuff.

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Gooey, melty cheese…. yum!

We went biking on some fun trails while we were there and I found some pine cones!  I love being near the pine trees and seeing the pine cones.  So of course, I had to stop and gather a few to bring back and decorate our picnic table.  Plus, they made fun photo practice.

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Timmy

Here’s my hubby and dishwasher extraordinaire!  I love that his hat says Live to Explore in this picture- perfect.

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Charlie girl, my sweet puppy.

This hairy beast is Charlie, our furry baby.  She’s camera shy.  I was lucky to get this one shot. All the other ones are of the back of her head.

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Oh wait!  This is the closest she came to looking at me.  Goober.

We had our son with us, but 15 year old boys don’t like to have their picture taken… what can you do?

will

He wasn’t cooperating, either!

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Supposedly edible… I’ll let you go first.

There was a bush next to our site that had these gorgeous purple berries.  Tim googled what they are (hey, don’t judge our use of technology while camping) and discovered that they are edible, but not very tasty.  I passed. I was too busy eating these delicious sliders.

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Baked Ham and Cheese Sliders

  • Servings: 4
  • Difficulty: easy
  • Print

A delicious crowd pleaser. Serve with copious amounts of napkins!

Credit: I pinned these several years ago from the Smells Like Home blog, but I don’t know who the original creator is.

Ingredients

  • 12 Hawaiian dinner rolls
  • 12 slices of ham
  • 5 slices of swiss cheese
  • 1/4 c. mayo
  • ½ tsp. Worcestershire sauce
  • 1/2 tsp. onion powder
  • 1 Tablespoon of mustard
  • 4 Tablespoons of butter, melted
  • Poppy seeds for the tops

Directions

  1. In a small bowl, stir together the melted butter, Worcestershire sauce, onion powder, and mustard.
  2. Split the rolls and spread mayo on the bottom portion of the buns. Set into a rimmed 9×12 buttered baking dish.
  3. Fold one slice of ham and a quarter of a slice of swiss on each roll and replace the tops of the buns.
  4. Using a pastry brush, brush on the butter mixture to the top of the rolls evenly, making sure to get into the cracks and on the sides of the rolls. Sprinkle poppy seeds on top.
  5. Bake in a 350 degree oven for about 15 minutes, or until the tops are golden and the cheese is melty.

Pumpkin Pie Overnight Oats

 

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Once again, I wish I could bottle this scent and send it to you!  Smells just like pumpkin pie!

I have to be at work really early.  And not just be there, but be highly functioning, at 7:10 am.  Sooooo early.  It’s probably no surprise that I take my breakfast to work with me.  I put my purse and lunch away, start the coffee, and eat my breakfast right when I get there.  I’m usually assisting teachers and students and running herd on the student-run morning news show at the same time, so I like quick and easy breakfasts that I can walk around with.

These overnight oats are so easy to prep.  No messy oatmeal pan to wash!  Yay!  And not only are they easy to make, but they are very versatile as well.  The base is a quarter cup of raw oats, a half cup of plain yogurt, and a quarter cup of fruit and or nuts.  You are limited only by your imagination!  Kale and Pumpkin-4

This variety is so creamy and delicious, it feels like I’m eating a dessert for breakfast.  And who wouldn’t want that, am I right?!  For the fruit/nut combo in this one, I use plain pumpkin out of a can with pumpkin pie spices and roasted pecans.

Some other frequently used varieties are blackberry and mango with walnuts and chia seeds, raspberries and slivered almonds with hemp hearts, or diced fresh apple with cinnamon and raisins.

A note on the oatmeal.  I prefer to use steel cut oats, because I want the least processed oat that I can eat.  However, you may wish to use old fashioned oats instead.  Just use whatever you have on hand in your pantry.

 

Pumpkin Pie Overnight Oats

  • Servings: 4
  • Difficulty: easy
  • Print

A fast and portable weekday breakfast.


Variations: This recipe is very flexible. Substitute and fruit and nut combo that strikes your fancy!

Ingredients

  • 1 cup steel cut oats, raw
  • 2 1/2 cups plain yogurt
  • 2/3 cup canned pumpkin
  • 1/4 cup roasted and salted pecans
  • 4 teaspoons maple syrup
  • 1 teaspoon pumpkin pie spice

Directions

  1. In a medium bowl, combine all ingredients. Divide evenly into smaller mason jars. If there’s more room at the top of the jar, fill with more yogurt.
  2. Refrigerate at least overnight. They will be good for up to 5 days.
  3. If the oats are still firmer than you would like, stir in a tablespoon of milk to the remaining jars to allow for more absorption of liquid. It’s best in this recipe to not use greek yogurt, as it may be too thick to soften the oats.

Pecan Apple Crisp

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I wish your screen was scratch and sniff!

If you know me in real life, you will probably know that my favorite season is Autumn.  So, the fact that it’s September and the temperatures are below 90 means it’s time to pull out the long lounge pants, my favorite scrubby sweatshirt, and of course, the cinnamon.

If I’m going to make a sweet treat, I’d rather have pie than cake any day.  This crisp gives me all the yummy flavors of apple pie without the sugar.  And without the crust.  I know most people don’t feel this way, but I always think the crust just gets in the way of the good stuff, so I’m happy to leave it out.  Plus, it’s a lot faster to make a crisp, and I’m really loving that part.

Apple Crisp

My sister in law, Nicole, gave everyone this really cool apple peeler thingy for Favorite Things last year.  It makes peeling and slicing the apples for this crisp a total breeze.  Apparently, everyone in Washington state where she’s from has one.  It was funny, because none of the rest of us had ever seen one, even though they are ubiquitous up there.

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If  you don’t have one of these cool gadgets, you can still get the same effect by slicing and peeling by hand.  As a side note, it is not necessary to peel the apple if you want to leave it on.

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Once you’ve got your apple nice and thin, go ahead and toss it with the juice of a lemon and a tablespoon of melted butter.  Then, add cinnamon, nutmeg, and a smidge of allspice and give it a good toss around so all the spices coat all the apple.

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The crumble on top comes together super fast.  It’s just one cup of old fashioned oats, more cinnamon, 2 tablespoons of melted butter, and a scant quarter cup of maple syrup.  The bonus here is to finely chop some salted and roasted pecans and stir it in.  The salty pecans taste so good with the sweet crumble.  I got mine from Trader Joes, but you can always just toast and salt your own pecans.

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Assemble and bake!  The entire house will wonder what deliciousness you have got going on in the oven.

 

Pecan Apple Crisp

  • Servings: 4
  • Difficulty: easy
  • Print

A delicious and wholesome dessert.


– 4 firm apples, like Fuji, thinly sliced and peeled if desired
– 3 Tablespoons butter, melted
– 1 lemon, juiced
– 2 teaspoons cinnamon, divided
– ½ teaspoon nutmeg
– ¼ teaspoon allspice
– 1 cup old fashioned oats, not quick oats
– scant ¼ cup maple syrup
– about ⅓ cup chopped pecans, roasted and salted
[/recipe-ingredients]

Directions

  1. Preheat oven to 325 degrees. Slice apples and mix with the lemon juice and one tablespoon of melted butter. Add 1 teaspoon of the cinnamon and the rest of the spices and stir to evenly coat.
  2. In a small bowl, mix the oats, the remaining butter, the remaining cinnamon, the pecans, and the maple syrup. Mix well.
  3. Layer into a 9×9 baking dish and bake covered for 25 minutes, and uncovered for another 15-20 minutes more.

Chocolate Frosty

Chocolate Shake

Most days, I’ve adapted pretty well to my low/no sugar lifestyle.  But.  Sometimes I just want something extra special and indulgent feeling.  This Chocolate Frosty does the trick.  I call it a Frosty, because it reminds me of a Wendy’s Frosty.  For real.   You can make it as thick or thin as you are in the mood for, and as chocolaty or mild as you want.  Sometimes, I even throw in a dab of peanut butter for a chocolate peanut butter fix.

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I don’t know if it’s watching the devastation from Hurricane Harvey this week, the divisive state of politics, post-summer blues, or just the fact that my mom isn’t here to do my laundry this weekend.  Dammit.  But I needed a little chocolate comfort this weekend, and I don’t even have to feel too guilty about it because this frosty has good fat and protein to (kinda) balance out the sweet banana.

As a note, if you aren’t drastically reducing your sugar intake already, why not?  Take a look at That Sugar Film on Netflix to give you some positive motivation.  If you are still reducing your sugar intake, this might not be sweet enough for you.  Make it as the recipe stands, but after a taste, if it’s not sweet enough, add a teaspoon of maple syrup or honey.

Pro-tip for freezing your overripe bananas:  Peel them first, then break them in half and store in a freezer bag in your freezer.  If you freeze them flat and not touching each other, they are less likely to clump together into one frozen banana iceberg.  Also, you will really regret it if you don’t peel the bananas first before freezing.  Just sayin’.

Chocolate Frosty

  • Servings: 1
  • Difficulty: easy
  • Print

Chocolate shake cravings satisfied!

Ingredients

  • 1 ½ frozen bananas
  • ½ to 1 cup whole milk, depending on thickness desired
  • homemade whipped cream to garnish, if desired
  • 1 Tablespoon cocoa powder (unsweetened)
  • 1 serving protein powder (plain, unsweetened- I use Jarrow’s)
  • grated 72% dark chocolate shavings
  • 1 teaspoon maple syrup or honey, if necessary

Directions

  1. Whip the cream in a mason jar with an immersion blender for about a minute until it forms peaks. Set aside for topping. If you are feeling super lazy, but still want a creamy touch, swap out a tablespoon or two of the whole milk for some cream instead. It will be lovely and thick.
  2. Place the frozen banana, milk, protein powder, and cocoa powder in the blender and blend on high until combined and smooth. Taste, and add maple syrup or honey if you absolutely have to.
  3. Pour into a glass, top with whipped cream, and sprinkle with chocolate shavings.