Ham and Cheese Roll Ups


Sooooo big news!!!!

We now have the closing date for our house!!!!!


I really wanted to blog last week and share the news sooner but I was in a funk… my birthday was Wednesday and the Inauguration was Friday. My birthday and I just don’t mix and Trump…

Plus, we got the closing date from the company that handles the closing, not the builder. We were supposed to get the date on the 4th/5th but nada. Then we got the date on the 16th, but not from the builder. We were a bit weary so we didn’t get excited about it until we met with them on Friday afternoon to review somethings that we had issues with. (Bet I won’t get the requested built in fridge pics…)


We have been waiting for so long for this so we are really excited that the end is in sight! Less than a month to go!!

Thankfully, the closing date is the Friday before a long weekend so we just going to bust our butts moving things on Friday (after signing paperwork), Saturday, and Sunday. I have Monday off so I am just going to be focusing on setting things up. Like giving home to all the fun things we got for our wedding (June 2015!) that have never been unpacked. I am down right giddy with excitement over the fact that I get to unpack dishes from my old boss. Bliss.

I’m also thankful for these Ham and Cheese Roll Ups!!

They are a play on my Ham and Cheese Sliders. They are perfect for parties and for snacking on while watching The Big Game. They always disappear quickly when I make them for a gathering, so I figured I’d try to put a fun sping on them and roll them up!

They are made just like a cinnamon roll, but without all that sweet feeling.


The ham gets nice and warm while the cheese gets deliciously melty. The sauce on top is what just makes whole thing come together. (And don’t forget the Worcestershire sauce, I did that once… big no no!)

I bet that these will disappear in no time at your next gathering. A winning snack!


Ham and Cheese Roll Ups

Makes 24 roll ups


For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 3/4 pound thinly sliced ham
  • 3/4 pound thinly sliced swiss cheese

For the Poppy Seed Sauce

  • 1 1/2 tablespoon poppy seeds
  • 1 1/2 tablespoon yellow mustard
  • 1 stick butter, melted
  • 1 tablespoon minced onion
  • 1/2 teaspoon Worcestershire sauce


  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease 2 baking pans.
  6. Divide it into 2 even portions. On a well floured work surface, roll the dough out so it is approximately 10″ x 16″. Arrange half of the ham and then half of the swiss cheese over the. Cut into 12 equal portions. Repeat with the other half of the dough
  7. Bake for 25-30 minutes or until golden brown.
  8. While the roll ups bake, make the sauce by combining all of the ingredients. Mix well.
  9. When the rolls are done, evenly coat with the sauce mixture. Serve warm.

Buffalo Chicken Meatball Sliders


I have a good story about how awkward I am.

And how I really embarrass my husband.


Two weekends ago I planned on getting Autumn out of the house to give Price a break by swinging by the house to check on its progress and then go to the grocery store for a few things. She thought this idea was ridiculous so a quick meltdown later and he was in the car with us. We did the house stuff and then went to the grocery store, where things got interesting.

I typically get myself in trouble by climbing things in the grocery store… hello, short people problems. But this was just good old me talking.

You see, Publix has this thing where they offer to help you with your groceries to your car. Great for old people, not great for awkward people, like myself. So when the bagger offered that to us…

Bagger Chick: “I can help you with these to your car.”

Me: “That’s okay.”

Bagger: “You don’t have a cart…” (Price used a basket to carry the stuff in the store, it really wasn’t that much stuff, like 4 bags)

Me: “No, you see I hate the whole Publix thing with helping you to the car. It’s really weird.”

Bagger: “What?”

Me: “Well, then I need to make small talk with you as we walk to the car, and that is like the worst thing ever for me. I’d sooner die.”

Cashier: “You don’t have to talk to us. We like silence too.”

Me: “That’s just worse, walking in silence next to you while you push my cart to the car. That just looks weird.”

This whole time Price is staring at me with his mouth gaping wide as he pays. He was watching this whole thing, and I was the star of the show.


So I mortified my husband, but entertained Amanda with my snaps recounting the whole thing in the car as he shook his head at me, saying “Why can’t you be normal!?!!?”

I am loads of fun to be married to.


And for when you have those moments when you are saying something idiotic, foolish, embarrassing, just shove another one of these Buffalo Chicken Meatball Sliders in your mouth to shut up. Tastes better than your foot!


Buffalo Chicken Meatball Sliders

Makes 12


For the sliders

  • 1 pound ground chicken
  • 3/4 Cup panko breadcrumbs
  • 2 Tablespoons minced green onion (about 2 green onions)
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon or so of oil
  • 3 Tablespoons butter
  • 1 Cup hot sauce
  • 12 dinner rolls

For the blue cheese dressing

  • 4 ounces of blue cheese
  • 3/4 Cup sour cream
  • 3/4 Cup mayonnaise


  1. In a mixing bowl, combine the chicken, panko bread crumbs, green onion, onion powder, celery salt, garlic powder and pepper. Mix well. Let rest 5 minutes before rolling into 12 equally sized balls.
  2. In a large skillet over medium low heat, heat the oil until shimmering, just 30 seconds or so. Add the meatballs. Cook for 5-7 minutes, turning regularly to brown all the sides.
  3. Add the butter and cook for 2 minutes or so. Add the hot sauce and remove from the heat. Move the meatballs around to coat them all.
  4. To make the blue cheese dressing, crumble the cheese in a bowl. Add the sour cream and mayonnaise and mix well to combine.
  5. Assemble by slicing open the rolls, placing a meatball on each roll, adding some blue cheese dressing, and capping off with the roll’s top. Wallah!

Quick Queso con Chorizo


Autumn went to her first birthday party this weekend. So cute!


Price took her to the bowling party for one of her classmates (and soon to be neighbor when our house finally gets done).

She had a blast with her friends, giving some bowling a try, dancing, singing, eating pizza, and cake with ice cream. It was a whirlwind 2 hours of her running around, hopping, and rolling on the floor. Oh man, she was a hyper filthy mess after it.

Price called me on the way home ‘START THE BATH!!!” Hahaha.


The only thing that bummed Price about the birthday party was that it was on a Sunday afternoon so it ruined his NASCAR and football watching. ha!

We just really like our Sundays for lounging around and snacking on stuff like this Queso con Chorizo.

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We don’t often do lunches on weekends, especially on Sundays, as we normally just snack. We like snacks as we are in game day mode watching football or NASCAR. There is just something so fun about making a batch of salsa or guac, or boneless wings, or poppers, or whatever.

We all really enjoyed this meaty, cheesy dip while we recently watched my beloved Giants win. YES!!! It’s not too spicy, but it has a good amount of heat from the chorizo. If you want it spicier then add some diced fresh jalapeno to it. If not, then make it as is as it rocks with all that cheese, meat, and veggies.


Get ready to dig in!!!


Quick Queso con Chorizo

Serves 8-10 for a snack


  • 4 ounces raw chorizo, casings removed
  • 1 large yellow onion, diced
  • 1 bell pepper, diced
  • 1 pound Velvetta, cut into 1″ cubes
  • 1/2 Cup milk
  • 1 dry pint grape tomatoes, quartered
  • 1/4 Cup diced fresh cilantro


  1. In a large skillet over medium heat, cook the chorizo. Break it up as it cooks with a wooden spoon. When fully cooked, remove to a paper towel lined plate to drain the excess fat.
  2. Add the onion and pepper to the skillet, saute until tender.
  3. Turn the heat down to low. Add the cheese and milk to the vegetables. Stirring to help melt the cheese evenly.
  4. Once the cheese has melted, add the meat back in and mix well.
  5. Mix the tomatoes and cilantro in.
  6. Serve with chips. (If this is going to sit out for a while then I suggest serving the dip in a small dip warmer to keep the cheese warm.)

Meatball Sliders

Meatball Sliders

We made these irresistible Ham and Cheese Sliders yet again when we watched the Super Bowl. These are one of our favorite things to eat. Super simple and super good. What’s better than a warm mini sandwich with some ooey gooey cheese topping off some meat? I think it’s just the perfect kind of snack for for watching sports or serving at a party or even for dinner. So what did I decide to do?

Make more sliders for dinner recently that involved yummy flavorful meat covered in ooey gooey cheese.

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Yep! This time I made Meatball Sliders. Meatball Subs are great but there is just something cute about having the meatballs served in sliders. Well, I don’t know if cute is the right word, but definitely fun to eat this way.

My dad was up in December for a visit to meet Autumn and help us out by stocking up our freezer with some of our favorite dinners. Of course Mr. I-talian made amazing meatballs and marinara sauce. That big batch is long gone now but I have been thinking about making more recently but haven’t found time. Instead of making a big batch of meatballs and sauce I decided to change it up and make some meatballs for these sliders.

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I love meatballs any time but these ended up being such a good dinner as they are a great warm up food. I just love an excuse to turn on the oven after being on a cold bus. Totally helps takes the chill away in me and the house. 🙂

These meatball sliders are perfect for any occasion as they are quick to whip up and a crowd pleaser.

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Meatball Sliders

Makes 12 Sliders


  • 1 1/2- 2 lbs of ground beef, 85%/15% is suggested
  • 2 eggs, beaten
  • 1/2 cup Italian Style breadcrumbs
  • 1 small yellow onion, diced
  • 2 heaping tablespoons minced parsley
  • 1 teaspoon crushed red pepper flake
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 24 oz jar of tomato sauce
  • 2 tablespoons olive oil
  • 1 1/2 cups shredded mozzarella cheese
  • 12 dinner rolls


  1. Preheat oven to 350.
  2. Combine the ground beef, beaten eggs, breadcrumbs, diced onion, parsley, and seasonings together in a large bowl.
  3. Form 12 equal sized meatballs.
  4. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, brown the meatballs, in batches. Once the meatballs are browned on all sides, place in an oven safe baking dish.
  5. Pour the tomato sauce over the meatballs. Cover the baking dish with aluminum foil.
  6. Bake the meatballs for 35 minutes. Remove the foil and add the shredded cheese to the top of the meatballs and place under the broiler until the cheese is completely melted.
  7. Split the rolls and place 1 cheese covered meatball in each roll to serve.

Ultimate Tatchos

Ultimate Tatchos

After a few weeks off from posting my usual Friday Sprint Cup Snacks posts (thanks broken computer!!!!) I’m back with one kick ass recipe that will have you running to the store for the goodies to make this dish this weekend!!

This weekend the boys (and Danica) are racing at Texas Motor Speedway. I figured that I had to make something that would warm up the house (it’s def cold in Boston!!) and something that had a bit of a kick to it! I thinking about making a big huge batch of chili but I started to think about snack food, which made me think about a plate of piled high nachos. (pregnant much?!?) And then I was lamenting one day about how the cafe in my office building has stopped serving tots at breakfast (what the hell?!?). That made me think about combing tater tots and all the best toppings on nachos to make a big pile of these…

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Ultimate Tatchos!!

I just love how the tater tots act as the perfect vehicle for all the toppings. Plus the tater tots change things up from the typical crunchy chip.

This is so great to make because you can easily adjust the size of the batch you make for the amount of people you are serving. I highly suggest that you always make more than what you expect to need since everyone will love to snack on the cheesy, spicy tots.

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We (Price) are finishing up painting the baby’s room this weekend. Then we are going to  assemble the crib so we can get to decorating like crazy since we only have 3 weeks to go. I can’t wait to get in there and reorganize the room and hang up pictures we have picked out.  I’m sure we’ll be hungry after all that work, so I’m sure I’ll be whipping up again batch of these Ultimate Tatchos!

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Ultimate Tatchos

Makes 4 servings


  • 1 pound of tater tots
  • 1 cup shredded mexican blend cheese
  • 1 1/2 cups canned black beans, rinsed and reheated
  • 1/2 cup salsa (I used the restaurant style salsa from Archer Farms)
  • 1/4 cup sour cream
  • 1/2 avocado, diced
  • sliced pickled jalapenos
  • sliced black olives


  1. Cook the tater tots according to the directions on the packaging. (You want them to be a bit crisp so you might want to add a few minutes actually)
  2. In an oven safe serving dish, layer half of the tater tots, beans, and cheese. Place under the broiler for a minute or so in order to melt the cheese.
  3. Add the rest of the tater tots and top off with the remaining beans and cheese. Again, place under the broiler for a minute or so in order to melt the cheese.
  4. Top off with the salsa, sour cream, avocado, jalapenos, and olives.