Are you ready for the Super Bowl next weekend? I can’t wait to see the Pats lose. At least I am hoping it goes that way.
Now before you think it’s all just because of the Pats and Tom Brady hatred, I actually have a very fun, good reason…
…
snacks
Ham and Cheese Sliders
Ham and Cheese Sliders – A classic sandwich mix with mustard poppy seed topping
Have you ever had a recipe stick with you after reading about it? But I mean, like stick with you for years just waiting for you to make them? I’ve had that with these Ham and Cheese Sliders. I saw them on Emily’s blog way back in February of 2010. Sure, just 3 years ago. Her friend Jenna of Just Cook Already brought them to her baby shower for her first son. They looked so good that I have been thinking about them since then.
Seriously, do you see why I’ve been thinking about them?!?!
Well, since this weekend’s race is at Martinsville Speedway in Martinsville, VA I figured these would be perfect to make for my Sprint Cup Snacks for the race. When I think of Virginia I think of ham (and of lovers) so I figured these Ham and Cheese sliders were the perfect fit.
The original recipe makes 24 sliders so these are perfect for a crowd but we halved the recipe and just had leftovers for lunch the next day. They were fantastic straight from the oven. Like burn the roof of your mouth hot since I wanted them so badly. The whole house smelled great during the cooking process form the ham, Swiss, and the mustardy poppy seed sauce. The sauce makes it. It just doesn’t. Don’t skimp. Maybe even add more.
I swear to you from the bottom of my heart that if you make these for a party they will be a huge hit. They will be a huge hit at home if you make a small batch for dinner. And when you make them please be sure to invite me over! Kthanks!
Ham and Cheese Sliders
Makes 24 sliders
Ingredients
- 24 white dinner rolls
- 24 pieces of honey ham
- 24 slices of Swiss cheese, if they are large slices then only use 12 slices.
- 2/3 mayo (or 1/3 cup mayo and 1/3 cup miracle whip, combined)
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
Process
- Preheat oven to 350 degrees.
- Halve the rolls to separate the top from the bottom.
- Put a bit of the mayo into the cut faces in the center of each roll.
- Place the bottoms of the rolls in 2 9″ x 13″ baking pans. Place a fold piece of the ham and the Swiss cheese on each roll.
- Place the top of the rolls on the cheese to close the sandwich.
- In a medium bowl, whisk together all of the poppy seed sauce ingredients. Evenly pour the sauce all over the sandwiches.
- Let the sauce sit on the sandwiches for 10 minutes, or until butter sets slightly.
- Cover with foil and bake for 12-15 minutes or until cheese is melted. Uncover & cook for an additional 2 minutes. Serve warm.
____________________
{Sprint Cup Snacks Track Facts}
Martinsville Speedway is pretty special… it’s the shortest track on the NASCAR circuit and only racetrack that has been on the NASCAR circuit from its beginning in 1948. It was built in 1947 and has had a lot of interesting races here since there are 2 races at that track each year. Richard Petty was the youngest driver to win here at 22 years, 283 days old and he holds the title of most wins (15).
Track: .526 miles
Shape: Oval
Banking: 12 degrees in the turns, 0 degrees in the straights
Surface: Asphalt/Concrete
Capacity: 65,000
Race: 500-laps for 263 miles
2012 winner: Ryan Newman
____________________
Cheesy Pigs in a Blanket
Pigs in a Blanket are a classic hor dourves. They commonly grace plates at parties because they are easy to make, can be dressed up, and are loved by all. I felt that with New Years quickly approaching! that I had to whip of a few to celebrate a bit early since we will be traveling for New Years.
I, being a cheese lover, added cheese to my pigs in a blanket. I used Swiss cheese because it has a great flavor to stand up to the buttery crescent roll. Using sliced cheese is better than using shredded cheese because it is easier to work with and evenly portion.
Enjoy the Piggies with a dipping sauce. I prefer mustard because it goes so well with hot dogs. Since I used swiss cheese in the recipe, I suggest a Dijon mustard because it is fairly acidic and it holds up against the strong swiss.
Cheesy Pigs in a Blanket
Makes 24
Ingredients
- 1 package of cresent rolls (8 rolls)
- 6 hot dogs
- 2 slices of cheese, I suggest swiss
Process
- Preheat oven to 375.
- Cut each crescent piece into 3 triangles, cut each hot dog into 4 pieces, and each slice of cheese into 12 slices. This results in 24 pieces of each ingredient.
- To assemble the pigs in a blanket, lay out a piece of crescent roll, then a piece of cheese, and then a piece of hot dog. Roll the crescent to seal.
- Arrange all pieces on baking sheets and bake for 15 minutes, or until golden brown.
- Serve with mustard.
____________________
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Warning: Highly Addictive “Muddy Buddies”
It’s always amusing when I bring cake or other goodies into work or school and I watch people attract to it like a swarm of bees. Buzzing around getting their sugar fix and asking how I made it. I was once carrying around some cake to class and someone stopped me and asked about it. Well I shared some slices with him and a friend and as he ran away with his ‘dinner’ he yelled back to me “Thanks Sugar Fairy!!” (new favorite nickname) Well, this happened again yesterday since we had our monthly staff meeting and I brought in Muddy Buddies.
Not familiar with Muddy Buddies? Maybe you’ve heard of Puppy Chow? Still no? Well, imagine a simple piece of Chex cereal becoming host to a chocolate, peanut butter, and butter mixture, and then covered in powered sugar. This simple had just taking a drastic turn into the realm of high addictive pop in your mouth foods.
Simple to make with just a few ingredients. Some melting, stirring and then shaking. Plus if you do it right (not like me) you won’t have many dishes involved in there. A bowl for melting, a big bowl for mixing, a spoon for mixing. Use a BIG ziploc bag and things are really easy then. If you are making a few batches, or like me using 3 boxes of Chex cereal, then be prepared with a few ziploc baggies. Trust me, it makes it a lot easier to use a few than try to resue them a few times. The recipe said to let the Chex cool down after the bounce in the bag but I felt that mine was not too hot and did not need to be laid out on a parchment paper coated cookie sheet.
Chex Muddy Buddies
9 cups of Chex rice or Corn cereal (or a combination) 1 cup of semi sweet chocolate chips 1/2 cup of creamy peanut butter 1/4 cup of butter 1 teaspoon of vanilla extract 1 /2 cups of powdered sugar1) In a large bowl, measure cereal, set aside.
2) In a microwave safe bowl, put the chocolate, peanut butter, and butter together. Microwave on High for 1 minute. Stir mixture. Continue to microwave and stir in 30 second intervals until the mixture is smooth. Add the vanilla extract.
3) Evenly pour the mixture of the Chex cereal and mix together until cereal is evenly covered.
4) Transfer to a large (2 gal) resealable plastic bag. Add the powdered sugar, seal, and gently shake until covered.
5) Store in an airtight container in the fridge or freezer.