I am a Honey Bee

All about my adventures with cooking, crafts, and travel

snacks

Party Ham and Cheese Sliders

Ham and Cheese Sliders – The classic combination of ham and Swiss cheese baked warm and melty, topped with a tangy mustard poppy seed sauce.

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Post Originally from 4/5/13, Pictures updated 2/3/19

Have you ever had a recipe stick with you after reading about it? 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 Frame’s (old) blog way back in February of 2010.

For 3 years, I’ve thought about making them. They looked so good that I have been thinking about them since then. I kept telling myself I would make them, but just finally got around to it. Better late than never. 

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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

  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. Arrange all pieces on baking sheets and bake for 15 minutes, or until golden brown.
  5. Serve with mustard.

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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 sugar

1) 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.