Ham & Cheese Rolls

Rolls

Sliced swiss cheese

Mustard Butter: mix 3 T. Mustard, small grated onion, poppy seeds, 1 T. Worcestershire sauce, and 1/2 stick softened butter.

Slice rolls. Spread with mustard mixture. Add ham and cheese. Spread other side with mustard mixture. Cover with foil and bake 20-25 minutes in 325 degree oven.

Sausage Cheese Balls

10 oz. sharp cheddar cheese
3 cups Bisquick
1 lb. sausage

Mix and shape into balls. Bake at 350 degrees for 20 minutes.

Watergate Salad

1 large can crushed pineapple
1 small pistachio pudding mix
2 cups mini marshmallows
1 cup chopped nuts
1 large cool whip

Mix and chill.

Tortilla Chips

Flour tortillas

Spray tortillas with olive oil spray

Cut into wedges

Sprinkle with sea salt and pepper

Bake at 350 degrees for 12-15 minutes

Tortilla Pizzas

Soft tortilla shells
Olive Oil
Parmesan Cheese
Sliced cherry or grape tomatoes
Sliced green olives
Chopped onion
Basil
Oregano
Black pepper
Garlic powder
Mozzarella Cheese

Preheat oven to 375 degrees.  Spray pizza pan or cookie sheet with olive oil spray.  Place tortillas on sheets and brush with olive oil, then sprinkle with Parmesan cheese. Add tomatoes, onions, and olives. Sprinkle on dried spices and then top with a little mozzarella cheese.

Bake for 5 minutes, then reduce temp to 350 degrees and bake for 4-5 more minutes. Cut with pizza cutter into wedges.

Refrigerator Pickles

8 cups 1/2 inch thick sliced cucumbers
1 medium sweet onion, sliced 1/4 inch thick
coarse salt
1  & 3/4 cups sugar
1 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

In large bowl, toss cucumbers, onions, and 1 1/2 tsp salt.  Set aside.
In small bowl,  combine sugar, vinegar, celery seed, and mustard seed until sugar is dissolved.
Divide cucumber mixture into clean jars or airtight containers, and pour vinegar mixture over.  Refrigerate at least 8 hours (or up to 2 weeks).

Outback Quasadillas

chopped cooked chicken
can of mushrooms
chopped onion & red bell pepper sauted in olive oil
montery jack cheese
sharp cheddar cheese
bacon pieces
honey mustard sauce

Assemble and cook on quasadilla maker (brushed lightly with oil) for 3 - 5 minutes.
Serve with honey mustard dipping sauce.

Rotel Corn Dip

1 can drained white corn
1 block cream cheese
1 can Rotel, mostly drained

Mix all and microwave for about 1 minute at a time until hot and melted.  Stir and serve with tortilla chips.

Faris' Pinwheels

(I got this recipe from my friend Faris. These are quick and yummy!)

1 can of crescent dough
1 container of cream cheese with onions & chives
deli ham
fresh spinach

Roll out the crescent dough and press triangles together to make one large rectangle. Spread the cream cheese over dough. Top with fresh spinach and ham. Roll long side to long side and be sure to roll up tightly. Slice and bake according to crescent roll package.

Easy Bread-and-Butter Pickles

4 pounds cucumbers, cut into 1/4 inch slices
1 1/2 pounds onions, thinly sliced
1/2 cup coarse salt
3 cups vinegar
2 cups sugar
2 1/2 tsp. mustard seed
1 1/2 tsp. turmeric
2 tsp. ground celery seed

Place cucumbers and onions in a large bowl. Add salt and toss. Add enough cold water to cover by about 1 inch. Let stand, covered, for 2 hours.

Drain. Rinse with cold water, and drain again. Set aside.

Combine vinegar, sugar, and spices in a large saucepan. Bring to a boil over high heat. Add cucumbers and onions and return to boil. Cook 1 minute. Transfer to jars or airtight containers and store covered in the refrigerator for up to 2 weeks.

Makes 3 quarts.