Ham and Cheese Sliders {What's cookin}

24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip
{poppy seed sauce}
1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. worschestershire sauce
in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.
** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Courtesy of What's Cookin

Lasagna Style Baked Ziti {Tasty Sensations}

½ lb.dried ziti
16 oz ricotta cheese
3 cups shredded mozzarella
3 cups spaghetti sauce
½ cup grated parmesan
Italian sausage (optional)
Sautéed vegetables (optional)

Cook ziti until tender, about 8 minutes. Mix cooked ziti with ricotta and ½ of the mozzarella cheese in a large bowl. Grease a 9 x 13 dish. Spread ½ spaghetti sauce on the bottom of the dish. Add ziti mixture and cover with remaining spaghetti sauce. Sprinkle remaining mozzarella cheese and Parmesan cheese on top. Bake @ 350 for 20-30 minutes or until it bubbles on the edges.

Found at Tasty Sensations

Soft Pretzels {A bear in the kitchen}

Homemade Soft Pretzels
-makes 8 pretzels

Dough:
2 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast (I used just under 1 tablespoon)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup warm water

Topping:
1/2 cup hot water
2 tablespoons baking soda
coarse salt (I used Kosher salt)
2 tablespoons melted butter

Combine ingredients for dough in the bowl of an electric mixer and beat with a dough hook until well combined. Mix on medium speed with dough hook for 5 minutes, until dough is soft, and smooth (you can adjust flour added for your climate - dough should pull away from sides of bowl). Remove dough from mixer, form into a ball and lightly flour. Place dough into a gallon size ziplock bag leaving room for dough to expand. Let it rest and rise for 30 minutes.

Preheat oven to 450 degrees. Prepare 2 baking sheets by spraying with non-stick spray or lining with parchment paper.

Transfer dough to a lightly greased surface and divide into 8 equal pieces. Allow pieces to rest uncovered for 5 minutes. While dough is resting combine 1/2 cup hot water and baking soda in a shallow bowl or pie plate, make sure baking soda is thoroughly dissolved.

Roll each piece of dough into a long, thin, rope (seriously, I didn't do them long enough - they need to be about 28 inches long or they will end up all pudgy like mine :)). Twist each rope into a pretzel. Dip each pretzel in the baking soda solution and place them on greased baking sheets (dab the underside with a paper towel quickly as you put them on baking sheets so baking soda solution doesn't puddle and burn). Sprinkle with coarse salt. Allow to rest uncovered for 10 minutes.

Bake pretzels for 7-9 minutes, or until they are golden brown. Remove pretzels from oven and brush each pretzel repeatedly with melted butter, that's what gives them their great mall pretzel taste. Eat pretzels warm or reheat in oven or microwave.

*Can also dip baked pretzels in cinnamon sugar after buttering. Yum.

Chicken Enchiladas {Janice}

This is the YUMMIEST recipe for Chicken Enchiladas that I found. It was given to me by my friend/hairdresser, Janice!

3 Cups Enchilada Sauce*

2 Cups Shredded Cooked Chicken

1/2 Cup thinly sliced green onions ( I omit)

3/4 Cup Shredded Cheddar Cheese

3/4 Cup Shredded Monterey Jack Cheese

1/4 cup Sour Cream

1 4 oz can Diced Green Chilis

Crisco Corn or Canola oil, as needed

1/4 Cup Chopped Fresh Cilantro (I omit)

Salt and Pepper to Taste

Crisco No-stick cooking spray

Heat oven to 350'. Prepare Enchilada Sauce Below. In a medium bowl, mix chicken green onions, 1/2 cup cheddar, 1/2 cup monterey Jack, sour cream, chilis and cilantro. Stir in 1/2 Cup enchilada sauce. Season with salt and pepper. Set aside.

If you are using uncooked tortillas: Heat 1/2" Crisco oil in large pan, fry tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels.

If using cooked tortillas you don't need to do that step....just warm them enough to roll.

Spray 9x13" baking dish with Crisco no stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheese and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chopped cilantro.

*Enchilada Sauce makes 3 cups

2 Tblspns Crisco corn oil or canola oil

2 Tblspns all purpose flour

2 Tblspns chili powder

1 tsp ground cumin

1 14 oz can chicken broth

1 8 oz can tomato sauce

1 tsp salt

1/4 garlic powder

Heat Crisco oil in large saucepan; stir in flour & chili powder; cook for 1 minute.

Add remaining ingredients, bring to a boil & simmer for 10 minutes

One other thing that Janice taught me was to use a store bought rotisserie chicken for the meat. It saves SO much time and is very tasty!