Sweet Baked Ham and Swiss Cheese Sliders

These sliders go fast and are so tasty, they will disappear quickly and be in demand so make plenty
The bread lightly buttered adds just what these call for the perfect flavor too

Ingredients:
1 12 pack King’s Hawaiian Original Rolls
1 package sliced deli ham
1 package sliced Swiss cheese
1 stick unsalted butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce

How to make it :
Melt butter and mix in mustard and Worcestershire sauce. Simmer for several minutes.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).

In a greased 9×13 pan, place bottom half of rolls and put 1/3 of the butter mixture over the bottom of the rolls. Layer the ham and cheese on top.

Replace the tops of the rolls and put the remaining butter mixture over top.

Cover and bake at 350 degrees for 15-20 minutes. Separate for serving.

Grape Cherry Salad

A sweet dessert to serve any day of the week, easy to make and is so pretty in a glass bowl. It keeps for a few days if there are any leftovers too


Ingredients:
Approximately 2 lbs. seedless grapes. Your choice red or green or mix the two. Remove grapes from stems, wash and let dry. Meanwhile, cream together:
1 cup dried cherries (make sure they are pitted)
8 oz. cream cheese (room temp)
1 cup sour cream
1/2 cup brown sugar

Fold grapes and dried cherries into creamed mixture. In another bowl, combine 1 cup chopped pecans and 1/2 cup sugar (white or brown--your choice). In a pretty bowl or serving dish, spread a layer of the grape mixture, then a layer of the pecan mixture. Alternate layers, ending with pecans. Cover and chill before serving. Refrigerate leftovers. Will keep for several days

Beef Enchiladas

Rich beefy Enchiladas are just right for dinner tonight here is my recipe for them

serves 8-12
What you need:
1 can enchilada sauce
1 1/2 pounds ground beef
1 teaspoon garlic salt and pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 onion diced
3-4 cloves garlic minced
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

How to make it:
Cook beef with onions and garlic till meat is no longer pink and onions are translucent
drain off extra grease then add all the spices and stir in to mix.
add about a third of enchilada sauce and mix, then combine refried beans and mix together.
Pour half of remaining sauce into olive oil sprayed casserole dish
Dip each corn tortillas to lightly coat then spoon a good tablespoon of meat mixture onto each tortilla and spread in the middle add a teaspoon of cheese and gently roll and place folded side down into casserole dish.. Arrange tortillas in the dish. Spoon remaining sauce over all enchiladas.
Spread rest of the Cheddar and Monterey Jack cheeses over the enchiladas.
Cover and bake in preheated oven for 20 minutes. Then uncover and bake until cheese is melted. Remove from oven and let sit for 5 minutes before serving.

Try My Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

Enchiladas are so good and these are easy to make and full of flavor Topped with a smooth cheese sauce, it's delicious, Enjoy good food


8-12  servings
583 cals

What you need:
3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
12 corn or flour tortillas
8 ounces shredded Mexican style cheese, divided
1 jar of cheese sauce or homemade cheese sauce

How to make it:

Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of  cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of cheese over the top. Then I top that with a jar of good cheese sauce or homemade cheese sauce.
Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

try Beef Enchiladas here

Jalapeno Popper Dip

 Here is a delicious appetizer especially good at holidays or for a Mexican fiesta dinner.

2 - 8 ounce packages cream cheese, room temperature

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1 - 4 ounce can chopped green chilis (do not drain)

1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat

1 cup panko bread crumbs

1 cup Parmesan cheese, divided

1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used butter) 2-quart casserole dish. 

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.  Serves 8-10.

Crockpot Salsa Chicken

This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s easy to make, full of flavor and so delicious!

INGREDIENTS
2 lbs chicken breasts boneless, skinless (about 4)
2 cups salsa mild
1 cup Mexican Blend cheese shredded

INSTRUCTIONS
Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast.
Cook: Cook anywhere from 1 1/2 to 2 hours on high or 4 hours on low, you don't want to cook it longer because it will start falling apart.
Preheat your oven to 425 F degrees.

Add Cheese: Transfer the chicken to a 9x13 inch baking dish. Spoon some of the leftover salsa over the chicken.  Sprinkle each breast with cheese, about 1/4 cup of cheese for each breast.
Bake: Place the baking dish in the oven and bake for 15 minutes or until the cheese is golden brown and is bubbling.