Ham and Cheese Sliders

Ingredients 
24 white dinner rolls
24 pieces honey ham 
24 small slices Swiss cheese
1/3 cup mayonnaise 
1/3 cup miracle whip 
Poppy seed sauce: 
1 Tablespoon poppyseeds 
1 1/2 Tablespoons yellow mustard 
1/2 cup butter, melted 
1 Tablespoon minced onion 
1/2 teaspoon Worcestershire sauce 

Instructions:  
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them 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. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 
Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Loaded Baked Potato & Chicken Casserole

3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Garlic Chicken Farfelle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Tortellini

1 package dry cheese filled tortellini- cooked according to package directions
1lb Mild Italian Sausage or Chicken 1- 14oz can diced Italian tomatoes 2 gloves garlic minced 1 c fresh spinach 5 oz shredded parmesan cheese 2 cups heavy cream

Cook sausage until browned. Add tomatoes, garlic and fresh spinach bring to a boil then simmer until spinach softens.

Stir in heavy cream and ½ of the parmesan cheese turn heat to medium stir until cheese melts.

Pour cooked and drain tortellini in a 9x13 spread sauce over the top and sprinkle with remaining cheese.

Bake @ 350 for 15-20 min.

Paula Deen's House Seasoning

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Sour Cream Noodle Bake

From the Pioneer Woman (http://thepioneerwoman.com/cooking/2011/03/sour-cream-noodle-bake/)

Ingredients

1-1/4 pound Ground Chuck

1 can 15-ounces Tomato Sauce

1/2 teaspoon Salt

 Freshly Ground Black Pepper

8 ounces, weight Egg Noodles

1/2 cup Sour Cream

1-1/4 cup Small Curd Cottage Cheese

1/2 cup Sliced Green Onions (less To Taste)

1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Egg Rolls

2 lbs. sausage
1 lb. ground beef

Cook and drain sausage and hamburger.

2 Tbs. garlic salt
1/2 tsp. pepper
1 small can water chestnuts
5 green onions, chopped
1 med. cabbage, shredded
7 carrots, shredded

Combine above ingredients and roll using egg roll wrappers (4 pkgs needed for a full batch.)

Fry in hot oil.