Sunday, December 28, 2014


If I had a dollar for every time I made these sandwiches, I would be a happy girl!  Just looking at them right now makes my mouth water!  Oh my goodness, they're A-M-A-Z-I-N-G!!

My friend Matresa gave me this recipe years ago.  I have made them for so many occasions...bridal showers, baby showers, birthday parties, holiday get togethers, and sometimes for my family on days that I know will be busy.  These are good by themselves with some chips or you can serve them with soup.  I have not found a person that does not like them.  The best thing is you can make them the day before and then bake them up the next day.

I have made them on all different kinds of rolls.  The original recipe called for Pepperidge Farm finger rolls.  When PF stopped making them, I used SaraLee dinner rolls.  These particular sandwiches in the picture were made using King's Hawaiian Dinner Rolls.  I have also used turkey in place of the ham and a ham/turkey combination.  You could even experiment using your favorite cheese.  I think Havarti or Provolone might be good.

But what really makes these taste so good is the sauce that you pour on top.  I doesn't look great when you are cooking it but it takes these rolls to whole nutha level!   Oh and the smell in your kitchen is absolutely divine!

Trust me, you can't go wrong if you bring these for your New Year's celebration!  You will get a ton of compliments and I just bet it will become one of your favorite go-to recipes!


1 pound Sliced Ham (I use Black Forest)
1 pound Sliced Swiss Cheese
2 packages King's Hawaiian Dinner Rolls (or other pre-made dinner rolls)
1-1/2 teaspoons Worcestershire Sauce
1-1/2 sticks Butter
1-1/2 tablespoons Dry Minced Onions
1-1/2 tablespoons mustard

Cut rolls in half making a top and a bottom.  Place bottom half in a buttered, glass baking dish.

Layer ham, then cheese on top of rolls.

Put top half of rolls on top of the ham and cheese.

Melt butter and add remaining ingredients.  The mustard doesn't really combine well and that's fine.

Cut along perforated edges making single sandwiches.

Pour butter mixture over the sandwiches.

Place toothpicks in several of the sandwiches, cover with glad wrap and place in refrigerator overnight.

Remove the glad wrap and toothpicks and place in a cold oven.

Turn oven to 350 degrees and bake for 20 minutes or until cheese is melted.  I always try to take these out of the fridge about an hour or more before I put them in the oven.  A cold dish put into a hot oven can cause it to break. Watch closely to make sure the onions on top and the bottoms do not burn.  




These cookies are my son and my husband's favorite cookies! I originally got this recipe from a friend of mine, Mayna Premo, and they had a little chocolate kiss in the middle.  She called them Secret Kiss cookies.  I don't know why I started making them without the little kiss in the middle but we love them with or without and prefer them without!  Without the kiss, I think they are considered Sand Tarts or Wedding Cookies.

These cookies are super buttery and practically melt in your mouth.  The best part is that they are very easy to make.  I don't know anyone who doesn't like them so they are great to give as a gift or to bring to a party.  Christmas is not the only time to make these.  I think these would be great for New Years Eve, New Year's Day, birthdays, potlucks...really anytime is a great time to make these little yummies.

Now that I think of it, I think I will make these for New Year's Eve! 


Preheat oven to 375 Degrees

1 cup Butter, softened
1/2 cup Sugar
1 teaspoon Vanilla
1-3/4 cup Flour
1 cup Pecans, chopped small
1 Box Powdered Sugar
1 regular Bag of Hershey Kisses (optional)

Cream butter, sugar, and vanilla.   
Add flour and nuts
Mix well.
Chill dough.

Choose option:
For kisses....Mold dough around kiss and place on a parchment lined cookie sheet.

For snowballs....roll dough into ball a little smaller than a ping-pong ball.

Bake for 12 minutes.

Take cookies out of the oven and let cool a little bit. Maybe about 10 minutes.

Roll cookies in powdered sugar.

When cooled roll in powdered sugar again.

Makes about 2 dozen cookies according to which cookies you choose to make.


Wednesday, December 10, 2014


My 21 month old grandson is pretty much obsessed with carrots.  My daughter packs them in his lunch when he goes to MDO and there is never any left.  He really likes the carrots at Cheddar's restaurant  (probably because they are all sugared up).  Tonight, I was cooking and my daughter, son in law, and my grandson were coming over eat.  I decided I would attempt to make them like Cheddars.  He only ate the carrots so I think I got it! Ha!

It was the easiest thing ever.  I think the carrots got more compliments than the rest of the meal! Ha!  I am not a big carrot lover but I like these.  Sorry I did not get a picture of the finished dish but everyone came in to eat and I just forgot to take a picture.   When I make them next time, I will take a picture and post it to this blog post.

Carrots are full of vitamin A, vitamin K, Folate and that's just a few nutrients found in this vegetable. Glad to have a recipe that makes me WANT to eat carrots!  Try them and let me know what you think!


1 - 16 ounce package of Baby Carrots
1/2 stick of Butter
1/2 cup of Brown Sugar
3 tablespoons Honey

Boil the carrots for 15 minutes in a medium saucepot

Drain the carrots and place back in the saucepot and over the fire at low heat.

Add the butter.

When butter is melted, add the brown sugar and honey.

Cook another 5 minutes and serve.


Tuesday, December 9, 2014


I love super-easy recipes.  This recipe wins the prize for being the tastiest and easiest!

I made it this past weekend for a bridal brunch for one of my daughter's dearest friends, Melissa.  She is a girl with a beautiful smile, beautiful heart and one of the most entertaining lives! Ha!  If anything is going to happen, it will always happen to Melissa and I love to hear her newest stories.  I am so happy that she has found her true soul mate.  She deserves every happiness and I cannot wait to see them begin their happily ever after in just a little under 3 weeks!! So excited!

Okay, back to the recipe.  I don't know where I got this recipe but I know I have made it a hundred times (I may be exaggerating a bit)! I have made it for showers, holidays, funerals, just about any time people gather together, this is a delightful thing to serve. Unless you are allergic to any of these ingredients, you will love it and it is totally a gluten-free dessert! Yep, it;s pretty much perfect! I mean, if you can work a mixer and you over the age of 5, you can make this recipe!  It has 2 ingredients...marshmallow creme and strawberry cream cheese.  How can you go wrong...I could eat either of these with a spoon by themselves but mixed together and dip a strawberry in it....ohhhhh myyyyy goshhhh!! Heavenly!


(2) 7 ounce jars of Marshmallow Creme
(1) 8 ounce container Strawberry Cream Cheese (fat-free is just as good)
Strawberries for dipping

Empty 2 jars of marshmallow creme into a medium sized bowl.

Add cream cheese.

Mix well using a hand mixer.

Pour into a bowl and serve with strawberries.