Ham and Cheese Sliders

Time: 30 minutes
Servings: 24 sliders

Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted

Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.

Chicken Enchiladas (2 versions)

 White Chicken Enchiladas

1/4 cup mayo
1/4 cup flour
1-1/2 cups milk
8 oz shredded Cheddar Cheese, divided
1 lb. boneless skinless chicken breasts, cooked, shredded or cubed
1-2 cups shredded zucchini
1/2 cup salsa

8 flour tortillas (6 inch)

Preheat oven to 375°F.
Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Add chicken, salsa and parsley to remaining sauce; scoop 1/4 cup down center of each tortilla. Roll up. Place, seam-sides down, in 13x9-inch baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
Bake 25 min. or until heated through.

Results: I thought they were kinda bland. So, I adjusted the recipe to have double the amount of salsa that I used originally and I'll add some seasonings next time. (The next time I made them, I left the salsa the same, but I added a small can of red enchilada sauce. GOOD!)

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Dill Pickle Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/dill-pickle-pasta-salad

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Makes  8 servings

Ingredients
½ pound dry shell pasta about 3 cups
¾ cup pickles sliced
⅔ cup cheddar cheese diced
3 tablespoons white onion finely diced
2 tablespoons fresh dill
½ cup pickle juice

Dressing
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.

Classic Potato Salad (no eggs)

Classic Potato Salad

Source: https://happilyunprocessed.com/easy-simple-classic-potato-salad/#tasty-recipes-20221-jump-target

Ingredients

4–5 lbs. Red Potatoes, peeled and cut half (approx. 10-12)*

1 Cup Sweet Onion, diced 

1 Cup Celery, diced (2 or 3 stalks) 

2 Tablespoons Apple Cider Vinegar 

Dressing
1 1/2 cups Mayonnaise 

1/2 Cup Sour Cream 

1 Tablespoon Yellow Mustard 

1/4 tsp Sea Salt 

1/4 tsp White Pepper 

Instructions: 

Place potatoes in a large pot of cold water covered by at least 2 inches. Heavily salt the water and bring to a boil. Once the water is boiling, turn the stove down to medium and simmer the potatoes for about 15 minutes or until a fork easily goes through. 

Meanwhile, dice the onion and celery and set aside. Drain the potatoes and let them cool about 5 minutes or until they stop steaming. 

Putting your finger over the top of the bottle, pour about 2 Tablespoons of apple cider vinegar all over the potatoes. Stir to combine. Allow to absorb for a minute or two. 

Mash very lightly with a potato masher keeping some larger chunks. 

Add the onions and celery and sprinkle with some salt and pepper. 

Make the dressing in a small bowl and add enough until the potatoes are fully coated. 

Cover and chill until ready to serve.

*I used baking potatoes and cubed them to cook them.

Ham Pineapple Pasta Salad

Ham Pineapple Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/122117

Prep Time15minutes minutes 

Cook Time 10minutes minutes 

Chill Time 2 hours

Total Time 2 hours, 30 minutes

Ingredients

8 ounces rotini or bow tie pasta 

1 can pineapple tidbits (14 ounces) with juice reserved for dressing 

1 red pepper diced 

2 cups diced ham 

1 green onion thinly sliced 

Dressing 

½ cup mayonnaise

⅓ cup pineapple juice 

¼ cup sour cream 

1 tablespoon dijon mustard (I skipped this)

1 teaspoon cider vinegar 

1 teaspoon honey 

¼ teaspoon garlic powder 

salt & black pepper to taste 

Instructions 

In a large pot, cook the pasta according to the package directions. Drain the pasta and run it under cold water to cool. 

In a bowl, whisk together all dressing ingredients until smooth. 

In a large bowl, combine the cooled pasta, ham, pineapple, bell pepper, green onion, and dressing. Gently toss to combine. 

Refrigerate the pasta salad for at least 2 hours before serving.

Ham Pasta Salad

Ham Pasta Salad 

Source: adapted from https://www.heathershomemadekitchen.com/ham-pasta-salad/

Prep Time: 30 minutes 

Chill Time: 1 hour 

Servings: 8 

Ingredients 

8 oz box small pasta, (rings, shells or macaroni) 

1 cup diced ham 

1 cup frozen peas, thawed

4 oz mild cheddar cheese, cubed 

1½ cups mayo or miracle whip 

1 tablespoon sugar 

1 teaspoon lemon juice 

¼ teaspoon salt

½ teaspoon pepper 

Directions

Cook pasta according to package directions, drain, rinse with cold water and set aside. In a large bowl, whisk together the mayo/miracle whip, sugar, lemon juice, salt and pepper. Add the pasta, ham, peas and cheese. Gently fold together until it is mixed thoroughly. Cover and chill until ready to serve.

Pea Salad with Red Onions and Cheese

Pea Salad with Red Onions and Cheese

Prep Time: 10 minutes
Chill for 4 hours
Total Time: 4 hours, 10 minutes
Source: https://www.saltysidedish.com/pea-salad/ 

Ingredients
16 oz. frozen peas thawed and drained
6 strips bacon cooked and cut into small pieces*
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced red onion
1 cup real mayonnaise
salt and pepper

Instructions
In a large mixing bowl combine thawed peas (drained of any excess water), cut bacon, diced red onions, shredded cheddar cheese, and mayonnaise, and mix all pea salad ingredients together well. Season salad with salt and pepper and mix again to incorporate seasonings.
Refrigerate pea salad 4 hours or overnight. Mix well before serving to prevent settling.
Chill for at least 4 hours and keep cold prior to serving.

* I used a bag of bacon bits instead, and it tasted fine.

Tip: 

If you like red onion but do not want it to overpower the pea salad, soak red onion pieces in cold water for up to 30 minutes, drain, dry, and then add to salad.

Ham Pineapple Rice Casserole

Ham Pineapple Rice Casserole

Source: Margaret Barrus

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients
1 can (20 ounces) pineapple tidbits
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
3 cups cooked rice
2 cups cubed fully cooked ham
1 cup chopped green pepper
2/3 cup shredded Swiss cheese
1/3 cup chopped onion

Directions
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well.
Fold in the rice, ham, green pepper, 2/3 cup of Swiss cheese, onion and pineapple.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Yield: 6 servings.