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.

French Vanilla Granola

Source: https://deliciousasitlooks.com/recipe-for-french-vanilla-almond-granola/#wprm-recipe-container-9808

Prep Time: 10 minutes Cook Time: 2 hours
Cooling Time: 1 hour
Total Time: 2 hours, 10 minutes
Servings: twelve 1/2 cup servings

Ingredients
3 1/2 cups old-fashioned rolled oats (not quick)
1/2 cup sliced almonds
1/2 cup water
1/2 cup granulated cane sugar
1/4 teaspoon salt
1/4 cup canola oil or other light-tasting oil
1 tablespoon vanilla extract

Instructions
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.

Spinach Cottage Cheese Bake

Time: 1 hour

Ingredients:
12 oz farfalle pasta
2 cups cottage cheese
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large bowl, mix together cottage cheese, chopped spinach, shredded mozzarella, Parmesan, milk, garlic powder, salt, and pepper.
Combine the cooked pasta with the cheese mixture and transfer to a greased baking dish.
Bake for 25-30 minutes until the top is golden and the dish is bubbly.
Serve hot.

Butternut Squash Bread

Source:https://www.tasteandtellblog.com/wprm_print/butternut-squash-bread
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes
Servings: 3 loaves, 12 slices each

My thoughts: It's not quite as good as butternut squash rolls, but it's faster and easier to make!

Ingredients
1 medium butternut squash
2 teaspoons olive oil
4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
1/2 cup warm water
1/3 cup sugar
1 cup warm milk
2 eggs lightly beaten
1/3 cup butter melted and slightly cooled
1 teaspoon salt
7 to 7 1/2 cups all-purpose flour

Instructions
Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.

Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.

Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.

Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. 

Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl.

If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.

Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.

Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.

Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Notes
FREEZE: Freeze the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature - keep it wrapped while it is thawing. STORE: Store any leftovers in an airtight bag for up to 5-7 days.

Cozy Extra Veggie Vegetarian Lasagna Soup

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
Ingredients
2 tablespoon olive oil
1 cup diced onion
1 cup diced carrots 
1 cup diced zucchini 
3/4 teaspoon salt divided
2 tablespoons balsamic vinegar
2 cups pasta sauce
2 cups vegetable broth
3-4 cups loosely packed baby spinach roughly chopped
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces
1/3 cup grated parmesan cheese optional

Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan and let the spinach wilt in the hot soup for a minute or two. Taste soup for seasoning and add more salt and pepper as needed.
Serve and enjoy!

Cottage Cheese Alfredo Pasta Bake

Source: https://slimmingviolet.com/cottage-cheese-pasta-bake-recipes/

Serves: 4-6
Prep Time: 20 minutes

Cook Time: 20-25 minutes

Total Time: 40-45 minutes

Ingredients:
12 oz penne pasta
2 cups cottage cheese
1 cup grated Parmesan cheese
1 cup milk
3 cloves garlic, minced
1 tablespoon butter
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup chopped parsley for garnish

Instructions:
Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
In a blender, combine cottage cheese, Parmesan cheese, milk, Italian seasoning, salt, and pepper. Blend until smooth.
Pour the sauce into the skillet with the garlic and heat through.
Combine the cooked pasta with the sauce and transfer to a greased baking dish.
Bake for 20-25 minutes until bubbly and golden on top.
Garnish with chopped parsley and serve.

Rice & Bean Casserole with Guacamole

Rice & Bean Casserole with Guacamole

Prep Time: 5 minutes
Total Time: 95 minutes

Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)


Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}. 

If you want to make your own guacamole:
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes

To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste. 

When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!