Oh so easy for the holidays. Just precook the bacon a bit, roll in the cinnamon rolls and bake for 12 minutes.
Just had to share ~ Jan
It’s that time of year again, and I have Thanksgiving recipes from several years ago that my friends shared with me. Busy day, but here’s a quick link, I’ll put them in the sidebar later.
Just click on the picture, you will link to the original file and from there, just click on individual recipes. They’re good ones!!!!
And while I’m at it, I might as well give you the link to the Christmas ones, too.
Just in time for Thanksgiving. Thanks, Libby!!!!
After I posted my recipe for Hammie Sammies, my cousin, Phyllis emailed me with her version. This one has mayo and Phyl is a great cook, so I’m sure it’s yummy!
I pound baked ham
1 dozen dinner rolls ( the Hawaiian rolls are too sweet for our taste).
I mix about 1/2 cup of mayonnaise and 1/2 cup salad dressing together .. Add garlic powder and onion powder to taste
Spray bottom of pan with Pam
Cut rolls in half .. Spread a light coating of mayo mixture on rolls
I take ham and cheese and alternate on bun
I use mozzarella or provolone cheese
After I get all 12 rolls assemblied I brush a brown sugar mixture on top of them
1 stick of butter
1/2 cup of brown sugar
Garlic powder to taste
Onion powder to taste
Dab of Worchester sauce
I melt all in saucepan
Put in refrigerator about an hour or overnight
Bake at 350 degrees till cheese is melted - about 20 minutes
I have used roast beef and pepper jack cheese
I like them on croissants
Hammie Sammies are a huge hit, my friend Nisha made them for a tailgating party and declared them a “must try.” My neighbor, Julie had them at a shower and said they were fantastic. This is on our family’s list to make this holiday season, since you make them the night before, it’s an easy fix ahead meal to pop into the oven during this busy time.
Here’s a variation of the original recipe from King’s Hawaiian Rolls
Mini Baked Ham Sandwiches
Prep time: 10 min
Cook time: 20 min
Serving Info: 12 people
Ingredients
1 pound deli ham shaved
1 pound swiss cheese thinly sliced
1 1/2 sticks butter
1 1/2 tablespoons Grey Poupon Dijon Mustard
1 1/2 teaspoons Worcestershire Sauce
1 small onion, diced
2 12-pack KING’S HAWAIIAN Savory Butter Dinner Rolls (you won’t need all of these, but you do need two packages to fill a 9x13 pan
Optional: 1 Tablespoon of poppy seeds
Preparation
1. Melt butter, saute onions until soft and whisk in dijon mustard, worcestershire sauce and poppy seeds if desired
2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately intact).
3. In a 9x13 inch pan sprayed with Pam, place bottom half of rolls and cover with ham and cheese. You will need to use a few rolls from the 2nd pack to fill the pan.
4. Cover ham and cheese stacks with top half of rolls.
5. Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
6. Refrigerate over night.
7. Bake covered at 350 degrees for 10 minutes, uncover and bake an additional 5-10 minutes and, once finished, separate for serving.
Some recipes call for part of the sauce to be drizzled over the ham and cheese, then put on the top roll and drizzle on the rest. Nisha just drizzled hers over the top and it worked great.
Taste this before drizzling to see if you want additional mustard or Worcestershire Sauce, some people prefer it a bit more tangy...
Yes, these are wonderful. Stephanie, from So Simply Stephanie, has a post about how to make them, the lady knows her stuff.
Super Easy!!!
Ingredients:
1 10 oz. bag Mini Pretzels
1 8 oz. package Unwrapped Rolos
1 small package pecan halves
Instructions:
Preheat the oven to 350.Put parchment paper on a baking sheet.Lay pretzels down on the parchment paper.
Place a Rolo on each pretzel.Bake for 3-5 minutes watching for them to soften but not melt.
Take out of the oven and add 1 pecan half per pretzel.Let cool completely.
Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold lard
- 3 to 4 tablespoons ice water
- FILLING:
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 cup chopped pecans
- TOPPING:
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/4 cup chopped pecans
Directions
- In a small bowl, mix flour and salt; cut in lard until crumbly.
- Gradually add ice water, tossing with a fork until dough holds
together when pressed. Shape into a disk; wrap in plastic wrap.
- Refrigerate 30 minutes or overnight.
- Preheat oven to 400°. On a lightly floured surface, roll dough to
- a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry
- to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry
- with a double thickness of foil. Fill with pie weights, dried beans
- or uncooked rice.
- Bake 11-13 minutes or until bottom is lightly browned. Remove foil
- and weights; bake 6-8 minutes longer or until light brown. Cool on a
- wire rack. Reduce oven setting to 350°.
- In a microwave, melt chocolates in a large bowl; stir until smooth.
- Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans.
- Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a
- wire rack.
- Meanwhile, in a small heavy saucepan, combine brown sugar, cream and
- butter. Bring to a boil over medium heat, stirring to dissolve
- sugar. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks;
- return all to pan, whisking constantly. Cook 2-3 minutes or until
- mixture thickens and a thermometer reads 160°, stirring
- constantly. Remove from heat. Stir in coconut and vanilla; cool 10
- minutes.
- Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until
- cold. Yield: 8 servings.
SHORT VERSION... pie shell cooked till golden brown, chocolate pie filling in shell , then can of german chocolate icing on top of this... nuts ,shaved chocolate, and cool whip to garnishNutritional Facts:
1 piece equals 801 calories, 54 g fat (24 g saturated fat), 215 mg cholesterol, 227 mg sodium, 75 g carbohydrate, 5 g fiber, 12 g protein.
Recipe Source: Taste of Home
1 unbaked nine-inch pie shell
½ stick melted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
1/3 cup buttermilk
Mix ingredients, pour into pie shell, and bake in 350 degree preheated oven for 40-45 minutes until set.
Melt a tablespoon of butter in a skillet, add 1/2 cup of coconut and toast until golden brown. Garnish the pie with whipped cream and sprinkle with the toasted coconut.
Adapted from a recipe from Americas-Table
I found this recipe on The English Kitchen. It’s a must try for all the lemon lovers in my life. I’m posting the recipe, but please go to the original poster’s website for complete instructions and pictures. These look AMAZING!!!!! Here’s the original link
Lemon Filled Croissants
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*Lemon Filled Croissants*
Makes 6 Quick, easy and only using four ingredients. (Five if you count the cardamom) Buttery soft croissants filled with tangy lemon curd,dusted with demerara sugar and ground cardamom and baked to perfection.
1 package of refrigerated croissant dough 6 heaped TBS of good quality lemon curd 6 TBS *demerara sugar milk to brush ground cardamom to dust (optional) Icing sugar to dust (optional) Preheat your oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Lightly spray the paper with nonstick spray. Set aside.
Unroll your croissant dough, and cut apart into 6 triangles. Place one portion of lemon curd at the wide end of each croissant. Gently spread it down about half way the length of the dough towards the point, and leaving the edges free.
Roll up,starting at the wide end towards the small point, totally encasing the lemon curd. Gently twist either end
closed and place each on the prepared baking sheet, narrow pointed side down. Brush each with some milk.
Sprinkle with the *demerara sugar and dust lightly with ground cardamom if desired.
Bake for 10 to 15 minutes, until well risen and golden brown. Remove from the oven. Serve warm and dusted with icing sugar if desired.
*substitute demerara sugar with regular or coarse sugar
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