Looking for something fun and simple to make for lunch this summer? Something the kids and adults will love? How about these Ham & Cheese Sliders?
These Ham & Cheese Sliders are super easy to make and they’re great for lunch, snacks, and even potlucks. We serve them during pool parties, the kids and adults love them. Best of all they’re very easy to make and can be prepped ahead of time. Just pop them in the oven about half an hour before serving. They’re great hot or cold.
Here’s what you need to make them! I’m sure your family will love them as much as mine does. The kids usually fight over the left overs!
By the way you can use ham or if you prefer turkey or turkey ham. I use King’s Bakery Hawaiian Sweet Rolls but if you can’t find them any kind of sweet dinner rolls will work. I also use the ham and cheese I have sliced at the deli, I like the slices a bit thicker; but you can use the packed have you find at your grocer’s refrigerated case like Oscar Mayer or whatever brand you prefer. I use Munster Cheese because it melts well and has a mild flavor everyone enjoys, but you can use whatever cheese you like.
New Year’s Eve is just days away! Whether you’re throwing a big bash or just ringing in the New Year with your significant other finger foods are a must have. After all you shouldn’t start the New Year on an empty stomach!
This year I’m making these yummy Spinach Puffs as well as a few other tidbits to go with our bubbly! Here are some of my favorite appetizer recipes, maybe you’ll find one or two that tickles your fancy!
These Spinach Puffs are light and delish, your friends and family will love them. Best of all Spinach Puffs are very easy to make, you can make them ahead of time or whip them up in about a half hour.
You’ll just need 4 main ingredients to whip up a batch of these Spinach Puffs.
You can make them ahead of time and freeze them in ziplock freezer bags until you’re ready to use them. Just thaw them out to room temperature then pop them in a 400º oven to heat up.
By the way, you can use them for any occasion, you’re not limited to New Year’s Eve!
Makes 24 Spinach Puffs
3 sheets frozen puff pastry – thawed to room temperature
5 oz. bag fresh baby spinach leaves
1 cup finely shredded mozzarella cheese
1 tsp. finely minced garlic
1 tsp. olive oil
Pinch of crushed red pepper (optional)
salt & pepper to taste
Heat oil in a medium skillet
Add garlic and sauté about 1 minute or until golden brown
Add spinach leaves and cook until soft and dark green in color – use the spatula to cut spinach leaves into small pieces
Add salt, pepper & crushed red pepper
Cook one more minute
Turn off heat and let cool slightly
Add mozzarella cheese and stir well – cheese may melt
Lightly spray mini muffin pan with cooking spray
Unfold pastry sheets and cut out 3″ circles with a cookie cutter
Place a pastry circle in each muffin cup and gently press in
Divide spinach cheese mixture into each muffin cup
Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside
Pre-heat oven to 400º
Bake for 18 minutes or until pastry is golden brown
Remove from oven and serve warm or freeze for later.
If you liked these Spinach Puffs you might want to try these other recipes by Savvy Nana!
I recently started seeing pins of “Earthquake” Cakes on Pinterest. They looked yummy! I made me curious, what exactly is an “Earthquake” Cake?
I read descriptions about how delicious these cakes were and looked at recipes for various flavors. The “original” seems to be a chocolate cake with shredded coconut and chopped pecans, sort of like a German Chocolate cake without the icing. There was also a recipe for a pumpkin earthquake cake that I may try for Thanksgiving.
After looking at recipes and reading the raves people have posted about these cakes I gathered that the reason for the name is because the cake is made with a cream cheese concoction that will seep into the cake batter as it bakes. This is what gives the top surface an uneven churned look, sort of like the sidewalk upheaval after a fairly strong earthquake. This also results in the sweet gooey yumminess when you cut into the cake. The name could also be due to the fact that this cake is so good it will rock your world!
I decided I should make one of these cakes, it quite easy. But I didn’t want to make it using the recipes I found online, basically because my family does not like shredded coconut in anything, and think that pecans belong solely in their beloved Pecan Pie. The pumpkin flavored cake wasn’t going to work for me either, the only one who likes anything pumpkin is my younger daughter and she lives in another state. Besides, I was hungry for something with bananas and chocolate!
To make a long story short I made up my own version of the Earthquake cake. It’s very simple to make using Duncan Hines Supreme Banana cake mix. Instead of water I use sour cream for a moist rich cake. The cream cheese mixture that’s layered on the cake batter seeps into the batter during baking resulting in a cake with a sweet gooey center that is oh so good!
Here’s my recipe, enjoy!
1 Duncan Hines Supreme Banana Cake Mix
1/3 cup vegetable oil
1 cup sour cream – softened to room temp
1 stick of butter
1 package of cream cheese
1 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees
2. Generously spray a 9 x 13 baking pan with cooking spray
3. Melt butter on the stovetop using a heavy saucepan. You can melt it in the microwave as well, but I feel I have more control on the stovetop.
4. Remove from heat and stir in softened cream cheese until it mostly melts.
5. Stir in white chocolate chips. Chips don’t have to melt completely. Set aside.
6. Put cake mix in a mixing bowl. Add eggs, oil, and sour cream. Mix until smooth.
7. Spread cake batter evenly in oiled baking pan.
8. Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.
9. Sprinkle chocolate chips over all.
10. Bake for 50 minutes. Don’t over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.
Serve warm or cold, it’s delicious either way. My son loves it with a scoop of vanilla ice cream!
Rock Your World with this Banana Chip Earthquake Cake!
Generously spray a 9 x 13 baking pan with cooking spray
Melt butter on the stovetop using a heavy saucepan. You can melt it in the microwave as well, but I feel I have more control on the stovetop.
Remove from heat and stir in softened cream cheese until it mostly melts.
Stir in white chocolate chips. Chips don't have to melt completely. Set aside.
Put cake mix in a mixing bowl. Add eggs, oil, and sour cream. Mix until smooth.
Spread cake batter evenly in oiled baking pan.
Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.
Sprinkle chocolate chips over all.
Bake for 50 minutes. Don't over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.
Serve warm or cold, it's delicious either way. My son loves it with a scoop of vanilla ice cream!
Ever wonder what to serve for dessert at a dinner party? Impress guests with this molded Panna Cotta with a slight orange flavor.
It’s so pretty and elegant looking guests will think you spent hours preparing it. It’s very simple to make the night before your party. You can serve it with fresh seasonal fruits or drizzled with your favorite sauce. I serve it with a drop of my Mango Sauce on the side. Real yummy!
1 1/2 envelope unflavored gelatin
2 cups heavy whipping cream
1/2 cup sugar
3 slices of orange peel
2 cups plain Greek yogurt
1 tsp. clear pure vanilla extract
1. Put 1/4 cup of whipping cream into a small bowl and sprinkle top with gelatin, don’t stir. Leave to soften for 15 minutes.
2. Place rest of cream, sugar, and orange peel into heavy saucepan. Stir over medium heat until sugar dissolves. Cook until it starts to simmer.
3. Remove from heat. Stir in gelatin mixture until it dissolves.
4. Remove orange peel. Let cool about 15 minutes.
5. Add vanilla and yogurt. Stir until smooth.
6. Spray 4 cup tube mold with cooking spray. Use a paper towel to distribute oil to cover mold, this is important if your mold has a design.
7. Pour cream mixture into mold. Cover with plastic wrap. Refrigerate at least 8 hours or until set. It will keep in the fridge for a couple of days so you can make it ahead of time.
8. When ready to un-mold run a knife at the sides and in the tube part of the mold. You can also dip mold in warm water for a couple of seconds. Place serving dish over mold and turn it over.
My grandsons love spaghetti. They will eat it every day if they could.
I’m sure everyone has their own favorite spaghetti recipe using different types of meats and sauces. In our family we enjoy spaghetti with meat balls, meat sauce, or as a casserole.
The casserole version is very easy to prepare, it uses sauce from a jar. It can be made ahead of time and frozen, just pop it in the oven whenever you want to serve it.
I’ve been making Spaghetti Casserole for years. It’s not as “saucy” as regular spaghetti with meat sauce, but it’s still yummy! I add a bottle of Chili Sauce to give it a unique taste, the only problem I’ve had is the bottle of Chili Sauce looks so much like Cocktail Sauce which is usually placed on the same shelf next to it. Many a time I’ve come home with a bottle of Cocktail Sauce instead, meaning an extra run to the market for the right sauce and some shrimp!
Here’s the recipe. Served with a small salad it makes a great dinner when you’re pressed for time.
1 lb. ground beef
1 lb. spaghetti
1 bottle Pasta Sauce
1 bottle Chili Sauce
1 tbl. minced garlic
1 tbl. cooking oil
6 slices American cheese
1. Prepare spaghetti as directed on package. Drain hot water and replace with cold water to keep pasta from sticking together. Set aside.
2. Heat oil in a large deep frying pan. Add garlic and sautee until it turns golden brown.
3. Add ground beef. Cook until meat is browned and crumbly. Drain oil.
4. Add pasta and chili sauce. Stir well and simmer until sauce starts to bubble.
5. Remove sauce from heat and stir in drained pasta.
6. Spray a 9 x 13 baking pan with cooking spray and pour pasta mixture into the pan.