Make Ahead Hot Ham and Cheese Sandwiches

This is a recipe that I always used on Thanksgiving Eve. It's delish! I usually make a few without the onions and poppy seeds for the kids. I make them the day before, wrap them up and then warm them right before serving. Yummo!

1/2 lb. butter

3 tbsp. regular mustard

1 sm. onion, grated

1 tbsp. Worcestershire sauce

1 1/2 tbsp. poppy seeds

1 lb. shaved ham (The deli will do this for you)

1/2 lb. Swiss cheese, shaved

16 hamburger buns (Onion rolls are good too!)

Soften butter and mix well with mustard, onion, Worcestershire sauce and poppy seeds. Spread on both sides of buns. Fill generously with ham and Swiss cheese. Wrap in foil and place in freezer or in oven at 275 degrees for 20 minutes. For those taken from freezer, defrost somewhat before heating or increase the heating time.

Favorite Thanksgiving Dessert Recipe

Here's a recipe that I tried out last Thanksgiving and I will be making it again this year.

Journey over to It's So Very Cheri to link up to this fun tour...Explore Thanksgiving Traditions and Recipes and add your own too!

Caramel Bars

INGREDIENTS

32 individually wrapped caramels, unwrapped

5 tablespoons heavy cream

1 cup all-purpose flour

1 cup rolled oats

3/4 cup brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, melted

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.

Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.

Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Fall Recipe Exchange #7

We are in the midst of our Fall Recipe Exchange. If you are interested in participating here are the details: Fall Recipe Exchange .

Cheesecake Delight

Crust:

1 dry butter bake mix
1 stick of butter melted
2 eggs beaten

Combine ingredients and press in a 9x13 pan

Filling:

3 eggs beaten
1 8 oz cream cheese (softened)
1 pound of powdered sugar

Beat together and pour on top of crust. Back at 325-350 for 40 minutes.

*You can add chocolate chips to the crust....and it is delicious!

Thanks to Helen Starrett for sharing this recipe with me!

Fall Recipe Exchange #6

I've been making this pumpkin bread recipe for 15 years. It is especially good if you eat it warm with cream cheese or honey butter. I'm not a coffee drinker but someone once told me it was delicious with Starbucks Pumpkin Spice Latte....so I'm passing that info on to my coffee loving friends! Enjoy!

Possible Perfection Pumpkin Bread

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch or 2 larger loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Don't forget if you want to participate in this exchange just follow these directions.

Fall Recipe Exchange #5

This recipe comes all the way from Atlanta, Ga. My sister in law introduced HOMEMADE Pimento Cheese to our family about 4 years ago. I can't even begin to tell you how good it is...Eat it on fresh bread, crackers, or out of the fridge at midnight...yep, it's THAT good.

1 (16 oz) package sharp cheddar cheese
finely grated 1 (8 oz) package cream cheese, softened to room temperature
1 1/2 cups Hellman's mayonnaise (I only use 1/2 - 3/4 cup)
1/2 cup sour cream
1 (4 oz) jar chopped pimentos, undrained

In a medium bowl, mix cheeses with mayonnaise, sour cream and pimentos, stirring until combined. Store in refrigerator. This will keep 3 to 4 weeks. For an extra twist, chopped jalapeno peppers or olives may be added.

If you would like to submit a recipe for the Fall Recipe Exchange click here for details. Can't wait to see what you submit!

Fall Recipe Exchange #4

In case you missed it...we are having a Fall Recipe Exchange here at The Journaling Gina. You can find out all the details at The Fall Recipe Exchange Post . We would love for you to join us!

Here's one of my favorite super easy recipes. I got this from my friend Deedee in Gunter...another fabulous cook.

Corn Casserole:

Ingredients:

1 Stick of butter
1 8oz pkg. cream cheese
2 cans white shoepeg corn
1-2 Tbls. diced Jalepenos

In saucepan melt one stick of butter and 1 8oz pkg cream cheese.

In casserole dish, place 2 cans (drained) white shoepeg corn (found mine at Brookshire's) and 1-2 Tablespoons diced Jalapenos

Pour melted mixture on corn, stir, and cook in oven for 25 minutes @ 350 until cooked thoroughly.

Send me your favorite recipe for the exchange!

Fall Recipe Exchange #3

Today's recipe comes from Sonya Tinsley. She's an awesome cook (yes, I have eaten her food first hand!) Find out more about her interesting life as a mom, adoptive mom and foster mom at Tinsley Troop.

Here's what she says about this yummy recipe:

"One of the first times I ever ate with Todd at his parents house, we had "Chicken Rolls" and I loved them then and I still love them and they are one of the staple meals in our home in the fall and winter....and well pretty much any time of the year! LOL

They are warm and creamy and just mmmm...mmmm GOOD!!!"

Chicken Rolls

Ingredients
1 cup Seasoned bread crumbs - (I don't use this. It's a texture thing)
2 pkg Crescent rolls (6 rolls total)
6 oz Lowfat cream cheese* (I sometimes substitute shredded cheddar cheese)
1/4 cup Butter (If not using the cream cheese - leave this out.)
2 Green onion, chopped fine (optional)
1/2 tsp Pepper
1 can Mushrooms, drained, chopped (optional)
2 cups Cooked chicken, diced
Butter flavored cooking spray

Sauce:
1 can Reduced-fat cream of mushroom soup*
1 can Reduced-fat cream of chicken soup*
1 Soup can full of lowfat milk

Preparation
1. Mix cream cheese and butter; cream well. Add the green onion, pepper, mushrooms and chicken; stir well until everything is coated.
2. Flatten crescent rolls slightly. Put cream cheese mixture on one side of crescent triangle, rollup, spray with butter flavored cooking spray and sprinkle all of them with bread crumbs.

3. Bake at 350 degrees for 20 minutes

Sauce: Mix cream of mushroom and cream of chicken soup with milk over stove to warm. Drizzle on top of baked crescent rolls, or place on the side for dipping.

Fall Recipe Exchange #2

We are continuing our Fall Recipe Exchange. Click here to get the details on how you can have your recipe and blog featured.

This is from Keelie over at Red Writing . She is a super cook!!! You'll want to be sure to try this recipe this Fall. I can already smell the aroma from my new kitchen!


Pumpkin Pie Crunch

Extremely good and a little more interesting than your Granny's pumpkin pie. It is also really easy--the Thankgiving version of "dump cake."

1 (16 oz.) can solid-packed pumpkin 1
(12 oz.) can evaporated milk
3 eggs
1 1/2 c. sugar
5 tsp. pumpkin pie spice (cinnamon works)
1/2 tsp. salt
1 pkg. yellow cake mix
1 c. butter
1 c. chopped pecans
Whipped Cream

In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour into greased 9x13 inch pan. Sprinkle the cake mix evenly over the pumpkin mixture. Drizzle with melted butter. Bake at 350 degrees for 50 to 55 min. Cool completely. Serve with whipped cream. refrigerate leftovers.

Fall Recipe Exchange #1

Check out The Fall Recipe Exchange going on right now. Feel free to join in.

This recipe is from Felicia, mom to 5 and wife to Jeremy. You can learn more about her at Are They All Yours? . What she doesn't mention is what a terrific welcoming friend she has been to me in my new town. Wow...everyone should be so blessed to have a Felicia in their life.

My Fall recipe, or just anytime recipe, would be Creamy Tacos. It is such yummy comfort food and it has always been one of Jeremy's favorite recipes. In fact, it was served at our rehearsal dinner, and I laugh every time I think about that!

Creamy Tacos

1 lb. ground beef

tomatoes
1 can rotel

lettuce

1 can ranch style beans

shredded cheese

8oz. velveeta

sour cream

1 pint whipping cream

Crushed tortilla chips

Brown ground beef. Add rotel, beans, and velveeta. Stir frequently until cheese is melted. Just before serving, add the whipping cream. Place crushed chips in bowl, pour cheese sauce on top. Garnish with tomatoes, lettuce, cheese, sour cream, or whatever you desire.

Fall Recipe Exchange

My friend Kellie over at Red Writing is hosting a wreath making day. I'd like to join the fall festivities by hosting a recipe exchange. Email me at babystinson@yahoo.com with your favorite fall recipe and a link to your blog and I will post it for all of us to try out. Feel free to send in multiple recipes and any pictures or comments you have about it such as a family story or an alteration you make. For instance I make a pretty great banana bread (I'm just sayin'), and I make a special spread to go on top of it...so I might include that too. Maybe it's an old family recipe and you have a special memory to go with it.....whatever the case send it in. I'm desperate for some new tried and true fall recipes!