Ham and Cheese Party Sliders

Ham and Cheese Party Sliders

You just have to make these!  You have to! They are so good and so simple to make.  Find a reason....maybe for your next party. Maybe for a work luncheon or a neighborly get together.  They are just perfect for any gathering!  You can use any rolls you like....I love the King's Hawaiian rolls best because they are sweet!  Use any ham or any cheese you like too.  But you have to make them!  Everyone will love them!

Ham and Cheese Party Sliders

12 dinner rolls, you can use potato rolls or Hawaiian rolls 
12 pieces sliced Deli Ham
12 small slices Swiss, provolone or white cheddar cheese

1 tablespoon mayonnaise 
4 tablespoons butter, melted
2 teaspoons Dijon mustard

1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon poppy or black sesame seeds

Preheat oven to 350. Line a baking dish with Parchment paper, allowing it to hang over the edges.

Remove the rolls from package, keeping them together. Using a long serrated knife, slice through the middle of the rolls, setting the top aside.

Place the bottom half of the rolls (still all together) inside your lined baking dish.  Spread mayonnaise on bottom half of rolls. 

Top bottom half of rolls with ham.

Lay slices of cheese on top.

In a saucepan, over low heat, combine butter, mustard, Worcestershire sauce, brown sugar, and minced onion.  Stir well.  

Replace tops of rolls on top of ham and cheese. Pour sauce evenly over all of the sandwiches. Sprinkle tops with poppy seeds if using. 

Cover with foil and bake for 12 minutes, or until cheese is melted. Uncover and cook for 2 additional minutes. Serve immediately!

My 4 ingredient Deep Dish Pizza/Calzone

 

 

 

 

 

 

 

 

 

 

 

 

 

I'm about to show you how to make the best deep-dish pizza you’ve ever tasted.  Its fast and easy and so amazing, you’ll make it time and time again.  And there’s only three ingredients!  Here are my step by step instructions so you can see for yourself.  It’s a cross between a pizza and a Calzone and OMG so good!!!!

My 4 ingredient Deep Dish Pizza/Calzone

 I can Pillsbury refrigerated Pizza Crust

2 cups Mozzarella cheese

1 Tablespoon Italian Seasoning 

1 package of pepperoni slices

1 small jar of pizza sauce 

Preheat the oven to 400 degrees. 

 

Open a can of Pillsbury Pizza Dough.  Roll it out flat on your work surface. I usually roll it out on parchment paper but you can sprinkle flour or corn meal down first if you want. Sprinkle Italian Seasoning on top of rolled out dough.  You can just use Oregano if you don't have Italian seasoning.

 

 

 

 

 

 

 

 

 

 

Add all of the mozzarella cheese on top of the dough.

 

 

 

 

 

 

 

 

 

 

 

Bring up the corners and fold dough into a round ball, tucking in the excess underneath. Pat down with hand.

 

 

 

 

 

 

 

 

 

 

 

 

Lay on your parchment paper lined  baking sheet

 

 

 

 

 

 

 

 

 

 

 

 

Slice an X into the top of the dough and fold back the corners to make flaps around the center. 

 

 

 

 

 

 

 

 

 

 

 

Add your pizza sauce to the center on top of the cheese. Leave the flaps open. Sprinkle a little more seasoning on top of sauce.

 

 

 

 

 

 

 

 

 

 

 

Next, add the pepperoni to completely cover the top and all around the opening. Sprinkle a little more cheese on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray entire dough with non-stick cooking spray and place in the oven.  Place on center rack of the oven. Bake at 400 degrees for about 20 minutes or until cheese has melted and the dough is a soft golden brown. 

 

 

 

 

 

 

 

 

 

 

Remove from oven and allow to cool for about 5 minutes. Slice in half and then in quarters or anyway you want to slice it. Enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Chicken And Broccoli Alfredo Bake

Chicken And Broccoli Alfredo Bake 

 

 

 

 

 

 

 

 

 

 

 

 

This Chicken Broccoli Alfredo Pasta is easily made in one pot and is on the table in under 30 minutes. It’s rich and creamy and so delicious! The Alfredo is a cream sauce made with butter and cream, flavored with garlic and Parmesan cheese. It’s indulgent, no doubt about it, but it’s also comfort food that will have everyone cleaning their plates.

 

Chicken And Broccoli Alfredo Bake

This Chicken Alfredo Bake is loaded with so many classic flavors that blend together in the best possible way. You can use whatever pasta you have in your pantry. Penne, bow tie, and rigatoni are all great choices. 

Preheat the oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Cook the pasta until it just hits the al dente point. About two minutes less than what directions say. 

Add the broccoli during the last 4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prepare the Sauce

Melt the butter over medium heat. Add the garlic and cook for one minute. 

Whisk in the flour. Continue to whisk for 1 minute.

Gradually add heavy cream and bring to a light bubble. Then reduce the heat to low and allow to simmer, stirring occasionally. Bring to a light bubble. Decrease heat to low.

 

 

 

 

 

 

 

 

 

 

Slowly sprinkle in Parmesan and Romano cheeses, whisk until well combined. Remove from heat.

Add cooked pasta, chicken, and broccoli. Stir to combine. Pour mixture into a 9 x 13 baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle mozzarella over the top and bake uncovered for 10 minutes at 350 degrees.

Serve with crusty Italian bread and a side salad.  YUM!

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Chicken and Orzo Casserole

 Chicken and Orzo Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

This dish is downright delicious.  Every time I make it, it gets better. And every day it’s in the fridge it gets even more delicious.  One of the easiest recipes I make here at Welcome Home but your guests will think you slaved for hours over the hot stove.  Not this one!  It a dump and bake recipe meaning it takes 10 minutes to throw together, it’s a one pan meal, and it’s even better the next day!  Here are the step-by-step instructions.

Chicken and Orzo Casserole

16 oz. box of orzo pasta

2-3 thin cut chicken breasts

2 cups chicken stock low salt or unsalted

1 cup heavy cream

1 teaspoon garlic powder

     1 cup Parmesan, grated or shredded

2 cups whole milk mozzarella, shredded

3 cups loosely packed baby spinach leaves roughly chopped 

1 pint cherry tomatoes 

1 tablespoon of fresh squeezed lemon

1 teaspoon Italian seasoning

1/2 teaspoon salt or more to taste

1 teaspoon freshly cracked pepper

NOTE:  You can use 2 cups of diced rotisserie chicken instead of making your own.

  

Preheat oven to 375 degrees. Add some non-stick spray to the sides of a 9x13 casserole dish.

If you are making your own chicken breast and not using a rotisserie chicken…You will need 3 thin cut chicken breast and 2 tablespoons olive oil for frying.

Season your thin sliced breast on both sides with salt and pepper.  Add oil to a large skillet and sauté breasts for 3-4 minutes per side over medium high heat until brown.  

  

 

 

 

 

 

 

 

 

 

 

 

 

Continue to saute until breasts are golden brown.

 Remove from skillet onto a plate and cut into bite sized pieces.

  

 

 

 

 

 

 

 

 

 

 

 Pour 2 cups chicken stock in a 9 x 13 casserole dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Follow with one cup of heavy cream.

 

 

 

 

 

 

 

 

 

 

 

 

Then add your uncooked Orzo. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next tear your baby spinach or do a rough chop and sprinkle on top of the orzo. 

 

 

Add the tomatoes, minced garlic, chicken and lemon juice.

  

 

 

 

 

 

 

 

 

 

 

 

Sprinkle half of both cheeses all over the top.

 

 

 

 

 

 

 

 

 

 

 

 

Stir everything until combined and then using your spoon flatten the top. Finish the casserole with the remaining cheeses.

 

 

 

 

 

 

 

 

 

 

 

Bake uncovered for 45-55 minutes or until the orzo is tender.  You might have to taste it around the 45 minute mark to see if it’s tender. 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT:  Remove from oven and allow it to sit on your counter top for at least 10 minutes to allow the pan juices to be absorbed and set up. Otherwise your sauce will be too thin. 

  

Once it has rested for 10 minutes give it a good mix to blend it all together. I like to run a fork through it I don't disturb those little tomatoes that will burst in your mouth!  

 

 

 

 

 

 

 

 

 

 

 

 

Serve with a side salad and some crusty bread. 

 Give it a good mix using a large serving spoon. Serve hot and enjoy!