Ham Poppyseed sliders

I have made these twice now with wonderful compliments. A great addition to a party. :)

This recipe makes 24 mini sandwiches.

1 24 pack of the King's Hawaiian Sweet Rolls
1 lb of thinly sliced ham (or more or less, depending how much ham you like)
1 lb of thinly sliced Swiss cheese (again to preference)
2 Tablespoons yellow mustard
1/2 cup butter
2 Tablespoons Worcestershire sauce
mayonnaise
poppy seeds

First, slice your rolls through the middle into sandwiches. Spread mayo liberally on the inside of the bottom piece. Arrange your ham and Swiss on this. Spread mayo on the inside of your top piece and form the sandwich. Arrange in your 13x9.

After you have made your sandwiches, you will make your sauce. In a small saucepan, add the butter, mustard and Worcestershire sauce. Heat over medium heat until melted and whisk together.   Pour this over your prepared sandwiches. Then, sprinkle the poppy seeds over the top of the sandwiches. Cover with foil and bake at 350 for 20 minutes or until lightly browned and the cheese has melted. Enjoy!!

Sour Cream Coffee Cake

 

I have made this every Christmas since I was about 15. A really awesome coffee cake.

1 1/2 cups white sugar
3/4 cup butter
1 1/2 teaspoon vanilla
3 eggs
3 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup sour cream

Cinnamon Filling

1/2 cup brown sugar
1/2 cup pecans, chopped
1 1/2 teaspoon cinnamon

Icing

1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoon milk

Prepare cinnamon filling; reserve. Beat sugar, butter, vanilla and eggs in a bowl on medium speed. Beat in flour, baking powder, soda and salt. Add sour cream. Fill greased bundt pan, 1/3 batter, 1/3 filling, repeat twice. Bake at 325 degrees for about 1 hour. (If you set your timer for 60 minutes exactly it should be done, but it may need an extra 5 or 10 minutes depending on your oven). Let cool for 15 minutes in pan. Remove to plate and drizzle icing over top.

Holiday Punch

This came from an old CWS homeschool group cookbook. I think the original recipe came from Rhonda Hart.

4 cups cranberry juice
4 cups pineapple juice
1 1/2 cups of sugar
1 tablespoon almond extract
2 quarts ginger ale

Combine first four ingredients. Stir until sugar is disolved. Chill. Add ginger ale just before serving. Fills up a large punch bowl.

Cranberry-Horseradish-Cream Cheese Dip

This was soooo yummy and was a big hit and made plenty of extra sauce that I'm freezing for later.

1 16oz can of whole berry cranberry sauce
1/2 cup of sugar
1/3 cup of minced onion
2 tablespoons prepared horseradish
1/2 teaspoon salt
8 ozs cream cheese

In a medium saucepan over medium heat, stir together first five ingredients. Bring to a boil, but stir frequently. Once sauce boils, remove from heat. Pour into a heatproof bowl and refrigerate for one hour. Can be refrigerated for up to three days ahead. Place your block of cream cheese on a serving plate and then top with the chilled sauce. Serve with assorted crackers.

Russian Tea

I'm not exactly sure where this recipe came from, but I think it was Stella Ells. I have a couple of memories of her from when I was a child...The way she said her husband's name, "Sa-am" and that she had apples that we could go and pick. Yum.

I remember my mother making this for Christmas and it has become one of my Fall and Winter favorites.

2 quarts Apple Cider
2 cups Pineapple Juice
2 cups Orange Juice
1/2 cup lemon juice
1/2 cup sugar
1/2-1 teaspoon of ground cinnamon
1/2-1 teaspoon of ground cloves
(The recipe did call for 2-3 sticks of cinnamon and 12 whole cloves, but I substituted the ground stuff)

I put it in my crock pot on low about 4 hours before I planned to serve it. The recipe did say to bring it to a boil first, but I imagine it would be just for the benefit of the whole spices if you were using those.