Touch of Heaven Ham Rolls

4 pkgs. Hawaiin Rolls
1 lb. deli Virginia Baked Ham
1 pkg. Swiss Cheese

Spread
2 sticks butter, softened
3 Tbsp. mustard
1 Tbsp. Worcestershire Sauce
1 onion, grated
3 Tbsp. poppy seeds

Split rolls in half. Spread mixture on both sides of roll. Place a slice of ham and a slice of swiss cheese on each roll. Bake at 350° for 10 to 15 minutes.

I had completely forgotten about these until Vann and I went to Nashville for Thanksgiving, and my Mom and made them for everyone to snack on Thanksgiving Day. I can promise you that you will not be able to eat just one of these little suckers! Of course, these weren't the only thing on the table. When I had talked to Mom that morning, she told us not to worry about bringing anything to eat because there was plenty of food there already. I was thinking that there would just be a few things on the table, but when we got to the house, the whole kitchen table was crammed full of food. Sausage balls, peanut butter and chocolate desserts, ham wrapped pickles (which sound odd, but they were absolutely delicious!), touch of heaven ham rolls, veggies and dip, etc.

Basically, when it came time to eat our Thanksgiving meal, it was rough! But not too rough. :) The meal was absolutely wonderful! I would definitely suggest doing what our parents did and get your meal catered by Kroger if you get a chance. The meat was juicy (they cook the turkey for you), and all of the sides were out of this world. And the stuffing....oh, the stuffing....no Thanksgiving meal is complete without it. I felt like I was about to be thrown into the oven to bake I was so full. But anyway, add this to your recipe collection, folks! You won't regret it one bit.

Pizza Biscuits

1 can biscuits
1 cup Kroger Four Cheese Spaghetti Sauce
2 cups shredded mozarella cheese
Dried onions
Oregano
Pizza Seasoning
Desired Toppings

Roll each biscuit into 6 inch rounds. Spread 1-2 tablespoons spaghetti sauce onto dough. Sprinkle with oregano, pizza seasoning, and dried onions. Spread cheese on top, then add desired toppings. Bake at 375 degrees for 10 minutes, or until bottom of pizzas are golden-brown.

I ran across this recipe after my sister told me that she uses Pillsbury.com to get some of her recipes. I was looking around and happened to come across this recipe. Luckily, Vann and I already had all of the ingredients, so we thought we would give them a try. Since we only have a toaster oven to cook in at each of our places, we ended up burning the first one. Vann loved it, but I thought it was kind of gross. However, we had 8 of these to play around with, and by the 3rd one we were making them exactly how we wanted them. These would be great to bring to a tailgate or a party. They are so easy to make, and extremely delicious!

Jalapeno Poppers

Fresh jalapenos, 2-3 inches in size
Cream cheese, softened
Thin bacon, sliced into halves

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapenos with bacon piece (1/2 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in at 375 degree oven for 20-25 minutes. You don't want the bacon to shrink so much that it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn't look brown enough, just turn on the broiler for a couple of minutes to finish them off. These are best when the jalapeno still has a bit of a bite to it.

Mmmmm....these were so good. We ended up buying 12 jalapenos, but only used 6 just to try them out. They were so incredibly easy to make, and SOOOOO good to eat. We didn't have a wire rack to put these on, so they were just a tid-bit soggy on the bottom. Oh, but it didn't matter. They were delicious! I would definitely recommend making these for a party. And make TONS of them! Also, I got this recipe from www.thepioneerwoman.com. I would definitely suggest going to her website and checking out her recipes. Everything that we have made so far from her has been wonderful. Just thought I would let you know :) Now, go try these out!!! You will thank me for this recipe, I promise.

Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup hot sauce
1 1/2 cup shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low until hot and bubbly.

I found this recipe at allrecipes.com. We actually made this a couple of weeks ago, but for some reason I didn't even think about posting it. It was soooooo good. This is definitely going to be one that will be made during football season while following my AU Tigers (oh how I love Auburn football....le sigh....). Instead of using chicken crackers like the recipe suggests (even though I didn't put that up there), Vann and I used Tostitos, and believe it or not, onion rings. Meeeeeeeow! It was wonderful. However, I will go ahead and give you a nice little warning that these do make a grand exit, if you know what I mean. Ah, and make sure that when you go and buy your hot sauce that you don't drop it at the check-out counter and break it. I blame Vann.... :)

Veggie Patches

2 (8 oz) cans refrigerated crescent rolls
1 egg, beaten
16 oz. cream cheese, softened
1 cup mayonnaise
1 envelope ranch salad dressing mix
1/2 cup each finely chopped broccoli, cauliflower, mushrooms, green bell pepper, tomato, and black olives
3/4 cup (3 oz) shredded cheddar cheese

Unroll the dough and press over the bottom of a 10x15-inch baking pan, pressing the perforations to seal. Brush with the egg. Bake at 375 degrees for 11 to 13 minutes. Let stand on a wire rack until completely cool. Beat the cream cheese, mayo, and salad dressing mix in a mixing bowl until smooth. Spread over the cooled crust. Sprinkle evenly with the broccoli, cauliflower, mushrooms, bell pepper, tomato, black olives and cheddar cheese. Cut into small squares to serve. Recipe may be halved. Makes 3 to 4 dozen squares.

Once again, Christy gets the credit for this recipe. Now, as many of you know, anything with ranch dressing is at the top of my list. The flavors all mix together so well. It's a light appetizer that is extremely delicious. Though, after eating a few squares it becomes not-so-light.... But why feel guilty? It DOES have veggies on it :)

Chicken Dip

1 large can, plus one small can chicken breast chunks
2 (8 oz) pkgs. cream cheese, softened
2 envelopes ranch salad dressing mix
1/4 cup sour cream
2 Tbsp. milk
2 Tbsp. chopped jalapenos

Combine all of the ingredients in a bowl. Chill, covered, until serving time. Serve with crackers. Serves 18 to 20.

Sadly, I can't take credit for this recipe at all. No, the credit must be given to my beautiful sister, Christy. She gave me this recipe after I went up to Tennessee to spend the weekend with her and Phil. As you can tell, it's an extremely easy recipe that takes no time at all to throw together. Get you a box of triscuits, and you're golden!