HAM & CHEESE SLIDERS

24 good white dinner rolls -

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

EASY MINT CHOCOLATE COOKIES

1 devils food cake mix
2 eggs
3/4 cup shortening
1/2 teaspoon vanilla
Andies mints

Mix together and roll into balls.  Cook at 375 for 7 minutes.  Top with Andies mints right out of oven.  Let melt and spread with knife.

ICE WATER CAKE

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 squares chocolate (or equivalent in cocoa powder)
1 1/4 teaspoon soda
1/2 teaspoon salt
2 1/2 cups flour
1 1/4 cups ice water

Add ice water last.  Bake at 350 degrees until done.

FROSTING
5 tablespoons flour
1 cup milk
2 sticks butter
1 cup sugar (granulated)
1 teaspoon vanilla

Cook flour and milk over medium heat in a saucepan.  Whisk until thickened.  Cool.  Beat together sugar, butter and vanilla.  Then add cooled flour and milk mixture and beat until fluffy.  Frost cooled cake.  

PASTA WITH SAUSAGE & FRESH TARRAGON TOMATO SAUCE

1 lb medium pasta shells or rigatoni
 1/2 lb mild Italian sausage, casing removed
4 large tomatoes, halved
1 clove garlic, finely chopped
2 teaspoons chopped fresh tarragon
salt and pepper
4 oz feta cheese
EVOO for drizzling

In a skillet, crumble and blacken sausage.  Set aside to cool and drain excess liquid.  In a large pot of boiling water, cook the pasta until al dente.  Meanwhile grate the cut sides of the tomatoes on the large holes of a box grater into a large bowl, discarding the skins.  Add the garlic, tarragon, salt and pepper to the bowl and toss to combine.  Drain the pasta, then toss with the tomato sauce and about 3 tablespoons feta.  Divide among 4 bowls; season with salt and pepper, drizzle with EVOO and top with the remaining feta.

CHICKEN SALAD-STUFFED TOMATOES

4 large tomatoes
1/4 cup mayonnaise
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels
1/2 cup snipped chives (or scallions)

Core tomatoes.  Scoop flesh into strainer set over bowl to catch juice.  Mix together 1/4 cup of juice, the mayonnaise, chicken, corn and chives; season.  Spoon into tomato shells.  Serve with greens.

SCRIPTURE COOKIES

Beat together:
3/4 cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 1/2 cups Jeremiah 6:20
2 Isaiah 10:14

Add:
2 cups 1 King 4:22
1 teaspoon The Song of Solomon 4:14
1 teaspoon D&C 101:39
1/2 teaspoon 1 Corinthians 4:6
3 cups D&C 89:17
1 cup Samuel 30:12

Drop by spoonfuls onto greased cookie sheets.  Bake at 350 for 15 minutes but not before reading Joseph Smith History 1:37 and D&C 133:11.


We made these for a young women's activity and I thought it would make a really cool family home evening activity as well.

STRAWBERRY-BLUEBERRY PIE

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
4 cups strawberries, washed and hulled
1 cup blueberries, washed
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch salt

Preheat the oven to 400 degrees F.
Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. *Cook's Note: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. Set aside.

In a medium bowl, mix together all of the filling ingredients and pour into the crust.
Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.

Adapted from here.