Wednesday, May 23, 2012

Dinner Group!!

We started a dinner group with our friends the Pattys and Wildes for the summer. We have done it every Wednesday for about a month and it has been AWESOME! This week was my second time hosting and I invited the Duffins over to join us. I have been trying out new recipes, particularly summery ones, and have found some winners. Here are two for your enjoyment!

**One discovery my friend and neighbor Katie introduced me to are pretzel rolls from Costco! They are SO good. They taste just like soft pretzels. I used these for the sliders instead of regular white rolls. Loved it. You HAVE to try these!**

Ham and Cheese Sliders
adapted slightly from the Recipe Club
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 (you probably could half this...I had plenty extra)
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.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

I served these with the recipe below, fresh fruit, and corn on the cobb.

Another new and EASY recipe I found that was a hit was...

PHILADELPHIA Summer Potato Salad

What You Need

3lb. new red potatoes, quartered
1/2 cup water
1/4 cup KRAFT Zesty Italian Dressing
1 tub (10 oz.) PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
1-1/2 cups cherry tomatoes, halved
2 stalks celery, sliced
1/4 cup KRAFT Shredded Parmesan Cheese

Make It

PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
REFRIGERATE 1 hour or until completely cooled.
ADD remaining ingredients; mix lightly.

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