Sassy Ham Tailgate Sandwiches

I found this recipe in the Taste of Home magazine and decided to try it because it looked so different than the normal run of the mill ham sandwich. Although these are rich, I find that one tiny sandwich is probably enough to fill you up. Two is always better, though! Enjoy!

Ingredients

• 1 pkg. (12 count) Hawaiian bread rolls
• 1 lb. shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
• 1/2 cup butter, melted
• 1 Tbsp. Worcestershire sauce
• 1/2 Tbsp. dried minced onion
• 1/4 cup grated Parmesan cheese

Directions

• Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
• Place equal amounts of ham on each roll bottom. Top with Gruyere.
• On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
• In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
• Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

Goat Cheese Pesto Pasta Salad

Yesterday I called my brother on the way to the food store and asked him to google what goes good with Pesto Sauce. I picked up a jar of Pesto sauce from Costco and since I don't really make Pesto often, I needed an idea of what flavors go well. Anyway, I made this dish as a warm one without the goat cheese last night and it was awesome but then had it cold today and sprinkled goat cheese on the top and it was amazing cold and as a pasta salad. Therefore, I found you can make it either way, but I will for now on make it just as a side dish and I will definitely make again because it was awesome!

INGREDIENTS

1 jar pesto sauce

1 bottle sun dried tomatoes, with the oil strained

1 cup of fresh broccoli, steamed and chopped

1 lb. farfalle pasta, cooked according to instructions

1 log of goat cheese, crumbled to top the pasta

DIRECTIONS

1. Cook pasta according to instructions and Drain

2. Steam broccoli

3. In a sauce pan heat broccoli, sun dried tomatoes, pesto and parmesan cheese

4. Place pasta in sauce pan with sauce and mix

5. Refrigerate until cold

6. Serve with crumbled goat cheese

Dijon Asparagus Chicken Rolls

We had this chicken dish for dinner last night and it was really, really good. Whenever I roll chicken, I find that it stays much more moist. Mia helped me prepare dinner last night so I let her sprinkle on the Panko breadcrumbs and mix all the ingredients in the bowl. She also helped me snap the asparagus, so therefore, she basically licked her plate because she helped cook.

INGREDIENTS:

5 chicken breasts

About 15 asparagus spears (fresh, snapped and boiled to soft)

5 pieces of Havarti cheese

5 tbsp dijon mustard

3/4 can mushroom soup

3 tbsp parmesan cheese

2 tbsp butter (melted)

Panko Breadcrumbs- enough to cover chicken breasts

Salt and Pepper to taste

DIRECTIONS:

1. Cook asparagus until soft, we steamed ours, but you could also microwave

2. Salt and pepper chicken and place about 3 asparagus spears that are cut and a slice of Havarit cheese. Roll up and secure with toothpick.

3. Mix the dijon mustard, mushroom soup, parmesan cheese and butter to make a dressing. Spread the dressing over the chicken breasts and then dredge the top with Panko Breadcrumbs.

4. Put in the fridge until ready to eat.

5. Heat the oven to 475 and cook for 35 minutes.