mouthwatering ham and cheese party rolls

Hot Ham and Cheese Party Rolls are so easy to prepare and taste delicious! I will be serving this scrumptious appetizer at my New Year’s Eve party. My family loves how great they taste and I think I will be making a double batch for them. I have even made them for dinner and everyone was full and happy.
You just need a few ingredients, you may even have them on hand right now. It is best to let the rolls sit at least 4 hours in the fridge to marinate but it’s even better if you let them sit overnight. Making this a great recipe for a party because you can prepare them the day better! Be sure to try Hot Ham and Cheese Party Rolls soon, you will not be disappointed.
1 can Pillsbury refrigerated Classic Pizza Crust
3⁄4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)
1⁄2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

  1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
  2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top
    with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
  3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
  4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!


These Crockpot Chicken Wings are the easiest appetizer of all time. You only need chicken wings and some BBQ sauce. For an amazing finished product, finish them off on the grill or under the broiler. Tasty little devils.

Today I am sharing with you a wonderfully simple Crockpot Chicken Wings recipe! So, I’m not quite sure what came over me and why I wanted to eat chicken wings so so badly the other day, but that’s the reality of my life. I’ve stopped asking questions and just go with the flow…most of the time.

Why use a Crockpot?

I pulled out my crockpot and not the deep fryer because

Ew. I hate the smell that lingers in my house from deep frying
Set it and forget it!!
But most importantly: my thighs don’t need any help getting larger.
Toss chicken wings in salt, pepper and 1/2 cup bbq sauce.
Place into the crockpot and cook 2-3 hours until fully cooked but not falling off the bone.
Remove from the crockpot, baste generously and grill or broil until the skin toasts up and the bbq sauce caramelizes.
Serve with celery, carrots and blue cheese dip.
Hot Sauce + Butter – as I mentioned above, this is the classic hot wing combination. Super delicious, especially with that blue cheese dip!
Honey + Garlic -a simple, flavorful and mild option for wings. Extra sticky, but very delicious.
Teriyaki sauce/Hoisin Sauce – for a tasty Asian flair, try one of these options. Fabulous topped with sesame seeds.
Using just BBQ sauce, all of our wings got finished with zero leftovers. Even my youngest loved ’em. {He is seriously my toughest critic.}

Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours 5 mins
Serves: 12
To Make this Recipe You’Il Need the following ingredients:
12-16 chicken wings, do not thaw
1 can Coke
1 Cup BBQ Sauce (we use Sweet Baby Ray’s)
Turn Crockpot on low.
Pour the can of coke into the crockpot.
Place all of the chicken wings into the Coke.
Cook on low for 3-4 hours.
Remove wings from Crockpot onto a baking pan covered with foil.
Brush wings generously with BBQ sauce
Bake at 350° for 10-15 minutes, just until the BBQ is heated.
Serve and enjoy!

Peanut Brittle


• 1 cup white sugar

• 1/2 cup light corn syrup

• 1/4 teaspoon salt

• 1/4 cup water

• 1 cup peanuts

• 2 tablespoons butter, softened

• 1 teaspoon baking soda


  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Watch your mixture closely as this can happen very quickly.
  3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. The baking soda will cause the mixture to expand considerably. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches. Be very cautious because it will be extremely hot. Cool for at least an hour. This can be accelerated by putting the cookie sheet in the freezer. Snap candy into pieces.

7 Up Biscuits

Ingredients :
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

How to make it :

Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees

Source: Food.Com

Carrot Cake Oatmeal Cookies

Two weekends ago, my mom started craving carrot cake. She talked about it at lunch, mentioned it at dinner, and finally caved at 9 pm and drove to Safeway to pick up a slice. When she arrived home, she grabbed a fork, plopped down in her favorite armchair, and slowly savored every bite, stopping with enough left to finish the following day.
Although Mom bought me a slice of my favorite 6-layer chocolate cake at the same time, I couldn’t help but stare and hope with all of my fingers crossed behind my back that she’d offer me a taste. That cream cheese frosting… Those soft streaks of carrot… The tender cinnamon cake… It looked mesmerizing!
Despite enjoying every last morsel of my chocolate piece, I couldn’t get carrot cake off of my mind. I pictured that square during every run (since my path went past the same grocery store) and whenever I stuck my head into the fridge for fresh fruit and veggie snacks.
I seriously contemplated baking my own again, but knowing that my self-control flies straight out the window with any type of cake, I went with the next best thing…
1½ cups all-purpose flour
1 cup white whole wheat flour
1 tsp. baking soda
¼ tsp. salt
½ tsp. baking powder
½ tsp. ground cloves
2 tsp. ground cinnamon
1 cup quick oats (not instant)
¾ cup brown sugar
¼ cup granulated sugar
1 cup coconut oil (or 2 sticks butter, softened)
2 large eggs
2 tsp. vanilla extract
2 cups grated carrot (3-4 carrots)
½ cup flaked coconut
¾ cup chopped walnuts
powdered sugar

Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside.
With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.
Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy.
Add flour mixture and blend at a low speed until just combined. Do not overmix.
Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much! Immediately transfer cookies to a cooling rack.
If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the cookies and serve. Enjoy!

Easy Breakfast Cheese Danish

From the first sniff of Easy Cream Cheese Danish baking, you’ll have an audience in the kitchen, waiting for the treats to be cool enough to sink their teeth into. So easy, right!? Easy (Like, Really Easy) ? Easy like treat with store-bought crescent rolls dough.

No, I’m also not one to encourage using store-bought pastry dough, but flaky, buttery pastry dough isn’t exactly the easiest or the fastest recipe known to man. So if you’re anything like me and looking for a quick and easy dessert – store bought crescent roll dough it is.

Also, once you taste these, you will not need to run into a bakery and buying one, and you won’t care if they’re authentic cream cheese danishes or not. They’re good, amazing, awesome, beautiful, great, incredible, really nice and unbelievable, so that’s all that matters.

I crave something sweet and delicious! I don’t care for something that takes hours to make, so I go to my favorite easy breakfast cheese danish. I mean, I shouldn’t have been surprised. But I was surprised I didn’t start with the cream cheese ones to begin with. So this one is for all you cheese danish lovers!
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.
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The world needs to know. The sweet taste of banana bread brownies topped with a brown butter frosting.
6:00 p.m. Walk in the door. Turn the oven to 375°F. Grease a 13 x 9 inch pan.
Open the fridge pull 2 eggs out. Take one large bowl and beat eggs together with sugar, sour cream and butter until creamy.

6:05 p.m. Take banana off the counter, just one of the ones you usually grab for smoothies or snacks, and set it, still peeled and sliced, in your favorite greek yogurt and place in the fridge.

6:10 p.m. Take the remaining bananas ( I’m just kidding, you’ll need only 3) and stick them in high-speed blender with a bowl or food processor and pureé it to a cream, add egg-butter mixture, flour, baking soda, salt, vanilla extract and blend for minute more. Open your jar with chopped walnuts (“quite convenient”) and stir in about 1/2 cup. Spread batter evenly into pan. Slide the pan into the oven, set the timer for 25 minutes, clean the blender, twiddle your thumbs, take out your banana greek yogurt and go sit on the sofa and look at Pinterest.

The world needs to know. The sweet taste of banana bread brownies topped with a brown butter frosting.

6:25 p.m. Heat butter in a large saucepan over medium heat, watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.

6:35 p.m. when the oven starts to beeping, use mitted hands to pull pan and its now-golden brown banana bread out of the oven. Cool slighty until warm but not hot and pour frosting over the banana bread, smooth with a spatula, butter knife, or frosting spatula.
“What are you guys making? It smells like freshly baked pie or bread ? those words were the first reaction of your neighbor, because crispy baked banana bread brownies smell waft its way through.

6:40 p.m. Stop everything you are doing to pull out your Canon camera and then your iPhone and then your computer because, this is completely killer! The world needs to know.

7:00 p.m. Publish blog post. Start of cooking to published post = one hour = Not bad… Not bad at all!
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk


  1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
  2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
  3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
  4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).



2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped


In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.

Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.


Here is an easy crockpot orange chicken recipe to make that cooks on it’s own in your crockpot. Heathy and easy to make, even my kids love this one!

Enjoy our favorite crockpot orange chicken recipe that’s easy to make. It’s one of our favorite crockpot recipes. We love orange chicken when we go out to eat! We have tried it in the freezer section to cook at home in the oven, and now we have our own recipe that is healthier. It’s not breaded with a thick sweet sauce that cooks itself in the slow cooker! (originally published 10/13)

This is probably one the best easy crockpot dinners we make.

We are a busy family of 5 and both work full time, so I am always on the lookout and creating something quick. But I also want something healthy that everyone will love.

This 3 ingredient crockpot orange chicken recipe is a great one. I have tried this many ways and both turn out well. Here are the two ways….

Put all of the ingredients in your crockpot for about 6-8 hours on low. I use a smaller crockpot so the juices are really soaked up, a 6 qt. crockpot like this one is great for this recipe.
Crockpot orange chicken recipe

Chicken – boneless skinless chicken breasts
Barbecue sauce
Orange marmelade
Soy sauce – optional
Cornstarch – optional

Before putting the chicken in cut it into large bite sized pieces, or use chicken tenders and put in whole.

Pour everything else in and stir so everything is mixed together. I have used a bit of soy sauce as well for added flavor at times.

Will be done in just a few hours (if you want it to cook longer use a larger crockpot and put full size chicken breasts in and it will take longer to cook) and really sucks up the sweet goodness in that time.
We serve our crockpot orange chicken recipe it over rice.

I use a rice cooker because it is fast and I use one with a steaming basket on top so it cooks the rice and veggies at the same time in about 20 minutes.
If you don’t have a rice cooker like this you can grab one here…or if you have a pressure cooker you can make our Instant Pot white rice on the side.

If you want this meal in just 4 minutes try our Instant Pot orange chicken recipe.
4 boneless skinless chicken breasts
¾ cup orange marmalade
¾ cup BBQ sauce
2 tablespoons soy sauce

Season chicken breasts with salt and pepper, and cook in crockpot on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, drain juices from crockpot.

At this point you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.

Mix together BBQ sauce, orange marmalade, and soy sauce.

Pour mixture over chicken, and cook on high for 30 more minutes.

Serve with rice.

Pillsbury’s Crescent Roll Taco Bake

This is an excellent recipe from Pillsbury. This was amazingly easy and so good. We love sour cream, so we had that with it. I would just caution to watch the baking time. Cresent rolls generally don’t need that long to back. My crust was golden brown after 17 minutes, so keep an eye on it after it’s been in the oven for 15 minutes and use your best judgement.

My family loved this. I didn’t like the bottom crust. I was worried it would be soggy so I used drained tomatoes instead of salsa. And I added a can of green chilies. I am glad I added a can of beans because it would have turned out to be a wimpy pie. The beans helped to give it some body. Some corn would be good too. This was super easy to throw together. I used reduced fat cresent rolls ground turkey

I would recommend using the crescent sheets instead of the crescent rolls so you don’t have to worry about pinching seams together to form the crust. I made the recipe as stated but substituted taco sauce for the salsa (picky husband). This recipe was just ok. I would prefer to use flour tortillas or just made regular tacos because they would be faster and easier. The crescent crust didn’t wow us – plus it tends to be too much on the sweet side for savory dishes. Watch it carefully once in the oven – mine got a little too brown so I think the time may vary according to your oven. I don’t think I would make this one again.

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

How to make it:

Lay out the two tubes of crescent pastry, thick sides in.
Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!