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Baked Ham & Swiss Sliders

The first time I had Hawaiian Ham & Swiss Sliders w/ Poppyseed Sauce – Saving Money Living Life my sister had made them at a birthday party.  Mr.Picky miss the party a few years ago and I knew he needed to try these sandwiches.  I have since made the recipe at least 3 times for dinner.  Whenever I buy a spiral ham and have extra to use up.

After the holiday season you can find spiral sliced ham incredible cheap, sometimes .99 cents a pound.  This is a great time to throw a few in the freezer for throughout the year, either whole or divided up.  If you don’t want to spend the money on a ham I am sure sliced deli ham would be tasty.

This is the best tasting ham sandwich I have ever had.  The kids love them, Mr.Picky loved them, and recently I had company who loved them.  They will please any crowd and can be made ahead without taking too long to bake.

Usually I use a sweet or plain dinner roll for these sliders.  After wanting to purchase these delicious pretzel rolls I had sampled I figured they would be tasty on them as well.  I prefer a sweet roll to the pretzel roll but I still ate two and leftovers for lunch, so no complaints here.  I felt the need for 1/2 cup butter in the original was unnecessary so I cut it in half with no problem.

Baked Ham and Swiss Sliders

Baked Ham and Swiss Sliders:

The rolls needed really depend on size.  I fill a 9 x 13″ glass baking dish with sandwiches smashing them in together, so however many it takes you will work.

  • 12 rolls
  • 24 pieces of ham (preferably leftover spiral sliced)
  • 12 small pieces of Swiss cheese
  • 1/3-1/2 cup mayonnaise

Topping:

  • 1 Tbs poppy seeds
  • 1 1/2 Tbs yellow mustard
  • 1/4 cup butter,melted
  • 1 Tbs onion,finely minced
  • 1/2 tsp Worcestershire sauce

Prepare sandwiches by spreading a bit of mayo on each side of roll.  Add two pieces of ham and one slice of swiss cheese followed by the top bun.

Place all sandwiches tightly together in a baking dish.

Whisk together all the ingredients for the toppings.  Evenly pour and spoon the topping on to the sandwiches.

Allow sandwiches to set for at least 10 minutes to soak up topping before baking.

Baked Ham and Swiss Sliders

Cover with foil and bake at 350 degrees for 12-15 minutes, uncover and bake for 2 minutes more until golden.

Baked Ham and Swiss Sliders

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Coconut Cream Pie Bars

Coconut Cream Pie Bars were not an original idea but I hate to say I have had the recipe for a few years on an index card.  I have tweaked the recipe any ways and include my amazing Never Fail Pie Crust recipe.  The pan to this dessert will empty so quickly you might just want two pans.

After bringing this to an event a few years back my Grandpa fell in love.  For the last two years on his birthday he requests I bring coconut cream pie.  Making the coconut cream pie into bars feeds the whole family a lot easier than splitting up a pie.  So here I am again making this wonderful dessert for my Grandpa’s 90th birthday party.  I hope there are many more pies in your future Grandpa.

Coconut Cream Pie Bars

Coconut Cream Pie:

  • 1 prepared pie crust, I suggest half of my Never Fail Pie Crust
  • 1 large and 1 small box of instant vanilla pudding
  • 4 1/2 cup cold milk
  • 2 cups shredded coconut, divided
  • 1 (8 oz.) tub of cool-whip

Roll out pie dough into a rectangle large enough to fit a 9 x 13″ pan.

Crust will be covered and doesn't need to look perfect!

Crust will be covered and doesn’t need to look perfect!

Bake at 350 degrees for 15 minutes, until barely golden brown.  Allow to cool.

Combine instant pudding and cold milk, whisk for about 5 minutes until soft set.  Fold in 1 cup of coconut.

Pour pudding into prepared pie crust and allow to set for up for at least one hour.

Top with the tub of cool-whip.

Meanwhile toast the remaining cup of coconut on a sheet pan at 350 degrees for 2-4 minutes.  Until just golden, watch closely.

Sprinkle toasted coconut on top just before serving.

Coconut Cream Pie Bars

As you can see I did not watch my coconut as closely as usual.


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