Sunday Sandwiches (funeral sandwiches)

1 pkg dinner rolls (12 count)
1/2 - 1lb good deli ham
Gouda cheese, sliced (original recipe called for Swiss....I hate Swiss so it was changed)
1/2 cup butter, melted
3 TBSP Worchestershire sauce
2 TBSP Dijon mustard
2 TBSP brown sugar
Dash of onion powder

Slice the rolls in half and fill each one with sliced ham and cheese. Line rolls in a baking sheet/dish and place the top foe the roll back on.

Mix together remaining ingredients for a glaze and pour the whole mixture over the rolls, drenching each one. Cover with plastic wrap and let chill for 4-24 hours.

Remove plastic wrap at bake at 350 for 15 minutes. Serve hot.

Bacon-Wrapped Cocktail Sausages

A great little appetizer from OurBestBites.com

1 14-oz package Lit'l Smokies
1 12-oz package bacon
3/4 c. brown sugar

Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds. Wrap 1/3 of each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet. Repeat with remaining sausages and bacon. Sprinkle brown sugar over sausages and bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown. Serve immediately or put in slow cooker on low heat to keep warm.

Asiago Cheese Bread

3 cups flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water
1 1/4 cups shredded asiago cheese

In a large mixing bowl, mix together flour, salt, yeast, and cheese. Add water and stir until a shaggy mixture forms. Cover with plastic wrap and let sit for 12-18 hours.

Heat oven to 450. When oven has reached 450, place enamel pot or baking stone pot in oven for 30 minutes to preheat. While pot is preheating, pour out dough on a heavily floured surface and shape into a ball. Cover and let sit while pot is warming.

After 30 minutes, take out pot and place dough ball inside. Cover and bake 30 minutes. Remove cover and continue baking for 15 minutes.

Remove bread from pot, and transfer to a rack to cool.

Homemade Buttermilk Syrup

1/2 cup butter
1 1/2 cup sugar
1 cup buttermilk (or 1 cup milk with 1 TBSP white vinegar- let sit 5 min)
2 TBSP light corn syrup
1 tsp baking soda
2 tsp vanilla

Combine first five ingredients in saucepan and let boil for 7 minutes. Remove from heat and stir in vanilla.

Baguettes

***Perfect for adding garlic butter and cheese***

Ingredients:

1 cup warm water
1 TBSP honey
2 1/4 tsp yeast
3 cups flour
1 tsp salt

In mixing bowl, add water, honey, and yeast. Let proof for five minutes. Combine flour and salt and add to activated yeast in 1/4 cup increments, (if using a KitchenAid, keep set on "stir" setting) until dough has formed and the sides of the bowl are relatively clean. Let the mixer "knead" the dough on the stir setting for five minutes. Place the dough in a greased bowl
, cover, and let rise for one hour. Punch dough down and separate into two portions. Roll into a baguette the length of your baking sheet. If you twist the dough, it tends to not shrink. Cover both loaves and let rise 30 minutes in a warm area. Bake at 350 for 20 minutes. Brush with melted butter and bake for additional 5 minutes or until the tops are browned.

Red Velvet Cheesecake Cookies

For the cookies:

1 box red velvet cake mix
2 TBSP flour
2 eggs
1/2 cup canola oil
Splash of vanilla extract

In mixing bowl, combine all ingredients to form a dough. It will be oily. From into a ball, wrap in plastic and chill for two hours.

For the filling:

4oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract

In mixing bowl, combine all ingredients until smooth. Spoon out small portions (about a tsp) into balls onto wax or parchment paper and freeze for two hours.

Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Take dough (about 1/8 cup and flatten in hand. Place frozen filling in center and wrap dough around it. Bake for 11 minutes or until cookie starts to crack. Keep on sheet for five minutes before transferring to a cooling rack.

Drizzle melted white chocolate on top to decorate.

Strawberry Pretzel Salad

Ingredients:

2 cups crushed pretzels
3/4 cup melted butter
3 TBSP sugar
2 cups whipped topping
1 pkg cream cheese, softened
1 cup sugar
2 pkg (3oz) strawberry gelatin
2 cups boiling water
2 pkg (16oz) frozen strawberries

Instructions:

Combine pretzels, melted butter and 3 TBSP sugar and press into an ungreased 9x13 pan. Bake at 350 for 10 minutes. Cool.

For filling: Mix with beater the whipped topping, cream cheese, and remaining sugar until smooth. Spread over pretzel crust and chill.

To make strawberry topping add the gelatin to the boiling water until dissolved, mix in strawberries. Chill until partially set and the spoon carefully over filling. Chill for at least four hours until serving.