Hawaiian Ham Roll Sliders

I made these ham sandwiches thinking they'd be just like any ham sandwich, but these were so much better! And best part is everyone, kids and adults, loved it.

Submitted by Jessica

5 stars

Ingredients:

• 2 pkg dinner rolls
• 1 pkg deli sandwich ham
• 12 slices swiss cheese
• 1/2 cup butter, melted
• 1 TBL poppy seeds
• 1-1/2 tsp worcestershire sauce
• 1-1/2 tsp brown or dijon mustard 
• 1 tsp onion power

Directions:

1. Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops.

2. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder and mix well. Drizzle over rolls.

3. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350* for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold. 

Cream Cheese Sheet Cake

I'm not a huge cake fan, but this cake is so dense and creamy that I just love it! Sorry for the bad picture, I thought of it last minute and just had my phone.

Submitted by Jessica

4 1/2 stars

Ingredients:

• 1 cup plus 2 TBL butter, softened
• 2 packages (3 oz each) cream cheese, softened
• 2-1/4 cups sugar
• 6 eggs
• 3/4 tsp vanilla extract
• 2-1/4 cups cake flour

Frosting (I ended up doubling the frosting and used almost all of it).

• 1 cup sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup milk chocolate chips

Directions:

1. In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. 

2. Beat in vanilla. Add flour; mix well.

3. Pour into a greased 15-in x10-in x1-in baking pan. Bake at 325* for 30-35 minutes or until a toothpick comes out clean near the center. Cool completely.
Frosting
 For frosting, combine sugar and evaporated milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.

Yields: 24-30 servings

Salted Caramel Butter Bars

I made these for a neighborhood party and I was surprised at what a hit they were. Everyone was asking me for the recipe.

Submitted by Jessica 

4 stars

Ingredients:

• 4 sticks (1 lb) salted butter at room temperature
• 1 cup white sugar
• 1 1/2 cups confectioners' sugar
• 2 TBL vanilla
• 4 cups all purpose flour
• one 14-oz bag caramel candies. Unwrapped
• 1/3 cup heavy whipping cream
• 1/2 tsp vanilla
• 1 TBL coarse sea salt

Directions:

1. In a large bowl, combine butter and sugars. Beat together until creamy. 

2. Add vanilla and beat until combined.

3. Sift the flour into the butter mixture and beat on low speed until a smooth dough forms.

Preheat oven to 325* Spray a 9x13 baking dish

4. Press half of the dough evenly into the pan to form a bottom crust. Place remaining dough in the refrigerator.

Bake until firm and edges are pale golden brown-about 20 minutes. Let cool for 15 minutes.

5. While the bottom crust is cooling and the remaining dough is chilling, make the caramel filling.

Place the caramels in a microwave-safe bowl. Add the cream and vanilla, and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

6. Pour the caramel filling over the crust. Sprinkle with the salt over top (I didn't add the full tablespoon and it was great, but it depends on how salty you like it). Remove remaining dough from the refrigerator and crumble it evenly over the caramel. 

7. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.