Baked Ham and Swiss Sandwiches

1 stick of butter
1 onion, finely chopped
2 T. dijon mustard
2 t. Worcestershire sauce
3 t. poppy seeds
1/2 lb. shaved ham
8 slices of swiss cheese
1 pkg. (12 count) Hawaiian Sweet Rolls

Melt butter in medium skillet.  Saute onion until tender.  Stir in mustard, worcestershire, and poppy seeds. Simmer for about 5 minutes.  Keep the rolls in one big section, like they're packaged, but take a large, serrated knife and cut the tops off (keep them together).  Put the bottom half into a 13 x 9 pan.  Spread about 3/4 of the onion mixture onto the bottom half of the rolls.  Layer on the ham and swiss.  Place tops of bread back on top and then spread the remaining onion mixture over top.  Cover tightly with foil.  At this point, you can refrigerate them until you are ready to bake.  Bake at 350 for 30 minutes.  Remove foil and cut into individual sandwiches.

These are really yummy!  I made these the other night and everyone loved them.  I served them with a nice broccoli salad and some chips.  Easy and delicious!

Barbecue Chicken Dip

2 c. cooked, chopped chicken (I used part of a rotisserie chicken)

8 oz. cream cheese, softened

1/2 c. sour cream

1/2 c. ranch dressing

1 c. barbecue sauce (I used Sweet Baby Ray's brand)

1 1/2 c. shredded, cheddar cheese

1 bunch of green onions, sliced

Mix together chicken, cream cheese, sour cream, ranch, barbecue sauce, and 1 c. of the cheese.  Spread into a 8 x 8 baking dish.  Top with remaining 1/2 c. of cheese and green onions.  Bake at 350 for 30-35 minutes, or until bubbly.  Serve with tortilla chips.

You could easily turn this from barbecue dip to buffalo dip by switching out buffalo sauce for the barbecue sauce. 

Sausage Cheese Balls

I've made this recipe for years, but recently found the same recipe with the addition of cream cheese.  I had to try it and was definitely skeptical.  I mean, if it's not broke don't fix it, right? But isn't everything better with cream cheese? So here you go.  You're welcome.

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese (sharp works best), shredded

Preheat oven to 400F.

Mix all ingredients until well combined. It will get messy and sticky.  Roll into 1-inch balls and place on a lightly greased baking sheet.  Bake for 15-20 minutes, or until brown.

Sausage Noodle Bake

1 lb. ground sausage
8 oz. egg noodles
1 can of cream of chicken soup
8 oz. sour cream
1/2 c. crumbled blue cheese
1 small can of mushrooms, drained
1/4 c. chopped green peppers
1/2 c. bread crumbs
2 T. melted butter

Cook your noodles according to package directions.  I like to use the Amish noodles.  They really knock the "comfort level" of this recipe up quite a few notches.  While the noodles are cooking, brown your sausage until it is brown and crumbly.  Drain. Stir the mushrooms and green peppers into the sausage.  Once the noodles are done cooking, drain them.  Mix the soup, sour cream, and blue cheese in a saucepan.  I use the same pan I used to cook the noodles.  Why dirty up a whole new pan, right?  Stir continually over medium heat, about 5 minutes, or until the cheese has melted.  Dump the drained noodles right back into that soup/cheese mixture and then you might as well go ahead and dump in the sausage mixture, as well.  Give it all a good stir, then pour it into a greased 11 x 9 baking dish.  Sprinkle with bread crumbs and pour the melted butter over top.  Bake in a 350 oven, uncovered, for about 30 minutes.

I made this today and it is one of the first dishes I have made in quite sometime that was worthy enough to put on the blog.  So, you'd better make it!