Ham & Swiss Sliders

Is everyone pumped for the Super Bowl this weekend?! I know I am! As I mentioned when I posted my Turkey Black Bean Chili, I admittedly like the Super Bowl most for the commercials and the food. Although, I am a huge NFL fan - so there! I am rooting for the 49ers and will be wishing the entire time that I were in New Orleans!

If you are looking for an easy and delicious food for your Super Bowl festivities, look no further! These Ham & Swiss Sliders will be the perfect addition to your party spread. They are easy to whip up and I promise they will be quickly devoured. My mom and I brought these to our post holidays cookie exchange and everyone loved them and wanted the recipe - a definite good sign! Also, how could you not love anything that includes a King's Hawaiian roll. Pretty sure it's impossible.

I am not sure what I'll be doing for the big game, but I am excited to watch! Who are you rooting for? And do you have plans? Even if you don't, make sure you make some sliders! Enjoy!

Ham & Swiss Sliders
Recipe Adapted from King's Hawaiian

• 1 12-pack dinner rolls (I used King's Hawaiian Savory Butter Dinner Rolls) - be sure not to get sweet rolls!
• 1 lb. deli ham, shaved or sliced thin
• 1 lb. swiss cheese, sliced thin
• 1 1/2 sticks butter
• 1 1/2 tsp. dried mustard
• 2 tbsp. Worchestershire sauce
• 1 tsp. dried minced onion
• 2 tbsp. poppy seeds

Directions

1. In a microwave-safe bowl, melt butter, then mix in dried mustard, Worchestershire sauce, dired minced onion and poppy seeds.
2. Cute entire pack of dinner rolls in half, horizontally (keeping the top and bottom halves separate but intact. All 12 dinner roll tops should be connected, as should all 12 bottoms).
3. Place bottom half of rolls in a baking pan and cover them with ham, then cheese. Then, cover the ham and cheese with the top halves of the rolls.
4. Drizzle butter mixtrure over the top of rolls, making sure onion and poppy seeds are well distributed. Refigerate your rolls several hours or overnight.
5. Once rolls are ready to be baked, preheat oven to 350 degrees F and bake for 15-20 minutes. Once finished, cut apart the rolls for serving.

I linked this post at: Inside BruCrew Life, Hungry Little Girl, Semi Homemade Mom, Buns In My Oven, ZentMrs & Mr, Mandatory Mooch, Taste and Tell

Snickerdoodle Bread

Happy New Year to you all! Sorry for the delay in my wishes, but I was down in New Orleans with my family to ring in 2013! It was such a wonderful trip. I fell in love with the city and will definitely have a full NOLA blog post for you soon! 2012 was a rough year, so I am hoping that the fun my family and I had in New Orleans is telling of the great things to come this year!

As for New Year's Resolutions, I don't really make them...well, I don't make traditional resolutions. I'd never make a food or exercise resolution cause let's be honest, I'd never keep it. Everything in moderation right?! I kept my resolution last year to drink 64 oz. of water a day and I seriously felt so much better. I don't know if I am just saying that, but now I can't live without all that water! This year, I just am hoping to keep in better touch with friends and family and focus on being a more well-rounded and kind individual. It's not always easy!

But, since I am not cutting off sugar and carbs and all that fun stuff, I present to you this Snickerdoodle Bread. This is a recipe that I've eyed on Pinterest for over a year but have never made. I finally hunted down Hershey's Cinnamon Chips (gracias, Walmart) and put them to work! I made this bread for our neighbors' Christmas gifts, but my family kept a loaf for ourselves too! We munched on this bread while opening stockings on Christmas (hence the platter in the photos).

While the bread isn't the most photogenic, it sure is delicious. The cinnamon flavor is there, but it isn't overwhelming or overpowering. The bread is super soft, and it complements nicely the slight bite of the cinnamon chips. Like most quick breads, my FAVORITE part to eat is the top. The top of this bread is a bit crunchy from the cinnamon sugar mixture poured on top before baking...it's divine. I wanted to cut the tops off all the breads and save them for myself, but Christmas is about giving so I refrained (whomp).

Even if you are making a resolution to eat better, you should give this bread a try! Everyone's sweet tooth deserves a reward now and then! Enjoy!

***I linked up this post over at Taste and Tell,Chocolate, Chocolate and More, Recipes For My Boys, & Food Done Light  

Snickerdoodle Bread
Recipe from Eat Cake for Dinner

Bread:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 3 large eggs
• 2 tsp. vanilla
• 3/4 cup sour cream (I used light) 
• 2 1/2 cups all-purpose flour 
• 2 tsp. baking powder
• 1 pkg. Hershey's Cinnamon Chips

Topping:

• 3 tbsp. sugar
• 3 tsp. cinnamon

Directions

1. Preheat oven to 350 degrees F. Grease either 4 mini loaf pans or 2 regular loaf pans and set aside.
2. Whisk together your flour and baking powder in a mixing bowl and set aside.
3. In the bowl of a stand mixer (or hand mixer) cream together butter, sugar, salt and cinnamon until fluffy. Add the eggs and mix well. Add the vanilla and sour cream and mix well.
4. Add your dry ingredients (flour and baking soda) to your wet ingredients and mix well.
5. Once all other ingredients are mixed well, stir your cinnamon chips into the batter.
6. Divide your batter between your 4 mini loaf pans or your 2 regular loaf pans. Bake at 350 degrees for 35-38 minutes (mini loaves) or for 55-65 minutes (regular loaves). Let cool before removing from pan. Enjoy!

Banana Chocolate Chip Bread

I know, I know. It's Christmas cookie season, and here I am, giving you a recipe for banana bread. But can you forgive me? I am getting ready to take my FIFTH and LAST final of the first semester of my junior year of college. Whew. It's a doozy, but it's crazy how fast time flies. Also, I promise that when I am home for break I will bake and post Christmas cookies like there's no tomorrow.

This brings me to my next question...

Overripe bananas anyone?

As I said this summer when I made those delicious Banana Crumb Muffins, I secretly love when bananas are too ripe to be eaten. Yes, yes, I love to eat bananas (smothered in peanut butter, on top of a bowl of cereal, dipped in chocolate) but does anything beat banana bread? Or Banana Pancakes for that matter?

Not really.

Plus, the fruit makes this bread healthy (right?). At least that's what I told myself when I ate half the loaf after lunch today. Health food!

This Banana Chocolate Chip Bread is divine. It's my favorite banana bread recipe to date, and it's been our family's go-to recipe since before we were a family (and by that I mean my mom got it from her college boyfriend...hehe, sorry dad!)

I prefer not to overload my banana bread with chocolate chips (I'm weird, I know), but I'd say add more chocolate chips if you are more of a choco-holic. I also think subbing the chocolate chips for peanut butter chips would be incredible.

So thanks, mom's college boyfriend, for sharing this fabulous recipe! Now y'all go let some bananas ripen so you can get to baking! Enjoy!

Banana Chocolate Chip Bread (makes 2 loaves)

• 1 1/2 cup sugar (or sugar substitute)
• 2/3 cup butter
• 2-3 large, ripe bananas, mashed
• 2 eggs
• 1/3 cup sour cream
• 1 tsp. baking soda
• 2 cups flour, sifted
• pinch of salt

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 2 large loaf pans. Set aside.
2. Cream sugar and butter together using a mixer.
3. Beat eggs, sour cream, baking soda, and salt. Add to this mixture the mashed bananas. Mix well.
4. Add your eggs, sour cream, baking soda, salt, and bananas to your creamed butter and sugar. Mix until combined.
5. Slowly add your sifted flour into your mixture. Mix thoroughly until all is combined.
6. Divide batter, and pour into your two loaf pans.
7. Bake for 1 hour (give or take 15 min. depending on your oven). Use a toothpick to test if it is cooked.