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TOP THREE RECIPES FROM LAST WEEK

Classic 1,2,3,4 Cake, Ham Sliders or Sandwiches and Best Ever Banana Bread topped the chart last week for our top three recipes.   I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.    Enjoy!

Classic 1,2,3,4 Cake - TSLC

Classic 1,2,3,4 Cake

Ham Sliders - TSLC

Ham Sliders or Sandwiches

Best Banana Bread Ever - TSLC (2)

Best Ever Banana Bread

Be sure to check out our new cookbook, Sweet Things!  Click here to purchase: http://thesouthernladycooks.com/about/shop/

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Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

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BEST EVER HAM SLIDERS OR SANDWICHES

Ham Sliders - TSLCThis recipe or one similar is all over Pinterest and I make it often so wanted to post it on here for those of you who have not seen it.  These little sliders are wonderful and can be made in so many different ways.  I served them over the holidays as appetizers for guests and family.  They are great when having friends over for game day or just anytime you want a great sandwich.  You can double or triple the recipe and make a lot at one time of cut it in half.  They reheat great in the microwave, too. You can even make breakfast ones by adding an egg and using ham, sausage or bacon and they are great with coffee.

12 rolls (I use whatever is available or you can use the sweet Hawaiian rolls)

12 pieces of cooked ham (You can make these with cooked turkey or chicken and you can add bacon, too. We love the Kentucky Legend ham on these if you can find it in your area)

12 pieces of cheese (I use half a slice of cheese on each sandwich, can use more and use any kind of cheese you like. We like Swiss)

Mayonnaise or Miracle Whip (Enough to spread on both sides of rolls)

1 tablespoon poppy seeds

1 tablespoon yellow mustard (Could use honey mustard or spicy mustard)

1 stick butter or 8 tablespoons or 1/2 cup

1 teaspoon onion flakes

1 teaspoon Worcestershire sauce

About 2 tablespoons brown sugar

Make your sandwiches by splitting the rolls, spreading with mayo, adding a piece of cheese and ham. Place in a 9 x 13 baking dish.  Melt the butter in a small bowl in the microwave, add poppy seeds, mustard, onion flakes and Worcestershire sauce.  Whisk together with wire whisk.  Brush the tops of the rolls using all the mixture.  Sprinkle the brown sugar over the tops after brushing with butter.  Cover with foil and let sit for one hour in the fridge or overnight if you want to make them ahead of time.  You can also cook immediately.  Bake in preheated 350 degree oven for 15 to 20 minutes.  Remove the foil and bake uncovered for about 5 minutes.  Makes 12 sandwiches.

Ham Sliders TSLC

These are great with my recipe for Quickest Ever Yeast Rolls, too.

Enjoy!

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have over 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 

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ZUCCHINI PASTA CASSEROLE

Zucchini and Pasta Casserole TSLC

This Zucchini Pasta Casserole is another great way to use up all that zucchini in the garden.  We love squash and I am always looking for new ways to “fix” it.  This makes a lot but you could cut the recipe in half.  It keeps well in the refrigerator for several days and can be reheated in the microwave or oven.

4 cups chopped zucchini squash

2 cups shell pasta, (could use regular macaroni or rotini pasta)

1/2 cup chopped purple onion (could use green onions or regular onion)

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning or could use oregano

1/2 teaspoon minced garlic

1 teaspoon fresh chopped basil or 1/2 teaspoon dried basil (Optional)

1/2 teaspoon fresh chopped chives, Optional

2 cups milk

2 cups fresh chopped tomatoes (could use canned tomatoes)

1 cup chopped ham, cooked (could use another meat like chicken or bacon)

1/3 cup bread crumbs (I used plain could use Italian as well)

1 cup shredded parmesan cheese, divided 2/3 cup + 1/3 cup

Cook pasta according to package directions to al dente and drain.  Set aside.  Melt butter in a large skillet.  Add squash and onion and saute’ until squash starts to get tender.  Add flour, salt, pepper, Italian seasoning, minced garlic, basil, chives and milk.  Cook till starts to thicken.  Stir in 2/3 cup of the parmesan cheese and the pasta.  Add the tomatoes and ham. Mix to combine all ingredients.  Remove from stove and pour into a 2 to 3 quart baking dish.  Sprinkle bread crumbs and the other 1/3 cup parmesan cheese on top. Bake in preheated 350 degree oven, uncovered,  30 to 35 minutes.  Makes about 8 servings. Enjoy!

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Zucchini and Pasta Casserole -TSLC

 

If you like this recipe, you might also like my recipe for Baked Parmesan Zucchini Fries.

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HAM AND BEAN PASTA SALAD

Ham and Bean Pasta Salad - TSLC

This Ham and Bean Pasta Salad recipe is one of my very favorites and will quickly become one of yours, too.  This salad is great for picnics, family gatherings and just anytime you want a great salad.  It keeps well in the refrigerator and I love having it for lunch.  It is a meal by itself!

2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)

1 cup ham, cooked and chopped

1 (15.5 ounce) can kidney beans, drained and rinsed

1/2 cup carrots, scraped and chopped

1 cup frozen peas (could use fresh or canned)

1/2 cup purple onion, chopped (could use regular onion or green onions)

1/2 green pepper, chopped

1/2 cup mayonnaise (could use Miracle Whip)

3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)

3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)

1/2 teaspoon minced garlic

2 tablespoons lemon juice

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook macaroni according to package directions, drain.  In a large bowl combine macaroni, ham, kidney beans,  carrots, peas, onion and green pepper.  Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon.  Combine the dressing with the pasta.  Fold in the shredded cheese.  Refrigerate for several hours or overnight.  Makes 8 to 9 cups of salad.  Enjoy!

Ham and Bean Pasta Salad TSLC

If you like this recipe, you might also like my recipe for Ham Salad.

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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