Too Good Not to Share

I don't normally post recipes and such...but these are just too good to keep to ourselves. **Preface** Bryan's office tends to have monthly pot-luck parties...which means I get to prepare some type of food for his office monthly. Bryan got into a rut with some yummy cookies and homemade hot pockets (bread rings filled with deli meats and cheese) and was having me make them every month. This month, to kick off their busy season hours (working 12 hour days 6 days a week), I told him he needed to pick something different. This is what he chose:

Item #1

 Pudding Tarts! So easy and so delicious...my favorite kind of treat! (The flavor combination pictured is a yellow cake shell with french vanilla pudding filling. I've also made them with chocolate fudge and strawberry shells with various pudding fillings and it is yummy every time!)

 

Item #2

Ham and Swiss Sliders with Poppyseed Sauce. Yum!

 

The best part about cooking for Bryan's office...there are never any left-overs. The worst part...there are never any left-overs! I suppose the easy fix to our dilemma would be to just make an extra batch, but that takes planning ahead - which is not currently my strong point. Some day things will fall into place and life will be perfect on all points. Until then, we'll just enjoy what we have and keep baking!

 

Pudding Tarts

Makes 24

Shells:                                                

1 box cake mix (any flavor)                

½ cup melted butter                           

1 egg                                                  

 

Filling:

1 - 3.5 oz box of instant pudding (any flavor)

1 cup  milk

1 -8 oz package whipped topping (such as Cool Whip)



Mini muffin tin

 

Preheat oven to 325. Coat mini muffin tin with cooking spray.

 

Mix together cake mix, melted butter, and egg. Lightly press into muffin tin and bake for 10-12 minutes, or until the edges are set. Remove from oven and immediately press indents into each cup (I use my Tablespoon measuring spoon). Let cool in pan for 15 minutes.

 

While shells are cooling, mix together the instant pudding mix and milk until combined, then add in the whipped topping. Mix until well blended. Put filling into a quart-sized Ziploc bag and cut one corner (or a pastry bag).

 

Gently remove the shells from the muffin tin. Fill each shell with the pudding mixture. Chill in the fridge...then enjoy!

 

Ham and Cheese Sliders with Poppyseed Sauce

Makes 24

 Sauce:                                                             Sliders:

1 Tablespoon poppyseeds                              24 dinner rolls
1 1/2 Tablespoons yellow mustard                 24 slices honey ham
1/2 cup butter, melted                                     24 slices swiss cheese
1 Tablespoon minced onion                            1/3 cup mayonaisse
1/2 teaspoon Worcestershire sauce               1/3 cup miracle whip

 

 Preheat oven to 350.

 

Mix together mayo and miracle whip, spread on both sides of each roll. Top with ham and cheese. Close each roll and place in baking dish or cookie sheet very close together.

 

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

 

Sandwiches may be assembled the day before and stored in the refrigerator before baking.