Everything Ham Sliders

Just like me, you've seen these everywhere online and they look GOOD.

I can't leave well enough alone and I had to do my own version.  I haven't had the other ones out there, but these are better than they are.  They simply MUST be.

Everything Ham Sliders

2 pkgs King's Sweet Hawaiian Rolls

1 lb Sliced Havarti (Recommend Boar's Head)

1 lb Sliced Ham (Recommend Sara Lee Brown Sugar)

1-1/2 sticks Butter, melted

2-3 tsp Spicy Brown or Dijon Mustard 

2-3 tsp Worcestershire

4 tbls Everything Bagel Topping

Melt butter and add mustard, Worcestershire and 2 tablespoons of the Everything Bagel Topping. Set aside. 

Keeping buns attached, slice them in half with a long bread knife.  It's okay if they aren't perfect or even.  Do your best.

Place the bottoms halves into the pan or dish of your choice.  Both will fit in a jelly roll or you can use a 13 x 9 for each one.  You don't want them to be squished, but the vessel isn't that important. It just needs to have sides, so a flat cookie sheet won't work.

Layer half of the ham evenly on one of the bottom halves.  Make sure you go edge to edge.  Layer the remaining ham on the second half of the rolls.  

Layer the cheese evenly over the ham on both of the loaves.  Again, make sure you go edge to edge.

Place the top half of the rolls over your cheese.  Pour the butter mixture over the rolls, trying to keep it as even as you can.  Some will run down the sides and that's okay.  Once all of the butter has been poured over the sandwiches, evenly sprinkle the remaining 2 tablespoons of Everything Bagel Topping over your sandwiches.

Cover with foil.  At this point, you can pop them in the fridge overnight or just throw them in the oven.  Heat your oven to 350 degrees.  Put the rolls in for 15 - 20 minutes.  Turn the oven down to 200 and remove the foil.  Leave them in for another 20 minutes to crisp up.  They are pretty forgiving, so you can hold them in a warm oven for a while if you are awaiting for guests.

Before serving, slice the rolls apart and let your guests enjoy the melty goodness!  Or, just eat the all yourself.  That's perfectly understandable.

Blueberry Buckle Cheesecake

Blueberry Buckle Cheesecake

The other day, Philip sent me a photo of a Blueberry Buckle.  As soon as I saw the picture, I knew that Philip thought the white cake portion was cheesecake.

He then started to talk about his ideal dessert, a cheesecake base, blueberries and a crumbly buckle top.

I set forth on my task today and created a winner. Enjoy!

Special Blueberry Treatment: (You can do this a day or two ahead.)

1.5 pints blueberries

¼ cup sugar

2 tbls water

Add all to saucepan and cook over medium-low heat until bubbly, but blueberries are mostly intact.  Chill.  ** depending on the juiciness of your berries, you will probably have more liquid than you need.  If it is really soupy, drain the blueberries and use the syrup to top ice cream or add to seltzer water for a yummy blueberry soda!  If in doubt, drain, we don’t want a soupy cheesecake!  You can even reduce the liquid into a syrup to top your cheesecake!!

Crust:

2 cups graham or cookie crumbs

1 cup sugar (I like 1/2 white & 1/2 brown)

1 cup melted butter

Pinch Salt

Combine melted butter, sugar, salt and crumbs until well mixed.  Press into bottom and up sides of springform pan.  Chill.

Cheesecake Filling:

3 8oz Cream Cheese, room temp

¾ cup sugar

¼ tsp salt

¼ cup sour cream

1 tbls flour

2 large eggs

2 large egg yolks          

1 tsp lemon zest, finely grated

¼ tsp vanilla

Combine cream cheese, sugar, salt and flour until smooth.  Add eggs one at a time, but do not over mix.  Stir in zest and vanilla.  Add into prepared crust.  Top with blueberries and gently swirl blueberries into cheese mixture, making sure it gets to the edges.

Crumble Top:

1 cup flour

½ cup rolled oats

½ cup brown sugar

Pinch Salt

1 tsp cold cream or milk

1 stick butter, cold and cubed

Combine flour, oats, salt and sugar.  Cut in butter until crumbly.  Stir in cream or milk.  Crumble over top of cheese mixture. 

Bake at 350 for 55 – 65 minutes until.  Open oven door and cool for 2 hours.  Chill in fridge for several hours, but let it sit out an hour before serving for best flavor.  Cut with a serrated knife.  Wipe knife between cuts.