Baked Ham and Cheese Croissants

• 4 oz reduced fat cream cheese, softened
• 1/2 Tbsp honey dijon mustard
• 6 large croissants
• 6 slices of Monterrey jack or Colby jack cheese
• 1/2 pound shaved ham

1. Blend the cream cheese and mustard together until combined well.
2. Slice croissants in half and spread some of the cream cheese over both sides of the croissants.
3. Place a slice of cheese on each croissant and divide meat evenly between each croissants.
4. Close croissants and place on a baking sheet. Bake them at 350 for 15 minutes until golden and crispy. Eat immediately.

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. 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. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Sharon's Homemade Biscuits

4 c. self rising Flour 
2 sticks butter - softened
1 1/3 c. Milk
1 T+ 1 t. sugar
1 t. cream of tarter
preheat oven to 375 degrees.
Mix Flour, Sugar, cream of tarter in bowl. Make a well, cut in butter. Add milk and stir until all flour is incorporated, it's a sticky dough. Turn the mixture out of bowl to a floured surface. Kneed about 7 times adding a little flour at a time to make it no longer a sticky dough. Roll with rolling pin and cut your biscuits with cutter. Place in ungreased pan. Bake until golden brown