Mixing Bowl: Recipes! Ham & Cheese Sliders, BLT Wedge Salad & Salted Caramel Banana Pudding

"When we preach Jesus Christ, oh!

 Then we are not putting out the plates,

and the knives and the forks for the feast,

but we are handing out the Bread himself."

Charles Spurgeon

Simmer on these ideas for your first Supper Club:

Main: Ham & Cheese Sliders

Side: BLT Wedge Salad

Dessert: Salted Caramel Banana Pudding

THESE EASY ham and cheese sliders are not only perfect for your Supper Club but your family and friends who will be delighted they were invited over. With savory ham and melted cheese on sweet Hawaiian rolls these sliders, with a baked on buttery sauce, are perfect for a fun game night or if you check your calendar March 19th is Let's Laugh Day (bring some old pictures?) and April 5th is Read a Road Map Day, (travel theme?) As you can see the celebrations are endless!

 Ham & Cheese Sliders

INGREDIENTS:

• 4 Tablespoons (1/2 stick) butter

• 1 Tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon onion powder

• ¼ teaspoon salt

• 1 (12-ounce) package Hawaiian sweet rolls

• 12 slices Swiss cheese divided

• 12 thin slices deli ham

• 1 teaspoon poppy seeds (optional)

INSTRUCTIONS:

1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

2. Place 4 tablespoons butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon salt, and whisk to combine.

3. Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish.

4. Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices of ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.

5. Brush the butter mixture onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.

6. Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes.  Cut into individual sliders with a serrated knife before serving.

This wedge salad recipe features fresh crunchy iceberg lettuce, crispy bacon crumbles, red onion, juicy tomatoes, and blue cheese crumbles. It is sure to be the perfect side salad topped with a creamy homemade blue cheese dressing that is worth making from scratch.

BLT WEDGE SALAD

BLUE CHEESE DRESSING

INGREDIENTS:

• 1 cup light sour cream

• ½ cup mayonnaise

• 3 tablespoons buttermilk

• 3 teaspoons red wine vinegar

• 1 ½ teaspoon freshly ground black pepper

• 1 teaspoon Worcestershire sauce

• ¼ teaspoons garlic salt

• 4 ounces blue cheese, (reserve a few chunks for garnish)

• 3 chives, minced (reserve a few for garnish)

INSTRUCTIONS:

1. Add all dressing ingredients in a medium bowl and whisk to combine. Refrigerate for at least 20 minutes to allow the ingredients to meld.

WEDGE SALAD

INGREDIENTS:

• 1 head iceberg lettuce

• 4 strips of bacon

• 2 cups cherry tomatoes

• 1 red onion

• Blue cheese chunks

• Salt & Pepper

INSTRUCTIONS:

1. Core the iceberg lettuce and cut into quartered wedges.

2. Fry the bacon strips. Drain the bacon on a paper towel after frying. Break into smaller pieces.

3. Cut cherry tomatoes in half.

4. Cut red onion in chunks or slivered slices in amount desired.

5. Break blue cheese into small chunks.

ASSEMBLE:

Place each wedge cut side up on a plate, drizzle with the homemade blue cheese dressing, top with bacon crumbles, red tomatoes, red onion and blue cheese chunks, then add a few wedges of tomato on top or to the side. Add black pepper and serve!

Photo credit: Southern Living

SALTED CARAMEL BANANA PUDDING

Southern Living

This Salted Caramel Banana Pudding just feels like home. Similar to the much-beloved classic, this pudding features alternating layers of fresh bananas, vanilla wafer cookies, and homemade pudding. But all those sweet tiers hide a little something extra in between: drizzles of salted caramel. To top it all off, the whole dessert is dolloped with a swoops and swirls of whipped cream for a light and fluffy finish, while a small scattering of cookie crumbles add a little bit of crunch. (Chopped nuts or a drizzle of extra caramel would be good too, though the recipe doesn't call for it.)

To save time on the day you plan to serve the dessert, you can make the pudding or even assemble the entire dessert, save for the whipped cream topping, a day ahead—but no longer. Any further in advance and the ingredients will become extra mushy.

INGREDIENTS:

• 3 dozen vanilla wafer cookies, plus a few more for topping

• 4 large or 6 small bananas, sliced ½-inch thick

• 6 tablespoons salted caramel sauce

PUDDING INGREDIENTS:

• 6 egg yolks

• 6 tablespoons sugar

• ⅛ teaspoon kosher salt

• 1 ½ teaspoons vanilla extract

• 3 tablespoons cornstarch

• 1 ¾ cups whole milk

• 1 ½ cups heavy cream

WHIPPED CREAM INGREDIENTS:

• 1 cup heavy cream

• 3 tablespoons confectioner's sugar

• ¼ teaspoon vanilla extract

INSTRUCTIONS for Pudding:

1. In a medium heat-proof bowl, whisk together the eggs, sugar, salt, vanilla, and cornstarch until smooth. Set aside. Prepare an ice bath in a large bowl and fit with a smaller bowl.

2. In a heavy pot over medium heat, combine the whole milk and heavy cream. Warm until just beginning to bubble around the edges, then pour into the egg mixture and whisk vigorously until smooth. Return the mixture to the pot and continue to cook over medium low heat until thickened, about 2 or 3 minutes more. Transfer immediately to the bowl fit in the ice bath and stir gently to cool. (The pudding does not need to be cooled completely.)

   
   

   ASSEMBLY:

3. Add a layer of banana slices to the bottom of an 8-inch square baking dish. Top with a layer of cookies. Drizzle with half the salted caramel and half the pudding. Repeat the layers. Cover loosely with foil and refrigerate until completely chilled, at least 2 hours.

   
   

   INSTRUCTIONS FOR WHIPPED CREAM:

4. Just before serving, combine the heavy cream, confectioner's sugar and vanilla in a small bowl. Use a hand mixer or whisk to whip until stiff peaks form. Top the pudding with the whipped cream. If using, crumble a few cookies and sprinkle on top. Makes 8 to 10 servings.