“Say Cheese” and Ham Sliders

These little slider sandwiches are so versatile and scrumptious, they can be made for 2 or 10+ people with relatively the same amount of time and effort. They’re simple to make too, and perfect for campfire nights, parties, and family gatherings.


  • 2 packages of Hawaiian style sweet dinner rolls, 24 rolls total
  • 1.5 lbs ham slices (Virginia (country) ham, dinner style, or even deli style ham works)
  • 12 slices of Swiss or Muenster cheese
  • 1 stick of butter
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced onion
  • 1 teaspoon poppy seeds
  • 1 teaspoon garlic powder


  • Carefully slice the whole tray of dinner rolls so there is a top and bottom. Ideally, without separating the rolls.
  • Place roll bottoms in 9 x13 cake pans, as your first layer.
  • Layer the ham and cheese on top of the roll bottoms.
  • Place roll tops on the sandwiches
  • In a sauce pan, melt butter and mix in the onion, poppy seeds, garlic powder and Worcestershire sauce
  • Generously brush the tops of the sandwiches with the butter mixture.
  • Cover sandwiches and refrigerate over night or for at least one hour.
  • Bake at 375 degrees for 15 minutes or until cheese is melted. Be sure to watch the sandwiches so they do not burn.

Yum! Enjoy!



Crispy Caramel Apple Pie

A sweet apple pie with caramel notes and a crunchy top crust.

1 frozen deep dish pie crust (place on baking sheet while you prep the rest of the pie)
3 to 4 Apples, peeled and sliced thin (we used 2 large Honey Crisp and 1 Gala)
3 tablespoons water
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup sugar
2 tablespoons brown sugar
At end to thicken: 1 tablespoon PLUS 1 teaspoon cornstarch mixed with 2 tablespoons of water

2/3 cup all purpose flour
1/3 cup oats (oatmeal)
1 stick soft butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon

OPTIONAL: vanilla ice cream or whipped cream for serving


  • Place frozen deep dish pie crust on baking sheet to thaw while you prepare the pie filling and topping. Do not pre-bake the crust.

Pie: In large pot, melt butter and cinnamon over medium-low to medium heat

Stir in apples, sugars, water, and vanilla

Cover and cook for 5 minutes, stirring occasionally until apples show signs of softening

Thicken by adding the combined cornstarch and water to the mix

Cook until apples are al dente – soft but not mushy, then time simmer for one minute and remove from heat, set aside to cool

Top Crust: Combine all ingredients in a bowl using a fork and chopping movement. You want the mixture to be evenly combined but loose and crumbly rather than a paste.

With crust remaining on baking sheet, fill the crust with the pie filling.

Gently add all of the topping to the top of the pie, distribute the mix evenly over pie up to the crust edge, and then firmly press the topping into the pie to create a top crust over the apple filling.

BAKE pie (on the baking sheet) @425 for 10 to 15 minutes, until the pie begins to golden. (Watch the pie, it can brown quickly depending on the oven.)

REDUCE HEAT to 350 and bake for an additional 15-20 minutes. (Watch the pie, it can brown quickly depending on the oven.) 

BAKING NOTE: If the pie seems to be getting too browned, you can CAREFULLY loosely cover the pie with aluminum foil.

Let finished pie cool 1 hour or longer before serving plain, with vanilla ice cream, or with whipped cream. Enjoy!