RECIPE: HAM DELIGHTS, THE PERFECT LITTLE PARTY SANDWICHES

Martie Duncan September 23, 2014

I first had ham delights back in the 80′s when my in-laws, Sam & Carolyn, made them for a Christmas party. These were always at their get-togethers and while I’m not 100% sure where the recipe originally came from, I am 100% sure I stole it from them. Or it was given to me but regardless, I will never forget the first time I had them. I’ve made my own adjustment to the spread and sometimes change up the cheese to make it more interesting. These little sandwiches make an appearance for many of my get-togethers… even all these years later. They are so simple and perfect for a party because you can make them in advance and they freeze well so you can make a big batch and have them anytime. I always double the recipe and put a few trays in the freezer for later. Keep this recipe handy for tailgating season, too. Add some spicy chili or tomato soup and your friends will be happy no matter what happens with the game.

HAM DELIGHTS

Difficulty: Easy Category: Party Food

Prep Time: 35 minutes Cook Time: 20 minutes

INGREDIENTS

3 trays Pepperidge Farms Party Rolls or any mini party rolls (in the bread aisle of the store)

1 pound ham, shredded (use leftover ham or deli ham of any kind)

1/2 pound Swiss cheese, finely grated

1/2 pound butter, softened

3 tablespoons prepared yellow mustard

1 small white or yellow onion

1 1/2 tablespoons poppy seeds

1 teaspoon Worcestershire

Salt and pepper

Dash cayenne pepper

DIRECTIONS

Preheat the oven to 400 F.

Prep the rolls by removing them from the tray. Using a serrated knife, slice through the middle so you have a top and a bottom half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.

Next, grate the Swiss cheese if you did not buy the already grated kind.

Prep the ham by putting it into the food processor to shred it. Remove to a bowl.

Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.

Leaving the bottom half of the rolls in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts…. about 20 minutes.

Slice the rolls with a serrated knife and serve warm.

If you want a decadent variation on this classic, try my ham and cheese in puff pastry. Flaky, buttery, divine! Get the recipe...

RECIPE: ONE POT SEAFOOD BOIL

Martie Duncan August 25, 2014

No weekend plan? A seafood boil is a party in a pot! And it is the absolute easiest way to serve a big crowd. You can even dump the boil onto a table lined with brown paper and let everyone simply dig in.

one pot seafood boil for a party MartieDuncan.com

Big Gulf shrimp star in a one pot seafood boil Martie Duncan recipe

A good boil starts with the freshest seafood. I think you can put just about any kind of shellfish in your pot---- so go to the market and get what is the freshest but in the Lowcountry of South Carolina, a boil is traditionally made with shrimp and clams. Or crab. And here in that part of the South- Old Bay Seasoning is a must. You can usually find it at the grocery or ask the guy at the fish counter. You can cook your boil on the stove, on the grill or over a fire.

ONE POT LOWCOUNTRY SEAFOOD BOIL

INGREDIENTS

5 pounds whole fresh shrimp (in the shell)

3 dozen small clams in shell-optional (make sure the shells are closed when you purchase!)

3 pounds smoked sausage

3 pounds small red potatoes, skin on-- cut them in half if they are large

3 large white onions, cut in quarters

5 pounds of fresh corn-on-the-cob cut into 4 inch pieces

1/2 stick butter

2 lemons, sliced

6 cloves garlic, finely minced

Old Bay seasoning to taste (add a little at a time)

1 bottle of your favorite beer (optional)

Salt & Pepper to taste

DIRECTIONS:

Put the potatoes and onion along with all of the seasonings (garlic, butter, lemon, too) in a huge stockpot with enough water to cover and add the beer. Put the lid on and simmer until almost done. Add corn and sausage and simmer until the corn is almost done. Add the shrimp and clams. Cook until the clams just open and the shrimp turns pink. Don't keep cooking once your seafood is done--- it will get tough. I will often drain and transfer the boil to a large cooler to keep it hot for serving if I have a huge crowd.

NATIONAL S'MORES DAY: MAKE INDOOR S'MORES, S'MORES POPS, S'MORES BAR AND MORE!

Martie Duncan August 10, 2014

August 10th is National S'mores Day... and in celebration of that summertime treat, here are a few of my favorite ways to enjoy them and you won't even need to build a fire for some of these versions!

Create a S'mores Bar for a party, wedding, or simple backyard fun... — Create a S'mores Bar for a party, wedding, or simple backyard fun...

INDOOR S'MORES

Why wait for a campfire or fire for that matter to make up a batch of S'mores? I have perfected Indoor S'mores and I could not wait to share them with you! Perfect for a party or even just a night in front of the tv, make some of these up for the best-ever comfort food treat. They don't go soggy so you can make them for a picnic or take them to a party as long as you keep them in a cool spot. Make some up and let me know what you think!

INGREDIENTS

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.

S'MORES POPSICLES

Fudgey-Choco Pops recipe below*

20 mini-marshmallows

1/2 cup graham cracker crumbs

Small plastic or paper cups

Popsicle sticks

In the bottom of a plastic cup, put a small amount of the graham cracker crumbs, about 1 teaspoon for each cup. Add about 1-2 tablespoons of the chocolate mixture and 4 marshmallows, top with another teaspoon of the chocolate and use a spoon to press the chocolate into the marshmallows. Tap the cup on the counter to make a dense layer. Continue layers as necessary to fill the cup, leaving 1/4" at the top. Allow to set up for at least 30 minutes and add a popsicle stick to each cup. Allow to freeze for at least 4 hours.

These S'mores Popsicles are very simple to make and taste just like their namesake!

FUDGEY CHOCO POPS

1 cup water

2.5 ounces bittersweet chocolate, chopped ( you can sub cocoa- just add 1 tablespoon butter if you do)

1/3 cup sugar

pinch salt

1/3 cup milk (use whole or 2%)

1 T. heavy cream (or you can use half and half)

1/2 t. vanilla

1/8 t. instant coffee (or you can use leftover strong coffee)

Put the chopped chocolate, sugar, and salt in a saucepan over low heat. Whisk in the water, a little at a time as the chocolate melts and the sugar dissolves. Once the chocolate has completely melted, remove from heat. Whisk in the coffee, vanilla, milk, and cream. Chill and cool completely.

And if you want to build a campfire, offer your guests lots of options with my S'MORES BAR!