Sunday Supper {Spring Porch Party}

We ushered in Spring this Sunday with a little porch party and our two next door neighbors!  We rotate hosting dinners every few months when schedules permit and we lucked out with glorious day for dining al fresco.

I wanted something light and easy that could be prepared in advance and think the menu turned out quite well!

Appetizers

  • Cheddar Jalapeno Crackers – a staple around here!  >> RECIPE
  • Spinach dip – brought by my neighbor
  • Chips and Guac for the kids – brought by my neighbor

Main

  • Ham and Swiss sandwiches >> Recipe follows
  • Asian Noodle Salad – SO yummy, add chicken for a main course!  >> RECIPE
  • Dill potato salad – I made this and it was just okay.  Not going to bother sharing recipe.
  • Broccoli salad – brought by my neighbor

Dessert

  • Strawberry Shortcake >>  Recipe follows

Make Ahead Ham and Swiss Sandwiches
Two packages mini Hawaiian Rolls (12 count each), sliced
1 lb. honey ham, coarsely chopped
8 oz. swiss cheese, shredded
1 small onion, very finely chopped
1 T. worchestershire sauce
1 cup butter, softened
2 T.  poppy seeds
4 T. prepared mustard

– On bottom halves of rolls, evenly top with ham and cheese.
– Soften butter and mix well with onion, worchestershire sauce, poppy seeds and mustard.  Spread mixture on top halves of split rolls.
– Place sandwiches on baking pan and cover tightly with foil.  Refrigerate. These are great to make a day in advance!
– Before serving, preheat oven to 250.  Bake sandwiches until heated through – you have a lot of liberty here – I allow at least 30 minutes but have left them in the oven for an hour before a party!

Note: I stretched the recipe to go on 3 dozen Hawaiian rolls and it was fine.  Usually I use 2 packages but wanted to make sure I could feed 6 adults, 2 teens and my 2 boys.


Strawberry Shortcake
serves 6
1 pint strawberries, sliced
1/4 cup sugar
2 1/3 cups Bisquick mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup whipping cream

  • Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Split warm shortcakes; fill and top with strawberries and whipped cream.

Notes:

  • I use heart smart Bisquick and they turn out just fine.
  • I did the recipe at 1.5 x quantities to get 10 good sized shortcakes to feed our group.
  • I use MUCH less sugar on my strawberries.  They were already nice and sweet so I probably didn’t use more than a tablespoon.
  • I sometimes make my whipped cream, which is SO much tastier, but for tonight I just used a can.

I hope y’all had a wonderful weekend!

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Sunday Suppers

DIXIE DELIGHTS DELIVERED

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