Ham and Cheese Sliders: A Simple, Satisfying Treat for Special Days

 

Every so often, I get a real craving for those classic ham and cheese sliders—the kind that are warm, melty, and just the right mix of sweet and savory. I don’t usually make a full batch for myself (though they freeze surprisingly well), so when the urge hit recently, I decided to time it perfectly: I made them alongside a pot of Magpie’s Baked Potato Soup to share with my number two son on his birthday. He doesn’t get spoiled nearly enough, and sharing these with him and my daughter-in-law felt like the ideal way to celebrate.

 We all loved them. They came together easily, reheated beautifully the next day, and even froze nicely for later. My son joked that a bacon grilled cheese might edge them out as a dipper (and yes, we both dipped ours into the soup—highly recommend), but these sliders were still a hit: soft King’s Hawaiian rolls, tender honey ham, gooey Swiss cheese, and that buttery poppy seed topping that gets irresistibly crisp. They’re perfect for a small gathering, a cozy family meal, or just treating the people you love.

Ham and Cheese Sliders

 (Adapted from King’s Hawaiian)

1 12-count pkg. King’s Hawaiian Sweet Dinner Rolls

24 slices deli honey ham

6 slices Swiss cheese, cut into fourths

¼ c. Duke’s mayonnaise

1 T. honey mustard

1½ T. Dijon mustard

½ c. butter, melted

1 T. poppy seeds 

1 T. onion powder

½ t. Worcestershire sauce

Preheat oven to 350°F. Slice the rolls in half horizontally (keeping them connected if possible). Whisk together the mayonnaise and honey mustard; spread the mixture on the cut sides of the rolls.

 Layer 1–2 slices of ham and a piece of Swiss cheese on the bottom half of each roll. Replace the tops and place the whole slab closely together in a baking dish.

 In a medium bowl, whisk the melted butter with Dijon mustard, poppy seeds, onion powder, and Worcestershire sauce. Pour the sauce evenly over the tops of the rolls, letting it soak in.

 Cover with foil and let rest for 10 minutes. Bake covered for 10 minutes, until the cheese melts. Uncover and bake 2 more minutes for golden, crisp tops. Serve warm.

These sliders bring comfort and a little celebration to any day—give them a try next time you want something simple yet special.As an Amazon Associate I earn from qualifying purchases.

Reviving a Classic: Ristorante Della Fontana's Minestrone Soup in Your Slow Cooker

 

If you've ever wandered through Salt Lake City's dining history, you might remember Ristorante Della Fontana. This spot opened back in 1967, tucked into a remodeled church near 400 South and 400 East. It was the height of fine dining in SLC at the time – think seven-course Italian meals that felt downright luxurious. These days, looking back, it comes across as charmingly old-school, maybe a bit much for our more casual tastes, but that's part of its appeal.

The place had this grand vibe: vaulted ceilings, wrought-iron chandeliers, and flags from all over, like stepping into a royal banquet hall. They built a solid rep for quality and big portions that kept folks coming back. One standout was their minestrone soup – hearty, flavorful, and a crowd-pleaser. Recipes vary a tad, but I've got a version here that's tweaked for the slow cooker. No slaving over the stove; just sauté the vegetables, toss them and the remaining ingredients Into the slow cooker in the morning, let it simmer on low all day, and dinner's ready. Pair it with focaccia or cheesy garlic bread for the win.

I switched things up by swapping 3 cups of water for Bloody Mary mix to add a little kick, and I went with spinach over cabbage because that's my preference, but feel free to swap back if you prefer. Oh, and pro tip: The recipe calls for French-style green beans, but if you grab cut ones by mistake (like I did as you can see in the photo), just know that this soup is forgiving like that. I seriously think this is my new favorite minestrone. With the pepper and the bloody Mary mix, it’s a bit spicy. For some people that might be too much, for me it was perfection. 

Ristorante Della Fontana's Minestrone Soup (Slow Cooker Style)

 ¼ c. olive oil

3 c. diced onion

2 c. diced celery

2 c. diced carrot

1 14.5-oz. can petite diced tomatoes

1 14.5-oz. can whole peeled tomatoes

1 (14.5-oz.) can French-style green beans, drained

1 (15.5-oz.) can kidney beans, drained

2½ t. kosher salt

1½ t. white pepper

1½ t. garlic powder

4 T. beef soup base

3 T. chicken soup base 

1½ t. dried basil

2 t. dried oregano

4 c. water

3 c. Bloody Mary mix

 1 c. tomato puree

1 c. frozen peas

1 15.5-oz. can garbanzo beans

1 c. elbow macaroni

1 c. chopped spinach (frozen works great)

Grated Parmesan cheese (for serving)

Heat the olive oil in a sauté pan. Sauté the onions, carrots, and celery until the onions turn translucent. Dump it all into a 6-quart slow cooker. Add the diced and whole tomatoes, green beans, kidney beans, salt, pepper, garlic powder, both bouillons, basil, oregano, water, Bloody Mary mix, and tomato puree. Give it a good stir.

 Set your slow cooker to low for 5-6 hours or high for 2-3 hours. In the last 15 minutes, mix in the peas, garbanzo beans, and cooked macaroni. Let it go a bit longer, then stir in the spinach right before serving. Ladle it up hot and top with a sprinkle of Parmesan.

 This soup is like a hug in a bowl – veggie-packed, savory, and perfect for chilly nights. It's a nod to that old-school SLC gem, but easy enough for your weeknight routine. If you try it, let me know how it turns out. What's your twist on minestrone?

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Crustless Three-Cheese Tart with Spinach & Hearts of Palm

For the past week or so I have been moving a container of cottage cheese around in my fridge. I don't eat cottage cheese, mind you, I bought it to use in a recipe. The trouble is, after I got home, I couldn't remember what recipe it was, and searching efforts were fruitless. So today, a particularly cold and gloomy day, I decided I was going to do something with that cottage cheese. I wanted a nice warm lunch, so decided to make some sort of crustless quiche/tart, using it to get rid of all of the errant ingredients in my fridge.

Basing this upon the Cheese Peta recipe of my late aunt (you can find that recipe here), I whisked together eggs, cottage cheese, half a package of frozen chopped spinach that I had thawed and drained, then stirred in some cheese, sliced hearts of palm, and baked it. It was wonderful! I had it with a nice warm crusty roll slathered with butter, and it was the most satisfying late afternoon lunch.

This was so good that I'm thinking it could probably be baked in an 8” x 8” square pan, cut into squares (or diamonds if you're feeling fancy), and served as a hot hors d'oeuvre. Consider this post as an encouragement to get you imagining what you can do with the items that are in your fridge. In the meantime, I encourage you to try this recipe; it's delicious. Cut small slivers to serve as a side dish alongside baked ham, or larger portions to serve as a main dish. You’re going to love it.

Crustless Three-Cheese Tart with Spinach & Hearts of Palm

 3 eggs

1 c. small curd cottage cheese

½ of a 10-oz. pkg. frozen, chopped spinach

½ of a 14-oz. jar Melissa’s Hearts of Palm, sliced into ½” rounds

1 c. freshly grated pepper jack cheese

1 c. freshly grated sharp cheddar cheese

2 T. flour

Few gratings of fresh nutmeg

¼ c. butter, melted

 Preheat oven to 350° F.  Spray a 9” pie pan with Pam.

Thaw spinach and drain very well. Whisk together the eggs and cottage cheese. Stir in spinach, hearts of palm, cheeses, flour and nutmeg. Pour butter over all and stir to combine. Pour into pie pan. Bake for 1 hour. Cool ten minutes before slicing.

 NOTE: This recipe can be made the day prior to baking.  Just mix it together, pour in into a pie plate, cover, and keep refrigerated until ready to bake.This is a nutritious, home-cooked comfort food that's definitely healthier than most restaurant quiches, cheesy casseroles, or takeout options—thanks to the protein punch, veggies, no crust, and real ingredients. It's not a "light salad" level of low-calorie, but it's a wholesome, satisfying choice for lunch, brunch, or dinner, especially if you're prioritizing protein and vegetables over ultra-low-fat eating.

If you'd like to make it even healthier:

Use low-fat or 2% cottage cheese.

Reduce cheese to 1½ cups total or swap in part-skim varieties.

Cut butter to 2–3 Tbsp or use olive oil.

Add more veggies (e.g., extra spinach, mushrooms, or zucchini) to bulk it up. 

Discovering Corn Pasta: A Richer Twist on Classic Mac & Cheese

 

I recently tried something new that I'd never encountered before: corn pasta. Made entirely from corn (usually non-GMO varieties), it's naturally gluten-free and offers a subtly sweet, distinctly corny flavor that sets it apart from traditional wheat pasta. Brands like Le Veneziane (an Italian favorite), Rustichella d'Abruzzo, or blends from DeLallo and Barilla make excellent versions—many people say the taste rivals regular pasta, especially when paired with bold sauces. I have no gluten issues myself, but the curiosity won out.

I tried the penne from Big Green Food, first sampling it plain to appreciate the flavor—surprisingly good, with a pleasant sweetness and nice texture. Then I decided to use it in macaroni and cheese. The corn's natural sweetness adds depth and complexity, making the dish richer and more interesting than the standard version. I kept the recipe mostly classic but incorporated the corn penne for that extra layer of flavor.

  While this version uses all-purpose flour in the roux (so it's not gluten-free overall), you could easily swap in almond flour or a gluten-free blend for a fully gluten-free dish with similar results. 

Corn Pasta Mac & Cheese

8 oz. corn penne

¼ c. butter
⅓ c. flour
3 c. whole milk
6 oz. sharp cheddar cheese, shredded or crumbled (divided: 4 oz. for sauce, 2 oz. for topping)
4 oz. pepper jack cheese, shredded
2 oz. mozzarella cheese, shredded
½ t. kosher salt
¼ t. chili powder (plus extra for sprinkling on top)
⅛ t. garlic powder

  Bring a large pot of salted water to a boil over high heat for the pasta. While waiting, prepare the cheese sauce. 

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 2 minutes to form a smooth roux (it should be lightly golden and bubbly). 

Gradually add the milk, a small amount at a time, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, continue cooking and stirring frequently until the sauce thickens to a creamy consistency, about 8-10 minutes. 

Remove the pan from the heat. Stir in 4 oz of the cheddar, all the pepper jack, mozzarella, salt, chili powder, and garlic powder. Mix until the cheeses melt completely and the sauce is smooth, about 2-3 minutes. Set aside. 

Preheat the oven to 350°F (175°C) with the rack in the center position. Lightly grease or butter an 8-inch square baking dish. 

When the pasta water boils, add the corn penne and cook for 2 minutes less than the package directions (it will finish cooking in the oven). Drain the pasta and rinse thoroughly under cold water to stop the cooking and remove excess starch. 

Add the drained pasta to the cheese sauce and stir gently until evenly coated. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 2 oz cheddar over the top, then add a light dusting of chili powder for color and flavor. 

Bake uncovered for 20-25 minutes, until the edges bubble and the top develops a golden, slightly crispy crust. 

Let rest for 5 minutes before serving to allow the sauce to set. 

This mac & cheese turns out creamy, flavorful, and just a bit more special thanks to the corn pasta's subtle sweetness balancing the sharp cheeses and warm spices. It's comfort food with a fresh twist—perfect for weeknights or sharing with friends who appreciate something different.

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Skip the Store-Bought Tub: Homemade Chive and Onion Cream Cheese That Saves Money and Tastes Better

 

There's something incredibly satisfying about recreating a store-bought favorite at home — especially when it's quicker, tastier, and saves you serious money. If you're like me, that little tub of chive and onion cream cheese is a weekly grocery staple. But once I crunched the numbers, I was shocked at how much I was spending compared to whipping up my own batch. This homemade version costs a fraction of the price, tastes fresher, and takes just minutes to make.

This versatile spread is perfect for so many occasions. Use it as a creamy dip for fresh vegetables, a flavorful spread on crackers, or even slathered on crisp apple slices for a sweet-savory twist. It's absolutely excellent with pretzels — the salty crunch pairs perfectly with the tangy, herby cream cheese. Whether you're hosting a party, packing lunches, or just need a quick snack, this recipe has you covered.

The best part? It keeps beautifully in the refrigerator for up to a week in an airtight container, so you can make a batch on the weekend and enjoy it all week long.

Chive and Onion Cream Cheese

8 oz. cream cheese, softened

¼ c. crumbled feta cheese

1 t. onion powder

1 T. instant minced onion

1 T. dried chives

Pinch of seasoned salt

Freshly ground black pepper

 In a medium bowl with a hand mixer, cream together all ingredients until well blended.

 Good served immediately but will develop more flavor upon sitting.

 Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.

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The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle

Photo by ChatGPT

 You probably got up this morning, poured yourself a cup of coffee, sat down, and thought, I wonder what’s happening at Pattie’s house. 

Well, let me tell you, hubris was happening.

Like a large portion of the country, we’ve been living through snow, ice, and temperatures so cold they feel personal. During this arctic interlude, I decided it was finally time to defrost the upright freezer in the laundry room—a stalwart appliance purchased in 1979, straight out of college, back when freezers expected to be defrosted and nobody found this odd.

  

Here is where brilliance struck.

Given the prolonged single-digit temperatures, and my previous experience with food on the deck (that you can read about here),  I reasoned that I could remove what remained of the frozen food (after much had been stuffed into the kitchen and downstairs refrigerator freezers), place it neatly into a large laundry basket, drag said basket onto the deck, and let nature act as my auxiliary freezer while the defrosting occurred. Elegant. Efficient. Practically Nordic.

I congratulated myself immediately.

And then—over the course of about a day and a half—everything thawed.

Now, if I knew anything about math or science (I do not in a VERY big way), I might have factored in the sun. The very same sun that, despite bitter air temperatures, shines down with quiet persistence and absolutely no respect for human plans.

What greeted me when I finally checked on my outdoor “cold storage” was not a reassuring tableau of solidly frozen provisions, but a scene of quiet devastation. Packages of chicken. The brisket. The meatloaf. Containers of chili carefully saved for future comfort. And worst of all, my homemade mushroom stock—destined for Mushroom Brie soup I plan on bringing to a soup party in the second week of February.

The stock leaked.

It leaked over everything.

 And then, in a final act of mockery, it re-froze into a brown, mushroom-scented slush that coated the basket, the packaging, leaked out onto the snow — it was NOT pretty; there was a definite diarrhea vibe going on —, and my remaining optimism. If you’ve never encountered frozen mushroom stock in its semi-solid phase, let me tell you: it is not charming. It is deeply existential.

I stood there on the deck, staring at the aftermath, experiencing that specific kind of disappointment that only comes from having outsmarted yourself. On the plus side—and there is always a plus side if you squint—the freezer is beautifully defrosted. It has not looked this clean since Reagan was in office. And I was reminded, once again, that just when you think you’ve gotten smarter about life, life reminds you, yet again, that it has outsmarted you.

The soup party will go on. The freezer lives to see another winter. And somewhere in the universe, the sun is still shining, entirely unrepentant.

Much better, and you get a glimpse of my extensive battery collection.

Next time, I’ll stick to the old-fashioned method—boiling water, patience, and a lot of towels on the laundry-room floor.

Dorie's Anytime Cakes, Reviewed

As a longtime Dorie Greenspan fan—ever since her World Peace Cookies sent my taste buds into orbit—I couldn’t wait to dive into Dorie’s Anytime Cakes, scheduled for release on October 21. This book feels like a warm hug from Dorie herself, packed with over 100 recipes for cakes that are simple yet special; from the moment I cracked it open, I was hooked, my mouth watering at the thought of baking every single one.

 To read the rest of the review, go to my sister blog, Book'em.

 You can (and you MUST!) get a copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review. 

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