Mini Bagel Ham Things

 Please pardon me if this is a recipe that you have been eating since Kindergarten. I've met a lot of people who have never clapped eyes on the things. *ahem* I should say, they have never cast a lip over these things. EITHER WAY. THEY ARE GOOD and you should not live life without them. Give them a try and please don't tell me they are too difficult for your culinary abilities. ;)

 These are probably supposed to be an appetizer/snack food, but we have been known to eat them for supper with a side of fresh veggies & ranch to dip them in. The veggies in the ranch, I mean. Don't blame us if our Ham Thingies accidentally might have fallen into the ranch on their way to our mouths once in a while too! (Reece could probably take the blame for that accident.)

 

Mini bagels

Sliced deli ham

Cream cheese, softened

Sliced cheese

Cut the bagels in half, spread with cream cheese. Top each bagel half with ham and a slice of cheese. Bake at 350 degrees until the cheese is melted; about 10 minutes.

Yummy Ham & Pickle Things

These things are so good it's ridiculous. I think they take forever to make, just because you have to have everything nice and dry... but they are SO GOOD!!!! It takes 3.5 seconds to empty a plate of them and 3.5 hours to make them. Not quite but they are really good. Or did I already say that once?

Dry off a bunch of baby dill pickles.

Break open a package or three of cream cheese, depending on how many of these you plan on making.

You use the deli sliced ham for this... and dab it dry with a paper towel so

the cream cheese sticks to it.

Spread each slice of ham with cream cheese, and slice the ham in half lengthwise.

If you have REALLY tiny pickles, you can use 4 pickles per slice of ham.

Just set a pickle on each end,

And roll toward the middle.

(If you're confused... I'm sorry. There is no more help for you on this blog.)

 Then cut it in half in between the pickles. Like this:

And here's the 'recipe' LOL!

Deli sliced ham

Cream cheese

Baby dill pickles

Dab the ham dry with a paper towel, spread with cream cheese. Slice the ham in half lengthwise and roll up some baby dills in the ham. I put one pickle on each end of the half ham slice, and roll them towards the middle. Slice them apart and set them all nice and purty on a serving tray.

Pizza Dip

I got this recipe from Rebecca one day when I thought all hope was gone from this earth and there was never another recipe to be found that I didn't already have. Well, not really 'cause I wouldn't still be buying cookbooks if that was the case, but you get the point. Anyway, I made this stuff and died. Then I ate some more and Reece got a hold of it and there were no more leftovers so I cried buckets until I made it again. And again. So I decided that you need to taste the wonderfulness for yourself, if you're one of the depraved individuals that has never cast your lip over this dip. Hey that rhymed! I should go into poetry! Whatever the case may be, if you're crying when you start eating this it'll make you stop and if you're not crying, it'll make you start. I love it! I personally think it's best when you dip pita bread in it and Reece likes it best with chips. But I have also been known to eat it on flat bread. Or just keep cleaning off a spoon when said spoon keeps falling into the dip for some reason.

It's really ridiculously easy and that's another thing that makes it so good. Cream Cheese, Sour Cream, Parmesan Cheese, Garlic Salt, Pizza Sauce, Mozzarella Cheese and Pepperoni.



Put 2 packages of cream cheese, half of a 16 oz. tub of sour cream, Parmesan cheese and garlic salt in a bowl and mix it all up. The original recipe says 1/2 C. Parmesan cheese but I usually dump in a bit extra. And it said 1/2 to 1 tsp. garlic salt so I always use 1 full teaspoon. Beat it all up and forget that my picture of it spread in the pan didn't happen.

Spread the cream cheese mixture into a 9X13 pan and top with the pizza sauce. I have the misfortune of having the best Pizza seasoning on this planet. The reason it's unfortunate is that they don't make it any longer that I'm aware of. It's SOO easy! You take 1 (8 oz.) can of tomato sauce and ad 1 tsp. of the seasoning, stir it up and it's perfect. But I suppose you could use the canned stuff or whatever recipe you usually use.

See that? It's well on it's way to being perfect right there before your eyes!

Top with a package of shredded Mozzarella cheese. The recipe I got said only 1 C. but I do not have a fear of cheese so I use the whole bag. And look! It's even Bongards'!! Made in Perham!

Cut the Pepperoni in quarters. The recipe I got said 1 C. of cut up Pepperoni but I just start quartering and usually end up using half a bag. Who wants gaps on Pizza Dip?? That's just WRONG!

Pretend like you're doing a puzzle and carefully place the Pepperoni all over the cheese. I like Pepperoni! If you have any quarters left when you get done carefully placing go back over and find all the tiny little gaps you left.

Then disregard the fact that I haven't baked my dip yet, because I'm making it for Bible Study tonight and make this recipe quick so you can see the end result for yourself!

Here's my version:
2 (8 oz.) pkgs. cream cheese

2/3 C. Parmesan cheese 

1 C. sour cream 

1 tsp. garlic salt

8 oz. pizza sauce

2 C. shredded Mozzarella cheese

1 1/4 C. (or so) quartered Pepperoni

Beat the cream cheese, sour cream, Parmesan cheese & garlic salt. Spread into a 9X13 pan. Pour on the pizza sauce and sprinkle with Mozzarella cheese. Top with Pepperoni. Bake at 350 degrees for 20 minutes or until it's all bubbly and you can't stand waiting any more.