Cauliflower and Smoked Gouda Grilled Cheese

Preheat oven to 400

1 head cauliflower, sliced straight down (it should resemble a tree)
bread of choice
smoked Gouda cheese, sliced
honey mustard
butter for spreading on bread

Place sliced cauliflower on baking sheet.  
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 15 minutes (or until golden brown).  
Flip over and roast 10-15 minutes (until golden).
Spread butter on one side of each slice of bread.
Flip over.  
Spread other side of bread with honey mustard.
On half of the slices, place cauliflower on bread.
Top with sliced Gouda and drizzle with honey.
Cover with remaining slices.  
Grill until melty, golden and crispy!
​Hawaiian Turkey and Swiss Sliders 

2 packages (12 in each) 
King's Hawaiian original Hawaiian sweet dinner rolls
mustard (any type you like)
24 slices turkey (use as much or as little as you like)
6 slices of swiss cheese (use as much or as little as you like)
pickle chips, optional (not optional for me!)
1 T. poppy seeds
1 T. onion powder
2 t. garlic powder
1/2 t. Worcestershire sauce
1/2 C. butter, melted

Note:  15 rolls fit perfectly in a 7 x 11-inch baking dish.
Preheat oven to 350.
Spray bottom of baking dish with non-stick spray.
Cut rolls in half. Place bottom half in a baking dish.
Spread mayonnaise on bottom half.
Spread mustard on top half.
Place turkey and cheese on rolls.
Place pickle chips on top of turkey and cheese.
Place top of buns on top.
Whisk poppy seeds, onion powder, garlic powder, Worcestershire and butter together.
Pour over buns.
Cover with aluminum foil and let sit for 10 minutes.
Bake (covered) in oven for 10 minutes.
Uncover and bake an additional 10-15 minutes until cheese is melted.
Serve warm.
Sloppy Joes (so easy)

1 large onion, chopped
1 # ground beef or chuck
1/2 C. (12 oz) chili sauce
1/2 C. ketchup
1 t. mustard
1 t. Worcestershire
1 t. vinegar
salt and pepper to taste

Melt a small amount of butter in pan.
Add chopped onion and sautee until slightly golden. 
Add ground beef or chuck and cook until no longer pink.  
Add remaining ingredients and cook until liquid is slightly reduced.
Green and Gold Casserole (pretending this is a giant sandwich!)

Preheat oven to 350

2 (10 ounce) tubes refrigerated crescent rolls
1/2 C. grated Parmesan
1 1/4 pounds zucchini (approximately 4 medium), 
halved lengthwise and sliced into 1/4 inch slices
4-5 cups of mushrooms (approximately 1#)
1 large onion, halved lengthwise and sliced thin
16 ounces sour cream
1/4 C. flour
1 t. salt
1/4 t. pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1 1/2 C. shredded Monterey Jack cheese

Lightly grease a 9 x 13-inch pan.  
Unroll 1 roll of crescent rolls and place in bottom of pan, 
sealing perforations.  
Sprinkle with 1/4 C. Parmesan.
Bake for 10 to 15 minutes or until golden.
Meanwhile, saute zucchini, mushrooms and onions until slightly soft.
Remove and set aside.  
In a large bowl, stir together sour cream, flour, salt and pepper.  
Add zucchini mixture and artichokes to flour mixture.  
Pour into pan and top with monterey jack cheese.  
Unroll remaining roll of crescents and separate them.  
Arrange the separated triangles on top of the vegetable (any way you like).  
Sprinkle with remaining Parmesan and bake 30 to 40 minutes or until golden and heated through.