Recipe from Macaroni & Cheesecake

Sorry that my picture isn’t that good, but check out Macaroni & Cheesecake for some better ones.

I made these for my sister’s surprise party on Friday – and they went quickly! They were so easy to make and a big hit!

About 2 dozen mini dinner rolls (she recommends the colonial mini dinner rolls, in the foil baking pan – I couldn’t find these, but I bought these closest thing)
Swiss Cheese Slices (about 1/2 pound)
Ham Slices (I probably used about 3/4 pound)
1 medium onion finely diced
3 T mustard (I used dijon)
3 T poppy seeds
2 t Worcestershire sauce
2 sticks margarine

Preheat oven to 325.

Slice your rolls in half horizontally, keeping them all together.

Melt the margarine and then whisk in the onion, mustard, poppy seeds, and Worcestershire sauce.

Brush the mixture evenly on both the top and bottom half of the rolls. On the bottom top the mustard mixture with the swiss cheese and ham slices.

Cover with foil and bake about 15-20 minutes, or until cheese is melted.

Remove from oven and separate the rolls.


J’s mom used to make him this bean soup all the time when he was younger. It’s one of his favorite meals.

I don’t have her exact recipe, but I did some Internet searching and came up with this. There are a lot of similar recipes out there. I just got the general idea and then threw it all together. 🙂

He really liked it. It’s definitely a very heavy dish, but it’s also very easy. It’s a good cold winter night type of meal.

1 small bag Great Northern Beans
About 3 lbs ham, chopped
3 stalks celery, chopped
1 medium onion, chopped
Salt and pepper to taste
Other seasonings to taste – I believe I used some fresh parsley, and some minced garlic

1 c flour
2 t baking powder
1 t sugar
1/2 t salt
1 T butter
1/2 c milk
Herbs of choice – I used Herbs de Provence

Soak beans according to package instructions. There is a quick soak method (takes a little over an hour), or an overnight method.

Drain beans, then add them to a large stockpot with your ham, celery, onion, salt and pepper and other seasonings.
Pour in about 12 cups of water and set over medium high heat.
Bring to a boil, then turn heat to medium low and simmer for about 1 1/2 hours.

In the meantime, mix the flour, baking powder, sugar, salt and seasonings in a medium sized bowl for the dumplings.

Cut in the butter and then stir in the milk.

When the soup is about ready, drop in the dumplings, about a tablespoon at a time. Cover and cook for about 15 minutes. Do not remove the lid as these cook.
When the dumplings are ready, the soup is ready to serve.

The dumplings will really thicken up the soup when you drop them in, so if you like it more brothy, add in more water at the beginning.