This post is sponsored by Rhodes Bake-N-Serv.

I'm excited to be working with Rhodes Bake-N-Serv again! I love their Yeast Dinner Roll product! You can find it in the frozen foods section at your local grocery store. I love how versatile it is. I have made Cheddar Cheese Cloverleaf Rolls with them.

Today, I'm going to show you how to make pretzel rolls with them! It's sooo easy! You will love them! I use them to dip in soup like my loaded baked potato soup or in my beer cheese fondue.

But mostly, I use them to make ham and cheese sliders!

You can totally make them for Easter brunch at home with your family this year or have them for easy to reach lunches. Make them ahead of time and put them in the refrigerator.

Pretzel Roll Recipe Ingredients:

• 3-pound package of Rhodes Bake N Serve Yeast Dinner Rolls
• 1/2 cup baking soda
• 12 cups water
• 1 large egg
• coarse Kosher salt

How to Make Pretzel Rolls

Remove the rolls from the bag. I mentioned earlier that you can find Rhodes Bake N Serve Yeast Dinner Rolls in the freezer section of your local grocery store.

Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.

When the rolls are ready, bring a pot with 12 cups of water to a boil. Once it reaches a boil, carefully and slowly…

add the baking soda. A little at a time.

Turn the heat down to medium or medium high.

Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time (to start out with). Allow the rolls to cook for 60 seconds.

Remove with a slotted spoon and place on the parchment paper lined baking sheet.

Brush each roll with egg wash using a pastry brush.

Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.

Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.

They turned out so well! I couldn't stop eating them!

And then make them into little ham and cheese sliders by cutting the rolls in half. Adding your favorite condiments (I added mustard), ham and Swiss cheese.

You can totally use turkey if you'd like. And use a different kind of cheese.

I know you won't be able to eat just one! They are perfect for Easter or for a quick lunch that you make ahead of time!

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Ham and Cheese Sandwiches on Pretzel Rolls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 9 to 12 sandwiches

Ingredients

• 9 to 12 Rhodes Bake N Serve Yeast Dinner Rolls from 3 pound package
• 1/2 cup baking soda
• 12 cups water
• 1 large egg beaten
• coarse Kosher salt

For the ham and cheese sandwiches

• sliced ham
• sliced Swiss cheese
• your favorite condiments

Instructions

• Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.
• When the rolls are ready, bring a pot with 12 cups of water to a boil. (I used this 4 quart pot). Once it reaches a boil, carefully and slowly add the baking soda.
• Heat the oven to 400 degrees F.
• Set up another baking sheet with a piece of parchment paper. I also sprayed the parchment paper with nonstick cooking spray. Add an egg to a small bowl and beat the egg. Add a little bit of cold water and continue beating until mixed to make the egg wash.
• Turn the heat down to medium or medium high. Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time. Allow the rolls to cook for 60 seconds.
• Remove with a slotted spoon and place on the parchment paper lined baking sheet.
• Brush each roll with egg wash using a pastry brush. Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.
• Repeat steps 5 to 7 until you have finished with each roll. Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.
• Allow to cool on a cooling rack. Slice in half and add your favorite condiments and your favorite ham and cheese.

Notes

Cooks' notes:  If the rolls don’t float in the pot of water, they haven’t proofed enough or are over proofed. You can make the pretzel rolls ahead of time. If you need to freshen them up, wet the tops of the pretzel rolls with a little bit of water. Place on a baking sheet and warm in the oven at 300 degrees F for 3 to 4 minutes.

from The Little Kitchen

Other recipes you can try with these wonderful pretzel rolls

Hot Jalapeno Popper Dip
Easy Spinach Dip
Cream of Carrot Soup
Loaded Baked Potato Soup
Beer Cheese Fondue

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Ham and Cheese Sandwiches on Pretzel Rolls appeared first on The Little Kitchen.

This post is sponsored by Mirum.

I'm excited to be working with Mirum again to bring you this recipe showing you how to cook a ham in a slow cooker using Maille® Honey Dijon Mustard and Maille® Old Style Mustard! It's really easy and all of the ingredients, you can buy them all at Walmart!

Maille Mustard is pronounced “My” Mustard. That’s cool, isn’t it?

I have always wanted to try to make a spiral cut ham in a slow cooker with a honey mustard glaze. Let me just say it turned out amazing!

I used Maille Honey Dijon Mustard and Maille Old Style Mustard. It was a perfect combination of the mustards along with the honey, melted butter, brown sugar and fresh thyme.

The sweet and salty from the honey dijon mustard and the crisp whole seeds from the old style mustard made both mustards essential to this recipe and of course it tastes great!

This Easter, make this crockpot ham recipe for your family and friends, they will LOVE it! Using Maille mustards in this recipe just elevates the whole dish and makes it so special.

(Scroll down to the bottom of this post because I share with you the perfect Easter menu too!)

And cooking it in the slow cooker made it so easy!

How to Cook a Ham in a Slow Cooker

First, take all of the ingredients except the ham and mix together in a small bowl.

It takes just a couple of minutes to make the glaze for this ham!

Add the Maille Honey Dijon Mustard.

Add Maille Old Style Mustard.

Whisk the ingredients together slowly.

It's that simple!

Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.

Brush the glaze mixture onto the ham.

And in between the spiral cut slices.

Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours.

After it's done in the slow cooker, remove it from the slow cooker and put it into an oven safe dish.

Add the remaining reserved glaze to the ham.

Place under broiler in your oven for 3 to 4 minutes.

It's really really easy to make, it comes together so quickly and tastes amazing! This slow cooker ham recipe using Maille Honey Dijon Mustard and Maille Old Style Mustard will be our new go to ham recipe for holidays like Easter and Christmas!

And I love using the leftovers to make ham fried rice!

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Slow Cooker Ham Recipe

Prep Time 10 minutes minutes

Cook Time 4 hours hours 5 minutes minutes

Ingredients

• 1 cup honey
• 1/3 cup light brown sugar
• 4 Tablespoons unsalted butter melted
• 4 Tablespoons Maille® Honey Dijon Mustard
• 2 Tablespoons Maille® Old Style Mustard
• 2 Tablespoons finely chopped fresh thyme
• 8 to 10 pound bone-in spiral cut ham

Instructions

• Take all of the ingredients except the ham and mix together in a small bowl. Take 1/3 of the glaze and place in a separate smaller bowl. Set aside.
• Take the rest of the glaze mixture and brush onto the ham and in between the spiral cut slices. Place ham into the slow cooker on high for 2 to 3 hours or on low for 4 to 5 hours. (If your ham is pretty big like mine, you might need to fold down the slices so the slow cooker lid fits.)
• Turn your oven broiler on. Remove from slow cooker and put into an oven-safe dish and add the remaining reserved glaze to the ham. Place under broiler in your oven for 3 to 4 minutes and then serve. (Be careful to not let your ham burn.)

Notes

I modified this recipe from Maille for the slow cooker.

Here's the perfect Easter menu for you!

This recipe for slow cooker ham (recipe above)
Three Cheese Scalloped Potatoes
Sauteed Green Beans
Yeast Rolls
Peanut Butter S'mores Cookie Bars

All of the ingredients for this menu, you can find at Walmart!

Making the ham in the slow cooker, frees your oven up!

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Slow Cooker Ham appeared first on The Little Kitchen.

I recently updated this post from April 2014 with a new video!

I love making fried rice at home. Growing up, my mom and my sister would make fried rice for us. I wanted to come up with a version that rivals take out and I did! It's an easy fried rice recipe that uses leftover ham and I know you'll love it! Check out the video!

Last Friday, I started getting a series of texts from Curtis while he was at work. I want ham for Easter dinner. I responded with no, we should have turkey breast like we do every year. Because before Italy last year, I hadn't eaten pork in over 15 years.

I resisted getting a ham because I hadn't had ham in a long time and because there's only the two of us. A little bit later, I looked at the calendar and saw that Sunday was going to be April 20th and then counted the years. April 20, 1999 is the day Curtis and I started dating…it's been 15 years!! That's when I texted back, okay go ahead and pick up that ham.

He responded by saying, why are you agreeing to ham? And why are you being so nice? Haha I wasn't going to tell him because then he would think he would have to get me a gift but I told him why.

Later that night, he came home with a nine pound ham for the two of us. He insisted that's the smallest one they had. Oh boy. On Sunday, we cut it up before we even baked the portion we would eat for dinner and froze it. We are going to have ham for a very longggg time.

This ham or pork fried rice we had was the second of three meals we have had with the leftovers from Sunday's dinner…we haven't even touched what we froze yet. I have to give credit to Curtis, this was fried rice using the leftover ham was Curtis' idea. I say he made me do it!

I have been trying to perfect my own fried rice recipe for a while now and I have to say this is the best fried rice I have ever made…you'll have to keep reading to see what the secret ingredient is!

I didn't make the rice the day before like you should so in the morning, I made the rice in my rice cooker. As soon as it was finished, I poured the rice onto a baking dish and spread it out. I flipped over and mixed the rice a couple of times, let it cool and let it sit out for a while– maybe 30 minutes. Then covered it and stuck it in the fridge until I was ready to make fried rice!

You have to make the eggs first for fried rice. I always feel like I'm making an omelet. (I love using OXO's omelet turner when I'm making eggs.)

Cut it up.

Then, make the rice. After adding the rice, mix in the soy sauce and the sesame oil really good. Cook for 5 to 8 minutes on medium high.

Add the ham, peas and corn. You can add carrots, broccoli, whatever you want.

There's the secret ingredient…butter. 2 Tablespoons of butter heaven. There's a Japanese hibachi grill place I used to go to a lot when I worked across the street from them and I would watch them put butter in the fried rice…near the end. I had to try it and it makes this fried rice so good. Curtis would argue it's the ham that makes it so good.

Now, add the eggs and sliced green onions.

And you're done. Seriously…amazing. The ham still has the sugary cinnamony glaze which adds a nice sweetness sometimes. The soy sauce is a must have for fried rice and the butter…yes please. Makes great leftovers too!

As long as you have the rice made ahead of time, it doesn't take that long to put this dish together!

PS Curtis absolutely loved this fried rice recipe…we will be making this again and again! Hope you enjoy it with your family if you try it!

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Secret Ingredient Ham Fried Rice Recipe

Day old rice, rice that's cooked the day before and refrigerated overnight makes the best fried rice. If it's freshly made, you may get mushy results. There are ways around it if you want to make fried rice the same day you make the rice. Omit ham or sub with crispy fried tofu to make this dish vegetarian or feel free to sub with shrimp or chicken!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 3 cups uncooked Jasmine rice cooked (preferably the day before)
• 3 Tablespoons grape seed oil
• 3 eggs beaten
• 2 teaspoons sesame oil
• 3 Tablespoons soy sauce
• 1 cup diced cooked ham
• 3/4 cup frozen corn
• 1/3 cup frozen peas
• 2 Tablespoons unsalted butter
• 2 green onions sliced thin

Instructions

• Cook rice. If you didn't make it the day before. As soon as it's done, lay it out on a 9x13 baking dish or a baking sheet. Allow to cool. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
• Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Pour in beaten eggs and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from skillet and allow to cool. Cut into strips and then into smaller pieces, set aside.
• Add 2 Tablespoons of grape seed oil to the wok and add the rice and cook for 2 minutes. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
• Add ham, corn and peas and cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs and green onions and stir gently. Season with salt & pepper. Serve immediately.

Disclosure: There's an affiliate link in this post.

The post Ham Fried Rice Recipe appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I'm always excited to work with the Florida Department of Citrus. You all know I live in Florida and I love my Florida Orange Juice! I love cooking and baking with it too! Check out my other recipes that use orange juice!

I recently made this wonderful orange glazed ham recipe. It's sooo good! We always make a ham for our annual holiday party. We serve it with little sweet rolls along with coarse ground mustard and slices of cheese. I have it all laid out and everyone can make their own little sandwiches. It always goes over really well!

And if we have them, we use the leftovers to make this fried rice too!

First, I put foil on the counter, that helps make clean up really easy. Remove the plastic piece over the bone before baking.

See how easy it is?

Place the ham in a roasting pan and add water.

Then, cover it with foil. Bake in the oven for 1.5 hours.

Prep your other ingredients. Luckily, it's four ingredients that you'll need including Florida Orange Juice.

Pour in the orange juice.

Add the honey and the rest of the ingredients.

That's what it looks like once it's reduced.

Remove the ham from the oven and the foil.

Add the glaze and put it back in the oven.

This is what it looks like when it's all done!

I used turkey lifters to remove the ham. Slice it and serve!

This is a super simple recipe and with the Florida Orange Juice…it makes it so so good!!

Be sure to check out the official website for Florida Orange Juice for more amazing recipes and tag your posts with #AmazingInside so I can see what you make this holiday season!

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Orange Glazed Ham Recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 to 10

Ingredients

• 6 pound cooked smoked boneless or semi-bone-in ham
• 1/2 cup Florida Orange Juice
• 1/2 cup packed light brown sugar
• 2 Tablespoons orange marmalade
• 1 Tablespoon honey

Instructions

• Heat the oven to 325 degrees F. Place the ham with the cut side down into a roasting pan. Add water about 1 inch deep. Cover the ham tightly with a piece of foil. Bake for about 1 1/2 hours. (You may need to do less time or more depending if your ham is smaller or larger. The package of ham that I bought said bake for 20 minutes per pound, that’s the total time. You’ll see later on, we continue to bake it.)
• Add Florida Orange Juice, brown sugar, marmalade and honey to a saucepan. Whisk together and cook for 10 to 15 minutes on medium, until thickened.
• Remove ham from the oven. Turn the oven up to 425 degrees.
• Using a silicon brush, add the glaze you made to the ham. Cook for another 30 minutes. Adding more glaze every 5 to 10 minutes. When the ham is done roasting, be sure to place it on a cooling rack and allow it to rest at least 15 to 20 minutes before slicing.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Glazed Ham Recipe appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads appeared first on The Little Kitchen.

I'm excited to be partnering with Tuttorosso Tomatoes to bring you this post and recipe.

Oooey gooey cheese and the sauce…that's what makes a good pizza, right? When I came up with the idea for this recipe…I didn't know if it was going to call it. It doesn't taste like a pizza…

But it looks like one right? Disclaimer: No it doesn't taste like pizza but it's ooey gooey cheesiness, the sauce is amazing and the pepperonis so I'm allowed to call it pizza-baked right?

Recently, I returned to Atlanta (one of my favorite cities and I mean that!) to attend a tasting event at Empire State South in midtown Atlanta sponsored by Tuttorosso Tomatoes.

I can't get enough of this place. The food is always amazing and Chef Hugh Acheson is always hilarious!

I feel very fortunate that I get to do what I love, friends. You all make it possible. Thank you for your support!

We tasted tomatoes…have you tasted them from the can before? You should do it sometime, it will be eye-opening for you!

These baked eggs with crushed tomatoes were amazing, this is on my list to try to make at home!

Chef Hugh demoed this recipe for us…Tomato, Potato and Leek Gratin…it was so good! I made it once at home already!

And this recipe…it's sheer genius…a braised salmon in a Tuttorosso tomato sauce miso and roasted vegetables. The miso added another dimension to the tomatoes…I'm totally going to experiment with these flavors more!

And now to the baked gnocchi! First cook the garlic in olive oil for a few minutes.

Add the Tuttorosso crushed tomatoes with basil. You can use the regular ones or the no salt tomatoes. I made this recipe with both!

Add the dried oregano, dried thyme, salt, pepper and crushed red pepper.

Cook the sauce for 8 minutes.

Cook the gnocchi while the sauce is going. You can also use pasta if you don't have any gnocchi available.

Grate the cheese and get ready!

Once the sauce is all done.

Spread 1/2 cup at the bottom of an 8-inch square baking dish. I love this baking dish so much…I use it so much!

Add 2 tablespoons each of the swiss and the parmesan cheese.

Then, add half of the gnocchi…spread evenly across the dish.

And then add half of the remaining sauce.

Then, add 1/4 cup of both of the swiss and parmesan cheeses and half of the mozzarella cheese…I love layering the cheeses. This is how we get the ooey gooey cheese!

And then the rest of the gnocchi.

And then the rest of that gorgeous sauce!

And the rest of the cheese.

Top with 16 mini pepperonis…

I even tested this recipe with 16 ounces of pasta twists.

Layer the cheese and sauce the same way. Curtis loved the pasta!

I can't get him to try gnocchi. You know how it is sometimes, you don't fight a losing battle. But at least he loved the pasta version of this dish!

I can't even begin to tell you how much I love this dish. In fact, the sauce gets richer the next day…so if you can make the sauce a day ahead of time, you'll thank me. I know it!

This recipe makes great leftovers too…I enjoyed it for lunch for a few days after I shot these photos. I can't wait to make this again soon!

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Pepperoni Pizza-Baked Gnocchi Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

• 1 teaspoon olive oil
• 1 garlic clove minced
• 1 28-ounce can Tuttorosso® Crushed Tomatoes with basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• salt and pepper
• pinch of crushed red pepper
• 2 16-ounce containers of gnocchi, uncooked (or if using pasta, you'll need just 16 ounces)
• 8 ounces fresh mozzarella sliced and then cubed
• 1/2 cup plus 2 Tablespoons grated swiss cheese
• 1/2 cup plus 2 Tablespoons grated parmesan cheese
• 16 pieces of mini pepperoni

Instructions

• Add olive oil and garlic to a medium sized pot and turn heat to medium high. Once olive oil is heated, cook garlic for 1 to 2 minutes (be careful not to burn the garlic). Add Tuttorosso® Crushed Tomatoes with basil, dried oregano, dried thyme, salt and pepper to taste and crushed red pepper. Cook sauce for 8 minutes.
• While cooking the sauce, heat oven to 375 degrees F. Cook gnocchi according to package instructions.
• In an 8-inch square baking dish, add 1/2 cup of sauce at the bottom of the dish. Add 2 Tablespoons swiss cheese and 2 Tablespoons parmesan cheese. Add 1/2 of the gnocchi.
• Spread 1/2 of the remaining sauce on top the gnocchi and top with 1/4 cup of swiss cheese, 1/4 cup of parmesan cheese and half of the fresh mozzarella.
• Repeat the last step and then top with the pepperonis.
• Bake for 15 to 20 minutes and then turn on the broiler and broil the top for 4 minutes. Let the dish sit for 5 to 10 minutes before serving.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post Pepperoni Pizza-Baked Gnocchi appeared first on The Little Kitchen.