Ham and Cheese Pockets

This is a recipe that I made by combining a couple different recipes I use.

It is relatively quick, and we all love it! It makes 5 pockets, but can easily be doubled to make more if needed.

Filling:

1 1/2 - 2 Cups grated Cheese

1 Cup chopped deli ham

Dough:

Dissolve:

1/2 TBS yeast in

3/4 C. warm water

Add:

1TBS Sugar

1/4 tsp salt

1 1/2 cups flour

Mix all together and knead, adding more flour as needed until dough is not sticky. Divide dough into 5 sections and roll each out until about 1/4 inch thick and place on a sprayed cookie sheet. In the middle of each place about 1/2 cup of the filling mixture. Fold the dough over and press the edges with a fork to seal. Brush the tops with melted butter and sprinkle with garlic salt. Let raise for 10 minutes. Bake at 375* for 15-18 minutes, until lightly browned. Yummy!

Pulled Pork Sandwiches

This is going to be part of our Superbowl cuisine....just thought some of you might enjoy it as well!!

• 2 1/2 Tbsp dark brown sugar
• 1 Tbsp Paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 boneless pork butt or shoulder (about 2 1/2 lbs) , trimmed
• 1 cup chicken broth (low sodium if possible)
• 2 Tbsp cider vinegar
• 2 Tbsp ketchup

1. In a small bowl, stir together 1 Tbsp of the the sugar, the paprika, chili powder, cumin and pepper; set aside
2. Lay pork on work surface and sprinkle all side with spice rub; rub well into meat. Wrap in plastic and refrigerate for at least 1 hour or overnight if there is time!
3. Unwrap pork and place in slow cooker with chicken broth. Cover and cook on High for 6 hours or Low for 8 hours. Remove pork from slow cooker and cute into large chunks; let stand for 20 minutes or until cool enough to handle.
4. While pork is cooling, pour cooking liquid into fat separator. Pour defatted liquid into small saucepan. Heat over medium-high heat. Whisk in vinegar, ketchup, and remaining 1 1/2 Tbsp brown sugar. Cook until sugar has dissolved, about 2 minutes; set aside.
5. Using forks or your hands pull meat into shreds, disguarding excess fat, and place in bowl. Stir in sauce. Place on buns and enjoy!!!

Hopkins Hero

For those of you that love Quizno's sandwhiches this is a homemade version and it is fantastic as well as big enough to feed a whole family!!!

• 1 loaf garlic Parmesan French Bread (regular french bread works too)
• 1/2 lb. sliced ham
• 1/2 lb. sliced turkey
• 1/4 lb sliced cheddar cheese
• 1/4 lb sliced swiss cheese
• 1 red onion, thinly sliced
• 1 tomato, thinly sliced
• 1 head romaine lettuce
• 1 bottle Italian dressing

Slice bread in half. Butter each half and broil. Layer meat and cheeses. Pepper entire sandwich and broil again until cheeses are melted. Add onion and tomato slices. Top with romaine lettuce. Drizzle Italian dressing over lettuce.

* The onion, tomato, lettuce and dressing just use as much as you want to.

Ham & Chedder in a loaf

This isn't your traditional sandwhich, but we love this meal and I am ALWAYS searching for this recipe. It is like a homemade hotpocket sandwhich, so I hope it counts :).

1 lb. frozen bread dough, thawed (I use Rhodes bread dough)
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing (I use Ranch and a little more because I don't like miracle whip)
1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Heat oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12x8-inch rectangle with rolling pin. Spread out ranch on bread to within 1/2 inch of edges. Top with ham and cheddar cheese. Fold over in half. Pinch edges together to seal. Place on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

Bake 35 to 40 min. or until golden brown.