Sliders and Pops: A Labor Day Two-fer

It's finally September and cooler weather is here! I feel like half of America wants Fall to be here already and the other half is wishing Summer would stick aound just a little longer. I fall somewhere in between. Autumn is my favorite season (and dog!) so I wish it for it year-round but I'm not quite ready for Summer to be over. I just wish we had cooler temps. I'm not a fan of 105 degree days, where are the 80's? Heck the other day it was after 9pm and still in the 90's- that's crazy!

This menu reminds me of Summer. It's simple and fuss free and can be eaten with your hands. Both can be made ahead of time and require very little time to get them on in your belly. Of course they can be prepared and eaten any time of year but I think they're perfect for rounding out the last few days of Summer. They can be eaten as snacks or as a full meal and kids love them as much as the adults do too. The nice thing about these recipes is you can make as many or as few you need.

I made these ham and swiss sliders on sweet Hawaiian bread, but any soft white dinner roll will do. There's not one element that stands out above the other, but it's the buttery poppyseed mustard sauce that tops it all off that makes it unique. These popsicles taste like a slice of fresh pineapple. The original recipe called for milk but I did an experiment and made half with pineapple juice and those turned out to be better looking and tasting. And you don't need any fancy molds to make them, just fill up paper cups and put a stick in them. Make enough to feed your family or a crowd this Labor Day!

Ham and Swiss Sliders adapted from Christy

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• 12 good white dinner rolls (I used Hawaiian rolls)
• 12 pieces good honey ham
• 12 small slices Swiss cheese
• 3 Tbsp. mayonnaise
• 3 Tbsp. miracle whip

Poppy seed sauce:

• 1 1/2 tsp. poppyseeds
• 2 tsp. yellow mustard
• 1/2 stick butter, melted
• 1/2 tsp. dried minced onion or 1 1/2 tsp. fresh minced onion
• 1/4 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Cut the rolls in half and place cut side up. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly.

Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

NOTE: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Pineapple Pops adapted from Everyday Food

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• 3 cups fresh pineapple chunks (or one 14.5-ounce can chunks packed in juice, drained)
• 1/3 cup pineapple juice or milk
• ¼ cup sugar

In a food processor, combine pineapple chunks, juice or milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.

Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.

Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).

NOTE: The original recipe calls for milk to be added to the pops. I made half a batch with milk and the other with the reserved pineapple juice from the can. The juice was hands down more flavorful!

Hope you have a wonderful Labor Day weekend!