Heat cream cheese in microwave until smooth & warm, stirring occasionally to prevent scorching.
Add shredded cheddar cheese to warm cream cheese mixture. You can vary the cheese mixture depending on how much of a cream cheese taste you want. If you want more of a sharp cheddar taste, add more shredded cheese.
Stir until blended smooth, which may require additional heating. (Mixture should be a light orange color)
Stir in green onions to mixture.
While still warm, drop a spoonful of mixture onto one end of ham slice. Also spread a very thin layer of cheese picture across rest of ham slice (this will make the roll stick together.
Tightly roll ham up pushing cheese mixture through slice evenly. Cheese mixture should stick ham roll together.
Once rolled, refrigerate ham rolls flap side down for 3-4 hours until solid.
Once solid, slice rolls up to desired size or eat whole & serve.
Defrost wings & soak them in buttermilk overnight.
Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
Once the sauce boils for a minute or so you can turn it off; it’s done.
When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.
Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.
Place baguette slices in 250°F oven & bake until crisp & golden brown. Remove from oven & allow to cool.
In a sauté pan, heat the butter & olive oil & then add the onions & cook slowly over low to medium heat.
Add salt & pepper to the onions & stir occasionally while keeping the onions evenly distributed on the bottom of the pan.
Add the wine & allow the onions to continue to caramelize. Make sure that the onions do not burn or you will taste some bitterness instead of the sweetness that you are trying to achieve.
Once the onions are golden brown & the liquid has been cooked off, remove from heat & allow to cool.
Rub the fresh garlic clove on each slice of toasted bread (crostini).
On each crostini, place a heaping tsp of caramelized onions & a tsp of grated Gruyere & place on a baking sheet.
Place crostinis in 300°F oven & bake until the cheese is melted & just starting to bubble. Remove from oven.
Serve these warm & watch the reaction of your guests. Bon Apetit!!
Chef’s Note: These appetizers are addictive & delicious. You can experiment with other types of cheese but I highly recommend using Gruyere. It’s a form of Swiss cheese that is so much more complex in flavor than the traditional Swiss that you may be used to. At first it’s a little fruity & then becomes earthy & a little nutty. It goes perfectly with the caramelized onions. This takes a little bit of time to prepare but you & your guests will not regret it. The number of servings will vary.