My sister made these sliders for a family event. The adults liked these as much as the kids. You could add other favorite pizza toppings with the pepperoni.

• 12 count Hawaiian rolls
• 2½ c. shredded mozzarella, divided 1 c. and 1½ c.
• ¾ c. pizza sauce
• 20 slices pepperoni
• 1/3 c. butter, melted
• 2 T. grated parmesan
• 1 t. dried Italian seasoning

Preheat oven to 375°F. Lightly spray a 9×13 baking dish with pan spray. Keeping the rolls connected, slice the rolls in half horizontally. Remove the top connected rolls and set aside.

Place the bottom connected rolls in the baking dish. Sprinkle 1 c. mozzarella on the rolls in the baking dish. Spread pizza sauce over cheese. Layer 5 rows of 4 slices of pepperoni on top of pizza sauce. Sprinkle the remaining cheese over the top. Lay the top section of the connected rolls on top.

Brush melted butter on roll tops. Sprinkle with parmesan and Italian seasoning. Cover with foil and bake for 25 minutes. Remove from the oven and slice the rows to make individual sliders. Serve hot.

This is another older “Jello” salad recipe. It makes a large dish, and the sweet/tangy combination would be good for picnics or cook-outs.

• 1 6 oz. (8-serviing package) lemon or orange gelatin
• 8 oz. whipped cream cheese or regular cream cheese, softened
• 20 oz. can crushed pineapple, drained
• 4 c. boiling water

Place gelatin in a large bowl. Add boiling water and stir until gelatin is dissolved. Mix in cream cheese. (Consistency will be slightly lumpy.)

Refrigerate until it begins to thicken, about one hour. Blend in drained pineapple and refrigerate mixture until it is completely set, about three hours or overnight.