In a small bowl whisk together the butter, brown sugar, mustard, Worcestershire, onion powder, and poppy seeds until well combined. Set aside.
Place the bottoms of the rolls on a large baking sheet(s) lined with parchment NOTE: IT'S FINE IF THE SANDWICHES TOUCH.
Add one small slice of provolone to each bottom, then add two slices of ham on top of the cheese, follow up with another small slice of provolone, then sandwich each slider with the tops of the rolls.
Liberally brush the brown sugar mustard on top of each slider, cover with tin foil, then refrigerate for a minimum of 4 hours, but 24 hours is best. Refrigerate the brown sugar mixture in a sealed container.
To serve, pre-heat the oven to 375 degrees (F).
Re-melt the brown sugar mixture, remove the foil, then liberally brush the tops of each roll again. Pour any remaining sauce over the tops of the rolls, recover with the foil, then bake for 10 minutes. Remove the foil and bake for another 10 minutes or until they are golden brown.
Using one of the rolls from the corner of a package, secure two black olives with toothpicks for the snake's eyes and add one slice of red pepper for the tongue.
Place the remaining sliders behind the snake's head in a slithering shape and serve.
For the African Meatballs:
Preheat oven to 400 degrees. Combine beef, onion, garlic, ginger, sesame oil, and breadcrumbs in a large bowl. Using your hands, mix together until well combined. NOTE: DO NOT OVER WORK THE MEAT OR THEY'LL GET TOUGH.
Using a small cookie scoop or spoon, shape the mixture into 60-65 balls and place on a baking sheet lined with parchment. Bake for 10-12 minutes or until cooked through. Allow to cool completely.
Put baking sheets directly into the freezer and freeze the meatballs for 2 hours then transfer to large freezer bags until party day.
On the day of the party, add meatballs to a large crockpot, whisk together pineapple preserves, hoisin sauce, ginger, and sriracha then pour over the meatballs. Cook on low for 4-5 hours, stirring occasionally. Sprinkle with sesame seeds and cilantro right before serving.
For Simba's lion veggie tray:
Spoon the hummus into the middle of a large serving platter and smooth into a circle.
Starting from the outside edges of the platter and working in, arrange the celery in a large circle, followed by the bell pepper, and finally the baby carrots.
Use two whole olive rings for the eyes, a cherry pepper or tomato for the nose, and sliced olive rings for the mouth and whiskers.
For the Guano Funfetti Cake Batter Dip:
Add blueberries and sugar to a large heat safe bowl and microwave for 4 minutes or until hot and bubbly and sugar is dissolved. Cool completely.
Pour whipping cream into the bowl of a stand mixer (or use a hand mixer) and beat until stiff peaks form. Stir in the cake mix until there are no lumps left then fold in the yogurt.
Transfer to a serving bowl, top with half of the blueberry mixture, and serve with animal crackers of choice.
For the Green Apple Jungle Juice:
Add kool aid packet and monk fruit to a large pitcher, top with water, and stir until monk fruit is dissolved.
Add pineapple juice and lemonade concentrate and stir.
Right before serving, pour in gingerale.
For the Safari Sangria:
Add the fruit and vodka to a large plastic container and refrigerate overnight, stirring occasionally.
In a large drink dispenser, combine wine, guava nectar, and sprite and stir.
Stir in fruit and half of the vodka (or more if you want it super strong) and serve.