Cheesy Ham and Potatoes

Cheesy Ham and Potatoes from http://jbeanrecipes.blogspot.com/2009/09/cheesy-ham-and-potatoes.html

I got this recipe from Coleen's Recipes who got it from Carries Cooking and Recipes who got it from Melissa d'Arabian, winner of The Next Food Network Star. And not one of our recipes are the same... we all tweaked it! But 'tis the nature of recipes. While my version didn't turn out exactly as I planned/hoped, it was really delicious and we'll be making it again.

Ingredients:
2 large potatoes, peeled and diced very small
1 cup ham, chopped very small
1 cup colby jack cheese, shredded
1/2 tsp salt
1/4 pepper
Heavy cream (2 Tbsp per serving)

Although this makes 12 individual cheesy ham & potato servings, it could easily be cut down to serve only 2 people by halving the recipe. An adult can easily eat 2 servings. And they warm up well for the next day.

Directions:

Chop potatoes very small.

Add ham.

Add cheese.Mix all together.Spray muffin tins with Pam. Spoon potato/ham/cheese mixture into each cup.Using a Tbsp, pour 2 Tbsp into each cup. Cover with foil. And bake for 20 minutes at 375. You will want a cookie sheet on the bottom rack because some of the cream will boil over (but only a little). After 20 minutes, remove the foil and bake an additional 20 minutes. At the last 5 minutes, put the oven on HI broil. Remove from oven and let set for 5 minutes. Carefully remove from muffin tin with a spoon.

Now, here is where mine went awry. Mine did not solidify into little cake-like potato patties like Coleen's. I think my potatoes may have needed to be a little smaller, maybe somewhere between chopped and shredded. But they still tasted so wonderful. I'll still be making them again. I ended up scooping them all out and putting them in a dish and serving it that way. It was okay. I was disappointed in the presentation but the taste was so good I didn't really care anymore. And I really liked the potatoes being cut up so small. My family absolutely loved them. We served them with chicken, but they'd be a great side dish for any meal. I also think they'd be great served at breakfast as well. They are super easy and all in one dish. That's my kind of meal!

Chicken Cordon Blue Pizza

Chicken Cordon Blue Pizza by Cathrine Dokos Morris

Roberts Alfredo Sauce:

1 pt Heavy cream

1/2 c. butter

1 tsp garlic powder

3 tbsp. cream cheese

1/2 to a 1 cup of Parmesan cheese just as much as you like I do a cup

On top of Pizza crust I use the pillsbury refrigerated ones and cook them at 400 for 5 mins before topping them..

Canadian bacon (or ham)

bacon crumbled ( I use the real bacon bits from sams club)

Green onions chopped

tomato's chopped

and chicken chopped into thin slices. I cook it with garlic and salt and pepper just however you like it. Cover with Mozzarella cheese and I put a small amount of Mozzarella cheese down on top of the sauce to help keep everything in place.

Then bake at 400 for 10 min or until cheese is melted then broil till cheese is nice and bubbly.. =)

Also can do this with pasta and make a dish same why. it is yummy and a lot less work but not as good. =)

Panini – Provolone & Salami

Panini – Provolone & Salami Rachel Betteridge

Low-profile sliced bread (I like sourdough or garlic flavor)

Classico Pesto

Sliced Provolone cheese

Sliced Cotto Salami (with peppercorns)

Tomato, sliced

Spinach leaves

Olive oil to brush on bread/ or butter (sometimes I do garlic butter)

Heat up your George Foreman or Panini Grill.

Assemble sandwich: spread a tsp or pesto on each slice of bread; layer salami first, cheese, tomato and then spinach. Oil or butter outside slices of bread for grill. Place Panini’s on grill and grill for 4-5 minutes.

Simple and Delicious! Nice for a change-up!

Roast Beef Melts

Roast Beef Melts from Ellie Collins

Roast beef
Provolone sliced cheese (or whatever cheese you want)
Green chiles
Au Jus packet
Sandwich rolls

Heat a little bit on water in a pan and heat roast beef in pan- can tear up a little. While heating meat, brush rolls with butter on both sides and broil very briefly in oven, with the rolls open. Heap roast beef on sandwich, place green chiles on top, and top with cheese. Put in oven under broil to heat, very briefly, until cheese is melted.

While heating, mix up Au Jus sauce (use water from heating roast beef). Very yummy, and very quick to make!

Tiffany's Fantastic Mac & Cheese

Tiffany's Fantastic Mac & Cheese by Tiffany Vranes

Here's the recipe for 1 cup worth- double or make according to amount wanted.

2 cups makes 9x9" pan
3 cups makes a 9x13" pan.

Put macaroni noodles or desired noodle type on the stove to cook then start white sauce:
(1 cup of noodles for 1 cup of sauce)

White Sauce (for 1 cup of sauce):
2 TBS butter
2 TBS flour
1/4 tsp salt
1 c. milk (slowly mix in)
1 inch think chunk of velveeta cheese
Mix till melted

After noodles are cooked drain and put in dish. Pour sauce over noodles when melted and stir. Let sit for a minute and turn on oven to 350. Cook for 10-20 minutes uncovered (depends on consistency wanted!) Be careful not to overcook.

Pan fried tacos

Pan Fried Tacos by Evelyn Hornbarger

Beef
Corn tortillas
Toppings for tacos:
Salsa
Tomatoes
Green chilies
Lettuce
Cheese
Sour cream

Season raw ground beef in small bowl with salt/pepper/thyme/desired seasoning. Get oil in pan hot, put corn tortilla in pan. Put little patty of raw ground beef on half of tortilla and fold tortilla over on meat. Cook on both sides till meat is done. Serve with desired toppings in taco.

A completely different tasting taco!

Cobb Salad

Cobb Salad from Healthy Calendar Diabetic Cooking Recipe book

Bag of Romaine lettuce or 8 cups chopped romaine lettuce
6 slices turkey bacon, chopped
1/2 lb boneless, chicken breasts, cooked and cubed
1 large tomato, diced
2-3 hard boiled eggs (or just whites), sliced
1/4 c. red wine vinegar
2 Tbs olive oil
2 tsp Dijon mustard

1. In large salad bowl, toss together romaine set aside.
2. Cook bacon until crisp. Arrange the chicken, tomato, egg, and cooled bacon over top of lettuce.
3. In a small bowl, whisk together remaining ingredients. Drizzle dressing over salad and toss to coat.

*Can adjust amounts of tossed in ingredients to desired taste
*Also yummy to throw in cucumbers, avocado, bell pepper, or chopped ham

Such a tasty, yummy, healthy dinner! We loved it- and they dressing was so tangy and wonderful!

Avocado and Tomato Sandwich

These are so good! Jake Laudie served this up for lunch when I stopped by to visit at his parents house.

Whole wheat buns
Avocados (1/2 per sandwich)
Tomatoes
Mayonnaise
Salt/Pepper

So Yummy! Such a healthy, delicious lunch!

Zuppa Toscana

Zuppa Toscana by Cera Edgley
Yummy, yummy Olive Garden tasting soup!

3-4 large Russet Potatoes
1 lb or less Italian Sausage (mild or spicy depending on how you like it!)
5-8 slices bacon, depending on thickness, quality and preference
Kale- however much seems good to you!
A dash or two of Fennel (optional. I didn't use it cause I didn't have it...I guess its usually in the sausage too)
1 cup or so heavy cream
Several cups Chicken stock (I used 2- 14.5 oz cans)
1 onion
1-2 cloves garlic
Salt and Pepper

1. Chop up potatoes (Thin slices like they do at the restaurant). Leave the skins on. Cover with chicken stock and some water if needed and bring to a boil.
2. Meanwhile, in a separate skillet, brown the Italian sausage along with a clove or two of crushed garlic.
3. In another separate skillet, cook bacon until crispy, then chop into little pieces.
4. Whenever either bacon or sausage is done, use skillet and grease to sautee onions.
5. Whenever sausage, bacon and/or onions are done, go ahead and put them in w/ the potatoes anytime. Keep covered with water or stock.
6. Add a dash or two of fennel.
7. Add a cup or so of cream at some point (you can do this anywhere from the beginning to the end to made for more or less "chowdery" potatoes) *I put it in with the sausage and onions.
8. Add chopped kale when you have about 5 minutes of cook time left. Also add salt and pepper to taste.
9. Its done whenever the potatoes are soft cooked (about 15-20 minutes maybe). All ingredients are however much you like and can be adjusted.

Fresh Corn Tomato Salad

Fresh Corn Tomato Salad by Rachel Betteridge


6 ears fresh corn, husked
2 cups red grape tomatoes, halved
1 bunch green onions (scallions), chopped
8 oz. mozzarella, cut into small cubes
1 ½ cups fresh basil leaves
3 TBS white wine vinegar
2 tsp Kosher salt
freshly ground black pepper
¼ cup extra-virgin olive oil

Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest at a steady stream, to make a smooth dressing. Shear off the corn kernels with sharp knife into a bowl. Toss in the tomatoes, onions and mozzarella. Pour vinaigrette over the salad and toss to coat. Cover and let sit for 15 min. or up to 2 hours. Before serving tear the basil over the salad and stir.

(hint = put mozzarella in freezer for a few minutes to firm up before cubing)

Creamy Potato Soup

Creamy Potato Soup by Rachel Betteridge

1 can chicken broth
4 stalks celery. Sliced
2 carrots, shredded
2 potatoes, diced
½ onion, chopped

Bring to a boil and cook, till soft. Add salt and pepper to taste.

Add:
1 can cr. of celery, chicken, mushroom (whatever you have)
1 cup milk

Stir until thickened and add 1 cup of cheese just before serving.

Zucchini Soup

Zucchini Soup by South Davis Recreation Water Instructor 2009

2 med. zucchini chopped
1 sm. onion finely chopped
2 meed tomatoes chopped
1 tsp. dried Basil
2 T. fresh minced Parsley (or dried 1T.)
1/3 c. butter

Put in large pan over med. heat and
saute until almost tender.

Stir in:
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper

Add gradually:
3 c. water
3 chicken boullion cubes

Bring to a boil, stirring constantly
Remove from heat when it comes to a boil.
Add fresh tomatoes (above) and:
14.5 oz. can of diced tomatoes
12 oz. can evaporated milk
1 10-14 oz. pkg. of frozen corn (or canned corn or off the cob corn)

Return to stove and reduce the heat.
Simmer 5 minutes and add cheeses:
1/4 c. fresh grated parmesan cheese
2 c. shredded cheddar cheese

Serve to your family. Mmmmmm! Heats up nicely, and cheeses melt in microwave.
Not quite as nice as freshly made, but it works.

Tomato Basil Soup

Tomato Basil Soup by Molly Richards 2007

5 strips bacon, diced
1 rib celery, chopped
½ cup onion, chopped
1 carrot, peeled and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced

6 fresh basil leaves, chopped
2 cloves garlic, minced
1-28 oz. can tomatoes, diced
2 chicken bouillon cubes
1 cup half and half

In large soup pot, cook bacon. Drain all but 1 TBS drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes. Add tomatoes and simmer over medium heat for 5 minutes. Add bouillon cubes and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes. Serve with toasted garlic or cheesy bread.

Very easy to make, nutritious and VERY delicious!
(We love to make homemade bread, cut in half, hollow out the middle then put the soup in to eat. So so so yummy!)

THE BIG SANDWICH

THE BIG SANDWICH


Roll out the dough to a nice rectangle. Butter the surface and place chopped ham, Swiss cheese and whatever vegetables you want (mushrooms, peppers, onions, tomatoes, etc.) on top. Roll the dough up from the long side. Place on a greased cookie sheet. Bake in a 350 oven for 20-30 minutes.


English Muffin Bread (machine)

1 ½ cup water
1 TBS sugar
1 tsp. Salt
½ tsp. Baking soda
3 ½ cups bread flour
¼ cup nonfat dry milk
2 tsp. Rapid or quick yeast


(This bread recipe is for the machine, but it can be done without the machine – just allow time for raising the dough.)

Italian Chicken and Tomato Pasta Toss

Italian Chicken and Tomato Pasta Toss Cera Edgley 2007

3 c. curly egg noodles
1 Tbsp. olive oil
1 lb skinless chicken breast (cut up)
2 c. grape & cherry tomatoes, halved
1/4 c. balsamic vinaigrette dressing
3 gloves garlic, minced
1/2 c. chopped fresh basil
1/4 c. parmesan cheese

Cook noodles; meanwhile heat oil in large skillet on medium-high heat. Add
chicken, cook 6 min. stirring occasionally. Add tomatoes, dressing, and
garlic. Cook & stir 3 min.

Drain pasta. Toss w/ chicken mixture and basil; sprinkle w/ cheese.

Greek Chicken

Greek Chicken Keirra Dyer 2005

Chicken, one breast per one to two people
I cook chicken in the oven for about 45 mins to hour in a little cheese fantastico salad dressing (they make a light version that is good).
diced tomatoes
diced cucumbers
shredded romaine lettuce
Crumbled feta cheese....all flavors are good
served with flat bread (sometimes hard to find, normally by the deli specialty breads or by their counter) Not as good with pita or pocket bread
Then top with cheese fantastico dressing

Crystal’s Quick Pizza Dough

Crystal’s Quick Pizza Dough Crystal Edgley


1 pkg. yeast
1 c. warm water
Mix and set aside

2 tsp sugar
1 TBS oil
dash of salt
2 cups flour
(I sometimes put a teaspoon or so of minced garlic in the crust)

Mix all together, knead and roll out until soft and springy. Grease and flour pizza pan. Bake at 425 degrees for 10-15 minutes.

Then add favorite pizza sauce and toppings and bake an additional 10-15 minutes.

Open face Crab Artichoke Sandwich

Open face Crab Artichoke Sandwich Merlene Betteridge

8-10 slices diagonally cut french bread
2 small cans drained crabmeat
14 oz.can artichoke hearts, drained & chopped
1 cup mayonaise
1 cup shredded parmesan cheese
8 oz. cream cheese, softened
1 cube butter, softened
6 green onions, chopped
2 roma tomatoes, chopped
8-10 slices Tillamook cheese

Butter and broil both sides of bread for number of people you will be feeding. Mix cream cheese, mayo, parmesan cheese and green onions. Gently stir in crabmeat and artichoke hearts. Put into oven at 350 degrees for 10 to 15 minutes. Divide mixture evenly amongst 8 to 10 slices of bread, top with crab mixture and 1 slice of cheese and broil until melted. Sprinkle with tomatoes for color and serve hot.

Butternut Squash Soup

Butternut Squash Soup Kelly Samsom 2006

1 butternut squash (about a 4 pounder) /// ½ tsp. dried marjoram
2 TBS olive oil /// ¼ tsp. black pepper
½ c. onion, chopped /// 1/8 tsp. cayenne pepper
5 TBS butter /// 4oz. cream cheese
3 cups chicken broth

Heat oven to 400 degrees. Cut squash in half length-wise. Remove seeds. Rub olive oil all over meat of squash. Season with salt and pepper. Place on baking sheet and roast in oven for one hour or till squash is tender. Allow to cool enough to handle. Meanwhile, in a large pot, saute onion in butter till onions are translucent but not brown. Add chicken broth, and seasonings. (in case you are thinking 1/8 tsp. of cayenne pepper is too little...trust me, don't add more. It's plenty. I left it out once too, and the soup was not the same.) Remove skin from squash and discard. Add roasted squash to chicken broth. Simmer about 10 minutes. Puree soup with cream cheese in blender till mixed and smooth. (You'll have to do this in batches...and take the center thing out of the lid of your blender so the steam can escape, or it'll blow up all over your kitchen) Add everything back to pot and heat through over low heat.