Scalloped Potatoes and Ham

So what do you do with all that left over ham?  Add it to scalloped potatoes.  When I used to work at Cook's Table in Wells we had a cook named Darlene.  Darlene was a very special woman that died way to early.  But I do remember when she made scalloped potatoes it was made with cream of chicken soup. I know that it sounds weird but it is oh so good. 

5 russet potatoes
1/4 cup onion chopped
1 can cream of chicken soup
1 cup milk
2 Tbsp butter
2 cups shredded cheddar cheese, divided
2 cups ham
salt and pepper
Onion powder
Garlic powder

Preheat oven to 375.
Heat cream of chicken soup, milk, butter, and 1 1/2 cups shredded cheese together until melted. Whisk until smooth.  Add onions and stir all together.
Peel and slice potatoes 1/4 inch thickness.  (slice evenly so they bake evenly).
Add a small amount of cheese sauce to bottom of pan.
Layer potatoes ham and cheese sauce.  I did three layers and pushed all the potatoes down so they were covered with cheese sauce. Sprinkle remaining cheese on top.
Cover with foil for about an hour and remove foil.  Continue to cook for approximately another 15-30 more minutes.  Remove from oven and let sit for 15 minutes before serving.

Pizza In The Round

Way back in the day I used to be a Pampered Chef consultant.  This recipe used to be one of my favorites to make cause it is so simple to put together.  Also most of the items you usually have on hand.  This is very similar to my recipe of Taco Ring.  They are both winners.

Ingredients:

• 1/2 cup chopped onion
• 1 medium green pepper
• 1 pound ground beef
• 1 clove garlic pressed
• 1 cup shredded mozzarella cheese
• 1 (7 1/2 oz) can pizza sauce, divided
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 2 packages crescent rolls
• 2 TBSP fresh parmesan cheese

Directions:

1. Preheat oven to 375.
2. Cut top off green pepper, remove stem, discard membrane & seeds.
3. Reserve bottom of pepper (to serve pizza sauce in later).
4. Chop the top of the pepper to make 1/4 of a cup.
5. Chop onion.
6. Cook ground beef, green pepper, onion and garlic in skillet over med-high heat until meat is no longer pink.
7. Remove from heat& drain.
8. Shred mozzarella cheese, combine meat mixture & cheese, 1/4 cup of the pizza sauce, Italian seasoning & salt.
9. To assemble the ring: Unroll crescent dough, separate into 16 triangles.
10. Arrange triangles in a circle on a round baking/pizza pan, with wide ends of triangles overlapping in the center & the points of the dough towards the outside. There should be approximately a 5 inch diameter in the center of the pan.
11. Scoop meat mixture evenly onto widest end of each triangle.
12. Bring points of triangles up over meat filling and tuck under the wide ends of the dough at the center of the ring.
13. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
14. Grate fresh parmesan cheese over top with cheese grater.
15. Heat remaining pizza sauce and fill green pepper bottom, place in center of the ring.
16. To serve, cut into wedges & serve with the pizza sauce.

 

Chicken Tetrazzini

I have made a lot of tetrazzini in my years but this recipe I believe is one of the best.  I really liked the chardonnay in it.  This is NOT for the person on a diet.  We paired it with watermelon.  Figured it would cancel each out for calories - right??

1 stick butter 

1/2 cup flour
2 cups heavy whipping cream
1 (14 oz can) chicken broth
1/3 cup chardonnay
1 Tablespoon chicken granules
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3 cups cooked chicken breasts, shredded
8 ounces spaghetti, cooked and drained
1/2 cup shredded Parmesan cheese
1 small can mushrooms or fresh  mushrooms - to your tasting

2 T butter
1/2 cup panko crumbs
1/4 teaspoon salt

Preheat oven to 325.  Melt 1 stick of butter in a large pot over medium-high heat.   Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, and seasonings and bring to a boil.  Lower the heat and cook for 7-8 minutes or until thick and bubbly, whisking constantly.   Remove from heat and stir in chicken, pasta, mushrooms and cheese.   Spoon mixture into a greased 13x9 baking dish.  Melt 2 tablespoons of butter in a skillet and stir in panko crumbs until they start to brown.  Remove from heat, stir in salt and sprinkle crumb mixture over the top of the chicken mixture.  Bake for 20 minutes.  Let stand 5 to 10 minutes before serving.

 

Texas Cavier

I really am not for sure what to put this under.  It really isn't a salsa or a dip.  So I will categorize under both.  I am not a fan of beans of any kind unless baked beans and than they have to have LOTS of brown sugar.  But I really enjoy this.   And hey they say beans are the magical fruit!!

1 can black bean
1 can black eyed peas
1 can shoe peg corn
1/4 cup onion
1/4 cup tomatoes
1/4 cup green peppers or yellow or red (personal preference)
8 oz Italian dressing

Drain beans and rinse off.  Add onion, tomatoes and green peppers..  You can always add more vegetables if you like.  Pour the dressing over all and mix well.  It is always better to make the night before and let sit.

Serve with your favorite Tortilla chips.

Enjoy!!!

Bread Machine Buttery Rolls

This recipe is really used for a bread machine but I think if you know how to make bread that you could easily make these rolls with a mixer.  I love to make bread or rolls and let my kitchen aid do all the work. 

1 cup warm milk (70-80 degrees)
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1 teaspoon salt
4 cups flour
1 package (2 1/4 tsp active dry yeast)

Add ingredients int he order list to your bread machine.  Run on dough cycle.  When dough is complete, divide into 20-24 portions and shape into balls.

Place on greased baking sheet.  Cover and let rise for 15 minutes.  Bake at 350 for 25-27 minutes until golden brown.  

Wedding Punch

I believe back in the day this punch used to be served at weddings.  Hence the name.  But we have used this punch for graduations, showers, where ever you need a good punch.  Super easy and cheap to make lots of punch.

1 (64 oz)  Hawaiian Punch
1 (2 Liter) 7 up or Sprite

Mix Hawaiian punch and 7 up.  Serve chilled. 

Cool Whip Frosting

This recipe came from my sister Barb.  She makes the best cakes around.  She used traditional frosting but sometimes used this one also.

8 oz cool whip, thawed
3.5 oz package instant vanilla pudding mix
1 cup milk
1 tsp vanilla

Stir together pudding, milk, and vanilla until it looks like pudding and than fold in cool whip.

If you don't like vanilla you can always use chocolate pudding.   You could use what ever flavor you enjoy.