Scalloped Potatoes and Ham

If you have ham leftover from Easter, 

you aren't the only one!  

Not sure what I was thinking when I bought a 10 lb ham

for the 5 of us…

Because, in case you were wondering, 

2 lb of ham for each person...

is a lot of ham!  

So, on day 4 of ham-for-dinner, 

I had to get a bit creative

and thought I'd bring back on childhood favorite of mine 

while I was at it.

  Enter

Scalloped Potatoes and Ham.

A pretty simple but delicious dish,

I had a hard time stopping myself from nibbling the leftovers.  

Just start by layering a sprayed baking dish with sliced potatoes,
in total I used 4 large potatoes,
sliced thinly.

Top the potatoes with 1/4 cup chopped onions,
2 pats of butter, cubed, 
1 tbsp of flour and 
a sprinkling of seasoning salt.

Since the ham brings a lot of salt to the dish,
don't go too crazy with the salt. 

Keep layering the potatoes and toppings
until your pan is full or you run out of something.

I stopped when my pan was full, 
but since it cooks down,
I wish I had heaped in one more layer!

For the finishing touch,
scald 3 cups of whole milk.  

This means to heat it so that you can see the film forming on top
(nope, that isn't a dirty lens)
but not so that it is boiling.

Pour that over the layers,
cover, to keep the moisture in while the dish got hot,
and bake for 30 minutes at 350 F.

Remove the foil after 30 minutes,
and bake for another hour of so.

I stirred after 30 minutes,
although I am very reluctant about opening up the oven while baking
because it lets so much heat out and causes uneven baking.

After an hour,
the potatoes were tender,
and the dish was saucy.

This continues to thicken as it cools.  

RECIPE:

Prep Time: 30 minutes

Bake Time: 90 minutes

Serves: 6

Ingredients:

4 large baking potatoes - sliced thinly

4 cups of cubed ham

1 medium onion - chopped

4 tbsp of flour

1/4 cup butter

Seasoning salt - to taste

3 cups of whole milk

Directions:

• Preheat oven to 350 F. 
• Spray baking dish. 
• Layer in 1 sliced potato. 
• Top with 1 cup ham, 1/4 cup chopped onion, 1 tbsp flour and 2 pats of butter, cubed. 
• Continue to alternate layers of potato and toppings. 
• Finally, scald 3 cups of whole milk and pour over top of dish. 
• Cover and bake for 30 minutes. 
• Remove foil and bake for an additional 60 minutes, stirring halfway through. 

Super Bowl (Three-Ingredient) Appetizers

Don't forget to Share on Facebook or Pin on Pinterest to save for later!

Superbowl week is generally a pretty exciting week around here.

I love to dream up new foods for a party and 

gather around friends and family for the big game.

Except, when my team gives away their chance to play in the Superbowl,

then, it's a little lackluster to think about the game

and how close we were to being there. 

Even though the Packers are also going to be watching from home,

I am still dreaming up some good treats

and want to share with you 

a collection of 3-ingredient appetizers for your own party!

Starting with the easiest…

Ranch Mushrooms…

Just add 2 packages of mushrooms, 

1 stick of butter and 1 packet of Ranch Seasoning 

to a slow cooker for a few hours. 

This picture just does not do these tasty bites justice.

Serve 'em straight from the slow cooker

or on a platter with a tooth pick. 

Next up,

Queso Blanco

Just salsa verde, cream cheese and 1 tbsp garlic powder. 

Can be whipped up in the microwave,

stirring after every 30 seconds or so. 

Or, in a mini-slow cooker 

for easy serving during the game. 

Another big hit…

Ham-Wrapped Pickles. 

Baby Dill pickles, deli sliced ham and 

veggie or onion cream cheese. 

Spread cream cheese on the ham. 

Roll up a pickle inside. 

Secure with a toothpick. 

Last, but not least, 

these amazing

Bacon Wrapped Shrimp

Simply thawed shrimp, wrapped in partially-fried bacon, topped with pizza sauce

and baked for 10 minutes at 350 F. 

Sausage, Egg and Cheesy Hash Brown Bake

I don't know about you, but I can hardly believe Christmas is just three days away!  

There is so much anticipation and build-up, that when it actually gets close, it seems surreal.  

I am extremely excited and grateful to have the next two weeks off to be home with the kids.  

Although, I have one minor problem…I tend to be overambitious!  

Yesterday I sat on the couch with my hubby watching the Packer game making out a 

to-do list and scheduling the tasks for the next two weeks.

  I will still get up at 5 am to start laundry and get my workout in, 

I will be as efficient as possible, 

but there is no way that everything I put on my list is going to get done, 

but that won't stop me from trying!  

My goals are to use the first week to get caught up and the second week to get ahead!  

Tackle some projects that have been lingering (like wedding and honeymoon pictures!) 

but I can't forgot that I also have to finish some of the Christmas details…

like sorting presents to ensure that the kids all of the same number and wrapping them.

So, perhaps all of the bedrooms and bathrooms won't get deep-cleaned, 

but you can be sure that the presents and cooking will get done!  

Speaking of cooking, 

how do you plan your holiday meals?  

It has been the topic of multiple dinner discussions over the past week, 

giving each family member a chance to request something special.  

We received a ham from Jerry's employer, 

so that will be accompanied with some roasted baby reds, a nice salad, corn and

fruit cocktail jello made in individual crystal glasses.

(something I did once that has now become a hard and fast tradition!)

As far as Christmas morning, 

I have a easy and delicious breakfast bake for you to make

that will be done just in time for you to open any presents that may have arrived.  

Just brown up 1# of bulk Italian sausage over medium heat. 

Then, sautee a chopped onion right in the same pan,

picking up some of the sausage flavoring. 

Into the baking dish a 28 oz bag of THAWED* hash browns were layered

and sprinkled with salt.  

*Leave the hash browns in the fridge over night and that will cut your baking time in half!  

Next, layer the cooked sausage over the potatoes. 

For an even quicker option, 

diced ham can be used which doesn't require any additional time for browning. 

One dozen eggs, 1 cup of milk, the cooked onions, 1 tsp of salt and 1/2 tsp pepper

were all whisked together. 

The egg mixture was poured over the sausage and potatoes. 

Topped with 1-2 cups of shredded cheddar 

and bake at 350 F for about 30-35 minutes. 

Until the eggs are cooked and the cheese is browned. 

Let stand to cool for 5-10 minutes before serving. 

This was a perfect brunch on a busy sport morning and 

I made it again this past weekend 

for a Christmas gathering on my extended side of the family. 

RECIPE:

Prep Time: 30 minutes

Bake Time: 30 minutes

Serves: 10

Ingredients:

1# of bulk Italian sausage (diced ham could be substituted for a quicker prep)

1 onion - chopped

28 oz bag of THAWED hash browns

1 dozen eggs

1 cup of milk

1 tsp of salt

1/2 tsp pepper

1-2 cups of shredded cheddar 

Directions:

• Preheat oven to 350 F. 
• Layer hash browns into 9x13 pan. 
• Brown sausage over medium heat, layer over hash browns. 
• Sautee onion in sausage pan. 
• Combine eggs, onion, milk, salt and pepper; whisk well. 
• Pour over hash browns and sausage. 
• Sprinkle with cheese. 
• Bake for 30-40 minutes. 
• Let stand before serving. 

Black Bean and Ham Soup

This hearty and flavorful Black Bean and Ham soup really hits the spot on nights like this!  

I just can't get enough of all of my favorites in one pot…

black bean, corn and ham amongst other veggies.  

This soup is so good, that even when I make my largest pot for dinner with dear friends, 

there is nothing left but smiling faces and full tummies.  

I'm thrilled that soup season is here and we will just keep putting down, 

whatever it is that I whip up.  

Although, this is not a fly-by-night soup recipe.  

Sometimes, many times, actually, I just throw stuff together and hope it turns out.  

This soup is an old favorite that I have been making for years, 

one that was known to pay off snow-blowing debt to my dear neighbors,

and magically my driveway was always clear…

often times before I even woke up in the morning.

To get this one pot wonder started, 

a tablespoon or two of olive oil was added to the pan

along with one onion, pepper and tomato, 

all chopped up and

seasoned with 1 tbsp minced garlic, 1 tsp ground oregano and 1 tsp ground cumin

for some initial sautéing. 

  

Once the veggies were softened, 

two cans of black beans were emptied into the pot

along with one jar of black bean and corn salsa

for some nice flavor and just a little heat. 

A third can of black beans would work just as well. 

Finally, 4 cups of chicken broth,

16 oz of frozen corn and

2 cups of cubed ham were added

and simmered for about 30 minutes. 

Just doesn't seem right that soup THIS good can be THIS easy!  

Don't think twice, just enjoy!

RECIPE:

Prep Time: 15 minutes

Simmer Time: 30 minutes (or less)

Serves: 8

Ingredients:

1-2 tbsp olive oil 

1 onion - chopped

1 green pepper - chopped

1 tomato - chopped

1 tbsp minced garlic

1 tsp ground oregano

1 tsp ground cumin

3 cans of black bean *one can could be replaced by black bean and corn salsa*

4 cups of chicken broth

16 oz of frozen corn 

2 cups of cubed ham

Garnish with sour cream, cilantro, tortilla chips. 

Directions:

Sautee seasoned onion, pepper and tomato in olive oil over medium heat for 5 minutes until softened. 

Add black beans, it is not necessary to drain them. 

Then, finished with broth, corn and ham. 

Simmer for about 30 minutes. 

While the soup simmers, the black beans will open up which will give the soup a thicker texture.  

Slow Cooker Split Pea Soup

Here is quick, easy and guilt-free comfort food! 

This really hit the spot after spending the afternoon outdoors on a brisk fall day.  

We were all chilled and hungry, delighted by the aroma when we walked in the door.  

Just throw all of the veggies in the slow cooker in the morning and 

rest easy knowing that dinner will be ready when you get home!  

I know it was a relief for me yesterday. 

Start with about 2 cups of cubed ham and 2 cups of dried split peas.  

We all prefer thicker soups, so if you don't, you can certainly used less peas (and, eventually, rice).

Next pour in 6 cups of broth, any combination of whatever you have on hand will work…

I used 4 cups of chicken and about 2 cup of beef that was already open in the fridge. 

If I don't have broth on hand, I am fine with substituting the bouillon cubes.  

Additional 2 cups of water added to round out the liquids.  

Then, chop up and add some veggies, 1 medium onion, 3 stalks of celery and 3 carrots.  

Finally, 1/2 tsp ground thyme and 1/2 tsp of black pepper were added for additional flavor.  

The slow cooker was set on high for 5 hours, could also be on low for longer

and was ready to fill and warm our tummies.  

Just before serving, nearly 2 cups of minute rice were added to the vessel and 

given about 5 minutes or so to cook before serving.  

The longer it sits and cools, the thicker it gets, so more water can be added according to your preference.  

RECIPE:

Ingredients:

2 cups of cubed ham

2 cups of dried split peas

6 cups of broth
2 cups of water
1 medium onion - chopped
3 stalks of celery - chopped
3 carrots - chopped
1/2 tsp ground thyme
1/2 tsp of black pepper
1-2 cups of minute rice - depending on desired thickness

Serve with oyster crackers, parmesan and/or shredded cheddar cheese.

Directions:
Add all ingredients, except rice, to the slow cooker and stir. 
Set on high for 4-6 hours or low for 8-10 hours.
Add rice just before serving, allowing 5-10 minutes to cook.  

Swiss Sweet Potato and Ham Bake

With kudos to my husband, I have a very tasty dinner recipe to share with you….Swiss Sweet Potato and Ham Bake

Whenever I need some help with meal ideas to get me out of a rut of serving my beloved chicken, Jerry is fabulous at throwing out all sorts of great suggestions for me to work with. Some times they are a bit off the wall (see succotash), but I am always grateful nonetheless.

Last week he suggested ham and sweet potato pie...wasn't quite sure what to think of that, but I'm always up for anything, at least once, and certainly want to take his suggestions to heart, to keep them coming.

Thankfully, this dish turned out better than either of us would have guessed.

I likened it to the scalloped potatoes that my mom used to make, but healthier with sweet potatoes…smokey, creamy, cheesy and sweet!  Pretty good combination, if I do say so myself!

Can't complain, while the kids didn't go back for seconds, like Jerry and I, they did eat what was served without much fuss.

Perhaps it was because we were eating it during our family football draft, regardless, made something a little different and was enjoyed by all.

Just started with three sweet potatoes, pierced with a fork before microwaving for 10 minutes to cook.  

While the sweet potatoes were cooking, 1/2 stick butter was melted in a sauce pan and half of an onion, chopped, was added to soften a bit.  

For seasoning, 1 tsp salt, 1/2 tsp crushed basil, 1/2 tsp ground mustard and 1/2 tsp ground black pepper were added to the pan.  

In order to keep this recipe gluten free, 1/3 cup soy flour was used instead of wheat flour 

as a thickening agent.  

One and one quarter cups skim milk were added and the sauce was simmered a bit over medium heat until desired consistency. 

Finally, two cups of cubed ham and one cup of shredded swiss 

were added to complete the ham and cheese sauce.  

Mmmmm!

Once the sweet potatoes were cooled, they were cubed as well. 

If you don't like the skin, you can surely remove it.

I'm kinda a big fan…

lots of vitamins there!

And, honestly, once you add all that smokey, creamy cheesiness, I never even noticed the skin. 

Two cups of the ham and cheese sauce were spooned in over the first sweet potato. 

Another sweet potato was added. 

Then, the rest of the sauce. 

And, finally the last potato.

The dish was covered and baked at 325 F for about 20 minutes. 

Sprinkled with the last 1/2 cup of swiss cheese and some additional basil, 

if you like, for visual appeal.  

Scoop, serve and enjoy! 

RECIPE:

Ingredients:

3 sweet potatoes

1/2 stick butter

1/2 onion - chopped

1 tsp salt

1/2 tsp crushed basil

1/2 tsp ground mustard

1/2 tsp ground pepper

1/3 cup soy flour

1 1/4 cups skim milk

2 cups of cubed ham 

1 1/2 cup of shredded swiss (divided)

Directions:

Pierce sweet potatoes and microwave for 10 minutes. Upon cooling, cut into cubes. 

Melt butter in sauce pan, add onions to soften. 

Season with salt, basil, mustard and pepper. 

Add soy flour and milk, simmer for a couple minutes. 

Add ham and 1 cup of swiss cheese. 

Add 1 cubed sweet potato to bottom of quart baking dish. 

Cover with 2 cups of ham and cheese sauce. 

Add another cubed sweet potato. 

Cover with remaining ham and cheese sauce.

Add last sweet potato. 

Cover and bake at 325F for 20 minutes. 

Top with 1/2 cup shredded cheese and additional basil (optional)