Scalloped Potatoes with Ham

This is another Pioneer Woman recipe. Well, it is adapted from this recipe by PW (that recipe alone is fabulous also). These potatoes are not healthy at all, but ultimate comfort food and a great use for leftover ham. It was a little warm for these the other day, but I needed to use up the ham and was craving these.

Scalloped Potatoes - adapted from a PW recipe

4 to 5 russet potatoes

1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

2 c. diced ham

2 c. shredded cheddar cheese

Preheat oven to 350 degrees.

Slice potatoes very thinly.
Add butter to a large skillet over medium low heat, When melted, add diced onion and ham. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place a layer of potatoes in a buttered baking dish. Pour a layer of ham mixture over the top. Spread some cheddar cheese. Repeat layers ending with cheddar cheese. Top with Parmesan cheese.
Top with Parmesan cheese and bake for 60 minutes, or until browned on the top. Allow potatoes to sit 15 minutes before serving.

Pita Chip Crunch

I love the Pioneer Woman and her recipes. When I saw this recipe I knew I had to make it. I finally got around to it and like all her other recipes I've tried, I wasn't disappointed. Now, it wouldn't be like me to stick to a recipe, and this one is no exception since I thought it needed peanut butter. Nothing better than chocolate and peanut butter.

Pita Chip Crunch - Pioneer Woman
1 bag Stacy's Simply Naked Pita Chips
3/4 bag chocolate chips
1 cup chopped nuts (I used walnuts)
2 large spoonfuls peanut butter (can use more)

melt chocolate in a bowl in the microwave. Do this by putting it in a microwave safe dish and on high for a minute. Stir. Continue to heat at 15 second intervals until melted. Add peanut butter. Stir.
Place pita chips on waxed paper in a jelly roll pan. Try to get it to one layer. Pour a bit of the chocolate mixture over the top. Sprinkle half the nuts over the top. Pour the remaining chocolate mixture over the top and sprinkle remaining nuts over. Chill in the fridge or freezer until chocolate hardens about 15-20 minutes. Break apart and enjoy.

Veggie Pizza

Mmmm... I love veggie pizza. It is one of my favorite things to eat at parties. I had never made it before, though, so I decided to make it for Father's Day BBQ. It turned out to be very very easy and super tasty. Eddie wouldn't eat it because he isn't a fan of crescent rolls as crust, but that was okay with me...more for me to eat!

Veggie Pizza - courtesy Diana's Kitchen

2 packages refrigerator crescent rolls
2 8 oz pkgs. cream cheese -- I used reduced fat
3/4 cup mayonnaise
1 package Hidden Valley Original Ranch Dressing -- (dry mix)
4 to 6 cups chopped vegetables*
1 cup shredded cheddar cheese -- optional
dried dill - 2 pinches (I added)

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes or until golden brown. Combine the cream cheese, mayonnaise and dressing mix (can add chopped chives, dill, a few drops of hot sauce, etc.) and beat until smooth.

Chill to allow flavors to blend.

Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables (and cheese if desired) over all.

Chill for at least an hour.

*There are a wide variety of veggies you can use. Use whatever you have/like. I used broccoli, cauliflower, green onion, and carrots. Other ideas are tomato, cucumber, olives, green onions, pepper (red, green yellow), mushrooms, cucumber, red onion.

Cowboy Caviar

I love this stuff. I like to make it for BBQ because it is so easy and always a crowd pleaser. I took it to the township picnic last week and one of the ladies there commented on what a great "salad" it is. I guess it could be a salad, but I prefer it with chips. I also like to pretend it's healthy.

Cowboy Caviar

1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 bag frozen corn (I use Mexicorn)
1 small jar Pimento (drained and diced)
1 medium Onion (diced)
1 cup chopped Celery
1 cup chopped Green Pepper
2 chopped Jalepeno Peppers

Bring the following to a boil and add to the above mixture:
1 teaspoon Salt
½ teaspoon Pepper
1 Tablespoon Water
¾ cup of Cider Vinegar
½ cup Vegetable Oil
1 cup Sugar



Let refrigerate overnight after combining together.
Drain before serving.
Serve with Frito Scoops.

Banana Split Salad

I got this recipe from my sister-in-law and made it for the first time for the Father's Day BBQ we went to yesterday. It was a big hit, and I will be making it again. It is almost like a dessert than a salad. I love the pink color and would probably make this for a bridal shower or baby shower.
Even better than the taste is the ease of preparation!

Banana Split Salad

1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts

Blend milk and whipped topping and then add the rest. Chill for at least 3 hours.

Banana Cream Cheesecake

I got this recipe from the fall edition of the Kraft Food and Family magazine. It sounded syummy and easy, which is my perfect combination so I decided to make it. My picture isn't the best because it didn't cut as well as I would have hoped. The cheesecake portion just tastes like cheesecake, and I'm disappointed that the banana flavor didn't come out more. I think next time I'm going to add some banana extract in the cheesecake portion to give it that extra flavor or I might just mix the bananas in with the cheesecake part instead of slicing them.

1 pkg. white cake mix, divided

4 eggs, divided

3 Tbsp. oil

2/3 c. packed brown sugar, divided

2 bananas, sliced

2 (8 oz.) pkg. cream cheese (I used reduced fat)

2 Tbsp. lemon juice

1 1/2 c. milk

1 1/2 c. whipped topping (I used Cool Whip)

Preheat oven to 300 F. Reserve one cup dry cake mix. Mix remaining cake mix with 1 egg, oil, and 1/3 c. sugar with mixer (mixture will be crumbly). Press into bottom and 1 inch up the sides of a 13x9 baking pan. Top with sliced bananas.

Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice. Beat 1 minute. Blend in milk (batte will be thin). Pour into crust.

Bake 45-50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping. Refrigerate leftovers.

**I also think this would be good as a basic cheesecake recipe. Just omit the bananas and serve with pie filling or a topping of your choice**

Swedish Meatballs

So, I've decided I should try and update this thing more often. Here is a great recipe for Swedish Meatballs. I got this from my friend Heather and made some slight modifications, which are in bold print. My son even ate two of these, and they taste great reheated also!

1 lb. ground beef
1 small potato, grated
1 med. onion, grated
1/3 c. half and half
1/2 c. crackers
salt and pepper to taste

Mix those ingredients together. I added some beef grill seasoning. Form into balls.

Roll balls into flour and brown in a pan. Put all browned meatballs into a casserole dish.

1 can cream of mushroom
1 can water I used one can of half and half so I could use the rest of it up.

Mix cream of mushroom and water (half and half) and pour on top of meatballs. I actually poured the mixture in the pan that I had browned the meatballs in to get up the browned bits on the bottom of the pan. Then I poured over meatballs.

Bake at 300 (350 since I misread the recipe card) for 1 hour.

These were great with mashed potatoes!!

Chicken Wing Dip

I found this recipe on Allrecipes some time ago, but have modified it a little big. It is always a big hit.
2 (8 oz.) pkg. cream cheese
3/4 (or more if you prefer) hot pepper sauce (I use Franks Red Hot)
1 c. blue cheese dressing (ranch if you prefer)
2 c. shredded cooked chicken
1 c. shredded cheddar cheese (or whatever you have on hand)

Preheat oven to 350 degrees. In a medium bowl, stir together the softened cream cheese and hot pepper sauce until well blended. Mix in the dressing, chicken, and cheese. Spread into a 9x13 baking dish. Bake for 30 minutes. If oil collects on top, dab off with a paper towel. Serve with tortilla chips and veggies (I like celery).

**I've also put all ingredients in a crock pot and it's worked out great that way also**

Raspberry Lemonade Cake

I made this for Easter and it was a hit. This recipe is from Betty Crocker, though I made a couple of changes.

1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whiped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired

**substitute 1/3 c. unsweetened applesauce for the vegetable oil to reduce fat**

Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.
In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting. With a spoon or toothpick, swirl gelatin into frosting.
Garnish with raspberries and lemon peels if desired.

**I added about 1 tsp. of lemon extract and some of the lemonade concentrate to the frosting/whipped topping mixture which added great flavor**

This could also be made with other combinations of gelatin like lime or strawberry.

Overnight Lasagna

This is a great lasagna for kids or those who don't like cottage cheese or too much going on in their lasagna. This is also a great make ahead supper for those busy nights when you are short on time.

1 pkg. lasagna noodles
2 cups shredded mozzarella cheese

Combine the following and cook into a sauce:
1 1/2 lb. ground beef, browned
1 pkg. spaghetti sauce mix
1 can cheddar cheese soup
1 can tomato soup
1 can tomato sauce
1/4 c. chopped onion

Put a layer of the uncooked noodles in a 9x13 pan. Cover with sauce. Cover the sauce with cheese. Repeat layers. Place noodles and cheese on the top. Cover and refrigerate overnight. Before baking, pour a little tomato sauce around the edges of the pan. Bake at 350 for one hour. Let sit 10 minutes before cutting.