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.

Bacon Cheeseburger Pizza

I love bacon cheeseburger pizza. I didn't actually intend to make it but DH had accidentally told his parents that I was making this kind instead of the BLT pizza that I was really making. The dough recipe made two crusts, so instead of freezing it, I decided to give in and make the kind of pizza they were expecting. I didn't have a recipe, and instead played it by ear on what I could remember of when I worked at a pizza place in high school. It turned out fabulous.

Bacon Cheeseburger Pizza
Pizza crust-make your own or buy it
sauce-recipe below
6 slices bacon, browned and crumbled
1/2 lb. hamburger, browned and drained
1/2 tomato, diced
1/2 onion, diced
cheese, I used cheddar and mozzarella
pickles, optional

sauce:
ketchup
mustard
mayo
Worcestershire

mix the above ingredients together to taste

Spread crust out on pizza sheet or pizza stone. Spread a layer of sauce on the crust. Top with beef, onion, tomato, bacon, and cheese. I mostly did all the measuring by eye and just put how much I thought looked good.
Bake at 425 until cheese is golden brown roughly 17-20 minutes. Top with a pickle slice before serving.

BLT Pizza

I got this recipe from a mom on the mom's board I frequent. The recipe is easy and very tasty! I've made this several times already. This particular slice was from a Sunday when I had the in-laws over for pizza.

pizza crust (you can buy or make your own. Recipe I used is below.)
10 slices bacon, fried, drained, and crumbled
tomatoes, diced
onion ( I added)
cheese, I used cheddar and mozzarella
lettuce, about 2 cups
1 Tbsp. mayo
1 Tbsp miracle whip
salt
pepper

Spread pizza crust out on pizza pan or pizza stone. Brush with olive oil. Bake at 425 for about 5-7 minutes or until golden brown. Top baked crust with cheese, crumbled bacon, onions, and tomatoes. Bake until cheese is golden brown.
Meanwhile, mix the lettuce, mayo, miracle whip, salt and pepper to taste. Slice pizza and top with lettuce.

Pizza Crust - The Bread Machine Bible
1 cup plus 2 Tbsp. water
2 Tbsp. olive oil
3 1/4 c. white bread flour
1 tsp. salt
2 tsp. sugar
1 1/2 tsp. instant dry yeast

Pour the water into the bread pan, the add the oil. Sprinkle the flour over, covering the liquid completely. Place the salt and sugar in separate corners of the pan. Make a small indent in the middle of the flour and add the yeast. Close the lid, set the machine to 'basic dough' or 'pizza dough' and press start.

Brunch Lasagna

This is also from Taste of Home website. Another one made for my son's baptism and another hit.
8 uncooked lasagna noodles
8 eggs
1/2 cup milk
butter flavored cooking spray
2 jars (16 oz. each) Alfredo sauce
3 c. diced fully cooked ham
1/2 c. chopped green pepper
1/4 c. chopped green onions
1 c. shredded cheddar cheese
1/4 c. grated parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from heat. Drain noodles.
Spread 1/2 cup Alfredo sauce in a greased 10-in. square or 13-in. x 9-in. x 2-in. baking dish. Layer with four lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper, and onions.
Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375 for 45-50 minutes or until heated through and bubbly. Let stand 10 minutes before cutting.

**I made this the night before and refrigerated overnight, and it still turned out great.**

Breakfast Pizza

I got this recipe from my friend Joan. I'm not sure where she got it, but it was a hit at my son's baptism.

1 lb. bulk pork sausage
1 pkg. crescent rolls
1 c. frozen hash browns, thawed (Simply Potatoes brand works great)
1 c. shredded cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated parmesan cheese

Cook sausage. Separate crescents into 8 triangles, place in 12" pizza pan with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese.
In a bowl, beat eggs, milk, salt and pepper. Pour into crust. Sprinkle parmesan over the top.
Bake 375 for 25-30 minutes.

Baked Brunch Sandwiches

This recipe is from Taste of Home website. I made these for my son's baptism and they were easy and a big hit.
3 Tbsp. Dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar or swiss cheese (I used cheddar)
1 medium tomato, thinly sliced
3 Tbsp. butter, softened
4 eggs
1/4 c. milk
1/4 tsp. pepper

Spread mustard on one side of six slices of bread. Layer the ham, cheese, and tomato over the mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 for 30 minutes or until a knife inserted in the center comes out clean.

Southwestern Brunch Casserole

4 (4 oz.) cans chopped mild green chilies, drained
9 6" corn tortillas, cut into 1/2 inch strips
12 oz sausage, cooked crumbled and drained
4 oz. hot sausage, cooked crumbled and drained
1 pkg. dry taco seasoning
2 c. shredded monterey jack cheese, shredded
1/2 c. milk
8 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. ground cumin
paprika
cilantro
3 medium tomatoes, sliced
sour cream, optional
salsa, optional

This must be assembled the night/day before serving.

Add 1/2 pkg. taco seasoning to the cooked sausage. In the buttered 13x9x2 in. baking dish, layer 1/2 of chilies, 1/2 tortillas, 1/2 sausage and half of the cheese. Repeat the layers with the second half of the ingredients.
In a separate bowl, combine the milk, eggs, salt, black pepper, garlic salt, onion salt and cumin. Beat together until well mixed and pour over layered ingredients. Arrange tomato slices over the casserole and garnish with the paprika and cilantro.
Chill, covered overnight.
Bake, uncovered at 350 for 45-55 minutes or until firm in the center and lightly browned on the edges. Serve with sour cream and salsa.

Crockpot Oniony Pork Chops with Creamy Mustard Sauce

This recipe is courtesy of recipezaar. It is wonderful and I highly recommend it. The sauce makes a lot, and I usually serve the sauce over mashed potatoes. So yummy.

1 Tbsp. vegetable oil
4-6 one-inch thick pork chops
2 onions, thinly sliced
4 cloves garlic, minced
1 tsp. dry mustard
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 pinch cayenne pepper
2 Tbsp. all-purpose flour
1 Tbsp. cider vinegar
1/2 c. white wine
2 Tbsp. dijon mustard
1/2 c. whipping cream

Heat oil over medium-high heat in a skillet and brown pork chops on both sides. Place browned chops in the bottom of the slow cooker. In the same skillet, reduce heat to medium and saute onions until softened. Add the garlic, dry mustard, salt, pepper, and cayenne and cook for one minute. Add flour and cook, stirring for one minute. Add vinegar and wine and cook until thickened. Pour this mixture over pork chops and cook on low for 4-5 hours on low and 2-2.5 hours on high until the pork is tender. Remove pork chops from slow cooker and place on a warmed platter. Stir dijon mustard and whipping cream into the juices in slow cooker. When well combined, turn slow cooker off and pour the sauce over chops on platter and serve immediately.