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.

Banana Crumb Muffins

A mom on my mom's board posted this recipe a little while back. Last week I had two bananas that needed to get used and I remembered this recipe. I ended up making them and am so glad I did. I did make some minor adjustments, but overall, I will be making these again, and again, and again!

Banana Crumb Muffins - Allrecipes.com

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 c. oatmeal
1 tsp vanilla

1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour, oatmeal, and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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.

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.

Crash Hot Potatoes

When I found this recipe, I knew I had to try it for three reasons: 1) because I LOVE potatoes. 2) because most everything I've made from PW turns out AWESOME. 3) they were quick and simple. These turned out to be fantastic! I've only made them with dried rosemary, but you could honestly use any herb you want fresh/dried, doesn't matter. I urge you to try these at your earliest possible convenience. Your mouth will thank you.

Crash Hot potatoes- Pioneer Woman

Small round potatoes (like new potatoes)
Olive Oil
Kosher Salt
fresh cracked black pepper
Rosemary (or other herb)

Bring a pot of water to a boil. Add washed potatoes and cook until tender. On a sheet pan, drizzle olive oil. Place the potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of the crushed potatoes with olive oil. Sprinkle with Kosher salt, fresh cracked pepper, and herb of choice.
Bake at 450 for 20-25 minutes or until golden brown.

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.

Chicken Tortellini Soup

I got this recipe from a mom's board that I frequent. The only change I made was to add a can of diced tomatoes which I think really adds some extra flavor. Both times I've made this, I haven't had the bay leaf and it has still tasted fine. This is a great, quick and healthy dinner for weeknights.

1/2 C chopped onion
1 t minced garlic
1 T cooking oil (I used olive oil)
1 9 oz. package of fresh cheese tortellini (frozen works fine, too)
6 C chicken broth
2 C frozen mixed veggies (I used the mix that's carrots, peas, green beans and lima beans and I used the whole bag-didn't measure)
2 5 oz. cans chunk-style chicken (I just used leftover baked chicken breast, about 1 1/2 breasts)

1 can diced tomatoes (I added)
1 t thyme
1 t parsley
1 bay leaf (didn't use)
1/4 t pepper
grated parmesan or Romano cheese

Cook onion and garlic in oil for 2 minutes.
Stir in tortellini, chicken broth, veggies, chicken, seasoning and pepper.
Bring to a boil.
Reduce heat and simmer for 5-10 minutes

Serve with grated parmesan or Romano cheese on the top.

Cheeseburger Soup

I've made this soup a few times for my family now and each time I forget to take a picture and put it in my blog. This time I actually remembered. I like to make this rich, hearty soup on cold Minnesota days because it is very filling. This recipe makes enough for leftovers, but I generally freeze the remaining amount for another day.

Recipe adapted from allrecipes.

1 lb. ground beef
1 c. chopped onion
1 c. shredded carrots
1 c. chopped celery
1 tsp. dried basil
1 tsp. dried parsley
4 Tbsp. butter
4 c. chicken broth
4 c. cubed potatoes
1 can petite diced tomatoes
1/4 c. all-purpose flour
2 c. shredded cheddar cheese
1 1/2 c. milk
1/4 c. sour cream

In a large pot, melt 1 Tbsp. butter over medium heat. Cook and stir in vegetables and beef until beef is browned. Stir in the basil and parsley and add the broth, potatoes, and can of tomatoes. Bring to a boil and simmer until potatoes are tender, about 10-12 minutes.
Melt remainder of butter and stir in flour. Add the milk and stir until smooth.
Gradually add milk mixture to the soup stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through.
DO NOT BOIL.