It’s feeling like Fall …

I found another great Ham recipe.  I found Jenn-o makes turkey ham that is very tasty and perfect for recipes.  This Ham and Apple Casserole was a perfect for these cool nights we have been having.

A quick and easy meal for when you’re in a pinch.  I have to get my Thanksgiving menu together! 

How about you are you ready for Thanksgiving?

Feeling Like the Holidays … Making Meals that give me that feeling

Hi Gang well I’m starting to feel better but this cold really did kick my butt.  I haven’t felt this down an out in years.  I’m now at the stage where my body feels like it needs more sleep.

Getting close to the holidays I love to bring the flavors we love on the special occasions to our regular night meals.  Now I did use the crockpot again to make these.  NOW I know some of you think any form of crockpot cooking is not real cooking.  Now I could make these meals in the oven but sometimes busy schedule + sick mom = lot’s of crockpot meals.  Plus even when I’m not sick the crockpot does help make sure if I start a meal in the morning that by the time I finish my work we have something to eat.  Sometimes work doesn’t always mean I’ll be off early and have time to cook a good meal so there you have it crockpot haters … lol.

First on our list is Ham & Potatoes au Gratin.  I was fortunate enough to have my dad stop by and drop off some meats he smoked.  He brought over some ham which was fabulous and perfect for this recipe.

Next on the list is something with stuffing, no usually during the holidays I make my own stuffing but this was a fun twist on a classic.  Here is Crockpot Chicken & Stuffing.

And we end with one of my favorite flavors Pumpkin!  I used my favorite brownie mix from Winco, because the bulk section is my friend .  So we do the best thing and mix the two for this Pumpkin Swirl Brownies!

Happy Thursday, sorry all the food post are 2 days late.  I’m getting my groove back … lol.  Do you have something special planned tonight?  Are you doing holiday themed meals lately?

Is it a Holiday Themed Meal Already?

So I was in the mood for a holiday themed meal and found some favorites in a weight watcher themed way!  For you who have asked you would think with all this eating healthy I would be loosing weight sadly just staying the same … ugh.  But I’m sure soon something will go my way … lol.

First I start out with a Corn, Ham & Potato Scallop with was done in the crockpot.  For those who know me, know I love the crockpot since it’s so easy to throw things in and be done when I’m done with work.

Next on the list was a yummy side dish, not your usual Sweet Potato Casserole.  This recipe I found on my favorite site Skinny Taste. Now the pineapple was a different addition to this recipe, it gave the texture a different feel to it.  It also made it very sweet which means you can’t eat much which of course is a good thing in my case … lol.

Next on my list was a dessert, Cherry Cobbler.  The original recipe called for it to be in the crockpot but I put it in the oven since my crockpot was busy.  My little helper really enjoyed helping on this meal.  Sadly I had tons of left overs our dinner guest that night were sick and then the next day I got sick so left over’s went to waste .

So there you go a meal with a flair for the upcoming holidays. I’m sorry I’m still sick, feeling better but my voice is gone which is challenging since I’m on the phone all day long. 

Anything special for dinner tonight?

Left Over Ham? (Three Recipes)

As you know we love ham because it is sometimes as cheap as 99 cents a pound, and you can get like 4 meals out of it! That is what I call stretching my dinner dollar!

Rice anything is always a hit around here :).

Ham Broccoli Rice & Cheese Casserole

by Food.com

Ingredients

• 1 medium onion, chopped
• 1 tablespoon oil (I use extra virgin olive oil)
• 3 cups cooked rice
• 2 cups cooked ham, diced
• 3 cups broccoli florets, steamed
• 1 (10 ounce) can corn
• 1/2 cup milk
• 2 (10 ounce) cans cream of mushroom soup
• 1 dash salt
• 1 dash pepper
• 1 dash garlic powder
• 2 cups cheddar cheese, shredded (I prefer extra-aged)
• 1/2 cup fine breadcrumb
• 1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
• 1/4 cup butter, melted or 1/4 cup margarine

1. 1Preheat oven to 375 degrees.
2. 2Cook onions in oil over a medium-low heat until soft.
3. 3In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
4. 4Dump broccoli mixture into a large casserole dish.
5. 5In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
6. 6Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.ALEXIS NOTES: I used brown rice and fresh broccoli.

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Eggs Benedict Casserole

by Food.com

Ingredients

• 6 English muffins
• 10 -12 ounces Canadian bacon (2 packages, or use diced ham)
• 8 large eggs
• 2 cups reduced-fat milk (or whole milk)
• 1 teaspoon onion powder
• cooking spray
• 1/2 teaspoon paprika
• easy hollandaise sauce (Click link if you need a recipe)

Directions

1. 1Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
2. 2Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3. 3Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. 4While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before servingALEXIS NOTES: I used whole wheat english muffins.

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And what you do when you just the bone left over?

Pinto Bean and Ham Bone Soup

Ingredients

1 ham bone with some meat left on
2 cups dried pinto beans
8 cups water to soak dried beans in overnight
6-8 cups water for cooking beans in; alternatively use chicken stock
2 cloves garlic, chopped
1 large onion, finely chopped
1/2 cup green enchilada sauce
cilantro

1) Using overnight soak method, place dried beans and 8 cups water in large stockpot to soak over night. Drain beans in the morning and prepare to cook them in crock pot.

2) Place ham bone, beans, 6 cups water, garlic, and onion in crock pot. Cover and let the crock pot do its magic.

3) Check after three to four hours if using the crock pot or after two hours on the stove top to determine tenderness of beans. Also, add additional water if beans begin to dry out. Once they have softened and are finally cooked through, remove ham bone. Carefully cut off any ham remaining on the bone. Finely chop the ham and return it to the soup. Stir in green enchilada sauce and top with chopped cilantro. Check for taste and add salt and pepper if needed.

ALEXIS NOTES: I'm lazy ... lol I put the dried beans in and cranked it up to high :), I skipped the onion and cilantro.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday and Delicious Dishes.

TMTT & CPW ~ Holiday Meals and Left Over Ham Meal

Ok I'm over loaded with recipes so here we go a full packed holiday recipes, take your pick! ;)

First off I have to share our Corned Beef & Cabbage. I tried out a new recipe and LOVED it! Still using dad's beer that he left here ... lol :)

Slow Cooker Corned Beef, Cabbage and Vegetables

Slow Cooker Corned Beef, Cabbage and Vegetables

Prep time: 10 minutes Cook time: 9 hours

3	pound corned beef brisket with spice packet
16	ounces boiling onions, peeled
6	carrots , peeled and quartered
1	pound new potatoes
2	bay leaf
8	ounces Irish Amber Beer
2	tablespoons Dijon mustard
3	tablespoons molasses
2	teaspoons garlic, minced
1/2	head cabbage, cut into 4 wedges

[1] Place onions, carrots, potatoes and bay leaves in slow cooker. Place corned beef on top of vegetables.

[2] In a medium bowl combine beer, spice packet, Dijon, molasses and garlic, whisk until molasses is combined. Pour over corned beef. Cover and cook on low for 8 hours on low. Add cabbage and cook for 1 hour longer.

[3] Remove corned beef from slow cooker, thinly slice and serve with vegetables. Drizzle with cooking juices and additional Dijon, if desired.

ALEXIS NOTE: I used regular potatoes , we didn't have molasses so I used some brown sugar and whatever beer dad left here :)

For Easter I tried out a new Scalloped Potato recipe, yummy!!!

Supreme Scalloped Potatoes

Supreme Scalloped Potatoes

Ingredients

• 8 medium potatoes, peeled
• 1 1/2 cups shredded Cheddar cheese, divided
• 1/3 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3/4 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

ALEXIS NOTE: I of course did the easy way out and didn't boil the potatoes and shred them. I just sliced them thin with my slicer. It did take a little longer to cook but they were delish!!

This recipe you've seen, but I snuck in our healthy version of Mac and Cheese .. lol know one knew. For that recipe head to this post: Welcome to the Jungle (AKA Gym)

Then I did the famous Ham glaze, that is now requested every time I do ham. My Grandmother LOVED this, first words when she walked in "Did you make the Glaze?". For that recipe check out this post: MSM ~ Thanksgiving Day Goodies!

And then you ask what do I do with my left over ham? Well you take some of it, don't worry more left over ham recipes to come! :) My first left over ham is Ham & Cheese Ziti.

Ham and Cheese Ziti

Ham and Cheese Ziti

Macaroni-and-cheese lovers, take notice! This one has fun tube-shaped pasta, ham and cheese and is certain to be a favorite.

Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings

2 1/2	cups uncooked ziti pasta (9 ounces)
1/4	cup butter or margarine
1	garlic clove, finely chopped
1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
2	cups milk
1/2	teaspoon Dijon mustard
2	cups shredded Colby cheese (8 ounces)
4	ounces sliced cooked deli ham, cut into thin strips
1/3	cup grated Parmesan cheese

Heat oven to 350ºF. Cook and drain pasta as directed on package.

While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.

Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Hope you enjoy and find one or recipes you like!