Ham & Chicken Casserole

 Easy to make.  Freezes well , before baking and makes 2 trays.   Wonderful way to use leftover ham.

HAM & CHICKEN CASSEROLE

(serves 16)

Ingredients:

*1 1/2 pounds medium egg noodles

*4 cups ham, cooked and chopped or shredded

*4 cups chicken, cooked and chopped or shredded

*4 cans (10.75 ounce) cans cream of chicken soup (or make your own)

*4 cups frozen cut green beans, thawed 

*1 1/2 cups milk

*2 teaspoons Worcestershire sauce

*1 teaspoon hot sauce (will not make it hot, just gives a little flavor

*1 teaspoon ground black pepper

*1/4 cup butter, melted

*3 cups Monterey jack cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Cook pasta as directed on package.

~Remove from heat, and drain.

~Mix in ham, chicken, cream of chicken soup, green beans, milk, Worcestershire sauce, hot sauce, and pepper.

~Spray "2"  9x13 inch baking dishes.

~Pour into prepared pans.

~Drizzle butter over casseroles.

~Sprinkle cheese over top.

~Bake for 20-30 minutes, or until heated through and cheese is melted.

**You can freeze this.  Follow directions, but do not bake.   Freeze.   When ready to cook, thaw half way and bake for 40-50 minutes.  

**subsitute green beans with broccoli.

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Ham & Cabbage Soup

 Great way to use your leftover ham.  

HAM & CABBAGE SOUP

(serves 8)

Ingredients:

*2 tablespoons olive oil

*1 medium-small sweet potato, peeled and chopped small

*2 large carrots, peeled and chopped

*2 stalks celery, chopped

*1 medium yellow onion, chopped

*2 garlic cloves, minced

*2 cups cooked ham, shedded or chopped

*5 cups ham broth (can use chicken broth)

*1 (32 ounce) container chicken stock (or make your own)

*2 cups stewed tomatoes (I make my own)

*1/2 cabbage, cored and shredded

*1 (15.5 ounce) can northern beans, drained and rinsed (or your favorite beans)

*2 bay leafs

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 1/2 teaspoon Italian seasoning

*2 teaspoons Worcestershire sauce 

*1 teaspoon ground black pepper

*Only add salt if needed.  

Stove Top Directions:

~In a large stockpot over medium heat, heat olive oil.

~Sauté sweet potatoes, carrots, and celery for about 3 minutes.

~Add onion and sauté another 2-3 minutes.

~Add garlic and sauté for another minute.

~Add ham, chicken stock, ham stock, stewed tomatoes, ham, bay leaves, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, and pepper. 

~Cover and simmer for 10 minutes.

~Add cabbage and beans and simmer cover for 15-20 minutes or until cabbage is wilted and potatoes are tender.

~Remove bay leafs before serving.

Instant Pot Directions.

~In liner of instant pot, heat olive oil.

~Once hot, sauté sweet potatoes, carrots, and celery for about 3 minutes.

~Add onion and sauté another 2-3 minutes.

~Add garlic and sauté for another minute.

~Add chicken stock, ham stock, stewed tomatoes, ham, bay leaves, onion powder, garlic powder, Italian seasoning, Worcestershire sauce, and pepper. 

~Cover, seal and pressure cook for 10 minutes.

~Do a quick release.

~Add cabbage, ham and beans.

~Cover and seal.

~Pressure cook for another 2 minutes.

~Do a quick release.

~Remove bay leafs before serving.

Greek Chicken Bowl

Easy recipe to double.   I do love bowl dinners.   This is one of my favorites.  I do like to add a little sharp cheese to mine.

GREEK CHICKEN BOWL

(serves 4)

Marinade Ingredients:

*1/4 cup olive oil

*1/4 cup  freshly squeezed lemon juice

*2 teaspoons red wine vinegar

*2 small garlic cloves, minced

*2 tablespoon onion, minced

*1 tablespoon dried oregano 

*1 teaspoon coarse sea salt or kosher salt

*1/2-1  teaspoon ground black pepper

Tzatziki Ingredients:

*1/2 english cucumber

*pinch of  salt

*1/2 cup plain greek yogurt 

*1 teaspoon fresh squeezed lemon juice

*1 small garlic clove, minced

*1 1/2 teaspoons dried dill weed

*1/4 teaspoon salt 

*1/4 teaspoon ground black pepper

Bowl Ingredients:

*1 tablespoon olive oil

*2 boneless, skinless chicken breast  (about 2 pounds)

*1 cucumber, chopped 

*1 tomato, chopped

*1/2 red onion, chopped

*1/2 cup feta cheese

*kalamata olives (optional)

*2 cups cooked white rice (can use brown rice)

Tzatziki Sauce Directions:

~Grate English cucumber in a mesh strainer over a bowl.  

~Sprinkle a pinch of salt over cucumber.

~Allow to sit for 15 minutes.

~Squeeze cucumber mixture to remove any excess liquid.

~In a medium bowl, combine yogurt, english cucumber, vinegar, garlic, dill weed, salt and pepper.

~Cover with plastic wrap and refrigerate at least 2 hours.

Directions:

~In a small bowl, whisk olive oil, lemon juice, red wine, garlic, onion, oregano, salt & pepper together.

~Pour mixture into a zip lock bag, add chicken and seal.

~Move chicken around in bake to make sure it's completely coated in the marinade.

~Refrigerate for at least 2 hours.

~In a large skillet over medium-high heat, drizzle about 1tablespoon olive oil.

~Remove chicken from marinade and pat off any excess marinade with a paper towel.

~Cook chicken 4-5 minutes on each side until chicken is a golden brown and cooked though (internal temperature of 165 degrees).

~Remove chicken from pan and allow to rest for 5 minutes.

~Slice chicken, into strips or bite size pieces.

~Divide rice into 2 bowls.

~Add chicken, cucumbers, tomatoes, olives, and onions.

~Sprinkle feta cheese over top.

~Top with some tzatziki sauce.

Salted Caramel Mocha Milkshake

 This is for all you who like coffee and ice cream, this is for you.  You could also add one ounce of Kahlua to it for a boozy milkshake.  

SALTED CARAMEL MOCHA MILKSHAKE

(serves 2)

Ingredients:

*1/2 cup hot milk

*2-4 teaspoons instant coffee (this depends on how strong you like your coffee)

*3 cups chocolate ice cream

*salted caramel sauce 

*whip cream (optional)

Directions:

~Stir desired amount of instant coffee into milk and stir until dissolved. 

~Allow coffee to cool.

~Place ice cream, and coffee into a blender or food processor and blend until smooth.

~Drizzle caramel sauce down the inside of the glasses.

~Fill glasses with milkshake.

~Top with whip cream and drizzle caramel sauce. 

Street Corn

 It took me a long time to finally try this, because I love fresh corn on the cob with just butter and salt as God intended it to be.  lol   

Once I tried it, I was like why didn't I try this before now.  

STREET CORN 

(makes 6)

Ingredients:

*6 ears of corn (best when the corn is fresh).

*6 tablespoons mayonnaise 

*1/2 teaspoon garlic powder

*1 cup cotija cheese (can use fresh parmesan cheese if you can't find cotija)

*1/4 cup fresh cilantro, chopped small

*1/2 teaspoon chipotle chili powder (if you don't like things spicy hen use chili powder)

*1-2 limes

Directions:

~Preheat oven to 350 degrees (or preheat grill to medium heat).

~Place corn directly on oven rack.

~Bake with husks still on for 35-40 minutes or until fork tender (if cooking on grill cook for 20-30 minutes or until fork tender, turning every 5 minutes.

~In a small bowl, combine garlic powder and mayonnaise (I do this before I cook the corn).

~When corn is done, carefully remove husk and any remain silk.

~Brush corn with garlic mayo.

~Roll into cotija cheese.

~Sprinkle desired amount of chipotle chili powder over corn (don't forget it's spicy).

~Sprinkle fresh cilantro over corn.

~Squeeze desired amount of lime juice over corn.

Taco Salad

 You can add or delete anything you want to this salad.  I'm normally use a taco bowl, but you can use Fritos, Doritos, or tortilla chips.

TACO SALAD

(serves 6)

Ingredients:

*6 taco bowls, or Fritos, Doritos, or tortillas chips

*1 pound ground beef (or chicken if you prefer)

*1 head of iceberg lettuce, washed, drained, and broke into bite size pieces

*1 (8 ounce) container of cherry or grape tomatoes, sliced (when tomatoes are in season I use a couple of them)

*2 cups sharp cheddar cheese, shredded

*1 ( ounce) package of taco seasoning (3 tablespoons homemade taco seasoning and 2/3 cup water)

*Catalina dressing (I like to use oven roasted salsa.  You could also use Salsa Verde)

*black olives, sliced (optional)

*sour cream (optional)

*green onions or red onions, chopped (optional)

*frresh cilantro, chopped (optional)

Directions:

~Brown ground beef and drain.

~Add taco seasoning (follow directions on package) (if using homemade .

~Cook for another 4-5 minutes, stirring often.

~Remove from heat and allow to cool for 5-8 minutes before added to salad.

~In a large bowl, toss lettuce, tomatoes, cheese, onions, and olives.

~Add in taco meat and toss some more.

~Divide into taco bowls, or bowls.

~If you aren't using taco bowls, add Fritos, Doritos, or tortilla chips to top of salad.

~Add desired amount of Catalina dressing or salsa and toss.

~Add a dollop of sour cream (optional).

~Add cilantro (optional)

Taco Bowls

You can make these with store bought tortillas or make your own tortillas.   Homemade of course is always better.   I like to make these when i'm making taco salad for dinner.

TACO BOWLS

(makes 4)

Ingredients:

*4 (8-inch) flour tortillas

*cooking spray or vegetable oil

*4 small oven safe bowls or ramakins (4 inches in diameter)

Directions:

~Preheat oven to 375 degrees.

~Lightly coat both sides of  tortillas with cooking spray or vegetable oil.

~Turn bowls upside down on a baking sheet.

~Place tortilla over bottom of bowl and wrap around the sides of the bowl.

~Place a double layer of aluminum foil over top of tortillas and press down to form a bowl shape.

~Turn bowls right side up.

~Roll down aluminum foil so some of the tortilla is showing, about 1/2 inch.

~Bake for 4-5 minutes.

~Remove from oven.

~Carefully take bowl off of tortilla.

~Bake another 3-5 minutes. 

~Remove foil from tortilla.

~Flatten out aluminum foil, and place the tortilla bowl upside down on foil.

~If the top edges of the bowl are brown roll the aluminum foil around the top edges so they don't burn.

~Bake 6-8 minutes or until bottom of bowls are brown and crispy.

~Remove aluminum foil, flip bowls upright and bake another 3-5 minutes.

~Cool on a cooling rack before using to keep it crispy.

Variation:

`Sprinkle coarse sea salt on tortilla before baking.

`Sprinkle garlic salt on tortilla before baking.

`Use bigger tortillas for larger salads.

Caramel Milkshake

 This is good with caramel or salted caramel.   It's also good with chocolate ice cream.  You could also 1 ounce of Kahlua if you want a boozy milkshake.

CARAMEL MILKSHAKE

(serves 2)

Ingredients:

*1 cup whole milk

*1/3  cup of caramel sauce or salted caramel sauce 

*3 cups vanilla ice cream

*caramel sauce for drizzling

*whip cream (optional).

Directions:

~Place all of the ingredients in a blender or food processor and blend until smooth.

~Drizzle some down the insides of two glasses.

~Pour milkshake into glasses.

~Top with whip cream (optional).

Salted Caramel Sauce

 Great over ice cream, cake, brownies, pancakes, waffles, apples, milkshakes, and more.

SALATED CARAMEL SAUCE

(makes )

Ingredients:

*1 1/2 cups sugar

*1/4 cup water

*1 cup heavy cream, room temperature 

*5 tablespoons unsalted butter, room temperature 

*1/2-1 teaspoon sea salt

Directions:

~In a medium saucepan, pour in sugar.

~Drizzle water over sugar, but do not stir.

~Over medium heat, and cook until sugar mixture becomes a golden brown (do not over cook).  DO NOT STIR!!

~Brush the inside of the pot with a wet pastry brush as it cooks to prevent crystals from forming.

~Remove from heat and carefully, but vigorously stir in heavy cream.

~Add butter and put pot back on burner and cook over medium-low heat for another 2-3 minutes, whisking as it cooks.

~Remove from heat and stir in salt.

~Allow to cool and then refrigerate in a sealed container until ready to use.

Taco Mac Soup

 Super easy to make.   Great way to use veggies up before going bad.   Easy to change this to chili mac soup by using chili seasoning rather than taco seasoning.

TACO MAC SOUP

 (serves 8)

Ingredients:

*1 teaspoon olive oil

*3 stalks celery, chopped

*3 carrots, peeled & chopped

*1 medium onion, chopped

*1 ( ounce) container of grape or cherry tomatoes

*1/2 red bell pepper, chopped

*1/2 green bell pepper, chopped

*1 pound ground beef

*1 ( ounce) package taco seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon ground cumin 

*2 teaspoons Worcestershire sauce

*1 (32 ounce) container of beef stock

*1 cup elbow macaroni

*sharp cheese, shredded (optional)

*sour cream (optional)

Instant Pot Directions:

~Cook macaroni as directed on package, drain and set aside (I do this once I get the soup going).

~Set instant pot to sauté mode.

~Once hot, add 1 teaspoon olive oil.

~Add all veggies and sauté for 3 to 4 minutes.

~Add ground beef and cooking until brown, breaking ground beef & tomatoes as they cook.

~Once browned, add taco seasoning, salt, pepper, and cumin, stir until well mixed.

~Add in Worcestershire sauce and beef stock.

~Place lid on and seal.

~Pressure cook for 6-7 minutes.

~Do a quick release. 

~Add cooked macaroni.

~Ladle soup into bowl and sprinkle with cheese (optional).

~Spoon a dollop of sour cream on top (optional).

**You can add uncooked macaroni before the pressure cooking stage if you want.   I would add another 1 cup of beef stock or water if you do this, because the noodles will soak up a lot of the liquids.   I prefer them cooked separately.   

Stove Top Directions:

~Cook macaroni as directed on package, drain and set aside (I do this just before the soup is done).

~In a large stock pot, sauté veggies in olive oil for 4-5 minutes.

~Add ground beef and cooking until brown, breaking ground beef & tomatoes as they cook.

~Once browned, add taco seasoning, salt, pepper, and cumin, stir until well mixed.

~Add in Worcestershire sauce and beef stock.

~Bring to a boil.

~Reduce heat and simmer for 30-40 minutes.

~Add cooked macaroni.

~Ladle soup into bowl and sprinkle with cheese (optional).

~Spoon a dollop of sour cream on top (optional).

Slow Cooker Directions:

~Cook macaroni as directed on package, drain and set aside (I do this right before the soup is done).

~In a large skillet, brown ground beef.

~Once browned add taco seasonings, salt, pepper, and cumin, stir until well mixed.

~Pour into slow cooker.

~Add in veggies, Worcestershire sauce and beef stock.

~Place lid on.

~Cook on high for 3-4 hours or on low for 6-8 hours.

~Add cooked macaroni.

~Ladle soup into bowl and sprinkle with cheese (optional).

~Spoon a dollop of sour cream on top (optional).

Chocolate Chip Cheesecake

 Mmmmm!   I make this with an oreo cookie crust, but you can do it with a graham cracker crust or a vanilla cookie crust.  It's also good with a drizzle of caramel sauce over top.

CHOCOLATE CHIP CHEESECAKE

(serves 12)

Ingredients:

~16 Oreo cookies (regular crust) or (32 for a thick crust)

~3 tablespoons butter, melted (regular crust)  (6 tablespoons for a  thick crust)

~4 (8 ounce) package cream cheese, softened

~1 1/2 cups sugar

~1 1/2 cups granulated sugar

~3/4 cup heavy cream or whole milk 

~4 large eggs, room temperature 

~1 cup sour cream

~1/4 cup flour

~1 teaspoon pure vanilla extract

~1 cup mini chocolate chips, divided 

~1 teaspoon all-purpose flour

~Whip cream (optional)

~Mini Oreos (optional)

Directions:

~In a food processor, process cookies to form fine crumbs.

~Add in melted butter and mix until well combined.

~Press into bottom of a 9-inch springform pan.

~Set aside.

~Preheat oven to 350 degrees.

~Grease a 9-inch springform pan (I just use cooking spray).

~In small bowl, mix 1/2 cup mini chocolate chips and 1 teaspoon flour together. 

~In a large mixing bowl, beat cream cheese until smooth.

~Mix in sugar until sugar is well incorporated.

~Mix in heavy cream/milk

~Mix in 1 egg at a time, mixing for about 40 seconds between each egg.

~Mix in sour cream, vanilla, and flour until smooth.

~Fold in flour coated chocolate chips.

~Pour into the prepared crust.

~Sprinkle remaining 1/2 cup mini chocolate chips evenly over the top of batter.

~Bake for 1 hour on center rack (do not open oven door to check on it).

~Turn oven off, and leave in oven to cool for 6 hours (Do not open oven door to check on it or your cheesecake will crack).

~Chill in refrigerator until ready to serve.

~Optional: Add dollops of whip cream around the top of the cheesecake.   Place a few small oreos cookies into whip cream.tt

Chocolate Peanut Butter Milkshake

 Love the mixture of chocolate and peanut butter.   Top it off with a drizzle of caramel sauce just makes it even better.

CHOCOLATE PEANUT BUTTER MILKSHAKE

(serves 2)

Ingredients:

*3 cups chocolate ice cream

*1/2 cup creamy peanut butter

*1/2-3/4 cup whole milk (if you want it extra chocolaty use chocolate milk)

*whip cream (optional)

*caramel sauce (optional)

Directions:

~Place ice cream, peanut butter, and milk into a blender or food processor.

~Blend until smooth.

~Divide into glasses and top with whip cream and drizzle with caramel sauce.

Raspberry Milkshake

Raspberries to not last long.  This is a yummy way to use them up quickly.  

RASPBERRY SHAKE

(serves 2)

Ingredients:

*1 cup fresh raspberries

*3 cups vanilla ice cream

*3/4 -1 cup whole milk or heavy cream

*1/2 teaspoon vanilla extract

*Whip cream (optional)

Directions:

~Add all the ingredients into a blender or food processor.

~Blend until smooth.

~Pour into glasses and top with whip cream.

Salted Caramel Peanut Butter Rice Krispie Treats

So delicious, but may be a little habit forming.   Love the salt and caramel mixture.  You can put this on the rice krispies that's made with marshmallows.   I just like this recipe better.  

SALTED CARAMEL PEANUTT BUTTTER RICE KRISPIE TREATS

Ingredients:

*1 cup light corn syrup

*1 cup granulated sugar

*1 cup creamy peanut butter

*1 teaspoon pure vanilla extract

*6 cups rice Krispies

*1 (11 ounce) package kraft caramels, unwrapped 

*2 tablespoons heavy cream

*1 1/2 tablespoons coarse sea salt

Directions:

~Spray a 9x13 inch baking pan with cooking spray.

~In a large sauce pan, combine corn syrup and sugar.

~Cook over medium heat, stirring often, until sugar is dissolved and is just short of a boil.

~Remove from heat, stir in vanilla and peanut butter until the peanut butter is melted.

~Stir in rice Krispies until well coated.

~Press into a prepared pan.

~Place caramels and heavy cream into a small bowl.

~Microwave for  15-20 second interval, stirring in between each round, until completely melted.

~Pour over Rice Krispie bars until evenly coated.

~Sprinkle with sea salt while caramel is still warm.

~Allow to set, before cutting.

Pancake Bites

Great to freeze and then pop in the microwave for those busy mornings.  

PANCAKE BITES

(makes 14)

Ingredients:

*1/4 cup butter

*1 large egg

*1/3 cup powdered sugar

*1 cup all-purpose flour

*2 teaspoons baking powder

*1/2 teaspoon baking soda

*1/8 teaspoon salt

*1/4 teaspoon ground cinnamon 

*1 cup milk

*1 teaspoon vanilla extract

*1/4 cup mini chocolate chips (optional)

                      or

*1/2 cup fresh (not frozen) blueberries (optional)

Directions:

~Melt butter, and set aside to cool a little bit.

~In a medium mixing bowl, whisk egg and powdered sugar together.

~Whisk flour baking powder, baking soda, salt, cinnamon, milk, butter and vanilla extract, until just combined.

~Fold in chocolate chips or blueberries (optional).

Instant pot

~Spray 2 silicone molds with cooking spray.

~Spoon 2 tablespoons of batter into each mold.

~Cover molds with aluminum foil.

~Place molds on a trivet.

~Pour 1 1/2 cups water into liner of instant pot.

~Lower trivet into liner.

~Cover and seal.

~Pressure cook for 14 minutes.

~Natural Release for 5 minutes.

~Release pressure after 5 minutes.

~Remove pancake bites from pot.

~Flip mold over a plate.

~Drizzle with syrup and enjoy or freeze for a later date.

Oven:

~Preheat oven to 350 degrees.

~Spray muffin tin with cooking spray.

~Fill tin 2/3 full with batter.

~Bake for 10-12 minutes.

~Remove from oven and allow to cool for 3-5 minutes.

~Gently remove from pan (I slide a table knife around the edges before removing).

~Drizzle with syrup or freeze for a later date.

Freeze:

`Place in a zip-loc bag in single layer.  Try not to have them touch each other.  Remove any access air and place in freezer. 

Microwave:

~Microwave frozen pancake bites for 30-45 seconds.

Caramel Pecan Rolls (sticky buns)

Ooey-gooey and delicious.   The dough is light and fluffy.  When making this dough, you may think its go sticky, but do not add more flour.  Trust me

CARAMEL PECAN ROLLS (STICKY BUNS)

(makes 12)

Dough Ingredients:

*2/3 cup warm water (not hot)

*2/3 cup warm milk (not hot)

*2 teaspoons active dry yeast

*2 1/2 tablespoon granulated sugar

*1 large egg, beaten

*6 tablespoons butter, melted (Allow to cool to become warm.  Do not add while hot).

*1 1/2 teaspoon salt

*4 cups all-purpose flour

Filling for dough

*3/4 cup light brown sugar, packed

*2 teaspoons ground cinnamon

Sticky Topping Ingredients:

*6 tablespoons butter, melted

*1/2 cup light brown sugar, packed

*1/4 cup granulated sugar

*1 tablespoon light corn syrup

*1 tablespoon molasses (optional, but it sure does give it a rich flavor)

*1/8 teaspoon salt

*3 tablespoons water

*1 cup pecans, chopped

Dough Directions:

~Whisk water, milk, and sugar together.

~Sprinkle yeast over it and allow to rest for 10 minutes or until yeast is frothy.

~Stir in eggs and melted warm butter.

~Add 3 cups of flour and then salt.

~Stir (I use my dough hook) for about 1 minute.

~Add last 1 cup flour.

~Knead for 5 minutes (if doing my hand, knead for 10 minutes).  Dough will be soft and sticky.

~Place in a clean oiled bowl, and cover. 

~Allow to rise in a warm draft free area until dough is doubled in size (60-90 minutes).   

Sticky Topping Directions:

~Grease (or spray with cooking spray) a 9x13 inch baking pan.

~In a medium saucepan, combine butter, brown sugar, granulated sugar, corn syrup, molasses, salt, and water.

~Cook over medium heat until sugars are dissolved or until it begins to boil (do not let it cook to long or topping will become hard when baking).

~Remove from burner and pour into prepared pan.

~Spread mixture evenly to cover bottom of pan.

~Sprinkle pecans over top.

Time To Make the Rolls:

~In a small bowl, combine brown sugar and cinnamon.

~Place dough onto a lightly floured surface.

~Roll dough out to a 18x15 inch rectangle (can use your hands if you prefer).

~Sprinkle cinnamon sugar mixture evenly over the dough leaving a 2-inch border along the long edges.

~Lightly press sugar mixture into dough.

~Roll the dough lengthwise semi tight (but not to tight), starting with the edge closest to you.

~Using a sharp knife or unflavored dental floss, or string, cut 12 equal pieces.

~Place rolls into pan.

~Cover and allow to rise for 45-60 minutes, or until double in size.

~Preheat oven to 375 degrees.

~Bake for 35-40 minutes, or until done (if they start getting to brown, put a sheet of aluminum foil over the top until they are done.  I normally do this for the last 10-15 minutes).

~Remove from oven and allow to cool for 5 minutes.

~Carefully turn pan over onto a serving plater.

~Allow to cool for at least 10-15 minutes before eating.