Wednesday, December 28, 2016

Ham and Potato Casserole

Ham and Potato Casserole 

Wednesday Dec. 28, 2016

  It is always good to know recipes that use up left overs from Christmas or any holiday.
 I prepared a nice Sunday Brunch for Christmas after church service.   One thing I fixed was a pineapple glazed ham.   I had a moderate amount of it left over.  I also had leftover Swiss cheese, and diced onions from making Quiche Lorraine.   Making this recipe used up most of that good stuff!  


2 cups diced ham
5 medium potatoes washed and sliced thin
1/2 cup diced onion
1 tsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. Beau Monde seasoning
1/4 tsp. Tony Chachere's Creole seasoning
1/2 tsp.  dry mustard powder
1 stick butter
1/2 cup shredded swiss cheese
1/2 cup shredded provolone
1 cup shredded sharp cheddar cheese
1 cup milk
3 TBSP all purpose flour


Preheat oven to 400°
Place sliced potatoes in pressure cooker for 5 minutes
to par boil

Saute'diced onion, garlic and spices in butter in bottom of a large no stick sauce pan
Add flour to roux to thicken
Add milk and stir
Add cheese and continue to stir

Turn down to low and stir occasionally.  This is your cheese sauce.

Once potatoes are par boiled carefully cool and remove from pressure cooker and drain

Place potato slices and diced ham in 2 quart casserole dish
Pour cheese sauce over this mixture to coat.

Bake 20 min. at 400°

Remove from oven and allow to cool some before serving.
Serves 8

Ham and potato casserole! Yummy!

Cherry Cheese Danish

Cherry Cheese Danish 

Christmas Morning Dec. 25, 2016


1 can Grands Crescent Rolls
1 can cherry pie filling
1/2 cup confectioners sugar
3 TBSP milk
1/2 package cream cheese softened
1/2 cup sugar


Preheat oven to 350°
Arrange crescent rolls on cookie sheet with points 
out and sides touching.  Gently seal edges.

Mix cream cheese and sugar
Place on pastry
Place cherries on top of cheese

Fold points over to make a partially open pastry with
cherries showing.

Bake 20 min. 

Remove from oven and let cool slightly.

Glaze with confectioners sugar/milk glaze after slightly cooled.

Slice and serve.  

Makes a delicious, Christmasy looking pastry for breakfast!

Saturday, October 15, 2016

Ella Conner's Banana Pudding Recipe

Ella Conner's Banana Pudding Recipe


1 lg. box instant vanilla pudding
1 (16 oz.) container Cool Whip
2 1/2 c. milk
1 (8 oz.) carton sour cream
1 lg. box vanilla wafers
4 to 5 lg. bananas


Whip pudding with milk according to package directions. 
Add sour cream and half of the Cool Whip.
 Mix well.
Layer bananas and vanilla wafers in large bowl. 
Pour pudding over each layer. 
Spread remaining Cool Whip on top and sprinkle with crushed vanilla wafers.
 Chill thoroughly. Yield: 6 servings.

Sock It To Me Cake

Sock It To Me Cake



 Preheat oven to 375°F. 
Grease and flour 10-inch Bundt® or tube pan. 
Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside. Combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. 
Beat with an electric mixer at medium speed 4 minutes. 
Pour 2/3 of batter into prepared pan. *
Sprinkle with pecan mixture. 
Spoon the remaining batter evenly over pecans.
 Bake 40 minutes or until toothpick inserted in center comes out clean.
 Cool cake on wire rack 25 minutes. 
Remove cake from pan and cool completely. 
Place frosting in microwave-safe bowl.
 Microwave on High 10 to 15 seconds; stir until smooth.
 Drizzle over cake.
or use your homemade confectioners sugar glaze and no microwaving needed prior to using.

Finished product. I made one of these for us a few weeks back. We had bought one at the Food City grocery store, and it was so good.  

**Note** I noticed that the Food City cake was marbled. Regular cake batter with cinnamon cake batter. I set aside half the batter and added cinnamon to it. I marbled this one I made and it turned out better than ever!  It is an extra step, but to us it made the cake both look and taste even better!  

Tuesday, February 2, 2016

One Skillet Meals--Chicken and Veggies

One Skillet Meals--Chicken and Veggies

I am trying to lose weight and cutting carbs and amping up protein, fruits and veggies in place of simple starches so much.  I am a big fan of vegetables, but my spouse is not.  I am also a big believer in work smarter, not harder.  I love one skillet creations as does most of my family.
This is one I threw together on a whim and it was delish!

1 stalk celery washed and sliced
1 small yellow squash sliced
1 medium onion sliced
1 medium head of fresh broccoli washed and divided into florets
1 tsp minced fresh garlic
1/2 tsp salt
1/4 tsp black pepper
1 pint of sliced mushrooms
3 boneless, skinless chicken breasts cut into cubes
3 Roma tomatoes washed and chopped
1/4 cup Sun dried tomato pesto
Shredded parmesan cheese

3 Tbsp olive oil


In large non stick skillet place olive oil and brown chicken cubes and mushrooms
add in all the rest of the veggies and sautee them for 10 min on med. high heat.
Add in seasons with veggies including the 1/4 cup of Sun dried tomato pesto.
Cover and steam for 5 more minutes until broccoli is tender but not mushy.

Once veggies are tender but not mushy remove from heat.

Garnish with shredded parmesan cheese for flavor.

Sun-Dried Tomato Pesto pictured above. 

One Skillet Veggies and Chicken 

Quiche Lorraine Recipe --For the Second Time on Here!

Pie crust shield given to me by my mother!

Quiche' Lorraine Recipe

I posted the recipe for Quiche Lorraine several years ago. That blog entry got damaged and so I am reposting it with pictures to make up for what was lost from the other entry.


4 large eggs
1 cup whole milk or half and half
1 9 inch pie crust 
glass pie pan 
 8 slices bacon
3/4 tsp salt
1/8 tsp cayenne pepper
dash black pepper
1/3 cup diced onion
1 cup shredded Swiss cheese


Pre-heat Oven to 425°
Line glass pie pan with pre-made pie crust.
Press down and prick bottom with fork.
Crimp sides of pie crust along edge of pie pan and trim as needed
with fork.

Bake with pie crust shield over crust for 10 min. until browned and set.

Remove from oven. 

Fry bacon until crisp.
Set aside and allow to cool reserving the drippings.
Crumble bacon once cool enough to handle.
Saute' onion in 2 Tbsp of the bacon grease until tender and turning clear.

Beat eggs, seasonings, and milk or half and half in a bowl.
Add onions to mixture and stir through.
sprinkle Swiss Cheese and bacon into bottom of pie crust after removing the shield.

Add egg mixture by pouring over the cheese and bacon.

Replace pie crust shield and bake again for 

10 min. in 425°oven. 
Then reduce heat to 300° and bake for 20 more minutes.

Remove from oven when browned and allow to cool for 10 minutes before cutting or serving.

Quiche is done when knife inserted 1" from edge comes out clean.

Serves 8

Great for breakfast or brunch.

Baking Cookies With My Granddaughter Tessa

Chokit Fingahs! --someone has been eating chocolate chips! 

Baking Cookies With My Granddaughter Tessa

   I have always tried to bake and do things with my kids and now my grandkids in the kitchen. 
I baked chocolate chip cookies with my granddaughter, Tessa Grace, age 2 the other day.
I let her do as much as she was able. She was great!  She ran the mixer by herself some. She added ingredients after I measured. I let her help me measure.  She was terrific. Her brother, Michael, age 6 is not as interested in baking or cooking. He does not care for the sound of the mixer.   It hurts his ears.    Tessa is not bothered by it.    

Tessa runs the mixer! 

Here is the recipe for Nestle Toll House Cookies minus the nuts.
Tessa is very allergic to nuts so we omit them.  


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • large eggs
  • 2 cups (12-oz. pkg.) Nestle Toll House chocolate chips
  • Bakers Joy spray 
Preheat Oven to 375° 
Spray two cookie sheets with Baker's Joy spray
Sift together in a bowl flour, salt, soda
Cream butter and sugars together in a bowl with the mixer
Add in 2 eggs and vanilla extract
Mix well 
Add flour mixture about a cup at a time scraping sides until all added and
mixed to a uniformly creamy consistency.
Stir in chocolate chips.

Drop by rounded teaspoonfuls onto cookie sheets and bake until set.
About 9 or 10 minutes.
Allow to cool for a minute or two before moving the cookies to another surface to cool flat.    Store in an air tight container. 

Makes 4 dozen cookies

** Tessa got a little too much flour in the mixture. I added 1/4 cup buttermilk to 
bring the mixture back to the proper consistency and it made the cookies really soft and moist.   She is also allergic to eggs, but as long as the egg is cooked IN something she is ok. In adding the eggs I broke them one by one and allowed her to dump them in using the measuring cup. She did not have to come in direct contact with raw egg protein then. No problems with rashes or breaking out! No swelling lips either!

Finished chocolate chip cookies!