Wednesday, July 27, 2011

Cheesy Ham & Potato Casserole

I took dinner to a friend tonight, and made one of my favorite casseroles that I often use when I need to take dinner to someone else. I didn't realize until now that this recipe wasn't on this blog, so I'm happy to share it! This meal always gets rave reviews - people usually ask for the recipe. I really love to use this recipe when I'm taking dinner to someone else, because kids and adults love it, it's a "comfort" food type of meal, and because it's unique enough that people will rarely have another similar meal brought to them. Also, our family just happens to love this for ourselves. ;)

(This serves 4-6, so double if you want to share!)
  • 2 c. potatoes, peeled and cubed (about 2-3 potatoes, depending on the size. I have also successfully substituted frozen hash browns for the potatoes.)
  • 2 c. cooked ham, cubed
  • 1 can corn (I have also used frozen sweet corn instead)
  • 1/4 c. fresh parsley, finely minced
  • 1/4 c. butter
  • 2 T. onions, chopped finely
  • 1/3 c. flour (I have used both white and wheat successfully)
  • 1 3/4 c. milk
  • 1/8 tsp. pepper
  • 4 oz. cheese, shredded
Preheat the oven to 350 degrees. Boil the potatoes until tender, but still firm, about 15 minutes. Drain and set aside to cool. Combine the potatoes, ham, corn, and parsley. Set aside. Melt the butter over medium heat. Saute the onion in butter for 2 minutes. Slowly stir in the flour until blended well. Gradually add the milk and the pepper, stirring. Bring to a boil and cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Pour the whole mixture into a greased baking dish and cover. Bake covered for 25 minutes. Uncover and sprinkle with the cheese. Bake for 5 - 10 minutes longer, until cheese melts. Enjoy!

FREEZER NOTE: We have made this recipe to freeze, and it turns out well. Just freezer in a disposable casserole dish before baking, thaw, and bake as instructed. Keep in mind that the potatoes will be a little mushier after freezing, so sometimes I slightly under cook the potatoes when I am planning to freeze this meal.

Honey Butter

1 c. honey
1 cube butter
1/2 tsp. vanilla
pinch of salt

Beat all the ingredients together until creamy. This is especially delicious on hot rolls! :)

Tuesday, July 26, 2011

Ice Box Dessert

This is a truly yummy dessert that everyone will love - the recipe is from my friend Karen.

3/4 lb. vanilla wafers, crushed
1/2 lb. butter
3 c. powdered sugar
4 eggs
1 pt. whipping cream
1 large can crushed pineapple

Line a dish with layer of crushed vanilla wafers. (Leave some crumbs for the top.) Cream the butter and gradually add the sugar. Add one egg at a time until all is mixed well. Spread the custard over the crumbs, then spread the pineapple on top. Add a layer of whipped cream and sprinkle the top with the remaining vanilla crumbs. Put in the refrigerator for 6 hours to overnight. Serve and enjoy!

Sunday, July 24, 2011

Chocolate Waffles

Our friends invited us over for dessert and made these for us - they were SO yummy!

2 eggs, separated
3/4 c. milk
1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
6 T. cocoa powder or 2 squares unsweetened chocolate
1/2 c. butter, melted
toppings (such as ice cream, chocolate syrup, nuts, caramel, etc.)

Beat the eggs yolks with the milk. Mix in vanilla. Add flour, baking powder, salt and sugar. In a separate bowl, mix cocoa powder and melted butter. Add the chocolate mixture to the other ingredients. Beat egg whites until fluffy and fold in with the rest of the batter until blended. (If batter is too thick, thin with milk.) Bake in a waffle iron and serve warm with ice cream and other toppings.

Wake 'Em Up Breakfast Casserole

This recipe is from the book Devil's Food Cake by Josi S. Kilpack, and my friend made it for a potluck breakfast we had. It's delicious!

1 lb. sage sausasge or ham or crisp bacon
8 eggs
1/2 tsp. dry mustard powder or 1 tsp. prepared mustard
1 green pepper, diced
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. small-curd cottage cheese
1 c. shredded Swiss cheese
1 c. shredded cheddar cheese (sharp is best)
4 c. frozen shredded hash browns
1/2 c. of your favorite vegetable (optional) such as steamed broccoli, onions or mushrooms

In a skillet, brown sausage or cook bacon until crispy; drain well. In a large bowl combine eggs, mustard, green pepper, salt, pepper, and cottage cheese. mix until eggs are slightly beaten. Add cheeses and has browns, mix well. Add meat and any optional veggies. Pour into a greased 9x13 inch baking dish. Bake uncovered at 350 degrees for 35 to 40 minutes, or until center is well-set and edges are browned. Let sit for 10 minutes before cutting. Serves 8.

*The casserole can be made the night before and kept in the fridge. Add an additional 10 - 15 minutes to the baking time.

*You can bake in muffin tins to make individual casseroles that are perfect for brunch. Decrease cooking time to 25 - 35 minutes.

Saturday, July 2, 2011

BBQ Turkey Marinade

Pretty sure this is the grilled turkey recipe that they serve at the Manti Pageant. Anyway, it's a great recipe either way!

1/2 c. vegetable oil
1 c. soy sauce
1 can 7 -Up
1/4 tsp. garlic powder
1/4 tsp. horse radish powder
5 lbs. of turkey breast

Mix the first 5 ingredients together and marinate the turkey breasts in the mixture for 24 hours. Grill until done. Enjoy!

Honey-Glazed Banana Chips

We have a food dehydrator that we enjoy using. Generally we do grandma's dried apples dipped in Jell-O powder. :) But we have also tried these banana chips and really liked them.

peeled bananas (green bananas work best)
about 1 c. lemon juice

Slice bananas into 1/4 inch slices. Prepare a mixture of lemon juice (about 1 cup) and honey (to taste). Soak banana slices in the mixture of lemon juice and honey for a few minutes. Place banana slices on the trays and sprinkle with cinnamon. Dry until crisp - 8 - 36 hours (time amount depends on thickness of bananas, climate, dehydrator, etc.)