Potato Ham Chowder

I found this recipe today and decided to give it a go. It is a keeper.

 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4 servings ( it fed my family and I still have enough for my lunch tomorrow)

A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Ingredients

• 4 slices Jones Dairy Farm Sliced Bacon, diced
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups frozen corn kernels
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 1 (7-ounce) package Jones Dairy Ham Steak, diced
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
• Serve immediately, garnished bacon, if desired.

Original site is here: http://damndelicious.net/2013/12/16/potato-ham-chowder/

Apple Pie

I got this recipe from my coworker, Trina. She said it is called Grandma Ople's Apple Pie. It is delicious.

Ingredients:

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored & sliced I added 1 tsp cinnamon

	1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
	2. Meanwhile, place the bottom crust in your pan. Mix cinnamon with apple slices and fill crust with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Use pastry brush to spread sauce over lattice (It browns nicely).
	3. Bake 15 minutes at 425 degrees. Reduce the temperature to 350, and continue baking for 35 to 45 minutes.

Monster Pie

 Also known as Monster Snickers Pie

The girls got this recipe from the demo kitchen that they attend with grandma once a month. It is very sweet with a cookies crust and chocolaty goodness.It was a success at Thanksgiving. Recipe makes 2 pies. Crust: 1½ cups creamy or chunky peanut butter 1 cup packed light brown sugar 1 cup granulated white sugar 8 tablespoons (1 stick) unsalted butter, softened (I used Crisco) 3 large eggs 1 tablespoon vanilla extract 4½ cups old fashioned oats 2 teaspoons baking soda 1 cup milk chocolate chips 1 cup chopped Snickers candies (about 10 Fun Size Bars, cut into eighths) Filling: 2 c milk chocolate chips 1 c heavy cream ½ c chopped peanuts, divided 1 c caramel , divided Garnish (optional): Whipped cream Additional caramel sauce Additional chopped Snickers Instructions Crust: Preheat oven to 350°F. Spray two pie pans with nonstick cooking spray (I used metal pie pans). In a large bowl or the bowl for a stand-up mixer, combine the peanut butter, brown sugar, white sugar, and butter. Use an electric mixer or stand mixer, cream together until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Stop the mixer, and gently stir in the chips and chopped Snickers. Divide dough between the two prepared pans. Press into the pans, push down in the middle, and form a lip for the crust. Bake for 25-30 minutes, or until almost set. Do not overbake. Cool to room temperature. Filling & Assembly: While the crust is cooling, prepare the milk chocolate ganache by heating the heavy cream on the stove or in the microwave just to a simmer. Pour over the chocolate chips and stir until smooth. Cool slightly. Sprinkle ¼ c peanuts over each crust. Pour ½ c caramel over each crust. Divide the chocolate ganache between the pies, over the caramel layer. Place the pie in the refrigerator until set. Garnish as desired. If you like, warm each piece slightly in the microwave before serving.

Nutella White Chocolate Chip Cookies

1/2 cup butter

1 cup dark brown sugar

1/2 cup of Nutella

2 eggs

2 tsp vanilla

2 1/4 cup flour

1/4 tsp. salt

1/2 tsp. baking soda

1 cup white chocolate chips

Preheat oven to 350 degrees.

Melt the butter and let cool. (I used Crisco and did not melt it)

Add the brown sugar and mix well. Stir in the Nutella and vanilla. Add eggs and mix well.

Add the flour, salt, and baking soda. Mix just until it is combined. Stir in the white chocolate chips.

Scoop tablespoon size dough onto cookie sheet

Bake about 15 minutes. Cool on a cooling rack.

Makes 3 dozen

Recipe found using Pinterest and directed to www.justaspoonfulof.com

It's a Keeper.

We found that we really like this one. It is from one of Mine and Dusty's favorite recipe blogs. I was worried that it would be a really soggy bread pudding but was pleasantly surprised that it was just delicious. YUM!!


Overnight Baked French Toast
Recipe by Our Best Bites

8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.

*Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Pumpkin Bisque

My whole family loves this one. This is one reason we cook and freeze pumpkin in the fall, so we can enjoy this anytime of the year. We have always eaten this warm.

 

Pumpkin Bisque

 

1/4 cup finely chopped onion

2 tablespoons butter

2 cups pumpkin

2/3 cup sour cream

4 cups chicken broth

2 cups light cream

1/2 cup packed brown sugar

1/2 teaspoon salt

     Sour cream for garnishing

     Chives for garnishing

 

Sauté onion in butter. Set aside. In bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6-8 servings.

Easy White Bread (bread machine)

I found this recipe when I was searching for a bread that I could cook while at church.My bread maker took about 3.5 hours. My family loved it. It is fluffy and was easy to make.

1 cup warm water (110 degrees F) 
3 tablespoons white sugar
1 1/2 teaspoons salt 
3 tablespoons vegetable oil
3 cups bread flour  
2 1/4 teaspoons active dry yeast

Directions:

1. Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
2. Bake on White Bread setting. Cool on wire rack before slicing.

recipe from: http://allrecipes.com

Chocolate Chip Cookies

One of my favorite cookies. I like it best with mini chocolate chips and sometimes peanut butter chips. Set oven at 350° bake 8-10 minutes.

1 cup brown sugar
3/4 cup sugar
1 cup softened margarine (or Crisco)
1 Tbs. vanilla
2 eggs
3 1/3 cup flour
3/4 tsp. baking soda
3/4 tsp salt
1 cup chocolate chips

Directions:

1. Cream together brown sugar, sugar, margarine, vanilla, and eggs.
   
2. Add dry ingredients. Stir in chocolate chips.
   
3. On ungreased cookie sheet bake at 350° for 8-10 minutes.

Peanut Butter Crunchy Bars

My co-worker Ramona shared this recipe and it reminded me of the PB treats that schools serve.

Peanut Butter Crunchy Bars

2 cubes of butter (must be butter, no margarine,etc)

3 c. peanut butter  (creamy works best)

4 1/2 c. powdered sugar

5 1/2 c. rice crispies (can use gluten free)

3 bags of Ghirardelli milk chocolate chips

• soften (not melt) butter
• mix butter and peanut butter
• add sugar--mix
• add rice crispies--mix
• press in pan (13 x 18 in--like jelly roll pan) OR 1/2 the recipe will make a 8x13 pan
• melt chocolate--spread on top
• refrigerate--2 min. should be enough to set

Tuna Noodle Casserole

1 Box of Mac & Cheese (sometimes I add 1/2 cup more noodles to make larger)
1 can Cream of Mushroom Soup
1 cup Milk
1 can Tuna fish
4-6 Velveeta slices
Paprika to taste

Cook macaroni noodles to desired doneness and drain. Mix together cream soup, cheese packet from mac & cheese, and milk. Place noodles in casserole dish and stir in creamy mixture and tuna. Top with slices of Velveeta and sprinkle with paprika. Microwave for 10 minutes OR bake at 350 for 30minutes.

I like peas in mine, but the kids don't so I cook that separate and mix together on my plate.

Goop

This is a recipe that Aunt DeAnn makes that the kids love.

1 Cup of each: Peanut Butter
                        Sugar
                        Karo syrup
8 Cups any cereal(s)
 Can also add: M&M's, marshmallows, coconut, nuts, etc.

Boil and dissolve PB, sugar, and Karo syrup and pour over cereal mixture. Stir together and enjoy!

Souper Chicken Enchilada Casserole

We eat this at least twice a month. It is one of our favorites. 

1 can Cream of Chicken Soup

½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips for lasagna style casserole)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken. Then roll into tortillas OR I like to layer it  lasagna style , layer mixture, tortilla strips and cheese (repeat) making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).

Sister Suzie's Pizza Dough

This is the go to recipe that I use for Pizza. My sister gave it to me years ago. I like that you can throw it into the bread machine while you are cutting, chopping, and shredding the toppings.

1 cup water
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 18-20 minutes or until dough is golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the pizza stone and sprinkle corn meal over it then roll out the dough. Some of our favorite topping include: ham, pineapple, olives, bacon, sausage, and (lots of cheese)

Mexican Quiche

Mexican Quiche by Casie Hofman Jensen

We had this at our primary brunch and it was delicious. 

1/2 C. Butter
10 Eggs
1/2 C. Flour
1/4 t. Baking Powder
1 t. Salt
1 8oz. can Green Chilies
1 pt. Cottage Cheese
1 lb. Mont. Jack Cheese (or Mexican blend)

Melt butter; mix in flour, baking powder, & salt. stir in chilies and mix well.
Add beaten eggs, cottage cheese, Mont. jack cheese, & mix it all together. Pour into a greased 9X13,
BAKE AT 400 FOR 15 MINUTES
THEN REDUCE HEAT TO 350 & BAKE FOR 20 -30 MINUTES.
Serve with salsa and sour cream.
Freezes great and reheats fast

New Saturday Must

So easy and simple I'm about ready to teach Caleb so he can wakeup and make them and then serve me Breakfast in bed!


Pancake Squares
3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt
Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

One of the Families Favorites!!

I came across this one and we just can't get enough of it.

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour…

then dip in egg…

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.