Ham a la King in Pastry Shells

If you're looking for a homemade, rich cheese sauce infused with wine, look no further.  This would be delicious on so many things -- from pasta to chicken to vegetables and everything in between.

I had trouble getting this to thicken, which I think is because I used 1% milk.  I would either reduce the milk to 1 cup or increase the fat content, perhaps even use half and half or cream.  I used 1/2 pound of diced ham and it was plenty.  I think using the full amount will be way too much.  I didn't buy pastry shells -- I used Pillsbury Buttermilk Biscuits instead.

This recipe comes from a gem of a cookbook I checked out of the library called Cooking with Wine by Virginia and Robert Hoffman.

Ham a la King in Pastry Shells

1 red bell pepper, diced

1 small onion, minced

1 pound ham, diced

2 Tbsp butter or margarine

2 Tbsp flour

1 1/2 cups milk, at room temperature

2 cups shredded sharp cheddar cheese

3/4 cup Chardonnay wine or Sherry (I used Stone Cellars Chardonnay)

1 cup frozen petite peas

6 prepared individual pastry shells, baked according to directions

On low heat, saute the pepper, onion, and ham until tender.  Set aside.  (The recipe doesn't say what to do with the peas -- I just tossed them into this mixture at this point.)

In a saucepan, make the cheese sauce by slowly melting the butter.  After it is melted, add the flour 1 Tbsp at a time, stirring constantly.  Add the milk slowly, and continue stirring.  Then, slowly add the cheese.  Still stirring constantly, add the wine or Sherry.  Cook over low heat until it bubbles.  (I cooked it over medium and it took awhile to bubble)  Add the meat and vegetables.

Pour into prepared pastry shells.  Serves 6.

Serve with a Chardonnay or Pinot Blanc.

Chunky chicken soup

I got this recipe from a friend back in October 2012.  I recently asked her where she got the recipe from and it turns out it came from a site filled with more recipes!  It's a low / no carb type of recipe, so good for those trying that out.  But even if you're not, it's an easy way to make chicken soup (I haven't the desire to work with a full chicken)!  This time I used our onion / veggie chopper on all the vegetables except the mushrooms (I bought a package of sliced), so they're all diced instead of chopped or sliced.  And I threw in some egg noddles (about a half package) because I felt like it (and we're not no carb at the moment) (there's also instructions on how to make a carb friendly egg noodle on the site).  Because it's soup, I just approximate on how much of the vegetables I'm putting in.

1 tablespoon oil
1 tablespoon butter
2 boneless chicken breasts, diced, 10-12 ounces
1/2 cup green pepper, chopped, 2 ounces
1/2 cup celery, sliced thin, 2 small stalks
1/2 cup fresh mushrooms, sliced, 2 ounces or 4 medium
1/4 cup onion, chopped, 1 1/4 ounces
2 cans chicken broth or 4 cups homemade broth
1 teaspoon chicken bouillon granules
1/2 cup water
1/2 cup carrots, sliced, 2 1/2 ounces or 1 medium carrot
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
Salt, to taste
Egg Noodles

Heat the oil and butter in a large saucepan over medium heat. Add the chicken; cook and stir 4-5 minutes or just until no longer pink. Add the green pepper, celery, mushrooms and onions. Cook and stir 7 minutes or until the vegetables are tender crisp. Add the broth, bouillon, water, carrots, parsley, pepper and salt. Simmer, uncovered, 15-20 minutes or until the carrots are tender. Add the Egg Noodles and simmer a few minutes until heated through.

Makes 6 servings 

Marinated Olive and Cheese Ring

This recipe is FABULOUS!

Ir is much easier to make than it looks.  All you have to do is cut up cheese, put it in a circle, plop olives in the middle, and mix up a quick dressing.  Use whatever olives you like.  I just got a variety at the olive bar at our grocery store.  I used dried spices, but using fresh as directed would punch it up even more.  (1 Tbsp of most fresh herbs = 1 tsp dried)

It comes from the December 2013 issue of Taste of Home.

Marinated Olive and Cheese Ring

1 pkg cream cheese, cold (it's easier to cut it when it's cold)
1 pkg sharp cheddar (the recipe says white, but I liked the variation of white and yellow)
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives

1/4 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp minced fresh parsley
1 Tbsp minced fresh basil or 1 tsp dried basil
2 garlic cloves, minced
1 jar 2 oz pimiento strips, drained and chopped

Toasted French bread baguette slices (I served it with crackers)

Cut cream cheese lengthwise in half; cut each half into 1/4 in slices.  On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices.  Place olives in center of ring.

In a small bowl, whisk vinegar, oil, parsley, basil, and garlic until blended.  Drizzle over cheese and olives.  Sprinkle with pimientos.

Refrigerate, covered, at least 8 hours or overnight.  Serve with baguette slices.

Egg Casserole for Kids

This year I decided to do a New Year's brunch for Chris and me.  I already knew I wanted to serve the Caramelized Ham and Cheese Buns I discovered last month in Taste of Home.  I was looking for something egg-based to go with it in The Best Casserole Cookbook Ever by Beatrice Ojakangas.  I didn't find anything I wanted to try in the "Breakfast and Brunch Casseroles" chapter, but I found a winner in the "Casseroles for Kids" chapter!

This recipe is so versatile -- you can put in whatever veggies or meat options you like and it would be just as good.  I used bacon instead of ham, and I added broccoli to mine and left out the mushrooms (Chris doesn't like them).

The secret ingredient?  CROUTONS!

Egg Casserole for Kids

2 cups seasoned croutons (I love garlic and cheese flavor)
1 cup shredded Cheddar cheese
1/2 pound mushrooms, sliced
1 cup diced cooked ham
6 large eggs
2 cups milk
1/2 tsp salt
1/8 tsp ground pepper
1/2 tsp prepared mustard

Preheat the oven to 325.  Butter a 9x13 inch baking pan.

Spread the croutons over the bottom of the pan.  Top with the cheese, mushrooms, and ham.  (Or whatever you've chosen to use -- my broccoli was sticking up out of the egg mixture and it worked out just fine.)

In a medium bowl, mix the eggs, milk, salt, pepper, and mustard.  Pour over the layers in the pan.  Banke for about 1 hour, until the eggs are set.

Easiest-Ever Beef and Wine Casserole

This recipe makes a delicious, tender beef that you won't even need a knife to cut!

I was flipping through The Best Casserole Cookbook Ever by Beatrice Ojakangas for new ideas for 2014.  I had a beef roast in the freezer, so I honed in on the beef chapter.

The author found this recipe in her late mother-in-law's things and didn't think it sounded very good.  But she made it anyway as an experiment and discovered it was a keeper!

This recipe is ridiculously simple.  I'm not sure I'd classify it as a "casserole," but I sure am glad Beatrice included it!

I served it with peas and my favorite scalloped potatoes recipe.

Easiest-Ever Beef and Wine Casserole

1 pound lean beef stew meat (I cut mine into large chunks, about 1 1/2" square)
1/2 cup red wine (I used a pinot noir)
1 can (14 oz) beef broth
1 tsp salt (I'd cut back on this next time -- salt isn't my "thing")
freshly ground pepper, about 7 turns of the grinder (that is her direction, not mine!)
2 cloves of garlic, minced
1 medium onion, sliced
1/4 cup flour
1/4 cup fin dry breadcrumbs

Preheat oven to 275 if you prefer to let the casserole bake for 6 hours, or 300 if you'd like it to be done in 3 hours.

Combine all of the ingredients in a 2-quart casserole.

Bake, covered, according to the directions above.

Caramelized Ham and Swiss Buns

These are FANTASTIC!!  The sweetness of the brown sugar combines with the horseradish to make an unbelievable taste in your mouth.  Simply divine.

You make them a day ahead and bake them before you want to serve them.  They are easy and delicious!  I made them for our Christmas party, but they would make an excellent brunch or dinner anytime.  You could also serve them as an appetizer before dinner.

I will definitely be making these again!  This time I doubled the recipe, but forgot to double the sauce.  It was a happy accident because I wouldn't have wanted more sauce!  The amount was just perfect.  I think I might half the sauce if I only made 12 sandwiches in the future.

Based on the leftovers, I think I better make 36 instead of 24 for next year's party!

The recipe comes from the December 2013 issue of Taste of Home.

Caramelized Ham and Swiss Buns

1 package (12 ounces) Hawaiian sweet rolls, split

1/2 cup horseradish sauce
12 slices deli ham (I used Black Forest Ham from Giant Eagle's deli)
6 slices Swiss cheese, halved (I bought a brick and shaved it on the cheese grater)
1/2 cup butter, cubed
2 Tbsp finely chopped onion
2 Tbsp brown sugar
1 Tbsp spicy brown mustard (I used Dijon because that's what I had)
2 tsp poppy seeds
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder

Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9 in.square baking pan. 

In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.

Preheat oven to 350. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Peanut Butter Balls

Chris dipping the peanut butter balls in chocolate!

We are not Christmas cookie baking people.  Sure, Chris makes chocolate chip cookies from time to time, but we don't "do" the frantic baking thing at the holidays.  As a result, I never get as many peanut butter balls as I require.

This year, I saw this recipe floating around Facebook, and I asked Chris if he would make it for our Christmas party.

I will warn you, it was a bit of mess! But these are THE BEST peanut butter balls I've ever tasted!  He did use his hands to mix the peanut butter part, as directed in the recipe.  He used milk chocolate chips instead of semi-sweet, which makes them just a little bit sweeter.  I actually prefer milk chocolate, so maybe that's why I loved these so much!

So here's the recipe.  (The personal notes are from the original poster -- I'm sorry I don't know who that was to give her/him credit!)

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
 
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.