January 30, 2009

Ham & Pasta Skillet Dinner

Ham & Pasta Skillet Dinner
Taken from My Kitchen Cafe, with a few minor changes, this recipe was a colorful way to finish off the second freezer bag of leftover Christmas ham!
1 12 oz Wacky Mac pasta
3 tablespoons olive oil
1 Tablespoon butter
3 cups fully cooked ham, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 Tablespoon freshly squeezed lemon juice
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted.
Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil, parsley and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice.
Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half. Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle remaining parmesan cheese over the top of the pasta. Serve immediately.

January 23, 2009

Burrito BLT Sandwiches

8 Slices of Bacon cooked and crumbled
2 c. bit size pieces of lettuce
1 1/2 c. shredded Cheddar Cheese
1 large tomato
1/3 c. mayo
6 flour tortillas

toss all ingredients except tortillas

roll and eat...

Teriyaki Pineapple Chicken Burgers ...yummm

2 TBS. oil
1/2 c. soy
1 tsp. sugar
1/3 c. onion (chopped or dried)
1 clove garlic minced
Chicken breast or pieces
1 can pineapple rings
Swiss Cheese
Fixin's for burgers

Combine marinade and chicken in a zip lock and refrigerate for a couple of hours.

Grill Chicken and place on top of the burger on top of the bun with melted cheese and pineapple slices.

January 21, 2009

Ham and Potato Soup

Ham and Potato Soup
I had two Ziploc bags in the freezer FULL of leftover ham from Christmas.  I had no idea what to use it for but hated to waste it.  After doing a little hunting on the Internet I managed to take from a few different recipes and throw this together.  Really simple, really fast & smells yummy all day!


  • 3 cups cooked ham, cut to bite-sized

  • 2 celery stalks, chopped

  • 1/2 onion, chopped

  • 2 carrots (or a handful of baby carrots), chopped

  • 5 potatoes, cut into bite-sized (I used Yukon Gold)

  • 2 (15 ounce) cans creamed corn – splurge a little and get the ‘good’ brand

  • 2 (14 ounce) cans chicken broth

  • pepper

  • Directions 
    Place all ingredients in crock pot. Add pepper to taste.  I opted not to add salt because the ham offers so much!  Cook on low for 8 hours.  
    If a thicker soup is desired, add cornstarch (dissolve starch in water before adding to soup to eliminate lumping).

    January 9, 2009

    Inside Out Hamburger

    Inside Out Hamburger

    I found the recipe HERE.

    2 lbs. ground beef
    Swiss cheese, sliced
    1 pkg. pre-cooked bacon
    Your choice of extra goodies - ketchup, mustard, lettuce, pickles, mayo, buns, etc.

    Shape ground beef into extra thin, round patties. Cut swiss cheese squares into quarters. Also, cut bacon into 1-inch pieces. Place cheese and bacon pieces on the center of a hamburger patty. Place a second hamburger patty on top, cinching the edges all the way around to seal the burger...it will be a big burger! :) Repeat with the rest of the ground beef.

    January 7, 2009

    Cream Puffs

    Just as easy as the last dessert! These were so simple yet looked so fancy! Recipe courtesy of Allrecipes.com
    Cream Puffs
    • 2 (3.5 ounce) packages instant vanilla pudding mix
    • 2 cups heavy cream
    • 1 cup milk
    • 1/2 cup butter
    • 1 cup water
    • 1/4 tsp. salt
    • 1 cup all-purpose flour
    • 4 eggs
    1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
    2. Preheat oven to 425 degrees.
    3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
    4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
    5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

    January 6, 2009

    Molten Chocolate Cake

    This recipe is courtesy of Kraft foods & Baker's. This was by far the easiest dessert I've EVER made! Pretty tasty, too! (Although I should have had it with vanilla ice cream instead!)

    Prep Time:15 min
    Total Time:30 min
    Makes:8 servings, one half molten cake each


    4 squares BAKER'S Semi-Sweet Chocolate (I used choc. chips)
    1/2 cup (1 stick) butter
    1 cup powdered sugar
    2 eggs
    2 egg yolks
    6 Tbsp. flour
    1/2 cup thawed COOL WHIP Whipped Topping

    PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. (I just used plain 'ol cereal bowls!) Place on baking sheet. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
    Kraft Kitchens Tips: How to Bake Cakes in Muffin Cups
    Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
    Make Ahead: Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.