Tuesday, April 17, 2018

Hawaiian Ham

This is an easy way to use up leftover ham.

Drain a can of pineapple chunks, reserve the juice.

Saute some:

ham, cut into chunks
thinly sliced carrots
chopped onion
bell peppers, cut into pieces
pineapple chunks

Saute in a bit of oil over med-high heat until ham is hot and veggies are tender.

Whisk the following ingredients into the pineapple juice:
1/2 cup brown sugar
1 Tablespoon soy sauce
2 Tablespoons cornstarch
1 Tablespoon vinegar
1/4 teaspoon crushed red pepper flakes

Stir the sauce into the skillet and stir over med-high heat until thick and bubbly.

Serve over white rice.


Saturday, April 14, 2018

Bourbon Barrel Mocha Stout Cake

This is a variation on my Spiced Rum (aka Pirate) Cake that I think turned out pretty fantastic. My middle son declared it perfect. :)

1 18 1/2 ounce package German chocolate cake mix
1 3 3/4 ounce package instant vanilla pudding mix
4 eggs
1/2 cup cold strong coffee
1/2 cup oil
1/2 cup stout


Glaze:
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/4 - 1/2 cup bourbon
Preheat oven to 325 degrees. Grease and flour a 12 inch bundt pan. Mix next 6 cake ingredients together with electric mixer for 2 minutes and pour into pan. Bake 1 hour and cool. Invert on a serving plate.
Glaze: Melt butter in sauce pan; stir in the water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in bourbon. Prick cake top with fork. Drizzle and smooth prepared glaze evenly over top and sides, allowing cake to absorb glaze. Repeat until glaze is used up.



Wednesday, April 11, 2018

Chicken Cordon Bleu Casserole

This was a pretty simple casserole and a good way to use up leftover ham and/or chicken breast.



Cook and drain 1-12oz bag of egg noodles.

Saute some cut up ham, onion, fresh mushrooms and chicken in butter. Do not cook them too much. Mostly just to sear them a bit and get rid of some of the extra moisture.

Mix 1 can cream of chicken soup and some milk.

Add meat and veggies into the pan of noodles. Pour soup mixture over it and stir well to coat. Stir in pepper and marjoram to taste.

Place in greased casserole dish.

Bake for 10 minutes in a 350 oven.

Remove and top with thin-sliced Swiss cheese. Place back in oven.

Mix about 1 cup bread crumbs with 2 Tablespoons melted butter. Sprinkle on top of casserole.

Continue to bake until crumbs are browned and the casserole is heated through.




Sunday, April 8, 2018

Crock Pot Egg Bake

Today I made my favorite Tater Tot Egg Bake in my crock pot. So easy and it cooked while we were at church and was ready for brunch for us and our company when we got home.



I'm guessing it would work for any egg bake recipe, but here's the one I like best...

Spray crock pot with non-stick cooking spray. Line bottom with frozen potato rounds/crowns (the flat tater tots).

Cover with your favorite egg bake cooked meats (bacon, sausage or ham), sauteed veggies and grated cheese. Season with salt and pepper.



Beat 8 eggs and about 1/2 cup milk.




Pour over stuff in the crock pot.



Cook on low for 3-4 hours or on high for 2 hours.


Remove lid and let sit a couple of minutes before serving.



Wednesday, March 28, 2018

Peanut Butter & Chocolate Brownies

These brownies don't look the prettiest but they are amazing! They are also best served cold from the fridge with a big glass of cold milk! Yum!




First make a batch of my homemade Better Than Box Brownies.

Let cool.

Then make a batch of this peanut butter frosting:

1 cup creamy peanut butter
1/2 cup softened butter
1 teaspoon vanilla

Mix until smooth and creamy.

Add about 2 cups of sifted powdered sugar. Mix until smooth. You may have to add more or less depending on how thick you want your frosting.

Spread over the pan of brownies.

Place in freezer to chill a bit.

While the brownies are chilling, melt about 1 cup of semi-sweet chocolate chips.

Remove brownies from freezer. Spread melted chocolate over the top of the frosted brownies.

Place brownies in fridge to let chocolate set.

Store any leftover brownies in fridge.



Saturday, February 3, 2018

Beer Cheese Batter Bread

This is just the right bread to serve with a hearty soup or stew on a cold day. It has a muffin-like texture that tastes like just the right amount of beer. The trick is the double-sifting of the flour. Don't skip it!

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 Tablespoons sugar

Spoon flour into measuring cup and level with knife edge. Then sift or shake flour through a sieve into a large mixing bowl. Mix in baking powder, sugar and salt. Then sift again.

Toss with some finely shredded sharp cheddar cheese.

Pour in 12 oz of room temperature beer. Lightly stir in.

Add 1/4 cup melted butter. Stir in but be careful not to overmix batter so that your bread will rise.

Pour batter into greased bread pan.

Pour 3 Tablespoons of melted butter over the top of batter.

Bake at 375 for about 1 hour. Cool 1 minutes before removing from pan to cool.

Serve warm.



Thursday, February 1, 2018

Norwegian Style Rice Pudding

This probably isn't terribly authentic but it makes a delightful breakfast served warm with melted butter and cinnamon sugar on top.

3/4 cup short-grained rice
1 1/2 cups water

Bring to a boil. lower heat, cover and simmer for 13 minutes.

Mix:
2 1/2 cups milk
1/2 cup heavy cream
1/3 cup sugar
1/2 teaspoon vanilla
1 teaspoon almond extract
ground cardamom, to taste
1/2 cup raisins or dried cranberries

Add milk mixture to the rice, 1 cup at a time. Turn to medium heat and stir and cook until thick before adding the next cup of milk. This will take about 40 minutes or so.




Remove from heat.



Serve warm with melted butter and cinnamon sugar on top.



Chill leftovers. Can be served cold or reheated in microwave.