Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2 cans Grands biscuits (I used butter flavored) 16 oz. alfredo sauce 2 c. Swiss cheese 1/2 tsp. garlic powder 1/2 tsp. garlic salt 1/2 lb. chicken, cooked and shredded (I used rotisserie chicken) 1/2 lb. cubed ham Directions: Preheat oven to 375 degrees. Cut each biscuit into 6 pieces and place in a bowl. Toss biscuits with alfredo sauce, garlic powder and garlic salt. Add chicken, ham and 1 c. Swiss cheese. Toss until well-mixed. Spray a 9x13 baking dish with non-stick cooking spray. Pour biscuit mixture into the pan and top with remaining cheese. Bake at 375 degrees for 30-35 minutes or until the biscuits are done.
Ingredients: 1 loaf (1 lb.) frozen bread dough, thawed 2 Tbsp. butter or margarine, softened 8 oz. thinly sliced deli ham 1/2 c. shredded Swiss cheese 5 oz. thinly sliced deli chicken Directions: On a lightly floured surface, roll dough into a 10x8 inch rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Refrigerate leftovers.
Ingredients: 1/4 c. butter 1 medium onion, finely chopped 1/4 c. all-purpose flour 1 tsp. salt 1 tsp. dried parsley flakes 1/2 tsp. dried thyme 1/2 tsp. pepper 3 c. 2% milk 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 c. (8 oz.) sour cream 8 c. thinly sliced peeled potatoes 3 1/2 c. cubed fully cooked ham 2 c. (8 oz.) shredded sharp white cheddar cheese Directions: Preheat oven to 375 degrees. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream. In a greased 9x13 baking disk, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers. Bake, covered, for 30 minutes. Uncover and bake 40-50 minutes longer or until potatoes are tender.
Ingredients: 2 bottles (12 oz. each) beer or nonalcoholic beer 3/4 c. German or Dijon mustard, divided 1/2 tsp. coarsely ground pepper 1 fully cooked bone-in ham (about 4 lbs.) 4 fresh rosemary sprigs 16 pretzel hamburger buns, split Dill pickle slices, optional Directions: In a 5 quart slow cooker, whisk together beer and 1/2 c. mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours. Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through. Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices. Freeze option: freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a covered saucepan, stirring gently and adding a little water if necessary.
Ingredients: 2 1/4 tsp. yeast (1 standard packet) 1 1/3 c. warm water, about 110 degrees F 3 1/2 c. all-purpose flour, plus more for work surface 1 Tbsp. sugar 2 Tbsp. olive oil 3/4 tsp. salt Egg wash: 1 large egg beaten with 1 Tbsp. milk FILLING: 8 slices cheese or 2 c. shredded 16 thin slices deli ham or 2 c. cubed ham Directions: In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 c. more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger- if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75-80 degrees F) for 1 hour or until doubled in size. Preheat oven to 400 degrees F. Line 2 large baking sheet with parchment paper or silicone baking mats. Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You will have 8 pieces of dough, Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They do not have to be perfect rectangles. Transfer flattened dough to the baking sheets. Place the cheese (fold cheese slices in half if needed) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal the best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents. Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during the baking time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve. Make ahead tip: The pockets can be made through slicing slits in the top for air vents. Cover and refrigerate for up to 1 day. Then bake as directed. You can also freeze the baked pockets. After the pockets cool, wrap them individually in aluminum foil and freeze. Microwave for 2-3 minutes on high or bake at 350 degrees for 20 minutes. No need to thaw them ahead of time.
Ingredients: FRENCH TOAST: 6 large eggs 1/4 c. plus 2 Tbsp. whole milk 1 1/2 tsp. vanilla extract 1 1/2 tsp. sugar 1/2 tsp. ground cinnamon 1/4 c. unsalted butter, divided 18 slices cinnamon raisin bread SCRAMBLED EGGS: 12 large eggs 2/3 c. whole milk 1/4 tsp. fine sea salt 1/8 tsp. black pepper 2 Tbsp. unsalted butter, divided LASAGNA: 1/4 c. syrup, divided 4 c. ham, chopped and divided 3 c. shredded cheddar cheese, divided 3 c. shredded hash browns 2 Tbsp. olive oil 1/4 tsp. fine sea salt 1/8-1/4 tsp. black pepper Directions: For French toast: in a large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well-blended. Heat 2 Tbsp. butter in the skillet over medium heat. Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned. Remove to plate. Repeat with all slices of cinnamon raisin bread. For scrambled eggs: while preparing French toast, whisk together eggs, milk, salt and pepper in large mixing bowl (4 quarts or larger) until well blended. Cook eggs in 2 batches. Melt 1 Tbsp. unsalted butter in skillet over medium heat; add half of eggs to pan. Agitate with silicone spatula, cooking until there are curds that are set and only a little wet. Remove to paper-towel lined plate; repeat with remaining butter and eggs. For lasagna: preheat oven to 350 degrees. Grease a 9x13 baking dish and lay out layer of French toast in bottom; cutting pieces in half to cover entire surface without overlapping (8-9 slices). Drizzle half pancake syrup over French toast. Spread half eggs and ham over French toast, then sprinkle half cheese over that. Repeat with remaining French toast, pancake syrup, eggs and ham. Press hash browns evenly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes uncovered. Sprinkle remaining cheese over top and return to oven for 10 minutes. Turn broiler on high and bakd for an additional 2-3 minutes or until cheese is caramelized. Let sit for 5 minutes before serving. Drizzle with additional pancake syrup, if desired.
Ingredients: 1/2 c. milk 4 oz. cream cheese, softened 8 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste 2 pkgs. (8 oz. each) refrigerated crescent roll dough 4 oz. cooked ham, thinly sliced 1 c. shredded cheddar cheese Directions: Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs, and season with garlic powder, onion powder, salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from 1 package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from the remaining package along the edges of the 2 long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in a preheated oven for 25-30 minutes, until cheese is melted and rolls are golden brown.
Ingredients: 1 large bag of frozen potatoes 2 cans cream of your choice soup (potato, broccoli etc.) 2 cans water 2 ham steaks, cubed (can use turkey ham) 8 oz. cheddar cheese 4 c. broccoli Salt and pepper Directions: Divide everything evenly into 2 containers. Seal and freeze. To cook: put in a slow cooker and cook on low for 8 hours. Note~ Can use 12 new potatoes to replace the frozen potatoes. Slice in rounds. The potatoes could potentially turn black during the freezing process.
Ingredients: 1/2 c. milk 4 oz. cream cheese, softened 8 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste 2 pkgs. (8 oz. each) refrigerated crescent roll dough 4 oz. cooked ham, thinly sliced 1 c. shredded cheddar cheese Directions: Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs and season with garlic powder, onion powder, salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from the remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of the rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in preheated oven for 25-30 minutes, until cheese is melted and rolls are golden brown.
Ingredients: 1/4 c. butter 1/4 c. flour 2 1/2 c. half-and-half 2 1/2 c. milk 1 Tbsp. chicken base or 2 chicken bouillon cubes, crushed 8 oz. cream cheese, softened 2 1/2 c. chopped rotisserie chicken (or cooked chicken breast) 1/2 c. cooked and chopped bacon 1 c. cubed ham 2 c. grated Swiss cheese Directions: In a large saucepan melt butter and then add the flour to make a roux. Cook for about 1 minute. Add the half-and-half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.
Ingredients: 6 boneless skinless chicken breast halves (8 oz. each) 6 slices fully cooked ham 6 slices Swiss cheese 1/4 c. all-purpose flour 1/4 c. grated Parmesan cheese 1/2 tsp. rubbed sage 1/4 tsp. paprika 1/4 tsp. pepper 1/4 c. canola oil 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted 1/2 c. chicken broth Chopped fresh parsley, optional Directions: Flatten chicken to 1/4 inch thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165 degrees, stirring occasionally.
Ingredients: 1 fully cooked ham (any size will work as long as you have a slow cooker large enough for it) 1 1/4 c. brown sugar 1/4 c. honey 1/4 c. spicy brown mustard 3/4 c. Dr. Pepper (half of a can) 1/4 c. maple syrup Directions: Score ham by using a sharp knife to cut lines into ham in a criss cross pattern. The lines only need to be about 1/8 inch deep. Fill slow cooker with about 1 inch of water. Place ham in slow cooker. Cover and cook on low for 4-6 hours. 1 hour before serving, prepare sauce. Whisk together the rest of the ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat all allow to thicken for 5-10 minutes. Drain water and ham juices from slow cooker. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. Cover and cook another 30 minutes. Place ham on serving dish. Carve/slice ham and spoon the remaining sauce from the slow cooker over the ham. Serve warm.
Ingredients: 1 ball pizza dough 8 oz. thinly sliced deli ham 1 c. shredded mozzarella cheese Fresh parsley, for sprinkling, optional Mustard or horseradish sauce, for serving, optional Directions: Preheat oven to 400 degrees. Roll out pizza dough on a lightly floured surface. Press to form a 12x8 inch rectangle. Arrange ham slices evenly over dough to within 1/2 inch of edges. Sprinkle evenly with cheese. Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal. Place, seam side down, on a greased baking sheet. Bake for 50 minutes, or until deep golden brown. Let stand 10 minutes before cutting into 8 slices with a serrated knife. Serve with mustard or horseradish sauce, if desired.
Ingredients: 1 pkg. (20 oz.) refrigerated Southwest-style shredded hash brown potatoes 6 eggs 1/2 c. 2% milk 1/8 tsp. salt 1 Tbsp. butter 10 thick-sliced bacon strips, cooked and crumbled 1 1/4 c. (5 oz.) shredded Cheddar Jack cheese, divided Directions: Preheat oven to 400 degrees. Divide potatoes among 12 greased muffin cups; press onto bottom and up sides to form cups. Bake 18-20 minutes or until light golden brown. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 c. cheese. Spoon into cups; sprinkle with remaining 1/2 c. cheese. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Note~ You can use leftover ham as a replacement of the bacon in this recipe.
Ingredients: 1 can (8 oz.) refrigerated crescent dinner rolls 16 slices deli fresh smoked ham 4 cheese singles, cut in half Directions: Heat oven to 375 degrees. Separate dough into 8 triangles. Stack 2 ham slices; wrap around 1 cheese piece. Place, lengthwise, on dough triangle; roll up. Repeat with remaining ingredients. Place, seam-sides down, on foil-covered baking sheet. Bake 11-13 minutes or until golden brown.
Ingredients: 2 1/2 c. frozen chopped broccoli 1 can (10 3/4 oz.) condensed cream of potato soup, undiluted 1 1/4 c. 2% milk, divided 1 tsp. garlic pepper blend 1/2 tsp. crushed red pepper flakes 1/4 tsp. pepper 2 c. cubed fully cooked ham 1 c. (4 oz.) shredded cheddar Monterey Jack cheese 1 1/2 c. biscuit/ baking mix 1 egg Directions: Preheat oven to 350 degrees. Combine broccoli, soup, 3/4 c. milk and seasonings in a large saucepan; bring to a boil. Reduce heat; stir in ham and cheese. Cook and stir until cheese is melted. Pour into greased 11x7 baking dish. Combine biscuit mix, egg and remaining milk in a small bowl just until moistened. Drop by tablespoonfuls over ham mixture; spread gently. Bake, uncovered, 25-30 minutes or until golden brown.
Ingredients; 1 pkg. (9 oz.) refrigerated cheese tortellini 2 c. fresh broccoli florets 4-5 green onions, sliced 2 Tbsp. butter or margarine 6 oz. fully cooked ham, julienned 1/2 c. sour cream 1 tsp. dried basil Directions: Cook tortellini according to package directions. Meanwhile, in a 2 quart microwave-safe bowl, combine the broccoli, onions and butter. Cover and microwave on high for 2 1/2 minutes; stir. Cook 2 1 /2 minutes longer or until the broccoli is tender. Drain tortellini. Stir tortellini, ham, sour cream and basil into broccoli mixture. Cover and microwave on high for 1-2 minutes or until heated through. Let stand 2 minutes before serving.
Ingredients: 12 sandwich bread slices 1/4 c. prepared mustard 12 (1 oz.) baked ham slices 6 (1 oz.) Monterey Jack cheese slices 3 large eggs 1/2 c. milk Directions: Preheat oven to 475 degrees. Spread 1 side of each bread slice with mustard. Layer 6 bread slides mustard-side up with 1 ham slice, 1 cheese slice, and another ham slice; top with remaining bread slices, mustard side down. Whisk together eggs and milk in a shallow dish until blended. Dip each sandwich into egg mixture, coating both sides. Place sandwiches 2 inches apart on a lightly greased baking sheet. Place another lightly greased baking sheet greased-side down on top of sandwiches. Bake 15-20 minutes or until golden brown. Serve immediately. Note~ The link to the original recipe is http://www.mrfood.com/Pancake-and-Waffle-Recipes/Ham-and-Cheese-Oven-French-Toast-5357
Ingredients: 1 Tbsp. vegetable oil 2 c. cubed cooked ham 1 medium onion, chopped 1 can condensed cream of mushroom soup (regular or 98% fat-free) 2 c. shredded extra-sharp cheddar cheese 5 c. extra-wide egg noodles, cooked and drained Directions: Heat the oil in a 4 quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender. Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling. Note~ Allfreerecipes link can be followed here http://www.allfreecasserolerecipes.com/Pork-and-Ham-Casserole-Recipes/Pennsylvania-Dutch-Ham-Noodle-Casserole
