Ham and Cheese Braid

This is a great way to use up leftover ham!

1 loaf bread dough (you can use frozen)

1/4 cup softened butter (I use less)

1 tbsp. ranch dressing mix (dry packet)

8 ounces thinly sliced ham or 1 1/2 cups chopped ham

1 1/2 cups grated cheddar cheese

Roll bread dough onto a greased 12-by-17-inch cookie sheet. Combine butter and ranch dressing mix, spread mixture evenly over dough (reserve 1 tbsp of mixture to top braid). To make the braid, cut 1-inch wide strips along both of the long edges of the cookie sheet. The strips should be 1-inch wide by 4 inches long: this will leave a 4-inch rectangle strip in the center for the filling. Layer ham and cheese down the center of the rectangle. Starting at one end, pick up one of the strips and lay over the filling. Alternate on each side to form a criss-cross pattern. Brush the top with remaining butter mixture. Let rise for 25 minutes and bake at 350 degrees for 20-25 minutes until golden brown on top and bottom.

Tip on soup

for soups with out noodles you can freeze them! Smaller bags make for fast single and double portions. I wrote the dates on the bag for these and directions for heating it. the frozen cheese soup needs to be heated in boiling water. It doesn't bode well in the microwave and sticks if you heat it too fast in a pot.

OH! and if you do this, get good ziplocks! I got generic and one of the bags popped open leaving behind a big mess for me to clean up.

Last night's dinner: Broccoli Potato Soup in bread bowls

This Soup has been a family favorite for years. I've never tried it in a bread bowl before though and it was SO GOOD!

The odd thing? For dessert, the kids wanted grapefruit with sugar sprinkled on top. I was going to make cookies... But I'll take it!

Food reports back on...

Okay ladies--and any men who might visit the blog.

Richard and I have had our cholesterol taken and we are both too high. We need to cut out the fastfood, fried food, and fatty foods that aren't necessary. To keep myself in check, I'm going to do our food reports again. Will you guys do it too? I need some support here. If I know people are looking and that I'm not the only one, I'm more likely to behave my self. LOL Comment or post with your food report for the next six weeks and we'll figure out something fun to do for the most healthy and frugal family chef. :)

White Cheddar Mac'n'Cheese

Was digi-scrapping a few recipe cards for friends and thought I'd post this one as it isn't up on the site yet. Thanks Carrie, for showing me how to digi-scrap!

Danish Puffed Pastry

1/2 c. butter
1 c. flour
2 tbsp. cold water

Combine butter and flour. Then add water and stir well. Spread
on ungreased cookie sheet to thinly cover.

1/2 c. butter
1 c. boiling water
1 tsp. almond flavoring
1 c. flour
3 eggs

Combine butter and water in pan and bring to a boil. Add almond flavoring. Remove from heat. Stir in flour. Add eggs, one at a time, beating well after each. Spread over bottom layer. Bake at 425 degrees for 25 minutes. Frost while hot with frosting made of following:

1 1/2 c. powdered sugar
2 tbsp. butter
2 tbsp. milk (or more to make thin frosting)
1 tsp. almond flavoring

Sprinkle with coconut and slivered almonds (optional)

Tips and Tricks

1. Oop’s …added to much salt to a dish? Quickly peal a potato and throw it into the pot. The potato will absorb some of the salt and you can just scoop it out after a few minutes!

2. Do you find your, or your families clothes frequently get ruined with pen and marker stains? Next time you see a mark run to the medicine cabinet and get out your hairspray. Spray and scrub the mark until the unsightly spot comes out. You save the clothes and your wallet!

3. Does your garbage disposal have a funny smell you just can’t get rid of? Try picking up a lemon next time your at the store. Slice it and place it down the drain, then hit the garbage disposal switch and let the lemony pieces clean the blades and pipes. The acid cleans away the old smells and leaves the kitchen lemon fresh.

4. Does your garbage can always smell no matter how often you take it out? Next time you take out the bag add a little baking soda to the bottom of the bin and to the bottom of the bag when you put a new one in. Baking soda is a natural odor eliminator as it absorbs the negative smells. Refresh Soda at the bottom of the bin when you start to notice it isn’t working as well. Cheap and easy!

5. Accidentally got deodorant marks on your shirt/dress/etc. No problem! Take an old pair of panty house or a dry rag and run it over the mark. The Dry fabric will pick up the deodorant and remove the mark.

6. Static hair or clothes from getting in and out the car? Keep a drier sheet in the glove box and wave it over your clothes, hair or car seat and the static is magically gone!

7. It’s cold and flu season. Boost your immune system with a refreshing smoothie you can make at home! Equal parts orange juice, yogurt, banana (cut into pieces), milk and powdered protein blend all until smooth and serve cold. It gives you a boost of protein, potassium, vitamin C, calcium, vitamin D and needed live and active bacteria to keep your gut mobile and your immune system active!

Chicken & Broccoli Alfredo

I got this recipe out of the Campbell's Casserole & One-Dish Favorites magazine. I served it with Mozzarella Bread.

1/2 of a 1-pound package of linguine
1 cup of fresh or frozen broccoli flowerets
2 tbsp butter
1 lb skinless, boneless chicken breast, cut into 1-2 inch pieces
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper

1) Cook the linguine per the package directions in a 3-quart sauce pan. Add the broccoli during the last 4 mins of cooking. Drain mixture well in a colander.
2) Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until its well browned, stirring frequently.
3) Stir in the soup, milk, cheese, pepper, and linguine/broccoli mixture. Cook until the mixture is hot and bubbly. Serve with additional Parmesan cheese.

Note: I didn't have any linguine noodles in my pantry, so used fettuccine noodles instead. Also instead of fresh Parmesan I used Kraft'd grated Parmesan and Romano cheese (in the plastic bottle with green label) that people put on pizza. It came out really good.

Beef Taco Bake

I found this recipe in Campbell's Casseroles & One-Dish Favorites. I'm really liking this magazine so far.

Takes about 40 mins
makes about 4 servings

1 lb ground beef
1 can Campbell's Condensed Tomato Soup
1 cup Pace Chunky Salsa or Picante Sauce.
1/2 cup milk
6 (8-inch) flour tortillas or 8 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup (4oz) shredded Cheddar cheese

1) Cook the beef in a 10-inch skillet over medium-high heat until well browned. stirring frequently to separate meat. Pour off any fat.
2) Stir in soup, salsa, milk, tortillas and half of the cheese into the skillet. Pour into a shallow baking dish and cover.
3) Bake at 400 degrees F for 30 mins or until hot. Sprinkle with the remaining cheese.

We like cheese so I used more then what was called for. I like things a little spicy so I used medium salsa. Also was good as a leftover.

Cheesy Chicken & Rice Casserole

I got this recipe out of the Campbell's Casseroles & One-Dish Favorites.

Prep is about 15 mins
Mkes about 4 servings

1 can Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regukar long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese.

1) Heat oven to 375 degrees. Stir in soup, water, rice, onion powder, black pepper, and vegetables in a 2-quart shallow baking dish.
2) Top with the chicken, season are desired. Cover and bake for 50 mins or until chicken is cooked all the way through and rice is tender.
3) Sprinkle with cheese and let stand for 10 mins or until the cheese is melted. Stir rice and serve.

The magazine also has a few variations for a different flavor:
Mexican: In place of the onion powder and pepper use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar cheese.
Italian: In place of onion powder and pepper use 1tsp italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Alfredo: Substitute broccoli flowerets (I found these in the frozen veggie section at the grocery) and 1/4 cup Parmesan for Cheddar. Add 2 tbsp Parmesan with the soup and sprinkle the rest of the Parmesan on the chicken at the end.

I found this super easy and liked that you use only one dish to make. This also reheated wonderfully for leftovers.

Beef & Mozzarella Bake

I also found this recipe in the Campbell's Cassaroles & One-Dish Favorites magazine.

Makes about 6 servings
Takes about 45 mins to make

1 lb ground beef
1 tsp basil
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic, minced
1 1/4 cup Prego Traditional Italian Sauce
1 can Campbell's Cream of Mushroom Soup
1 1/4 cups water
1 1/2 cups mozzarella cheese, shredded
3 cups cooked shell pasta

1) Cook the beef, basil, pepper, and garlic in a large skilletover medium-high heat until well browned. Pour off any fat.
2) Stir in Italian sauce, soup, water and 1 cup of the cheese. Then stir in the pasta to coat it with the sauce. Pour into a medium size (about 2 quart) shallow baking dish. Sprinkle with the rest of the cheese.
3) Bake at 400 degrees F for 25 mins or until hot and bubbling.

Note: I used about 4 cups of cooked pasta and added a little extra cheese to the top. I liked how it came out, but think I'm going to use my spagetti sauce instead of the Prego next time. Perfect for leftovers too.

Tuna & Pasta Cheddar Melt

I found this recipe in the Campbell's Casseroles & One-Dish Favorites magazine. I liked it and have found quite a few other recipes I want to try and will post them as I make them.

Makes about 4 servings

Takes about 30 mins

1 can Campbell's Condensed Chicken Broth

1 soup can water

About 3 cups rotini pasta

1 can Campbell's Cream of Mushroom soup

1 cup milk

1 can (6oz) tuna, drained and flaked

1 cup shredded Cheddar cheese

2 tbsp Italian bread crumbs

2 tsp butter,melted

1) Bring broth and water to a boil over medium-high heat in a large skillet. Add the pasta and cook till tender. Do not drain.

2) Stir in the soup, milk and tuna in the skillet. Top with the cheese. Mix the bread crumbs and butter together and sprinkle on top. Heat through.

Note: I added a little extra cheese and stirred it into the mixture. This also heats up well for leftovers the next day.

Hollandaise Sauce

Julia Child's Hollandaise
This sauce is wonderful over eggs, asparagus, broccoli, etc. Find different uses for it and enjoy!

Ingredients
3 egg yolks
1 tablespoon water
1-2 tbl fresh lemon juice or orange juice
6-8 ounces very soft unsalted butter
fresh ground white pepper, to taste

Directions
Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).

Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.

To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).

As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.

By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

Season lightly with pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

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Hallandaise via a blender
3 egg yolks
2 TB lemon juice
1/4 tsp. salt
Pinch of white pepper
1 stick (4 oz.) butter, melted until bubbling hot

Place egg yolks, lemon juice, salt and pepper in blender. Cover and blend at high speed for 30 seconds. Uncover, and still blending at high speed, start pouring in the hot butter by droplets. Allow time for the butter to absorb and emulsify with eggs. When about two thirds of the butter has been added, you can pick up the pace a little more. Makes about 3/4 cup.

Supremes de Volaille a Blanc (Chicken breasts poached in butter)

From Mastering the Art of French Cooking, by Julia Child, Simone Beck and Louisette Bertholle. Knopf, 1961.

We served this over risotto (Italian rice) with broccoli and hollandaise sauce as the side.

Ingredients:

Risotto
1 cup uncooked risotto
2 cans chicken stock (14oz cans)
3 pads butter

Supreme's (chicken cutlets or breasts)
4 thin boneless, skinless chicken cutlets
salt & pepper and (drops) lemon juice
4 tbsp. butter

Volaille a Blanc (Wine Sauce)
1/4 cup chicken stock
1/4 cup Chardonnay
1 cup heavy cream
salt & pepper, and drops lemon juice
2 tbsp. minced parsley (for garnish)

Risotto: Combine 1can of stock, 1cup risotto and 3 pads butter in a pan and bring to a boil. Stir and reduce to a simmer. Allow to simmer with lid on for 5-10min, as the risotto thickens slowly add 1/4 of the second can of stock at a time and allow to thicken on simmer. Cooking time approx. 20-30min depending on the stove you are cooking on. When done the risotto should be creamy and nutty.

For the chicken: Preheat oven to 400. Season meat with salt, pepper and drops of lemon juice. Melt the butter in a pan or casserole that can go from the stove top tot eh oven and back again. Roll the chicken in the melted butter, and cover the surface of the casserole with wax paper. Place in oven for 6 to 7 minutes, or until the meat feels springy when you push on it. Remove from oven and remove chicken to a plate covered with foil to keep it warm.

For the sauce: Remove all but 1-2tbl of butter from the pan or casserole. Place the pan onto a burner on high. Pour stock and wine into a the saucepan and boil rapidly until liquid is syrupy. Then pour in the cream whisking rapidly as you stream it in and boil rapidly until lightly thickened (the right consistency coats the back of a spoon with a thin layer). Season with salt, pepper and drops of lemon juice as needed.

Place risotto in the bottom of a serving dish, arrange chicken over the top and then poor the sauce over the whole thing. Sprinkle garnish over top for color and serve hot.