Just ‘chillin’ . . .

computer lady

Today has become my ‘off’ day – spent a good part of it in my jammies, just sort of ‘playing’ – playing “The Oregon Trail – American Settler” on my Ipad, playing a few rounds of Spider Solitaire on my computer – in other words, just RELAXING! I stayed up late last night catching up on bits of “Mr. Selfridge” on PBS – it was on while family was still here visiting so I opted to wait until later (little did I know ‘later’ was not until 1 a.m.!)

We had a nice Easter dinner – oldest son ended up working later than expected so he, grandson & middle son didn’t get here until almost 7:40 p.m. (Yes, by then husband & I were pretty hungry!). Oldest son (the Ex. chef) made a HUGE tray of cheesy potatoes (I asked him if he remembered just how many people were in his family (6) – there were potatoes for about 15-20! Turns out (in my opinion, anyway) the Duncan Hines Carrot Cake was awful! Had a funny/weird taste to it and it was DRY! I did everything according to pkg. directions (it even had shredded carrots & raisins which you soaked in hot water to reconstitute) – my opinion- don’t waste your money or time! I/we tried the Pillsbury crescent rolls for the first time and everyone really liked them! Middle son said he thought they were even better than the (Kroger) bakery’s ‘Snowflake rolls’ – which is what I always get for all holiday dinners! The good thing is: I don’t have to cook tonight! Lots of leftover ham, cheesy potatoes & green bean casserole – LOVE THEM LEFTOVERS!

Speaking of ‘leftovers’ – have some recipes that utilize just that very thing!


Crockpot Ham & Beans

16 oz. dried Northern beans
1 C. leftover ham (& meaty ham bone
or 2-3 ham hocks)
2 T. dried minced onion
1/4 tsp. ground cloves
salt/pepper, to taste

Rinse beans & carefully pick out pebbles/
old beans then place in crockpot & add
all remaining ingredients. Cover in water
until water reaches about 2 inches above
the beans. Cook on High 2 hours, then turn
temp. to Low for 4 hours. Remove meat
from bones (discard bones). Stir meat into
mixture. Remove some beans to a small
dish & smash them; add back to pot &
stir (makes dish creamier) Serves 4-6

(recipe: recipesthatcrock.com)

Farmhouse Ham & Cheese Bake

8 slices hearty white bread
1/2 lb. sliced deli ham
2 C. shredded extra sharp white
Cheddar cheese, divided
2 T. butter, softened
1 1/2 C. milk
4 eggs
1 tsp. dry mustard
1 T. chopped fresh chives
1 tsp. salt
1/2 tsp. black pepper

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Place 4 slices bread
in dish; evenly layer ham over bread.
Sprinkle 1 2/ C. cheese over ham &
top with remaining bread. Spread
butter over top of bread. In medium
bowl mix milk, eggs, mustard, chives,
salt/pepper – evenly pour mixture
over bread & sprinkle with remaining
cheese. Let sit 15 minutes.
Bake 30-35 minutes until egg
custard is set & bread is golden brown.
Serves 4

(recipe: mrfood.com)

Ham & Cheese Casserole

4 C. frozen diced hash browns
8 oz. chopped ham
1 C. shredded Gouda cheese
1/2 C. chopped red pepper
6 eggs, lightly beaten
1 (10.75 oz) can cream of mushroom
1/2 C. milk
1/8 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. ground mustard
8 English muffins or tortillas,
for serving

Spray inside of crockpot with nonstick
spray. Combine hash browns, ham,
cheese & red pepper – place in crockpot.
In medium bowl stir soup, milk, eggs &
spices; pour over potato mixture. Cover &
cook on Low 6-7 hours. Serve mixture over
English muffins or wrapped in warmed
tortillas. Serves 8

(recipe: kitchenmeetsgirl.com)

Oreo Fluff

2 C. buttermilk
2 (4.2 oz, ea) boxes Cookies ‘n Creme
pudding mix
2 (8 oz, ez) tubs Cool Whip, thawed
1 (14.3 oz) pkg. Oreo cookies, chopped/

Whip together buttermilk, pudding mix &
Cool Whip. Add Oreos (reserving 1 C. for
garnish); stir until combined. Sprinkle top
with reserved Oreos & refrigerate.
Serves 12

(recipe: julieseatsandtreats.com)

Cheesy Ranch Potatoes

2 lb. small red potatoes, quartered
1 (8 oz) pkg. cream cheese, softened
1 (10 3/4 oz) can cream of potato soup
1 envelope dry Ranch salad dressing mix
1 C. shredded Cheddar cheese

Spray insides of crockpot with nonstick
spray. Place cut potatoes in crockpot. In
a bowl beat together cream cheese, soup
& salad mix; stir in shredded cheese &
pour over potatoes – stir. Cover & cook
on Low 8 hours or until potatoes are
tender. Serves 5

(recipe: julieseatsandtreats.com)

Ham & Cheese Soup

1 red pepper, diced
1 white onion, diced
4 cloves garlic, minced
1 T. oil
1 lb. ham, diced
2 (10 3/4 oz, ea) cans Cheddar
Cheese soup
2 (10 3/4 oz,ea) cans cream of
Potato soup
3 C. Velveeta, cubed
1 (8 oz) pkg. shredded Cheddar
Jack or Monterray Jack cheese
4 C. milk
1 C. whipping cream
salt/pepper, to taste
1 T. garlic herb seasoning

Heat oil in a skillet & cook onion,
garlic & red pepper until tender;
add to 6 qt. crockpot with
remaining ingredients; mix well.
Cook on Low 4-6 hours, stirring
regularly. Serves 8-10

(recipe: recipesthatcrock.com)

Ham Fried Rice

4 C. cold, cooked white or brown
rice (leftover is best)*
1 1/2 C. cooked ham, diced
2 tsp. sesame oil
2 tsp. coconut oil
1/2 C. frozen peas (or edamame,
1 C. broccoli slaw
1/2 C. white onion, chopped
1 clove garlic, minced
1 tsp. fresh ginger, minced
2 eggs
2 T. soy sauce
2 T. teriyaki sauce

In a wok or large skillet heat oils
together over medium heat; add
onion/garlic/peas/ginger & broccoli
slaw – stir fry until tender (about 5
minutes). Crack eggs into pan &
scramble, mixing throughout the
vegetables until egg is cooked. Add
rice & ham, stirring until heated
through, about 1 minute. Remove
from heat & gently stir in soy sauce
& teriyaki. Serve immediately.
Serves 5-6

*When making fried rice it’s best
to use day-old or leftover rice; if you
don’t have any, prepare a batch early
in the  morning & store in fridge until
ready to use.

(recipe: mommyskitchen.net)

Ham & Cheese Waffles

2 C. flour
3 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1 3/4 C. milk
1/4 C. butter, melted
(1/2 stick)
1 C. chopped ham
1 C. shredded sharp
Cheddar cheese

Preheat waffle iron. In large
bowl whisk together flour,
baking powder & salt; stir in
eggs, milk & melted butter; mix
until just combined. Stir in chopped
ham & cheese. Lightly spray waffle
iron with nonstick spray. Pour about
3/4 C. of batter into iron & cook
until crisp; repeat with remaining
batter. (You can keep cooked waffles
on a baking sheet in warm oven until
serving). Serve with syrup, if desired.
Makes about 6 waffles

(recipe: southernbite.com)

Ham & Veggie Pasta

1 lb. box bowtie pasta
1-2 C. cooked ham, diced
1 C. shredded Cheddar cheese
1 C. frozen peas, thawed slightly
1 large cucumber, peeled/chopped
1/2 bell pepper, diced
1-2 C. grape tomatoes
1 C. buttermilk ranch salad dressing

Cook pasta accordg to pkg. directions;
drain & pour running cold water over
pasta while stirring until completely
cooled. Allow to drain fully before
pouring into large bowl. Add all other
ingredients to bowl & stir until well
combined. Cover & refrigerate until
ready to serve. Keeps well for three
days in refrigerator. Serves 4-6

(recipe: southernplate.com)

Dill Ham Salad

1/2 medium white onion, cut into
large chunks
8 baby dill gherkins
1 lb. cooked ham, cut into large
2 hardboiled eggs plus 4 hard-
boiled egg whites
1/4 C. mayonnaise
3 T. chopped fresh dill
2 tsp. black pepper
2 tsp. salt
1 tsp. paprika
juice of 1 small lemon

crackers or whole wheat
bread – for serving

Place onion in food processor on
medium about 10-15 seconds or
until finely chopped; transfer to
large bowl. Place gherkins in food
processor & repeat as onion; trans-
fer to bowl.  Place ham in food
processor on High about 20-30 seconds
until finely chopped; place in bowl.
Place eggs & egg whites in food
processor & pulse 5-8 times until
finely chopped; place in bowl. Add
remaining ingredients to bowl & mix
well using rubber spatula. Serves 8

Mixture may be served with crackers
or on whole wheat bread as a

(recipe: barbaracooks.com)

Mixed Berry Cheesecake Muffins

1/3 C. butter, softened
3/4 C. sugar
2 eggs, room temp.
1 1/2 C. flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/3 C. milk

Cream Cheese filling:
6 oz (3/4th of 8oz pkg) cream
cheese, softened
1/3 C. sugar
1 egg, room temp.
3/4 C. fresh blueberries
3/4 C. fresh raspberries

Streusel Topping:
1/4 C. flour
2 T. packed brown sugar
1/2 tsp. ground cinnamon
2 T. butter, melted

Preheat oven 350 degrees F.
Cream together butter & sugar until
smooth; add eggs – mix until smooth.
Combine flour, baking powder &
cinnamon. Add flour mixture alternately
with milk. Place cupcake liners in muffin
tins & fill liners 1/2 full (about 2 heaping
tablespoons of batter). Cream together
cream cheese, sugar & egg until smooth;
fold in berries. Drop 1 T. cream cheese
mixture into center of each muffin tin.
Combine flour, brown sugar, cinnamon &
butter until mixture is crumbly; sprinkle
topping over each muffin. Bake 20-25
minutes until a toothpick inserted into
center comes out clean. Makes 18 muffins

Store leftovers in airtight container &

(recipe: Kraft Recipes.com)

I’m pretty sure I’ll have more
‘leftover’ recipes coming in the
next few days – just found a
couple really good sites for those!

Still working on the ‘Diagonal
Box’ crocheted baby blanket;
am about 1/4th done – it’s a
fun pattern. Also dragged out
the wool shawl project I started
last year (for me to wear during
“Log Cabin” days along with my
costume. I had forgotten what
a ‘bit of a pain’ this one is – for
I chose size 1 needles (teeny-
tiny) and really fine medium
gold wool – let’s just say it
takes a bit to do just one row.
Not sure yet whether I’ll
actually complete this before
June (we’ll see) – it’s about
half done now (sigh).

Hope you had a wonderful
Easter and a great day, today.



PS: It’s grey & gloomy out but
up to almost SIXTY degrees!
Can you believe it? Snow
yesterday and 60 today! Yep,

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One CommentLeave a comment

  1. Going to try the crock pot beans and ham. I had a ham bone in the freezer for quite a while now. I thought today was great but it looks like rain tomorrow!

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