We had a GREAT post-Easter family dinner last night – tons of food & great company. That fancy berry/cake I bought at Gordon Foods wasn’t as ‘great’ as I’d expected – it was OK but too pricey. Oldest son not only brought the Taragon/Ginger glaceed carrots I’d asked for but also brought a cherry pie AND strawberry mini eclairs! We were happily stuffed. Grandson is 9 1/2 and picked out his own outfit – he looked VERY spiffy in tan walking shorts, a plaid cotton shirt and a medium brown suit jacket (and he had his hair spiked up, too – very handsome for a 9 year old!) I only took one photo of oldest son, his girlfriend & grandson and it’s on my cell phone – can’t transfer to the blog – sigh.
3 C. frozen hash browns
3/4 C. shredded Monterrey &
Pepper Jack cheese
1 C. cooked, cubed ham
1/4 C. green onion, chopped
4 eggs, well beaten
1 (12 oz0 can evaporated milk
1/4 tsp. black pepper
1/2 tsp. salt
Spray a 2 qt. rectangular baking dish
with nonstick spray. Arrange hash
browns evenly o bottom of dish.
Sprinkle with cheese, ham, onions.
Combine milk, eggs & seasonings;
pour over potatoes & cheese.
Preheat oven 350 degrees F.
Bake 40-50 minutes until set.
Let rest 5 minutes then slice.
(recipe: Mike Suddaby-Facebook)
Mexican Corn Salad
4 C. fresh (about 6 ears) or canned
whole kernel corn
2 avocados, diced
2 cloves garlic, minced
2 limes, zested & juiced
1 green bell pepper (seeds removed)
1/2 red onion, finely diced
1/2 C. cotija cheese, crumbled (Mexican
1/3 C. fresh parsley, roughly chopped
2 T. olive oil
2 T. mayonnaise
3/4 tsp. chili powder (or to taste)
kosher salt, to taste
Heat oil in large skillet over medium-
high heat; cook corn until semi-charred
on all sides, about 8 minutes. Season
with salt then transfer to large bowl.
Add diced avocado, garlic, bell pepper,
red onion & parsley. Mix in chili
powder, lime zest & juice & mayonnaise.
Toss everything together until evenly
coated then taste & adjust seasoning
if necessary. Add cotija cheese & toss
together. Refrigerate 1 hour or serve
immediately. Serves 6
*Cotija cheese: Walmart sells this OR
you can substitute fresh ground Parmesan
or Romano or Feta
Crockpot Honey-Dijon Chicken
2 lb. boneless skinless chicken breasts
1 1/2 tsp. garlic powder
1 tsp. onion powder
2 C. honey-Dijon mustard salad dressing
Spray crockpot insides with nonstick
spray. Place chicken breasts in bottom &
sprinkle with garlic & onion powders.
Pour dressing over top; cover & cook
on Low 8-10 hours. Serves 8
Ham & Cheese Puff Pastry Bake
2 puff pastry sheets (poster uses Pepperidge Farm)
3/4 lb. ham, cut into chunks
1 c. shredded Colby-Jack cheese
1 egg plus 1 T. water (mixed to make an egg wash)
1 T. honey
fresh thyme leaves from 1 sprig
3 T. stone ground mustard
Preheat oven 400 degrees F.
Roll out 1 puff pastry onto greased baking sheet.
Top with even layer of ham & cheese, leaving
1 inch space between filling & edge around entire
perimeter. Brush inside pastry edges with egg
wash. Roll out second pastry & place on top of
filled sheet. Completely seal edges of top & bottom
pastry by gently pinching together (like a giant
ravioli). Cut 3 slits in top pastry sheet (for steam)
& brush top with egg wash. Bake 20-25 minutes
until golden brown. Slice & serve with mustard dip.
Mix all dip ingredients together & serve.
Pecan Cobbler Dump Cake
6 T. butter
1 C. pecans
1 1/2 C. self-rising flour
1 1/2 C. granulated sugar
2/3 C. milk
1 tsp. vanilla
1 1/2 C. packed light brown sugar
1 1/2 C. hot water
Preheat oven 350 degrees F.
Place butter in a 9 X 13″ baking dish &
melt butter in oven; once melted, sprinkle
pecans over butter. In a bowl mix flour,
sugar, milk & vanilla; stir but to no over-
mix – pour over butter & pecans in pan,
do not mix. Sprinkle brown sugar evenly
over mixture, do not stir. Carefully pour
hot water over mixture – do not stir.
Bake 30-35 minutes until golden brown.
Best served warm. Serves 8
NOTE: Cobbler will not be firm after 35
minutes – it will firm up as it cools. If over-
cooked there will be less sauce.
Cheesy Loaded Cauliflower Soup
1/2 C. butter
2 leeks, sliced/rinsed well
3 C. cauliflower, chopped
2 cloves garlic
8 oz. mushrooms
2-4 T. flour
4 C. chicken broth, divided
2 C. shredded Cheddar cheese (plus
extra for serving)
1/2 C. heavy cream
salt/pepper, to taste
Optional garnishes: cooked/crumbled
bacon, chopped/sliced green onions
In skillet melt butter-add cauliflower &
leeks; cook 5 minutes over medium heat.
Stir in mushrooms & cook 2-3 minutes. Stir
in flour & cook 1 minute. Slowly whisk in
1 C. chicken broth, scraping up any brown
bits from skillet, then transfer to crockpot.
Stir in remaining broth, cover & cook until
cauliflower is tender: Low: 4-6 hours, or
High 3-4 hours. Stir in Cheddar cheese
gradually until melted, then stir in cream &
let set until heated through, 5 minutes. Season
with salt/pepper to taste and serve topped
with cheese, bacon bits, green onions, if
desired. Serves 8
Deep Dish Biscuit Pizza Casserole
2 (28 oz, ea) cans plum tomatoes,
2 (16 oz, ea) pkgs. refrigerated
1 lb. ground Italian sausage, cooked
1 (8 oz) pkg. pepperoni slices
1 (8 oz) pkg. mozzarella cheese,
1 C. shredded Parmesan cheese
1 C. shredded Italian cheese blend
2 T. Italian seasoning
salt/pepper, to taste
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish with
nonstick spray. Open biscuit dough &
roll out to create a pizza crust –
place in baking dish & make sure
it extends up sides of dish. Layer
mozz. slices evenly on top followed
by pepperoni & sausage. In large
bowl crush tomatoes with a fork
then stir in Parm. cheese, Italian
seasoning, salt & pepper. Spread
sauce evenly over pizza then sprinkle
with Italian cheese blend. Bake 1
hour until dough is cooked through
& cheese is bubbly. Serve hot.
It’s another nice day out there – slow to
warm up but supposed to get close to
50 degrees & sunny so I’m happy.
The good thing about a big holiday
dinner? I don’t have to COOK tonight-
we have LOTS of leftovers!
Hope you’re having a great day!