Ever wonder what to do with ALLLLLL that Ham leftover from Easter dinner? Well, wonder no more, this soup is AWESOME!!!!
I don't have too many pictures because making the creamy broth made it impossible to grab the camera, since ya know, I only have 2 hands and all.
I loosely followed the recipe, it didn't seem like it was going to make much, so I 'kind of' doubled it. More like I added however much ham and veggies, salt and pepper, but straight up doubled everything else (water, chicken boullion, flour, butter and milk) You will see why later :-)
Listed below is roughly how much I used
Ingredients:
6 1/2 cups Water
Ham-however much you want/have
1/2 bag(5#) of Potatoes, peeled and diced
3-4 decent sized whole Carrots, sliced
3-4 stalks of Celery, sliced
1 bag of frozen Corn
1/4 of a whole Onion, chopped
Salt, to taste
Pepper, to taste
4 packets of Chicken Bouillon (they were 1 Tbsp each)
10 tbsp Butter
10 tbsp Flour
4 cups Milk
1.) Put Water into stockpot and get boiling.
2.) Peel and slice/dice all veggies, and put veggies and ham into stock pot (potatoes first, then carrots, they take the longest to cook)
3.) Add Chicken Bouillon, Salt & Pepper
This part gets tricky, can't multi-task here, must focus on the creamy part of the soup. Since I have non-stick pans, I can't use metal utensils on them, so had to use a rubber coated whisk. I don't think it has the same effect as the directions say.
4.) In a separate saucepan, melt down butter
5.) If using Stainless Steel cookware, use a fork. If using non-stick cookware, use a rubber coated whisk or similar item. Add in flour and mix well. For me I got this pasty, clumpy mess so I don't know if I did it wrong or what.
6.) Slowly add in Milk to Butter/Flour mixture and mix well as you pour as to not create lumps. It's like making gravy.
7.) Once all milk is added, continue stirring over low-medium heat until thick
8.) Immediately pour into stockpot and combine thoroughly. Cook until heated through
9.) Serve immediately with Ritz crackers....SOOOO YUMMYY!!!!!
Sidenote: You will probably have leftovers depending on how many people you cook for. It will turn into a 'solid' form, but put what you want to heat up in a bowl, add some water and mix well. Heat it up for about a minute, stir again, and continue heating and it should be perfect.
Well, I decided to do something different for a dessert item, so I looked through my Better Homes & Garden New Cook Book for something and I came across these Toffee Bars....THEY ARE YUMMY! I will say though, I am not a fan of Walnuts or Pecans, so if I make this again, I will probably just leave out the nuts. My husband also suggested making it in a smaller pan (9x9 or 8x8 square pan) so that it's thicker. So again, if I make this in the future, I will probably make some modifications.
Ingredients:
1/2 Cup Butter, softened
3/4 Cup packed Brown Sugar
1 Egg
1/2 Tsp Vanilla
1 cup Flour
1/8 Tsp Salt
3/4 cup Semi-Sweet Chocolate pieces (regular chocolate chips work just fine)
1/3 Cup chopped Walnuts or Pecans
1/3 Cup Chocolate-covered Toffee pieces (Mini Heath candy bars, mashed with my meat tenderizer)
Directions:
1.) Preheat oven to 350*
2.) In large mixing bowl, beat butter on medium to high speed for 30 seconds
3.) Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl as needed
4.) Beat in flour and salt until combined
5.) Spread dough evenly in an ungreased 9x13 pan
6.) Bake for 15 minutes or until edges begin to brown and surface is dry
7.) Remove from ofen and immediately sprinkle with chocolate pieces
8.) Let stand about 2 minutes or until chocolate is softened; spread evenly
9.) Sprinkle with walnuts and toffee pieces
10.) Cool in pan on a wire rack for 30 minutes
ENJOY!!! (With a glass of milk :-) )
I have also made this dish a few times and it too is deliciously yummy!
Ingredients:
Preheat oven to 350*
1-10.75 ounce can of Cream of Broccoli or Cream of Chicken condensed soup
1 1/4 Cups of Milk
1 8oz carton of Sour Cream
1 tsp dried Basil
1/4 tsp Salt
1/8 tsp Black Pepper
1 16oz package of frozen cut Broccoli (I use the Broccoli florets because you don't get the stem pieces)
1 1/2 Cups uncooked Instant White Rice
1/2 Cup shredded Swiss cheese (I use Mozzarella)
1.) Preheat Oven to 350*
2.) In a large mixing bowl, mix together; Soup, Milk, Sour Cream, Basi;, Salt and Pepper
3.) Stir in Rice and Broccoli (I find it easier to do the rice first, then broccoli)
4.) Spoon mixture into an ungreased 9x9 baking dish
5.) Bake covered (tin foil works good) for about 65 minutes or until heated through
6.) Uncover and sprinkle with shredded cheese of choice, cover and let stand for 5 minutes before serving
ENJOY
I have made this a few times now and it is so very yummy! I will post the recipe as it is written, but since I only cook for 2, I just mix the ingredients together in a size that I need. I don't "1/2" the measurements or anything, I just do a little bit of this and a little bit of that.
Ingredients:
Preheat oven to 375*
6 Chicken breast halves (apparently, recipe uses bone-in chicken, I use boneless chicken breasts because it's easier)
1/2 Cup Ricotta Cheese
1/2 Cup shredded Fontina or Mozzarella Cheese (2 ounces)
1/3 Cup grated Parmesean or Romano Cheese
2 tsp. snipped fresh Basil or 1/2 tsp dried Basil, crushed
1 tsp. snipped fresh Oregano or 1/4 tsp dried Oregano, crushed
1/4 tsp. Lemon-Pepper seasoning (I didn't have any on hand the first time, so I just omit this each time)
2 Tbsp Butter or Margarine, melted
1.) Get out a baking pan large enough for as many chicken breasts you are preparing. I prefer a glass baking dish.
2.) Preheat your oven to 375*
3.) Mix together all ingredients (except for butter and chicken) in a bowl.
4.) Take a sharp knife (not a serrated knife) and make a pocket in the biggest part of the chicken breast.
5.) You can try to 'spoon' the mixture in the hole, but you will most likely need to use your fingers to get it in there, it will be messy
6.) Stuff all chicken breasts and place in baking dish
7.) Brush melted butter over chicken breasts
8.) Place in oven for 45-55 minutes (until no longer pink, cooked til done)
9.) Cheese stuffing probably oozed out, but it is very yummy!
ENJOY!
Growing up it was Tuna Noodle Casserole, but I have made my own modifications to it to suit our tastes better.
Preheat oven to 350*
Ingredients:
1 pkg Wide Egg Noodles
1 pkg Frozen Mixed Veggies (I use Birds Eye because I don't like Lima Beans)
1 can Cream of Celery Soup (My mom uses cream of mushroom, I don't like mushrooms)
1 lg can of Chunk Chicken (Can use Tuna in its place, my H doesn't like Tuna)
Milk
Bread Crumbs (optional)
Parmesan Cheese (optional)
Salt & Pepper
1.) Start your water boiling for the noodles
2.) While waiting for water to boil, add Cream of Celery Soup and some milk to casserole dish. Use a whisk to mix it together, use enough milk to get a creamy/watery consistency.
3.) Once Milk and Soup are combined, add Salt & Pepper to taste. Also add in Parmesan cheese and bread crumbs to your liking
4.) Once water is boiling, add noodles. DO NOT cook noodles all the way through, only about 1/2 way cooked.
5.) Drain chicken and break apart with fork. Add chicken to mixture in casserole dish and mix well.
6.) Add frozen veggies to mixture and mix well. Add more milk to keep it a creamy consistency
7.) Once noodles are 1/2 cooked, drain in collander
8.) Add to mixture and combine well! Add milk as you go to make it easier to mix.
9.) Once noodles and mixture are thoroughly combined, add milk until it just creeps to the top layer of noodles. Basically, you just want to barely see the milk standing at this point.
10.) Top off with Salt & Pepper, more Parmesan cheese and bread crumbs.
11.) Put in oven for approximately 55 minutes or until milk is cooked into noodles, no longer a runny consistency. The milk helps finished cooking the noodles.
Once it is done, let it cool slightly and Enjoy! 1 casserole dish generally leaves leftovers for the 2 of us!
Ingredients: 
