The Week Between

The next 7 days are sure to be a little foggy, kind of run together and always have us saying "What day is it?" For some reason that week between Christmas and New Year's always causes a little confusion. Kids are still out of school, many are off work, holiday guests are still hanging out- all of this is a recipe for not knowing if we are coming or going and having no clue what the date on the calendar is! 

I hope you had a wonderful Christmas filled with love, peace and joy. Our family was very blessed this year to be together, enjoy our traditions and of course have some very lovely gifts. 

If you're anything like me, you've got leftovers in the fridge, presents to put away and housework to catch up on. The weekly meal plan isn't made and heading to the grocery store is the last thing you want to do. However, if you've got family visiting through the new year, you need to come up with something to feed them!

In our house breakfast for supper is a weekly thing; and I'm always looking for ways to keep it new and fresh. I don't want to fall into an eggs or pancakes rut. "Brinner" is a great way to get a filling meal on the table that is also easy and budget friendly. Heck, the week I developed this recipe the boxes of frozen waffles were on sale for $.99! That is like finding money! 

If you've got extra mouths to feed this week, this fun and yummy meal will definitely help with the grocery bill. Or, if you're planning on a New Year's Day brunch, these are a new tradition to start! 

Frozen waffles are used as the tostada base with eggs, ham and white country gravy on top! It's like a great diner breakfast plate all in one bite! Serve them with some fresh fruit and you've got a full meal deal! 

I wish you all very happy and healthy New Year. May we all have good things in 2022; and maybe, just maybe a little extra human kindness can be included in all of our resolutions.

 

Waffle Tostadas

8 frozen waffles

8 slices cheddar cheese

8 eggs

8 slices deli brown sugar ham

3 TBS flour

3 TBS butter

2 cups milk

1 cup shredded cheddar cheese

5 Roma tomatoes, seeded and diced 

Preheat oven to 400. Melt butter in medium saucepan over medium heat. Add flour and whisk until smooth. Cook for 2-3 minutes. Pour in milk, slowly, whisking constantly. Once mixture bubbles, reduce heat to low and cook until thickened, about 5 minutes. Season well with salt and pepper. Keep warm and continue with recipe. 

Bake waffles on rimmed baking sheet for 5-8 minutes. While cooking, prepare eggs how you like. Once waffles are cooked, top each with a slice of cheese and return to oven for 1-2 minutes to melt. Once melted, top each with a slice of ham and egg. Pour gravy over top. Sprinkle with shredded cheese and diced tomatoes. Garnish with chives if desired.

 

Shared at Weekend Potluck

A Ham Of A Tradition

 Every family has dishes and recipes that have been passed down between generations. Some of them are easily understood by others, and some don't make sense outside the family. But that's okay because if you love them, and they conjure up happy memories, that's all that matters. 

This is one of those things that I couldn't truly appreciate until I was an adult. I wasn't a picky eater as a kid, so I can't explain why I didn't enjoy it, but as I've gotten older, it's definitely something I can't imagine not serving with every ham I make. 

This comes to you via me of course, but like so many of my treasured recipes, it originated from my Grammy, my dad's mom. And when I say my daddy can NOT eat a beautiful holiday ham without it, I mean it. It's truly one of his favorite combinations in the world. 

If you try it, it won't take long before you realize well. The citrus flavor pairs so well with ham, the raisins turn into plump little bursts of flavor and the hint of cloves give it a true holiday essence. 

I don't mind making this any time I have a big glazed ham on the menu because one of the best things about it is you can make it ahead and simply rewarm it! I have made it up to 2 days before and it's still perfect. It does thicken as it sits, so sometimes it needs thinned back out, but see the note below on how I handle that.

The last time I made this for my dad he said we probably use way more on each piece of ham than what was intended. Oops. We slather our ham in it. I am pretty sure you're supposed to slightly dip, but oh well. We want ton enjoy it! 

If you're planning a Christmas ham, I would love if you included a family tradition of mine with your holiday meal. I would be honored, in fact!

Orange Raisin Sauce

1 c. water

1 c. orange juice

1 c. raisins

1/4 c. sugar

2 TBS flour

1/4 tsp. salt

Dash of cloves

In a small sauce pan, bring 1/2 cup water, juice and raisins to boil. Dissolve flour in other 1/2 cup water. Whisk into juice mixture. Add sugar, salt and cloves. Bring back to a boil. Reduce heat to simmer. Cook until thick, about 15 minutes. Serve immediately or allow to cool and refrigerate. *NOTE* This is a great make ahead. It can be refrigerated up to 2 days before serving and reheated in microwave. It will become thicker as it sits, so simply add some water or juice to thin it back out.

 

 

 

Grocery Shopping Today

Quarantine...Day....I don't even know. I've stopped counting. One day runs into the next. Every morning when I wake up, for just a second I find myself asking "what day is it and what do I have to do"...and then I remember. I'm not going anywhere. I'm not doing anything. Well, nothing of excitement that is. There is always stuff around the house to do.

Have you ventured out to the grocery store since this all began? We are weekly shoppers in this house. We don't have the space to have tons of stuff on hand. Yes, we have 2 chest freezers with our beef supply, which I'm so thankful for, but not a lot of cupboard space, and no pantry at all. So, I have always done a weekly store run.

Thus, we are those people who have to go out for essentials. Well, I say we, it's not. Adam goes. See, he works in healthcare, so he is already exposed daily, so we decided it was smartest for him to do the shopping as well. But we have a good system. I help him over the phone. I keep the list at home, and I guide him. Or we even Facetime so I can shop with him. It cuts down on him getting the wrong thing and/or adding things to the card he finds "necessary" that are in fact, not.  LOL

I planned on posting this recipe this week, because while I used deli ham for these tasty biscuit sandwiches, they would be super tasty with that leftover ham many of us will have in the fridge after Easter. But when I sat down to type this out, I almost decided not to because I know many of you are struggling to find things at the grocery, or aren't shopping at all.

After going back and forth for a while, I decided to still post. See, I need some normal in my life; and I assume most of you do as well. So I figure, even if some of you can't make these right now due to these crazy circumstances, you can always save the recipe for post quarantine as something to look forward to.

We are actually still having our big Easter dinner. Well, kind big. After we had to cancel our trip to Pennsylvania to visit my grandma and aunt, we were planning an Easter dinner here with my parents. But since Adam works where he does, we all decided that wasn't safe either, plus our governor extended our shelter in place order, so it will just be the 4 of us.

I'm making a spiral cut ham, mashed potatoes, noodles, hearts of palm salad, deviled eggs and a new lemon dessert. I'm looking forward to it, and I know my boys are too.

These are a terrific breakfast or brunch while you're working from home, or heck, maybe add these to your Easter menu. A simple brunch might be the holiday pick up you need! And if you don't have all the ingredients, use the recipe as a template and create something with what you do have!

However you're coping with these uncertain, sometimes scary, sometimes boring times, I hope you're staying safe and healthy. We wish you a very Happy Easter from our family to yours!

Everything Ham & Cheese Biscuits

8 count jumbo flaky biscuits

16 thin slices honey ham

8 slices Provolone cheese, cut into quarters

1 stick butter, melted

1 1/2 TBS Dijon mustard

1 TBS everything bagel seasoning

Preheat oven to 350. Bake biscuits for 10 minutes. Carefully split. Grease 9x13 baking dish. Place biscuit bottoms in dish.  Top each with 2 pieces ham, folded if necessary, 4 quarter pieces of cheese and top biscuit. In a medium bowl whisk together butter, mustard and seasoning. Pour over biscuits. Bake for 15 minutes until golden on top. *NOTE* Each biscuit is getting 1 piece of cheese, but cut into 4 smaller pieces to fit better. The bottoms of the biscuits are going to be extra brown and crispy, if you don't like them that way, reduce cooking time by a few minutes. 

Winter Has Arrived

If you read that title and are saying "Um, Krista, it has been here for a while now, officially since last month!" You are absolutely correct. But see, here in Indiana we have been spoiled for most of the winter thus far. It's been pretty mild. It was over 60 on Christmas day! We've had unseasonably warm temps, rain instead of snow, and even a few thunderstorms!

However, Old Man Winter found us this weekend, and with a vengeance! Friday night it snowed, then turned to ice, then it got warm for a few hours, rained, and then....the brutal wind and bitter temps showed up. Seriously. I got up this morning and there was ice on the inside of our living room windows!

When it is cold like this, you know the kind...it takes your breath away the minute you step outside, and makes your face hurt, about the only comforting thing we can rely on is a piping hot bowl of soup, stew, or chowder!

In our house, if it's got a creamy base, and bigger chunks of meat and veg, that's chowder. It's not a true science, but it makes sense to us! I actually made this with leftover holiday ham in mind. I know there are some out there with some ham hanging out in the freezer. How do I know this? Because any time I've made a big ham, we were sure to have extra so I could freeze it for later use in soups and chowders!

This is s full meal deal with your meat, veg and potatoes all in one bowl. It is sure to fill you up and thaw you out after a long day in the cold. A warm, delicious hug to cure all that ails you!

Winter is here to stay, no matter how many mild days we are spoiled with. While we all wait for spring, at least we can have some yummy meals to ease the pain!

Crock Pot Potato & Ham Chowder

8-10 medium russet potatoes, cubed

2 carrots, peeled & diced

2 celery ribs, diced

1 medium white onion, diced

1 lb. ham, cubed

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

1 TBS dried parsley

1 1/2 c. heavy cream

1/4 c. flour

Salt and Pepper

Combine everything except cream and flour in Crock Pot. Stir well. Cook on high 6-8 hours, until potatoes are tender. Using a potato masher, slightly mash the potatoes. In a bowl whisk together cream and flour. Add to soup. Cook another 15-20 minutes until slightly thicken. Reduce to warm until serving. *NOTE* Check your potatoes. If they are tender before cooking time is up, finish cooking on low. When you mash the potatoes, you still want lots of big chunks left behind, so don't over mash.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Holiday Ham

Do you serve ham for Christmas? I have never done the research, but it has to be at the top of the list of most popular meats for Christmas dinner, don't you think? But either way, there is one thing I know for sure, there is about to be an abundance of leftover ham to put to good use, so I've got just the thing!

To be honest though, this is now a go-to busy night supper in my house, and the deli meat is perfect. I just think leftover holiday ham, with it's amazing flavor, would put it over the top!

If you're going to have a house full of family to feed for several days, these would be perfect come December 26th, 27th, 28th...how long are they staying anyway?? :-)

Or if you're hosting a casual Christmas party, and want ham, but something easier and more relaxed, here you go! This way you can get out of the kitchen and actually enjoy the festivities!

Oh, and let's not forget about all the football games that happen over the holidays, well into the New Year. These are game day food! No matter what teams is winning, you'll be a winner with the fans!

Ham is definitely one of the things I think of when I imagine a big Christmas dinner. This way I can have that any time of the year I want!

Crock Pot BBQ Chopped Ham Sandwiches

1.5 lbs. deli honey ham, chopped

1 cup barbecue sauce

3/4 c. chili sauce*

1/4 c. brown sugar, packed

1 1/2 tsp. dry mustard

1 tsp. Worcestershire sauce 

Black Pepper

Buns

Sliced Pickles

Grease Crock Pot with non stick spray. Put ham in, breaking pieces apart with fingers. In a medium bowl combine barbecue, chili sauce, brown sugar, dry mustard, Worcestershire and black pepper. Stir to combine. Pour over ham and stir well. Cook on LOW 2-3 hours, stirring a couple times to ensure pieces don't stick together. Serve on buns with pickles. *NOTE* This chili sauce is not the Asian condiment. It is a sweet sauce found by the ketchup and other condiments. 

Shared at Weekend Potluck

Downhill From Here

So, believe it or not, but back to school is right around the corner, and I know for some of you, it's already here. Summer will wind down. Fall will be here before we know it, Halloween, the holidays...and oh look it's 2019....Happy New Year!

Okay, so maybe I'm being a little over dramatic, but I know I'm not the only one because a friend on Facebook and I just had this conversation the other day, and I have seen a few memes saying the same thing. Good to know it's not just me that feels like as soon as the school buses run again, it's just a down hill coast until next year, or at least that's how it feels.

It actually makes me so sad because you know how much I love summer, and having the boy home with my all day. Plus, with both of my babies having August and September birthdays, it only adds to mommy's depression. Needless to say I'm not ready for 2 and 14! 

But...in the spirit of taking each day as a gift, and cherishing every stage, let's talk about what the new seasons mean in food! We are going to need simple meals for those busy school nights, and not too long from now, we will need fun stuff to eat during the big game, and tailgating. And that is exactly what I've got for you today!

Sliders are all the rage right now. You probably see as many recipes for them as I do, so you know there are about a million versions; and I'm 100% on the bandwagon. I love coming up with new ones, and this is my latest idea. 

A warm ham and cheese sammy is such a classic, and these take it to a new level with some great flavor and a little kick. Don't worry if you're feeding little mouths though, they aren't too spicy for them, and you can always adjust the recipe to make sure. 

If you feel like time is flying and you're not ready for the "next" of anything either, sit down next to me. We will drown our sorrows in a yummy sandwich!

Kickin' Ham & Swiss Sliders

1 (9oz.) container smoked ham deli meat

8 sliced Swiss cheese

12 count honey slider buns

1 1/2 TBS horseradish sauce

1 TBS spicy brown mustard

1 stick butter, melted

2 TBS brown sugar

1 tsp. onion powder

2 tsp. Worcestershire sauce 

1 TBS dried parsley

1/4 tsp. salt

1/4 tsp. pepper

Spray a 9x13 baking dish. Preheat oven to 350. Remove tops of buns, but leave bottoms intact. Carefully spread horseradish sauce across bottoms. (I used a pastry brush) Lay in bottom of baking dish. Top with ham and cheese, overlapping to cover entire area. Replace bun tops. In a medium bowl whisk together butter, mustard, brown sugar, onion powder, Worcestershire, parsley, salt and pepper. Baste sandwiches liberally with sauce, making sure to get it between and along sides. Cover dish with foil and bake for 20 minutes. Uncover and bake 10 additional minutes. Cut sandwiches apart and serve hot. *NOTE* This is NOT prepared horseradish. Horseradish sauce can be found in the condiment aisle.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Christmas, New Years, Snow, Ice, and COLD

Wow. I can't believe it's been almost a month since my last post. I apologize. What can I say? The almost 17 month old and the 13 year old keep me jumping! Plus there is the husband, and the house, and well, life. 

That title pretty much sums up the last 4 weeks though. We had a magical Christmas with plenty of love and presents to go around! Max is really old enough to enjoy it this year, and it was extra special because of him. His "Bruh Bruh" adores Christmas time, but to share it with him takes that love to a whole new level. Max spent the entire season pointing out every "Danta" (Santa) he saw, nibbling on sweet treats, finding our Elf, Winslow, every morning, shrieking with delight, and totally getting into ripping presents open! 

We had a nice quiet New Year's here at home. I made our annual appetizer buffet, my parents came over and we ate until we couldn't eat another bite. 

During this time we also had an Arctic blast, like so much of this country. Here in Fort Wayne we went 13 straight days of never hitting 20, most of them staying in the below zero windchill range. Last Tuesday it was -31 with the windchill when I got up. Yeah, we didn't go anywhere that day! 

But with all the snow and cold, soup has been our BFF. Something has to warm you up after you make the 30 feet trek from the car to the door and are FROZEN!

I love this for a busy day. You can literally throw it all together in the morning, it cooks all day and you come home to dinner. Add some crusty bread on the side like I did and it's time to eat! You could easily add some of your favorite veggies too! 

It's warming up to 30, 40 and even 50 this week! (I know, tropical!) But those cold temps are sure to come back anytime, so I think this will be showing up on our table again and again! 

Slow Cooker Veggie Bean Soup

1 1/2 cups dry navy beans

1 lb. diced ham

3 large carrots, diced

2 ribs celery, diced

1 medium white onion, chopped

1 envelope Onion Soup Mix

1 envelope Knorr Vegetable Mix

1 dry bay leaf

8 cups water

Salt and Pepper to taste
Dried Parsley 

Mix all ingredients except parsley in slow cooker. Stir well.  Cook on LOW for 9-10 hours until beans are tender. Remove bay leaf. Garnish with parsley.  

Shared at Weekend Potluck

Seriously, It Is May

Here in Indiana we are used to the fact that Mother Nature doesn't always pay attention to the calendar. Back in February it was 80 degrees, and now that it is May, we are having days with highs in the 40's. Add in rain and wind, and it has been pretty miserable. Luckily the sun has returned and temps are feeling more spring like, but last week when we were freezing, this is what was on my dinner table.

We love ham and beans, and I have a terrific recipe for a simple slow cooker version I've been making for years. But this time around I wanted something new. I wanted something a little different. And boy did I get it!

This doesn't taste anything like that traditional ham n beans. Honestly I had never had pinto beans before, but had heard they are a staple down in Texas, and if you want the best, that is where you go. So I was glad when I found this recipe that was supposedly done in that same way.

Now I served these up as a main dish, with some cornbread on the side, but I think they would make a fantastic side dish to any barbecue this summer. Got some burgers, steak or ribs on the grill? A big pot of these would taste so great with any of them!

I will be happy when the weather finally decides to stay warm, sunny and spring like. But I'm a Hoosier, I know there are still some rainy, chilly days in my future...so at least I have some delicious food to ease my woes!

Crock Pot Pinto Beans n Ham

1 (16 oz.) bag Hurst pinto beans 

1 lb. diced ham

1 white onion, quartered

6 c. chicken broth

2 c. water

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. pepper 

Diced White Onion for garnish

Set seasoning packet of beans aside. Combine beans, broth and water in Crock Pot. Stir well. Cook on HIGH for 4 hours. Remove onion. Add seasoning packet, garlic powder, onion powder, and pepper. Stir. Cook on HIGH another 2-4 hours until beans are tender. Scoop out about 2 cups of beans with broth into a medium bowl. Mash beans into a thick paste. (I like a potato masher for this) Return back to Crock Pot and stir. Cook 30 minutes on LOW until thickened. Remove lid and allow to sit for 1 hour uncovered before serving. Serve with onion if desired.

Recipe Inspired by South Your Mouth

Holiday Ham

Okay, so the turkey is so last week. It is time to move on. Now it's time to talk ham.
Well, that might not be totally true, because I know many, many people who will enjoy another bird come Christmas. But in my head, as soon as Thanksgiving is over, it's time to think about that big, beautiful, tasty, holiday ham.

In fact, as you can see from this recipe I actually started thinking about it pre-Turkey Day. I have to. I'm a food blogger, and while holiday recipes are terrific, it means we foodies are developing, testing and re-testing weeks before the big day.

I made this for a simple weeknight meal (Yay for Crock Pot!) but I think it would be terrific for those upcoming holiday parties and family gatherings. Plus, if you make a big ham one day, and need another meal the next, you could usually substitute the deli ham with some leftovers, and make it even more delicious.

I served this family style, with the buns on the side. The ham has a pretty tasty sauce that comes with it, and if it sits on the rolls or buns too long, they will get soggy. So if you're thinking of putting this out for a Christmas party, I suggest doing the same thing; and that way, you can keep the meat on warm in the slow cooker all night long.

I can't believe Christmas is less than a month away. We are super excited at our house of course, with this being Max's first. These boys are by far the two most precious gifts of my life and I'm going to enjoy every single minute of this holiday season.

If you're looking for something new to do with your holiday ham, I think this is just what you've been wanting. A good ham sandwich is a classic, and these have a little something extra to make your guests say YUM!

Slow Cooker Ham Sandwiches

1 1/2 lbs. deli ham, sliced thin

1/2 c. sweet relish

2/3 c. packed brown sugar

2 c. apple juice

2 tsp. yellow mustard

1 tsp. paprika

Buns

Extra mustard/relish for serving

Spray slow cooker with nonstick spray. Layer ham in bottom. In a medium bowl whisk together apple juice, relish, brown sugar, mustard and paprika. Pour over ham. Cook on LOW for 4-5 hours. Serve on buns with extra mustard and relish if desired. 

Summertime Picnics

Tis the season! No! Not that one. We've got another 6 months before that. I'm talking about outdoor eating season! All those occasions we find all summer long to enjoy our favorite summer time foods in the warm sun! From cookouts and barbecues, to one of our families favorites, picnics, this time of year we find ourselves eating outside more and more!

Does your family still enjoy a good old fashion picnic? If you haven't went on one in a while, I say seize the day! They are literally one of the summer time activities we look forward to the most! Plus, they can be a ton of fun on cheap! Pack up the trusty picnic basket (I have a couple!) with yummy food, find a local park and you've got yourself a days worth of fun.

Now when it's picnic time in our house, we all of our assigned jobs. Little E usually gets to have input into which of his favorite spots we are going to visit. Mr. E loads up the car and drives. And me? Well, I'm in charge of food of course! We have the standbys we like to have every time, but I also like to come up with new things to make each picnic a culinary adventure.

So when my new friends at Smithfield offered to send me some of their delicious boneless sliced hams to play around with, I knew it was time to take my every day ham salad recipe and kick it up a notch. A friend had recently shared with me her version, and I thought combining the two would be a perfect match.

You can serve this on bread, toast, rolls, or what I used, some buttery croissants. In fact, I love using those on picnics because I can pack them separately from the salad itself and easily assemble them on site. That way our sandwiches aren't mushy by the time we are ready to eat. If you love deviled eggs, this tasty twist will be right up your alley!

Summer was made for getting outside and enjoying every last sunny minute. And what makes it even more fun? When you can take some delicious food with you and only add to the enjoyment!

Deviled Ham Salad

2 c. finely chopped ham

2 ribs celery, diced

4 hard boiled eggs, chopped

2/3 c. mayo

1/2 tsp. yellow mustard

1/2 tsp. Cajun seasoning

1 TBS dried parsley, plus extra for garnish

Black Pepper to taste

In a large bowl combine ham, eggs and celery. In a medium bowl whisk together mayo, mustard, Cajun seasoning, pepper and parsley. Pour over ham mixture. Chill for at least an hour before serving. Serve on buns, toast, with croissants or crackers. 

Disclaimer: Smithfield provided me with some samples to use in recipes. The thoughts and opinions are all my own.

Supposedly, It Is Spring

Anyone else out there questioning the validity of that statement? If you live in an area where Mother Nature has decided to spit in the face of warmer temps, flowers blooming and birds singing, then you're in the same boat as us. 

Last week was Spring Break for us, but it looked and felt more like Christmas Vacation. I'm not exaggerating. The first week of April and we saw 50 mph winds, freezing temps, and yes, even the dreaded "s" word. Ugh! All of those who ventured south for the week definitely got a shock up on their return! 

Usually by this time my cooking focus is on grilling out, salads, fresh veggies...but not this year, for I found myself looking for a new soup recipe to warm us up after being out in the darn cold all day. 

I found myself so hungry for a great bean soup, the craving needed to be satisfied. Now, at this point we have to get something straight. There is what I call "Ham & Beans" and it's a thicker, heartier dish. I have a terrific recipe, in the slow cooker, you can find here. This time what I wanted was a more traditional soup consistency, that I could throw together stove top; and the first thing I thought of was the Festival Bean Soup they serve at Bob Evans. I've had it a hundred times, both when I worked there, and after. It's got simple ingredients, but intense flavor. That's what I wanted. 

So, here is what I came with. It might not be spot on, but it's pretty close and oh, it's so good! Perfect on a chilly, rainy spring day, with some cornbread on the side!

Oh I hope the warmer, sunnier days on the way. I don't know how much more of this extended winter I can take. But at least in the meantime, we have something tasty to satisfy us!

Copy Cat Bob Evans Bean Soup

1 lb. dried navy beans

1 lb. diced ham

1 medium yellow onion, finely chopped

4 medium carrots, finely chopped

8 c. water

2 chicken bouillon cubes

4 TBS butter

Salt and Pepper to taste

In a large stock pot over medium heat, melt butter. Saute onions and carrot in butter until soft. Add ham and saute for a minute more. Add water, beans, bouillon, salt and pepper. Stir to combine. Increase heat to high, and bring to a boil. Boil for 2 minutes. Reduce heat to low, cover and simmer for 1-2 hours until beans are tender. Adjust salt and pepper. *NOTE* If you have a ham bone, by all means, add it while the soup simmers. I just don't keep them on hand. 

BIG News

So, we've got some big things going on in the EMM house as of late. If you've noticed, new recipes on the blog have been few and far between since the beginning of the year, and there is a very good reason as to why.

Many of you follow me on Facebook, and already saw the announcement, but for those that don't, here it is...

That's right, I haven't been doing too much cooking lately, but I still have a bun in the oven! We are over the moon excited, and while the first trimester has been kinda rough, it's all worth it. 

But now you can understand why being in the kitchen and creating new recipes hasn't really been at the top of my list. When you've got "morning" sickness that lasts all day long, and most days you are too sick to leave the house, things get put on the back burner. 

However, there have been a few days here and there when I have felt up to cooking, and even trying something new, and I am always sure to take advantage of those when they come. Such was the case when this recipe came to be. It helped that it only took about 15 minutes of effort from me, and the slow cooker took care of the rest! 

This is a great "set it and forget it" meal. It is truly that effortless. I added some bread and fruit on the side and dinner was done. 

We are thrilled to be able to share our exciting news with all of you, and I hope you will be patient with me if things continue to be a little slow around here for a while. 

Crock Pot Ham & Potato Supper

1 lb. ham, cubed

1 lb. frozen green beans

8-10 red potatoes, halved or quartered

1 medium yellow onion, sliced thin

3/4 c. chicken broth

Salt and Pepper to taste

Dried Parsley

Grease Crock Pot with nonstick spray. Layer in potatoes, season with salt and pepper. Top with onions, green beans and ham. Pour chicken broth over. Cook on LOW 6-8 hours. Stir before serving and adjust seasoning. Garnish with a little dried parsley. 

Soup, Decorating and AC

Oh, Indian Summer, how we've been enjoying you! The first entire week of November we were well into the 70's every. single. day. It was bliss. Especially since we know all too well the reality check we are in for.

The only downside to it being that warm this time of year is the fact our beautiful shade tree in our front yard can't really do its job with all the leaves missing. So that means, our house quickly becomes an oven, and well, mama doesn't do oven, unless it has supper in it!

Picture this. It's Sunday afternoon, about 70 degrees outside, and I'm busy doing a ton of housework, plus cooking, plus switching out Halloween decorations for Thanksgiving ones. Oh, and the cooking? It was of course, soup, because it's fall, and no matter how warm, we are eating soup. But between the heat of the Crock Pot, the sun shining, no shade and me running around like a mad women...it was time to turn on the AC. Yep, I'm that girl. (The same girl who raked leaves later in the week wearing flip flops and capris!)

What a combination though. Putting up Thanksgiving decorations, cooking a hearty warm you up kind of soup, all while running around in sandals with the AC on. It was a funny scene, let me tell you.

But the most important part of the tale, is the soup of course! Okay, technically it's a chowder, thicker and more hearty. You are going to L.O.V.E. this one! It's the epitome of set it, forget it, enjoy it! Not to mention, pour, stir, pour some more, stir again and cook. Done. I know this one is going to become a regular in our house when cold weather hits!

Temps will be falling any minute now, and we will be missing this beautiful weather for the next several months. The AC will quickly be changed over to the furnace, and those turkeys I just put out will be traded out for snowmen and Santa. But as the thermometer plummets, at least I know we can ease our pain with a delicious meal.

Crock Pot Corn Chowder

1 (15 oz.) can creamed corn
1 (10 3/4 oz.) can cream of mushroom soup

1 lb. frozen corn

3 c. milk

1 small yellow onion, diced

1 lb. diced ham

1 1/2 c. frozen shredded potatoes

2 tsp. dried parsley, extra for garnish
2 TBS butter

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir to combine. Cook on LOW for 6 hours. Garnish with parsley.

Shared at Weekend Potluck

Cincinnati, Here We Come

Last weekend was a whirlwind of activity in our house...kind of like the rest of September was. We had yet another Tae Kwon Do tournament, and since this one was in Cincinnati, we decided to make a weekend getaway out of it!!

So, Friday around noon I retrieved little man from school, Mr. E got off work early, we loaded up the car and we started making our way south about 3 hours. I love road trips. I love family time. I love getting away and making memories. What I don't love? All the work that happens when you return!!

We had an amazing couple days finding fun things to do, yummy places to eat, winning trophies (Yep, my little ninja warrior brought home a 1st and 2nd place trophy!) and just being together.

But when I awoke Sunday morning, after getting home at 1:45 a.m., I truly felt like I had been run over by a semi! I was exhausted, with a capital E. The boys were the same way; and when we all looked around at the bags to unpack, the mess to clean up, the laundry to do, the dishes, etc, we really considered moving and starting from scratch, just to avoid it!!

Okay, not really, but when I looked at all that, and remembered I was still on the hook for supper, I was so glad I had planned ahead and new it would be the perfect day for a crock pot full of soup that I barely had to put any energy into.

Talk about the best way to warm up on a chilly fall day, or some of those bitter cold winter ones that aren't too far off. Creamy potato soup with bites of ham...it is sure to make you smile and fill you up at the same time.

I am so thankful we have the opportunities we do to have family time and make memories to last a lifetime. And when those are over, I'm also thankful for simple recipes for when I'm dog tired and starving! 

Crock Pot Ham and Potato Soup

1 (30 oz.) bag frozen shredded hash browns

1 lb. diced ham

1 medium white onion, chopped

1 (32 oz.) box chicken broth

1 (5 oz.) can evaporated milk

4 oz. cream cheese

Salt and Pepper to taste

Chopped Chives

Allow frozen potatoes and ham to come to room temp for about an hour, so they are partially thawed. Combine potatoes, ham, chicken broth and onion in Crock Pot. Season with salt and pepper. Stir well. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 4-5 hours more. Mash potatoes to desired thickness. Add milk and cream cheese. Cook 30 minutes extra. Garnish with chives (I like dried). 

Shared at Weekend Potluck

Little Sandwich Supper

Well folks, school is in full swing. Only 6 days in and I am E.X.H.A.U.S.T.E.D I'm not kidding! I took a nap this past Sunday! I haven't taken a nap in I don't know how long. But there I was at 4 in the afternoon laying on our bed, fast asleep.

I'm sure my sleep schedule is totally whacked out and when it's back on track I won't feel like I am asleep on my feet 24/7, but until that happens, I am finding ways to ease my life any way I can.

Supper is always one way I look to shave a little time off my oh so busy day. If there is a way I can feed my family, but spend a little less energy doing so, sign me up!

On nights when I need simple, yet scrumptious, quick yet satisfying, many times I turned to my friend the sandwich. Rather it be soup and sammies, salad and sammies, fruit and sammies....I have so many different ways I serve them up, but each gives us a supper that is easy on me, and filling for my family.

These little tasty gems will certainly become part of our regular sandwich rotation, and I'm guessing if you try them, yours too. Think hot ham and cheese taken to the next level. If you've never had a Cuban Sandwich, or "Cubano", it's filled with ham, roasted pork, pickles, Swiss cheese, mustard and then pressed until it's thin and crispy. Well, minus the roast pork, these have all of that! And the sauce on the top? Well, I could drink that stuff with a straw!

If you're looking to switch up your sandwich routine because your schedule is as busy as mine, and you too find yourself struggling to keep going at the end of the day, these are exactly what you're looking for.

Cuban Sliders

12 Hawaiian Slider Buns or Dinner Rolls

24 thin slices ham (I like the small round ones)

Sliced Swiss Cheese, cut into fourths

Dill Pickle Chips

1 stick butter, melted

2 TBS Dijon mustard

1/2 tsp. onion powder

Preheat oven to 350. Lay bottoms of buns in 9 x 13 baking dish. Add two slices of ham, two fourths of cheese and two pickles to each. Put tops on. In a large bowl, combine butter, mustard and onion powder. Whisk well. Baste tops of sandwiches liberally with sauce. Cover with foil. Bake for 10 minutes. Uncover and bake 10 additional minutes until golden brown on top.  

Shared at Weekend Potluck


Inspired by Taste of Home

As a Field Editor of Taste of Home, I share this recipe as a volunteer, NOT a paid employee. 

Sunday Dinner at Grandma's Day 2 {A Gooseberry Patch Review & Giveaway}

If you didn't catch the first recipe I featured from Gooseberry Patch's new book on Wednesday, be sure to click here to see a yummy goulash your family is sure to love!

Today's dish was actually something I've been looking for a great recipe for quite some time now; but I could never find one "just right." Nothing exactly what I was looking for. Exactly what I had in mind. I was actually working on taking a bit from several different ones to make my own when this book came in the mail; and there it was! Like kismet! Fate!

I served this for supper on a chilly night (Yes, chilly in May. It was pathetic.) and it was so comforting! I think it would also make a fantastic Sunday brunch dish too. In fact, add some fresh fruit on the side and no matter what time of day you serve it, it's a meal! With potatoes, ham and cheese, it's an all-in-one casserole they whole family will devour! Think hash brown casserole on steroids! More cheese. Meat. Did I mention more cheese?

Sunday dinners at Grandma's are a tradition so many families enjoy and treasure. And now we have an entire book filled with fantastic, tasty recipes to try at our next one! Don't forget, you can win a copy of this great cookbook for yourself! Just click here for details!

Cheesy Ham and Potato Casserole 

Submitted by Tricia Roberson King George, VA Found on pg. 143

1 (32 oz.) bag frozen diced potatoes

1 lb. ham, chopped

2 green onions, chopped

1 (10 3/4 oz.) can cream of potato soup

1 (10 3/4 oz.) can cream of celery soup

1 c. milk

1 (8 oz.) container sour cream

2 c. shredded sharp cheddar cheese, divided

Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large bowl, combine all ingredients, except 1 c. cheese. Mix well to combine. Turn out into prepared dish. Bake uncovered for 1 hour. Sprinkle top with reserved cheese. Bake 30 additional minutes. Allow to stand for a few minutes before serving. *NOTE* I added a little dried parsley on top for some color.

Shared on The Country Cook May 29, 2015

Sandwich Night

Do you do sandwich night at your house? If not, you're kinda missing out. I don't mean to be that blunt, but it's true. I love a good sammy; and they can be a such a simple, comforting meal at the end of a tiring day. I find myself planning them about once a week; and am constantly on the lookout for new ones! 

If you don't think of sandwiches as a substantial meal on a weeknight, let me explain. I'm not talking about the run of the mill peanut butter and jelly, or turkey on wheat. The kind of sandwiches I love to serve for supper, are hearty...filling...eat like a meal!! But they are still simple. That's a must. When I know I have sandwiches planned for dinner, I look forward to it because that means I get to somewhat relax during meal time. So if little effort is part of the goal, I don't want something that takes a lot of time, or is complicated. In fact, many times the sandwiches I fix are more of an assembly process than a recipe; and this is one of those.

I'm guessing some of you might even have everything you need for these already in your kitchen. Don't you love when that happens? That just makes simple sandwich suppers even better! Plus, these are totally adaptable to your favorites. Like a different kind of ham? Okay. Maybe honey mustard? Fine. Enjoy provolone instead of Swiss? Great. You can totally make them to fit your tastes. But however you plan on making them, make sure you have big plates because this aren't skimpy sammies! They are B.I.G.

If you don't usually think of sandwiches as a filling, appropriate supper after a long day when the family is starving and it's your job to satisfy their hunger, this just might be the recipe that changes your mind! 

Baked Ham and Cheese Sandwiches

From Oh Bite It

12 slices Texas toast, buttered on both sides

24 slices black forest ham

6 slices Swiss cheese

1/4 c. Dijon mustard

1 1/2 c. finely shredded Monterrey Jack cheese

1-2 TBS dried parsley

Preheat oven to 350. In the bottom of a 9 x 13 dish, spread mustard evenly. Place 6 slices of bread, butter side down in dish. Top each slice with 2 slices of ham and 1 slice of cheese. It's okay if they overlap a little. Top each with another slice of bread, butter side up. Sprinkle with shredded cheese, liberally. Press cheese down slightly to adhere. Bake for 25 minutes until golden brown. In the last 5 minutes, sprinkle with parsley. Press slightly. When finished baking, allow to sit for 5 minutes before removing from pan. 

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Shared on The Country Cook Oct. 10, 2014

Our Memorial Day, Your 4th of July

Back at the end of May, it was an absolutely GORGEOUS Memorial Day weekend here in the Fort. In fact, Adam and I both said we couldn't recall the last time we had a holiday weekend where every day was more beautiful than the last. So of course, we had to get out and enjoy every last second of it! I'm talking about a trip to a park and splash pad, a huge picnic supper and even a Tin Caps baseball game to celebrate the holiday.

When it was time for me to plan our picnic menu, I knew I wanted some classics, some favorites, and something new; and this was it!

Now, if you don't think you like ham salad, don't turn your nose up yet. I'm not talking about the kind from the deli counter. See, my husband used to work at a small town grocery store, as a butcher, and had to make batches upon batches of that kind. And while I know many people find it yummy, he knows exactly what goes into it, and refuses to eat it. So, if I was going to make it, it has to be real ham salad, with actual ham in it!

This makes great sandwiches or for more of a delicate offering (maybe for a bridal or baby shower) crackers too. Either way, it's easy to make, delicious, and tastes nothing like that other ham salad so many of us have had. 

If you're planning a picnic for our next big holiday, Independence Day (in case you haven't looked, it's only 2 weeks away!!) be sure to jot this one down as an idea. I love summer time holidays, almost as much as I love summer time picnics and food!

Ham Salad

16 oz. ham, either left over, or chopped into large chunks

3 ribs celery, diced

1/4 c. finely minced white onion

1/3 c. bread and butter relish

1/2 c. mayo

1 tsp. Dijon mustard

Salt and Pepper to taste

In food processor place ham and pulse into fine. Pour out into large bowl. Add celery, relish and onion. Mix well. In a small bowl whisk together mayo, mustard, salt and pepper. Add to ham mixture. Stir well. Chill at least an hour before serving. Serve on buns, bread or crackers.

Shared on The Country Cook June 20, 2014

Soul Food Saturday

I have heard that an egg roll wrapper is much like a piece of bread. You can fill it with many different things depending on your mood. And what could be better than finger food for a weeknight on the run? This one combines the idea of a sandwich and an egg roll, in one. Simple easy and you can make a big pile of them, quick!

Ham and Pepper Jack Egg Rolls
12 egg roll wrappers
12 pepper jack string cheese
24 slices of deli ham sliced in half
Oil for frying
Water to seal edges of wrappers

First, place ham on the wrapper, with the corners on either side of the ham. Then place cheese on top. Moisten around entire edge with water to seal, with either your finger, or a brush. Start fold by folding corners over the ham and cheese. Then pull bottom corner over and keep rolling until it’s tightly wrapped. Repeat with the rest of wrappers.
**Note: Be sure that the edges are sealed well, so the cheese does not ooze out during frying and cause the oil to splatter**
In a skillet, heat oil to 350 degrees F.  Fry a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels. Serve hot or room temperature.

No, Mommy Can't Do That

One week folks! That's right, in case you haven't been paying attention, we only have 7 days until the big day! Have your kids been counting down for days now? Heck, have you? Do you still have a ton of things on your to-do list? Rather you are ready or not, it's coming and fast!

But if one of the things on your list is to find a great idea for Christmas morning breakfast, your favorite everyday mom has you covered! Stay calm and relax because you've come to the right place and I have a great idea for you.

This recipe came about because of a request from my son. He decided to ask me if I would make omelets for supper one night. Now, breakfast for supper is a very common occurrence in this house, so that wasn't the issue. The problem was what he asked for. See, I can't make an omelet in the skillet to save my life. If you have ever seen my recipe for Baked Omelet I talked about this at length. How I've tried and tried and they just never come out right, so I admitted defeat and began baking a big omelet in the oven.

So, I explained to my son how this was just one food request I didn't think I could come through on, but I promised to take the baked omelet idea and turn up the factor a little, just for him. And that is when these mini baked omelets were born. I figured take some fresh ingredients, add some eggs, put everything in a muffin tin and bake it. I get the ease of a baked version, and the little guy gets omelets just his size.

These would be perfect for Christmas morning, or a brunch where you have to feed a crowd. You can pump out a whole pan of these in almost no time; and you can even swap out the ingredients in every single cup to fit everyone's favorites. Don't stand over the stove in a make shift omelet bar. Do this instead and feed everyone in almost no time at all!

There aren't many requests I will deny my son, but when it's something I have accepted I can't do, and moved on with my life, I have to find another way to make his wish come true. After all, I'm his Mommy and that's my job!

Egg, Broccoli and Ham Muffins

1 (12 oz.) bag frozen chopped broccoli, thawed

1 (8 oz.) bag diced ham

1 (8 oz.) bag Mexican style cheese

12 eggs, beaten

Salt an Pepper to taste

Preheat oven to 350. Grease a muffin tin liberally. Equally divide broccoli, ham and cheese among tin, only filling each vessel about 1/3 of the way. Pour eggs over, evenly, reaching 3/4 way to top. (They will puff when cooked) Bake for 25-30 minutes until toothpick comes out clean. Let sit 5 minutes and then carefully run knife along edge to loosen.

Shared on The Country Cook Dec. 20, 2013