Thursday, June 30, 2011

Hot Ham & Swiss Braid

I got this idea from my good friend, Carrie. I was asking her what I should do with some swiss cheese I had in the fridge. This was a fun way to use it. My family really enjoyed this hot, buttery sandwich.
Hot Ham & Swiss Braid
1 can crescent rolls
swiss cheese
sliced deli ham

On a greased cookie sheet, unroll the crescent rolls and seal the seams so it forms one big rectangle. Spread with mayo and mustard. Top with cheese and ham.
Using a pizza cutter, cut 1" strips about 1/3 of the way in on both long sides of the rectangle. Fold each one over until it looks kind of like a big braid.
Bake at 375 F for 15-20 minutes until golden brown.
Cut into pieces and serve.

Saturday, June 25, 2011

Reeses Cookies

My hubby and I are huge peanut butter fans. These peanut butter Reeses cookies are adapted from She Knows.
Reeses Cookies
1 c. sugar
1 c. brown sugar
1 c. (2 sticks) butter, softened
1 c. creamy peanut butter
2 eggs
2 t. baking soda
1/2 t. salt
1 t. vanilla
3 1/2 c. flour
about 48 reeses cups, unwrapped
melted chocolate bark, optional

Cream sugars and butter until smooth. Add peanut butter, eggs, baking soda, salt and vanilla. Stir in flour to form a dough.
Scoop 1" balls onto an ungreased cookie sheet. Bake at 375 F for 10-12 minutes.
Immediately press a reeses cup into each cookie.
When cooled, drizzle with melted chocolate bark, if desired.

Saturday, June 18, 2011

Pumpkin Cookies

Every year I get a mid-summer pumpkin cookie craving. And as much as I love my Shortcut Pumpkin Cookies, those just weren't gonna cut it this time. I remember making these cookies just a few days after giving birth to our first child (also during the summer) because they sounded soooo good! And since this recipe makes such a huge batch, I froze most of them and I ate frozen cookies every day for about a month. Delicious!
Pumpkin Cookies
1 c. (2 sticks) butter, softened
3 c. sugar
2 c. canned pumpkin
2 eggs
2 t. vanilla
2 t. baking soda
2 t. baking powder
1 t. salt
2 t. cinnamon
2 t. nutmeg
5 c. flour
1 c. mini semi-sweet chocolate chips

Cream butter and sugar. Add pumpkin, eggs and vanilla.
In a separate bowl combine baking soda, baking powder, salt, cinnamon, nutmeg and flour.
Add flour mixture to the pumpkin mixture and mix well.
Stir in chocolate chips.
Bake at 350 F on an ungreased cookie sheet for 12-14 minutes.
I just love these cookies. I really do love them frozen because they're still soft. Enjoy!

Thursday, June 16, 2011

Eggs, Peas, & Potato Salad

I love potato salad. Last night I just wanted to make potato salad for dinner, so I threw in some peas and we called it a meal!

Eggs, Peas, & Potato Salad
4-5 c. potatoes, cooked and cubed (I used leftover baked potatoes)
6-7 hard boiled eggs, roughly chopped
2 c. frozen peas, cooked
1/4 c. green onions, chopped (any kind of onion works)
1/2 c. (heaping) sour cream (more or less to taste)
1/2 c. (heaping) mayonnaise (more or less to taste)
squirt of mustard to taste (I used a tablespoon or two)
salt and pepper to taste

Combine all ingredients. Serve immediately or refrigerate. I usually don't measure any of these ingredients. Just eyeball it. Enjoy!

Monday, June 13, 2011

Creamy Chicken Spinach Pasta

This recipe is adapted from my Sandra Lee Semi-Homemade cookbook. It makes a large 9x13" pan, so next time I think I'll freeze half of it to save.
Creamy Chicken Spinach Pasta
1 lb. dry penne pasta, cooked
1 (14 oz.) can diced tomatoes
1 t. dried basil
3 cloves garlic, minced
1/2 large onion, chopped
1 (10 oz.) box frozen spinach, microwaved and drained
1 jar alfredo sauce (about 2 cups)
1 1/2 c. cottage or ricotta cheese
1/2 t. garlic salt
black pepper to taste
1 (12 oz.) can chicken breast, drained
1 c. parmesan cheese

Combine cooked pasta, tomatoes, basil, garlic and onions.
In a separate bowl combine spinach, alfredo sauce, cottage cheese, garlic salt, pepper and chicken.
Combine the two mixtures.
Spread into a greased 9x13" pan and sprinkle with parmesan cheese.
Bake at 400 F for 20-25 minutes.

Monday, June 6, 2011

New England Jumbles

On Saturday we went to our local thrift store and I found two great cookbooks. One of them is entirely filled with cookie recipes! These cookies are adapted from a recipe I found in that book. If you're a big dried fruit and nut person, these are for you.
New England Jumbles
1/2 c. (1 stick) butter, softened
3/4 c. packed brown sugar
1/4 c. granulated sugar
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 1/3 c. flour
1 c. chocolate chips (I used milk chocolate)
3/4 c. walnuts, chopped
3/4 c. macadamia nuts, chopped
3/4 c. raw almonds, chopped
1/2 c. dried cranberries
1/2 c. dried blueberries
1/2 c. dried apples, chopped

In a mixing bowl, cream butter and sugars. Add egg, vanilla, soda, cinnamon and salt.
Mix in flour.
Add the nuts and dried fruit. Mix well.
Pack dough into a cookie scoop and drop onto an ungreased cookie sheet (it's a little tricky since there are so many chunks in the dough, but I just worked with them a little and they baked up just fine.) Bake at 375 F for 10-13 minutes.
These were a fun recipe to try. They reminded me a lot of trail a cookie!

Saturday, June 4, 2011

Broccoli Chowder

Okay, so it's June, right? Where we live it's still been in the 50's and 60's all week. Not exactly summer weather, but whatever. It's a good excuse to make soup. This soup is adapted from Kitchen Daily. My family loved it. My husband just told me that I need to make it more often. Score!
Broccoli Chowder
1 T. oil
1 onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1-2 potatoes, peeled and chopped
2 cloves garlic, minced
1 T. flour
1/2 t. dry mustard
2 (14 oz.) cans chicken broth
1 (16 oz.) bag frozen broccoli
1 c. grated cheese
1/2 c. sour cream, plus more for garnish
salt and pepper to taste

In a large pot, heat oil and add onion, carrot, and celery. Cook until tender (about 5-6 minutes.)
Add potatoes, garlic, flour and mustard. Cook about 4-5 more minutes.
Add chicken broth and broccoli. Simmer for about 20 minutes or until veggies are super tender.
Mash with a potato masher.
Add cheese, sour cream, and salt and pepper to taste.
Serve with a little sour cream.
This was a hit. My kids and hubby all ate their soup ALL GONE! Not kidding. I was more than amazed. Anyway, enjoy!