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

mayonnaise

mustard

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.

Enjoy!

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.

Enjoy!

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!

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!

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.

Enjoy!

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 mix...in a cookie!

Enjoy!

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!