Potatoes and Ham Casserole in Cream Sauce

This casserole has potatoes, deli ham, onions some garlic and a delicious cream sauce topped with Mozzarella Cheese, creamy cheesy goodness.

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What you need:
5 potatoes chopped
1 tsp salt
8 oz ham, cut into small pieces
1/2 onion sliced or diced
3-4 cloves of garlic minced
1 tsp salt, pepper and oregano(salt is optional if you are avoiding extra salt, ham is salty
3 tbs olive oil
2 tbs butter
2 1/2 cups milk
3 tbs flour
2-3 cups shredded mozzarella cheese
Some pam spray
1 9x13 casserole dish

How to Make it:
5 potatoes chopped
1 tsp salt
cover with water, cook for 15 minutes
8 oz ham, cut into 1" pieces
1/2 onion diced
3-4 clov  es garlic minced
3 tbs olive oil in pan, heat up, when hot add ham, onions cook 5 minutes then add garlic 
cook another minute. Set aside

Now make the sauce to go over this casserole
melt 2 tbs butter in pan, add 3 tbs flour mix with whisk until there are no lumps
Next add 2 1/2 cups of milk, a little, About 1/2 cup at a time and stir in well till it's smooth and all the milk is incorporated into the flour mixture.

Next add ub 1 tsp each of salt, pepper and oregano, stir and cook another 5 minutes
Now in a 9x13 baking dish, spray lightly with pam spray then ladle a small amount of sauce in bottom of  pan, add potatoes and ham mixture. Then sprinkle about 2-3 cups of shredded mozzarella cheese.
Bake at 350 degrees for 30 minutes, it will be hot and bubbly and a little golden on top with the melted cheese.
Serve after cooling about 10 to 15 minutes.

Old-Fashioned Soft Pumpkin Cookies

 

Old-Fashioned Soft Pumpkin Cookies These cookies are something different and great for after work or school, or dinner with some milk, tea or coffee

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Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

 

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. 

THE BEST Belgian WAFFLES

These waffles are by far the best waffles around, you can add fruits and nuts to your liking, easy to make, make some extra up, freeze and reheat they taste great.

Serve these with a natural fruit syrup in any flavor you like, Recipe below!

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YIELD: 6 waffles

What you Need:

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4  cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

How to Make them:

Oil the waffle maker.

Sift the dry ingredients together in a large bowl.

In separate bowl, separate egg whites and beat until stiff peaks form.

In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.

Add to dry ingredients and mix well.

Fold in egg whites.

Cook in waffle iron on medium-high heat for around 5-10 minutes.

Fruit Syrup all Natural, no fructose

Fruit Syrup

You can use any fruit for this syrup that you have or want to make

Let it cool so it thickens up to serve or serve thinner warm syrup if you can't wait to cool

1 cup water
1 cup sugar
1 cup blueberries
1 tsp lemon juice

Put water in a small pan, warm it till sugar is all disolved, bring to boil then add the remaining ingredients and cook 15 minutes

Can add vanilla serve warm but it will be thinnner, or let cool

To make thicker syrup stir in a tsp or so of corn starch to water first stir before adding to pan with sugar and cook as usual for thicker syrup.

Caramel Dipped Apples with Homemade Caramel Sauce

 

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You can use whole apples or apple slices for this recipe I also use this for dipping candies but make sure it's cool enough to dip but not melt any foods.

What you Need:
1 cup finely chopped nuts salted or unsalted will work
1/2 cup Land O Lakes® Butter
2 cups firmly packed brown sugar
1 cup light corn syrup
Dash salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
10 tart apples, washed, dried

 

How to make

STEP 1 

Butter waxed paper; set aside. 

STEP 2

Place peanuts into bowl. Set aside.

STEP 3

Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Stir in sweetened condensed milk. Continue cooking, stirring occasionally, 20-25 minutes or until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 244°F. Remove from heat; stir in vanilla.

Tip: Firm Ball Stage

STEP 4

Dip apples into caramel mixture. Dip 1 end of each apple into nuts. Place onto prepared waxed paper.

Air Fryer Butternut Squash

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A very delicious way to cook butternut squash and enjoy it. Make delicious air fryer butternut squash with just a few simple ingredients. This squash recipe is a perfect side dish for almost any meal.

SERVINGS 4

CALORIES 119 kcal

EQUIPMENT

Air Fryer

What you Need:

1 butternut squash cubed
1 tablespoon olive oil
2 teaspoons minced garlic or 1 teaspoon garlic powder
½ tsp salt or to taste
¼ tsp pepper or to taste
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg

How to Make it:

To make this easy air fryer recipe, use a sharp vegetable peeler and peel the butternut squash skin. Use a sharp chef knife, and cut squash halves, lengthwise, and then remove all seeds.

Cut the squash into cubes about the size of dice. I try to do 1-inch cubes. You can skip the steps if you use pre-cut butternut squash cubes. 

In a medium mixing bowl, add the butternut squash cubes, and toss squash with olive oil and seasonings.

Once pieces of squash are well coated, in a single layer, pour seasoned squash pieces into the air fryer basket or onto baking sheet for a rack air fryer. 

Cook butternut squash on Air Fry, at 400 degrees for 16 to 18 minutes cook time, until squash is crispy and tender to your liking. Shake the basket halfway during the cooking process.

Season cooked squash with additional salt and pepper to taste. Garnish with fresh parsley if desired.

NOTES

If using a larger squash, cook in two batches so the squash is not too stacked or overlapping while cooking.

Because all air fryer are different, cooking times may vary. 

CREAMY CHICKEN MUSHROOM FLORENTINE

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Creamy Chicken Mushroom Florentine is ready in about 30 minutes! It is filled with sun dried tomatoes, green pepper, spinach, mushrooms and the creamiest pasta!

What you Need:

1 pound boneless skinless chicken breasts cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 cloves garlic minced
1/4 cup sun dried tomatoes

1 small green pepper diced(optional)
4 ounce small mushrooms sliced
1 tablespoon flour
2 cups chicken broth
1 1/2 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
8 ounces linguine broken in half and cooked
1/4 cup grated parmesan cheese
2 cups fresh baby spinach

The sauce for the Pasta gets nice and thick serve over pasta

How to Make it:

Cook pasta as you are cooking the chicken to get it ready to mix in the end.

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the cooked pasta and bring just to a simmer. 

Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Homemade Chili with Beans

 

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

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What you Need:

2 pounds lean ground beef 
1 (large) can tomato juice or crushed tomatoes or combination
1 (8 ounce) can tomato sauce 

1 can diced tomatoes

if needed add 1-2 cups water then cook down to thicken slowly
1 (15 ounce) can kidney beans, drained and rinsed 
1 (15 ounce) can chili beans, not drained
1 1/2 cups chopped onion 
1/4 cup chopped green bell pepper 
1 jalapeno pepper seeds removed and diced(optional)
1/8 teaspoon ground cayenne pepper 
1/2 teaspoon white sugar (optional)
1/2 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
1 teaspoon salt 
onion powder and garlic powder to taste
1 1/2 teaspoons ground cumin 
1/4 cup chili powder 

How to make it:

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. 

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, chili beans, onions, bell pepper, jalapeno pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) 

Serve with your favorite toppings like, sour cream, shredded cheese, diced onions, fritos and more.\

Note: If I use a smaller crock pot I make about half this recipe or use a bigger crock pot

Cheddar Broccoli Chicken Soup

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 Cheddar Broccoli Chicken Soup tastes a lot like Panera Bread's Broccoli Cheddar but honestly it's better. SO creamy, thick like a chowder, delicious flavors, you can leave out what you don't like or have on hand but I wouldn't as it makes this soup the best soup of all.

What you Need:
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
1 1/2 cup diced cooked chicken
1/4 cup diced cooked bacon(optional)
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper and some garlic powder to taste

How to Make it:

Make sure all your ingredients are chopped or diced and ready to go in the soup when needed. If using fresh vegetables you might want to pre-cook them just a little before adding to this creamy soup.

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Do NOT let this BOIL!!

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Air Fryer Spatchcock Chicken

 

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Why spatchcock chicken? Spatchcock chicken cooks more evenly as it's on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it's on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.

Air Fryer Spatchcock chicken is a an easy way to cook whole chicken while taking out the backbone and placing it in a butterfly position. This recipe will leave you with a crispy outside and perfectly moist and tender meat!

What you need:

1 whole chicken

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon lemon juice, or fresh squeezed lemon

How to Make it:

In a small bowl, combine garlic powder, paprika, Italian seasoning, salt and pepper. Set aside.

Preheat air fryer to 350 degrees.

Place the whole chicken on a baking sheet. If your chicken has them, remove any giblets in the cavity of the bird.

With sharp cooking shears, remove the back bone of the chicken. Cut about ½ an inch from the backbone on either side.

Flip the chicken over so it lays flat, in a butterfly looking position.

Pat dry with a paper towel.

Squeeze lemon juice over the whole chicken. 

Rub the chicken with olive oil and then rub your spice mixture all over the chicken including under the skin.

Place the chicken in your air fryer basket in the same butterfly position and place the basket in the preheated air fryer.

Cook the chicken for 45-50 minutes. Depending on the size of the bird, you may need to cook it for more or less time. At about 35 minutes, check the internal temperature with a meat thermometer and adjust time as necessary.

Cook the whole chicken until the internal temperature is 165 degrees.

Let sit for 15 minutes before serving

1. Make sure to cook until the internal temperature is 165 degrees. The outside will look done early on but the center may not be!
2. Waiting until the internal temperature to be 165 will not overcook the outside. You will still have a crispy outside with tender and moist meat.

Pumpkin Empanadas

 

Pumpkin Empanadas are mini pies, these remind you of pumpkin pies or apple butter, sweet and pumpkin spice filled, deliicious

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Yield: about 9-5" pies

 

Filling Ingredients:

1   cup canned pumpkin

1   cup firmly packed brown sugar

1   tablespoon butter

1   teaspoon ground cinnamon

1   teaspoon pumpkin pie spice*

1/4   cup chopped pecans

Crust Ingredients: 

2 1/2   cups all-purpose flour

2   tablespoons sugar

1   teaspoon salt

1   cup cold butter

8   to 10 tablespoons cold water

 

Glaze Ingredients:

1   egg

1   teaspoon water

 

Decoration Ingredients:

Sprinkles or sugar crystals

 

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanadas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.

Cook the pumpkin and spices till thick

roll out the dough

I used a bowl to make big empanadas

ready to bake, sealed and pressed edges

then tops brushed with egg water mixture

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Recipe Tip

Filling can be prepared ahead, covered and refrigerated.

Meatball Soup-with Pasta

 

Soup is healthy and hearty, gets the body soothed and boosted for better health, warmer in cold weather, yet makes us happy anytime. 

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What you Need:

2 tablespoons olive oil

1 medium onion chopped

3-4 garlic cloves minced(I add more because we love garlic)

2 large carrots peeled and chopped

3 stalks celery chopped

1 green pepper diced(seeds removed)

1 1/2 cups green beans trimmed and cut in one inch segments

1 1/2 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1.2 teaspoon black pepper(I also add peppercorns from the grinder)

6 cups low sodium beef broth

1 can (8 ounce) tomato sauce

1 can (14.5 ounce) fire roasted tomatoes

1 1/4 lbs fresh or frozen meatballs

3/4 cup Small pasta (any kind)

fresh parsley, chopped

salt and pepper to taste

 

How to make it:

In a large heavy stockpot heat olive oil over medium heat.  Add the chopped onion, carrots, celery, garlic, green bell pepper and green beans.  Cook for 7-8 minutes or until slightly soft and fragrant. Add parsley, oregano, basil, garlic powder and onion powder.  Cook for 2 minutes; stirring constantly.

Pour in beef broth, tomato sauce, fire roasted tomatoes and meatballs; simmer for 7-10 minutes.  Add the pasta and cook for an additional 10 minutes.  Garnish with chopped fresh parsley, season with salt and pepper to taste, and serve promptly.

NOTES

You can use fresh or frozen turkey, beef, pork or chicken meatballs.  They all taste good in the soup.

You can use fresh vegetables or frozen vegetables.

Canned fire roasted tomatoes are tomatoes charred over an open flame before they are diced and canned.  They can be found at your local grocery store with the other canned tomatoes.

If you are going to freeze or store any of this soup for later consumption remove the portion that you are going to save for a later date before adding the pasta.  Hold back a proportionate amount of pasta and add it at the time that you reheat the soup.

Any small pasta will work like Mini Farfalle, ditalini, acini de pepe or orzo.

For added flavor add 1-2 tablespoons of freshly grated Parmesan Cheese. I also top bowls with green chives or diced green onions and Parmesan Cheese.

Roasted Garlic Cherry Tomatoes

Sweet Cherry Tomatoes roasted with garlic, spices and a drizzle of Olive Oil, optional Balsamic Vinegar Makes them Melt in your mouth.

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What you need:

2 tablespoons EVOO

Balsamic Vinegar light drizzle(optional)

1 pint cherry tomatoes

3/4 teaspoon crushed red pepper

1 clove garlic, grated

1 tablespoon chopped fresh marjoram

a dash of garlic powder, onion powder, salt and pepper

How to make it:

Cut your cherry tomatoes in half, place in bowl, drizzle with Olive Oil, Balsamic Vinegar if you like,

top with seasonings, swirl around to coat. Place on Foil lined baking sheet and bake 10-15 minutes in oven, you can also place in air fryer to cook.

Serve as side dish with lamb or chicken.

Parmesan Chicken Breasts

 

This casserole comes together in no time and is packed with amazing flavor! I served this chicken with Roasted Garlic tomatoes too

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Servings: 6

What you Need:

6 boneless, skinless chicken breasts(patted dry)

1 cup mayonnaise (or Greek yogurt)

1 cup shredded Parmesan cheese

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon cayenne seasoning(optional)

How to Make it:

In a small bowl, combine the mayonnaise, 3/4 cup Parmesan, seasonings Set aside.

Place diced chicken into a greased 9x13 baking pan.

Spread mayonnaise mixture evenly on top of the chicken.

Sprinkle remaining Parmesan cheese on top of mayonnaise mixture.

Place baking pan in preheated oven, 375 degrees, and bake for 30-35 minutes.

Remove from oven and serve over pasta, rice, or by itself.

Notes

*Remove chicken with slotted spoon to drain off the juices.