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