'Baby Shower' Casserole

I was recently back home in Indiana, where my sisters, sister-in-law, and one of my best friends hosted a baby shower for me. They know that I enjoy brunch/breakfast foods, but don't often get the opportunity to make this type of food for myself as my husband does not like it. My sister, Leslie, made a great Ham and Cheese Casserole, and many requested the recipe...so here it is!

Ham and Cheese Brunch Squares
1 tsp vegetable oil
2 cups (8 oz) grated Colby & Monterey Jack cheese
1 package (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thinly sliced deli ham
4-5 green onions with tops, divided
3 plum tomatoes
Additional coarsely ground black pepper (optional)

1. Preheat oven to 450 F. Lightly spray a 9x13 in baking dish. Crumble hash browns into bottom of dish; press gently into an even layer. Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, whisk cream cheese until smooth. Add eggs and black pepper, whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into Saute pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Pour egg mixture over crust. Return to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise, scrape out seeds and dice. Remove from oven and top with remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional black pepper, if desired. Yield: 12 servings

Cook's Tips: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth. If desired, 2 cups cooked and crumbled bulk pork sausage (3/4 pound, or 1 pound bacon, cooked, drained and crumbled, can be substituted for the deli ham.

Pizza-Meat Loaf Roll

My husband does not care for meat loaf, however it's one of my favorite childhood dishes that my mom makes (and still occasionally makes for me when we come for a visit). In the six years that my husband and I have been married, I have made meat-loaf a total of ONE time, and that's only because he was on a work trip and I had someone to share it with! When I recently came across this recipe for 'Pizza-Meat Loaf' I thought I would give it a try to see if the various seasonings would 'fool' him enough into liking it......

Pizza-Meat Loaf Roll (from "In the Kitchen with Mary and Martha")
2 eggs
1/2 cup milk
1 sleeve soda crackers
1 lb ground beef
1 lb pork sausage
1 cup cheddar cheese, shredded
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/8 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1 cup pizza sauce, divided
1 cup mozzarella cheese, shredded
1 cup pepperoni, sliced

In a mixing bowl, beat eggs; add milk and crackers. Add meat, cheddar cheese, green pepper, onion, pepper, salt, garlic powder, and oregano. Mix well, using your hands. Place a cookie sheet top-down on counter and cover with waxed paper. Spread meat out on the pan, shaping it into a rectangle about 1-inch thick. Spread 1/2 cup pizza sauce over meat, sprinkle on mozzarella, and place pepperoni on top. Starting at short end, use the waxed paper to help you start rolling up the meat jelly-roll style. Cut roll in half. Place into a baking dish with seams down. Drizzle 1/2 cup pizza sauce on top. Bake at 350 degrees for 1 hour.

Happy School Year

I came across this cake idea in a Woman's Day magazine. I though it was adorable, but since I'm not a teacher, nor do I have children of school age, I wasn't sure I would ever make this. Then I remembered that a friend of mine (who is a teacher) had a "Back to School Night" picnic at her new school, so I gently convinced her that we could make this cake together!

Sweet and Sour Pork and Pineapple Stir-Fry

This dish reminds me of the sweet and sour chicken my dad use to make when I was growing up. At that point, I really didn't care for the dish, but I'm happy that my taste buds have "matured" and I enjoy stir-fry now!

Sweet and Sour Pork and Pineapple Stir-fry (Pampered Chef)
1 lb pork tenderloin
1/2 tsp salt
2 Tbls plus 1 tsp cornstarch, divided
2 cups fresh sugar snap peas
1 medium pineapple
3 Tbls soy sauce
2 tsp rice vinegar
1/3 cup apricot preserves
1 Tbls vegetable oil
1 medium red onion, cut into 1/2-inch thick wedges
3 cups hot cooked rice

On cutting board, trim fat and silver skin from pork tenderloin. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, salt and 2 Tbls of the cornstarch in bowl; set aside. On a large cutting board, cut sugar snap peas in half crosswise on a bias. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Set aside half of the pineapple for another use. Chunk remaining pineapple flesh. For sauce, combine soy sauce, vinegar and remaining cornstarch in small bowl, whisk well. Add preserves and whisk well; set aside. Add oil to 12-inch skillet; heat over medium-high heat 1-3 minutes or until simmering. Place pork into skillet in single layer and cook undisturbed 4-6 minutes or until browned on one side. Turn pork over and cook an additional 1-2 minutes. Add onion. Cook 30-60 seconds or until onion begins to brown. Reduce heat to medium; add peas, pineapple and sauce. Cook 1-2 minutes or until sauce is thickened, stirring constantly. Serve stir-fry with rice. Makes 4 servings.

Deluxe Corn Muffins

Don't skip out on making the honey butter to go along with these great corn muffins...in my opinion that's what make these muffins so good!

Deluxe Corn Muffins
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 egg
1 egg yolk
1 1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn

Honey Butter:
1/2 cup butter, softened
2-3 Tbls honey

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. Fill greased muffin cups 3/4's full. Bake at 400 degrees for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.

Buttermilk Pot Roast

This is a wonderful recipe! I typically cook my pot roast in the crockpot, and will still revert to that method at times for convenience purposes, but I would have to say this recipe is a definite keeper and will probably be made several more times this coming winter.

buttermilk pot roast (ToH Dec/Jan 2009)
2 Tbls Dijon mustard
1 boneless beef chuck roast (about 3 1/2 lbs)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over top. Cover and bake at 350 degrees for 2 1/2 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Serves 8.

Orange Walnut Chicken

My dear friend, Susy, whom I was recently able to see while she and her family were in Colorado (a very short drive away from me), gave me the 'Taste of Home Winning Recipes Cookbook'. If you've followed my blog for any time at all, you know I love ToH, so getting a cookbook full of their "winning" recipes was a big hit with me. The Orange Walnut Chicken is the first recipe I've tried from my new cookbook and the notation in the cookbook says it's a 1st prize winner. It is very good and received good reviews from my husband as well, which is always nice!

Orange Walnut Chicken
3 Tbls orange juice concentrate
3 Tbls vegetable oil, divided
1 Tbls soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 Tbls butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade (I substituted apricot marmalade)
1/2 cup orange juice
1/4 cup lemon juice
2 Tbls honey
1 to 2 Tbls grated orange peel
2 to 3 tsps grated lemon peel
1/2 tsp salt
1/8 tsp pepper
Hot cooked rice

In a large resealable bag, combine the orange juice concentrate, 2 Tbls vegetable oil, minced garlic, and soy sauce; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute' walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute' until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce and reserved walnuts and onions. Serves 4.

Cupcakes, Cupcakes, and MORE Cupcakes!

I am involved in the Warren Spouses' Club at FE Warren Air Force Base. This is a club open to all military spouses' whose spouse is affiliated with FE Warren or surrounding bases. Today we are holding our "Welcome Back" function, after taking off the busy summer months. This year's theme is a Luau and I was asked to help with the dessert. A good friend and wonderful cake decorator and I schemed together and came up with her (Constance) making an island cake, and myself making 60 cupcakes to surround the island. I didn't use any special recipes for the cake or icing (okay, I'll admit the cupcakes are from a box mix, but it was quicker that way!). However, here is the finished product.....


The cupcakes had four different "designs". Some were as simple as pink (coconut flavored!) frosting with umbrellas stuck in them, while others had a fondant flower, surf board, or martini glass as the decoration on top. Constance did a wonderful job on the cake....see the volcano and hula girl?!? Amazing!

Chocolate-chip Banana Nut Bread

I'm just getting back in my routine from visiting family in Indiana. It was a wonderful trip, but as usual too short! Plus, it was weird knowing that this was my husband and I's last trip to see our families with just the two of us...next time we will have a baby in tow (exciting and scary at the same time)! I'll try to post some pictures of our trip home in a couple of days, but for now on to a new recipe I tried this morning.

I've had bananas begging to be used in my freezer for several months now, so when I came across the recipe for Chocolate-chip Banana Nut Bread from the 'Chef Jeff Cooks' book, I knew it was time to pull the bananas out. I need to mention that my husband checked this book out from the library, but there are so many great recipes I want to try that it will probably be my next cookbook purchase. I hope you enjoy this recipe as much as I did!

Chocolate-chip Banana Nut Bread
6 ripe bananas
1 tsp lemon juice
3 1/4 cups all-purpose flour
1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups sugar
2 large eggs
1/2 cup vegetable oil
1 tsp pure vanilla extract
3/4 cup chopped pecans
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Prepare two 8-inch loaf pans by spraying them with cooking spray. Puree the bananas and lemon juice together using a blender or by hand. You should have about 2 cups mashed bananas. Sift the flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Place the banana mixture, sugar, eggs, oil, and vanilla in a mixer bowl and mix on medium speed with the paddle attachment until blended. Scrape the bowl as needed. Add the dry ingredients and mix until just combined. Stir in the pecans and chocolate chips. Divide the batter evenly between the loaf pans. Gently tap the filled pans to burst any air bubbles. Bake until the bread springs back when pressed and a toothpick inserted near the center comes out clean, about 55 minutes. Cool the loaves in the pans for a few minutes, then turn the bread onto a cooling rack. Let cool completely before slicing and serving. The bread can be held at room temperature for up to 3 days or frozen for up to 6 weeks.

"Chips"...to accompany the Sailor Sandwiches

When having a fish sandwich, you need to have some type of "chip." I attempted to make my own chips using a recipe that called for the potatoes to be crisped in the microwave. This technique did not work for me...and I won't be making this again! I told my husband while trying these at dinner that if I ever got the notion to make my own chips, just to save me the hassle and run to the store to grab a real bag of chips....it would make us both happier!
Microwave Potato Chips
3 medium red potatoes
1/4 cup olive oil
1 tsp salt
curry powder

Layer three paper towels on a microwave-safe plate; set aside. Scrub potatoes and cut into 1/16 inch thick slices. Brush slices on each side with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap). Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. Makes 5 servings.

Sailor Sandwiches

I enjoy a good fish sandwich but don't often have the opportunity to get them as I currently live in a "landlocked" state (Wyoming) where beef or bison are the safe choices on a menu. I was intrigued when I came across a recipe for fish "sailor" sandwiches in a Taste of Home magazine. First, it wasn't fried and second, it called for a Caesar mayonnaise dressing, which I just couldn't bring myself to make and instead made my "mock" tartar sauce. I thought this was a decent sandwich, my husband did not care for it, but then again I probably should have picked a different variety of fish to suit his taste.

Sailor Sandwiches with my "mock" tartar sauce
1/4 cup milk
1/4 cup cornmeal
2 Tbls all-purpose flour
1 Tbls grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 cod or haddock fillets (I used cod)
1 Tbls butter, melted

"Mock" Tartar Sauce
spoonful of sweet relish
spoonful of mayonnaise

Place milk in shallow bowl. In another shallow bowl, combine the cornmeal, flour, cheese and seasonings. Dip fish in milk, then cornmeal mixture. Place on a greased broiler pan; drizzle with butter. Broil 4-inches from the heat for 8-10 minutes or until fish flakes easily. Combine the tartar sauce ingredients; spread over sandwich rolls. Fix with your favorite toppings. Serves 2.

Green Beans with Warm Bacon Dressing

Growing up, my mom could tell you that I would rarely eat fresh green beans, but instead preferred CANNED green beans! I'm not sure why...fresh green beans came from the garden my parents had and mom would normally fix them with bacon and potatoes, so I'm sure they were good. Luckily, I have since grown to appreciate fresh green beans but now have no garden in which to grow them. I've also come to know that if I somehow "doctor" up green beans, my husband will also eat them. This recipe is right up his food alley!

Green Beans with Warm Bacon Dressing
2 lb fresh green beans, trimmed
4 slices bacon
3 large shallots, thinly sliced
2 Tbls cider vinegar
1/4 tsp salt and pepper

In a large pot, bring green beans and enough water to cover to a boil. Cook 6 minutes or until crisp-tender; drain. Cook bacon in large skillet over medium heat until crisp; drain on paper towel. Remove all but 2 Tbls bacon fat from skillet. Add shallots and saute' 1 to 2 minutes until slightly golden. Remove from heat; stir in vinegar. Add green beans, salt and pepper; toss to coat. Crumble bacon on top. Serves 8.

Teriyaki Grilled Chicken

My friend, Michelle, knows that I receive the Taste of Home magazine. She recently visited her parents where they enjoyed a dish from the June/July 2009 issue. When she arrived back in Wyoming, she asked if I had tried the Teriyaki Grilled Chicken, as it was a recipe her family really enjoyed. So, based on Michelle's recommendation, I tried the recipe this week.


Teriyaki Grilled Chicken
1/3 cup soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 Tbls plus 1 1/2 tsps honey
2 Tbls sherry or chicken broth
2 garlic cloves, minced
1 tsp minced fresh gingerroot
6 bone-in chicken breast halves

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until meat thermometer reads 170 degrees.