Croque Monsieur (using leftover Easter ham)

These were so so yummy! It just took a few minutes to make the sauce and assemble these sandwiches.  I used left over Easter ham!  You guys know I'm all about repurposing my left overs.  Give this a try it will surprise you.  I did halve the recipe and changed up one of the cheeses using mozzerella instead of gruyere because it what I had on hand.

Croque Monsieur

2 tbsp butter
2 tbsp flour
1 1/2 cups milk
Pinch of each - nutmeg, salt, pepper
6 oz gruyere cheese (I only had mozzerella)
1/4 cup Parmesean cheese
Ham
8 bread slices
Dijon mustard

1 Preheat oven to 400°F.

2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

Yield: Makes 4 sandwiches.

Copy Cat Honey Baked Ham (Easter)

So we are having Easter times 2 this year and since I've been sick we are doing it the easy way!  I made a ham, deviled eggs and deviled egg potato salad, beans, veggie tray, fruit tray and relish tray.  This is for Saturdays Easter.  Tomorrow I will get all this back out and also serve it with an array of cheeses and rolls for sandwiches!  Easy peesy!

Here is my ham recipe.

Copy Cat Honey Baked Ham

1 ham spiral sliced
1/4 tsp ground clove
1/4 cup brown sugar
1 cup honey
2/3 cup butter

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place ham in foil lined pan.
3. In a saucepan heat the brown sugar, clove, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

After ham was done you can too with extra brown sugar and use a torch to carmelize similar to a well known company.

Chicken Parmesean

This is a great recipe to make with the kids.  My kids love breading the chicken and helping with the sauce.  It's so good on a cold day.  It's warm and comforting.

A quick shortcut would be to use any can or jar sauce.  I make my own sauce on a regular basis and freeze it.  But when I don't have any on hand this is the recipe I use.

Chicken Parmesean

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente
Directions
Preheat the oven to 350 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

Salted Caramel Chocolate Dump Cake

I did alter this recipe to lighten it up some.  I used sugar free cake mix and sugar free instant pudding mix.  My 9 year old son told me this was the best cake he has ever had!  Well that is a ringing endorsement from the boy who eats nothing!

Salted Caramel Chocolate Dump Cake

• 1 small (3.9 ounce) package instant chocolate pudding
• 1 1/2 cups cold milk
• 1 box Betty Crocker SuperMoist Devil's Food cake mix
• 1 1/2 cups chopped caramels
• coarse sea salt for sprinkling
• 1 cup semi-sweet chocolate chips
• whipped cream, for serving (optional)

• 1 small (3.9 ounce) package instant chocolate pudding I used sugar free
• 1 1/2 cups cold milk
• 1 box Devil's Food cake mix I used sugar free
• 1 1/2 cups chopped caramels
• coarse sea salt for sprinkling
• 1 cup semi-sweet chocolate chips
• whipped cream, for serving (optional). I used fat free cool whip

• 1	Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.

• 2	In a large bowl, whisk together chocolate pudding and milk for one minute to combine.

• 3	Add cake mix ONLY and stir until thoroughly combined.

• 4	Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).

• 5	Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.

• 6	Remove cake from oven and let cool on a cooling rack.

• 7	Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.

• 8	Serve cake with a dollop of whipped cream, if desired.

Crockpot Beef Stroganoff

This was a quick easy recipe my hubby made today. I emailed him the recipe and he whipped it up.  Other than it doesn't look super appetizing it was quite tasty!  I halved the recipe and made in my smaller crockpot.

Crockpot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tbsps of Worcestershire
1/2 water
8 oz of cream cheese
couple of dashes of Garlic Salt
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

Yes Leslie there is a good meatloaf!!

I have been making this meatloaf for many many years.  It's do delicious!  The sauce is the key.  I always double the sauce because my kiddos practically drink it right off the plate.

 I serve it with mashed potatoes with a little Boursin cheese or roasted potatoes and onions.  Also can corn and corn bread or rolls.

If you don't like meatloaf which I never did btw, give this recipe a try you will change your mind.

Yes Leslie there is a good meatloaf 

• 1 1/2 lbs ground beef 
• 1 slice bread (broken or chopped finely)
• 1 egg
• 1 small vidalia onion or type sweet onion, finely chopped
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 4 tablespoons ketchup
• 1/2-2/3 cup whole milk or half-and-half

Sauce:

• 4 tablespoons apple cider vinegar
• 1 1/2-2 tablespoons dark brown sugar, packed firm
• 1/2 cup ketchup

Directions:

1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish (I use a 13x9x2 pan and just made the loaf in the middle of the pan not touching the sides so that the sauce can run down the sides to help keep the meat loaf moist.)
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done

Hashbrown Casserole

I got this recipe from my sister in law last year.  I make it all the time.  It goes well with so many main dishes.  I think I have heard it called company potatoes in the past.  This recipe makes alot and it great reheated.

Hash Brown Potato Casserole

36 oz. pkg frozen hash brown potatoes
1/2 cup melted butter
salt and pepper (to taste)
1/2 cup chopped onions
1 can cream of celery soup
16 oz. sour cream
3 cups grated cheddar cheese

Topping:
3 cups frosted corn flakes
1/3 cup melted butter

    Mix all ingredients (except topping) in large bowl. Grease 9 x 13 pan. Put ingredients in pan. Mix topping. Put layer of topping on top.
    Bake uncovered at 350° for 45 minutes until hot and bubbly.

Chili Mac (using left over chili)

Here we go again another left over recipe.  I made 2 main meals this week and transformed the left overs in other delicious meals.  Tonight was chili Mac.  This was the first time I've ever had chili Mac.  I really enjoyed it.  I gathered topping we all like in our chili like onions, sour cream, cheese, fritos and frenchs fried onions.

Chili Mac

Left over Texas Chili (from previous post)
Elbow macaroni (boiled)

Toppings: onions, sour cream, jalapeños, fritos, cheese and frenchs fried onions

Boil noodles and top with warmed chili and toppings if your choice.

Corned Beef Hash (using St. Patrick's day left overs)

I've never made this before but it was really delicious!  I topped the hash with an over easy egg and used the warm yolk as a sauce over the hash.

I used to think over easy eggs were nasty but as I have become a grown up I learned to really enjoy the richness of the warm yolk.  Try it you might just find you like it.

Corned Beef Hash

Left over boiled potatoes, diced

Left over corned beef, diced

1/2 - 1 onion, diced ( amount depends on ur taste and amount of potatoes and corned beef)

Eggs

2 tbsp butter

Melt butter in skillet, add onion and cook on medium heat until translucent.  Add beef and potatoes, stir and then gently press down in skillet to form nice golden crust.  

Once browned flip over in batches and brown this side.  Cook eggs in another skillet.  Serve eggs over top of hash.

Reuben Sandwich (using left overs)

I always have several recipes in hand to use up my St. Patrick's Day left overs.  This is a quick easy way to use up left over corned beef.

If you have picky eater like I do you can just make grill cheese for them.  Then you don't feel like a shirt order cook.

Reuben Sandwich 

Bread of your choice, rye is traditional
Corn beef
Sauerkraut
Swiss cheese slices
Thousand island dressing
Butter

1. Preheat a large skillet or griddle on medium heat.
2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Corned Beef n Cabbage Dinner

St. Patrick's day is one of my favorite holidays.  I look forward to this meal all year!  Don't know why I never make it throughout the year.

Corned Beef n Cabbage

Corn beef
1 head cabbage
Small red potatoes
1 beer (I use Guinness)
Water

Place corn beef into oven proof pot.  Don't add seasoning packet yet.  Add beer and enough water to cover corn beef.  Bring to a boil skimming foam from top. Once pot is boiling turn stove down to medium low heat and simmer for 15 minutes.  Add seasoning packet, cabbage and potatoes.  Cover and place into oven on 300 degrees for 3 hours.

Serve this with spicy mustard or horseradish cream sauce.  Irish soda bread and an Irish cheese of your choice.

Roast Beef n Cheese Sliders (using left over pot roast)

This is one of my go to left over dishes.  I serve it with chips or a hot bowl of soup.  All you need to do is whip up a quick horseradish cream sauce to top your sandwiches to make them taste fresh!

Roast Beef n Cheese Sliders (using left over pot roast)

Savory butter Hawaiian rolls
Olive oil
Mozzerella or Swiss cheese slices
Roast Beef (I use left over pot roast)
Optional: bag of crispy onions like durkee fried onions

For Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and freshly cracked black pepper

Cut rolls in half and place on baking sheet, brush with olive oil and toast under broiler until lightly brown.  Remove and place shredded roast beef onto bottom half of each bun.  Cut cheese slices into fourths and place on top of beef and place back under the broiler for 1-2 minutes or until cheese is melted.  Top each slider with optional fried onions and sauce.  Serve warm or room temperature.

I know my pan is super ugly ha ha.  I have used this poor baking sheet for over 15 years.

Coq Au Vin

This recipe is one of my all time favorites!!  The flavors are amazing.  Julia Child had the right idea with this one.  Try it I am sure you will love it as much as I do.

Coq Au Vin

• 4 slices Bacon, Cut Into Small Pieces
• 1 whole Fryer Chicken
• 1/2 whole Medium Onion, Diced
• 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped
• 5 cloves Garlic, Minced
• 2 Tablespoons Butter
• 1 pound White Mushrooms, Sliced
• 2 cups Burgundy Wine
• 1 pound Pasta (egg Noodles Or Fettucini)
• 2 Tablespoons Butter
• Parsley, Fresh, Minced
• Salt And Pepper, to taste

Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Texas Chili

I HATE beans.  That's why I came up with this chili.  You can too it with whatever you like.  Sour cream, jalapeños, cheese, fritos, onions etc.

Texas chili

2 lbs ground beef

1-28oz. Can tomato sauce

1 can fire roasted tomatoes

1 onion finely chopped

2 cloves garlic minced 

1 can beef broth

1/8 cup Worcestershire sauce

2 tbsp chili powder

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp oregano 

1.5 tbsp cumin

1/2 tsp cayenne pepper

Salt to taste

Sauté ground beef, drain add onion sauté till soft, add spices cook 2 minutes then add remaining ingredients stir and cook 3-4 hours on low.

Pot Roast Grill Cheese (made from left overs)

I'm always looking for creative ways to use left overs and this has become one of my favorites.  On my hubbies sandwich I add jalapeños because he lives everything a little spicy.

I use the 3 packet pot roast recipe for day 1 and on day 2 I make these grill cheese sandwiches.  Alot if the time on day 3 if there are still enough left overs I make pot roast enchiliadas.

I hope you like this as much as I do!

This was a great Pinterest find!

Grilled Cheese with Roast Beef and Sweet Red Caramelized Onions
Slice a red onion into 1/4 inch rings.

Add 1-2 tablespoons of butter to a pan over medium heat. Caramelize your onions until soft, fragrant and beginning to char, about 10-15 minutes.

Once the onions are finished, turn off the heat and move them to one side of the pan.  Add about a 1/4 lb of roast beef slices to the other side - just to warm them up a bit.

Liberally butter both pieces of a nice hearty bread. (Oat nut shown here.)

Heat a separate pan over medium heat, and place one slice of bread buttered side down.

Immediately add 2-3 slices of cheese. (Shown here a combination of Provolone and American.)

Top with warmed Roast Beef, desired amount of caramelized red onion (about 1/4 cup) and another 3 slices of cheese.

Place the other piece of bread on top (butter side up).

After about 4 minutes - check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about 4-5 minutes. (You may want to cover the pan to help promote cheese melting.)

Eat immediately OR you can keep it warm in a 200 degree oven for a few minutes until ready to eat or serve.

Leslie's Crockpot Roast

I have been making this recipe for many years.  I always buy a large chuck roast for this recipe.  I always make at least 2 dishes from the left overs such as pot roast grill cheese, enchiladas, BBQ beef sandwiches, or tacos with the shredded meat simmered in taco seasoning.  I do not add veggies to this recipe because my kiddos don't like them cooked this way.  I serve with mashed or roasted potatoes and cornbread.

Tomorrow I will be posting the grill cheese recipe.

Crockpot Pot Roast

1 Chuck Roast
1 pkg. each dry Italian salad dressing, dry ranch dressing and brown gravy mix
1/2 cup  water

Place roast in crockpot.  Pour all three packages over roast and add water.  Cook on low for 8 hours.

Homemade Twix Candy Bar Squares

WOW!  These are amazing!!!  I had to give them away to stop eating them.  The kids also really liked these.  They took a little time to make but absolutely worth every minute.

Twix bar squares

• Shortbread layer:
• 2 sticks cold butter, cut into small pieces
• 1/2 cup sugar
• 2 teaspoons vanilla
• 2 cups flour
• Caramel layer:
• 20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
• 3 tablespoons heavy cream
• Chocolate layer:
• 18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips)
• 1 tablespoon vegetable shortening (optional, I didn't do this)

Instructions

1. For the crust: Preheat oven to 350°F. Line 9" x 13" pan with nonstick foil. Set aside.
2. Using a pastry blender cut butter into sugar. Use fingers to break up butter, till mixture resembles cornmeal. Add vanilla . Add the flour. Mix till flour is incorporated...mixture will be crumbly.
3. Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4. Prick the crust all over with a fork.
5. Bake 15 minutes until the crust is lightly golden brown on top and the edges are deeper golden brown. Set it aside to cool completely.
6. For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. (or use microwave, stopping and stirring at 30-60 second intervals till smooth and melted). Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
7. For the Chocolate Layer: Melt the chocolate and shortening in by microwaving using 30 second increments, stopping and stirring till melted and smooth. Spread over caramel. I used a plastic frosting tool to make optional striations while the chocolate was warm. 
8. Let cool completely before cutting.

Crock Pot Ranch Chicken Tacos

It's raining here in missouri and I just wanted to sit in the couch, enjoy a nice fire and watch movies.  I decided to do just that and whipped up a quick easy crockpot meal so I didn't have to cook dinner and clean up after.

I used boneless skinless chicken breast in this recipe.  I put the breast into the crockpot frozen and sprinkled on the taco seasoning and ranch packet, poured in the chicken broth and turned on the crockpot.  After doing this I gathered the remaining ingredients for my tacos.  Cheese, sliced up my tomatoes and lettuce and last the ranch dressing.  Put it all together in the fridge and then plopped onto the couch for a movie.  The movie I have to say was not so good!  It was very different than what I was expecting but oh well.  Going to watch another later anyway.

Ranch Chicken Tacos

• 4 chicken breast (about 1½ lbs)
• 1 packet of taco seasoning
• 1 packet of ranch dressing
• 14 ounces of chicken broth

1. Put chicken breasts, taco & ranch mixes and chicken broth in crock pot.
2. Set crock pot on low for 5 hours.
3. After 5 hours, shred chicken with 2 forks.
4. Replace lid and continue cooking on low for 30 more minutes.
5. Serve shredded chicken on a tostadas, tacos burritos or salad, with your favorite toppings!

Artichoke dip

I recently had an appetizer night for dinner.  Here is the artichoke dip I made.  In red you can see where I slimmed down the recipe.  It was really good!

I also made mini deep dish pizzas on tortillas.  Recipe to come later.

Artichoke dip

Ingredients
1 (8 ounces) block cream cheese, softened (used fat free)
2 cups mayonnaise (used dukes light)
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper
Directions
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Oven BBQ chicken with creative leftovers

It was raining so I decided to go ahead and make BBQ in the oven.  I used a whole cut up chicken.  I cut the ribs off and cut the breasts in half.

I then cut off any excess skin, salted and peppered the meat and placed on a baking sheet covered in foil. ( less clean up later)

Baked for approximately 25 min.  I then sauced the chicken and baked an additional 20 min.  Sauced the chicken one last time and served.  It was really good.

I then made chicken salad with some of the left overs and chicken nachos.

Get creative and stretch those left overs and save some money.