Scalloped Potatoes & Ham

Hello taste of Henefer readers. I do a crock-pot wednesday on my private blog and thought why not share the love, so I will be posting it on this blog as well...

The prep time was 15 minutes and easy to put together. Also its nice because its stuff that you have around the house so you don't have to go out and buy the stuff.

Scalloped Potatoes & Ham

6 large russet potatoes (sliced)

1 ham steak

1 can (10 3/4 ounces) cream of mushroom soup

1 soup can of water

1 cup shredded Cheddar cheese

pepper and salt or grill seasoning to taste

1. Layer potatoes and ham in crock-pot

2. Combine soup, water, cheese and seasoning in bowl. Mix and pour over potatoes and ham

3. Cook on HIGH for 4 hours until potatoes are fork tender. Turn crock-pot to LOW and cont. cooking for 1 hour.

4. Serve and don't forget your veggie :)

What You Need:

Cooking

Final Product

Yes I will make it again. but I will half-it because it made way more then our little family could eat. I also think that I will add some broth or milk to make it a little more moist.

*On a note don't stir! (my husband thought it need some stirring while I was out (thank you for being helpful, I love you) but it made it a little mashy.

Country Peaches

I thought I would double up the crock-pot love this Wednesday so I made a dessert with dinner

Country Peaches

1 can (29 oz) Sliced Peached

2/3 cup Old-Fashioned Oatmeal (not instant)

1 cup Bisquick

1/2 tea Cinnamon

1/2 cup Brown Sugar, firmly packed

1. Pour peaches into greased slow cooker. (Drain juice in mixing bowl)

2. Mix oatmeal, Bisquick, and peach juice together in large mixing bowl and spoon over peaches.

3. Sprinkle cinnamon and brown sugar mixer over top.

4. Cover and cook on low heat for 3 hours.

Serve Warm with a scoop of ice cream or a nice glass of milk.

Yes I will make it again, but there are so many different desserts to try :)

CRUNCHY GREEN BEANS

2 TBSP olive oil
3 green onions, chopped
1 lb of green beans, washed and trimmed
2 TBSP balsamic vinegar
1 TBSP Dijon mustard
2 TBSP sesame seeds, toasted (place on cookie sheet and bake at 375 until golden-watch carefully they will burn fast)

In skillet, saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.

Baked Creamy Chicken Taquitos and Mexican Dressing (Cafe Rio Dressing)

Baked Creamy Chicken Taquitos
1/3 C (3 Oz) Cream Cheese
1/4 C Green Salsa
1 T lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat at 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20 -30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this spot ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.



Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edge.

Then roll in up as tight as you can.

Place seam side down on the baking sheet(I cover my paking sheet with tin foil to make an easy clean up). lay all of the taquitos on the baking sheet and make sure they are not toughing each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on the top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa or this dressing...

3/4 C sour cream
3/4 C mayo
4 oz green salsa
3 tomatios
1 jalapeno
2 T cilantro
1/4 tsp garlic
1 packet of buttermilk ranch dressing mix

Blend in blender, and chill in refrigerator.

MMMMM-This recipe makes about 6 taquitos...I would plan on 1 per kid, at least 2-3 per adult if making a meal out of it. We eat ours with chips and salsa and a mexican salad.

Clone of a Cinnabon

Clone of a Cinnabon

1 cup warm milk (115-120 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter or margarine, melted
4 1/2 cups flour (I do about 4 cups normal flour and 1/4 c bread flour)
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

3 ounce cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter or margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle.

Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chewy Chocolate Chip Cookies

I love getting recipes online! This is another one I found on martha stewart's website ... http://www.marthastewart.com/recipe/soft-and-chewy-chocolate-chip-cookies. These are really good chocolate chip cookies. I am very picky about cookies because I like them chewy with lots of chocolate chips...no hard cookies for me. Carson and I have probably made this recipe at least 5 times in the last month - haha (yes, Carson loves it too of course, and he has made it 3 times himself!). Could chocolate chip cookies be a craving of mine lately?....I think so!


Makes about 3 dozen

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Loaded Cheesy French Bread

I stole this recipe from a blog that I found. The link to the blog is http://www.favfamilyrecipes.com/2009/04/loaded-cheesy-garlic-bread.html. We made this yesterday for lunch and it was so good! Very fattening, but better than homemade pizza even! So easy, and a big hit with both Carson and Kambree (and she is hard to please haha).


1 loaf french bread, cut in half lengthwise
1/2 c. butter, softened (not melted)
2 heaping Tbsp. Mayonnaise (stick with the real stuff, not low-fat)
3 cups Monterey Jack cheese shredded
1 can olives, sliced
20 slices pepperoni, chopped
1 c. mushrooms, sliced, then roughly chopped
2-3 green onions, sliced and chopped

In a large mixing bowl, combine all ingredients (except for the bread) using a spatula or wooden spoon. When everything is mixed together really well, spread the mixture evenly over the bread and bake at 325-degrees for about 20-25 minutes or until cheese is melted and bread is slightly crispy. Cut up into individual slices and serve.