Leftover Ham and Potato Bake

Posted in breakfast, main dishes, things we like to eat by

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Raise your hand if you have leftover ham. Now raise your hand if you’re sort of tired of cooking.

I’m not completely sick of cooking, but at times like this I sure wish we had pizza delivery available. This super easy recipe came from my desire to use up leftover ham from Christmas dinner, and my desire for an easy dinner. I also had to consider the fact that we had 6 people to feed, 4 of whom are big eaters. We served ours with asparagus, salad and rolls.

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Leftover Ham and Potato Bake
1 – 32 ounce bag frozen hash brown potatoes, I used the southern style
2 – 10 3/4 ounce cans Cream of Potato soup
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1 to 1 1/2 cups cooked ham, diced
1 cup diced red and/or green peppers
4 to 5 diced green onions
1/4 tsp black pepper, more or less to taste

Topping
1 cup Panko bread crumbs
1 1/2 cups freshly grated Parmesan cheese

Preheat oven to 375*
Mix together all the ingredients, except the bread crumbs and the Parmesan cheese. Pour into a greased 9 x 13″ pan. Mix the bread crumbs and the Parmesan cheese together and sprinkle over the top of the casserole. Bake at 375* for approximately 1 hour, until golden brown and bubbly.

Cindy

Fashion Friday- Merry Christmas & Happy New Year!

Posted in Fashion Friday, obsessions by

I hope that you all had an amazing Christmas! We had a great day and ate lots of yummy food 😉

76445bb36eedad1dd051d31b6b35fe8bAnd now in honor of being thankful for the gifts and blessings we just received, here are all the clothes that I would love to go out and buy this very second 😉 Just kidding! But seriously, here all of the cute clothes that I picked for this week’s Fashion Friday!

Long- Sleeve Crepe Blouse

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In a weird way this looks a bit like something a clown may wear, but somehow it’s still adorable.

Starry Night Dress

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A dress in sweats material? Yes please.

Meridian Park Rucksack

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Doesn’t this seem like the perfect back-pack?

Perfect Day Mint Dress

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It’s a little off-season for anyone not experiencing this 80 degree California weather, but so cute none the less.

Sparkle Feather Earrings

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Said Yes Tulle Skirt in Rose

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So whimsical and ballerina-ish! Wouldn’t this be so fun to wear? I’d always be twirling 😉

Boyfriend Snap-front Cardigan

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Another cozy, over-sized sweater- love it. It’s perfect just like in the picture- tights, boots, dress and long cardigan.

Soho Lock Crossbody

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Love the color and structured shape.

Skip a Beat Dress

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Never underestimate the power of a simple black dress 🙂

Jordan

Peppermint Fudge

Posted in sweets, things we like to eat by

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Merry Christmas! Hope that you and your loved ones have an amazing Christmas together, celebrating the birth of our Savior!

This recipe has been in my Christmas binder since 2010. Then I was looking through an old magazine from 2012 and found the exact same recipe. I decided it was about time that I tried it. The recipe was simple and quick and made a lot. The fudge was rich, creamy and delicious. I decided to cut the fudge into small squares and place inside tiny foil wrappers to make it look a bit more impressive.

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But it was great straight out of the pan. This fudge is a bit different than many recipes I’ve seen with the same name. This is really more like dark chocolate fudge with candy cane pieces on top.

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I have a hard time with freezing desserts- I’m always afraid that they won’t taste as good later. Plus, we eat the stuff so fast, who has time to freeze it? So fudge is a perfect treat to make since it keeps in the refrigerator for up to two weeks. Make sure that you keep it in an air-tight container, or the candy canes will get sticky.

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Peppermint Fudge
4 cups bittersweet or semi-sweet chocolate chips (2-12 ounce packages)
2 – 14 ounce cans sweetened condensed milk
2 T cold unsalted butter
2 tsp vanilla extract
1/4 tsp salt
2/3 cup crushed candy canes, approximately 8

Line 2 – 8″ square baking pans with parchment paper or foil, leaving an overhang on two sides

In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until the chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.

Spread the chocolate mixture evenly into the prepared pans and sprinkle with the crushed candy canes, gently pressing into the top of the fudge. Refrigerate until firm, about 3 hours and up to two weeks.

Using the foil overhangs, transfer the fudge to a cutting board and cut into squares.

Cindy

Treat of the Month- Christmas Edition

Posted in extras, sweets, things we like to eat by

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You might have noticed that I didn’t post a Treat of the Month for November. I was late, but I finally made Danae apple crisp, which was super yummy. But I never got around to posting the recipe- sorry!

To make up for it, here’s the yummy December Treat of the Month recipe. These are so delicious and simple! A perfect treat to wrap up and give instead of Christmas cookies.

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White Chocolate Dipped Pretzels

1 bag of pretzel rods

1 bag of meltable white chocolate pieces

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Melt chocolate on low heat in microwave- I heated it for 30 seconds at a time and stirred in between- it took a bit, but I felt like it was easier than doing it on the stove-top.

Once chocolate is completely smooth, dip individual pretzels and sprinkle with sprinkles. Place on wax paper lined cookie sheet and refrigerate until chocolate hardens.

Jordan

Christmas Morning Shortcut Cinnamon Rolls

Posted in breakfast, sweets, things we like to eat by

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In case you’re looking to finish up your Christmas Day menu, here’s the accompanying recipe to our Christmas Morning Breakfast Casserole. We actually just recently posted this cinnamon roll recipe, but we thought that we’d post it again because of Christmas being so close.

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Shortcut Cinnamon Roll

Ingredients:

16oz frozen bread loaf
1/4 cup melted butter, cooled
1/4 cup sugar
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/2 cup caramel bits
1-1/2oz cream cheese, softened to room temperature
1 Tablespoon butter, softened to room temperature
1-1/2 cups powdered sugar
1/2 teaspoon vanilla
1-1/2 teaspoons milk (or more or less)

Directions:

Thaw bread dough using the refrigerator method indicated on the package (I let mine thaw in the fridge overnight.) Let dough come to room temperature for 25 minutes then lightly flour a clean, dry surface and roll dough into a 12×8″ rectangle. Combine sugars and cinnamon together in a small bowl, then spread melted butter over bread dough, and then sprinkle cinnamon-sugar mixture on top. Sprinkle on caramel bits (if using) then roll dough into a log, pinch seams to close, trim ends off, and then cut into 8 equal slices.
Spray a 9″ round baking pan very well with nonstick spray then arrange slices inside. Cover with a tea towel sprayed with nonstick spray then let rise until doubled in size, 30-45 minutes, in a warm place (I placed the pan in a warm oven.) Preheat oven to 350* then place baking pan on a baking sheet and then bake for 20-30 minutes, or until golden brown.
Meanwhile, combine cream cheese and butter in a large bowl or in the bowl of an electric mixer. Beat until smooth then slowly mix in powdered sugar. Add vanilla then beat to combine. Add milk 1/2 teaspoon at a time until frosting reaches spreadable consistency. May need up to 2 teaspoons milk. Spread frosting on warm caramel cinnamon rolls then serve immediately.  Makes 8 rolls.

Cindy