Glazed Ham and Sweet Potatoes

Somedays are just so hectic and busy that all you want is dinner QUICK!!!  I am not saying dinner consisting of dried cereal out of a box, or a sandwich or a pint of ice cream cause you are starving and don't want to go out to dinner.... something yummy and quick.... and not scrambled eggs (which are perfectly fine, but not always what you are looking for that is quick and satisifying....)
For a really quick and go to dinner (think on the table in20-25minutes:)  that is my idea of quick... I serve this with whatever kind of veggie I have on hand (think frozen or canned veggies cooked in the microwave), or you can have cottage cheese & fruit... use what you have...also if you do have more time I skip the canned sweet potatoes and wrap in foil sweet potatoes (that have been scrubbed clean poked with a knife) and place them on a baking dish and bake at 400 degrees for about an hour and 10 minutes or until done.  During the last 20 minutes of baking I cook the ham slice and heat up the other veggies or sometimes make a salad....

This glaze is sweet and spicy...yummmm... sometimes I even add a couple of splashes of hot sauce to this to "spice" it up :)
Glazed Ham

1 center cut large ham "steak"
1/4 cup orange marmelade
1/4 cup coarse ground dijon mustard
3 T. brown sugar
1 T. molasses


Preheat oven to 400 degrees.    On large baking sheet place aluminum foil (for easy cleanup, cause this glaze is sticky). Place ham in oven for 10 minutes or until warm. Drain any liquid off of ham.  While ham bakes mix  together marmelade, mustard, brown sugar & molasses.  Brush ham on both sides with this glaze and place ham back in oven heating through for around 15 20 minutes until ham is done and glaze is bubbly... enjoy....


Easy Sweet Potatoes

1 large can sweet potatoes (drained)
1/2 cup brown sugar
1/2 tsp cinnamon
pinch of nutmeg
3 T. butter
1/3 cup orange juice
1 cup mini marshmellows
salt & pepper to taste


In large pan place all ingredients (except marshmellows), and heat to boiling mashing potatoes with a potato masher (or fork) until slightly chunky.  Heat stirring constantly until sugar is dissolved & potatoes are bubbling, stirring often. (about 5 minutes).  Sprinkle mini marshmellows over potatoes, place lid on pan.  Let sit around 5 minutes until marshmellows are melted on top.  (Alternatively: Can also place the potatoes in a baking pan, sprinkling marshellows over top then baking in the oven for around 5 minutes or until golden)

If using oven roasted sweet potatoes skip using the canned potatoes and follow the recipe. 

Brownies 2 ways :)

I was looking for something chocolate and yummy... looked around the house looking to get into some kind of trouble ;)   ...yummmm chocolate trouble  (my favorite kinda trouble)..... I was kinda thinking of brownies.... and when it comes to brownies there are so many different ways to make them...  with nuts, without nuts, rocky road, with marshmellow cream & hot fudge drizzled on top, almond joy, peanut butter, with m & m's or Heath bars on top... the list goes on and on and on... then it hit me... why not make one big 13X 9 pan full of brownies 2 different ways ......that way I don't have to decide on one way.... Then I realized that I didn't have enough chocolate to make them from scratch :(  which made me sad.... then I saw a box of brownie mix in the cupboard... ah ha... done... now which 2 ways do I want them.....I saw a new jar of peanut butter in the cupboard & next to it a bag of shredded coconut..... hmmm.... Peanut butter & Almond joy brownies... yummy!!!
Use whatever kind of brownie mix is your favorite ( I think in the near future I will be posting my homemade goodness one) but until then use your favorite mix (just make sure that it is for a 13X9 pan not the 8X8 pan... then use whatever toppings your family likes or you like since you are the one making it... LOL just kidding... enjoy... have a little chocolate today... my friend tells me I need something to "sweeten me up" ... I was like hey I am nice.. he laughed and laughed.. he was kidding btw... :):):)


Chocolate Brownies

1 brownie mix (make sure it fits into 13X9 pan not a 8x8)
ingredients for the brownies (mine took 2 eggs, 1/2 cup oil & 1/4 cup of water)
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup coconut
1/3 cup chopped almonds

nonstick spray
13X9 pan

Preheat oven directions to your brownie mix, and spray your 13X9 pan with nonstick spray.
In large bowl place brownie mix, adding chocolate chips mixing well to coat chips with dry brownie ingredients.  Add rest of brownie ingredients listed on box (not toppings ingredients) mix well to combine.  Pour into prepared pan and smooth out into a even layer.  On half the brownie mix sprinkle coconut & almonds.  With a teaspoon mix the coconut & almonds into batter smoothing out when done.   With 2 teaspoons on the remaining 1/2 the brownie mixture spoon small spoonfuls of peanut butter every couple of inches over batter you may have to use a little more peanut butter depending on how big the spoonful are.  With a knife swirl the peanut butter through the brownie mix. Place in oven and bake according to package directions.  Let cool cut into squares and enjoy.  :)

Italian Beef Sandwiches

Nothing says yummy like some messy, yummy, oozy sandwiches... Just makes my mouth water thinking about these yummy things.... The house smells amazingly delicious.... These were not the brain child of me... I got the recipe off of http://www.justapinch.com/.... you should check it out... they have some delicious things going on there... I did make a few adjustments "putting my own spin" on this recipe.... but it is delicious... the woman that gave the recipe owned a restaurant and she said she sold 600 lbs of this stuff each and every week... that is a definate success in my book and something worth trying... so here it is... enjoy


Italian Beef Sandwiches

2-3 lb Beef Roast
2 packages Good Seasons Italian Dressing Mix (dry, not made into dressing)
1 can beef broth
2-3 garlic cloves smashed

rolls for serving


In large crockpot place roast and garlic cloves.  Pour beef broth over roast.  Sprinkle dressing mix over roast and broth.  Cook until falling apart (shredding) easily around 8-10 hours on low.  Serve shredded meat on rolls, and serve broth in small bowls on the side for dipping the sandwiches... To serve dip the sandwich in broth then eat.... enjoy

Bacon Ranch Cheeseball

Well it's Superbowl time tomorrow :)   Go Steelers!!!   Not that I am a big football fan but a couple times a year I like to watch football, the Michigan/Michigan State game (go Blue :) and the Superbowl.  I usually don't make it through the entire game just usually the start, the halftime and the ending.... see not much of a football fan, hockey on the other hand....Go Red Wings:)  but nonetheless... I still wanna have good snacks and munchies once a year for the Superbowl.  We love cheeseballs at our house.  Cream cheese in general is always a good thing.  I make a couple of different kind and have already shared another popular one.  This one is my 2nd favorite.  Who doesn't love Ranch & Bacon together.... 2 of my favorite things... just last week I posted my Ranch Bacon Pasta salad (hope you tried it cause it is yummy).... try this as well, it is super super easy and very tasty and yummy.  Enjoy

Serve this with cracker, breadsticks or toasted pita chips.. Use whatever you like..  Also I use Reduced Fat (but NOT fat free) cream cheese.  Subtitute full fat if you prefer but NOT fat free...


Also if you don't have any bacon bits but still wanna make this cheeseball, diced ham in place of the bacon bits works fine as well.  Sometimes I thinly slice 2 green onions when I make the ham version of this cheeseball and add to the mixture, it adds a nice flavor to the cheeseball. Continue like normal.  This version is also very yummy.


Bacon Ranch Cheeseball
2   8oz. packages cream cheese, softened ( I use 1/3 less fat kind)
1 package dry Hidden Valley Ranch  dressing mix
1/2 cup Bacon bits ( I use the real cooked bacon  pieces not imitation kind)
1/2 cup shredded cheese ( I use co-jack) finely shredded

Crackers of your choice



In bowl place cream cheese.  Sprinkle dry  Ranch dressing packet over cream cheese, and add bacon bits.  With fork mix well mashing and mixing all of the ingredients together.   With spatula scrape bowl and form mixture into ball.  Place on serving plate.  Sprinkle shredded cheese over entire cheeseball pressing into cheeseball very slightly, just so cheese will stick.  Wrap the serving platter/cheeseball with plastic wrap.  Chill for at least an hour preferrably 2-3 hours until cheese is chilled.  Unwrap and serve with crackers.  Store all leftovers covered in fridge.  Enjoy

Coconut Cupcakes w/ Cream Cheese Coconut Frosting

Ok.. I know I am trying to diet but I had to make something yummy.. Came across these cupcakes in Barefoot Contessa cookbook  titled "Barefoot Contessa Cookbook"... They are by FAR the best cupcakes I have ever had in my life.... I did make some changes to the original recipe of hers... (putting my own spin on it) but the basis comes from her... check these out... I am thinking next time that I might add a little pineapple to both the cupcake batter & the icing... for Pineapple Coconut cupcakes... OMGosh YUM!!!!


1 1/2 sticks butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla
1/2 t. almond extract
1 1/2 cups flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 cup sour milk (you make it by adding a 1/2 tsp white vinegar to regular milk and let sit for 5 minutes)
3/4 cup coconut


Icing:
1 stick of butter, softened
8 oz cream cheese, softened ( I use 1/3 less fat)
1/2 tsp each vanilla & almond extract
3-4 cups powdered sugar
coconut


Makes 12 cupcakes
Preheat oven to 325 degrees.  In bowl mix butter and sugar creaming for 2 minutes until light and fluffy.  Add eggs one at a time beating until mixed well.  Scape down sides of bowl add vanilla and almond extract mix until combined.  In another bowl whisk together flour, salt,baking powder and baking soda.  In 2 parts alternately mix the dry ingredients to the butter mixture along with the sour milk, ending with the milk, mix with mixer just until combined (don't overwork the flour).  Fold in the coconut.  Put cupcake liners in the cupcake baking pan.  Scoop out and fill the liners 3/4 of the way full.  Bake for around 25 minutes or until toothpick inserted in comes out clean.  Let cool completely.

For icing:
In a bowl place butter, cream cheese ,vanilla and almond extract mix well until light and fluffy.  Add powdered sugar 1 cup at a time until mixed.  When all the powdered sugar is added (it should be light and creamy and fluffy).  Frost cupcakes with lots of icing sprinkle immediately with coconut.  Enjoy :)

Egg Rolls with Sweet n sour dipping sauce

I know I already posted 3 recipes using roast beef today...but I was out grocery shopping preparing for the big snowstorm that is coming our way.  While I was out I was in the produce section and walked by the egg roll wrappers... which made me think yummm make some homemade egg rolls..  My family loves my egg rolls and they are so hearty that we eat these as a main dish all by themselves....  The filling ingredients can be altered if say your family doesn't like mushrooms, leave them out and add more cabbage & carrots..  Fresh ginger can be added as well (or use a sprinkling of dried ginger).  Use whatever veggies your family likes. 

These seem like alot of work... but they are so worth it... Absolutely yummy.
I personally think it is best if you have a kitchen helper to help you with this recipe.   Remember the old saying... many hands make for light work... it goes much quicker and easier if someone is helping you...

You can serve with soy sauce instead of Sweet n' sour sauce or like my 5 year old likes ketchup... :)

Egg Rolls
1 package egg roll wrappers
1 1/2 lbs ground beef ( I use sirloin)
1/2 cup shredded carrots
1 small package shredded coleslaw mix
1 bunch green onions, thinly sliced
1 cup fresh mushrooms chopped
1/3 Sesame ginger marinade (Lawry's)
1/3 cup BBQ sauce
1/3 cup  ketchup
2-3 T. soy sauce
Salt & pepper to taste
1/4 cup water
1T. oil

For assembly:
cornstarch
water
pastry brush
oil for frying

When done:
foil lined baking dish
paper towel lined plate
salt


Sweet n' Sour dipping sauce:

8oz can crushed pineapple
1/3 cup ketchup
2 T. soy sauce
1/4 cup brown sugar
1 T. rice wine vinegar
sprinkle of red pepper flakes


In large skillet over medium heat add oil, cabbage, onions, carrots & ground beef .  Season mixture with salt & pepper.  Cook breaking up mixture until veggies are tender and meat is cooked, add garlic and cook for an additional 2-3 minutes until fragrant.  Drain meat if necessary.  Add ketchup, soy sauce, BBQ sauce, Sesame Ginger marinade & 1/4 cup water stirring well and heating until bubbly. 

For dipping sauce:  Place all ingredients in a pan and place on simmer while making egg rolls.


Preheat oven to 350.  In large skillet heat 1 1/2 inches of oil over medium high heat.   On a large plate sprinkle with cornstarch. Place egg roll wrapper on plate with point facing you like a kite.  Place large spoonfuls ( I usually use 2 spoonfuls of filling) of filling in corner of point closest to you (not too much or you won't be able to roll it) with pastry brush dip brush in water and brush water along the edges of the egg roll wrapper.  Fold one side of wrapper over filling, then other side like you would a burrito, rolling up and pressing edge to make sure wrapper is sealed.   Continue until all of the filling and wrappers are filled. Usually after you have wrapped around 4 you can test the oil to see if it's hot enough, then place 3-4 egg rolls (make sure they aren't touching each other) watch carefully, they only take about 30 seconds per side turning when one side is golden brown.  Remove carefully from oil (be careful cause the oil is hot) and place on a paper towl lined plate, sprinkle with salt.   Remove immediately to a foil lined baking sheet and place in oven keeping warm. Repeat until all of the egg rolls are done.  

Serve with sweet n' sour dipping sauce.   Enjoy

Roast 3 ways

Here is the tale of a little old Roast  beef.... cooked 3 different ways.... talk about stretching your food $.... one piece of meat made into 3 different dishes...talk about putting a spin on leftovers :)
It started out with making a traditional beef roast with vegetables (carrots, potatoes, onions, celery ) and having leftovers that needed re-inventing.... so that is how Beef Hash came about.... then with the remaining leftovers.. I was thinking should I just throw these out but NO, cause I HATE WASTING FOOD!!! Food is very expensive and there always have to be something that you can do with leftovers.... (well you could feed them to your dog but alas... we don't have a dog, our beloved dog Sampson died last year :(  (RIP Sampson we miss you).. so Beef Stew with Dumplings came out of those final leftovers... 3 meals out of one little roast... I would love to hear how you use leftovers.... lots of us bloggers out here are always looking for new ways to re-invent our leftovers.... see what you can come up with today... :)  enjoy

These recipes serve 4 people.  If your family is a different size adjust the size of the roast adding for more people and subtracting for less... and also if your family doesn't like these vegetables add whatever YOUR family likes... also with the seasonings...add what your family likes...



Meal #1

Roast Beef w/ vegetables
3 lb. roast
6 potatoes, quartered
1 lb. carrots (baby, chips or regular peeled and cut into chunks)
3 celery ribs, washed and ends trimmed
1 onion, sliced
1 pkg. dried onion soup mix
2 T. Worchester sauce
2 T. Red wine
1/4 cup water


In large crockpot place wine, worchester sauce & water.  Lay celery ribs lengthwise on bottom of crockpot and onion slices over the celery (making a "rack" ) for the veggies.  Place carrots & potatoes over celery & onions.  Sprinkle with 1/2 the onion soup mix.  Place roast on top of veggies and sprinkle with remaining onion soup mix.  Cook on high for 6 hours or low for 8-10 hours.  Enjoy.  Refridgerate any leftovers saving any juice from bottom of crockpot.


Meal #2
Beef Hash

4 cups cut up leftover roast beef & veggie mixture
1/2 onion thinly sliced
2 cloves of garlic thinly sliced
2 T. bacon fat
seasoning of your choice ( I used garlic & onion powder, and seasoned salt & pepper)
I serve this with green beans, and bread & butter

In large skillet melt bacon fat over medium high heat, add onions cooking for about 3-4 minutes  or until starting to get light brown around the edges.  Add sliced garlic cooking for a couple of minutes or until garlic starts getting softened.  Add roast beef and veggies (try to not add much of the juices (you need them for the stew) and it will prevent the hash from crisiping up.  Add seasonings and saute mixture until crispy, light brown and heated through about 5-10 minutes. Taste and adjust seasonings if necessary.    Serve with green beans (cook through) and bread and butter.  Can serve with beef gravy to drizzle over the top of hash, or ketchup (like my family likes).  Enjoy



Meal #3
Beef Stew with Dumplings
Leftover Beef roast & veggies w/juices
8oz can tomato sauce
4 cups beef broth
2 cups water
1 cup frozen mixed veggies
2 T. each red wine & worchester sauce
1 T, sugar
seasonings of your choice ( I used Mrs. Dash, parsley flakes, dried onion, seasoned salt & pepper, bay leaf)


Dumplings

1 1/2 cups each (Bisquick & Flour) I use heart healthy Bisquick
2 tsp. baking powder
1 tsp. sugar
1/4tsp salt
sprinkle of parsley flakes (optional)
1 1/4 cups milk

In large soup pot place all ingredients except dumpling mix.  Bring to boil, turn down heat and simmer for 15 20 minutes until everything is heated through, turn up heat so mixture is at a rapid boil.  In bowl mix dumpling mixture (batter should be thick).  Drop by large spoonfuls around the pot into the heated stew mixture .  Bring mixture back up to boil and turn heat to medium.  Cook for 10 minutes, then cover the pot with a lid and turn  stew down to low simmer for an additonal 10 minutes or until dumpling are done.  Take a spoon and cut into dumpling to make sure center is done.  Enjoy