Wednesday, October 22, 2014

Cheesy Scalloped Potatoes and Ham


I guess I've been making lots of comfort food lately. It's not because of cooler weather,either, as it's been absolutely gorgeous out. Brent and I have been taking advantage of it with long walks in the evenings. When fall hits, I just crave comfort food!

This is another dish we love. Basically its just the regular scalloped potato recipe with ham and cheese added. One recipe makes a few meals for us, and that's OK with us, as it's even better the next day.

 It's so rich and creamy!





Cheesy Scalloped Potatoes and Ham

2 Tbsp. butter
2 Tbsp. flour
salt and pepper to taste
1 1/2 c. milk

Melt the butter and stir in the flour. Add salt and pepper. Cook about 1 minute, slowly adding the milk , whisking until it thickens. Set aside.

4 large russets, peeled and sliced
1 to 2 cups of cooked diced ham
finely chopped onion
2 c. of freshly shredded cheddar cheese
In a greased casserole, layer some sauce, potatoes,onion, ham and cheese. Repeat. Cover and bake 1 hour, uncover and bake additional 20 minutes, or until fork tender.




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Sunday, October 19, 2014

Apple Zucchini Bread




When Brent was just out of the hospital a few weeks ago, (He is doing great now and back to work) one of my friends came over with a box full of goodies. Inside were fresh veggies, candy, homemade soups, and several kinds of zucchini bread. 

What a treat that was for the both of us! Isn't it wonderful how God sends you friends just when you need them? 

On top of Brent's surgery, we had both come down with horrible colds, and were feeling rather blue. It sure lifted our spirits at such an act of kindness. Not too mention how tasty everything was!

Of course I asked for the recipes, and today I am sharing one of them. The apple zucchini bread was so moist and delicious. We loved the flavors of the spices along with the chocolate chips. We would have some mid afternoon for a snack during those long days of recovery......we kept watching the clock for the time to arrive! 

What a great fall treat!


Apple Zucchini Bread

4 c. flour
1 Tbsp. Baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
5 eggs
1 1/2 c. veg oil
2 c. sugar
1 c. packed brown sugar
1 Tbsp. vanilla
2 c. shredded unpeeled zucchini
1 c. shredded peeled apples
1 1/2 c. chopped pecans
chocolate chips, optional

In a large bowl. mix the flour, baking soda, and spices.  In another bowl, beat the eggs, and add the oil, vanilla, and sugars. Mix with the dry ingredients . Stir in the zucchini, apples and pecans.  Spoon into 3 greased 8 x 4 in. loaf pans and bake at 350 for 50-55 minutes until done. Cool 10 minutes before removing from pans.


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Thursday, October 16, 2014

Baked pork chops and scalloped potatoes


Pork chops and scalloped potatoes are some of our favorite comfort foods, put them together and it's a delicious, satisfying, hearty meal for fall. Sometimes I add some sliced carrots, and it makes an easy one dish casserole. The pork chops stay tender, and the potatoes are so creamy.

I often make just half of the recipe for the two of us. But, once in while I'll just brown two chops, and make the full recipe of potatoes. That way there is plenty left over for dinner the next day. They taste even better reheated!



Baked Pork Chops and Scalloped Potatoes

3 Tbsp. flour
3 Tbsp. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 can(14 1/2 oz.) chicken broth
6  pork chops
6 cups thin sliced peeled potatoes
1 small onion, chopped

In a sauce pan, melt butter, add flour, salt and pepper. Stir until smooth. Add the broth and bring to a boil. Stir one minute until thickened. Set aside, 

 Brown the pork chops in some oil on both sides. Layer the  potatoes and onions in a greased 9 x 13, Add the sauce and top with pork chops. Cover with foil and bake 1 hour at 350. Uncover and bake 30 minutes until potatoes are tender.

Monday, October 13, 2014

Cherry Almond Scones



Scones.I just love them when they are chock-full of cherries and almonds! I also like the almond flavoring, actually I pretty much like anything with almond flavoring in it. I usually add a bit more than the recipe calls for,too.

I just realized that I took the photos before I drizzled the almond icing on top. They are very good without, but of course we like them better with the added sweetness.

This recipe is actually meant for drop scones, but as you can see, I shaped them and cut them before baking, either way works fine.

They were as tasty as always, and didn't last long...







Cherry Almond Scones

2 1/4 c. flour
2 1/4 tsp. baking powder
2-3 Tbsp. sugar
1/2 tsp.salt
1/2 tsp. baking soda
1 c. reduced fat vanilla yogurt
1/4 c. butter, melted
1 egg, slightly beaten
1/4 tsp. almond extract
1/2 c. dried cherries
1/2 c. slivered almonds

Combine the dry ingredients, in another bowl mix the wet, then stir together just until moistened.(I sometimes add a bit of milk if needed.) Fold in the cherries and almonds. Drop by heaping tablespoons onto a greased baking sheet. Serves 14. Bake at 400 for 15-18 minutes until lightly browned.

(I mix about a cup of powdered sugar, a Tablespoon of soft butter, half tsp. of almond extract and some milk together to drizzle over the top.)


Saturday, October 11, 2014

Gingerbread Pancakes


The aroma of these gingerbread pancakes makes my mouth water...I can hardly wait to finish cooking them and get them onto my plate! Cinnamon and molasses....nothing smells better in the fall, does it? I like to drizzle them with real maple syrup, no butter even needed for me.

This time, though, I added a dab of cream on top and some eyes to make a ghost. I saw that idea on Pinterest, and thought it was pretty cute. Not only was it cute, it was delicious!

I love pancakes so much, that I make them pretty often..usually just for me. I like to cook up a batch and freeze them for a quick lunch. Sure makes my day!





Gingerbread Pancakes


1 c. flour
2 Tbsp. sugar
1/2 tsp. cinnamon ( I use heaping)
1/4 tsp. ginger
1 tsp. baking powder
1 egg
3/4 c. milk
2 Tbsp. molasses
1 Tbsp.oil ( I use canola)

Mix the wet ingredients, add the dry and mix well. Fry on a hot griddle. Serves 2 to 3.

Wednesday, October 8, 2014

Frosted fruit salad


When I found this simple recipe years ago, I remember it being listed under breakfast. Which, it does make a wonderful, easy and delicious addition to a brunch, or even on its own.

But I serve it any meal. I always have the ingredients on hand, and if I don't have the raspberry yogurt, I will use what ever flavor I do have. We eat yogurt everyday. I like the Greek, and Brent is into Yoplait, so it's on  my weekly grocery list. But raspberry is the favorite for this salad.

Throwing this together to go with a sandwich or meal is easy to do, and we are sure to get in our fruits for the day this way!




Frosted Fruit Salad
T of H


2 apples, chopped
2 bananas,sliced
1/4 c. raisins
2 tsp. lemon juice
2 Tbsp. sunflower seeds
1 (6 oz.) container raspberry yogurt

Combine and serve immediately.( I always throw in more raisins and sunflower seeds..yum)


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Monday, October 6, 2014

Harvest Cobb Salad...pinned it and tried it...and devoured it!


Pinned, tried, and devoured is right...... Brent and I ate most of of it and then fought over leftovers the next day. He won.

But don't worry, I'll be making this again soon.

I don't often cut up apples and pears to put on our salads, or use oven roasted pecans much. It's usually walnuts and most of the time berries I throw on salads. In fact, once fall hits I'm not thinking of salads that often. I'm on to more comfort foods.

But this sounded too good not try. I did switch a few things to our own preferences.(I found the recipe here.) I love the original Cobb Salad, but have never tried a version with harvest ingredients before. Using a poppy seed dressing was a excellent idea,too.

 The combo is delicious!

Another Pinterest success!






Harvest Cobb Salad
adapted from ddelicious

4 slices, bacon, chopped
1 apple, diced
1 pear, diced
2 large eggs, boiled
6 c. romaine lettuce, torn
1/2 c. toasted pecan halves
1/3 c. dried cherries
1 c. chicken, cooked and diced
1/2 c. shredded cheddar cheese

Poppy Seed Salad Dressing

1/3 c. mayo
1/4 c. milk
2 Tbsp. sugar
1 Tbsp. apple cider vinegar
1 Tbsp. poppy seeds

Arrange lettuce  on a platter. Top with rows of apple, pear, eggs, bacon, pecans, cherries,chicken, and cheese. Sprinkle with pepper. Serve with salad dressing. Serves 4....or just Brent and I :)



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