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Slow Cooked Ham & Cheese Bake

June 6, 2010 By The Recipe Mom 1 Comment
brkfstbake

What You Need:

6 eggs, well beaten
1 C of cheddar cheese shredded
1/2 C of cooked ham, diced
1/2 C of milk
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Place the eggs into the bottom of the slow cooker
Sprinkle the cheese over the eggs.
Spread the ham over the cheese.
Pour in the milk and add the salt and pepper.
Cover and cook on low for 3 hours or until the eggs are cooked through.

Makes 6 servings

This tasty breakfast casserole is so easy to throw together. Add your favorite extras like chopped onions or bell peppers. Use whatever type of shredded cheese you have on hand and if you have leftover cooked sausage or bacon throw it in instead of the ham.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Mustard Seasoned Green Beans

May 22, 2010 By The Recipe Mom Leave a Comment
greenbeans

What You Need:

1 lb. fresh green beans, trimmed
2 tsp whole grain mustard
1 tsp salt
1/2 tsp pepper

How to Make It:

Fill a pot two thirds full of water and place the pot over high heat.
Bring the water to a brisk boil.
Place the green beans into a steamer basket and place the basket over the boiling water.
Cover the pot and cook the beans for 4 minutes or until just beginning to tender.
Drain well and place in a serving bowl.
Sprinkle the mustard, salt and pepper over the beans and toss to coat well.

Makes 4 servings

These beans have a nice tangy bite thanks to the whole grain mustard. Whole grain mustard is derived from the actual mustard seeds that haven’t been ground but have had some seasoning added to them. Most grocery stores sell whole grain mustard in their spice section. Liven up your beans a little more by adding onion, crumbled bacon or ham chunks.

Filed Under: Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Not So Baked Bean Dish

May 3, 2010 By The Recipe Mom 1 Comment
bakedbeans

What You Need:

1 (15 oz.) can pork and beans
1 (15 oz.) can Great Northern beans, rinsed and drained well
1/4 C of ketchup
2 Tbsp maple syrup
2 tsp dry mustard
2 slices of crisp cooked bacon, crumbled

How to Make It:

Place he pork and beans including the juice and the Great Northern beans into a pan.
Place the pan over medium high heat and stir to combine the beans.
Add in the ketchup, syrup and mustard stirring to blend in well.
Bring the mixture to a boil, reduce the heat to low and simmer 10 minutes, stirring often.
Sprinkle the bacon into the beans and stir to combine.

Makes 6 servings

Baked beans are always a favorite. These are even better because they are quick and economical. Have leftovers? Stir in some browned ground beef and onion and serve over biscuits for a delicious next night meal.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 191; Fat 2g; Saturated Fat 1g; Carbohydrates 35g; Fiber 6g; Protein 10g;
Cholesterol 8 mg; Sodium 801 mg

Filed Under: Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , ,

Classic BLT Ranch Salad

April 12, 2010 By The Recipe Mom Leave a Comment
greens

What You Need:

8 C of salad greens
1 tomato, chopped
8 slices of bacon, cooked crisp and crumbled
1 (11 oz.) can corn with sweet peppers, drained
1/2 C ranch salad dressing

How to Make It:

Tear the salad greens and place in a salad bowl.
Add the tomatoes and bacon and toss to combine.
Toss in the corn with sweet peppers.
Cover with the dressing and toss again to coat the salad well.

Makes 4 servings

Many times we cook bacon for breakfast only to find you have extra that no one wanted to eat? Use that extra bacon instead of feeding it to the dog. The amount of bacon you use depends on how much you have leftover. There’s no need to cook anymore. The corn is optional but it does make a nice addition.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 288; Fat 22g; Saturated Fat 4g; Carbohydrates 15g; Fiber 4g; Protein 9g; Cholesterol 27 mg; Sodium 868 mg

Filed Under: Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , ,

Cheesy Pear Sandwich

March 29, 2010 By The Recipe Mom 1 Comment
pears

pearsWhat You Need:

4 English muffins spit
2 T of Dijon mustard
4 Canadian bacon slices
1 pear, peeled and sliced thin
4 slices of cheddar cheese

How to Make It:

Spread the mustard over the cut side of each muffin.
Lay a bacon slice onto 1 side of each muffin.
Place a couple of pear slices and a slice of cheese over the bacon.
Top with the other half of the muffin.
Heat a pan over medium heat.
Add the sandwich and toast for 5 minutes.
Flip and continue cooking for 5 additional minutes or until nicely browned and the cheese has started to melt.

Makes 4 sandwiches

This is a great sandwich to serve to children. Try apple rings instead of pears. The kids will love them either way. Add celery and carrot sticks and a side of tater tots for the perfect kid friendly meal.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 303; Fat 11g; Saturated Fat 6f; Carbohydrates 34g; Fiber 3g;
Protein 20g; Cholesterol 40 mg; Sodium 851 mg

Filed Under: Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , ,

Bacon and Turkey Sandwich Kabobs

December 23, 2009 By The Recipe Mom Leave a Comment
baconturkeysand

baconturkeysandWhat You Need:

12 slices of bacon
18 slices of sandwich bread
1/2 C of mayonnaise
4 T of Thousand Island dressing
12 lettuce leaves
12 slices of cooked deli turkey
2 tomatoes, sliced into 6 slices each
8 cherry tomatoes
8 sweet pickle slices

How to Make It:

In a skillet over medium high heat cook the bacon 10 minutes or until crisp, turning once.
The bacon is drained well using paper towels.
In a toaster toast the bread.
In a small mixing bowl put the mayonnaise stir in the Thousand Island dressing until well blended.
Over one side of each toasted slice of bread spread the mayonnaise mixture.
On the counter put 6 slices of bread mayo side up.
On each piece of bread put one lettuce leaf and 2 slices of turkey.
Over the turkey put 6 slices of bread mayo side down.
To the sandwich add 6 more lettuce leaves.
Over the lettuce put 2 slices of tomatoes.
On each sandwich put 2 slices of bacon.
The remaining toast mayo side down is put on top of the bacon.
Cut each sandwich into 4 pieces diagonally using a sharp knife.
On a wooden skewer put 1 sandwich piece and then a cherry tomato.
Another sandwich piece is added to the skewer.
One sweet pickle slice is added.
Another sandwich piece is added to finish the skewer.

Makes 8 kabobs

Preparation Time: approximately 40 minutes
Total Time: approximately 40 minutes

Nutritional Information per kabob: (approximately values)
Calories 420; fat 24 g; sodium 740 mg; carbohydrates 32 g; sugar 5 g;
protein 21 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , , , , ,

Yuletide Layered Salad

December 4, 2009 By The Recipe Mom Leave a Comment
layeredsalad

layeredsaladWhat You Need:

1 C of mayonnaise
1/4 C of milk
2 t dill weed
1/2 t seasoning blend
1 bunch of romaine lettuce, torn
2 carrots, grated
1 C red onion, chopped
1 cucumber, sliced thin
1 (10 oz.) pkg. frozen sweet peas, thawed
1 (8 oz.) pkg. cheddar cheese, shredded
8 strips of bacon cook and crumbled

How to Make It:

In a bowl whisk together the mayonnaise, milk, dill weed and seasoning blend.
Place the covered bowl in the refrigerator until ready to serve the salad.
Spread the torn lettuce into the bottom of clear bowl.
Scatter the carrots over the lettuce.
Scatter the onions over the carrots then lay the cucumbers over the onions.
Pour the chilled dressing over the vegetables resisting the urge to stir.
Scatter the peas over the cucumbers.
Spread the cheese over the peas and sprinkle the bacon over the top.

Makes 16 servings

This salad layered salad will look perfect on your Christmas buffet and it’s so simple to prepare. The dressing can be made the day before to give the flavors time to blend together.

Filed Under: Dinner Ideas, Recipe Cards, Soups and Salads Tagged With: , , , , , , , , , , , ,

Zesty Christmas Side Dish

November 29, 2009 By The Recipe Mom Leave a Comment
christmasdinnersetting

christmasdinnersettingWhat You Need:

3/4 lb. of bacon
1 onion, chopped
1 green pepper, chopped
4 (15 1/2 oz.) cans of hominy, drained
1 (14 1/2 oz.) can of diced tomatoes with juice
1 (10 oz.) can diced tomatoes with green chilies
1 (8 oz.) can tomato sauce

How to Make It:

In a skillet over medium heat cook the bacon 10 minutes or until crisp.
Drain the bacon well on paper towels then crumble.
Add the onion and green pepper to the skillet with the bacon drippings.
Sauté the vegetables for 5 minutes or until tender then drain well.
Put the hominy, both cans of tomatoes with their juice and the tomato sauce into the bottom of the crock pot
Add the cooked bacon, onions and green pepper and stir to combine.
Cook covered on low for 6 hours or until heated through.

Makes 12 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 6 hours 15 minutes
Total Time: approximately 6 hours 20 minutes

This dish goes great with pork, chicken or turkey. It will add a touch of zest and color to your Christmas buffet.

Filed Under: Recipe Cards, Side Dishes Tagged With: , , , , , , , , , , ,

Mint and Veggie Salad

November 14, 2009 By The Recipe Mom Leave a Comment
mixedvegsakad

mixedvegsakadWhat You Need:

1 (16 oz.) pkg. frozen black eyed peas, cook as pkg. directs and drain well
1 (10 oz.) pkg. regular sweet peas, thawed
2 red onions, sliced
2 celery ribs, chopped
1 sweet yellow pepper, chopped
2 carrots, chopped
1/2 C of olive oil
1/3 C white wine vinegar
2 garlic cloves, minced
1 t salt
1/4 t pepper
1 C cherry tomatoes, halved
1/4 lb. bacon, cooked crisp and crumbled
1/3 C of fresh mint, chopped

How to Make It:

Mix together the black eyed peas and sweet peas.
Add the onion, celery, yellow pepper and carrots mixing well.
In a small bowl whisk together the oil and vinegar until blended well.
Blend in the garlic, salt and pepper.
Pour the dressing evenly over the vegetables and toss to coat.
Tightly cover the bowl and refrigerate for at least 4 hours.
Remove the cover and toss again.
Spread the tomatoes over the top of the salad.
Before serving sprinkle the salad with the bacon and mint.

Makes 12 servings

Preparation Time: approximately 20 minutes
Chill Time: approximately 4 hours
Total Time: approximately 4 hours 20 minutes

This brightly colored bit of the south will bring a touch of warmth to your Christmas buffet. Mix and match any vegetables in this salad until you get the right combination to suit your family tastes.

Filed Under: Christmas, Dinner Ideas, Recipe Cards, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , , ,

Mashed Potato and Bacon Bread

November 13, 2009 By The Recipe Mom Leave a Comment
potatibread

potatibreadWhat You Need:

2 (1/4 oz.) pkgs. active dry yeast
1/2 C of warm water (115 degrees)
1 (12 oz.) can evaporated milk
2 C mashed potatoes with no butter or milk added
8 bacon strips, cooked and crumbled
1/4 C of butter, room temperature
2 eggs
3 T of sugar
2 T of dried minced onion
1 T caraway seeds
1 t of garlic salt
1 t regular salt
3 C of all purpose flour

How to Make It:

In a mixing bowl put the yeast and warm water and stir together until the yeast is dissolved.
Stir in the milk, potatoes, bacon, butter, eggs and sugar.
Blend in well the onion, caraway seeds, garlic salt and regular salt.
Beat in 3 C of the flour until completely combined and a soft dough forms.
Turn the dough on a lightly floured surface and knead for 8 minutes or until smooth and elastic.
Place the dough in a greased non metallic bowl and turn to coat.
Place in a warm dry place covered for 1 hour or until doubled in size.
Punch down the dough and put on a lightly floured surface.
Separate the dough into 2 equal size pieces.
Place the dough into two greased 2 qt casserole dishes.
Cover and let the dough rise for 45 minutes or until doubled in size.
Bake in a preheated 350 degree oven for 45 minutes or until golden brown.
Remove and cool on wire racks.

Makes 2 loaves

Preparation Time: approximately 20 minutes
Rising Time: approximately 1 hour 40 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 2 hours 45 minutes

This bread is tender and moist because of the potatoes. This bread will go fast. Don’t forget the butter and jam to top it off.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,
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