Cheesy Ham and Vegetable Bake

This recipe is perfect for all that leftover holiday ham.  It is also great for those cold winter nights.  Comfort food at it's best.  Also, it is a great way to get the kids to eat their veggies.

I like to keep some different kinds of pasta in the pantry so that I will have any kind of pasta I might need.  Also it is a good idea to keep some different kinds of frozen veggies in the freezer too.  This recipe uses broccoli, cauliflower and carrots.

In a bowl add 1/4 cup chopped onion.

1/2 cup milk

1/2 cup sour cream

 1 1/2 cups rotini pasta uncooked.  Cook according to directions on pkg

Measure out 1 cup cheese

During the last couple minutes of the pasta cooking add the veggies.  I thawed mine so I didn't cook as long as you would if they were still frozen. Just cook a few minutes.  You don't want them to be mush.

Drain.

Chop 1 1/2 cup ham.

Add the pasta mixture to the ham mixture.

Mix well.

Place in a sprayed casserole dish. Place uncovered in a preheated 350 oven for 30 minutes.

The recipe called for 1/2 cup croutons crushed but I didn't have any.  I knew it needed some crunch on top so I put about 1 cup panko in a bowl.

Mix 1/2 cup cheese with the panko.

Afte 30 minutes.  Sprinkle the panko mixture on top and put back in the oven for about 5 minutes or until the cheese melts and the panko gets golden brown.

Panko sprinkled on top.

Fresh from the oven and ready to eat. Perfect for a cold winter night.

Cheesy Ham and Vegetable Bake Recipe

1 1/2 c rotini pasta, uncooked
16 oz frozen broccoli, carrots, and cauliflower blend
1/2 cup sour cream
1/2 cup milk
1 1/2 cup shredded cheddar cheese divided
1 1/2 cup chopped ham
1/4 cup onion chopped
1/2 cup croutons crushed.  Or 1 cup panko

Preheat oven 350.  Bake 30 minutes them add topping and bake for another 5 minutes.

Christmas Morning Peppermint Scones

I was looking for something I could make ahead of time for Christmas morning breakfast.  This looked really good.  I like to make scones and I like peppermint.  So win win.  I whipped up a batch this morning.  We are having some friends and family for dinner tonight so I am sending everyone home with scones for their breakfast tomorrow.  No one wants to cook on Christmas morning they want to see what Santa brought.  Don't forget to leave out some cookies and milk for the big guy tonight too.

I don't know why you can't find the peppermint coffee mate and the Andes peppermint pieces all the time.  Everyone loves peppermint.

Start with 2 cups plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick cold butter cut into pieces.

Add the butter to the dry ingredients and cut it through the flour.  Using a pastry cutter is the easiest way but you can use knives or forks too.

All cut into the flour.

3 Tablespoons honey

1/3 cup Coffee-mate Peppermint Creamer

1 egg separated.  Use the yolk in the batter.  Set the white aside for brushing on top.

Mix all the wet ingredients together and then add to the dry.

Add 1/3 cup Andes Peppermint Crunch Baking Chips

Don't over beat just mix until the dry ingredients are incorporated.  Then turn out on a lightly floured counter. Using your hands press out.

You can cut them into wedges or use a cookie cutter and cut them out.  I used a nice round cutter.

Place on a parchment lined baking sheet.

Beat the egg white and then brush on top of the scones.

They are ready for the oven.  Place in a preheated 400 degree oven.  Bake for 9-10 minutes.

While they are baking, measure out about 2 oz dark chocolate.  I just eyeballed it.

Add 1 Tablespoon of the creamer.

The scones fresh from the oven.  Place on wax paper or parchment to let them cool.

Melt the chocolate.

Place in a bag.

Snip the end and drizzle on top.

The scones with the dark chocolate drizzled.

Take about 1/3 cup white chocolate chips, melt them.

Place these in a plastic bag too.

Drizzle on top.

They are now ready for Christmas morning.  After the chocolate has hardened place in bags.


Christmas Morning Peppermint Scones Recipes

2 cups plain flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg separated
3 Tablespoon honey
1/3 cup Coffee mate Peppermint Creamer
1/2 cup Andes Peppermint Crunch Baking Chips

Topping
2 oz dark chocolate
1 Tablespoon Coffee mate Peppermint creamer
1/3 cup white chocolate chips

Preheat oven to 400.  Bake 9-10 minutes.

25 Days of Christmas Cookies: Day 3 Holiday Cake Mix Cookies

I wanted to make some quick fresh cookies for a party over the weekend.  I had the red and green mini M&M's so this recipe was perfect.  They didn't take long to make, there weren't a lot of ingredients, so what could be better? You still have time to mix up a batch before Christmas.  I think the big guy would like them for his snack on his busy night.

Start with a white or vanilla cake mix.

Empty the cake mix into a bowl.

Add 1/2 teaspoon baking powder

1/2 cup canola oil

2 eggs

1/2 teaspoon vanilla

1 cup mini red and green M&M's candy.  Could use the Valentine mix for Valentine's Day later on.

I used my cookie scoop and scooped up the dough onto a parchment lined cookie sheet.  Place in a preheated 350 oven.  Bake for about 9 minutes or until they are lightly brown.  They won't get real brown so don't over bake because you don't want the bottoms to burn.

Warm from the oven.  These are easy cookies that taste great too.

Holiday Cake Mix Cookies Recipe

1 box white/vanilla cake mix
1/2 teaspoon baking powder
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla
1 cup mini M&M's candy

Preheat oven to 350.  Bake for 9 minute or until lightly brown.