Sheet Pan Omelet

 

(I found this on the internet and since I was having company, I decided to give it a try - it turned out well and was a home run hit!)

Ingredients:

1/2 lb. bacon/ cooked and crumbled

1/4 to 1/3 c. ham/ diced

1 c. packed baby spinach/ roughly chopped

1/2 c. red bell pepper ( I used green)/ diced

3 medium green onions/ chopped

1/2 lb. sliced mushrooms

1 c. shredded sharp cheddar cheese ( I used a gruyere/cheddar plus some colby/jack )

12 large eggs

1/2 c. light cream or whole milk

1 tsp. salt

1 tsp. black pepper

1 tsp. granulated garlic

1/2 tsp. onion powder

few dashes of hot sauce/ optional.

Preheat oven to 350 F.   Put 3Tbsp. butter in a jelly roll pan. 

Sauté :  Mushrooms, onions, and bell peppers until soft, add ham at the end.

*In medium size bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder.  Add a few dashes of hot sauce if you are using it.

* Heat pan with the butter until butter is melted, then brush the pan and the sides with the butter

*Arrange sauteed veggies and meats in pan, Sprinkle 1/2 c. cheese on top.

*Pour egg mixture evenly over top, then sprinkle the top with the rest of the cheese.

*Place in oven and bake for 20 minutes.  Check and gently shake pan to see if eggs are set.  If not, bake another 5 minutes, and check again.  

*Can broil top just to brown if desired.

*Cut into squares and serve,  can serve with favorite sides, salsa, as an egg sandwich or on bagels. 

**slightly adapted from: melissassouthernstylekitchen

Dripping Roast Beef Sandwiches with Melted Provolone

 

( I made these years ago, when I found the recipe in a magazine, they were actually advertising for Campbell's soup which this recipe calls for the French Onion Campbell's soup- it was a hit and I forgot about the recipe until recently and made them again, they are still a hit- the flavors wow!)

1 can (10 1/2 oz) Campbell's condensed French onion soup -( I ended up using au jus instead, and loved it as well )

1 Tbsp. Worcestershire sauce

3/4 lb. thinly sliced deli roast beef

4 Hoagie buns ( I just used pretzel slider buns for this picture)

4 deli sliced provolone cheese

1/4 c. drained mild banana pepper rings ( optional)

1.  Heat oven to 400 degrees

2.  Heat soup, or au jus, and Worcestershire in a 2 qt. saucepan over med-high heat to a boil.  Add beef and heat through, stirring constantly

3.  Divide beef among rolls, top beef mixture with cheese slices and place sandwiches onto baking sheet.

4.  Bake 3 min. or until the sandwiches are toasted and cheese is melted.  Spoon soup mixture onto sandwiches.  Top each one with 1 Tbsp. pepper rings.

** You just might want to make these for the super bowl this year **

Ham and Potato Soup by Cafe Delites

 

(This soup is sooo good!  A good comfort soup and also a good way to use up that leftover ham from Christmas or Easter.  This got rave reviews from my husband and kids, plus with all the good veggies, you are bound to have a "win-win", enjoy! )

1/3 c. butter

1 onion, finely chopped

1 c. large carrot, peeled and diced

1/2 c. diced celery

3 c. peeled and diced potatoes

4 cloves garlic, minced 

1 1/2 c. cooked ham, diced (can add more)

1/3 c. flour

2 c. chicken stock

2 tsp. chicken bouillon

3 c. whole milk ( can use 2 % but I prefer the whole)

fresh cracked pepper

** Heat the butter in a pot over medium heat.  Sauté the onion, carrots, celery until beginning to soften (about 4 min.)

** Add the ham and potatoes, cook for 2 min. then add the garlic and sauté until fragrant (about 30 seconds)

** Mix the flour through and cook for 2 minutes

** Stir in stock and bouillon, mixing all ingredients together.  Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10 to 12 min.

** Reduce heat to med-low, add the milk and stir over the heat until thickened (about 5 min.)

** Taste test and season with salt and pepper, if desired.

** Serve!

You can make your own ham broth instead of the chicken broth using leftover ham bone.  

Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway . 

Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about an hour) -  Discard bone.

Lion House Rolls - with a magic touch

 

 

2 C. warm water (110 -115 degrees) - I use potato water, it makes the rolls really soft, so I always keep my potato water after boiling them .

2 Tbsp. dry yeast

    2/3 c. powdered milk

    1/4 c. sugar ( the original recipe calls for 1/3 c. I usually use 1/4c since my husband        doesn't like them too sweet)

    2 tsp. salt

    1/3 c. butter

    1 egg

    5 to 5 1/2 c. flour

    1/2 to 3/4 c. mashed potatoes or can use potato flakes

** In large bowl of electric mixer ( I use my Bosch), combine the water and yeast, let it proof for a few minutes, sometime I sprinkle a little sugar, to make the yeast proof faster.  

** Now add the powder milk, sugar, salt, butter, egg and 2 c. of the flour.  

**  Mix on low speed until mixed.  Then add the flour (you may not need all of the flour), the dough should be soft, not overly sticky and not stiff.  

**scrape down the sides and put dough in a buttered large bowl to let raise.  I spray plastic wrap with a non-stick spray and put over the top, and rinse a hand towel with warm water, and let it sit to raise until doubled.

** Punch down and divide into 2 to 3 sections and roll each one into a circle, about 1/4" thick,  cut into sections like a pie and roll up each one, tucking the ends in and putting on greased or parchment paper lined large cookie sheet.  Let raise until doubled.

** Bake in 375 degree oven for 15 to 20 min. or until they are browned.  Brush with melted butter while hot.  Makes 2 to 2 1/2 dozen rolls.

***Can refrigerate dough after first raise and use next day for shaping and rolling (this way you don't use as much flour.

Anne's Turkey/Chicken Marinade

 

(This recipe has made the rounds a few years ago and became my "go to" for marinating chicken.  The chicken is pretty tender and has a nice flavor-we love this in the summer, Anne, my sister-in-law shared with me)

1 part oil (your choice, we used vegetable, but as you can see, I have changed it to olive oil)

1 part Soy Sauce

2 parts Sprite/ or 7 up

1/4 tsp. horseradish sauce per cut of solution

- mix together and put in bag or dish with chicken/turkey and let marinate for 8 hours, or overnight.  The longer the better.  I have marinated this as long as 2 days.

Slice and Bake Lemon Meltaways

 ( I found this recipe in a magazine years ago.  They have been a family favorite for special occasions, but I always make them for my Christmas trays, they are so pretty and the lemon is sooo good!)

3/4 c. butter, softened

1/2 c. powdered sugar

1 Tbsp. grated lemon peel

1 c. all-purpose flour

1/2 c. cornstarch

1/4 c colored nonpareils

1.  In a small bowl, cream the butter and sugar until light and fluffy.  Beat in lemon peel.  Combine flour and cornstarch; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.  (This year I just rolled it in the nonpareils first and then refrigerated it)

2.  Shape into a 1 3/4 inch diameter roll; roll in the nonpareils.  Wrap in plastic wrap.  Refrigerate 2 to 3 hours for until firm.

3.  Unwrap and cut into 1/4 inch slices.  Place 1 inch apart on ungreased baking sheets.  Bake at 375 F. for 9 to 11 min. or until set and the edges are lightly browned.  Cool for 1 minute before removing to wire racks to cool completely.

LEMON ICING:

1 c. powder sugar

2 Tbsp. lemon juice

1/2 tsp. grated lemon peel

** In small bowl, combine icing ingredients.  Spread over cookies 

Temple Worker Irene's Creamy Milk Chocolate Fudge

 (This is a keeper and a favorite!  It is really soft and creamy!  My sister, Virginia shared this with me a few years ago.  She got it from Irene, a temple worker in Utah, she has passed away now, but I'm sure the memory of this recipe reminds her of her sweet friend)

4 c. sugar

2 c. (1 pint) heavy whipping cream

2 cubes butter (1 c. )

3 large Hershey's milk chocolate bars

 ( I use the Symphony toffee and almond bars)  7oz. each which equals 21 oz)  they keep changing the size so make sure it's 21 oz. all together) Also last year I noticed that they put hardly any almonds in this so I bought chopped almonds to add to it.  But you can use plain milk chocolate bars and add chopped nuts of your choice.

1 tsp. vanilla

1 c. chopped nuts (optional)

**Break up chocolate bars and place in large mixing bowl.  Place sugar and whipping cream in a large heavy pan.  Mix together and bring to a full boil...boil on medium to high heat, stirring constantly with wooden spoon (DO NOT SCRAPE SIDES OF PAN).

**Boil to softball stage (drop of fudge into cup of cold water) -- or approximately 7 min.  although that never seems to be enough time for me at my high altitude, so I do the softball stage water test.   You must be able to roll it in a ball after you drop a tsp or so into the cold water, then you know it's done.

**Remove from heat.. cut the 2 cubes of butter into chunks; drop into mixture and let melt.  Don't stir

**Pour this hot mixture over the chocolate bars in the mixing bowl.  Do not scrape sides of pan containing hot mixture; just pour.  

**With electric mixer, beat and blend well until creamy smooth ( make sure it's smooth - I think the beaters help to cool things down and help to mix it all together

**Add 1 tsp. Vanilla, then the nuts

**Pour into a 9x13 buttered dish ( I put mine in these cute containers to give to neighbors) - refrigerate.  

**Remove from refrigerator and let soften a little before cutting into pieces