Ham and Cheese Pinwheels

(These are highly requested from my family at holidays and lately as a snack!  I got this recipe from my nephew, Justin's uncle a few years back and has been a family favorite since, especially as a super bowl snack or new year's eve party)

Flour Tortillas- homestyle not the thin ones

Provolone, Havarti or Muenster cheese slices

Sliced Ham

Cream cheese, softened

Ranch dressing  dry mix

salad supreme - find in the spice section

-- To make about 4, you will need 4 flour tortillas about 8 inches each

- 8 slices of sandwich ham, I use honey ham

- 8 slices cheese

- 4 oz. softened cream cheese

--2 tsp. ranch dressing mix (you can play with it to see how strong you want the ranch)

--Mix the ranch and cream cheese together in a bowl

--spread evenly on top of each tortilla

--lay the cheese on top, then the ham, overlapping if you need to, see picture above. Don't get too close to the edge, it makes it harder to keep it together.

-- roll up and slice.  Can use cream cheese as a "glue" if ends start to come apart.

-- cut roll into about 1 inch slices and sprinkle with salad supreme on top- refrigerate and enjoy!

Mexican Pizza

 

( I found this on instagram and we loved it! )

1 lb. ground beef

1 packet taco seasoning

3/4 c. water

1 can (15 oz) refried beans

1 can (10oz) enchilada sauce

1/4 c. diced tomatoes

1 1/2 c. shredded Colby jack cheese

8 flour tortillas 

--Preheat oven to 400 F.

brown hamburger into small pieces, then add :

taco seasoning and water -- bring to boil, simmer until most of the liquid is absorbed.

--In large skillet, pour 1/2 of the oil (from the hamburger) into the pan, heat on med/high add tortillas and cook for 4 to 5 min, flipping frequently until crisp, repeat with the rest of the tortillas and oil (may need to add cooking oil or butter)

Spread 1/4 c. beans evenly over the bottom of each tortilla, top with taco meat - place another tortilla over the meat, spread about 2 Tbsp. of enchilada sauce evenly over 

--Divide tomatoes evenly over the top of the tortillas, 

--Sprinkle the cheese evenly over 

--Place each pizza on baking sheet and bake for 8-10 min. until melted and hot

--slice and serve with shredded lettuce, sliced green onions, guacamole, if desired. 

--this makes 4 pizzas, most people will eat 1/2 depending how big your tortilla shells are.  

Andrew's Brownies

 

(These brownies are our "go-to". My mother-in-law, Pat made these a lot too.  Sometimes she frosted them.  She got this recipe from Andrew, her son.  They are pretty quick to whip up and make a nice dessert)

Preheat oven to 350 F.

Melt 1 c. butter

2/3 c. unsweetened cocoa

---cool

In large bowl, beat :

3 eggs

2c. sugar

---when it is white, add:

1 1/2 c. flour

and the cocoa mixture...

I like to stir in 3/4 to 1 c. semi sweet chocolate chips

--Grease bottom of 9x13 pan and add brownie mixture, can sprinkle mini m and m's on top, then bake for 20 to 30 min. until brownies are set.  

Nutty M&M Cereal Snack or Christmas Crack

(I'm not sure exactly where this recipe came from, I just remember a neighbor brought it to my mother-in-law's as a Christmas treat, and I was hooked!  Although hers had coconut in it, my kids did not like coconut at the time.  I wasn't able to get the woman's recipe, but found this one in a magazine.)

1 (12 oz. pkg Chex cereal (rice is best)

1 (12 oz.) pkg. peanut M&M's (1 1/2 c.) but can more to your liking :)

1 c. butter

1 1/2 c. sugar

1 1/2 c. light corn syrup

1 1/2 tsp. vanilla

1 tsp. baking soda

** In a very large bowl, combine cereal, and M&M's, set aside.

**In a large saucepan melt butter, add sugar and corn syrup, stir to combine.  Bring mixture to a boil over medium heat.  Boil gently for 4 minutes, stirring frequently.  Remove from heat, stir in vanilla, and baking soda.

Pour syrup over cereal mixture, stirring until all is coated.  Turn our onto parchment lined large cookie sheet and let cool.  Enjoy!

Baked Potato Soup (yeah that one)

This recipe came from a newspaper clipping.  I made it for my family of 9 one winter afternoon.  They came home from church to hot soup and stuffed ham and cheese rolls.  We have good memories of this soup.  This is pure comfort!  

For the soup:

 4 c. chicken broth

4 c. milk

8 Tbsp. butter (if you don't use bacon grease)

3/4 c. flour

1 tsp. salt

3 bay leaves

1/2 tsp. white pepper ( I have left this out when I didn't have it in my cupboard and just used pepper)

4  large potatoes, I have used Russet or Yukon gold,  I bake these first and scoop out the flesh.

For toppings you will need:

 1/2 lb. to 1 lb. bacon, fried and crumbled, save the grease for later

 1 1/2 to 2 c. shredded cheddar, or colby/jack cheese or cheese to your liking

can also use chopped green onions 

Sour cream

To make the soup:

Heat chicken stock and milk in a large saucepan over medium-high heat to almost boiling.  Remove from heat and set aside.  Reduce heat to low .  In large soup pot, add bacon grease and butter to make 8 Tbsp. all together,  add flour stirring constantly for about 3 min. to cook flour and make a roux.  Gradually add milk mixture to roux pouring in a slow steady stream.  While stirring vigorously to blend and eliminate lumps.  Add bay leaves and pepper.  Add potatoes mash them until there is only small bites,  now add salt, and continue to simmer over low heat about 15-20 min. until soup thickens.  Lightly mash potatoes in soup and stir to blend well.  Pour soup in bowls and top with toppings.

Makes a little more than a quart of soup - for my family I one and a half this recipe.  

** Serve this with stuffed ham and cheese rolls and you will be in heaven!

Stuffed Ham and Cheese Rolls:

For 6 rolls:

Thaw 9 frozen rhodes rolls

Preheat oven to 375 degrees 

Take 1 1/2 rolls and spread them out, put one slice of honey ham and one slice of provolone cheese in the middle and bring edges up and seal completely.  Do that with the rest of them.  Put on greased or lined cookie sheet and let raise until double.  Bake for 12 to 15 minutes until golden brown.  Take out and spread melted butter on tops and sprinkle with garlic salt.  Serve with soup.  

Buttermilk Syrup by Oh Sweet Basil

 

Buttermilk Syrup

(if you want a syrup different from maple, this may be your new favorite!)

1/2 c. butter, unsalted

1 c. sugar

1 c. buttermilk

2 tsp. Vanilla

1 Tbsp. light corn syrup

1 tsp. baking soda

** In large saucepan (this will boil high) over medium heat, add butter, sugar, buttermilk, vanilla and corn syrup.

**Heat until all combined and bring to boil

** Quickly remove from heat and add baking soda, place back on heat, stirring constantly, it will grow large and try to boil over - if it starts to boil too  high to the top, take off heat and stir down.

** Stir another 30 seconds

Virginia's Monster Cookies

 (oh my goodness!  If you love oatmeal, you will love these!  Plus the peanut butter wow!  These came from my sister, Virginia.  I waited to make them not sure why, but glad I finally did! And no,  there isn't any flour in these which surprised me and the dough is sticky.)

2 c. sugar

2 c. brown sugar

2 sticks butter (1 c. )

6 eggs

3 c. peanut butter ( my sister uses the chunky)

2 Tbsp. vanilla

4 tsp. baking soda

9 c. Oats ( can use 1/2 quick oats and 1/2 old fashioned)

1 bag chocolate chips ( 2 c.)

1 1/2 - 2 c. M and M's

1 tsp. salt

* can add some coconut

**she says it makes 12 doz.  I would say more like 8 doz.

* Mix butter and sugars together until creamy, add vanilla and eggs, then add peanut butter and rest of ingredients.

* use cookie scoop  and put 15 cookies on tray

* preheat oven to 350 F. 

* bake 11 - 12 minutes.

* Enjoy!