Jumbo Ham and Cheese Biscuit Sandwiches

Well, I guess you might say I accidentally created this simple recipe.  When you’re in a hurry you can throw together a recipe off the top of your head and there’s a 50/50 chance it will be delicious.  And this is. I grabbed a can of biscuits, threw in some ham and a couple slices of cheese and baked them in the oven.  That easy.  Hot ham and gooey cheese between two whole buttermilk biscuits.  I’d say this is a winner.  Accidentally.

Jumbo Ham and Cheese Biscuit Sandwiches

1 can jumbo biscuit dough (8 biscuits)

16 slices of white cheddar cheese

½ pound black forest deli ham

½ stick melted butter

 

Open can and separate the biscuits to 8 individual biscuits.  Line a baking sheet with parchment paper and then spray the paper with nonstick cooking spray. Using your hands, flatten out each biscuit.

 

 

 

 

 

 

 

 

 

 

Lay a slice of cheese on top of the flattened biscuit. Then add a couple of folded over slices of ham. Next simply add another slice of cheese on top and add another flattened biscuit on top. 

 

Brush the top of each biscuit with melted butter and bake in the oven for 10-15 minutes at 350 degrees.

 

 

 

 

 

 

 

  

 

 

Remove from oven and allow to cool for a few minutes before eating.  Enjoy.

 

 

 

 

 

 

 

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Cheesy Corn Chowder with Bacon and Potatoes

I love a thick and hearty homemade soup.  Especially one that is full of flavor and so easy to make.  My Mom called it her stick to your ribs soup and I still hear her voice when I am making it.  I love the sweet crisp kernels of corn and the tender potatoes and that touch of bacon makes it the perfect chowder!  Serve it with homemade biscuits or corn bread and you’ll feel warm and cozy no matter how cold it is outside.

Cheesy Corn Chowder with Bacon and Potatoes

10 strips of bacon

3 tablespoons butter

4 tablespoons flour

1 sweet yellow onion, finely chopped

4 garlic cloves, minced

2 cups chicken stock

5-6 medium sized russet potatoes, cubed

    4 (10 ounce) cans of sweet whole kernel corn, drained  

1/2 teaspoon seasoned salt

2 cups heavy cream

2 cup of cheddar or Monterrey Jack cheese, shredded

salt and pepper to taste

In a large stockpot over medium-high heat, fry the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon; set aside.

Reduce the heat to medium, add the onions and butter, and cook for about 10 minutes, until the onions are translucent. Whisk in flour, salt, pepper and cook for 3 minutes, stirring constantly.

Add the chicken stock and potatoes. Bring to a full boil and then reduce heat and simmer uncovered for 15-20 minutes or until the potatoes are fork tender.

Add corn, heavy cream and cheese. Simmer for 20 more minutes, until the cheese is melted. Season with salt and pepper.  Serve hot with a garnish of crisp bacon.

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Zuppa Toscana Soup

When I think of Olive Garden of course I think Italian and Pasta.... but did you know their most popular menu item is the Zuppa Toscana Soup? OMG it is so delicious I could eat tons of it. But why wait to go to Olive Garden when you can make it at home with my easy recipe. I even take a short cut or two to make it even easier!  It’s loaded with Italian sausage, bacon, spinach and potatoes. And by the way, I do eat a ton of it!

Zuppa Toscana Soup

1 lb. mild, sweet or spicy Italian sausage (spicy gives it a nice kick)

6 slices bacon, diced

1 medium yellow onion, peeled and diced

5 cloves garlic minced

1 bag of Simply Potatoes (the diced variety) or peel and dice 5 Russets

4 cups chicken broth/stock (32 oz)

1 bag of baby spinach, roughly chopped (couple of handfuls)

1 cup heavy cream

Salt and pepper, to taste

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). 


 

























Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tablespoon fat in the pot.

 

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

 

Add 4 cups broth and bring to rolling boil. If using your own potatoes, add them to boiling broth and cook 13-14 min or until easily pierced with a fork. If using Simply Potatoes, they are pre-cooked so just add them in now and stir.

 





















Add the chopped spinach and cooked sausage and bacon and bring everything to a light boil for about 5 minutes or until spinach has wilted.   

Next, stir in 1 cup heavy cream and bring to a rolling boil until liquid is reduced and soup has thickened. 

 

Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper then remove from heat.  Enjoy!

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Sausage Stuffed Cherry Peppers

 Sausage Stuffed Cherry Peppers

I became addicted to these this year.  I stopped by a neighbor's on New Year’s Day and she had them sitting out on a tray for those guests that might happen to stop by that evening. She offered me one and I fell in love. I mean head over heels in love.  So much so that I wanted more and she ended up wrapping some up for me to take home.  How do I describe them?   Each bite is an explosion of flavor in your mouth with that wonderful taste of roasted peppers and Italian sausage.  Little cherry bombs that are so succulent, juicy and delicious!

Sausage Stuffed Roasted Cherry Peppers

3-4 links of sweet Italian Sausage

1/3 cup seasoned breadcrumbs

2 tablespoons grated parmesan cheese

20 cherry peppers

2-3 tablespoons olive oil

Pre-heat over 375 degrees. Place sausage in medium size bowl.. add breadcrumbs and parmesan cheese and mix with fork until well blended.

Remove tops from cheery peppers and clean out center. Stuff each cherry pepper with sausage mixture. Before placing peppers in baking dish, dip each cherry pepper in olive oil  and place on parchment paper line baking pan.

Bake for 25 minutes and remove to cool slightly. Serve!

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Sausage Egg and Cheese Breakfast Casserole

 

This breakfast casserole is so easy I can have it in the oven before drinking my first cup of coffee. Okay, so I made it the night before and refrigerated it overnight but it’s still so easy to make and so delicious. This is a keeper my friends! 

Sausage Egg and Cheese Breakfast Casserole

½ loaf of sliced white bread

1 lb fresh pork sausage with sage (I like Jimmy Dean)

1 cup sharp cheddar cheese, grated


1  cup , grated Monterey Jack cheese
 

 2 cups half-and-half or cream

1 teaspoon dry mustard

1 teaspoon salt


5 large eggs, lightly beaten


Cut the bread into 1-inch cubes and spread in the bottom of a greased 9 x 13 casserole dish.

In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese.

 

 

 

 

Stir together half-and-half, dry mustard, salt and eggs. Pour this mixture over cheese and bread. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.  Note:  I have let it sit for an hour and then baked it in the oven.

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

Bake the covered casserole at 350 degrees until eggs are set, cheese is bubbly and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 5 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

 

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