Saturday, August 12, 2023

Cheesy Ham and Rice














Seems whenever I make a ham, there are always leftovers  and I'm always looking for new ways to use it until its gone.  So I have my usual recipes for ham salad, ham and egg quiche, and your classic ham and cheese sandwiches.  But this time I decided to throw some things in a skillet and see how good it could be.  So, I made it simple…  I made it quick… and I made it delicious!  This is a keeper my friends.


Cheesy Ham and Rice


1 tablespoon olive oil

1/4 cup white onion, diced

1/2 teaspoon minced garlic

3/4 cup uncooked long-grain rice

1 1/2 cups low-sodium chicken broth

1 cup diced ham

1 cup shredded cheddar cheese

2 tablespoons sliced green onions














In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Saute until onion is soft.














Add the rice, chicken broth, and ham. Bring mixture to a boil, then lower to a simmer. Cover pan and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender.















Stir in half of the cheddar cheese and then sprinkle the rest on top. Replace cover to pan to melt the cheese. 













Sprinkle with green onions. Serve!



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Sunday, July 30, 2023

Turtle Cheesecake



  What can I say?  It’s pretty, its decadent, it’s delicious.  


Turtle Cheesecake


1 3/4 cups chocolate graham cracker crumbs

1/3 cup butter, melted

3 (8 ounce) packages cream cheese, softened

1 (14 ounce can) sweetened condensed milk

1/2 cup granulated sugar

3 large eggs

3 tablespoons lime juice

1 tablespoon vanilla extract

3/4 cup milk chocolate chips(you can use semi-sweet morsels if you want it less sweet)

2 tablespoons chocolate syrup

2 tablespoons caramel syrup or ice cream topping

1/2 cup coarsely chopped pecans

1/4 cup semi-sweet chocolate mini morsels



















Preheat oven to 300 degrees F. Grease 9-inch springform pan.


Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.


BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.


















Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling to make your chocolate filling. Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl.

















BAKE for 60-75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. 

















Drizzle chocolate syrup and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan. Slice to serve.






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