Ham and Cheese Whirls – A Bonus Recipe

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The Superbowl is coming and it is snack food time!  Our family always has a little party featuring our favorite snacks.  Wendy usually makes my favorite, Mexican Layered Dip.  And, her husband, who is a great cook, makes a variety of good snacks.  I usually add some dishes of my own and it is a lot of fun.

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Last Saturday, after going on another hike in the snowy woods, we came back hungry and decided to make Ham and Cheese Whirls.  We were talking about what a great Superbowl snack they would be.  The recipe is actually, from our older sister, Rebekah.  Everyone worked together, and we had these delicious treats on the table in no time.

Ham and Cheese Whirls

Biscuit: (or substitute 1 loaf frozen bread dough, thawed)

  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk

Filling:

  • 2 cups shredded cheddar cheese
  • 1 cup finely chopped cooked ham
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise

To make biscuit:  Mix dry ingredients.  Then add milk slowly.

For filling:  Mix cheese, ham, celery and mayonnaise.

Roll out biscuit into a rectangular shape.  Spread on filling.  Roll up and cut into rolls on greased pan.

Bake at 375 degrees for 15 minutes or until golden brown.

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First we put the dry ingredients into the Kitchenaid. (You could also use frozen bread dough, or make up some bread dough in your bread machine.)

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Next we added the milk slowly and mixed until it formed a soft dough.

Ham and Cheese Whirls 011We put the dough out on the floured counter top.

Ham and Cheese Whirls 012We rolled out the dough into a rectangular shape (We doubled the dough since there were a lot of us eating, so it was bigger than one batch would look.).

Ham and Cheese Whirls 013While some of us were making the dough, others were shredding the cheese,

Ham and Cheese Whirls 002cutting up the celery,

Ham and Cheese Whirls 009and dicing the ham.

Ham and Cheese Whirls 014We mixed those three ingredients together along with the mayonnaise to create the filling.

Ham and Cheese Whirls 015Next, we spread the filling all over the rolled out dough.

Ham and Cheese Whirls 016Then it was time to carefully roll the dough up like you would cinnamon rolls.

Ham and Cheese Whirls 017Once it was all rolled, it was time to cut it into rolls.

Ham and Cheese Whirls 019We used a piece of floss to cut the rolls.

Ham and Cheese Whirls 020The floss keeps the dough from getting smashed like it might if using a knife.

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When the rolls were cut, they were placed on a cookie sheet.  We put them in the oven for about 15 minutes at 375 degrees.  My nephew thought they looked so good that he wanted to try one before we cooked it!

Ham and Cheese Whirls 032I think the cooking was worth his wait because they came out of the oven golden and bubbly.

Ham and Cheese Whirls 042I’m glad we made a double batch because we all liked them!

Ham and Cheese Whirls 044Ham and cheese whirls are a dish I definitely recommend for your Superbowl Party.  Give them a try and let us know what you think!

Happy Baking!

Amy

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Baked Macaroni and Cheese – A Bonus Recipe

Do you have a “go-to” meal?  Whenever we come home and it’s already dinner time or I need to go grocery shopping, but haven’t had time, I always find myself whipping up Baked Macaroni and Cheese.  I was having one of “those” days so I decided it was time to fallback on my old “go-to” recipe.

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Baked Macaroni and Cheese

  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard (optional)
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 2 tablespoons butter
  • 2 cups shredded Cheddar Cheese
  • 8 oz elbow macaroni (about 1 3/4 cups), cooked and drained

In a saucepan, combine the first 4 ingredients, stir in milk.  Add butter while stirring constantly.  Bring to a boil and whisk for one minute.  Stir in 1 3/4 cups cheese until melted.  Add noodles.  Pour into greased casserole dish.  Sprinkle with remaining cheese. Bake uncovered at 375 degrees for 25 minutes or until lightly browned.

Mac1I started by whisking together the corn starch, salt, dry mustard and pepper.

Mac2Then I added the milk and butter and whisked continually until it began to thicken.  Once it came to a boil, I whisked it for one minute.

Mac4I added the cheese and whisked it until it was melted.

Mac5I strained the cooked noodles.  (I like to pick fun noodles.  I hate boring elbows!)

Mac7Next, I added the cheese mixture to the noodles and mixed well.

Mac8I poured the cheese mixture into my greased 9 x 13 (I had doubled the recipe.) and sprinkled on the remaining cheese.  I popped it into the oven at 375 degrees and baked it for 25 minutes until it was bubbling and beginning to brown.

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I served it up with green beans and zucchini bread.  It was delicious!  It’s an easy and filling, made from scratch meal that my whole family loves!

Happy Baking!

Wendy

 

 

 

Deep Dish Chicken Pot Pie – A Bonus Recipe

There are certain meals that just qualify as “comfort food.”  Chicken pot pie is definitely one of them.  There is just something about this creamy dish, as the weather turns colder, that just hits the spot.  I have been making this recipe for many, many years and I never get tired of it.

Deep Dish Chicken Pot Pie

  • 3 cups cubed cooked chicken
  • 1 cup sliced cooked carrots
  • 1 cup diced cooked potatoes
  • 1 cup frozen green peas
  • 1/3 cup unsifted flour
  • 2 tablespoons chicken flavor bouillon or 6 chicken flavor bouillon cubes
  • 1/8 to 1/4 teaspoon pepper
  • 4 cups milk
  • 6 tablespoons butter or margarine
  • 2 cups biscuit baking mix

Preheat oven to 375 degrees (or temperature of biscuit mix).  In a saucepan melt butter.  Stir in flour, bouillon and pepper.  Add milk slowly while stirring.  Cook and stir until mixture thickens.  Add remaining ingredients except biscuit mix.  Mix well.  Pour into 2 1/2 quart casserole (9×13).  Prepare biscuit mix for rolled biscuits.  Roll out to cover casserole.  Cut slashes in center of dough.  Place on top of casserole and crimp edges.  Bake 40 minutes until golden.

Note:  You may omit bouillon and replace 1/2 of milk with chicken broth.

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I started out by cutting up the carrots . . .

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and the potatoes.

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I also cooked and cut up the chicken.  I then boiled the potatoes and carrots in a pan, so they would be ready to add when the time came.

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I melted the butter in a saucepan and stirred in the flour and pepper.  I then added the 2 cups of milk and 2 cups of chicken broth and stirred until the mixture became thick.

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Once the mixture was thick enough, I added in the cooked carrots and potatoes and the cut up chicken.  Unfortunately, (or fortunately for the non-pea lovers in the world) I didn’t have any peas, so I had to leave them out.  (They do add a nice touch of color, though, so I would recommend using them if you have them on hand.)

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I then, made up the biscuit dough (I used Bisquick, but I’ve also made them from scratch and they work fine either way.) and rolled it out until it was the right size to go over the casserole dish.  I poured the chicken and vegetable mixture into the pan and then covered with the biscuit dough.  I put it in the preheated oven.  The recipe says 40 minutes, but I have found it usually takes less time than that for the biscuit dough to turn a golden brown and the filling to begin bubbling a little bit.

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I then pulled it out of the oven and my whole family enjoyed it.  I hope your family will enjoy it too!

Happy Baking!

Amy

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Pork Kabobs – A Bonus Recipe

This post has been contributed by Guest Blogger, Matt.

I have never looked through my grandmother’s recipe box.  As a matter of fact, I’m not even sure I have ever seen it.  So when Wendy and Amy asked me to be a guest blogger with some of my recipes, I wondered how I could help.

One thing I love to do is cook outdoors.  From grilling, to an open fire fish fry, or even making our Thanksgiving dinner over the fire, I enjoy being outdoors when I cook.  The more of the meal I can do in the open air, the better I feel about it.

My grandpa was a master griller.  I remember helping him make his secret sauce for what he called “Denver Steaks.”  He never told anyone how to make it.  Not even me, while I was helping him.  “A little bit of this, and a little bit of that.” was all he ever said went into it.  I guess I inherited his neglect of writing down recipes.  I seldom write down what I make, but I always remember what I put into a recipe.  So when I was asked to write up a kabob recipe I made recently, I was a little bit worried about getting all of the measurements right, but I did my best.

kebob dinner

These kabobs can be made with any kind of meat you would like to grill, as well as any veggies you have that are big enough to go on a skewer.  I happened to have some pork loin that I was planning to grill, but I have made this recipe with beef and it could be done with chicken as well.  I had recently picked up some sweet peppers at a nearby farm market (the same one that Amy talked about in her Golden Apple Bars recipe) , and I had a sweet onion as well as a hot onion.  I threw in some baby portabella mushrooms, tomatoes and I had all of the fixin’s I needed.

I began by putting together my marinade.  This is a basic marinade that I use for much of my grilling.  It’s incredibly simple, too.

marinade

Matt’s Marinade

  • 1/2 cup Olive Oil
  • 1 clove minced or chopped garlic
  • 1 teaspoon pepper
  • 1 tablespoon soy sauce

I often modify this marinade, depending on the meat and how large the amount is that I need.  For this particular recipe I doubled the marinade, added two tablespoons of teriyaki sauce, and another two teaspoons of soy sauce.  I have been known to add things like ginger, mustard powder, onion, or other spices that go well with particular meats.

kebob bowl

kebob ingredients

After blending the marinade, I poured it over the large bowl that I cut the onions, peppers, mushrooms, tomatoes and meat into.  I stirred the ingredients and placed them in the refrigerator for four hours, shaking up the bowl occasionally.

kebob rack

While the grill was preheating, I skewered the meat and vegetables.  There is no right or wrong order, but I prefer to put the meat next to onions for the flavor that they give.

kebob grill

I turned the burners to low, and placed my kabob racks on the grill, turning them occasionally. The low burner temperature allows the vegetables to cook through, without the meat getting over done.

kebobs done

I served these with fresh raspberries, pineapple, and a side of rice. The meal was met with rave reviews!

My grandpa might not have been happy that I just shared my recipe, but he sure would have been proud!

Happy Grilling!

Matt