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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Blueberry Banana Bread – A Bonus Recipe

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Did you go blueberry picking last summer?  We did.  It is one of our favorite summer outings.  We love to be out in the sunny field with the blueberry bushes all around us.  My nephews are good pickers (although they like to spend some of their time trying to pelt us with unripe blueberries – they learned this game from their dad and uncle) and so between all of the adults and kids we usually pick a large amount of berries.  I love bringing them home, pouring them into zip lock bags and packing them safely away in the freezer for winter days like today.

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Today just seemed like a good day to bake with blueberries.  So, I found this recipe, compliments of one of the blueberry farms we sometimes visit, and got to work.

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Blueberry Banana Bread

  • 1 cup blueberries
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter or margarine
  • 2/3 cup sugar
  • 2 eggs
  • 1 cups mashed, ripe bananas

Wash and thoroughly drain blueberries;  toss berries with 2 tablespoons flour.  Sift together remaining flour, baking powder, soda and salt.  Cream butter or margarine;  gradually beat in sugar until light and fluffy.  Beat in eggs, one at a time.  Add flour mixture and bananas alternately, in three parts.  Stir in blueberries.  Spoon into greased loaf pan (9x5x3 inches).  Bake in 350 degree oven about 50 minutes or until done.  Makes 1 loaf.

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I pulled the blueberries out of the freezer and washed them thoroughly.

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I then tossed them in 2 tablespoons of flour and set them aside.

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Next, I stirred together the dry ingredients with a whisk.

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I then creamed the butter and then gradually added the sugar.

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Next came the eggs and the batter became very light, almost foamy.

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When bananas are starting to get too ripe, I like to peel them and stick them in a ziploc bag in the freezer.  I can then pull them out for baking.  So, I pulled a couple of bananas out of the freezer, thawed them a little and then mashed them a bit (I know, it does not look appetizing!).

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I added the flour mixture to the batter alternately with the bananas.

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I then stirred in the blueberries.

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Then, it all went in the bread pan and into the oven at 350 degrees for about 50-60 minutes.

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It came out looking and smelling delicious!  This blueberry banana bread is a special treat from a special summer memory!

Happy Baking!

Amy

Cheesy Au Gratin Potatoes – A Bonus Recipe

Figuring out what to make for dinner is always hard for me.  It’s not even the act of making it, it’s coming up with the idea.  If I can get something in the crockpot in the morning, I’m so proud of myself!  I was having one of those days.  I had a lot going on, and knew it was going to make everything else easier if I had some kind of a plan for dinner.  Even if I still had to make a side dish, at least the main dish would be in the works.

I have the greatest rotisserie chicken recipe that I’ve altered and use in the crockpot, rather than out on the grill where it’s intended.  I spiced up my bird, turned it on high and let it go.  At least for a while, planning dinner was out of my mind.  As time passed and the morning turned to afternoon, the smell coming from the crockpot was constantly reminding me that I’d have to come up with something to go along with it!  I was tired of the traditional mashed potatoes and gravy.  I had to think up something different.

Cheesy Potatoes - Baked

I love cheese and I love potatoes.  Putting them together makes them EVEN better!  I have a delicous cheesy potato recipe that I got from my mom’s recipe box. Funny thing though, I’m not sure that she’s ever made it.  Whenever there are family get togethers, I’m the one who makes and brings this dish.  Maybe I’ve mastered it.  Or maybe it’s just because I want to make sure that they’re at our holiday meals because I like them so much!

Cheesy Au Gratin Potatoes – A Bonus Recipe

  • 1/2 cup butter (I reduce it by a couple of Tablespoons to lower the fat.)
  • 1/2 cup chopped onion
  • 1 package (16 oz) frozen hash brown potatoes
  • 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
  • 1 can (soup) milk
  • 1 cup shredded cheddar cheese
  • 1 cup cheese cracker crumbs, divided

In a skillet, melt butter over medium heat.  Saute onion until tender.  Stir in potatoes, soup and milk.  Add cheese and 1/2 of the crumbs.  Pour into a shallow casserole dish. Top with remaining crumbs.  Bake at 375 degrees for 35-40 minutes.  Yields 6-8 servings.

Cheesy Potatoes- OnionsI melted the butter and sauteed the onions.  Yum!  I LOVE the smell of sauteing onions!!

Cheesy Potatoes- Goldfish CrackersWhile the onions were cooking, I crushed up my cheese crackers by rolling the rolling pin over them inside of a plastic, zippered bag.  Man does it save on the mess!  Any kind of cheese crackers will work, but I’m a mom so I always have Goldfish on hand.  My boys are older now, so at least they aren’t crushed all over the seats and floor of our cars!

Cheesy Potatoes - Pot

Once the onion was tender, I stirred in the potatoes, soup and milk.  Then I added the cheese and 1/2 of the cracker crumbs.

Cheesy Potatoes - OvenI poured my potato mixture into a 9×13 and topped it with the rest of the cheese cracker crumbs.  The oven was ready to go at 375 degrees, so I popped them in.

Cheesy Potatoes - Baked I pulled them out when the timer went off.  They were bubbling and golden brown around the edges.  They smelled delicious as always!

Cheesy Potatoes

Cheesy Au Gratin potatoes were the perfect side dish to go with my rotisserie chicken!  Dinner was served!!

Happy Baking!

Wendy