Ham and Cheddar Torta

Very impressive looking torta that would be a great choice for any meal!

I would vary the ingredients depending on the meal.  For example, my breakfast torta would not include beans and broccoli.  However, I would include fresh mushrooms, and maybe two more eggs.  Seems worthy of experimentation!

The beans and italian dressing sounds a little funky, but may turn out to be one of my favorite new recipes, so I am going to try it at least once.  Seems like a hearty lunch or dinner meal that can also be varied to include chicken instead of ham or vary the vegetables.

Love the idea of baking it in a springform pan!

Ingredients

• 1 1/3 cups Original Bisquick® mix
• 1 can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed
• 1/3 cup Italian dressing
• 1 1/2 cups diced cooked ham
• 1 box (9 oz) Green Giant® frozen cut broccoli, thawed, drained
• 1 cup shredded Cheddar cheese 
• (4 oz) 1 cup milk
• 2 tablespoons Original Bisquick® mix 3 eggs, slightly beaten

Directions

Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.

Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.

Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.



Expert Tips

Bake the crust the day before and store covered in the refrigerator. Or make the torta completely the day before, store covered in the refrigerator and reheat loosely covered in 375°F oven 15 to 20 minutes or until hot.


Source

Scalloped and Mashed Potato Gratin

The Captain and I have been into comfort food since we have been a bit under the weather.  As I was checking out Sandra Lee's website since I was looking for something quick and easy to cook, this semi-homemade potato casserole jumped out at me.

What I really like is the addition of onion soup mix for flavor.  I've used it in dips and slow cooking meat with great results.

As usual, I would use the recipe as a guide since I don't usually like frozen potato products (except for tater tots) and I would use real bacon.  Of course, the convenience foods are what make it semi-homemade, but I'd rather make it more economical and tasty.

Start to Finish: 35 minutes
Cook: 6 servings

Ingredients

• Nonstick cooking spray, Pam®
• 1 bag (24-ounce) frozen cut red potatoes, Ore-Ida® Steam n’ Mash®
• 1⁄3 cup evaporated milk, Carnation®
• 1 tablespoon onion soup mix, Lipton®
• 3 tablespoons butter 
• 11⁄2 cups shredded Colby and Monterey Jack cheese blend, Sargento®
• 1⁄2 cup frozen chopped onions, Ore-Ida®
• 1⁄4 cup real bacon pieces, Hormel®
• 1 cup heavy cream 
• Dash ground nutmeg, McCormick®
• Salt and ground black pepper 
• 1⁄4 cup bread crumbs, Progresso®
• 1⁄2 teaspoon paprika, McCormick®

Directions 

Preheat oven to 350ºF. 

Lightly spray a 11⁄2-quart baking dish with nonstick spray; set aside.

Microwave potatoes according to package directions. In a bowl, mash half the potatoes with the milk, soup mix, and 1 tablespoon of the butter. 

Spread mashed potatoes evenly into prepared baking dish. 

Sprinkle 1⁄2 cup of the cheese, half the onions, and half the bacon on the mashed potatoes. 

Add half the remaining unmashed potatoes to the dish in an even layer. Repeat layering cheese, onions, and bacon. Top with remaining unmashed potatoes.

In a small saucepan, heat the cream, nutmeg, and salt and pepper to taste over medium heat to just under a boil; pour over potatoes. 

Sprinkle remaining 1⁄2 cup of cheese on top. In a small bowl, stir together bread crumbs and paprika. 

Melt the remaining 2 tablespoons butter; stir into the bread crumbs. Sprinkle crumbs over the top of casserole. 

Bake for 35 to 45 minutes or until bubbling and browned.

Chicken and Vegetable Alfredo Casserole

Great variety of vegetables and lots of room for variation is what this recipe offers.

The crunchy topping has grabbed by attention for use in other recipes.

There are some variation suggestions at the end of the recipe, one is to experiment with alfredo sauce flavors, which I highly recommend!  

My favorite is roasted red pepper alfredo sauce that is so flavorful and delicious, it does not taste like it came out of a jar . . . and it really does not matter what brand you use.  Another thing I like to do with the roasted red pepper sauce is include some cut roasted red pepper, either fresh or the ones that come in a jar (which is a great item to keep in the pantry to perk up many dishes).

As with all recipes, this semi-homemade recipe can be adapted to fresh vegetables or the combination of vegetables that you prefer.  Recipes are just a guide!

Ingredients

• 1 bag (19 oz) Green Giant® frozen broccoli & carrots with garlic & herbs 
• 1 cup all-purpose flour 
• 1/4 cup grated Parmesan cheese 
• 1/3 cup cold butter or margarine, cut into small pieces 
• 1 egg, slightly beaten 
• 1 1/2 cups cubed cooked chicken 
• 1 jar (16 oz) four-cheese Alfredo pasta sauce 
• 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained

Directions

Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.

Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.

To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.

Bake 20 to 25 minutes or until topping is golden brown.


Tips from Pillsbury:

Two cans (5 oz each) tuna in water, drained and flaked, can be used in place of the chicken.

Alfredo sauce comes in different flavor varieties. Experiment to find your favorite.

Can't get enough strawberries!!

When you live in strawberry country, you can buy tons of strawberries for a ridiculously inexpensive price. Especially if you go to the farm and pick them yourself.

My favorite way to have strawberries is cooked on the stove with simple syrup poured over hot biscuits topped with whipped cream.  I haven't been very adventurous since it is one of my favorite things.

The Captain loves to bake some puff pastry and top it with the same strawberry syrup, topped with whipped cream or vanilla ice cream with more syrup over the ice cream.  Yeah, it is over the top!

How about this Vanilla Cake with

 Strawberry Cream Cheese Frosting?

Talk about some strawberry love!!

Click here for the recipe.

Love the article from chocolatechocolateandmore with enough recipes to keep me experimenting for a long time! A treat for strawberry lovers!

Click here to go to the article

Click here to go to other strawberry articles

15 Best Strawberry recipes from Swanky Recipes . . . click here