Recipe Share: Ham & Broccoli Casserole

Ham & Broccoli Casserole by Pat Farrington

This recipe comes from owner, Pat Farrington, of The Covered Bridge Inn where I’ve been to many scrapbook treats in the past. It is one of my favorite breakfast casseroles!

Try it for yourself! You will not be disappointed.

Ham & Broccoli Casserole

2 (10 oz.) pkg. frozen chopped broccoli

2 c. fully cooked smoked ham, diced

1-1/2 c. shredded cheddar cheese

1 c. Bisquick baking mix

3 c. milk

4 eggs

Heat oven to 350 degrees. Cook broccoli as directed on package, drain. Spread in ungreased 9x13 inch baking dish. Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth; slowly pour over cheese. Bake uncovered 1 hour.

Enjoy!

Recipe Share: Italian Turkey Cabbage Bake

Last week when I was grocery shopping, I decided to grab a pound of Jeanie-O Italian Seasoned Ground Turkey. Well, I had no idea what I was going to do with it and it took me over an hour the other evening to find a recipe I could use with the ingredients I had one hand. I hardly ever buy cabbage, but for what ever reason…I did on the same grocery shopping trip. So with a recipe in hand and a little tweaking here and there, I present to you…

Italian Turkey Cabbage Bake

(Recipe modified from Allrecipes.com)

Ingredients

• 1 pound lean Italian seasoned ground turkey
• 1/2 head of cabbage, chopped
• 1 ( 10-3/4 ounce) can tomato soup
• 1 (14.5 ounce) can diced tomatoes
• 1 cup uncooked wild & whole grain brown rice (I used Lundberg Wild Blend)
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• salt to taste

Directions

1. Begin cooking rice per package instructions. Cook 20-25 minutes then drain remaining liquid.
2. In a large nonstick skillet, cook turkey (while rice is cooking) over medium heat until no longer pink; drain. Add the cabbage, tomato soup, tomatoes, onion, garlic, thyme, pepper, salt; mix well. Add in semi-cooked rice; mix well.
3. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 1 hour; stir. Bake, uncovered, 15-20 minutes longer or until rice is tender. {I opted not transfer to baking dish and bake. I left in my large nonstick skillet and let simmer for 20-25 minutes until the rice was tender and served in bowls.}

So sorry I don’t have a picture. I’ll have to remember to take one next time I make it…as it was definitely good enough to make again!

A Sneak Peek & Fool Proof Fudge…Almost!

I had some fun this evening with Close To My Heart’s new January Inspirations Kit called Wings. I wanted to try out the new spray pen included in the Workshop on the Go Kit and decided to make a thank you card for a customer that placed an online order recently. I’ll be sending her this card along with the January Inspirations brochure so she can see all the fun new products coming in January!

Can you see the spray across the base of the card above? It was so much fun! All you have to do is put a few drops of Pearl Paint, a few drops of Reinker and water into the Spray Pen, then pump the nozzle a few times and viola…perfection!

I’ve also been having some fun making these rosette paper flowers. This one is made with a 1” x 12” piece of B&T Duos and is folded at 1/4” increments. I used a Colonial White Designer Brad for the center and then added an Opaque Adhesive Gem Pearl to the center.

Here’s another view and I think you should be able to see the shimmer of the Pearl Paint…oh, so pretty! The My Acrylix Stamp Set I used is the upcoming January Stamp of the month called Find Your Style. Be watching for lots more ideas using this set in the January Stamp of the Month Blog Hop coming January 1, 2011.

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Now, onto the story of the Fool Proof Fudge I attempted to make this past weekend…

Here I was trying to be all professional and take some photos like The Pioneer Woman. When I pulled the fudge out of the refrigerator after it had set for an hour or two…this is what I found…

That would be a three year old’s finger prints poked all over the top of the fudge. Well, fortunately, it was actually the bottom of the fudge because I had to flip it onto the counter and pull the foil away and then cut it into bite-size pieces. Don’t worry…we didn’t use it for gifts or anything like that! LOL! It was just something fun to do and enjoy ourselves…finger pokes and all! Looks perfectly fine to me now…

I hope you have enjoyed my adventures in baking…with my three year old.

Have a wonderful day & make it from your heart!

A Few Yummy Recipes for You

I’m sharing a few of my favorite recipes with you all. I recently shared these two dishes with the ladies of my Thursday morning Bible study. I promised I would share the recipes, so here you go!

Ham and Broccoli Casserole by Pat Farrington

• 2 (10-oz.) pkg. frozen chopped broccoli
• 2 c. fully cooked smoked ham, diced
• 1-1/2 c. shredded cheddar cheese
• 1 c. Bisquick baking mix
• 3 c. milk
• 4 eggs

Heat oven to 350 degrees. Cook broccoli as directed on package'; drain. Spread in ungreased 9x13 inch baking dish. Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth: slowly pour over cheese. Bake uncovered 1 hour. (Can be made without ham for vegetairans.) [Yield: 6-8 servings]

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Bowtie Pasta Salad by Pamela O’Connor

• 16 oz. box bowtie pasta
• 9.75 oz. can premium chunk chicken breast
• 1 c. cranraisins
• 1 c. chopped pecans
• 1 c. chopped green bell pepper
• 8 oz. zesty Italian dressing
• 8 oz. mayonnaise

Cook bowtie pasta al dente, drain. Add remaining ingredients and toss well. Best when chilled for an hour or more.

Enjoy!

Yum! Spicy Squash Casserole

Looking for something a little different to cook for dinner?

I thought I’d share this recipe I found at http://www.allrecipes.com last week. I tweaked it some because of the ingredients I had on hand. I really think it would be great with crushed tortilla chips sprinkled on top, but didn’t think of it ‘til after we ate. It was so delicious that I’m making more for tonight…it’s actually in the oven as I type this and yes, I added some crushed tortilla chips this time.

Spicy Squash Casserole

2 tablespoons butter
3 yellow squash, sliced
1 pound lean ground beef
1 onion, chopped
10 oz can Rotel, drained
2 eggs, beaten
1/2 cup mayonnaise w/lime
1 cup shredded Cheddar cheese
salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside.

2. In a large skillet, cook the ground beef, and onion, stirring until beef is evenly browned. Drain off grease. Add Rotel to ground beef and onion and stir. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish. (Sprinkle crushed tortilla chips & more cheese on top if desired)

3. Bake for 20 minutes in the preheated oven, until heated through.

Enjoy!