- 1 cup sour cream
- 1/4 cup Mayonnaise
- 1 packet ranch dressing mix
- 1 lb spiral pasta, cooked
- 2 large carrots
- 1 1/2 cups broccoli
- 1 cup ham
- 1 cup cheese
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- Combine the sour cream, mayo and ranch dressing mix. Set aside.
- Cook the pasta until al dente. Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn’t stick.
- Chop the veggies, ham and cheese into bite sized pieces. Combine with the pasta and 3/4 of the dressing mix. Stir well, add additional dressing if it is too dry.
- Refrigerate for at least an hour before serving.
This recipe is a slight variation of the recipe found here: Mrs Schwarz’s Kitchen
- 1 egg, lightly beaten
- 3 cups frozen hash browns, thawed
- 1/4 cup parmesan cheese, grated
- 1 tablespoon butter
- 1 1/2 cups zucchini, sliched thin
- 1 red pepper, chopped
- 1/2 cup ham, diced
- 1/4 teaspoon basil
- 1/4 teaspoon salt
- 1/4 tsp pepper
- 2 eggs
- 1/4 cup milk
- 3/4 cup colby-jack cheese, shredded
- Preheat oven to 400. Grease a glass 8×8 dish and set aside.
- Combin the slightly beaten egg with hash browns and parmesan cheese.
- Press mixture into the bottom and up the sides of the glass dish.
- Bake the crust for 15 mintues or until the edges begin to brown.
- In a large skillet, melt the butter over medium heat. Stir in zucchini and red pepper. Stir often, for about 5 minutes.
- Stir in ham, basil, salt and pepper until well combined. Remove the pan from heat and allow the mixture to cool slightly.
- Beat the remaining 2 eggs and milk together in a large mixing bowl. Add in the zucchini mixture and cheese, stirring to blend. Pour the mixture into the baked potato crust.
- Bake for 18 minutes or until set. Allow the casserole to stand 10 minutes before cutting.
This recipe comes from a Hillbilly Housewife cookbook.
Although this recipe is a slow cooker recipe, it only takes 4 hours from start to finish. So if you normally eat at 6:00 you’ll need to start it at 2:00.
- 12 oz potatoes, cut into ¾-inch pieces
- 1 tsp onion powder
- Two 14.5- oz cans chicken broth
- ¼ cup cornstarch
- ½ tsp dried thyme, crushed
- ¼ tsp ground black pepper
- One 12- oz can evaporated fat-free milk (1½ cups)
- ½ cup ham, diced
- 1 cup coarsely shredded carrots (2 medium)
- 1 cup broccoli florets, steamed
- ¼ cup shredded cheddar cheese (1- oz)
- In the insert of a slow cooker, combine potatoes and onion powder. Pour broth over vegetables. Cover and cook on high-heat setting for 3 hours.
- In a medium bowl, combine cornstarch, thyme and pepper. Whisk in evaporated milk. Slowly stir the cornstarch mixture, ham and carrots into the hot soup. Cover and cook for 30 minutes more, stirring the soup occasionally.
- Serve the soup topped with broccoli and cheese.
- 1 lb. dried split peas, rinsed and sorted
- 2 quarts chicken broth or 8 c. water + 8 tsp. chicken bouillon
- 1 lb. ham diced into small pieces (perfect for left over ham!)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. marjoram
- 1/2 tsp. smoked paprika
- pinch of thyme
- 1 bay leaf
Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Top with garlic croutons.
Slightly adapted from http://www.ourbestbites.com/2011/01/split-pea-soup-with-ham/