Calzone

I don't use ricotta in nearly enough recipes, but there's plenty in this one. :) I'm all about easy, so I make my dough in my bread machine on the dough cycle. The filling is lots of cheese and whatever toppings you like. We use ham and pineapple, pepperoni, olives, spinach, chicken, tomatoes, things we normally like on pizza. Dip in marinara or spaghetti sauce. Add a little crushed red pepper if you are brave.

Calzone
adapted from allrecipes.com
1 1/4 cups water
1 1/2 TBSPs white sugar
1 TBSP powdered milk
3 1/2 cups flour
1 tsp salt
2 1/4 tsps instant yeast or bread machine yeast

1 15oz. container ricotta cheese
2 cups shredded mozzarella
1 egg, beaten
1/2 tsp salt
Pizza toppings
Melted butter
Marinara sauce for dipping

1. To Make Dough: Place water, sugar, powdered milk, flour, salt, and yeast in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle.
2. After cycle is completed, remove dough from pan, divide into 4 equal parts, roll into balls, and set aside.
3. In a large bowl, combine ricotta, mozzarella, egg, and salt. Mix well. Add desired toppings and stir until combined (I use around 1 1/2 cups total of toppings).
4. On a lightly floured surface, roll out each dough ball into a 10 inch circle. Transfer each dough round onto lightly greased cookie sheets (I fit 2 per cookie sheet)
5. Spoon cheese mixture onto half of each dough round. Pull other half of dough up and over the filling. Seal edges with fork, or pinch closed. Cut small slits on top of calzone and brush with melted butter.
6. Bake at 400 degrees for 20 to 30 minutes, or until golden brown. If using two pans, rotate halfway through baking. Remove from oven and cool for 5 minutes. Serve with marinara sauce for dipping.
Makes 4 large calzones.

Slow Cooker Scalloped Potatoes and Ham

I read a few recipes for scalloped potatoes and decided to put together my own that had everything I wanted including ham, so that I could make it a main dish. This is a great way to use up some of your leftover Easter ham! You can really make this a bunch of different ways. I used russet potatoes and left the skins on. I sliced them very thin with a mandolin. I also used cheddar and monterey jack cheese, but you could use any kind you like. When the cheese melts into the sauce becomes a little greasy looking. If you want to, you can push the potatoes over and whisk the sauce a little to combine it before serving.

Slow Cooker Scalloped Potatoes and Ham
1 TBSP oil
1/2 cup onion
1-2 cloves of garlic, minced
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 tsp salt
1 tsp parsley flakes
Pepper to taste
2 1/2 lbs potatoes, thinly sliced
2 cups chopped ham
2 cups shredded cheese

1. Heat oil in a skillet on low/med heat and saute onion and garlic until onion is soft, making sure not to let garlic burn. Remove from heat and set aside.
2. In a bowl combine soup, sour cream, milk, salt, parsley, and pepper. Mix well. Add onion and garlic mixture and stir to combine.
3. Spray the inside of the slow cooker with cooking spray.
4. Layer 1/2 of everything in this order: potato slices, ham, sauce mixture, and cheese. Repeat layers with other half.
5. Cook on low 6-7 hours or high for 4 hours until potatoes are tender. (If your slices are thick it will take a little longer to cook)

Slow Cooker Ham

I tried a new way to cook my Easter ham this year. I stuck in in the slow cooker! I loved this idea because it freed up the oven for my potato casserole. There are many recipes online for slow cooker ham. In every single one I looked at, they had you discard the glaze packet and mix your own brown sugar and seasonings. That didn't make sense to me. SO, here's what I did. I put my 8lb. ham in my slow cooker and rubbed the seasoning packet all over it, top and bottom. Then I poured 1 cup of pineapple juice over the top. I cooked it on low for 6 hours. Next time I might try 4-5 hours because it seemed a tiny bit drier than I would have liked. Other than that it worked like a charm.

This is my before pic. I forgot to take an after one because we were ready to eat!

Easy Quiche

I like to make quiche for dinner on occasion. I usually just see what I have in my fridge, and figure out what to throw in there. I've used Swiss, Jarlsberg, Gruyere, Monterey jack, Colby jack, queso fresco, and cheddar. They all are good, though I prefer Monterey jack with a little cheddar. For the meat, I use bacon, turkey bacon, or ham, and then onions add for flavor. If you want a vegetarian quiche, you can substitute frozen spinach that has been thawed and drained. I've also added cooked broccoli, and mushrooms would work well too (we don't like them). Quiches are very versatile! I basically used the Williams-Sonoma recipe that I previously posted, and just simplified it.

Easy Quiche
1 9in. deep dish prepared crust (like Pillsbury crust, or make this Quick Pie Crust)
3 eggs, beaten
1 1/2 cups half and half
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups shredded cheese
1/2 cup cooked, crumbled, bacon or ham pieces
1/4 cup sautéed onion or sliced green onion

1. Preheat oven to 425 degrees. Prick bottom and sides of crust with fork. Cover crust with foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325 degrees.
2. While crust is baking, in a medium bowl combine eggs, half and half, salt, pepper, cheese, bacon, and onion. Stir to combine. When the crust has finished baking, pour egg mixture into the crust.
3. Bake until a knife inserted into the center comes out clean, 40 to 45 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Cool 15 minutes then serve.

Note: If the crust falls it's OK. It happens sometimes. Just pour your filling in and if some spills over the side of the crust and goes underneath it will still be fine. It won't be as pretty, but it will work. Sometimes I move my oven rack to one spot below the middle, especially if I'm having crust issues, just to make sure the bottom isn't soggy.

Creamy Ham and Broccoli Bake

This is another dish that I made this week with my leftover Easter ham. It's a version of this Chicken Alfredo Pasta Bake. We loved it! My kids even ate the broccoli because I told them that it was in cheesy sauce. I'll definitely be making this again. It was especially great because I used brown sugar glazed ham leftovers. :)

Creamy Ham and Broccoli Bake
2 (15 oz) jars Alfredo sauce (Bertoli is the best)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (23oz)
2 cups chopped ham
3 cups of fresh broccoli florets, steamed until just tender
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta
Parmesan cheese (optional)

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add ham, broccoli, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.
5. Remove from oven and let sit 10 minutes.(Sauce will be really runny if you don't do this.) Top with Parmesan cheese if desired.

Meal Idea - Leftover Ham and Pineapple Pizza

This is an easy way to use some of your leftover Easter ham. Today I bought an uncooked cheese pizza from Walmart, and a 20oz can of pineapple tidbits. I topped the pizza with the pineapple and about 1 1/2 cups of leftover ham pieces. I don't usually buy the Walmart pizzas, but we really liked it. You could also try it with a Papa Murphy's cheese pizza or any other uncooked pizza.

Ham and Pineapple Spread

I needed something to take to a lunch get together this week, and couldn't think of any ideas. I ended up trying something new and it turned out wonderful! I spread it on baguette slices and topped it with a little chopped spring greens from a salad mix. You could also use it as a cracker dip. I got my ham from the deli. I just asked for 4 ounces sliced a little thick so I could chop it up (it was about 3 slices). If you don't like onions you can use less, or leave them out. This would be a great way to use up some leftover Easter ham too.

Ham and Pineapple Spread
adapted from food.com
8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup parmesan cheese, grated
1/4 cup chopped green onion
1/2 cup (4 ounces) ham, chopped
8 ounces crushed pineapple, drained

1. Mix softened cream cheese and sour cream well.
2. Add parmesan, onion, and ham. Drain pineapple well, and add to mixture (I use a mesh strainer and dump the can in so I can then push all the juice out with the back of a spoon).
3.  Refrigerate for 2 hours for flavors to meld.

Summer Zucchini Casserole with Ham

I meant to post this recipe last week, but I forgot. This is what I made with my leftover Easter ham. After dinner my husband said, "You need to make this every time we have leftover ham." Winner! This was originally a meatless dish that called for 2lbs. of zucchini instead of 1lb. It would also be good with chicken, or other flavors of stuffing (I like cornbread).

Summer Zucchini Casserole with Ham

adapted from allrecipes.com
1 pound zucchini, sliced or chopped (whichever you prefer)
1/4 cup chopped onion
2 cups chopped ham
1 (10.75 ounce) can cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry stuffing mix

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil the zucchini and onion in 1/2 cup of water for 5 minutes; drain well.
3. In a medium bowl, combine the ham, soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
4. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 3 quart baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
5. Bake at 350 degrees for 25 to 30 minutes, or until stuffing is golden brown.

Serves 8

Bubble 'n' Squeak

This is my St. Patrick's Day alternative to corned beef and cabbage. It's actually an English dish that's made using leftovers, mainly potatoes and cabbage. The name comes from the sound it makes while cooking. I love cooked cabbage with bacon, the added potatoes and ham make it an all-in-one meal.

Bubble N' Squeak
foodista.com
1/2 medium head cabbage, sliced
3 slices bacon, diced
1/2 onion, thinly sliced
1 cup cubed cooked ham
1 TBSP butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
Salt and pepper to taste

1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
2. In a skillet, cook bacon and onion until onion is soft and bacon is cooked.
3. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Meal Idea - Breakfast Sandwich

Here's a quick and easy idea for breakfast, or any meal really. All you need is toasted English muffins, scrambled eggs, a few slices of ham or canadian bacon, and some cheese, and you've got yourself a homemade Egg McMuffin. I like to put a little mayo on mine too.

Stuffed Pizza Rolls

I found this recipe on ourbestbites.com. I've made it twice in the last week so I could try out different ingredients. First I did Canadian bacon and pineapple, and then pepperoni and olive. Both times they were great! They're a fun bite sized meal or could even be an appetizer. I bought a brick of mozzarella and cut it into small cubes because it was easier to stack and keep inside the small square of dough than shredded cheese. I also chopped the Canadian bacon and pepperoni up so it could easily fit. When putting your toppings on, make sure you don't do too much, or you won't be able to close it up.

Stuffed Pizza Rolls
ourbestbites.com
1 roll refrigerated pizza dough
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
Mozzarella cheese, cut into small cubes
1 TBSP olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
2 TBSP grated Parmesan cheese
Marinara or pizza sauce for dipping

1. Preheat oven to heat specified on pizza dough package.
2. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to slice the dough into 24 squares.
3. Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
4. Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
5. Cook them in the oven for about 15-20 minutes or until golden brown on top. Serve warm with warmed marinara sauce on the side for dipping.