Main Dish, Snacks, Yeast Breads

Ham & Swiss Ring with Mustard Sauce

You know how I love to wrap things up in bread, from main dish “rings” to sweet rolls, it’s just plain fun! As we are heading into Superbowl week, you all might be thinking about game food. This recipe for Ham & Swiss Ring might just be the thing for you and the fans at your house. The mustard sauce is a recipe my mom always makes when we have ham. I am not a big ham eater but when this sauce is around I will use anything to scoop it up and get it into my mouth!

We live just east of Seattle across Lake Washington in “Microsoft Land” and everyone around here is pretty excited about the Seahawks. I am enjoying the unity that comes from a community having a team going to the Superbowl. People striking up conversations with others, with smiles on their faces, who wouldn’t otherwise talk to each other, it is bringing people together. So regardless of who you are routing for, make some yummy food, get people together and have fun!

Ham & Swiss Ring with Mustard Sauce

      Ham & Swiss Ring 1      Ham & Swiss Ring with Mustard Sauce 1

Bread Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Ham & Swiss Filling:
4 oz cream cheese, softened
1 Tbl mustard
1½ lb deli ham
8 oz Swiss cheese, grated

In bowl of mixer, sprinkle yeast over the warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled. Roll out dough to a rectangle approx. 20″x12″.  Stir together cream cheese and mustard; spread over dough.  Sprinkle half the Swiss cheese evenly over dough, lay ham over cheese in an even layer, sprinkle with remaining cheese. Roll up, starting with a long side, pinch seam to seal. Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals (see picture above). Separate strips slightly, twist to allow filling to show.  Cover and let rise 30 minutes.  Bake at 375° for 30 minutes or until golden brown and crust is done.  Serve hot from the oven with mustard sauce for dipping.  Pull apart, dip, and enjoy!

Ham Sauce:
1 cup cream, divided
1/3 cup sugar
2 Tbl flour
2 Tbl dry mustard
1/2 tsp salt
2 egg yolks
1/4 cup vinegar

Scald 2/3 cup or the cream in double boiler. In small bowl, combine the 1/3 cup cream, flour, dry mustard, salt, and egg yolks. Whisk into scalded cream, continue cooking until thickened (about 3 minutes). Remove from heat and whisk in vinegar. Refrigerated until ready to use. Best served at room temperature.

One Year Ago: Supreme Pizza Ring Supreme Pizza Ring 2

Two Years Ago: Bacon Cheeseburger Ring Bacon Cheeseburger Ring 2

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Breads, Breakfast, Cakes, Cupcakes, Dessert, Main Dish, Pies, Quick Breads, Yeast Breads

HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

Main Dish, Yeast Breads

Zucchini Crust Personal Pizza

I saw a picture on Pinterest which lead me to make this recipe. The site that Pinterest directs you to is kalynskitchen.com and she makes an all zucchini crust and it looks delicious. I love the idea of incorporating zucchini into the crust, I just still want the bread too. So, this is my version, thanks Kalyn for the delicious idea. This has become one of our favorite dinners.

Zucchini Crust Personal Pizza

Zucchini Crust Personal Pizza 2  Zucchini Crust Personal Pizza 3

Zucchini Crust:
2 cups grated zucchini
2 Tbl water

In microwave safe dish, put grated zucchini and 2 Tbl water. Cover with plastic wrap and microwave 2 minutes. Cool while making the dough.

1/3 cup warm water (110°)
1 tsp dry yeast
1 tsp sugar
1 Tbl olive oil
1 cup flour
1/2 tsp seasoning salt

Add warm water to bowl, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until foamy. Add olive oil, flour, and salt. Stir just until combined. Drain and squeeze water from cooked zucchini, add to dough and stir just enough to combined. Let rest for 10 minutes.

Preheat oven to 500°. Turn zucchini dough out onto well floured surface, coat with flour, and cut in half. Working with one half and adding more flour as necessary, press into a circle. Place on baking sheet lined with silpat and sprinkled with cornmeal or sprayed with nonstick spray and cornmeal. Press out so the circle fills half of baking sheet. Repeat with other half of dough. Let rest for about 15 minutes. Bake crust for 5-8 minutes. Remove from oven, spread with sauce, cheese, and desired toppings. Return to oven for another 5-10 minutes, or until crust is golden brown and cheese is melted.

One Year Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Two Years Ago: Peanut Butter Cup Brownie Bites Peanut Butter Cup Brownie Bites

Breakfast, Main Dish

Sausage & Potato Breakfast Casserole

I am not big on breakfast, I rarely eat in the morning. Yes, they (don’t know who they are) say it’s the most important meal of the day. I figure if I am not hungry, why consume the calories? But, on rare occasions when I do eat breakfast, I love something like this sausage and potato breakfast casserole. Anything with sausage in it is usually alright with me, add peppers and green chilies that’s even better. Add mushrooms, tomatoes, substitute a different cheese, use ham or bacon instead of sausage, add different spices…make it your way.

Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

2 Tbl olive oil
1 lb ground sausage
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 bag frozen hash browns with peppers
1 can green chilies
1 cup cottage cheese
2 cups shredded sharp cheddar cheese
8 eggs
1 tsp salt
dash white pepper
1 Tbl dried basil leaves
1 Tbl dried parsley flakes

Preheat oven to 350°. Brown sausage in olive oil, drain. Add onion and peppers to skillet, cook until veggies are tender, remove from heat. In large bowl, combine hash browns, green chilies, cottage cheese, and shredded cheese. Stir in sausage mixture, Spread into sprayed 9″x13″ baking pan. In another bowl, whisk together eggs, salt, pepper, basil, and parsley, pour over potato mixture in pan. Bake for 50-60 minutes, until egg is set. Remove from oven and let sit 10 minutes before serving. Can be put together the night before, covered, refrigerated, and baked in the morning. Keep leftovers in the fridge, it is delicious warmed up in the microwave the next day.

One Year Ago: Orange Cranberry Scones with Orange Glaze Orange Cranberry Scones

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Baked Spasagna

We love, love, love this dish! Crazy name but really makes sense, Lasagna and Spaghetti together makes Spasagna. This really is an amazing dish, if you love pasta and cheese, this is for you! A recipe from plainchicken.com.

Baked Spasagna

24 oz spaghetti
*32 oz (2 lbs) mozzarella cheese, grated
8 oz ricotta cheese
8 oz sour cream
1¼ cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
1 jar (26oz) spaghetti sauce
1 lb italian sausage or ground beef (I used turkey sausage)

Cook spaghetti according to package directions, drain. Preheat oven to 350°.

In large bowl, stir together mozzarella, ricotta, sour cream, half-and-half, half the Parmesan cheese, oregano, basil, pepper, garlic, and salt.  Add cooked spaghetti and toss until well coated. Pour into 9×13 pan lightly sprayed with cooking spray. Top with remaining Parmesan cheese. Cover with foil and bake 30 minutes.

While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain, add spaghetti sauce and simmer. Remove pasta from oven.  Cut into squares and top with meat sauce.

*I used half the amount of cheese called for, still amazing and cheesy

One Year Ago: Reuben Sandwich Ring Reuben Sandwich Ring

Main Dish, Pies

Personal Chicken Pot Pies

Perfect dinner on a cold winter’s night!

Personal Chicken Pot Pies

Personal Chicken Pot Pies 1

Pie Crust Pastry:
2 cups flour
1 tsp salt
2/3 cup shortening
6 Tbl ice water

Measure flour and salt into bowl. Cut shortening into flour. Add ice water 2 Tbl at a time, stirring into flour just until dough together. Wrap dough in plastic wrap and refrigerate.

Creamy Chicken Vegetable Filling:
2/3 cup butter
1/2 cup chopped onion
2/3 cup flour
2½ cups chicken broth
1 cup milk
salt & pepper to taste
2 cups cubed or shredded cooked chicken
1 (4 oz) can green chopped chilies (optional)
1 (12 oz) bag frozen mixed vegetables (thawed)

Preheat oven to 425°. Stray four oven proof bowls or mugs (16 oz or 2 cups each) with non-stick spray. In large saucepan over medium heat, melt butter, stir in onion and cook until tender. Stir in flour until well blended. Gradually stir in chicken broth and milk, stirring and heating until thickened. Salt and pepper to taste. Turn heat to low, stir in chicken, green chilies, and vegetables and cook for 2 minutes, turn off heat.

Remove pastry dough from refrigerator, divide into four pieces. Work with one piece at a time. On floured surface, cut off 1/4 of the piece of dough and save for top crust. Roll out the 3/4 piece to large circle, gently work down into prepared bowl or mug to cover inside. Repeat with remaining three pieces of dough. Spoon the chicken filling evenly between pastry lined bowls or mugs. Roll out each of the top pieces of dough and place over filling, pinch top crust to bottom crust to seal, and cut a couple slits in top crust to vent. Bake 25-30 minutes, let sit at least 5 minutes before serving. Careful, filling will be hot. Enjoy!

One Year Ago Today: Glazed Cinnamon Snack Cake Glazed Cinnamon Snack Cake

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Supreme Pizza Ring

I know, I know…I have a thing about wrapping stuff up in bread. It seems to make people happy, so I think I will continue doing it.

Supreme Pizza Ring 2

Supreme Pizza Ring 1

Supreme Pizza Ring

Pizza Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Pizza Fillings:
1 Tbl olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 (14 oz) jar pizza sauce, divided
3 cups shredded mozarella cheese, divided
1 (4 oz) bag mini pepperoni
1 cup cooked sausage crumbles
1/2 cup bacon bits
1 (3.8 oz) can sliced olives

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled.  Sauté onion and peppers in 1 Tbl oil until tender, set aside.

Roll out dough to a rectangle approx. 20″x12″.  Spread 1/2 cup pizza sauce over dough.  Layer filling ingredients in order:  1½ cups cheese over sauce, then pepperoni, sausage, bacon, olives, and onion mixture.  Sprinkle another 1¼ cups cheese over toppings (save about 1/4 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and crust is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with remaining pizza sauce for dipping.  Pull apart, dip, and enjoy!

One Year Ago Today: Cinnamon Sugar Sour Cream Bread Cinnamon Sugar Sour Cream Bread

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Mac & Cheese & More

One can never have too many macaroni & cheese recipes.  This is not my life’s motto, but, I believe a true statement.  The green chilies give this a little kick and who can resist bacon.  I cannot take credit for this recipe, I can’t remember where I got it, but thanks to someone creative.  It’s easy and delicious.

1/2 cup butter, melted
1/2 cup chopped onion
1 can (14.5 oz) corn, undrained
1 can (14.5 oz) creamed corn
1 can (14.5 oz) diced tomatoes & green chilies
1 cup milk
2 cups shredded cheddar cheese (I used Mexican Blend)
2 cups dry macaroni
8 oz cooked ham, cubed (I used 8 slices cooked, crumbled bacon)

Preheat oven to 350°.  Spray a 13″x9″ baking pan.  Melt butter in large microwave safe bowl in microwave.  Stir in onion, corn, creamed corn, tomatoes & chilies, milk, cheese, macaroni, and ham.  Cover tightly with foil and bake for 40 minutes.  Remove foil and bake 30 minutes more.  I did sprinkle more shredded cheese on top with 5 minutes bake time remaining.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Spicy Ranch Shredded Chicken

I love my crock pot.  Isn’t it great to put a bunch of ingredients in the pot in the morning and it’s ready for dinner?  So convenient.  This recipe is on quite a few websites in a few different versions as Cafe Rio Chicken, this is my spin.  Use this flavorful chicken in so many ways, tacos, burritos, enchiladas, salads, nachos, stir in mayo and have chicken salad sandwiches, use in any casserole that calls for cooked chicken, etc.  The recipe makes enough to put it to use for a few meals, handy!  Grab a tortilla…

3-4 lbs boneless, skinless chicken breasts or tenders
1 pkg dry ranch dressing mix
1/2 cup water
1 cup Italian salad dressing
1 cup picante sauce (mild, medium, or hot)
juice of half a lime

Whisk together dry ranch dressing mix and water.  Add Italian salad dressing, picante sauce, and lime juice.  Put chicken in crock pot, pour sauce over top.  Cook on High 5-6 hours or Low 8 hours. Shred with forks and serve.

One Year Ago Today:  Mini Oreo Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Main Dish

Baked Sausage & Bacon Spaghetti

We had this for dinner tonight, delicious!  Adapted from deepsouthdish.com, this recipe makes a lot, great if you have a big family or feeding a crowd.

12 oz spaghetti noodles, cooked and drained
1 lb ground mild Italian sausage
½ cup real bacon bits
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 tsp Italian seasoning
2 cups grated sharp cheddar cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preheat the oven to 350°.  Spray 9″x13″ baking dish with non stick spray.  Break spaghetti noodles in half or thirds and cook as directed on package.  Brown sausage in large skillet, add bacon bits and cook for couple minutes, drain, remove and set aside.  Add onion and bell pepper to skillet and cook until softened, about 5 minutes.  Add tomatoes, Italian seasoning, and cooked sausage and bacon.  Bring up to a boil, reduce heat and simmer for 10 minutes.

Layer half the spaghetti noodles in prepared baking dish.  Spoon over half the meat sauce.  Sprinkle half the cheddar and then repeat those layers once more.  Combine cream of mushroom soup with water and blend well. Drop over top layer of cheese and carefully spread over top.  Sprinkle with Parmesan cheese and bake uncovered, for 30 to 35 minutes, or until heated through and bubbly around edges.

One Year Ago Today:  Seed Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.