Ham Roll-Ups

This is in the bread category, but my mom always made it for dinner & I do for my family now too. Just pick a nice side & walla, you have dinner.

Ham Roll-Ups

DOUGH:
mix:
1 c. milk
1 tsp. salt
1/4 c. margarine (I use butter)

In 1/2 c. warm water add 2 Tbsp. yeast. Mix yeast w/ first mixture. Beat 2 eggs and add to mixture. Add about 5 1/4 c. flour.

INSIDE:
8 oz. cream cheese
ranch dressing (a few dollops)
mustard (tiny squeeze)
ham (use deli thin slices): sorry the measurements are so vague... use your taste to how you like it... it's very flexible

Roll out dough and spread cream cheese mixture all over. Layer ham on next. I like overlapping layers for a good ham flavor. Roll lengthwise and cut 1 1/2"- 2" thick rolls. Place rolls in baking dish, spacing a little. Bake 350 degrees 15-20 minutes.

Hawaiian Chicken

Hawaiian Chicken (can be done in the crockpot as well)

Chicken breasts (4-6)
mix well:
1 1/2 c salad dressing (the kind that is like mayo)
1 pkg. Lipton Onion Soup Mix
1 c. apricot jam (preserves)
1/2 c. chili sauce

Preheat oven to 350 degrees. Pour 1/2 mixture over chicken & cook 45 minutes. Turn chicken over & add rest of mixture. Cook another 20-30 minutes (depending on how runny sauce is). Add pineapple chunks for last 10 minutes. Serve over rice.

For crockpot: Just pour all the sauce in with the chicken. Add pineapple chunks for last 30 minutes. Serve over rice.

So easy & yummy!!

Chicken/Beef Pot Pie

While I'm posting, I'm going to do a few more outside of the theme. After years of searching for the right chicken pot pie recipe, I finally found it from my neighbor.

Chicken/Beef Pot Pie

1.2 c. chopped onion
6 Tbs. butter (I use less)
1/2 c. flour
1/2 tsp. salt
3 c. chicken/beef broth (=2 cans)
3 c. cubed chicken/beef- cooked
1 c. each of carrots, potatoes, peas, cooked & drained- any veggies you like will work
1 Tbs. parsley flakes
Pie pastry for 1 crust
Evaporated milk or regular milk

In medium saucepan, saute onion in butter until tender. Stir in flour & salt & brown. Stir in broth. Continue to cook, stirring constantly, until thick & bubbly.

Add meat, veggies, & parsley. Heat through. Taste & adjust seasonings. Pour into a casserole dish. Prepare pastry (I buy Pillsbury pie crusts). Place over mixture. Cut several slits in the top, turn edge under & crimp. Brush with milk. Bake at 450 degrees for 20-25 minutes.

Zucchinni Bread

I'm not trying to compete with Amber's zucchini bread, I promise. I just made this recipe and it's AWESOME. So here's another version you may want to try. I got it from Allrecipes.com and it had over one thousand 5 star reviews!!

Zucchini Bread

3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon: sift these ingredients

3 eggs
1 c. vegetable oil (or 1/2 c. unsweetened applesauce + 1/2 c. oil)
2 c. sugar
3 tsp. vanilla
3-4 c. zucchini
1 c. chopped nuts (opt)

Grease & flour two 8x4" pans. Preheat oven to 325 degrees.

In mixer beat eggs, oil, vanilla, & sugar. Add sifted ingredients. Beat well. Stir in zucchini & nuts until well blended. Pour into pans. Bake 40-60 min. Cool 10 min. & remove from pans. Finish cooling.

Zucchini Bread

I like to make this recipe a healthier sugar free one, so I put the subsitutes to the side that I use. My husband even actually likes this one!

1 1/2 cup flour (I use 1 cup whole wheat flour and 1/2 cup white)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar (I use 1/2 cup honey instead)
1 cup shredded, unpeeled zucchini
1/4 cup cooking oil (I use 1/2 cup applesauce instead)

Grease bottom and sides 8x4x2 loaf pan. In medium bowl combine flour, cinnamon, baking soda, salt, baking pwd, and nutmeg. Make well in center of mixture, set aside. In another bowl combine beaten egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Bake 350* for 45 min.

Pumpkin bread

I wish I had a can of pumpking make this right now! This recipe is one that freezes really well and is SO yummy !!!

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Easy breadsticks

Easy Breadsticks:

so easy and super tasty!

1 1/2 C. warm water

1TBS yeast

2 TBS sugar

1/2 tsp salt

3 C. flour

Dissolve the yeast into the water. Add sugar and salt and mix until dissolved. Add flour. Stir until mixed. Put dough on a floured board or counter and knead, adding extra flour as needed, until no longer sticky. Roll out about an inch thick. Cut into strips and place on a sprayed cookie sheet. Brush with melted butter and sprinkle with garlic salt. Sprinkle with Parmesan cheese or with grated cheddar cheese. Let raise for ten minutes (not entirely necessary if you're in a hurry!) Bake for 18-20 minutes at 375*

And now I am off to make them - YUMMY :)