Cheesy Ham and Spinach Spirals

A few nights ago I went with a friend to a Pampered Chef training event.  I enjoyed sampling all of the goodies.  I came away with a few new things that I wanted to try.  This is one of them.  I made it and brought it as an appetizer for a cookie exchange.

Ingredients:

• 1 tube of Crescent Roll Dough
• 4 oz Chive and Onion Cream Cheese (at room temp)
• 8 to 10 Slices of Deli Ham
• Baby Spinach Leaves (a couple handfuls)

Preheat oven to 375.  Roll out dough.  If you use the sheet kind you will just flatten a little bit.  If you use the actual roll kind you will have to pinch the perforated cuts together.  Spread the softened cream cheese on the dough.  Layer with ham and then baby spinach leaves.  Roll the up dough (short side to short side) tucking the ham and spinach in as you go.  After it is rolled up pinch the edge with the roll to seal it.  Slice with shape knife and place on a baking sheet lined with parchment paper.  Bake for about 10 minutes.

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Tufano Salsa Dip

 

 The Tufano family holds a very special place in our hearts. Lucy, Tracy and Sherrie all met the exact same day while working together at Bath and Body Works and we have been friends ever since. Lucy often had us over to her house for get togethers. She always made sure to have snacks for everyone. This salsa dip was something that we could always expect her to serve. It is something that you can throw together very quickly and it tastes SO good!

 

Ingredients:

• 1 Block of Cream Cheese
• 3/4 Cup Chi-Chi's Salsa (I am usually not a stickler about brands but with this it is a MUST!)
• 1 Cup Shredded Cheese (cheddar or Mexican blend)
• Tortilla Chips (my kids really like it with pretzels)

With mixer blend together cream cheese and salsa. Add in 1/4 cup shredded cheese. Blend. Pour dip into serving bowl and top with remaining cheese.

St. Patty's Day Irish Chips

Super easy and fun St. Patrick's Day Appetizer to make and take to a party, or just to eat at home! These are so easy I don't really even need to write out the directions and ingredients, but here they are anyway.

Ingredients:
Waffle Fries
Shredded Cheese
Chopped Corn Beef
Avocado
Sour  Cream
1-2 tsp. ranch packet
Chives

Directions:
Cook waffle fries according to package directions. Set oven to broil and cover fries in cheese and chopped beef. Broil until cheese is lightly browned. Using a hand mixer or immersion mixer, blend avocados, ranch and sour cream together until desired color and consistency.

Top potatoes with "green cream" and chives. Enjoy!

Ham and Cheese Calzones

I love to make calzones because I love that there are endless possibilities as to what you can stuff inside them.  Another reason that I love them is that you can serve them for lunch, dinner, or a game day snack.  

Some of my favorite combinations are Turkey and Pepper Jack Cheese, Ham and Monterrey Jack, Pepperoni and Mozzarella, and Salami and Provolone. Today I made mine with  Ham and Monterrey Jack cheese.  I often make extra of these and stick in the freezer for a quick snack or lunch.  

Ingredients:

• About 3/4 of a pound of Sliced Deli Ham
• 1 8 oz block of Monterrey Jack Cheese- Shredded
• Ranch Dressing
• Your Favorite Pizza Dough recipe ( I will give you mine soon) Store bought dough works just as well

After making the dough and letting it rise a little bit, I divided it into two pieces. Having smaller pieces makes it easier to ensure that it cooks all the way through.  I rolled the dough out on the counter top with a little bit of flour.  I then placed a layer of ham, a layer of shredded cheese, and a small layer of Ranch Dressing.

I then rolled it up into a log form and gently pressed the seams together.  I recommend not making the logs any larger than 14 inches long otherwise the middle may take too long to cook and the outside will get overdone.  I brushed the top dough with melted butter to ensure a golden crust.  Bake at 375 for about 20 minutes.  Baking times will vary based on the size of the calzone and the thickness of the dough.

The combination of the Ham, Cheese, and Ranch is AMAZING!  I am so glad that I made extra!

This Calzone was the perfect addition to the Slow Cooker Chicken Noodle Soup that I made today as well.

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Ritzy Buffalo Chicken Mac and Cheese

We spend most weekends in the fall watching football so we eat our fair share of chicken wings. Now that football season is officially over our family was in need of a chicken wing fix. This variation on macaroni and cheese was the perfect solution.

Ingredients
3/4 cup (divided) Shredded Monterrey Jack Cheese
2/3 cup (divided) Shredded Cheddar Cheese
4 tablespoons Butter
Salt and Pepper to taste
1 1/2 cups of Milk
1 tablespoon flour
Ritz Crackers(about 12)
2 Chicken Breasts cooked and either cubed or shredded
1 lb box of Medium Shell Pasta
1/3 cup Buffalo Wing Sauce (I use Buffalo Wild Wings Mild Sauce)
Ranch Dressing

Directions:
Start by cooking pasta following directions on box. While pasta is cooking begin the cheese sauce. First melt 4 tablespoons of butter in medium sauce pot. Once butter is melted whisk in 1 tablespoon of butter to form a roux. Cook 1-2 minutes. Turn heat down to low as you add in the milk. Once the mixture begins to thicken a bit add in 1/2 cup of Monerrey Jack and 1/3 cup of Cheddar. Continue stirring until cheeses are melted and mixture is nice and smooth.
Next stir in the 1/3 cup of Wing sauce. When pasta is done, drain and return it to the pot and stir in chicken and sauce. Lightly grease a 9X13 baking dish and pour in macaroni and cheese. For the topping- crush up about a 10-12 Ritz Crackers and sprinkle on top. Top with remaider of shredded Cheddar and Monterrey Jack. Bake 20-25 minutes at 375.
You can drizzle the macaroni and cheese with a little more wing sauce and a little ranch dressing. I served this with carrots and celery and blue cheese dressing. DELICIOUS!

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!

Loaded Potato Topping

Our family likes to put this on just about any potato- including Baked Potato, Potato Wedges, Flattened Redskins, and Waffle Fries.

Ingredients

• 1/2 block 1/3 less fat cream cheese
• 1/3 cup shredded mild cheddar cheese
• 2 tablespoons Hormel Real Bacon Bits
• 2 teaspoons Hidden Valley Ranch Salad Dressing Mix
• 1-2 tablespoons of milk (use more or less to adjust desired consistency)

Combine all ingredients in bowl. Mix with hand-mixer until ingredients are well mixed. Add milk to adjust consistency.

Enjoy on top of any type of potato!

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Crispy Parmesan Potatoes

This is hands down the best way I've learned to make roasted potatoes. As with most of my recipes, you can change around the ingredients, but the prep stage is what makes these potatoes.

Ingredients:

• - 3 large potatoes (you can easily double this recipe to feed more)
• - 4 Tbsp. Crisco shortening
• - Parmesan Cheese
• - Sea Salt

Directions:

1. Preheat oven to 400 degrees and place your baking sheet in the oven to heat it up.
2. Cut potatoes into half then quarter the halves.
3. Place potatoes in pan with cold water and salt. Bring water to boil and immediately drain the potatoes. The trick is not to cook the potatoes just get them warm.
4. Return potatoes to the pan and cook over medium heat just to get them dry.
5. Add crisco and heat and stir until the potatoes are evenly covered in the oil.
6. Arrange potatoes in single layer on baking sheet and top with Parmesan and salt to desired amount.
7. Bake at 400 degrees for 45 minutes, turning potatoes halfway.