91 things to do with your leftover Easter ham

April 4, 2015 in Kitchen


I love Easter – everything about it. And like all fabulous holidays, an amazing feast is always part of the celebration. We always have a big ham and potato meal with carrots, green beans, rolls, jello salad, some dessert, and anything else we feel like tossing on the table. My favorite is the ham. yummmmm

After enjoying the feast together, we always end up with a bunch of leftovers. Cooking with those leftovers is another one of my favorite things about Easter. Check out these recipes that will make your leftover Easter ham shine like new.

hamleftovers1Monte Cristo • She Wears Many Hats

Creamy Ham Potato Corn Chowder • Cooking Classy

BBQ Ham & Pineapple Kabobs • Goodeness Gracious

Stovetop Cheesy Broccoli Rice with Ham • Buns In My Oven


Freezer Breakfast Sandwiches • Flying on Jess Fuel

Pasta Carbonara • Crunchy Creamy Sweet

Ham & Cheese Skillet • Goodeness Gracious

Ham Scallion and Cheddar Muffins • A Beautiful Bite


Easy Ham and Cheese Quiche • Women Living Well Ministries

Ham and Cheese Egg Muffins • Mommy’s Menu

Cheesy Ham and Potato Bacon Casserole • Oh, Sweet Basil

Chicken Cordon Bleu Pasta Bake • Lovely Little Kitchen


Breakfast Pizza with Hash Brown Crust • The Gunny Sack

Ham and Cheese Scones • A Beautiful Bite

{Overnight} Ham, Egg, and Cheese Monkey Bread • The Seasoned Mom

Better than Takeout Ham Fried Rice • The Recipe Critic


Ham and Pineapple Kabobs • Goodeness Gracious

Broccoli Cheddar Hashbrown Casserole with Ham • It’s Yummi

Cheesy Ham and Potato Soup • Six Sisters’ Stuff

One-Dish Skillet Peas, Ham, and Creamy Noodles • Kevin and Amanda


Hawaiian One Pan Pasta • Taste and Tell Blog

Creamy Ranch Pasta Salad • Family Fresh Meals

Family Favorite Breakfast Burritos • Natasha’s Kitchen

Twice Baked Potato Casserole • Mom On Time Out


Ham and Mac and Cheese Lunchbox Muffins • I Should Be Mopping the Floor

Ham and Cheese Cauliflower Fritters • All Day I Dream About Food

Ham, Swiss, and Jalapeno Stuffed Pretzels • Baker By Nature

Croque Monsieurs • Savury and Sweet


Spicy Baked Macaroni and Cheese with Ham • Flamingo Toes

Mini Ham and Bacon Cheddar Cups • Creative Savings

{Overnight} Ham and Cheese Breakfast Enchiladas • The Girl Who Ate Everything

Chicken Cordon Bleu Soup • Spend with Pennies


Loaded Baked Potato Casserole • Rachel Schultz

Cheesy Baked Penne • Recipe Girl

Ham, Broccoli, and Cheese Quiche • Cooking During Stolen  Moments

Hawaiian Grilled Cheese • House of Yumm


Ranch Pasta Salad • Mrs. Schwartz’s Kitchen

Herbed Crepes with Eggs, Swiss, Ham, and Browned Butter • Cooking Classy

Cheesy Ham and Broccoli Quinoa Bites • Mel’s Kitchen Cafe

Ham and Swiss Croissant Sliders with Poppy Seed Dressing • Homemade Cravings


Ham and Cheese Breakfast Pockets • Lemon Tree Dwelling

Mini Quiche Bites • Poet in the Pantry

Red Potato and Ham Casserole • Six Sisters’ Stuff

Cowboy Quiche • The Pioneer Woman


Chicken and Ham Wild Rice Soup • The Gunny Sack

Slow Cooker Ham and Potato Soup • Cupcake Diaries

Slow Cooker Macaroni and Cheese with Ham • Plain Chicken

Cordon Bleu Pizza • Recipes, Food, and Cooking


Ham, Egg, and Avocado Breakfast Burrito • Tone and Tighten

Cottage Cheese and Egg Breakfast Muffins • Kalyn’s Kitchen

Ham Pot Pie • Krista’s Kitchen

Easy Freezer Ham and Bean Soup • Living Well Spending Less


Ham and Cheese Bowties • Julie’s Eats and Treats

Ham and Cheese Waffles • Blue-Eyed Bakers

Queso Broccoli Potato Chowder • Southern Living

Potato, Ham, and Broccoli Cheese Soup • Lovebugs and Postcards


Cheesy Ham and Broccoli Rice Skillet • Hot Eats and Cool Reads

One-Skillet Ham and Cheese Gnocchi • Jo Cooks

Ham and Swiss Hash Brown Bake • Very Best Baking

Creamy Shells and Ham Casserole • Taste and Tell


French Toast Grilled Cheese Sandwich • Brown Sugar

Breakfast Spaghetti {for dinner} • The Makeshift Nest

Ribbons and Bows Pasta Salad • Will Cook for Smiles

Ham, Apple, and Brie Quesadillas • Vinobaby’s Voice


Ham and Cheese Mac and Cheese Bites • Virtually Homemade

Mashed Potato Pie with Ham, Peas, Cheese, and Chives • The English Kitchen

Ham and Egg Salad • Plain Chicken

Cheesy Hash Brown and Egg Breakfast Casserole • Natasha’s Kitchen


Chili and Cheese Ham Strata • The Girl Who Ate Everything

Mississippi Sin • Plain Chicken

Broccoli Scalloped Potatoes • Taste of Home

Ham Salad • A Family Feast


Slow Cooker Split Pea and Ham Soup • Destination Delish

Italian Ham Pasta Salad • Sarah Titus

Ham and Cheese Potato Pancakes • Buns In My Oven

Linguine Casserole • Julie’s Eats and Treats


Overnight Ham Casserole • Very Culinary

Creamy Spring Gnocchi • Dinner Dishes and Desserts

Ham Sliders with Sriracha Hoisin Mayo • The Lemon Bowl

Ham and Broccoli Pasta Bake • Taste and Tell


Hawaiian Scrambled Eggs • Cupcakes and Kale Chips

Ham and Cheese Crescent Bake • Taste and Tell

Brazilian Cheese Bread • Autumn Makes and Does

Potato, Ham, and Quiche Crescent Mini Quiches • Mom On Time Out


Ham Gouda and Potato Bake for the Crock Pot • Kitchen Meets Girl

Crock Pot Cream Cheese Ham and Potato Soup • Julie’s Eats and Treats

Chicken Cordon Bleu Crescent Rolls • Mom On Time Out

Breakfast for Dinner Hashbrown Casserole • Weary Chef


Ham and Cheese Lasagna • The Kitchen Is My Playground

Chicken Cordon Bleu Cups • High Heels and Grills

Ham and Cheese Breakfast Bars • Mom On Time Out

Are you drooling yet? Seriously, so much yummy ham goodness, how could I possibly decide? I have a great idea – let’s get together! We’ll all try our favorite recipe and bring it to share. Then we can try them all! Who’s in?

Or just tell me in the comments what you tried and how much you love it!

Need more leftover upgrades? Check out 76 ways to make your leftover turkey amazing!


Blueberries with a Side of Sunshine

July 2, 2014 in Kitchen

Welcome to the Foodie Extravaganza!  
We are a group of bloggers who love to blog about food!  And each month we all incorporate one main ingredient into a recipe.  This month the ingredient is blueberries.

I have a confession to make.

I don’t love blueberries.

In fact, of all the berries I know, I only have those special true love feelings for strawberries. Truly, madly, deeply.

Raspberries? Meh. Blackberries? Blech! Blueberries? Sometimes maybe…

I pulled out a container of blueberries today, and my youngest asked if she could have one of those grapes. When I explained they were blueberries, she looked at me like I had grown an extra leg out of my head.


Apparently I never buy blueberries, which is a shame really, since Babs loves them. She was ridiculously excited about our little blueberry recipe experiment today.

You see, I joined up with a fabulous group of bloggers to share some amazing blueberry recipes, so I needed to get over my sometimes maybe feelings about blueberries and find a way to LOVE them. And I think this just might be it.

I am a HUGE fan of breakfast for dinner, so tonight I planned to enjoy scrambled eggs, sausage, fruit, and yogurt. I just needed a little somethin’-somethin’ to add that extra special touch this meal needed. And oh, did I find it!

Blueberry. Orange. Muffins.

Doesn’t that just sound like a little bite of sunshine?

These babies are a breeze to toss together. This recipe makes just the right amount so you’re not left with 47,812 muffins you need to get rid of. And if you want a great blend of a fun family of flavors, this is it.


Blueberry Orange Muffins

  • 1 3/4 c flour
  • 1/3 c sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 c milk
  • 1 egg, slightly beaten
  • 1/4 c butter, melted and slightly cooled
  • 3 Tb orange juice concentrate, thawed
  • 1 tsp vanilla
  • 3/4 c fresh or frozen blueberries, thawed

Start by preheating your oven to 400. Then line your muffin pan with baking cups — or get a cute assistant to do it. Joy’s assigned dinner job tonight was chef, so she was my fabulous helper. This recipe makes 12, so you only need one standard muffin pan.

Now grab a pretty big bowl and mix up the dry ingredients. That’s the flour, sugar, baking powder, baking soda, salt, and cinnamon. Give it a good whisk and set it aside for a bit.

In a smaller bowl, mix the wet ingredients. That’s the milk, egg, butter, OJ concentrate, and vanilla. Mix these until well combined.

Now it’s time to pour the wets into the drys. Be careful not to over-mix these. You just want to mix until the dry ingredients are just moistened. It’s okay if it’s lumpy – that means you did it just right!

Now add those blueberries! Be sure to fold them in gently so you don’t end up with mashed up blueberries. Just mix them in until they look pretty evenly distributed so you don’t end up with some MAJOR berry muffins and some with only 1 lonely berry.

Fill the muffin cups about 3/4 full. Honestly, I don’t usually fill my muffin cups as full as I did with these babies, but it worked out perfectly! So don’t be afraid to fillerup.


Speaking of filling up muffin cups… Do you know the greatest way to do that without making a colossal mess? Cookie scoop! You’re welcome.


Toss those puppies in the oven and bake for 20-25 minutes. If you used frozen berries, you’ll probably want to add another 5 minutes to the time. When they’re done, let them cool in the pan for a few minutes and then remove them to a wire rack. Serve them warm with plenty of butter. Yummmmmmm


Want some more blueberry goodness in your life? Be sure to visit the rest of the fabulous #FoodieExtravaganza bloggers to see what they whipped up!

We hope you all enjoy our delicious blueberry foods this month and come see what next month’s new ingredient is.  If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you!

Make sure to check out these great recipes from our group! 
(You can click on the link to take you to that blogger’s recipe)

Blueberry Lemon Breakfast Cake @ We Like to Learn as We Go
Blueberry Banana Bread @ Pantry Friendly Cooking
Blueberry Orange Muffins @ Forty Eighteen
Homemade Blueberry Poptarts @ Our Thrifty Ideas
Blueberry Cheese Cake Pastries @ Summer Scraps
Lemon Blueberry Sandwich Cookies @ From Gate to Plate
Panna Cotta w/a Blueberry Compote @ The Freshman Cook
Strawberry Vanilla Blueberry Ice Cream @ Food Lust People Love
Blueberry Pie Ice Cream @ Love in the Kitchen
Lemon Blueberry Pound Cake @ Keep it Simple, Sweetie

What is your favorite way to eat berries?

Knock, knock! Who’s there? Banana Bread!

April 4, 2014 in Kitchen

Best Ever Banana Bread from Forty Eighteen

What is it with my family and bananas? When I buy them with a plan in mind, like a specific recipe or meal, they’re inhaled before I have the groceries put away. When I buy them just because they’re healthy and I think my family would enjoy eating them, they sit on the counter until they’re covered in brown spots and make everything around them smell like rotten banana.

Luckily, overripe bananas are perfect for baking, and I have the yummiest banana bread recipe ever. Of course, as soon as we’re down to two bananas that hang out and turn brown, Steve eats one of them out of a sense of duty and foils my plans. His upbringing of never wasting food no matter what doesn’t mesh well with my upbringing of always using the overripe bananas for banana bread.

This morning I found two brown bananas sitting on my counter, so I went into stealth mode and hid them away before Steve could add them to his cereal that tastes like cardboard. When Chuck got home, we rescued the bananas from their hiding spot and happily mashed away.

I love, love banana bread, and this is a fabulous recipe. I love big chunks of nuts, and I never measure how much I actually put in. I make small loaves, mini loaves, muffins, mini muffins… lots of shapes and sizes of this moist and delicious yumminess. Cooking times vary with size, so you’ll want to watch it so you don’t end up with banana nut charcoal

Best Ever Banana Bread from Forty Eighteen

Banana Bread

  • 3 eggs
  • 1 c oil
  • 1½ c sugar
  • 2 c flour
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 c ripe bananas (about 2-4 depending on size), mashed
  • 1 c milk
  • 1 c walnuts (or more, if you’re like me and just want the bread to hold the nuts together), coarsely chopped

Mix the dry ingredients, then mix the wet ingredients, then combine them until well blended. Pour into your baking pans and bake at 375.

In a full-size loaf pan, bake for 45 minutes or until toothpick inserted in the center comes out clean. Muffins and mini loaves take 15-30 minutes, just keep an eye on them.

My sister couldn’t believe how HUGE my slices of banana bread are in this photo. I didn’t know what she meant until I realized she thought those were full-size loaves. These are just mini loaves, but now I totally want to make a full-size loaf and slice it super thick because that sounds a-maz-ing.

By the way, that knock knock joke about bananas? Chuck’s favorite joke.

Knock, knock! Who’s there? Banana. Banana who?
Knock, knock! Who’s there? Banana. Banana who?
Knock, knock! Who’s there? Banana. Banana who?
Knock, knock! Who’s there? Orange. Orange who?
Orange you glad I didn’t say banana??? hahahahaha!

Number of times she told it while we were making banana bread? 11.

Sorry you missed it? Yep.

What do you do with your overripe bananas?

Whole Wheat Buttermilk Pancakes with Caramel Syrup

March 4, 2014 in Kitchen

I am a HUGE fan of breakfast for dinner. Honestly, I prefer dinner leftovers for breakfast and breakfast food for dinner. But if the dinner is breakfast food… then wouldn’t the leftovers be breakfast, too? Hmmm…

We have an old family recipe for the greatest pancakes ever.

Greatest. Ever.

Buttermilk pancakes made with whole wheat flour and topped with warm caramel syrup — that’s just about as good as pancakes get.

These whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

Seriously, these are so good. And they’re pretty healthyish – as far as pancakes are concerned – because they’re full of whole grain flour and no sugar.

We like to mix in fruit and nuts, too. Try mixing in bananas, pecans, and mini chocolate chips. You will think you have died and gone to heaven. Strawberries and peaches are divine, too.

So here’s what you do…

Whole Wheat Buttermilk Pancakes

  • 2 c whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 c buttermilk (or 1 c milk + 1 c buttermilk)
  • 2 Tb melted butter

Mix the dry ingredients with a whisk – that’s the flour, baking soda, baking powder, and salt. Or you could sift the flour, but whisking is so much easier and works just as well.

Then mix in the wet ingredients – eggs, milk, and butter. I generally opt for the half milk – half buttermilk option, but you can do either one. Be sure to mix out all the lumps, and you’re done! Simple!

You can add more milk as needed to make them them as thick or thin as you want. I tend to like mine a little thinner, but lately I’ve been keeping them thick and they’re growing on me.

Now, not to brag or anything, but I have to admit, I am the pancake master. My pancakes are perfect every time. So I’ll let you in on my secrets…

I always use an electric griddle when I’m making pancakes at home. I set it to 350 and wait until it’s hot.

I use a 1/4 c measuring cup to scoop my pancake batter. This makes the pancakes a great size, but more importantly, they’re all the same size. That’s important because when they’re all the same size, they take the same amount of time to cook. I can fit 8 perfect pancakes on my griddle.

Wheat pancakes take a bit longer to cook than what you may be used to, but the principle is the same. Wait until you see the bubbles form on the top and start to pop. Then it’s time to flip them. The second side doesn’t take quite as long as the first. And then you’re done.

wheThese whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

My kids are hugs fans of Mickey pancakes, so we make those all the time. I still use the same 1/4 c measuring cup to scoop the batter, but this time I only pour out about 1/2 to 2/3 of it to make the head. Then the rest becomes the ears. The pancakes in that linked photo aren’t wheat pancakes, but they’re pretty good Mickeys with a pancake mix. (By the way… that links to my Instagram account if you want to follow me.)

Now these are great with regular ol’ maple syrup or blueberry syrup or strawberry syrup…. pretty much if you have a favorite syrup, it will work with these. But my all-time favorite is this amazing caramel syrup.

Caramel Syrup

  • 1/2 c butter
  • 1 c buttermilk
  • 1 c sugar
  • 1/2 tsp baking soda
  • 2 Tb light corn syrup
  • 1 tsp vanilla

You need to use a large pot because this foams and gets big as it boils. I tend to make a double batch (and a double batch of pancakes) for my big family, so we definitely use a big pot.

Mix the butter, buttermilk, sugar, soda, and corn syrup in the pot and bring to a boil. Let it boil for about 7-10 minutes until it thickens slightly. It will get a little darker, too. The last batch I made looked like this right before I took it off the heat.

These whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

Confession: I never actually time it, so I’m not sure if that 7-10 minutes is accurate. I just know that’s what the family recipe says. I just watch for the thickness and color I want.

When it’s the right color/thickness for you, remove from the heat and add 1 tsp vanilla. It will thicken a bit more as it cools.

Pour over pancakes and enjoy. Or scoop it up with your fingers, eat it with a spoon, dip cookies into it… I have used this syrup as a topping on cheesecake and ice cream before, and it’s amazing as a dessert topping, too. However you eat it, it’s so, so good.

These whole wheat butermilk pancakes are to die for, and the caramel syrup makes them even better!

Do you like breakfast for dinner?

Homemade Wheat Bread

February 4, 2014 in Kitchen

I used to laugh when my dad would smell something and tell us about the memory it triggered. Whose memory is in their nose??? My dad’s.

And apparently mine is, too.

I vividly remember walking home from school and walking in the door to the most heavenly smell. I was lucky to have a mom who was home when I got home from school, and on the best days, I got to come home to warm bread fresh from the oven.

Amazing Supermom Wheat Bread | Forty Eighteen #wheat #bread


Nothing says home quite like the smell of homemade bread.

The thing about homemade whole wheat bread is that it’s often really dense and heavy. And it seems to dry out really fast. If that is how you feel about wheat bread, you are going to LOVE this.

Amazing Supermom Wheat Bread | Forty Eighteen #wheat #bread

This bread is the absolute best. It’s light and fluffy and so, so tasty! Add some homemade jam, and it’s good enough to be dessert.

Trust me.

Do you know what else I love about homemade bread? It totally makes me feel like Supermom every time I make it.

Feel like supermom when you make this amazing bread! | Forty Eighteen

It’s not like bread is hard to make, but still… it’s pretty super.

Try it. You’ll see what I mean.

Amazing Supermom Wheat Bread | Forty Eighteen #wheat #bread

Supermom Wheat Bread

  • 5 c hot water (115-120 degrees F)
  • 2 Tb SAF yeast (3 Tb if you use another kind of yeast)
  • 1/2 c honey
  • 1 Tb liquid lecithin
  • 1/3 c oil
  • 2 Tb salt
  • 1 tsp vitamin C powder
  • 12 c whole wheat flour (or a bit more as needed)

In your bread mixer, mix together everything except the flour. You don’t need to proof the yeast. Just toss it in there. Measure out the oil first, then pour that into the 1/2 c before pouring it into the mixer. That way your honey won’t stick to the cup. The lecithin is super sticky, so you’ll probably have to measure it the first time, but then just eyeball it after that. I have to get the lecithin and vitamin C powder at a health food store. The vitamin C powder really makes it fluffy, so don’t leave that out.

Then add the flour and mix 10 minutes on medium speed. Don’t add more flour after the first 2 minutes (it has something to do with how the gluten breaks down). The mixer kneads it for you so you don’t have to!

Now it’s time to raise the roof! I mean, the dough.

One of the things that makes this bread so light and fluffy is the double rise. First, let the dough rise until doubled. I put it in one of those big red plastic bowls you can get at Walmart for about $2 and let it raise until it just starts peeking over the top of the bowl.

Then smash it down (this is a great stress reliever) and divide it into 4-5 equal parts. Shape into loaves and let rise In the well-greased loaf pans until it’s an inch or two above the edge.

Bake at 350 for 40 minutes. When you pull it out, brush the tops with butter, if desired. This is purely for that pretty shine. You can let it sit for a few minutes before taking it out of the loaf pans, but don’t let it sit too long or it will sweat and get soggy.

Then sit back, have a slice, and enjoy feeling like Supermom.


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