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Ham Cheese & Spinach Puffs

Wow your guests for your next brunch with these ham & cheese puffs. Serve with a crisp salad for an easy yet impressive dish with little effort.


INGREDIENTS LIST FOR THE HAM CHEESE & SPINACH PUFFS
Makes 8:

  • 2 sheets puff pastry (homemade recipe here)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) warm milk
  • 1 pinch of salt
  • Freshly cracked pepper, to taste
  • Ground nutmeg (optional)
  • 1/2 lb (220g) cooked ham, diced
  • 2 cups fresh spinach, rinsed and chopped
  • 1 cup Swiss cheese, grated


DIRECTIONS

1. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).

2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

4...................................................

for full instruction please see : https://www.eatwell101.com/ham-cheese-spinach-puffs-recipe

Oatmeal Spice Muffins

Wholesome Oatmeal Spice Muffins are perfectly spiced with crunchy tops and pillowy centers, making them a delicious breakfast on-the-go or anytime snack!
Wholesome Oatmeal Spice Muffins are perfectly spiced with crunchy tops and pillowy centers, making them a delicious breakfast on-the-go or anytime snack!


Ingredients

  • 2 cups rolled oats (not quick oats)
  • 2 cups buttermilk
  • 2 cups flour (all-purpose or whole wheat pastry flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup (2 sticks) unsalted butter, melted & cooled
  • 1 teaspoon pure vanilla extract
  • Optional add-ins: 1 cup chopped nuts, raisins, or chocolate chips

Instructions

  1. In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
  2. Preheat oven to 400°F and line 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

for full instruction please see : www.fivehearthome.com

Red Velvet Chocolate Chip Cookies

Hi everyone! It’s Alicia from The Baker Upstairs, and I have THE MOST amazing cookie recipe to share with you today. These red velvet chocolate chip cookies are seriously dreamy. The best part is that they’re super easy and quick to make, too!
Not to brag too much, but I’m pretty famous for my chocolate chip cookies. When I was about sixteen, I started bringing homemade chocolate chip cookies to school to share with friends. All of a sudden, I had an abundance of friends. 🙂 Everything was great until I was a senior in high school and met my (soon-to-be) best friend Cortney. I barely knew her, but all of a sudden, everyone was talking about how fabulous HER chocolate chip cookies were. Since I was a typical immature teenager, I was insanely jealous and decided to prove that MINE were the better cookies.

Ingredients

  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons (3/4 cup) butter, melted
  • 1 egg plus one egg yolk
  • 2 teaspoons vanilla
  • 1 tablespoon red food coloring
  • 2 cups flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
  2. In a large bowl or the bowl of a stand mixer, beat together the brown sugar, sugar, and butter, until well combined. Add the egg, egg yolk, vanilla, and food coloring, and mix until combined.

for full instruction please see : onelittleproject.com

Crockpot Chicken and Dumplings

Ingredients:

  • 4-6 chicken breasts, without the skin and bones
  • 1 can of Pillsbury Grands flaky layers biscuits
  • 1 family size cream of mushroom condensed soup
  • 1 family size cream of chicken condensed soup
  • Serves: 6 servings

Method of preparation:

  1. Initially, layer the chicken breasts in the bottom of your crock-pot, and cover them with the two cans of condensed soup.
  2. Cook this mixture on low heat for 6-8 hours.
  3. Several minutes before serving, you should cut up the biscuits and drop them in the crock-pot. Cook for 30-45 minutes more on high, then mix the dumplings with the sauce and the dumplings, and serve.
  4. .........................


for full instruction please see : quickfamilyrecipes.com

SLOW COOKER BEEF AND BROCCOLI

I am not even kidding when I say that this slow cooker beef and broccoli recipe requires just FIVE minutes of prep time.

It makes the EASIEST weeknight meal ever!

Honestly, I would not have survived college (especially grad school!) if it wasn’t for my easy slow cooker recipes and one pot recipes.

I used to make this healthy beef and broccoli pretty much every week.

I would just DUMP all the ingredients in my crock pot before heading out to my classes and come home and add the final touches and enjoy TASTY beef and broccoli for dinner.


INGREDIENTS

  • 1½ pounds Boneless beef Cut into 2 inch cubes
  • ¼ cup Soy sauce Low Sodium
  • ¼ cup Brown sugar
  • 1 cup Beef broth
  • 2 tbsp Sesame oil
  • 1 tsp Pepper
  • 1 tsp Ginger paste
  • 1 tbsp Garlic paste
  • 3 tbsp Cornstarch
  • 2-3 cups Broccoli florets Frozen
  • 1 tbsp Sesame seeds Roasted, For garnish


INSTRUCTIONS

  1. Add the beef, soy sauce, brown sugar, broth, sesame oil, pepper, ginger and garlic paste in the slow cooker and mix it all together.
  2. Cover let everything cook for 3 hours on high OR 5 hours on low.
  3. ........................


for full instruction please see : cakewhiz.com

Crock Pot Cubed Steak with Gravy

I think my love for my slow cooker is pretty well known (well, at least to my family). It really is one of my most favorite kitchen appliances. It’s right up there with my stand mixer. It is the busy parent, busy worker, and beginner cook’s best friend. It can take a rather tough cut of meat, like what I am using in this Crock Pot Cubed Steak with Gravy recipe, and turns it into tenderness on a plate.

So if you love your crock pot like I do, you gotta give this one a try. The cubed steak comes out so tender and the gravy is thick and rich and goes perfectly with some egg noodles or mashed potatoes!


Ingredients

  • 1 packet of au jus gravy mix
  • 1 can cream of chicken soup
  • 1 can French onion soup
  • 1/2 cup water
  • 1 ½-2 pounds cube steak
  • to thicken gravy:
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions

  1. In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
  2. Stir well.
  3. .................................


for full instruction please see : www.thecountrycook.net

Slow Cooker Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp

Last year we took an amazing trip to New Orleans and fell head over heels in love with the food! One of our favorite things we did was take a cooking class to learn how to make jambalaya, gumbo, pralines and so many other amazing dishes. Today’s Slow Cooker Crock Pot Gumbo recipe with Sausage, Chicken and Shrimp is an adaption from everything we learned in class and enjoyed while we were in New Orleans.

Now if only I could figure out how to make a Cafe Du Monde beignet magically appear in my kitchen! Hello yum! Seriously I don’t know what they do to make them sooo good but I could enjoy one right now and love it.

There is just something magical about New Orleans. Ok, parts of it are a bit smelly but that is probably due to all the fun people have on Bourbon St. We skipped partying on Bourbon St. and instead hung out around the French Quarter listening to jazz music, people watching and relaxing. I am so ready to plan another trip to New Orleans soon.


Ingredients

  • 1lb Chicken Breast (cut into bite size pieces)
  • 1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
  • 1lb Shrimp, raw and shells removed (I left tails on for more flavor)
  • 1 Onion, diced
  • 1 Green pepper, diced
  • 1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
  • 3 ribs Celery, diced
  • 1 can Diced tomatoes (28 oz)
  • 3 tsp Garlic, minced
  • 2 C Chicken broth
  • 1 Tbsp. Cajun spice (or more if you prefer)
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 1/3 C Rice (cooked)
Directions

1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
2. Cook on low for 6 – 7 hours, stirring occasionally
3..................................

for full instruction please see : www.tammileetips.com

TRENDING RECIPE VIDEO THIS WEEK ON RECIPEGIRL..

These easy Chicken Cordon Bleu Calzones are loaded with shredded chicken, melty swiss cheese and ham for an easy dinner the whole family will love.  Simple to prepare and can be frozen for quick meals on the fly.

I’m super excited to share one of my favorite things in the whole world….the calzone!  I’m a huge carbolic so anytime you wrap anything up in dough and bake it….I’m there.  And these easy to make Chicken Cordon Bleu Calzones will not disappoint. Anyone….anywhere.

If you’re not familiar with Chicken Cordon Bleu, it’s basically a chicken breast stuffed with ham and swiss before being baked and devoured. I just went one step further and stuffed it into my homemade pizza dough stromboli style making it absolutely perfect for game day.  You can even freeze them after assembly for an easy weeknight dinner.  Leftover chicken from your Sunday dinner or a rotisserie chicken make this even quicker to throw together.


INGREDIENTS:

  • 16 ounces pizza dough
  • 4 tablespoons Dijon mustard
  • 8 slices deli Swiss cheese
  • 8 slices deli ham
  • 2 cups shredded cooked chicken breast
  • 1/4 cup cornmeal
  • 1 large Eggland's Best egg, lightly beaten

DIRECTIONS:

  1. Preheat the oven to 425 degrees F.
  2. Divide the dough into four equal pieces.  Roll or stretch the dough into a 6 to 8 inch oval.  Brush the surface of the dough with the Dijon mustard-- leaving a 1-inch border around the edges.
  3. Layer two slices of cheese, two slices of ham and 1/2 cup shredded chicken on the dough leaving a 1 inch border around the edges.
  4. ......................


for full instruction please see : www.recipegirl.com
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