Ham and Potato Casserole

HAM AND POTATO CASSEROLE
Christmas is bearing down on us fast.  It is so easy to get caught up in the whirlwind or all the activity.  Two of my favorite things to do during the holiday season are attending special holiday programs that heighten the joy of the festive season and preparing recipes I wouldn't normally make but really enjoy.

This recipe is one Olivia found at www.allrecipes.com.  It is a simple and good way to use up left over ham and possibly potatoes (Olivia chopped up baked potatoes when she made it).  It uses ingredients you probably already have on hand and makes a creamy, comforting casserole.

Olivia and I want to take the time to wish each and every one of you a happy, healthy 2018.  We also want to wish you a warm and satisfying Christmas filled with the joy in knowing that unto us a child is given and unto us our Christ is born...Emmanuel God with us!  Merry Christmas!
-Nanette

 HAM AND CHEESE CASSEROLE

Ingredients

• 6 small potatoes, peeled and cubed
• 3 tablespoons butter
• 2 cups cubed fully cooked ham
• 1 small onion, finely chopped
• 1/4 cup butter

• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• salt and ground black pepper to taste
• 1 (8 ounce) package shredded Cheddar cheese
• 1/4 cup bread crumbs

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Grease a 1 1/2-quart baking dish.
4. Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
5. Stir potatoes into ham mixture; transfer to the prepared baking dish.
6. Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
7. Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
8. Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
9. Pour sauce over ham and potatoes.
10. Sprinkle bread crumbs atop casserole.
11. Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

SNICKERDOODLE COOKIES

SNICKERDOODLE COOKIES
Olivia and I have long had a tradition at Christmas time of making Christmas baskets to give away to friends, co-workers and family members.  In years past they have included cookies, candies, breads, and homemade soaps, candles, etc.  If I remember correctly, one year we did over thirty baskets.  It was quite the feat putting them together.  Nowadays they aren't quite as big or as many, but we still make the effort to share favorite holiday recipes with others--especially people whom we know do not do holiday baking themselves because perhaps they can't or they are alone, or they have small children, etc.  In previous year we have made a mix of old and new recipes. 

This year Olivia's holiday baking included these delightful snickerdoodles.  The snickerdoodle is a favorite.  It is not a fancy cookie but good for its basic wholesome consistency and cinnamon goodness.  We quite frankly adore them.  It is a good bet that if you make them and give them away, the people you give them to will love them also.  Take the time to make and enjoy these.  This time of year can be busy and stressful but taking time to make something homemade and sharing it with others can be a gift to you and others as well.  Enjoy!
Nanette

 SNICKERDOODLE COOKIES

 Ingredients:

1 cup butter flavored shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground sugar
2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

HAM AND POTATO CASSEROLE

HAM AND POTATO CASSEROLE
Christmas is bearing down on us fast.  It is so easy to get caught up in the whirlwind or all the activity.  Two of my favorite things to do during the holiday season are attending special holiday programs that heighten the joy of the festive season and preparing recipes I wouldn't normally make but really enjoy.

This recipe is one Olivia found at www.allrecipes.com.  It is a simple and good way to use up left over ham and possibly potatoes (Olivia chopped up baked potatoes when she made it).  It uses ingredients you probably already have on hand and makes a creamy, comforting casserole.

Olivia and I want to take the time to wish each and every one of you a happy, healthy 2018.  We also want to wish you a warm and satisfying Christmas filled with the joy in knowing that unto us a child is given and unto us our Christ is born...Emmanuel God with us!  Merry Christmas!
-Nanette

 HAM AND CHEESE CASSEROLE

Ingredients

• 6 small potatoes, peeled and cubed
• 3 tablespoons butter
• 2 cups cubed fully cooked ham
• 1 small onion, finely chopped
• 1/4 cup butter

• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• salt and ground black pepper to taste
• 1 (8 ounce) package shredded Cheddar cheese
• 1/4 cup bread crumbs

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Grease a 1 1/2-quart baking dish.
4. Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
5. Stir potatoes into ham mixture; transfer to the prepared baking dish.
6. Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
7. Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
8. Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
9. Pour sauce over ham and potatoes.
10. Sprinkle bread crumbs atop casserole.
11. Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

Chocolate Coated Peanut Butter Crackers

Chocolate Coated Peanut Butter Crackers

Like many people, Olivia and I make Christmas goodies to share with friends and family.  Aside from the usual cookies and fudge, this is a beautiful and delicious variation on a cookie.  The recipe comes from www.allrecipes.com.  It is pretty, sturdy for packaging, and very yummy.  It makes a nice addition to your treat plate because it can be decorated with the sprinkles of your choice or you could even embellish with colored candy coating drizzled over the top.  Be creative and make it fun.  You will love the taste, the crunch, and the fun.  Enjoy that holiday treat making!
-Nanette







Ingredients

3/4 cup peanut butter
2 pounds vanilla flavored confectioner's coating
80 buttery round crackers such as Ritz
2 1/4 ounces of colored candy sprinkles

Add a notePrint 

1. 
   Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.Place 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
2. Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
3. Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.