Ham and Cheese Puff Pastry Pie
serves 6
from Joy the Baker

1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet, or round pizza pan with parchment paper.  Set aside.
Unfold or unroll one sheet of puff pastry on a lightly floured surface.  Gently roll with a rolling pin until each side is increased by about 1/2-inch.  This is just a light rolling.  Place the  pastry on the prepared baking sheet.
Brush pastry, from edge to edge with egg wash.  Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry.  Layer on ham slices.  Top with sliced cheese.
Gently roll out the second piece of puff pastry.  Layer on top of the ham and cheese pastry.  Press the edges together with your fingers.  Gently fold about 1/2-inch of the edges over, creating and thick crust.  Press with the tines of a fork.  Dip the fork in flour if the fork sticks to the puff pastry during pressing.
Brush with egg wash from edge to edge.  Use a sharp knife to cut three venting holes through the top pastry.
Bake for 20 to 25 minutes or until puffed and golden brown.  Allow to cool for 10 minutes before serving.  Serve warm.

Stuffed Peppers with Ground Beef and Rice

This is hands down the best stuffed pepper recipe I've tried.  Yummy and healthy!

Stuffed Peppers with Ground Beef and Rice
Serves 6

4 bell peppers, halved
1 T. butter
1 T. olive oil
1/2 c. green pepper
1/2 c. onion, chopped
1/2 c. celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 t. oregano
1/2 t. basil
2 t. salt, divided
1/2 t. pepper, divided
1 egg, lightly beaten
1 1/2 t. Worcetershire sauce
1 1/2 lbs. lean ground beef (or ground turkey), uncooked
1 1/2 c. rice, cooked
1/2 c. shredded cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers and place in a large pot; cover with salted water.  Bring to a boil; reduce heat, cover and simmer for 5 minutes.  Drain peppers and set aside.

Heat olive oil and butter in a large skillet.  Saute chopped green pepper (from tops), onion and celery for 5 minutes or until tender.  Add tomatoes, sauce, garlic, oregano, basil, 1 t. salt and 1/4 t. pepper.  Simmer for 10 minutes.

In a large mixing bowl, combine egg with 1 t. salt, 1/4 t. pepper and Worcestershire cause.  Gently stir to blend; add ground beef, cooked rice, and 1 c. of the tomato mixture.  Mix well.  Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over peppers.  Bake at 350 degrees for 55-65 minutes.  If desired, top peppers with cheese just before finished cooking. 

Turkey Tetrazzini

Perfect for leftover turkey after Thanksgiving!

Turkey Tetrazzini

8 oz. spaghetti, broken in pieces
5 T. butter
6 T. flour
3 c. chicken or turkey broth
1 c. light cream
1 t. salt
pepper
4 oz. canned mushrooms, undrained
5 T. minced green pepper
3 c. cooked turkey
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese

Cook spaghetti according to package directions, drain and set aside.  Melt butter in a medium saucepan.  Add flour and whisk until smooth, simmering for 1 minute.  Add chicken broth, cream, salt and pepper.  Bring to a boil and simmer until thickened.  Add mushrooms, peppers, turkey and cooked spaghetti to white sauce.  Spread mixture in a 9x13 baking dish.  Top with cheeses.  Bake at 350 degrees for 30 minutes.  Serves 8-10.

Cheddar Beef Enchiladas

Cheddar Beef Enchiladas
adapted slightly from Taste of Home 

Ingredients:

• 1 pound ground beef
• 1 envelope taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 can (16 ounces) refried beans
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 10 to 12 flour tortillas (8 inches), warmed
• 1 jar (16 ounces) salsa
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
• Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes.
• Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese.
• Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5-6 enchiladas each).

Taco Soup

When we lived in Michigan during my husband's 2 years of business school, the kids and I were invited to a friend's house for dinner.  She made this taco soup and apologized for it's simplicity.  I was impressed just by the dinner invitation and didn't really care what she served us but this soup hit the spot.  I had never heard of Taco Soup before and it was delicious!  I promptly asked her for the recipe :).  This meal has become a staple, not only for my family, but for many friends and family members who have since asked me for the recipe.  Taco soup might be eaten more often in our house than any other meal.  Everyone loves it and it is super fast to throw together.  We love it!

 Taco Soup

1-1/2 lbs. ground beef

½ cup chopped onion

1 – 28 oz. can diced tomatoes , undrained

1 -16 oz. can dark red kidney beans, undrained

1-17 oz.. can corn, undrained

1-8 oz. can tomato sauce

1 package taco seasoning, (or ¼ cup)

2 cups water

Brown ground beef and onion together and then add the remaining ingredients.  Bring to a boil and simmer for at least 15 minutes on the stove top or transfer to crock pot and cook on low for 3 to 4 hours.

Garnish soup with shredded cheese, sour cream and tortilla chips.

Homemade Shells and Cheese

Okay, this recipe is dangerous.  As in, dangerously good but not-so-good for you.  It is one of those meals that I can count on my kids eating every time....and pretty much anyone else.  I mean, who doesn't love some homemade mac and cheese?  And while it is not going to make the menu on The Biggest Loser it is a delicious splurge every once in a while.  It is one of our family favorites.  A lovely friend brought this after I had baby #4 and I thought that it was a perfect, homey meal that my whole family could enjoy. 

Homemade Shells and Cheese

16 oz. medium shell pasta
1 cube butter
1/4 c. flour
1 t. chicken bullion
2 c. milk
1/4 t. dry mustard
1 1/2 t. Lawry's seasoned salt
dash pepper, dash nutmeg
2 c. cheddar
2 c. gruyere or jarlsberg

1/4 c seasoned bread crumbs

Boil pasta according to package directions.  Make the white sauce.  In a 9x13 pan layer 1/2 pasta, 1/2 cheese and repeat.  Pour white sauce over the top and sprinkle with 1/4 c. bread crumbs.  Bake 35-40 min. @ 350 degrees. 

Apple Crisp

I know what you're thinking...."Apple crisp, yeah, yeah, been there done that, nothin' special."  Well I can understand that if you haven't tried this recipe.  I know by the looks of it, it's nothing special but there is something about the proportions of the ingredients in this recipe that make it really delicious.  I got this recipe from a friend over a dozen years ago.  It has been my go-to ever since.  My family knows it's Fall when I start to make this apple crisp.  We all look forward to it year after year.  Serve warm with a scoop of vanilla ice cream. 

Apple Crisp

1/2 c. sugar
1 t. cinnamon
1/4 t. salt
6-8 apples, peeled, cored, and sliced

Toss apples in the cinnamon sugar mixture and arrange in the bottom of an 8x8 dish.

1 c. brown sugar
1 c. old-fashioned oats
3/4 c. flour
1/2 t. salt
1/2 c. butter

Combine dry ingredients and cut in butter until crumbly.  Spread over the apples.  Bake at 350 degrees for 30-45 minutes.