I recently bought some fresh green beans from a local produce farm and it made me hungry for this Cheesy Ham, Potato & Green Bean Casserole. So I made it for dinner the other night and we all enjoyed it- even the children! My 5 yr. old kept telling me how good it was and asked for multiple servings, which is always a nice compliment!
This dish can be a bit more time consuming to put together than some, but you if you work smart it’s not that bad. I like to cook the green beans and potatoes together in the same kettle to save me dishes. Or sometimes I’ll have baked potatoes earlier in the week and intentionally make extra to use in this dish. You can also save yourself a dish if you melt the butter for the topping in the same pan that you mixed the cheese sauce in. If you are like me, the less you have to clean up and wash the better!
While I think this casserole is delicious just as it is, don’t be scared to tweak it to fit your taste! Add in some basil or onion or up the black pepper for a bit more kick. It’s a great dish to play around with!
I love a good glass of creamy, rich, chocolate milk- it’s so satisfying! But for the last couple of years I rarely enjoyed that little treat because I couldn’t bring myself to buy Hershey’s syrup with it’s list of 20 some ingredients, many of which I couldn’t pronounce.
So when I discovered that I could easily make my own chocolate syrup from just 6 simple ingredients I was excited! Rich and delicious, this homemade chocolate syrup does not disappoint! It makes a wonderful glass of chocolate milk and it is also tasty drizzled over ice cream for a special treat. You can even use it in the place of caramel syrup in this homemade frappe recipe to make a mocha frappe! And on top of that it is inexpensive, easy and super fast to make. In fact, why don’t you go stir up a batch for yourself? I’m pretty sure you won’t regret it!
I love quiches. And when I had my first bite of this one about a year ago, I knew it was a keeper. It’s so, so good! Cheesy and creamy, with just a hint of tanginess thanks to the nutmeg and sour cream, it’s a real winner with the whole family!
When I was growing up, our family always eagerly awaited strawberry season because that meant we’d have lots of strawberry shortcake…. and this delicious strawberry pie! We all thought Mom made the best strawberry pie and the sight of it on the dinner table was met with lots of excited comments! And while I know there are lots of more elaborate strawberry pie recipes, you know, with cream cheese and the like, I still think her recipe is the best. This is one of those times when simpler truly is better!
You know the saying ‘easy as pie’? Well, this recipe makes that reality because it truly does make pie making easy!
Several years ago I created this recipe after getting frustrated with the Never Fail Pie Crust recipe that I had been using for years. Because for some reason, it wasn’t holding up to it’s name anymore and I was getting rather frustrated with my dough tearing every time I tried to make it. So I experimented a bit and came up with this recipe.
I love that you don’t have to chill the dough before rolling it and I also love that it uses butter, not Crisco and so therefore is healthier. It also handles well, doesn’t tear easily and makes a wonderfully, delicious flaky crust.
You’ll see that the recipe makes 3 crusts. If you don’t need 3 pies at one time, simply freeze the other crusts. You can freeze them baked or unbaked. Also, I can often get a fourth crust out of the scraps that are leftover from the other 3 crusts. It doesn’t look as nice, but it works.
Another thing you can do with the scraps is to combine them all into a ball, then roll the dough out. Cut it into smallish pieces and spread jelly on one half. Then fold over the top and pinch the sides together to make a pop-over of sorts. I like to also sprinkle a bit of sugar on the top. Then bake until lightly brown. So yummy!
Combine flour and salt; cut in butter until crumbly. (I use a pastry blender, but two forks might work okay too.)
Combine milk, water, and oil, then sprinkle in, tossing with a fork until mixture is moistened. Do not over-mix.
Divide into 3 pieces; form into balls.
Roll out crust on lightly floured counter and use as desired.
If you need to use this in a recipe that needs the crust baked first, prick the sides and bottom of the crust several times with a fork (helps prevent shrinkage) and bake at 400 degrees for approximately 10-12 minutes.
Tip: If your crust does happen to tear a bit, simply push the dough together, dampen your finger with water a bit and “seal” it. It should hold without any problem.