Category Archives: recipes

Scalloped Potatoes and Ham

I had some ham in the refrigerator that needed to get used….so what do I make?  Scalloped potatoes and ham.

My recipe came from the crock pot recipe book that came with my crock pot.  The one you see below is actually a thrift store find.  My original has long since discinagated.

I chuckle when I see this recipe…Note that the owner of the cook book before me wrote, “Boys don’t care for.  10-8-91”  Well on the left I wrote “GREAT”.  I really think it’s a good recipe.  Try it yourself and see what you think.

Over time I’ve skipped a few steps and added some.

I spray my pot with cooking spray.  I don’t for the most part follow the amounts.  I do whatever I the ingredients and the amount of people eating calls for.   I do not bother with putting the potatoes in Cream of Tarter.

I fill the crock pot half full of peeled sliced potatoes.  Layer on half of a chopped onion on it.  Layer cubed ham over it…if you are having this as your main course add extra ham…if it’s a side dish, add less ham.

Layer more sliced potatoes over the top of the ham.  Add salt and pepper to your liking.

Put two cans of cream chicken (or mushroom or celery) over the potatoes.  Put a cup of cheese on top of that.

Let it cook in the crock pot on high for about 4 hours or until the potatoes are tender.  Stir and serve.

I’ve tried to convert this over to the instant pot….it wasn’t as good.  I tried using the crock pot function on the instant pot…I didn’t like that either.  This recipe is one of the reasons I still keep a crock pot around.  It’s a standard recipe at out house.  I often make it for a pot luck.

Here’s how they look all finished.  This is Hubby’s plate.  There were left over ribs so he had ribs with his.

YUM!!

Give it a try and let me know if you think great or if you’re like the original owner of the recipe book and “don’t care for it”.  Honestly, I think, it’s good hearty food.

No Crying Over Spilled Milk.

No crying over spilled milk…or should I say WARM milk.

Hubby and I ran up to the antique store in Harmony, MN so we could stock our booth there.  We ran into some childhood friends of Hubby and talked and talked.

Then on the way home I requested to stop at the convenience store to get milk.  We did…got eggs and butter too.  About five miles down the road towards home I realized that I forgot Cool Whip for a dessert I had started at home.  So we made sure we drove through another town with a convenience store and got it.  There we again met up with friends and chatted and chatted.

We were now WAY later than we anticipated being.  We were expecting some of our kids home for supper so I was worried I was running late.  We got home and I immediately went in the house and started organizing things for supper.

I completely forgot about the milk and groceries.  AH!!!!  My kids laugh at me saying it’s only a $3 gallon of milk.  Don’t worry about it.  But that’s not how I was raised and that’s not how I do things.  I got the milk, although warm, it was not spoiled.  So I started cooking….

Before long that gallon of warm milk went from this…to this…

to this…. Continue reading

Homemade Stove Top Rice Pudding

Kalissa was over the other day.  I had made vanilla pudding.  She looked at the pan and said, “Oh Mom, you love me.  You made rice pudding!”  Well yes I do love her and making my family favorites is something I loving do for them but this was not rice pudding.  It was vanilla pudding.

So a couple days later…I made rice pudding….not a very appetizing picture I know but trust me, it’s good.

Growing up my mom made rice pudding but hers was different.  It was a Swedish version that my dad adored.  It had rice on the bottom and egg custard over the top.  It was cinnamon and sugar flavored.  It was a family favorite and my sister and her oldest daughter still make it.

As a young wife, I made mine that was for a long time and then one day at a church function the pastor’s wife brought a rice pudding dish.  I immediately loved it and asked for the recipe.  The next week she brought it.  This is made on the stove top…my mom’s was baked in the oven.

Here is her recipe.  She didn’t have directions when she gave the recipe to me so I learned the way I learn most baking and cooking things, through practice.  Happily I have a crew of people here who are willing to eat my not so perfect first versions.

Having good eaters around really does help make a good cook.  Today when I made it, I am finally satisfied after 7 years of practice to say it’s EXACTLY how I want it.

I like mine without the custard.  I it to be more like creamy rice all the way through.

I typed out some directions to help if you decide to give the recipe a try.  I doubled the batch as I know Hubby (and Kalissa) will eat it in his lunch over the next couple days.  This is for a single batch.

Put 1 cup of rice in a pan along with 2 cups of water.  Add a 1/2 stick of butter.

Put it on medium heat.  Don’t cover it.  Cook until the liquid is mostly absorbed BUT not burned to the bottom of the pan.  Add 1 quart of milk….if you forgot your math, that’s 4 cups.  Let that cook until boiling.  Let it lightly bubble  for about 1 minute stirring all the time.

In another bowl combine 3 beaten eggs.  Add 1 teaspoons of vanilla and a half cup sugar.   (I’ve now modified the recipe to add 1 Tablespoon of CORNSTARCH)  Now take about 1 cup of the milk/rice mix and stir it into the eggs.

Here is what I found was the magic ingredient for me…MY IMMERSION BLENDER.  I mix the egg combination with it….

Now whisk that mixture back into the pan on the stove. Again use the immersion blender to mix the eggs in.   Continue heating and blending for a minute or so.  Now, you can add cinnamon if you wish. The original recipe has it but, we like it best without.  You can pour it in a bowl and refrigerate if you want….I don’t because Kalissa likes it warm.

Before I when I didn’t use the immersion blender I would get a bit of a custard on the top.  Now, with the immersion blender I don’t.

When everyone is home, I double the batch.  I use whole milk.  It makes it richer and creamier.  Leftovers make a GREAT breakfast!

Everyone here eats it a little different.  I eat mine in a bowl with cinnamon and sugar sprinkled on top and milk…kind of like cereal.  Kalissa eats her’s with cinnamon and sugar BUT no milk.  Dad eats his with a dollop of butter on top, cinnamon and sugar and milk.  Regardless of how you eat it, it’s yummy.  It’s better than ever now that I found that the immersion blender makes it just the way I like it!

Growing up with a Swedish Dad, rice pudding was always a special Christmas thing.  For our family, it’s an any time thing.  If I need to use up eggs or milk.  It’s my go to recipe.

 

Make it Your Own

Remember not too long ago when our girls were all home and we had a baking day?  It was so fun but figuring out what to feed everyone on days like that always perplexes me.

I don’t want to take away from having fun and visiting by making a labor intensive meal.  As the kids have gotten older they are more vocal than they were as kids saying they never did like this..or that.  Kayla is a vegetarian so that throws a wrench into some plans too.

We have come to the conclusion that chili is a pretty good option for our family.  I do it a little different so that everyone can have something to their own tastes.

I brown 1 1/2 pounds of ground beef browned with a whole onion

Then is a seperate pot I mix these ingredients:
2 15 ounce cans of beans- I’m not picky whatever is here.
1 quart of my homemade salsa
1 can of beer
chili powder to taste depending on the salsa

I have Kayla pull out whatever amount she wants saved for her then I mix in the hamburger.

That’s when it gets interesting…. See? Continue reading