I won’t even try to downplay how unhealthy this is. After eating this ham, I was at a loss as to what to do with the enormous amount of remaining meat. The white sauce in this lasagna recipe binds the ham, chicken, and other ingredients together.
This is a must-try if you like Easy Chicken Cordon Bleu. My mind went straight to my pregnant pals and how I might surprise them with this. It’s a recipe like that.
For some time now, I’ve been attempting to share this recipe, but I just can’t seem to get the words to come out. Even though the main focus of my site is recipes, I do my best to sprinkle in random life events, which I assume most readers will ignore (or at least skim). The recipe is already long and boring.
What You Need:
1.5 cups of butter
1 (8-oz) tub of softened cream cheese
1/2 teaspoon of salt
half a teaspoon of pepper powder
1/4 teaspoon of black pepper, ground.
Swiss cheese, shredded, 1 and 3/4 cups
1/4 cup of hot milk
8 ounces of diced deli ham and 2 and 3/4 cups of cooked chicken
Half a cup of Swiss cheese that has been shredded
1/3 cup of breadcrumbs
1/2 teaspoon of Italian spice, or more or less according to personal preference
Follow these steps:

Get your oven hot, about 400 degrees Fahrenheit (200 degrees Celsius).
To boil, add a little amount of salt to a big pot of water. After the water comes to a boil, add the lasagna and simmer, turning periodically, for about 8 minutes, or until tender but still firm to the biting. Run off.
In a medium saucepan, melt the butter. Add the cream cheese and whisk until the cheese starts to melt, which should take around 5 minutes. Chop some onions and add some salt and black pepper. Cream cheese and warm milk should be whisked together until creamy. Add 1 1/2 cups of Swiss cheese and mix. After the cheese has melted and the sauce has thickened, about 5 to 10 minutes, bring the sauce to a boil and whisk regularly. Take off the stove.
Pour 3/4 cup of cheese sauce onto the bottom of a baking dish that is 9×9 inches in diameter. Top 1/3 of the lasagna noodles with sauce, then top with 1/2 of the cooked chicken and 1/2 of the ham. Dollop 1 cup of sauce over the ham and chicken. Start with half of the remaining lasagna noodles, then add half of the remaining chicken, half of the remaining ham, and one more cup of cheese sauce. Repeat layering as needed. Lastly, add the remaining lasagna noodles, sauce, half a cup of Swiss cheese, bread crumbs, and Italian spice over the top. Place aluminum foil over the dish.
After approximately 25 minutes of baking in a preheated oven, the casserole should be bubbling. After 10 more minutes of baking without foil, the crumbs should be golden. Allow the dish to rest for 5 to 10 minutes before to consumption.

Get ready to create your own delicious and customizable pizza at home!

 Ingredients:

– 1 package (1 pound) pizza dough, thawed
– 1/2 cup pizza sauce
– 1 cup shredded mozzarella cheese
– Your favorite toppings (such as pepperoni, sausage, mushrooms, onions, peppers)

 Directions:

1. Preheat oven to 500°F (260°C).
2. Roll out the pizza dough into a 12-inch circle on a lightly floured surface.
3. Spread the pizza sauce over the dough, leaving a 1-inch border.
4. Sprinkle the mozzarella cheese over the sauce.
5. Add your desired toppings.
6. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Let cool for a few minutes before slicing and serving. Enjoy!

Ingredients:
– 1 roll of refrigerated pizza dough
– 1 cup cooked chicken breast, shredded
– 1 cup thinly sliced ham
– 1 cup shredded Swiss cheese
– 1/2 cup Dijon mustard
– 1/2 cup Panko breadcrumbs
– 1 egg, beaten
– 1 tablespoon melted butter
– 1 teaspoon garlic powder
– 1 teaspoon dried parsley
– Salt and pepper to taste

Directions:
1. Preheat your oven to 200°C (400°F). Roll out the pizza dough on a baking sheet.
2. Spread the Dijon mustard evenly over the dough.
3. Layer the shredded chicken, sliced ham, and shredded Swiss cheese on top of the dough.
4. Starting from one side, tightly roll the dough to form a Stromboli shape. Seal the edges well.
5. Brush the top of the roll with the beaten egg.
6. In a small bowl, mix the Panko breadcrumbs with melted butter, garlic powder, parsley, salt, and pepper. Sprinkle this mixture evenly over the Stromboli.
7. Bake the Stromboli in the oven for about 20-25 minutes, or until golden brown and crispy.
8. Let it cool for a few minutes before slicing and serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 380 kcal
Servings: 4 servings

Enjoy your tasty Chicken Cordon Bleu Stromboli! Perfect for dinner or as a delicious snack! 

Ingredients

Ingredients:

– 1 cup orange sherbet
– 1 cup vanilla ice cream
– 1/2 cup orange juice
– 1/4 cup milk
– Whipped cream and orange slices, for garnish (optional)

Directions:

1. Combine ingredients: In a blender, combine the orange sherbet, vanilla ice cream, orange juice, and milk.
2. Blend until smooth: Blend on high speed until the milkshake is smooth and creamy.
3. Pour and garnish: Pour the milkshake into two glasses and garnish with whipped cream and orange slices, if desired.
4. Enjoy: Sip and savor your refreshing Orange Creamsicle Milkshake! 

Indulge in the sweet and creamy delight of Homemade Ice Cream, topped with your favorite ingredients for a customizable and satisfying treat.

Ingredients:

– 2 cups heavy cream
– 1 cup milk
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– Your favorite toppings, such as sprinkles, chocolate chips, fruit, or nuts

Directions:

1. In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
3. Once the ice cream is frozen, transfer it to a freezer-safe container.
4. Top the ice cream with your favorite toppings and enjoy the creamy, flavorful goodness!

Ingredients:
1. 1 quart of vanilla ice cream
2. 1 cup of pickles, chopped
3. 1/2 cup of pickle juice
4. 1/4 cup of sugar

Directions:
1. Take the vanilla ice cream out of the freezer and let it soften for about 10 minutes.
2. In a bowl, mix the chopped pickles, pickle juice, and sugar together until well combined.
3. Gently fold the pickle mixture into the softened ice cream until evenly distributed.
4. Pour the ice cream mixture into a loaf pan or airtight container, and smooth out the top.
5. Cover the pan with plastic wrap and place it in the freezer for at least 4 hours to firm up.
6. Once the ice cream is frozen, scoop it into bowls or cones and enjoy the unique flavor combination of tangy pickles with sweet ice cream!

Hawaiian Banana Bread

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Y’all, this tastes like a little slice of Hawaii came to the Midwest…

With chewy coconut and luscious banana, this pineapple quick bread comes together so quickly—it only takes a few minutes to prepare. Families, this will make your kids very happy! Alternatively, should I say bananas? I’ll share a tiny secret with you. Although I’m not a huge fan of bananas, this coconut banana bread is AMAZING. I’ve been known to take the last piece, which is against the mom code, because I love it so much that I rush through it.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple (do not drain)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Getting Ready Set the oven’s temperature to 350. Using a mixer, beat butter and sugar in a sizable basin until light and fluffy. Beat in each egg one at a time after adding it. Add pineapple and mashed banana and stir. Sift flour, baking soda, baking powder, and salt in a different, medium-sized basin. Mix in with the wet ingredients. Add the chopped or flakes of coconut. Fill a 9×5 loaf pan with mixture that has been oiled. Once a toothpick is inserted, bake for 60 minutes, or until it comes out clean.

Green Chile Cheese Squares: A Spicy and Cheesy Appetizer

Key Ingredients for Green Chile Cheese Squares

Ingredients:

• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 can (4 oz) diced green chilies (drained)
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon garlic powder (optional)
• 4 large eggs
• Salt and pepper to taste
• 1 tablespoon butter (for greasing the pan)
• Fresh cilantro or green onions for garnish (optional)

Instructions:

Set the Oven’s Temperature to 350°F (175°C). Butter or non-stick cooking spray can be used to grease an 8×8 or 9×9-inch baking dish. Combine the dry ingredients: Mix the flour, baking powder, garlic powder, and a little amount of salt and pepper in a medium-sized bowl. Mix the Cheese with the Chilies: Diced green chilies and shredded cheddar cheese should be combined in a big bowl. Beat the Eggs: Whisk the eggs in a different basin until they’re gently beaten. Over the cheese and green chilies, pour the eggs and stir until well blended.

Include the dry ingredients: Toss to fully combine the flour mixture with the cheese and egg mixture. Stir slowly. To bake the squares, transfer the mixture equally into a baking dish that has been buttered. Bake for 30 to 35 minutes in a preheated oven, or until the center is set and the top is brown. If a toothpick inserted into the dish comes out clean, it is ready. Let the dish cool for approximately ten minutes before slicing it into square pieces. If preferred, garnish with freshly chopped cilantro or green onions and serve warm or room temperature.

Tips for Perfect Green Chile Cheese Squares

Drain the Chilies: Make sure to drain the green chilies well to avoid adding extra moisture, which can make the squares soggy.

Don’t Overbake: Keep an eye on the squares as they bake. You want them to be golden and set, but not too dry.

Serve Fresh: These squares are best served fresh out of the oven, but they can also be reheated or enjoyed at room temperature.

Slow Cooker Garlic Parmesan Whole Cabbage with Lemon Butter

Ingredients:

1 large head of cabbage

4 tablespoons unsalted butter, softened

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 lemon, juiced

1 teaspoon lemon zest

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)

Salt and pepper, to taste

1/4 cup chicken broth (or veget chicken able broth)

Guidelines: Get the cabbage ready. Take off any of the cabbage’s damaged outer leaves. After rinsing the cabbage in cold water, pat it dry. Prepare the Lemon Butter Mixture: The softened butter, minced garlic, Parmesan cheese, lemon juice, lemon zest, dried thyme, and dried rosemary should all be combined in a small bowl. Until all of the ingredients are combined, thoroughly mix. Spice up the cabbage: Make sure some of the garlic parmesan butter combination gets inside the cabbage’s core as you rub it over the entire surface of the vegetable.

Put the cabbage in the slow cooker to begin preparing it. Cover the bottom of the cabbage with the chicken broth. By doing this, you can assist the cabbage steam and stay wet while cooking. Prepare the Cabbage: Once the cabbage is soft and readily punctured with a fork, cover the slow cooker and simmer on low for 6 to 8 hours. To serve, gently take the cabbage out of the slow cooker and transfer it to a plate. Any leftover slow cooker fluids should be spooned over the cabbage. Garnish (Optional): Before serving, garnish with more grated Parmesan cheese and a sprinkling of fresh herbs.

Farmers casserole 

A substantial breakfast is a great way to start the day, but it’s not so great if you have to get out of bed early to prepare it. I adore breakfast bakes like this one since they are easy to prepare ahead of time, take the dish out of the refrigerator in the morning, and bake it till it’s hot and ready to eat without requiring any early morning work. This particular bake is especially great because it has so many of your favorite breakfast ingredients, and since it only requires five minutes of prep work, you can choose to make it ahead of time or just toss it together immediately before baking. Not only is it really tasty, filling, and cheesy, but it’s also really simple!

Ingredients for casserole:

• 6 cups frozen shredded hash brown potatoes
• 2 cups Monterey Jack cheese, grated
• 2 cups ham, diced
• 1/2 cup green onions, chopped
• 8 large eggs, beaten
• 2 (12 oz) cans evaporated milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon freshly ground black pepper

Directions for casserole:

Getting Ready Preheat the oven to 350°F when you’re ready to bake. Put potatoes in the bottom of a baking dish that measures 9 by 13 inches. Add cheese, ham, and green onion on top. Add eggs, evaporated milk, garlic powder, salt, and pepper to a large mixing bowl. Over the contents in the baking dish, pour equally. If preferred, cover and chill for up to overnight. When baking from cold, let it uncovered and bake for around one hour and thirty minutes. Bake for one hour and fifteen minutes if you don’t chill it first.

Light and fluffy omelet for breakfast.

List of components.

• 4 eggs, if possible, pasteurized.
• 1-2 tablespoons of oil for frying.
• 3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.
• Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.
• Green onion (if desired) – Finely chopped, to sprinkle on top.

Guidelines

First, whisk the eggs. Making use of an electric mixer Break all four eggs into a bowl and mix them together. Using an electric mixer, beat the eggs until soft peaks form. This implies that the eggs will remain soft and fluffy but retain their shape. By hand: Divide the eggs: Separate the egg whites and yolks gently, transferring the whites to one bowl and the yolks to another. Beat the whites of the eggs: Beat the egg whites with a hand whisk until firm peaks form. When you lift the whisk, the egg whites with firm peaks will stand upright. Using a fork, whisk the egg yolks until they are smooth.

Step 2: Get the Soufflé Concoction Ready Using a spatula, carefully fold one-third of the whipped egg whites into the yolks to combine them with the egg yolks. As a result, the yolks become lighter and simpler to combine with the other components. Gently and rapidly fold the beaten egg whites into the yolk mixture. Gently folding the eggs is essential to maintaining their lightness and fluff. Don’t mix or stir too vigorously.

Step 3: Prepare the Soufflé Concoction To preheat the pan, place one or two teaspoons of oil in a nonstick pan over low heat. Allow the oil to progressively warm up.

Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.

Indulge in the rich and creamy goodness of pistachio gelato, a delightful treat with a smooth texture and nutty flavor that’s perfect for any occasion. Here’s how to create this dreamy dessert!

Ingredients:
1 cup shelled pistachios
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla extract
A pinch of salt
Extra chopped pistachios for garnish
Instructions:
1.⁠ ⁠Prep the Pistachios:

In a food processor, finely grind the pistachios with 1/4 cup of sugar until it forms a coarse paste. 
2.⁠ ⁠Heat the Milk & Cream:

In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer. 
3.⁠ ⁠Whisk the Yolks:

In a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and a pinch of salt until the mixture is pale and thick. 
4.⁠ ⁠Temper the Eggs:

Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. 
5.⁠ ⁠Cook the Mixture:

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let it boil. 
6.⁠ ⁠Add Pistachio Paste:

Remove from heat and stir in the pistachio paste and vanilla extract until well combined. 
7.⁠ ⁠Chill:

Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. 
8.⁠ ⁠Churn the Gelato:

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. 
9.⁠ ⁠Freeze:

Transfer the gelato to a freezer-safe container and freeze for at least 2 hours, or until firm. 
10.⁠ ⁠Serve & Enjoy:

Scoop the gelato into bowls and garnish with extra chopped pistachios. Serve immediately and enjoy the nutty, creamy goodness! 
Pro Tip: For an extra flavor boost, lightly toast the pistachios before grinding them into a paste!

This pistachio gelato is not just a dessert; it’s an experience that melts in your mouth and delights your senses with every spoonful. Enjoy!