Friday, July 10, 2009

Recipes to Try!

I totally forgot about giving you guys a follow up on my Just Enjoy It post. I was rather proud of myself, I actually did just enjoy it (minus being a little on the sickly side) everything went pretty well I think.

I was relaxed.

I just let things go.

The food was prepared easily and without stress. Dad even surprised me by bringing up his ice cream maker so I ended up not preparing my dessert I had picked out, but I didn't let it bother me. I was proud of myself. I'm usually not good with changing plans.

We ate well, hung out, and ended up finding a new favorite game – Rook.
Here are some of the new recipes I have tried during their visit (all from my favorite source – )…

Ham-and-Tomato Pie

FYI- low fat cheese doesn't melt (lesson learned!)

This recipe surprised me as a definite winner and super easy to make. I actually made it mostly for me and my dad because we like tomatoes but I was pleased to find out that everyone declared it a keeper. By the time I got to take a picture of it, half of it was already gone. It would make a great brunch item as well, it's an anytime meal really.


· 1 (8-oz.) package diced cooked ham

· 1/2 cup sliced green onions (about 4 onions)

· 1 (9-inch) frozen unbaked pie shell

· 1 tablespoon Dijon mustard

· 1 cup (4 oz.) shredded mozzarella cheese, divided

· 2 medium plum tomatoes, thinly sliced

· 1 large egg

· 1/3 cup half-and-half

· 1 tablespoon chopped fresh basil

· 1/8 teaspoon pepper

· Garnishes: fresh basil sprigs, tomato slices


1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.

2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.

3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.

4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.

Layered Cornbread and Turkey Salad

FYI this make a ginourmous salad so be prepared to feed plenty as a side or perhaps a few as a full meal. I decided to the southwestern version and loved it! It does take a while to get everything chopped but that might be because I'm an extremely slow chopper. I need to take some knife classes.


· 1 (6-ounce) package buttermilk cornbread mix

· 1 (12-ounce) bottle Parmesan-peppercorn dressing

· 1/2 cup mayonnaise

· 1/4 cup buttermilk

· 1 (9-ounce) package romaine lettuce, shredded

· 2 1/2 cups chopped smoked turkey (about 3/4 pound)

· 2 large yellow bell peppers, chopped

· 2 large tomatoes, seeded and chopped

· 1 red onion, chopped

· 1 cup diced celery (about 3 celery ribs)

· 2 cups (8 ounces) shredded Swiss cheese

· 10 bacon slices, cooked and crumbled

· 2 green onions, sliced


Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit, or call toll-free 1-866-695-3434.

To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.

Layered Southwest Cornbread-and-Turkey Salad: Substitute 1 (6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix; 1 (16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing; 1 (8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeño peppers for shredded Swiss cheese; and 1 (11-ounce) can sweet whole kernel corn, drained, and 1 (15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise.

Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.

Give them a try and let me know what you think! Enjoy!


  1. I know what you mean about lowfat cheese!

    I am definitely trying that tomato pie. . . without the ham for my vegetarian daughters!

  2. Yum! I'm glad that you had a good weekend!

  3. 1. I love Rook. We usually end up playing for hours at family get togethers.

    2. Those recipes look delicious!

  4. Those are some seriously good recipes!! All the stuff I like. I'm definitely going to give them both a try... the second one looks like it would also work well as as a heavy appetizer. YUMMMMM!

  5. New layout is FAB.U.LOUS!

    Weird but I thought the wooden spoon in the sald bowl was someones are and their hand was burried deep in the salad.

    My brains is weird.


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