Ham and Cheese Biscuit Bombs

 

1 can refrigerated biscuits, flaky style

8 ounces cream cheese, softened

1 cup ham, chopped

¼ cup parmesan cheese grated

¼ cup cheddar cheese grated

1 teaspoon garlic powder

4 tablespoons butter

1 teaspoon Worcestershire sauce

1/2 teaspoon Garlic Powder

In a medium sized mixing bowl, mix together cream cheese, ham, green onions, garlic powder, and parmesan cheese, mix well. 

Open biscuit dough and separate out each biscuit. Pull biscuits in half. 

Take a spoonful of the cream cheese mixture and place it in the center of one half of the biscuit dough. Top with the other half. Pinch the edges to seal. 

Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. In a saucepan, mix butter, Worcestershire sauce, and garlic powder. Brush the melted mixture over the biscuits. Bake at 350°F for 12-14 minutes or until golden brown.

Breakfast Loaf

 

I made French Bread Rounds and needed to create something to do with them. The hubby loved the idea of a big sandwich! So, I made Ham, Egg and Cheese, and I added a couple of slices of tomato! It was a hit! You can make your own or buy a round loaf of French Bread. I made mini loaves because we don't need an entire loaf. It's up to you.

Breakfast Loaf

6 eggs

1 T butter

Salt and Pepper, to taste

1 round loaf French Bread

6 oz sliced deli ham

1 cup Cheddar cheese

1 cup Monterey Jack cheese

1 tomato, thinly sliced*

Preheat oven to 350 degrees.

Whisk eggs together with salt and pepper to taste. In a large skillet, heat butter over medium heat. Pour eggs into the skillet and cook until no liquid remains. Set aside.

Cut the top of the loaf off and hollow out both sides. Save the insides for breadcrumbs.

Place a layer cheddar cheese in the bottom loaf. Layer with ham, eggs and tomato, top with Monterey Jack Cheese. Replace the top lid.

Wrap loaf tightly in foil. Bake until loaf is heated through, about 25-30 minutes. Let stand 5-10 minutes before cutting. Enjoy! 

* You can add some peppers and onions, but I would sauté them to remove some water first. I dried the tomato sliced off too. The cheese on top and bottom helps seal the bread and keeps them from getting soggy. 

Ham (Egg and Cheese) Steak

This year has been different to say the least. A lot of us have had to make do with what we have on hand because running to the store constantly was not an option. Luckily, I had the black-eyed peas and collards on hand in the pantry. My hubby hates collards. He won't even use the spoon in the collards to scoop up some peas. Since it was just the two of us, I used a large ham slice and decided to take an idea from a friend. 

Large Center Cut Ham Steak
Eggs
Sharp Cheddar Cheese
Salt and Pepper

I heated the ham under the broiler. (4 minutes on high for each side)

When it had rendered most of the fat, I cracked two eggs into the pockets that had puckered in the ham. I topped that with salt and pepper and sharp cheddar cheese. 

Cook for another 4 minutes. Check the eggs for the doneness you like. It takes a few minutes longer for the eggs to set firm.  

The hubby likes his egg yolks runny.

Homemade Breakfast Hot Pockets

 

You can make your own hot pockets and control your ingredients. No preservatives or processed cheese sauces. Simple four ingredient recipe!

Ingredients:

Crescent Roll Dough
Sliced Ham*
Cheddar Cheese
3 Eggs, scrambled

Scramble 3 eggs in a little butter and set aside.

Take two piece of crescent dough and pinch the seams together to make a rectangle. Layer one half with ham, eggs and cheese. Fold the dough over to make a square and pinch the edges closed.

                            

Bake them at 375 degrees for 10 - 12 minutes. Enjoy!

*I used deli ham and heated it in a frying pan to remove some of the water content. 

Ham & Cheese Biscuit Pie

This pie is wonderful to use up leftover biscuits and ham. You can substitute your favorite biscuits, meats and cheeses! The combinations are endless! You can even change the savory flavors to sweet ones! The choice is yours!

1 package Bisquick Garlic Cheese Biscuits,
   (prepared following package directions)

10 slices Ham, chopped

1 cup Cheddar Cheese
¼ cup Parmesan Cheese

1 cup milk

2 eggs, beaten

2 T butter, melted

¼ tsp garlic powder

¼ tsp Worcestershire sauce

Preheat oven to 350 degrees.

Spray a 9inch pie pan with cooking spray. Cut biscuits in half and line the pan with the bottom slices. Fill in gaps with pieces of the tops. Sprinkle hams pieces over the top, then sprinkle with cheddar and parmesan cheeses. Mix milk and eggs and pour over the pie. Crumble the tops of the biscuits and spread over the pie. Bake for 20-30 minutes or until the egg mixture is set. (or until a knife inserted in the center comes out clean) Mix butter, garlic and Worcestershire sauce. Drizzle butter mixture over the biscuit crumbles and bake another 2-3 minutes. Serve warm.

A Big Hunk of a Sandwich!

No matter what you call it... Sandwich, Submarine, Hero, etc., it's a big ole hunk of a sandwich!

Ham
Turkey
Pepperoni
Mozzarella
Provolone
Red Onion strings
Lettuce
Tomato
Oil & Vinegar
Salt & Pepper
Basil, Oregano and Garlic
Mayo
French Bread, or any other large bread hollowed out

No matter what you call it, we called it supper tonight! :-)

Southern Green Beans and Potatoes

I cook a lot of green beans for my Wednesday night supper crowd at church. After a while I get really tired of the same old, same old. I'm on a VERY tight budget, so I can't get too fancy. But with just a few extras, you can jazz up some boring old sides. I was cooking hams, so I borrowed some of the fat and a little meat and used it for seasoning... browning it in a saucepan. This feeds 50 people and makes 2 buffet pans of beans. Adjust if you are making for lesser amounts. 

I sliced up some onions and added minced garlic. I added a stick of butter a little at the time. You need to remember (before you gasp at the butter) that this is enough for 50 people. I also added salt and lots of pepper.

I used small potatoes, peeled cut into small, bite sized pieces and cooked. I added them to the green beans in the buffet pan. Then I stirred in the seasonings and covered them with foil. I let the heat through.

After they cooked for a while, I added a little more butter and pepper. I covered it and let it simmer on top of the stove. From the remarks I received, they were VERY tasty! :-)


You need...

Meat and fat for seasoning... Ham, bacon or fat back
1 onion, sliced
1 teaspoon minced garlic
1 stick of butter
2 #10 cans Green Beans
4 pounds Potatoes
Salt and Pepper to taste

Elliott's Old School Country Ham

The other day the hubby and my son Elliott went to the grocery store. Elliott picked up a couple of packs of country ham pieces. When he got home, he asked me how you cook it. I told him that I usually cook it in the cast iron skillet. He told me, "No, Mama! For Country Ham, we are going old school!" He told me to find an old skillet that he could use outside. I came out back and found this...

 He cut vents in the bottom of a #10 vegetable can

so the fire could get air and he could add more wood.

He stoked the fire.

When the pan was hot enough, he added the ham.
Nothing like cooking "old school"!

Here are some recipes that you can make using country ham!

Ham Bone Pinto Beans

15 Bean Soup with Ham

Ham Biscuits

Ham Bone Pinto Beans

Did you cook a ham for Christmas and have that ham bone in the freezer? This is a perfect dish to make with it. A simple bag of beans and a ham bone makes a wonderful winter meal... add some cornbread and you have a southern comfort dish of yumminess!

Click here for Cornbread Recipes

For the Ham Stock:

1 large ham bone
Water to cover
2  celery stalks, cut into large chunks
2 large carrots, cut into large chunks
1 large onion, quartered
3 cloves garlic, halved
1/2 teaspoon pepper

For the Beans:

1 tablespoon of butter
1/4 cup of chopped onion
1 tablespoon of minced garlic
1 pound package of dried pinto beans
2 cups leftover ham, chopped
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste


Place ham bone in a large stockpot, along with the remaining stock ingredients, cover with water plus another 2 inches. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Strain, reserving the bone and stock; discard vegetables. (Sometimes I blend the vegetables with the stock until smooth. Strain it and set aside. It's your call. It's good either way.) Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone. 

Heat the butter in the bottom of the pot, add the chopped onion and cook over medium until tender, about 5 minutes. Add the garlic and cook another minute. Rinse and sort the beans. Add beans and meat to the pot. Cover with ham stock. Bring to a boil, and cook for 1 hour. Reduce heat to a simmer, and simmer for about 2 hours or until beans are tender, stirring occasionally. Serve with a big chunk of cornbread!

Hot Ham and Swiss Sandwiches

2 -12 packages of dinner rolls
1 1/2 lbs of Honey ham
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder

Preheat the oven to 350 degrees.Split the rolls in half, leaving them attached to each other. Place the bottoms of 12 rolls on a sheet of aluminum foil. Place a few slices of ham on the rolls until covered. Top with the cheese slices. Put the dinner roll tops on the bottoms. In a sauce pan, mix butter, Worcestershire sauce, and garlic powder. Brush the melted mixture over the dinner rolls. Wrap with the foil sheet and bake for 15 minutes or until cheese is melted. 

Deviled Ham

I don't think I've ever made deviled ham before. I usually don't have enough ham leftover. This time I made 15 Bean Soup with Ham and now Deviled Ham... and I STILL have ham leftover! I have no idea how that happened! LOL

Ham, cut in chunks (about 3 to 4 cups) 

1 very small onion, quartered

3/4 cup mayonnaise 

1 tablespoon mustard 
4 or 5 drop hot sauce 
1 tablespoon Worcestershire sauce 
1/2 teaspoon dill pickle juice

In a food processor, pulse diced ham and onion until finely chopped.

In a bowl, combine ham, onion, mayonnaise  mustard, hot sauce, Worcestershire, and pickle juice. Stir until combined well. Refrigerate for about an hour for the  flavors to combine. 

Cuisinart PowerBlend Duet Blender and Food Processor (Google Affiliate Ad)

15 Bean Soup with Ham

I cooked a ham, potato salad, green beans and cornbread for Sunday dinner yesterday. Today I was cutting up the remaining ham and noticed that the bone had a LOT of meat left on it. I decided to do a soup of some kind. I had a bag of 15 bean dried beans... Perfect!

1lb bag of 15 bean mix
Ham Bone
Ham pieces
8 to 10 cups water
Juice and drippings from the baked ham
(or bouillon)
large onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon black pepper
1 teaspoon Weber Steak & Chop Seasoning, optional
1/4 teaspoon Basil
Finish off with Kosher Salt, to taste

Rinse and drain the beans. Follow whatever prep you want for the beans. I use the quick soak method.

 Quick soak method... Boil beans for two minutes.

Remove from heat and leave covered for 1 hour.

Ham bone and chunks

Drain the beans and return to pot. Add all the ingredients except salt. Bring to a low boil and cook for about 2 hours or until the beans are done to your liking. I cook mine longer because I like my beans very tender! Pull out the big chunks of ham and shred or pull apart with a fork. Add back to beans. Taste the broth and adjust the seasoning. I added garlic powder and finished with the Kosher Salt.




Vinaroz 4-Pc. Stainless Steel Steamer Pot Set (Google Affiliate Ad)

Merry Christmas!

Merry Christmas everyone! I hope your Christmas Season is truly wonderful with the company of family, friends and Food! Thank you to everyone that has visited my site this year! I have been blessed with wonderful foodie friends and hope to make many new friends in the New Year! Sharing a little Christmas Breakfast cheer...

Christmas Breakfast... Eggs, Ham and Mama's Biscuits! (My biscuits came out pretty good this time. Thank goodness!)


Mama's Biscuits

2 cups self-rising flour
2/3 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. Put 2 cups self-rising flour in a medium sized bowl. Take 2/3 cup vegetable shortening, and cut in with fingertips until dough looks like small peas.

Make a well in the center and add 2/3 cup milk slowly, mixing with floured fingertips until it gets sticky. Keeping hands floured, shape biscuits with hands and place them on an ungreased pan. Mama always placed the biscuit down and pressed three fingers into each one leaving ridges… Bake 10-12 minutes.

This is a very sticky dough. Don’t be tempted to keep adding flour. The more you mix, the tougher the biscuit. Just keep flouring your hands and it will coat the biscuit so that you can handle them.

Simple Breakfast Food

Yesterday, I posted a picture of an egg and a piece of toast on my Facebook page, and I received 88 comments so far. For the most part, the comments were nice and positive, but some were rude and negative. I received 384 'like's and 30 people shared this simple picture of a soft fried egg and a piece of pan fried toast.

I was told that this is toad in a hole, eggs in a nest, poached egg on toast and one eyed jacks. Actually, I made French Toast for my son and had a tiny bit of egg mixture left in the bowl. It only partially covered one side, so it's basically pan fried toast. I fried the egg because I don't care for syrup with French Toast. The picture above is of what I called:

 "A farm egg and buttered white bread toast... salt and pepper.It doesn't get any fresher, simpler or better... and I love runny eggs :-)"

I received several comments of 'yuck', 'ewwww' and one 'gross'. I had to laugh. I know that the runny or 'dippy' eggs are going to cause a knee jerk response, add some people even commented on a gag reflex problem. Again, I had to laugh, until a guy questioned the southern-ness of my dish. He labeled himself 'my Yankee self' and said... 

"Not particularly southern though. My Yankee self ate this long before moving here."

What did I say about the knee jerk reactions of earlier comments? LOL If you know me... I like to laugh! I like to be funny! But, I am a Southern Belle and us Southern Belles are a loyal and passionate lot. However, I'm not about to get into a debate on who invented the egg! I simply posted this picture with this heading:

"Someone said something earlier about me and my food not being "Southern". This is my daughter-in-law, and she didn't like that!!!"

Hee Hee Hee!!!

Here's a picture for the guy that told me that I forgot the bacon. I was out of bacon, but here's some bacon and some sausage too!

I never thought a picture of a simple fried egg and a piece of toast would cause such controversy! LOL 

If you'd like to check out more breakfast recipes here at Southern With A Twist, you can use the search at the upper right of this page or check out the links attached to these pictures...

Breakfast Pie

French Toast Casserole

Easy Peasy Cinnamon Rolls

Enjoy and have a great morning!

Lynn