Cordon Bleu Casserole

shared by Patty H. (This recipe is definitely worth sharing!  It was easy and very tasty.  I switched the portions for the ham and chicken because I had more ham than chicken.  My ham wasn't very salty so if that is the case with the ham you are using, you may want to add a little salt although the recipe doesn't call for it.)

Sauce Ingredients:

2 tablespoons butter

3 tablespoons flour

3/4 cup milk

1 cup low sodium chicken broth

2 teaspoons cooking sherry (I substituted 1 tsp. of apple cider vinegar + 1 tsp. water)

1 tablespoon Dijon mustard (I substituted 1 T. of regular mustard)

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme leaves

1/2 teaspoon pepper

Other Ingredients:

2 cups shredded cheese, reserving 1/2 cup to sprinkle over top of casserole

2 cups cooked chicken (use rotisserie or chicken breasts)

4 oz. ham, diced

12 oz. uncooked pasta

2 tablespoons melted butter

1/2 cup Panko breadcrumbs (I used homemade breadcrumbs)

Directions:

1.     Preheat oven to 350 degrees.

2.     Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk. Return to heat and stir while whisking until thick and bubbly. Add in sherry, Dijon, Worcestershire, thyme and pepper. Stir in 1 1/2 cups of cheese.

3.     Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a large greased casserole dish.

4.     Combine melted butter, Panko bread crumbs and remaining 1/2 cup of cheese. Sprinkle over top of casserole.

5.     Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.

Blueberry Buttermilk Muffins

shared by Patty H. (These were awesome! They were light and puffy, probably 1,500 calories each; not really but they tasted that good.  I used real buttermilk. I made this as posted below.  The next time I might try reducing the sugar to 1/2 cup.)

Ingredients

2 1⁄2 cups flour

1 1⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

3⁄4 cup sugar

1⁄4 teaspoon salt

2 eggs, beaten

1 cup buttermilk

4 ounces butter or 1⁄2 cup oil

1 1⁄2 cups blueberries

1 teaspoon vanilla

Directions

1.     Sift dry ingredients together in a large bowl.

2.     In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.

3.     Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.

4.     Fold in blueberries.

5.     Spoon batter into greased muffin cups and bake till golden brown.

6.     Bake at 400 F for 20 -30 minutes.

Cheesy Cheddar Quick Bread

shared by Patty H.  (this was easy, quick and delicious; a tasty accompaniment to soup)

Ingredients

2 cups all-purpose flour

4 teaspoon baking powder

1 tablespoon sugar

1½ teaspoon garlic powder

½ teaspoon salt

1½ cups shredded cheddar cheese (I used Colby/Monterrey Jack)

1 cup milk

1 large egg, beaten

2 tablespoon butter, melted

Instructions

1.     Preheat oven to 350° Grease/spray a loaf pan.

2.     In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside.

3.     In a separate bowl, whisk together milk, egg & butter.

4.     Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix.

5.     Spoon/pour into loaf pan.

6.     Bake for 45-50 minutes. Top should be a golden brown.

7.     Cool on wire rack. Remove loaf from pan, slice & serve.