Ham and Cheese Pasta

This is just another of our favorite dinners. It taste fabulous! Plus, it's not a very time consuming, homestyle meal.
I don't know the calories and things like that, I am sure I could figure that info out, I choose not to, lol, because I don't think I want to know.
We do also eat healthy meals, even if I am a fan of homestyle type dinners and casseroles, I do serve well balanced meals and the children will eat healthy snacks and breakfasts. Besides, who doesn't love macaroni and cheese?
I do have a killer homemade macaroni and cheese recipe, that I should be posting with pictures soon. (I may be making that this weekend). But this macaroni and cheese is a little different, and of course, you could always change the recipe around a little to your liking.
Ingredients;
2 or 3 Hatfield Ham Steaks (cubed)
1 - 1 and a half lbs Cooper Sharp cheese (sliced or cubed)
1 tbsp minced garlic
2 cups of milk
1 box Barilla Penne or Ziti pasta
2 tbsp butter

Preheat oven to 350. Butter a 13x9 baking dish.
Cook and drain pasta per instructions on box.
In a medium sized pot, melt butter over low heat.
Add minced garlic, (or fresh garlic), stir 2-3 minutes, add milk.
Stir over med high heat until the milk starts to boil, add cheese, a little at a time, stirring often.
When cheese sauce becomes thick and smooth, remove from heat.
Add ham and pasta in baking dish, pour cheese mixture over top.
Bake for about 30 minutes, or until top starts to get brown.

You could make this with any types of cheese, and even change the meat if you desire. I do make a similar dinner, with sausage and cheese.

Genevive's Favorite Dinner to Help With in the Kitchen

This is another of our favorite meals, it has been so long since we started making this, I think it may have come from a Kraft magazine.
This is also a very easy and quick dinner to prepare, and is great for when you have little ones who like to help in the kitchen.
Genevive is 4, and she loves to cook and is actually a big helper with cooking, cleaning, and doing laundry!
Her favorite part is to help add the ingredients and stir. This specific recipe, needs 8 large eggs, beaten. So, Genevive always likes to do the eggs part!
She takes a Pyrex measuring cup and a fork, and mom breaks all the eggs for her, lol, and she stabs at the yolks and mushes them up with her fork. This also gives me time to cut the ham and gather the rest of the ingredients!
The ingredients needed are as follows;
2 Hatfield Ham Steaks (chopped) (we prefer maple flavor, but you can use 2 cups worth of your favorite ham)
8 large eggs, beaten
1 cup of Breakstone's sour cream
1 bag of Kraft shredded cheddar cheese
1 box of Stove Top Stuffing (right from the pkg! No need to make ahead!)
1 bag of frozen broccoli (strain frozen veggies in a strainer and run cool water on them! This helps a lot with keeping extra water out of your dishes!)

Preheat oven to 375
Spray baking dish with nonstick cooking spray (We found that Pyrex glass round bakeware works best for us!)
After the eggs are beaten, add the sour cream and stir (a good job for your little one!)
Add the broccoli and stove top and stir until mixed.
Add ham cubes, and some of the shredded cheddar and stir!
Bake uncovered for 45 minutes
Make sure the eggs are fully cooked!
Top with remaining cheddar cheese and cook 5 minutes or until cheese is melted.

I am sure there are a lot of variations you could use in this recipe!
We love this dish a lot and this is another that I can not expect to have leftovers from.
It's also a fairly cheap dish to make, and allows for more time to spend time with the kids, or cut out some coupons, since it only takes a few minutes to prepare!
I hope you enjoy this recipe as much as my family does.
Please leave comments or suggestions or share your variations you try!

My Family's Favorite Dinner

Ok, well, I guess I shouldn't label any as "My Family's Favorite Dinner", since there are a lot of those.
It does seem a little rare though, that all 6 of us, actually will sit and eat and enjoy the same dinner! So, when I post our favorites, like the one pictured above, I call it "My Family's Favorite Dinner".
This has been a long time favorite, and the amount you see pictured here, will normally be completely gone within a half hour! If not, there will be an average portion left, which is then put in a round Ziploc container (my favorites to keep leftovers, especially soups, chili, and casseroles!), and put in the fridge for some lucky person to eat the next day!
This is also a fairly quick and simple recipe, although you will have some extra dishes with this one.
Here is the recipe;

Ham and Potato Chowder

2 or 3 Hatfield Maple Ham Steaks (cut into 1 inch cubes)
6-10 medium to large red potatoes (cubed and skinned if you prefer)
1 large green pepper (chopped)
1 medium sweet or yellow onion (chopped)
pepper to taste
2 cups of milk
3 tablespoons of flour, sifted
Half pound of sliced Cooper cheese (or your favorite, American seems to have the better taste)
2 tablespoons of real salted butter

Spray casserole or 13x9 baking dish with nonstick cooking spray.
Preheat oven to 375
Boil water in large pot, add cubed potatoes and boil until soft but still firm.
Melt butter in large frying pan, add green pepper, onion, and pepper.
Stir often and cook until onions are transparent.
On medium to medium high heat, add 2 cups of milk, stir often until it starts to boil. Add flour and stir until sauce is thickened.
Place ham in baking dish, drain potatoes and add with the ham.
Top with the veggies and sauce mixture. Stir!
Bake for 30 minutes.
Remove from oven and add cheese.
Bake for an additional 5 minutes or until cheese is melted.
Sauce will thicken while it sits!

You can always adjust the amounts to your liking. Some may like more or less sauce, plain ham, rather then maple flavor. I wouldn't really suggest a different potato, although yukon gold does work well, you have to be careful and find a good potato that does not hold to much water, I have had this happen, and the sauce does get extra runny!
You can also choose a different cheese. I have used Clearfield American cheese, and it works very well. Cooper just has an extra tasty sharpness to it.
We just had this for dinner the other night, and I should mention that the reason there is a small section without cheese, is because our oldest son, Aaron, is going through a phase where he does not like melted cheese. lol. Although, he will have seconds, and he does not seem to care if  "a tiny speck of cheese is on his plate".
My husband also said the other night that he wondered if the sausage gravy they serve on biscuits and breakfast type dishes would work. That would be an interesting addition, however I don't believe that would work with the ham. I am thinking of trying that, (even though it's a bit more fattening), and using pepper and onion sausage, or maybe sweet italian sausage next time.
Please comment if you try this dish for your family and let me know what they thought!