Ham and Egg Cups

 I try to have a "breakfast for dinner" at least once every other week if not more. It gives us a break from a heavier meal. Plus the kids LOVE it.  Especially pancake or waffle night.

But sometimes I just want to have some eggs.

I kept seeing these ham/egg "cups" on Facebook.  I thought they looked like fun so I decided we would have them earlier this week.

And they were fun.

For the most part they were well liked too.  I have one non-eater who (bless her heart) tried REALLY hard to eat it. She just couldn't do it.  She did eat the ham though.  The egg was too much for her. Thankfully I also used homemade bread to make toast and we had some fruit, so she didn't go hungry.

Oh, and these are EASY. They would make a great breakfast or brunch food and would be wonderful for those "brunch" type baby or wedding showers. They are kind of elegant looking (not that you can tell looking at my pictures:) and easy to eat with the hands.

Ingredients:
1/2 pound (or so) of deli sliced ham (mine was kind of a cross between thick and thin so I just used one slice per "cup".  For thin, I would use two)

eggs (one per cup depending on how much you want to make)

shredded cheddar cheese of your choice (or whatever cheese you prefer)

chives

salt and pepper to taste

Directions:
Spray the cups of a muffin tin.

Push a slice or two (depending on thickness) of ham into each cup to conform to the "cup" shape.

Break open an egg in each "cup".

Sprinkle with salt and pepper.

Top with cheese.

Bake at 350 for about 15 minutes (until whites of egg have set except that is hard to see under the cheese :).

Sprinkle chives on top.

Enjoy.

The only change I would make is possible scrambling a few of the eggs next time in the cups because my hubby doesn't care for the yolk all in one piece. He would rather it all be mixed together. :)

Otherwise, it was a hit with my egg eaters.

Kind of a nice twist on eggs and cheese.

Enjoy!

Reba

Hopping John

I really thought I had shared this recipe which just shows what a blur December was. :) Because today when I searched for it, it was not there. Oops.

So here is the recipe for Hopping John.

We eat this on New Year's if we are with my parents. You know, supposedly eating black-eye peas on January 1 is good luck. Now I don't really believe in luck, but I never turn down a reason to eat sausage, ham, rice, and beans. :)

If you are a Southerner, you have probably eaten this. If you aren't, you may think it sounds crazy.

But it really is good. I promise.

Even my picky picky eaters will eat this.

In fact, tonight the pickiest ate 5 bowls.

And one of my children who gags at anything the color green will eat this up in a heartbeat, celery and all. In fact, he wanted this for his birthday meal. So that is what we had.

You can either cook this on the stove or in a crock pot. If you know me at all, you know which way I went.

Ingredients:
1 cup celery, sliced (I just sliced a couple stalks)

2/3 cup onions, chopped (I used a yellow)

1/8 tsp garlic powder

1 tbsp vegetable oil or bacon drippings

2 (10 3/4 oz) cans chicken broth

1 (16 oz) bag frozen black eye peas or 15 oz can black eye peas (I used the can...I have had trouble getting frozen to cook thoroughly)

1/2 lb ham, cut into cubes (I totally cheated on this...bought a package of already cubed ham :)

4 oz smoked sausage, sliced (I just used the Lil Smokies/cocktail wienies and slice them in half)

1/4 tsp crushed red pepper

1 bay leaf

3 cups cooked long-grain enriched white rice

Directions:
Saute' celery and onion in vegetable oil or bacon drippings until tender.

For the stovetop:
Add remaining ingredients except rice. Bring to a boil. Cover. Reduce heat and simmer for 40 minutes or until the peas are tender.

Remove and discard bay leaf.

Add rice and heat through.

For the crockpot:
After sauteing the celery and onions, add all ingredients except for the rice to the crockpot.

I think I cooked it about five hours. I started off on high then switched to low.

I am trying to remember exactly.

Anyway, when the beans are cooked thoroughly, remove the bay leaf and add the rice about 30 minutes before serving.

Oh, and I made a double batch since we were having family over for our son's birthday. I think a regular batch would easily feed about 6. :)

Reba

Ham Sandwiches

One night I asked my family what the one meal they wanted me to cook that month was as I planned my menu. (I really only plan a week at a time but I was trying to think ahead.) Both Hunter and Maria requested the "Square Sandwiches".

I honestly don't know the real name.

I just know I have had them at baby showers and finally got the recipe from my friend Carrie. I now make them for dinner on occasion and they get gobbled up. Tonight I made two packages...that made 24 sandwiches. I think one growing boy who will remain nameless ate 10 just alone. Yes, 10. (Lauren is the one person who won't touch them due to the mustard on them.)

Throw in some chips and a little fruit, and it makes a pretty good meal.

And the best part? They are easy, easy, easy. Few ingredients. And they can be made ahead of time and refrigerated until ready to be cooked.

So here is the recipe for any ham sandwich lovers you might have in your household...

Ingredients:
1 package of King's Hawaiian Sweet Rolls (I made one package of the sweet rolls, one of the wheat rolls just to pretend to be healthier...)
1 package of deli ham, thin sliced
1 package of Swiss cheese (I only use cheese with holes...I don't trust Swiss Cheese without holes)
1 stick margarine/butter (I do sometimes just use half a stick)
1 tbsp onion flakes/dried chopped onion
1/2 tbsp poppy seed
1/2 tbsp Worcestershire
1 1/2 tbsp mustard (as in the yellow kind you put on hamburgers)

Split the rolls on one side and put half a slice of Swiss cheese (or a whole one if you wish) plus a couple pieces of the deli ham folded inside. I usually put them in an 11 x 7 baking dish.

Melt the butter/margarine. Stir in the onion, poppy, Worcestershire, and mustard all together and pour over the top of the sandwiches.

Bake at 350 for 10 minutes.

Enjoy!


When I make them ahead, I sometimes pour the butter on top and sometimes wait. Depends on the circumstances.

Happy cooking!
Reba