Category Archives: food

Jun23

Hawaiian Ham and Cheese Sammies

Posted on June 23, 2014 by madisonzanecreations

Hawaiian Ham and Cheese Sammies

I just made these Sammies for my quilting friends, but the recipe was given to me from my niece’s sister. She served them at Jenna’s wedding shower a couple of years ago. I have made them several times and everyone loves them! In the picture above, I used the Hawaiian Sub rolls.

You will need:

Hawaiian Ham and Cheese Sammies

2 packages of Hawaiian rolls

thinly sliced ham (I used leftover ham from Easter)…@ 1 1/2 lbs

Slices of swiss or provolone cheese @ 1 lb

Dressing

1 stick of butter

2 Tbsp Dijon Mustard

2 Tbsp poppy seeds

2 Tbsp Worchestershire sauce

1/4 cup of brown sugar

Melt butter, then mix all of the remaining dressing ingredients together over medium heat until well mixed. Slice all of the bun in half (like a sandwich) and spoon some of the sauce on the bottom halves.

Hawaiian Ham and Cheese Sammies

Lay meat and cheese on the bottom half of the buns, then top with the top part of the bun.

Hawaiian Ham and Cheese Sammies

Pour the remaining dressing over the top of all the buns and bake at 350 degrees for 15-20 minutes (or until the cheese melts) I used one 9×12 inch pan and on 8×8 inch pan. I lined the pan with foil to help with clean up.

You may need to tent with foil to prevent the tops from scorching if you need to keep the sandwiches for longer than 15 minutes.

Hawaiian Ham and Cheese Sammies

This is a picture of the food table at the Wedding Shower and the new Mr. and Mrs. Settles!

The Sammies at the Shower

Mr. and Mrs. Settles

Mar10

Cheddar Bacon and Egg Salad from Bunsinmyoven!

Posted on March 10, 2014 by madisonzanecreations

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bacon cheddar egg salad

I am trying to “Think Spring” and with Spring, we will be celebrating Easter. I am always in need of ways to use up all those boiled eggs and I just came across this amazing Egg Salad at www.bunsinmyoven.com. She said, “not the baby type”, she likes to bake.

cheddar bacon egg salad

Yes, I know it calls for 6 eggs, but my hubby ate one before I got the salad made!

cheddar bacon egg salad

After you boil and peel the eggs, place them in a bowl and mash them with a fork.

cheddar bacon egg salad

In another small bowl mix, mayo, mustard, vinegar, parsley flakes, salt (I thought mine was a little too salty) and pepper.

cheddar bacon egg salad

Add the bacon, cheese and the mayo mixture to the mashed eggs!

cheddar bacon egg salad

I had my first sandwich on muffin and enjoyed it with a glass of OJ for breakfast. It was wonderful! Someone suggested grilling it and adding some lettuce and tomato. I might give that a try next time around. “Hop” on over to www.bunsinmyoven.com and check out all of her other goodies.

Ingredients:

6 eggs 4 slices bacon 1/2 cup mayonnaise 1 tablespoon mustard 1 teaspoon vinegar 1 teaspoon dried parsley flakes 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup grated cheddar cheese

Directions:

Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes. Run the eggs under cold water or place them in an ice bath until cold. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar. Serve as a dip with crackers or between bread as a sandwich.

Jan31

Lemon Gingerbread Trifle

Posted on January 31, 2014 by madisonzanecreations

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lemon gingerbread

Who doesn’t love the smell of gingerbread baking on a cold winter day? I recently needed a dessert to take to a pot-luck and the thought of gingerbread baking won me over.

lemon gingerbread

This was so easy to make. Just make the gingerbread according to the directions on the box. Open the can of lemon crème and you have a great tasting dessert.

gingerbread

Cube the gingerbread and start with a layer in the bottom of a trifle bowl.

gingerbread and lemon

Next add 1/2 a can of lemon creme

gingerbread and lemon

Next add 1/2 of a small carton of Cool Whip. Repeat the layers and ENJOY!

Oct27

Spooky Deviled Eggs

Posted on October 27, 2013 by madisonzanecreations

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Spooky Deviled Eggs

I was invited to a wiener roast at my sister’s house this month and I thought it would be fun to make these “spider” deviled eggs that I had “pinned”. I just looked at their picture to see how to cut the olives.

deviled eggs

To make my deviled eggs I use just three ingredients:

Oh yes… and 6 boiled eggs…

1/4 cup of yellow mustard

1/4 cup of Miracle Whip

1 tlbs of sweet relish

Cut the boiled eggs length-wise and place the yolks in a bowl. Add the relish, mustard and Miracle W hip. Mash with a fork until well mixed. Place this mixture back into the egg white. For my Spooky Eggs, I cut black olives to make the spider and it’s legs…

Clayton and Craig

The wiener roast was to celebrate the birthday’s of these two handsome young men! Happy Birthday Clayton and Craig!!

Oct19

Pumpkin Spice Cupcakes

Posted on October 19, 2013 by madisonzanecreations

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Pumpkin Spice Cake

If you want to make some simple cupcakes that bring with them the great pumpkin flavor, you can buy this limited edition Duncan Hines cupcake mix.

pumpkin spice cupcake

Included in the mix is a wonderful icing. I think the icing is what makes the cupcakes.

frosting bag

The pastry bag is included the cake mix, The instructions state to put the bag into a tall glass to fill it and this worked great. This was the first time I had used a pastry bag and the first few cupcakes didn’t look so great.

pumpkin spice cupcake

I just smoothed the icing on the first tries and added some sprinkles. They still tasted delicious . The mix makes @ a dozen cupcakes.

The card was made by my dear friend, Francie. She sends me tons of beautiful cards throughout the year and I love it when they arrive in the mail. Thanks Francie!!

Aug20

Chicken Pot Pie

Posted on August 20, 2013 by madisonzanecreations

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Chicken Pot Pie

Even though it is still August, here in Ohio the weather is Fall- like. Now it’s the time to fix a hot meal. Chicken Pot Pie is one of the family favorites. I usually make this with left-over rotisserie

chicken. It is really easy and quick to put together.

Chicken Pot Pie

1 2/3 cups of frozen mixed veggies (thawed)

1 cup cooked chicken

1 can of cream of chicken soup

1 cup of Bisquick

1/2 cup of milk

1 egg

Chicken Pot pie

In an ungreased 9 inch pie plate mix the veggies, cream of chicken soup and the chicken.

Chicken Pot pie

Mix the Bisquick, milk and egg in bowl.

Chicken pot pie

Pour over the veggie mixture and bake uncovered for 30 minutes at 400 degrees.

Chicken pot pie

Jul9

Cinnamon Roll Swirl Cake

Posted on July 9, 2013 by madisonzanecreations

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Cinnamon Roll Swirl Cake

Yesterday I went on an outing with my sister and her grandson and she said, “You are putting too many paper things on your blog. I like to read different things.” So this one is for Terri.

Terri and Ben

The Quilties went to Linda’s to sew today and I was in charge of the “sugar”. My favorite thing now that I have given up Coke Zero for the Summer. (that was a bad idea) Someone had posted this on Facebook, so I thought I would give it a try…

Cinnamon Roll Swirl Cake

:BATTER:
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, soft to the point of almost melted* (I only used 1/2 cup and that was more than enough)
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter.

Cake mix

Once mixed; slowly pour in the butter. Stir into batter.

add butter

Pour into a greased 9×13 pan.
For the topping, mix all the ingredients together until well combined.

topping

Drop evenly over the batter

drop topping

Swirl with a knife

HOLY COW in the original post I FORGOT to post the time and temp! bake at 350 degrees for 30-40 minutes….so sorry!!!

GLAZE:

2 cups powdered sugar

5 tbsp. milk

1 tsp vanilla

glaze

cake

While cake is warm – drizzle the glaze over the cake!! YUM

Jun21

Sea Salt Caramel Rice Krispie Treats

Posted on June 21, 2013 by madisonzanecreations

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sea salt caramel bars

What can I say…OMG! The quote in the magazine was “the combination of caramel and sea salt gives this childhood treat grown-up flavor!” So true!! I am trying to clear out some clutter and ran across this on a page I had torn out of “Country Living” magazine. I have no idea how long I have had it but I thought I would give it a try. Some of Quilties were coming over to sew on Tues, so I whipped these up and they were a big hit. Rice Krispie treats on “crack”. (no I don’t do drugs but they did prove to be addicting.)

Salted Golden Caramel Bars

Vegetable oil, for greasing dishes (I used PAM)

8 cups puffed rice cereal (Rice Krispies)

3/4 cup corn syrup

2/3 cup sweetened condensed milk

1/2 cup packed light-brown sugar

1/4 cup of granulated sugar

4 tablespoons unsalted butter

1 teaspoon sea salt

1 1/2 teaspoons of vanilla extract

1/4 cup dark chocolate chips, melted (I used semi=sweet Toll House)

Rice Krispie treats

Oops! I forgot to put the white sugar in the picture!

caramel bars

1.Liberally oil a large mixing bowl and 9 x 13 inch baking dish. Place cereal in bowl and set it and dish aside. (I didn’t oil the bowl)

2. In medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter and sea salt.

boil ingredients

place in saucepan

Allow mixture to come to a boil, while stirring continuously, until a light golden brown, 5 to 6 minutes. (at this point I was trying to calculate how many calories I was burning while stirring that caramel)

light golden brown

3. Remove mixture from heat, stir in vanilla and immediately pour over cereal.

pour over cereal

Stir to completely mix and then evenly spread in prepared baking dish.

spread in pan

Smash the treats into the prepared pan. I used waxed paper to compress the treats.

release from pan

4. Set aside and let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chocolate and refrigerate until set, about 15 minutes. Cut into 15 bars.

Now this step is when I ran into a problem. As you can see from the picture my chocolate was just lumps.

melted chocolate

So I put the chocolate into a sandwich bag and snipped the end and squeezed the chocolate onto the treats.

salted caramel treats

protein 2 g. fat 5 g carbohydrate 45 g fiber 0g cholesterol 13mg calories 231

Jun7

Tortellini Marinara

Posted on June 7, 2013 by madisonzanecreations

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Tortellini Marinara

I found a fast and simple recipe that my husband would actually try. It is from “Taste of Home, Quick Cooking” magazine dated Dec 2004. I decided it was time to try some of the recipes or get rid of the magazines. This is my first ( of I hope many) I will try this Summer.

Tortellini Marinara

prep time 25 mins

1 package (9 oz) refrigerated cheese tortellini (I just used the frozen)

1 pound bulk Italian sausage

1 package (15 oz) refrigerated marinara sauce (I used the jar)

1 can (14.5 oz) diced Italian tomatoes, undrained

1/2 pound of sliced fresh mushrooms

1 cup (4 oz) shredded mozzarella cheese

Cook tortellini according to package directions.

fresh mushrooms

I chopped my mushrooms and thought it looked like a lot, so I only used the amount on the right.

brown sausage

While the tortellini is cooking, brown your sausage in a large skillet over medium heat until no longer pink: drain.

tortellini marinara

Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat: cover and simmer for 5 minutes or until mushrooms are tender.

Drain Tortellini: stir into skillet. Sprinkle with mozzarella cheese. Remove from heat: cover and let stand for 5 minutes or until cheese is melted. Yield : 8 servings!

finished dinner

I had to transfer the everything to a big pot to mix it together. It was too much for my biggest skillet. Hope you enjoy! My husband even went back for seconds.

May25

Dreamsicle Trifle

Posted on May 25, 2013 by madisonzanecreations

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Dreamsicle Trifle

My Summer is starting out fantastic. I returned from a trip to CO on Wednesday and Thursday and Friday was spent sewing with great friends. In the Spring and Fall we gather at a friend’s house and she hosts a week of great sewing and fun. I went with the intention of clearing some items from my UFO lists, but ending up adding two terrific projects. I will be posting the sewing projects soon, but I wanted to share the new dessert I tried. Each of us will take turns providing lunch or dinner for the crowd. When I shared with some of my other girlfriends my intentions, they said “You are trying out a new recipe on them without making it first?” My thought was what better way to try a new recipe, if they are true friends they will give me their honest opinion and they loved it!

I got this recipe off of Pinterest with a link here to the original blog. I would have to rename this “Jet Bar” Trifle, because when I was in Grade School (pre-Mrs. Obama) if you finished your school lunch you could purchase a Jet Bar. The Jet Bar was really the same thing as this Dreamsicle, but my memory screams Jet Bar. It was orange sherbet with vanilla ice cream in the middle. I didn’t get a chance to eat at school very often. Back in the day, we walked to school and walked home almost everyday for lunch. No, I am not going to tell you it was 10 miles in the snow, but it was maybe a half a mile each way and we would have logged about 2 miles per day. There were no school busses in the city and NO snow days. OK, enough of my healthy childhood…on to the good stuff!

Dreamsicle Trifle
2 large cans mandarin oranges
1 small pkg. orange gelatin powder
1 pint orange sherbet
1 cup whipping cream, whipped (no sugar or vanilla, just whipped.)
1 angel food cake, cubed
whipped topping

Drain 1 cup liquid from mandarin oranges. Bring to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream. It is okay if there are uneven streaks, just don’t smash those fluffy whipped cream bubbles. Put half the cake cubes in the trifle dish (or other dish that is not as fancy), cramming them together so they will stay in a tight layer. Pour half the orange mixture over the top, cover with a thin layer of whipped topping, and top with half the oranges. On top of the oranges, put the remaining of the cake cube in, pour over the remaining mixture, cover with the remaining oranges and cover with whipped topping. Refrigerate.

These directions are directly from the Time Travel Kitchen blog.

stir boiling juice in Jello

cram cake cubes in dish

add orange sherbet to Jello

Whip the whipping cream

Now here is where I ran into a problem. I am whipping cream challenged! I have always avoided the use of whipping cream and this was the first time I tried it and I failed! It looked more like cream cheese and I was told I over beat it! It still tasted fine. I really think you could just use a large Cool Whip and avoid the whipping cream all together. I will try that next time and I will also have to have my sister give me “whipping cream lessons”.

finished product

put in the layers

I you go to the original blog she will show you a fancy orange peel twist to put on top. I took the easy way out and put some oranges on top and added a sprig of peppermint! They loved it!