Blackberry/ Raspberry Jam and a Sheet Pan Meal

What a beautiful but windy day we had! 

Scalloped Potatoes and Ham

My daughter sent me home with the ham bone from Easter.

Ham and Potato Soup

 

 On my table today, I'm using my Target lantern decorated with a sprig of berries, pine cone and greenery. The vintage salt and pepper shakers were given to my Mom from a good friend and she gave them to me.  I just love their sweet faces and how they go arm and arm. 

 

I used a red charger from Wal Mart with my special Target dishes that my beloved  hubby and I searched for over twenty years ago.  The Big Star Quilt that I made, I've shown before, but I love getting it out at Christmas time. 

 

 
I've tried this recipe twice now, and the original one from Allrecipes can be found here.   Since I wanted a thicker soup, I've added more potatoes and ham. If you have some leftover ham, this is an excellent recipe to use.   Here's my revised recipe:

4 1/2 cups peeled and cubed potatoes (about 6 medium)
1/2 cup diced celery
1/3 cup finely chopped onion

1 1/2 cups chopped, cooked ham
3 1/2 cups chicken broth
salt and pepper to taste

5 T. butter
5 T. flour
2 cups milk

shredded cheese for garnish

Directions

1. Combine the potatoes, celery, onion, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. I use a potato masher and mash up some of the potatoes.  
4. Serve with some grated cheese on top.

I am sharing this with:

Make It Pretty Monday
Inspire Me
HOME
Let's Dish!
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck

           Thank you for your visit!  xo

Twice Baked Sweet Potatoes

 

I was perusing through some old Taste of Home magazines that I had saved and saw this recipe.  I am in such a mood for Fall food and thought that it sounded tasty.  My family loves twice baked potatoes and I knew this one would be a winner, too.  I know that I'm thinking ahead, but I'm planning to have it on the menu for Christmas Eve.  It's soooo creamy and smooth.   Here's my slightly adapted version:

Creamy and delish with a steak.

2 sweet potatoes, scrubbed and pierced
2 ounces cream cheese
2 T. sour cream
1 T. butter
1/4 t. salt
2 T. brown sugar (I used a brown sugar blend)
1/2 t. cinnamon

Bake the sweet potatoes in the microwave until done.  Let cool enough to handle.  Cut the potatoes in half and carefully remove the pulp, leaving a thin shell.


In a bowl, mash the pulp, adding the cream cheese, sour cream, butter and salt.  Spoon into the potato shells.

Place on baking sheet.  Sprinkle with the brown sugar and cinnamon that have been mixed together.  Bake uncovered at 425 degrees for 12-15 minutes until heated through and topping is golden brown. 

I am sharing this with:                                                                           
Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Home Sweet Home
Potpourri Friday
Weekend Potluck
Seasonal Sundays


Serves 2-4

Potato Packets on the Grill

Here's a "before" we put them on the grill picture.

I had forgotten about this delicious way to fix potatoes, until I needed a great side dish for some burgers.  When you don't want to use the oven, I hope you try these individual packets for your guests at your next cook-out.

For each packet:

1 potato, peeled and sliced thinly
some green onions, sliced
bacon, cooked and crumbled
a pat of butter
a handful of grated cheese

Ready for the grill.

heavy-duty aluminum foil, cut in a square large enough for the ingredients


Spray the aluminum foil square with cooking spray.  Add the potato and the rest of the ingredients.  Fold the square, making sure to double seal all the openings, but leaving room for expansion. 

Place the packets onto the the preheated grill and cook for about 20 minutes, or until the potatoes are cooked through.  You can flip the packets halfway through.

Be careful when opening, as the steam is very HOT!

Ooey gooey cheesy goodness!

 

I am sharing with:

Mix It Up Monday
On the Menu Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Peppery Oven Fries

I got this recipe out of the newspaper.  The oven fries are really savory & delicious & a great side to burgers, steaks or roasts.  If you're making them for kids, you may need to adjust the seasoning.  However, I'll bet they'd like the parmesan flavor.

3 T. grated parmesan cheese

1 t. garlic powder

1/2 t. onion salt

1/4 t. red pepper flakes

1/4 t. black pepper

3 medium potatoes, peeled & cut into 1/2" wedges

cooking spray

Preheat oven to 400 degrees. 

Combine the first 5 ingredients in a large plastic bag.  Set aside.

Coat potatoes liberally with cooking spray; place in bag with the cheese mixture.  Close bag & shake until potatoes are covered with cheese.  Arrange potatoes in a single layer on a jellyroll pan that has been coated with cooking spray.  Bake for 35 minutes.

Serves 4