The Daily Dish Recipes

Leftover ham from the holidays? I have a great recipe to help use up some of the ham and make a meal that is fit for a king. Plus, the kids love it, so you can’t get any better than that. Usually I sprinkle some cheese over the top of it just before serving and its absolutely perfect.

Ham and Potato Chowder Recipe

1/4 c. melted butter
1 med. onion, minced
3/4 c. diced ham
1/2 c. chopped celery
2 c. finely diced raw potatoes (we use different kinds each time - sometimes whatever we have leftover)
1/4 c. flour
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper (depends on how strong you want it)
4 c. milk

In a large saucepan, melt the butter and then saute the onion and celery. Add the ham and saute as soon as the onion starts to turn “milky/clear”. Add the potatoes and cook about 10 minutes or so longer. Remove the saucepan from the heat and add the flour, the salt and pepper. Mix well. Add the milk and return to the heat. DO NOT LET BOIL. Stir and allow the mixture to warm slowly. Needs to be served immediately because chowder will continue to thicken upon standing. If this happens, you can add some warm water to the chowder to thin it out a little and give it the desired consistency. Enjoy! Double the recipe if you would like to freeze a batch. Chowder will be thinner when you serve it next time. Can be refrigerated for about 2-3 days if stored in an airtight container. Delicious!

When I was growing up, I remember going to my friends house and getting the chance to make a really yummy snack with her mom. As soon as my kids were old enough, we made our first batch ourselves and have never stopped. They love Puppy Chow Snack Mix and know how to make it themselves now. This is the recipe we use:

Puppy Chow Snack Mix Recipe

1 stick of butter
1 small bag chocolate chips
1 c. peanut butter
1 box Chex Rice Cereal (we have also used Crispix)
1 box powdered sugar

In a large pot or saucepan over low heat, melt butter, chocolate chips and peanut butter. Mix well. Add the cereal and mix, coating all pieces. Pour the entire warm mixture into a paper bag with the powdered sugar. Close tightly and shake to coat. Turn the coated mixture out onto a piece of waxed paper, spreading out thin to allow to cool. Can be stored in an air-tight container, shake before eating. Looks really cute served in a clean dog bowl at parties or just because. Yummy!

I have always loved Green Bean Casserole since I was very young. When I got older, I longed for a less “processed” way to make it, including having fresh ingredients. I have made green bean casserole the traditional way, and just used fresh green beans, but when I stumbled across this recipe for a ‘totally from scratch’ green bean casserole, I jumped on it. I love preparing this for special holidays, and I do switch it out (depending on time and volume needed) with the traditional recipe, but either way - it’s still good.

Special Easter ‘Made From Scratch’ Green Bean Casserole

2 packages frozen French cut green beans (you can use fresh green beans if you desire)
8 oz. package of crimini mushrooms, quartered (sometimes I use sliced and chopped portobella mushrooms)
3 Tbs. butter
1 small onion, chopped
1 Tbs. chopped fresh parsley
2 Tbs. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 c, milk
1 c. sour cream
1/2 c. shredded Cheddar cheese
1 can French fried onions

Preheat your oven to 350 degrees F. Place the green beans into a saucepan and fill with about a 1/2 in. of water. Bring the water to a boil and steam the green beans until they are tender but still a nice bright color. Approximately five minutes or so. Drain them. Add the mushrooms and toss together.
In a larger skillet, melt the butter over med. heat. Add the onion and parsley and then cook and stir until the onion is tender. Using a whisk or fork, whisk in the flour until well blended and then mix in the salt and pepper. Slowly whisk in the milk, stirring constantly so that no lumps form and add and stir in the sour cream. Warm on medium until the sauce begins to bubble. Now add the green beans and mushrooms, stir to coat.
Now, remove the skillet from the heat and add some Cheddar cheese and French fried onions, saving a little of both to sprinkle over the top. Spoon entire green bean mixture into a casserole dish and then top with the remaining french friend onions and cheese. Bake in a preheated oven until the cheese melts, about 15 minutes. Absolutely fantastic with ANY meal!!

Well, after a long and impatient wait, we have a litter of six puppies that arrived safe and sound. I am so excited about being a “grandma” and the pups are so amazing.
They are little Shih-tzu puppies and are doing great on day 2. If you want to see more, you can visit my other blog to see pics I took today. Feel free to give me a shout out. In the meantime, stay tuned for some yummy recipes!!