Marvelous Recipes

This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!

2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables

1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.

2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.

Emily

Chicken, ham and Swiss cheese are a winning combination in this tasty all-in-one casserole.

4 cups boiling water
2 (5.7 ounces each) boxes sun-dried tomato Florentine long grain & wild rice mix*
4 large boneless skinless chicken breasts
8 slices thick-sliced fully cooked deli ham
1/4 cup diced red bell pepper
4 (1 ounce each) slices Swiss cheese, cut in half

1. Heat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Stir together the boiling water, rice and rice seasoning mixes in the baking dish.

3. Cut the chicken breasts in half lengthwise; wrap a ham slice around each chicken piece. Add the bell pepper to the rice mixture; place the wrapped chicken pieces over the rice. Cover with foil and bake for 40 to 45 minutes. Uncover and bake an additional 10 minutes or until the liquid is absorbed and chicken juices run clear when thickest part is cut.

4. Top each chicken breast with cheese. Bake, uncovered, 3 to 4 minutes or until cheese is melted. Makes 8 servings.**

* You may substitute other varieties of rice mixtures, such as mushroom or chicken.

**This recipe is easily divided in half if you only need 4 servings.

Emily

Your family and guests alike will enjoy this hearty and delicious casserole. And you will love how little time it takes to prepare!

1 (30 ounce) package frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked crisp and crumbled
1/2 cup chopped red bell pepper
1 cup chopped green onions
1 (15 ounce) jar cheese dip
1/2 cup sour cream

1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Arrange the potato wedges in the baking dish; bake for 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top; sprinkle with the remaining ham, bacon and bell pepper.

3. Bake for 20 to 30 minutes or until the cheese dip is melted and the potatoes are tender. Top with dollops of sour cream and the remaining green onions. Makes 8 servings.

Emily

This is a wonderful alternative to regular deviled eggs. The deviled ham gives these eggs a delightful country flavor!

6 hard-boiled eggs, shells removed
1 (3 ounce) can deviled ham
1 tablespoon spicy brown mustard
3 tablespoons mayonnaise
1/4 teaspoon salt
Paprika

1. Slice the eggs in half; carefully remove the yolks into a small mixing bowl. Mash the yolks with a fork; stir in the deviled ham, mustard, mayonnaise and salt, mixing until creamy.

2. Spoon the mixture back into the hollows in the egg whites; sprinkle with a small amount of Paprika for color. Makes 12 halves, each with 1 gram carbohydrate, a trace of fiber and 4 grams of protein.

Emily

Frozen vegetables and canned soup make this cheesy ham dinner super fast-to-fix!

3 cups frozen cut green beans, thawed
2 cups frozen corn, thawed
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 (10-3/4 oz) can condensed cream of chicken soup, undiluted
1/2 cup sour cream
2 cups cooked chopped ham
1 cup shredded cheddar cheese

In a 12-inch skillet over medium heat, sauté the green beans and corn in butter or margarine. Sprinkle with the flour; mix well. In a large bowl, combine the soup, sour cream and ham. Stir into the vegetable mixture.

Cook over medium heat until heated through. Remove from the heat; sprinkle with the cheese. Cover and let stand until the cheese is melted, about 3 minutes. Makes 4 servings.

Emily

These delightfully delicious potato balls are sure to be a hit at your next party or get-together!

2 cups cooked mashed potatoes
2 cups finely chopped cooked ham
1 cup shredded Swiss cheese
1/2 cup mayonnaise
2 large eggs, beaten
1/4 cup finely chopped onion
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups crushed cornflakes

1. In a large mixing bowl, combine all the ingredients except the cornflakes; mix well. Shape into 1-inch balls.

2. Roll each ball in cornflakes and arrange on a greased 11×7-inch baking sheet.

3. Bake at 350 degrees F for 30 minutes or until brown. Makes 15 servings.

Emily

This thick, rich and creamy soup is pure comfort food!

5-1/2 cups peeled potatoes, cubed, divided
2-3/4 cups water
2/3 cup butter or margarine, cubed
1-1/3 cups fully cooked ham, cubed
2 celery ribs, chopped
2/3 cup chopped onion
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese, (Velveeta), cubed
1/2 cup heavy whipping cream

1. Place 4-1/2 cups of the potatoes in a large saucepan; add water and bring to a boil over high heat. Reduce heat to medium and cook, covered, 15 to 20 minutes or until potatoes are tender. Remove from heat but do not drain. Mash the potatoes; stir in butter or margarine.

2. In a 3 quart slow cooker, combine the ham, celery, onion, garlic powder, paprika, salt, pepper and remaining 1 cup cubed potatoes. Stir in the mashed potatoes; top with cheese.

3. Cover and cook on Low for 5 to 6 hours or until the potatoes are tender. Stir in the heavy whipping cream.  Makes 6 servings.

Emily

A cheesy, delicious, all-in-one meal. Serve with cut up fresh fruit for a tasty breakfast or brunch!

1 (1 pound) loaf French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 ounces thinly sliced cooked ham
8 ounces sliced  Swiss cheese
4 large eggs
2 cups milk
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2-1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, melted

1. Arrange 1/2 the bread slices in bottom of an ungreased 13×9-inch baking dish, overlapping as needed. Brush with mustard; top evenly with ham and  Swiss cheese, overlapping as needed. Arrange remaining bread slices over the first layer to make sandwiches.

2. In a medium bowl, beat eggs and milk with a wire whisk until well blended. Carefully pour over the sandwiches. Cover and refrigerate at least 1 hour but no more than 12 hours.

3. In a small bowl, combine Parmesan cheese, bread crumbs, parsley, salt, pepper and melted butter or margarine. Uncover casserole; sprinkle with crumb topping.

4. Bake at 375 degrees F for 30 to 35 minutes or until sandwiches are golden brown and puffed. Makes 10 servings.

Emily