Ham-and-Swiss-Loaded Potatoes

Found on MyRecipes

Piled high with ham, cheese, and sour cream, this filling dish makes for an easy weeknight supper when paired with a salad. Using a microwave to cook the potatoes first saves more than an hour of baking time.

Yield: 4 servings (serving size: 2 potato halves)

Ingredients

• 4  baking potatoes (about 1 1/2 pounds)
• 1  cup  diced 33%-less-sodium ham (about 6 ounces)
• 1  cup  (4 ounces) shredded Swiss cheese, divided
• 1/2  cup  thinly sliced green onions, divided
• 1/2  cup  fat-free sour cream
• 1/4  teaspoon  freshly ground black pepper

Preparation

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Preheat broiler.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.

Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.

Ham-and-Bacon Quiche

Found on MyRecipes

Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1  (15-oz.) package refrigerated piecrusts
• 1  egg white, lightly beaten
• 6  bacon slices
• 1/2  cup  chopped onion
• 1  cup  sliced fresh mushrooms
• 1 1/2  cups  half-and-half
• 1  cup  chopped cooked ham
• 6  eggs, lightly beaten
• 1/2  teaspoon  seasoning salt
• 1/2  teaspoon  black pepper
• 2  cups  (8 oz.) shredded Swiss cheese
• 2  tablespoons  all-purpose flour

Preparation

1. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

4. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

6. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

7. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

8. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.

Karen Wilcher, Mitchellville, Maryland, Southern Living, APRIL 2006

Kid-Friendly Finger Food: Prosciutto and Taleggio Panini

Found on Parenting

Preparation: 5 minutes
Cook: 5 minutes
Makes: 1 portion
Not suitable for freezing

You will need:
1 slice prosciutto or Parma ham
1 hot dog bun, split down the side
2 ounces Taleggio, orange rind removed, thinly sliced
olive oil, for greasing

Preheat a ridged grill pan, heavy-bottomed frying pan, or panini press. Lay the prosciutto on the base of the hot dog bun, folding it in to fit. Set the cheese on top of the prosciutto and sandwich with the top half of the bun, pressing down well.

Grease the pan with a little olive oil and set the filled bun, top side down, in the hot pan. Press down firmly with a spatula and cook for 2 minutes, until the top of the bun is crisp and golden. Carefully turn the bun over and cook for 2 to 3 minutes more, until the base of the bun is crisp and the cheese has melted.

Transfer to a plate and allow to cool slightly. Cut in half or into quarters to serve.

From Anabel Karmel's Top 100 Finger Foods

Ham and Swiss Sandwich Roll

Found on Pillsbury

INGREDIENTS

1

can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2

tablespoons honey-mustard

6

oz thinly sliced or shaved cooked ham

6

slices (3/4 oz each) Swiss cheese

1

egg, beaten

1

teaspoon sesame seed

DIRECTIONS

• 1Heat oven to 400°F. Spray cookie sheet with cooking spray or grease with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 14x8-inch rectangle.
• 2Spread honey-mustard over dough to within 1 inch of edges. Layer ham and cheese over mustard.
• 3Fold long sides of dough over filling to center of rectangle; pinch to seal. Pinch short sides to seal and tuck under. Brush with egg; sprinkle with sesame seed.
• 4Bake 16 to 18 minutes or until crust is golden brown. Cut into 6 pieces; serve warm.

Ham with Swiss cheese is a great combination, but you can use any of your favorite cheeses in this hearty, hot sandwich roll. Try Colby-Monterey Jack, Cheddar or mozzarella.

Ham Florentine Mini-Cups

Found on Pillsbury

INGREDIENTS

1

box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

1/3

cup garlic-and-herbs spreadable cheese

1/4

cup shredded mozzarella cheese (1 oz)

1/4

cup shredded 5-cheese or 6-cheese Italian cheese blend (1 oz)

3

tablespoons freshly grated Pecorino Romano or regular Romano cheese

2

tablespoons finely chopped shallot or onion

1/4

teaspoon garlic powder

1/8

teaspoon salt, if desired

1/8

teaspoon pepper, if desired

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

24

paper-thin slices (about 4 inch diameter) smoked ham (from two 9-oz packages)*

Freshly grated Parmesan cheese, if desired

DIRECTIONS

• 1Heat oven to 375°F. In medium bowl, mix all ingredients except dough, ham and Parmesan cheese until well blended. Set aside.
• 2Unroll dough. Separate or cut dough into 4 rectangles (if using crescent dough, press perforations to seal). Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
• 3Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 teaspoon spinach mixture onto ham in center of each cup.
• 4Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.

*For recipe success, whole paper-thin slices (about 4 inch diameter) of smoked ham (not shaved ham) are needed so slices can be easily formed into the dough-lined cups.

Easy Warm Dinner Sandwich

Found on The Family Dish

• Serves: 6
• Prep Time: 10 minutes
• Cook Time: 25 minutes

• Cost per recipe*: $10.29
• Cost per serving*: $1.72

Ingredients

1 loaf unsliced round bread (about 9 in. diameter)
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
8 ounces sliced deli ham and/or turkey breast
4 ounces sliced American cheese
1 large tomato, sliced
2 Tbsp. Wish-Bone® Balsamic Italian Vinaigrette Dressing

Preparation

1. Preheat oven to 350°. Cut bread in half horizontally; hollow out center of each half, leaving 1/4-inch shell. Spread Hellmann's® or Best Foods® Real Mayonnaise onto bottom half. Layer ham, cheese and tomato. Drizzle with Dressing; replace top shell. Wrap in aluminum foil and bake 25 minutes or until heated through. To serve, cut into wedges.