Ham, Egg and Cheese Monkey Bread

Ham & Cheese Monkey BreadOkay, I have a question for all of you. Why, oh, why is this called Monkey Bread. I have seen this recipe in so many forms, sweet, savoury, all of the above. I think the defining factor is the torn biscuits. Anyone have any idea? Anyways, regardless of name, I know one thing. I love monkey bread. I mean torn up pillsbury biscuits , topped with what ever you are in the mood for, seems like a good idea to me. This specific recipe comes from The Seasoned Mom. I was looking for a recipe to go on the meal plan that used chopped ham, because I knew we would have some leftover from a previous meal. I have quite a store of “leftover” recipes. I like to use meat at least twice in a meal plan, especially if it’s on sale. I wanted, surprise, surprise, to try out a new one, and with all ingredients on hand besides the biscuits, this one seemed the root to go. Plus, my whole family loves eggs, so I knew I had a sure fire hit!

  • 6 eggs
  • ⅓ cup milk
  • 2 (10.2-oz.) cans refrigerated biscuit dough
  • 1 ½ cups diced, cooked ham 
  • 1 cup shredded Cheddar cheese
  • ¼ cup finely chopped green onions 
  1. Whisk together eggs and milk. Add some salt and pepper. Stir in ham, cheese and green onions.
  2. Tear biscuits into quarters. Stir into egg mixture until biscuits are coated.
  3. Scoop into greased 13×9 inch baking dish.
  4. Bake for 25-30 minutes at 350 degrees. Let sit for 5 minutes before serving.
  5. Eat and enjoy!

Green Lentil Curry

Green Lentil CurryYou know how sometimes at the grocery store the big package is cheaper than the little package. Yup, that happens, and when it does I always go big. So much better on the grocery budget. I originally planned lentil soup. We made it, we liked it. Still have enough lentils to get us through the apocalypse. So I went on a lentil recipe hunt. As I am a recipe hoarder, recipe hunts can be quite fun. Hundreds, no Thousands of recipes still waiting to be made. I found this one over at iFOODreal, and knew it was just what I wanted to use the lentils in. We still have more, many, many more, so I can make it again and again. Or I can go on another lentil recipe hunting expedition, and find something else. What is your favourite lentil recipe?

  • 1 large onion, finely chopped
  • 6 garlic cloves, crushed
  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp cumin
  • 11/4 tsp salt
  • 14 oz can coconut milk
  • 5.5 oz can tomato paste
  • 2 cups green lentils
  • 3 cups boiling water
  • green onions, chopped (for garnish)
  • Hot cooked rice
  1. Heat coconut oil in skillet. Add onion and garlic and cook until onion is just tender, not brown. Add spices, cook and stir 1 minute.
  2. Add coconut milk, tomato paste, boiling water, and lentils. Bring to a boil.
  3. Reduce heat to low. Cover. Cook for 45 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes before serving.
  4. Serve over hot rice, with green onions.
  5. Eat and enjoy!


Old-Fashioned Butter Tart Bars

Butter Tart BarsYesterday, I admitted my little secret that I have already started the Christmas baking. And the lemon bars aren’t the only thing I have made. The family and I enjoyed this little gem while we watched one of our favourite Disney flicks together. It’s a smaller recipe, baked in a 8×8 inch pan, so perfect for one night of treating, and then the rest gets put in the freezer for Christmas. My freezer really is quite full come Christmas time, with a turkey and all the baking, it is really the only time of year that I am nit sure if I can fit more in. I have gotten a great head start this year!

Recipe from 250 Best Brownies, Bars and Squares

  • Base:
  • 1 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/2 cup butter, softened
  • Filling:
  • 1 1/2 cups packed brown sugar
  • 1 cup chopped walnuts
  • 1/2 cup raisins (I used dried cranberries)
  • 3 eggs, beaten
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  1. Combine first 3 base ingredients. I like to use my hand mixer. Press into an ungreased 8 or 9 inch square baking pan. Bake at 350 degrees for 15 minutes.
  2. While base is oven prepare your filling. Use hand mixer to blend together all ingredients. Pour over cooked base. Return to oven and bake an additional 20 minutes. Cool completely before cutting.
  3. Eat and enjoy!

Glazed Lemon Raspberry Bars

Lemon Raspberry barsAlright, I know this statement is sure to make a lot of you out there groan. I have started the Christmas baking. There I said it. I have gotten it off my chest. The first round of baking has hit the freezer, in await of the big day. I have not yet started listening to Christmas music. It’s only September! I will wait until October 1st 🙂 Okay, so now that I have admitted to my Christmas craziness, now I get to share with you a lovely lemon bar recipe. The raspberry jam adds a nice little burst of flavour, plus a pretty line of red for the Christmas dessert tray. This is surely one you will want to add to your Christmas baking.

Recipe from 250 Best Brownies, Bars & Squares

  • Base:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 3/4 cup butter
  • Topping:
  • 1/2 cup raspberry jam
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup lemon juice
  • 3 Tbsp. all-purpose flour
  • 1 tsp. baking powder
  • Glaze:
  • 1/2 cup icing sugar
  • 1 Tbsp. butter, melted
  • 1 Tbsp. lemon juice
  1. Grease 13×9 inch pan. Pre heat oven to 350 degrees.
  2. For base, mix together flour and icing sugar. Cut in butter with pastry blender until crumbly. Press into pan. Bake for 15 minutes.
  3. While base is cooking prepare topping. With hand mixer , blend together all ingredients except jam. When base comes out of oven gently spread jam over warm base. I find dolloping jam in small amounts and then gently spreading works best. Pour lemon mixture on top. Return to oven and bake an additional 20 minutes. Cool.
  4. Make glaze, combine 3 glaze ingredients. Drizzle over cooled bars. Slice.
  5. Eat and enjoy!