Okay, 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
- Whisk together eggs and milk. Add some salt and pepper. Stir in ham, cheese and green onions.
- Tear biscuits into quarters. Stir into egg mixture until biscuits are coated.
- Scoop into greased 13×9 inch baking dish.
- Bake for 25-30 minutes at 350 degrees. Let sit for 5 minutes before serving.
- Eat and enjoy!
Home.ec is back, this time featuring our son. I split both the kids home.ec into semesters for this home schooling year, so middle finished her entire year before Christmas, now we our focusing on our oldest son. He is making meals, and it is lovely. Coming up with 8 meals that have all 4 food groups is the first assignment, and it really made me realize that is certainly not always the case around here. I mean, we certainly eat a very balanced , nutrition diet, but we maybe spread it out a bit more throughout the day, not necessarily all at one meal. So it has been fun to find meals with him, and he is just loving cooking.
Recipe found ( very slightly adapted) at Taste and Tell
- 8 oz country-style egg noodles- We used a full 340 gram package of Wide Egg Noodles
- 1 cup cottage cheese
- 2 cups fresh broccoli, cut into small pieces
- 1 cup cubed ham
- ½ cup sour cream
- ¼ cup milk
- ⅓ cup grated Parmesan cheese
- 1 tablespoon flour
- 1 teaspoon ranch seasoning – We used 2 tsp. Greek seasoning
- salt and pepper
- additional Parmesan cheese, for topping – Left this out.
- Cook egg noodles for 10 minutes. Drain.
- Place all ingredients in 13×9 inch baking dish that has a cover. Stir until sauce is evenly distributed and spread out in pan.
- Cover and bake for 40 minutes at 350 degrees.
- Eat and enjoy!
We are a budget type family. A budget for this, a budget for that. Everything fits nicely somewhere. I am queen of the grocery budget, in fact, usually the dining out budget as well. Some hubs takes care of all on his own, I do all the grocery shopping, planning, cooking, so this is left entirely to me. Meat always takes up a large portion, so one helpful way that I have found to decrease this is use leftover meat in the next days meal. Ir doesn’t even have to be the next day, often cooked meat freezes really well. So when hams were on sale for 10 dollars, we had a traditional ham dinner one night, and then these bow ties with the leftovers. It worked out awesome, as the meals were different enough it did not feel like we were eating leftovers, and 10 dollars worth of meat for 2 meals left us room to splurge elsewhere. Plus, my kids and hubs, like really, really like ham 🙂
Recipe from Julie’s Eats and Treats
- 16 oz farfalle pasta
- 1/4 c. butter
- 1 clove garlic, minced
- 1/4 c. all-purpose flour
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 c. milk
- 1/2 tsp prepared mustard
- 2 c. shredded Colby cheese – I used Cheddar
- 2 c. cooked ham, cubed
- 1/4 c. grated Parmesan cheese
- Cook pasta in boiling water until al dente. Drain. Place in greased 13×9 inch dish, with ham.
- Melt butter in large skillet. Add garlic, then flour, and salt and pepper. Cook on minute, while stirring, slowly add milk. Cook and stir for about 3 minutes. Off mustard and cheese. Stir until cheese has melted.
- Pour oven pasta and ham, and stir to combine. Top with parmesan.
- Bake at 350 degrees for 30 minutes.
- Eat and enjoy!
When going through my secret Recipe Club for the assignment I like to “pin” all the maybes on Pinterest. Then I can keep them and make them later. I quite enjoy looking through and reading recipes, so the keepers often get made. I had tea and scones a while back and this recipe was one of the huge contenders. It was actually served as a polish meal with a side of mushroom soup, that sounds absolutely fabulous. We just stuck with the sausage and potatoes though. The family devoured it. We finished the whole thing, leaving nary a whip of leftovers. It was easy, and tasty, I am sure it will be coming back to the menu plan, at a very near date. In fact, it was so easy I could teach it to one of the teens, to add to their own repertoire of recipes.
5 large potatoes, cut in bite sized chunks
2 tablespoons vegetable oil
1 1/2 cups shredded cheddar cheese
1. Heat oil in large skillet. Add potatoes, sausage, onion and red pepper. Cook until sausage has nicely browned.
2. Add spices and water. Bring to a boil. Reduce to a medium-low simmer, and cook covered for 20 minutes, or until potatoes has cooked through and all water has been absorbed. Top with cheese. Cover until cheese melts.