Lent-passover

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Chris - posted on 03/30/2011

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Trini,

Here's another one that my family loves. Breakfast for dinner is always a hit here. Obviously need to leave out the ham for lent, but what's nice is that your family can each have a "section". I like sauted veggies on mine, one daughter only likes cheese, one ham and cheese. It's a great way to please everyone.

Ham and Cheese Brunch Squares

2 cups (8 oz) Colby/Monterey Jack cheese blend, divided
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 oz thickly sliced deli ham
Additional “omlet fixings” optional

Preheat oven to 450F. Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Lay out hash browns on bottom of stone. Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Meanwhile, in Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs and black pepper; whisk until smooth. Dice ham and add to egg mixture.

Remove Bar Pan from to Stackable Cooling rack. Pour egg mixture over crust. Sprinkle with remaining cheese (and fixings). Bake 6-8 minutes or until center is set.

Chris - posted on 03/29/2011

226

16

54

Trini,
I seem to be posting this a lot lately, but it is so easy and my family loves it so much!! It's a Pampered Chef recipe that can be ready in less than 30 minutes. I use milk instead of heavy cream, and I don't bother with the jalapeno.

Zesty Ravioli Skillet

1/3 cup whipping cream
4 cups loosely packed fresh baby spinach leaves
6 oz provolone cheese, grated
1 tbsp olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz) diced tomatoes with onions, undrained
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 pkg small frozen cheese ravioli (about 65)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.

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