Monday, June 27, 2011

Easy Cheesy Scalloped Ham and Potatoes

I thought this was just okay, but Adam really liked it. I made it trying to use up Easter ham I had left in the freezer. I wouldn't recommend using ham that's been glazed: the sauce ended up being too sweet and cinnamon-y for my taste. I might have enjoyed it better had the sauce not been so sweet. Also, I used 3 lbs of basic starchy potatoes since I didn't have any red potatoes.

1 pkg. (8oz) cream cheese, softened
1/2 c. sour cream
1 c. chicken broth
3 lbs. red potatoes, thinly sliced
1 pkg. (6 oz) smoked ham, chopped
1 pkg. (8 oz) shredded cheddar cheese, divided
1 c. frozen peas

1. Preheat oven to 350. Spray 9X13 baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, peas and 1 3/4 c. of the cheese; stir gently to coat all ingredients.
2. Spoon into prepared baking dish. Sprinkle with remaining 1/4 c. cheese.
3. Bake 1 hour or until heated through and poatoes are tender.

Wednesday, March 23, 2011

Black Bottom Cake

I remember having this cake when I was a kid and have been thinking about it for a few months, but didn't get around to making it until about 3 weeks ago. It was as good as I remembered, nice and gooey.
The lack of eggs in the cake batter is not a mistake, I did a double take when I was reading through the ingredients, then cross referenced the recipe on-line and found that it really is supposed to be that way. It still turns out nice and moist and not at all crumbly.

3 c. flour
2 c. sugar
1/2 c. baking cocoa
2 tsp. baking soda
2 c. water
2/3 c. oil
2 Tbsp. vinegar
2 Tbsp. vanilla
1 tsp. salt

8 oz. cream cheese sofetened
1 egg
1/2 c. sugar
1/8 tsp. salt
6b oz. chocolate chips

1. Preheat oven to 350. Grease and flour a 9X13-inch baking pan.
2. Mix all the cake ingredients and pour into pan.
3. Beat all the topping ingredients with a hand mixer; drop by spoonfuls over the cake batter.
4. Bake for 45 minutes or until toothpick inserted in center comes out clean.