Hot Ham Buns

Every Halloween, since we had children, my husbands’ family would come to our house to celebrate. The kids would come having already eaten dinner (otherwise we could never get them to have dinner once the had bags full of candy) and dressed to go trick or treating.  The guys would take the kids around the the neighborhood, while the ladies stayed at our house waiting to pass out candy. When everyone arrived back to our house, the adults would have these hot ham buns that my Mother-in-Law would make. They are individually wrapped and easy to pass around to guests, with little or no mess. I cannot think of Halloween without having them and we made up a batch this weekend to have on hand. They are perfect for a picnic or evening around the fire pit. I hope you like them as much as we do!

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
FOR 4 SANDWICHES
  • ¼ Cup Soft Butter
  • 2 Tablespoons Prepared Horseradish Mustard (you can also use Gulden's Brown Spicy Mustard)
  • 2 Teaspoons Poppy Seeds
  • 2 Tablespoons Chopped Onion
  • 4 Hamburger Buns
  • ½ Pound or 12 slices Baked Ham, thinly sliced (3 slices per sandwich)
  • 4 slices Swiss Cheese (1 per sandwich)
FOR 24 SANDWICHES
  • 1½ Sticks Soft Butter
  • ¼ Cup Prepared Horseradish Mustard (you can also use Gulden's Brown Spicy Mustard)
  • ⅛ Cup Poppy Seeds
  • ¼ Cup Chopped Onion
  • 24 Hamburger Buns
  • 3 Pounds or 72 slices Baked Ham, thinly sliced (3 slices per sandwich)
  • 24 slices Swiss Cheese (1 per sandwich)
Instructions
  1. Pre-Heat Oven at 350F
  2. Combine softened butter, horseradish mustard, poppy seeds, and onion in a bowl
  3. Spread the butter mixture on the top side of each bun
  4. Put one slice of Swiss cheese on the bottom half of each bun
  5. Put 3 slices of Ham on top of the swiss cheese
  6. Cover the ham with the top half of hte buns
  7. Wrap each bun in aluminum foil
  8. Heat for approximately 20 mins or until the cheese has melted.
  9. Serve Warm
Notes
We freeze the uncooked wrapped sandwiches and when we want to serve them we remove from the freezer, thaw in the refrigerator overnight and then heat as directed.

For an appetizer, after heating we cut each bun in 4 and serve on a platter. YUM!

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

hamcheese7

 

hamcheese8

 

hamcheese9

Stuffed Peppers with Sausage and Beef (Gluten Free)

Now that you have had a little bit of time to try out our families recipe for making white rice, you can put your new cooking skills to the test with these Stuffed Peppers with Sausage and Beef. We are not big fans of green peppers and like to use the red, orange and yellow ones, but if you prefer green then by all means use them. We have substituted corn flakes, parmesan cheese and gluten free bread crumbs as the topping on those times we didn’t have potato chips in the house or wanted to change it up.  Hope you enjoy this recipe and if you have any tips, please share with us!

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

 

 

Stuffed Peppers with Sausage and Beef (Gluten Free)
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 3½ teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1 pound sweet Italian sausage, casings removed
  • 1 pound ground beef
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 large yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • ½ ounce Parmesan, grated (1/4 cup)
  • 1 cup dry long-grain rice cooked
  • ½ cup potato chips, crushed (we have also used cornflakes)
  • 8 large bell peppers (any color), top removed, seeds and ribs removed
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat 1 teaspoon oil over medium-high.
  3. Add sausage and ground beef, cook, breaking up meat with a wooden spoon, until browned, 5 minutes.
  4. With a slotted spoon, transfer sausage/ beef mixture to a medium bowl.
  5. Add 1 teaspoon oil to skillet along with onion and garlic, cook until onions are translucent.
  6. Add drained tomatoes, season with salt and pepper and cook through
  7. Add tomato mixture to bowl with sausage/beef, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
  8. Brush a rimmed baking sheet or shallow baking with oil and arrange bell peppers, cut side up, on sheet or baking dish
  9. Divide rice mixture among peppers and top with crushed potato chips.
  10. Bake until potato chips are browned and peppers are tender, about 30 minutes. Serve warm.

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

Best Homemade Brownies

I had a house full of boys last weekend and all they wanted were brownies.  I pulled out my favorite all time BEST homemade brownie recipe.  I haven’t made them in forever and, now I know why, they ruined my diet! I think I ate more than the boys.  Actually, I know I did.  I loved every.. single .. bite.  I have never been so happy to cheat on my diet and I had a large ice cold glass of milk to go with them.  Yum!

For a little Friday fun, check out the first time I posted this recipe (4 years, almost to the week, ago!) and see how different things were back then.  It is so cool to look back and see how I was blogging and taking pictures .. things sure have changed around here.. What do you think???  And for a FREE BONUS RECIPE Click Here!
Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

 

SoNo Brownie Recipe
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • ½ cup all purpose flour
  • ½ cup unsweetened Cocoa powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon baking powder
  • pinch of baking soda
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350° F degrees and place rack in the middle of oven. Butter or spray a 8x8 square baking dish
  2. In a bowl combine flour, cocoa, baking powder, baking soda and salt
  3. In a saucepan melt the butter. Remove from heat and add sugar, corn syrup whisking until combined. Add the eggs one at a time, mixing thoroughly. Add vanilla. Add flour mixture and whisk until blended together.
  4. Fold in chips.
  5. Spread mixture evenly in prepared pan
  6. Bake for 30 minutes or until cake tester comes out clean.
Notes
I made a double batch and froze half of the cooked brownies in individual portions. I let them come to room temperature before serving and they were delicious!

 

Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

To buy: Juliska Baking Dish

A Very Berry Fourth!

Every Fourth of July my nieces make a pie, this year Gigi and, her best pal, Charlotte, made a Very Berry Pie.  They both love to bake and came up with the recipe on their own.  I was so impressed and loved watching them interact in the kitchen.  They used two pre-made frozen pie crusts; one for the bottom and the other one they rolled out to make stars for the top.  It took them all-in-all about 15 minutes to complete and the end result was to die for.  It proves that you don’t have to a master baker to create a prize worthy dessert! I hope you have a wonderful Fourth!

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

 

Mixed Berry Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6-8
Ingredients
  • 2 cups Blueberries
  • 2 cups Strawberries, washed and sliced
  • 3 Tablespoons cornstarch
  • ½ cup sugar
  • dash Lemon juice
  • 2 pre-made frozen pie crusts (Pillsbury is our favorite)
  • 1 egg
Instructions
  1. Pre-heat oven to 375F
  2. Leave out pie crusts while prepare berries
  3. In a medium sized bowl, mixed cornstarch and sugar.
  4. Add in berries to cornstarch/sugar mixture.
  5. Toss well and sprinkle with lemon juice.
  6. Let berry mixture sit for about 15 minutes.
  7. Add Berries to one of the pre-made pie crusts
  8. Use the 2nd pie crust to make a topping for the pie.
  9. Roll out crust and design top as desired.
  10. We cut out stars and layered fro July 4th
  11. Lay pie topping over berries and rush with egg wash
  12. Bake in the middle of oven for about 30 minutes or until bubbles and the crust is golden brown
  13. Cool to room temperature
  14. Serve with ice cream

Mixed Berry Pie | Ridgely's Radar

Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

 

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

Lemon Cakes

I am a chocoholic and I seldom stray from making anything without chocolate, but every now and again I surprise myself, and my family, by making something out of character.  This time I went way out of my comfort zone and made lemon cakes.  We were invited to a large party and I was asked to bring a dessert that would be in individual portions but not a cookie.  What??  That is not an easy request or task..good thing I am friends with the hostess or I might have aborted the mission and brought cookies!  So after much looking around at recipes, I made lemon cakes in mini loaf pans.  I followed the recipe exactly but then separated the batter into the mini loaf pans.  The only thing I was worried about was how long to cook them.  I watched them very carefully after 20 minutes of cooking and tested them with a cake stick along the way.  I hate to say that I didn’t make a note of the actual cooking time (my Bad!!).  The pictures do not show how small they are, but if you think of the size of the lemon and compare that to the loaf you get the idea. I wrapped them in wax paper for transport and then sliced them in bite size pieces at the party.  I think they were a hit because there were no leftovers…

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

 Recipe: Ina Graten’s Lemon Cake  / mini loaf pans /  Cooling Racks