{ Scalloped Potatoes and Ham }

Mmmmmm, comfort food.  If I could eat just comfort food, every single day, without ever putting on weight, I would do it.

Alas, I'm watching what I eat so I don't make these scalloped potatoes and ham very often, but last night, it just came together and at the request of my daughter, these were put in the oven.

I really have to control myself and not over do it, seriously, I could eat 2 or 3 helpings of these.  So good.

Scalloped Potatoes and Ham

Adapted from:  Kraft.com

7 medium potatoes, cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
Salt and pepper to taste
Chili flakes to taste
Shredded Mexican Blend cheese
1/2 lb. Black forest ham (I just tore it into small bite size pieces)
Buttermilk
 

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. In a big bowl, mix together the potatoes, sour cream, salt and pepper.

PLACE the potato mixture in a greased baking dish, layer the ham on top, the follow up with a layer of shredded cheese.  End with buttermilk, I just poured some over the top to make it a little creamier and not so dry.

BAKE 30 min. or until heated through.

{ Lucky Leaf Winner }

Thank you to those that entered the giveaway :) 

I used Random.org to pick a winner, and that was:

Stacy at Exceedingly Mundane

Congratulations Stacy :)

{ Cinnamon Roll Cake }

Oooooohhhhh my word.  This cake is just beyond words.

If you're looking for simple cake to enjoy with a cup of hot coffee, then look no further, this is it.

I am not going to waste anymore time, but jump right into the recipe, because I know that is what you're waiting for.

Cinnamon Roll Cake

Source:  Rumbly in my Tummy

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

{ Skillet Lasagna }

Lasagna!

If there is one thing we all enjoy, is a plate of gooey, cheesy, hot lasagna.  There is just something about it, it screams comfort food.

Usually it involves quite a long preparation process, and truth be told, it's always worth the time when you see it sitting there on your plate....stacked and those beautiful layers just waiting to be dug into.

But sometimes I want the taste of a good lasagna, only made in a fraction of the time, and if I can pile it all in one skillet, then even better.

This is a quick dish to make on a weekday, pair it with a slice of Foccacia, and your family will think you are superwoman.

Skillet Lasagna

Adapted from:  The Realistic Nutritionist

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.

{ One hour skillet focaccia }

Who doesn't love a good foccacia???  I honestly hadn't had one in quite a long time, but I was recently gifted a beautiful cast iron skillet by my sweet friend Amy, and have since been trying my hand at yummy recipes.

This one was on my list to try and boy was it a huge hit for dinner tonight.

My husband and kids couldn't stop eating it and have requested it again.

Recipe comes from Crunchy, Creamy, Sweet.

One Hour Skillet Foccacia

for the dough:
3/4 c warm water
1/2 tsp granulated sugar
1 1/2 tsp yeast (I used Red Star Active Dry Yeast
2 Tbsp olive or canola oil
2 c all-purpose flour ( divided )
1/2 tsp salt
for the parmesan butter brush:
3 Tbsp unsalted or salted butter, melted
1 Tbsp grated parmesan
1/2 tsp Italian seasoning



Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
Add oil and mix well.
Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.
In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
Grease the skillet.
Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.

Roll out the dough into a size of your skillet.
Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
Mix melted butter, parmesan and seasoning in a small bowl. Brush the dough with half the butter.

Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.