Ham Cheese Stuffing Popovers Recipes

TEATIME PERFECT POPOVERS

Steps:

• Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
• In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
• In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
• Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.

CREAM CHEESE AND HAM STUFFED PEPPERS

Steps:

• Slice the tops off of the peppers and remove the seeds.
• Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
• Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days.

HAM & CHEESE STUFFING POPOVERS

Steps:

• Preheat oven to 400 degrees F. Spray a popover pan with cooking spray and set aside.
• Place the cubed croissants on a baking sheet and toast until golden brown and somewhat dried out, about 15 to 20 minutes.
• Heat oil in a a large skillet over medium high heat. Cook the ham until just starting to crisp, about 6-8 minutes.
• Add the onion, celery and garlic and cook until softened, about 5 to 7 minutes. Add in the spinach and cook until wilted down. Season with salt, pepper and rosemary.
• In a large bowl, mix to combine the croissant cubes, sauteed ham and vegetable mixture, chicken stock, eggs, scallions, Swiss cheese and Brie cheese. Divide the mixture evenly in the popover pan, pressing down gently on each to get them packed inches Bake until popovers are golden brown and puffed, about 20 to 25 minutes. Remove from the oven and let cool slightly before removing them from the pan and serving.

CHEESY POPOVERS

Steps:

• Special Equipment: 24-cup mini muffin tin
• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
• Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
• Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

HAM AND STUFFING BAKE

Steps:

• Preheat oven to 425 degrees, In a bowl, combine the stuffing mix, melted shortening, and water; set aside 1/2 cup of the mixture for the topping.
• Press remaining crumbs into a 9 inch pie plate. I use Pyrex. *Mixture will barely cover.
• In a saucepan, combine the soup and milk; add ham, peas, cheese, mushrooms, and onion.
• Heat through.
• Turn into the crumb shell. Place on foil-lined cookie sheet.
• Sprinkle with the reserved 1/2 cup crumb mixture.
• Bake at 425 degrees for 10 minutes.

HAM & STUFFING CASSEROLE

Steps:

• Spray skillet with cooking spray and add about 2 tbsp.
• butter and saute onion and celery till almost tender.
• In large bowl add the corn bread stuffing mix, the two cans of soup (undiluted), mushrooms with liquid, corn and the onion and celery mixture; mix thorougly.
• Spray a 13x9 casserole dish with cooking spray and put enough ham to cover the bottom.
• Sprinkle the cheese evenly over the ham.
• Spoon the stuffing mixture over the ham and cheese spreading the mixture evenly.
• Bake at 400 for approximately 30 minutes.