Hearty Split Pea Soup

I usually make my MIL's fabulous split pea soup, that starts with a ham bone. However I had some ham left over from a boneless ham and I came across this recipe that I could use it in, so I gave it a try. 
This recipe is a keeper and so super easy!!! 

1 [16 oz.] pkg.dried split peas, rinsed and drained
8 cups water
2 medium potatoes, cubed
2 large onions,chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 tsps. chicken bouillon granules
1 tsp. dried marjoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1 tsp pepper
1/2 tsp. dried basil

In a Dutch oven, combine all of the ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/4 to 1 1/2 hours until peas are tender. 

Hash Brown Ham Quiche

Such an easy breakfast casserole and at my home, most of the ingredients are staples!

3 cups frozen shredded hash brown potatoes, thawed {I used diced as that's what I had here}
1/4 cup butter, divided
1 cup shredded pepper-jack cheese {I used extra sharp cheddar]
1 cup shredded swiss cheese
1 cup diced fully cooked ham
2 eggs
1/2 cup whipping cream
1/4 tsp seasoned salt

Press hash browns between paper towels to remove extra moisture. Grease a 9 inch pie plate with 2 Tbsp. of the butter. Press hash browns in to pie plate onto the bottom and up the sides.
Drizzle with 2 Tbsp. melted butter.
Bake at 425 degree for 20-25 min. till edges are brown.
Meanwhile in bowl

beat eggs, add cream, then remaining ingredients.
Put into the pie plate over top of the potatoes. Reduce oven to 350. Bake uncovered for 20-25 min. until knife inserted in center tests clean. Let stand 10 minutes. 

German Potato Salad

If you have never had German Potato Salad you are missing out on a taste sensation! Unlike your "typical" potato salad, this is served hot. We love it year round. I found this recipe in an old local church cookbook! 

6 medium potatoes, cooked, drained and sliced. I always use    red potatoes and leave the skins on.
2 hard boiled eggs, peeled and sliced
Toss together.
In a skillet, saute 
6 slices of bacon, till nearly crispy
Remove bacon , drain, chop and add to potato and eggs.
Remove all but 2 Tbps. of bacon grease and in that 2 Tbsp. of grease, saute 
1 small onion, diced 
2 stalks of celery , diced
until soft. 
Then add 
2 Tbsp. flour and
2 Tbsp. sugar 
Quickly stir and then add
1 cup water and 
1/2 cup cider vinegar.
Continue simmering and stirring until thickened. Add the potatoes, eggs and bacon and simmer till heated through. 

Zucchini Fritters

Obviously I have been very neglectful at keeping up with my blog. 
My friend Jan gave me her recipe for zucchini fritters that she tells me her whole family loves. Zucchini is my least favorite veggie, but when she mentioned that her grandchildren loved these, I figured I would at least try them. 
I LOVED these and so did Mike.... in fact they were like eating Lay's potato chips.... you can't eat just one!!! This is Jan's recipe as she gave it to me:

Zucchini Fritters

2 small zucchinis, grated and drained

2 cloves of garlic

2 eggs

1/3 c. grated cheese (I use Parmesan and Asiago cheese and add more than 1/3 c.)

1c. flour and 1t. baking powder ( I replace this with 1c. buttermilk pancake mix)

1/2t. or less crushed pepper flakes

some fresh parsley

1t. sugar

salt

Combine ingredients and drop by spoonful in frying pan of oil . We like them brown on the outside and crunchy with a soft center. This is the basic recipe that I go by and

usually add more cheese than it calls for.  Enjoy!