Cheesey Ham and Broccoli Crescent Braid

Cheesy Ham and Broccoli Crescent Braid
Found here: http://mykitchencafe.blogspot.com/search?updated-max=2009-06-16T08%3A00%3A00-06%3A00&max-results=3

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees.

In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)

Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta
Found Here: (http://realmomkitchen.blogspot.com/2008/09/chicken-cordon-bleu-pasta.html)


2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (I used a 16 oz box of penne)
milk (I need to add some to make the sauce the right consistency)


Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used penne and tossed the pasta and the sauce together. You can just spoon it over the past if you like.


** Canadian bacon would also be good, instead of deli ham

Baked Rigatoni

Baked Rigatoni
Found Here: (http://realmomkitchen.blogspot.com/search?updated-max=2009-06-13T08%3A57%3A00-06%3A00&max-results=4)

1 pkg (16 oz) rigatoni pasta ( I used mini penne)
1/2 cup butter
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese
about 1/2 lb thinly sliced ham
seasonings (onion salt, pepper, cayenne pepper)
small pads of butter for top

Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.
According to Recipes from a Cheapskate if you're trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. I'd say give it about 3-6 months in the freezer for it to stay good. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out