Ham and Cheese Grits Casserole

I have to go on the record and tell you there are some food items out there that I avoid purchasing at all costs - things like egg substitute, cool whip, bricks of orange goo masquerading as cheese - you get the idea.  But recently my dearest friend convinced me to give this recipe a try despite the fact that it contains a couple of the ingredients I try to avoid.  So I went to the grocery store to get what I needed and made the recipe to see if it was as good she reported.  I can honestly say, it's really delicious.  I think this would be an excellent brunch dish.  

So, so good!!

Items used to make this recipe:

(affiliate links)

• 7x11 casserole dish https://amzn.to/3o0FkcT (single recipe)

• 9x13 casserole dish https://amzn.to/3fBvSak (1.5x recipe)

• 11x15 casserole dish https://amzn.to/3g1BwDV (double recipe)

• quick-cooking grits https://amzn.to/3GaVXZM

---

Ham and Cheese Grits Casserole

Printable Recipe

Ingredients

• 3 cups chicken stock (try my homemade)

• 1 cup quick-cooking grits

• 1/2 cup southwestern-style egg beaters

• 5 ounces velveeta, cubed (or processed American cheese)

• 1/4 cup milk

• 2 tablespoons butter

• 1 1/4 cups cubed fully cooked ham

• 3 scallions, chopped

• 1/4 teaspoon kosher salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

• 1/8 - 1/4 teaspoon crushed red pepper flakes (or to taste)

• 3/4 cup shredded cheddar cheese

Directions

1. Preheat oven to 350F.

2. In a large heavy-bottom pan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.

3. Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.

4. Remove from heat and stir a small amount of the grits into the egg beaters, then pour the egg beaters into the saucepan; mix well.

5. Add processed cheese, milk, and butter; stir until the cheese melts.

6. Stir in the ham, scallions, and seasonings; mix well.

7. Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.

8. Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.

9. Let stand for 10 minutes before serving. Makes 6-8 servings.

Notes

• For a 9x13 casserole dish, multiply the recipe by 1.5.

• For an 11x15 casserole dish, multiply the recipe by 2.

adapted from Taste of Home

Traditional Hot Cross Buns

Here's a post I shared a couple of years ago.  Perhaps you'll make them this Easter.

I have one word for these - Delish!  The recipe comes from Rachel at The Traveling Spoon who spend an exorbitant amount of time searching for the traditional Hot Cross Buns of her childhood in England.  Rachel is a purist and says these are the real deal.  She also says traditional hot cross buns never have icing crosses, but rather crosses that are made of a sweetened flour paste that is piped on just before baking.  These buns are excellent warm from the oven or gently heated the next day.  I'm posting the recipe as written, but I'll share my notes for using a stand mixer in the recipe below.

Note - The only thing I'd change next time would be to use dried currants instead of raisins because currants are smaller and would distribute more evenly throughout the dough. 

Items used to make this recipe:

(affiliate links)

• professional stand mixer https://amzn.to/3II3lxv

• commercial cake pan https://amzn.to/2JRJJNR

• oven thermometer https://amzn.to/34dozUQ

• disposable pastry bags https://amzn.to/2FEd9cX

• pastry decorating tips/tubes https://amzn.to/2FKbpQw

• my favorite plastic wrap https://amzn.to/2U7fur3

• whisks https://amzn.to/2K2d2gy

• apricot jam https://amzn.to/2WBOg8B

---

Hot Cross Buns

from The Traveling Spoon via Citrus and Candy

Printable Recipe

Ingredients

Buns:

• 310ml warmed milk

• 60g granulated sugar

• 16g dried yeast (about 4 teaspoons)

• 600g all-purpose flour, sifted

• 1 teaspoon salt

• 1 1/2 teaspoons cinnamon

• 1 teaspoon allspice

• 1/2 teaspoon nutmeg

• 2 large eggs

• 60g butter, room temperature

• 1 - 1 1/2 cups raisins (I prefer dried currants)

Crosses:

• about 60g all-purpose flour

• about 60 ml water

• 1-2 teaspoons granulated sugar

Glaze:

• 2 tablespoons fruit jam, warmed (apricot recommended).

Directions

1. In a medium mixing bowl, whisk together the sugar, warmed milk, and yeast until sugar has dissolved. Cover loosely and set aside for 10 minutes or until mixture becomes frothy - it should almost triple in size, so be patient!

2. Meanwhile, mix the flour, salt, cinnamon, allspice, and nutmeg in a large mixing bowl. Rub the softened butter into the flour mixture with your fingers until evenly distributed (I prefer doing this in a heavy duty stand mixer fitted with a dough hook). The mixture will be crumbly. Stir in the egg, frothy yeast mixture and the raisins (or currants) until completely combined.

3. On a lightly floured surface, knead the dough for about 5 minutes until it comes together and becomes smooth and elastic. Add flour to your kneading surface as necessary. Lightly grease another large, clean mixing bowl (I knead in the stand mixer on speed 1 or 2 for five minutes).

4. Place the dough in the bowl, turning it several times to coat lightly with oil. Cover the bowl with plastic wrap and leave in a warm, non-drafty place for about 45 minutes, or until it has doubled in size.

5. When dough has doubled, remove the plastic wrap and punch down the dough (don't be shy - you can really thwack it). Knead briefly, on your lightly floured surface, until smooth. Separate the dough into 12 even rounds.

6. Shape each round into a bun and place in a lightly greased 9x13-inch baking pan. Cover with plastic wrap and place in a warm place to rise for about 15 minutes. Meanwhile, preheat oven to 390°F.

7. Whisk together the 60g of all purpose flour, the sugar, and the water to create the paste for the crosses. Add flour if necessary to thicken so that the paste can be easily piped onto the buns - use a piping bag or a zip-top bag with a small hole cut in one corner. Pipe crosses onto the buns and bake for 10 minutes at 390°F. Then reduce oven temperature to 350°F and bake for another 15 minutes, or until buns are golden and sound hollow when tapped - don't worry, they will soften after baking.

8. Warm the jam for the glaze and dilute with water if necessary. Brush onto buns while still warm.

9. Buns are best eaten warm from the oven or freshly toasted on the day of baking, but they're also tasty cold and you can store any leftovers in an air-tight container for a day or two. Recipe makes 12.