Ham and Cheese Braid- Freezer Meal

Ham and Cheese Braid (Freezer Meal)
From A Bear in the Kitchen

1 loaf Rhodes bread dough
1/2 cup or 1 stick butter (You definitely can reduce the butter)
1 envelope Hidden Valley Ranch dressing mix (not generic)
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 teaspoon poppy seeds

Assembly
Roll bread dough out into a rectangular shape so that its approximately 1/2" thick. Combine butter and ranch mix. Spread about 5 tablespoons of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist. Continue criss-crossing until your it is all braided. Brush remaining butter ranch mixture over the top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil. Label with cooking instructions and freeze.
Cooking Instructions
Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let rise. Bake at 350 for 25-30 minutes.

Ham and Pasta Skillet Dinner

Ham and Pasta Skillet Dinner
From melskitchencafe.com, adapted from Lydia’s blog

1 pound small tube or shell pasta
3 tablespoons olive oil
1 tablespoon butter
3 cups fully cooked ham, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth (I used some leftover chicken stock)
1 T freshly squeezed lemon juice
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions – only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to “brothy” but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about 3/4 of the cooked pasta to the skillet so the other ingredients weren’t lost). Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

Crock Pot Ham and Scalloped Potatoes

Crock Pot Ham and Scalloped Potatoes
Fix and Forget It Cookbook

Diced Ham
8-10 medium potatoes, peeled and thinly sliced
1 small onion thinly sliced
1 cup grated cheddar cheese
1 can cream of chicken soup
Salt & Pepper to Taste
Paprika (optional)

Spray slow cooker with no-stick spray. Layer bottom of crock pot with half of potatoes, ham and onions. Sprinkle with salt, pepper and half of cheese. Repeat with the remaining ingredients. Spoon soup over top of potatoes. Cover and cook on low 8-10 hours or 4 hours on high. For a creamier sauce add 3/4 soup can of milk.