Some of you may know that I used to teach Language Arts. I am pretty sure I was born to teach it and I miss it terribly. I love going into classrooms and catching a few seconds of reading instruction. I love all of the posters in the rooms, the discussions, the adventures, the picking apart of each little element of the stories. In my travels I have found some excellent resource that I want to share with you.
Beanie Baby Strategies
This site is elementary based and uses Beanie Babies to teach word attack skills and reading comprehension skills. Posters have already been created.
Genres
This site provides genre posters, genre at a glace sheet, genre cards, genre graphs etc to use in the classroom.
Theme
This is the same site as the genre posters and it provides examples and descriptions of common literary themes. Be sure to scroll to the bottom of the page and click on the link that says "Click Here for Old Theme Posters"
Happy Teaching!
Wednesday, February 23, 2011
Sunday, February 13, 2011
Muddy Buddies
I am sure we have all made this recipe. Sometimes my posts may not be new ideas but just simply reminders of easy things you can make that are super yummy!
I made this in college and my roommates loved it. Since it is covered in powdered sugar they said it looked like crack. Then they tasted it and said that is was as addicting as crack sooooo we call it crack.
Anyway, I made this for Fly Boys flight. I made a huge mess but it tasted really good!
Oh this recipe is on the back of Chex cereal box and it is from Betty Crocker!
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
I made this in college and my roommates loved it. Since it is covered in powdered sugar they said it looked like crack. Then they tasted it and said that is was as addicting as crack sooooo we call it crack.
Anyway, I made this for Fly Boys flight. I made a huge mess but it tasted really good!
Oh this recipe is on the back of Chex cereal box and it is from Betty Crocker!
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Garlic Cheese Rolls
So I have a few friends that have blogs...some are recipe blogs, some are personal blogs, some are DIY blogs. I enjoy reading all of them to see what is going on in other people's lives and to get yummy food and awesome home decor ideas. So one day I was reading one of these blogs and they mentioned Ana White (be careful if you click that link because it will be hours before you return to what you were doing before). Ana White is a furniture DIYer. She posts plans for awesome pieces including some Pottery Barn knock offs. The plans are FREE!!!
So I was on Ana White's web page for the 100th time one day and looked at her blog roll (BIG MISTAKE) and found oh so many more blogs that I love. (Stay tuned for projects from those blogs.) So then those blogs linked to other blogs and so on and so forth and somehow I found this little gem: Our Best Bites.
I wanted to eat and make all the recipes like right then but I grabbed ahold of myself and picked ONE to start with. So here it is and oh my where they yummy!
Garlic Cheese Rolls
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.
So I was on Ana White's web page for the 100th time one day and looked at her blog roll (BIG MISTAKE) and found oh so many more blogs that I love. (Stay tuned for projects from those blogs.) So then those blogs linked to other blogs and so on and so forth and somehow I found this little gem: Our Best Bites.
I wanted to eat and make all the recipes like right then but I grabbed ahold of myself and picked ONE to start with. So here it is and oh my where they yummy!
Garlic Cheese Rolls
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.
Friday, February 11, 2011
French Breakfast Puffs
These were easy to make. They came out light and fluffy. My camera is dead so I do not have a picture. The recipe is from one of my Taste of Home cookbooks.
1/3 cup shortening
1 cup sugar, divided
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup whole milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted
In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Yield: 1 dozen.
1/3 cup shortening
1 cup sugar, divided
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup whole milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted
In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Yield: 1 dozen.
Wednesday, February 9, 2011
Tequila Lime Shrimp Quesadillas
I made up this recipe myself...go ME!!! I am trying to use up things we have in the house before we move on to the next place the Marine Corps moves us. On a side note, we have the perfect picture that we got for a wedding gift that was handed down to us by another Marine family. It says " HOME is where the Marine Corps moves you!" Soooo true!
I flipped open the quesadilla so you could see what I put inside.
1 can of corn, drained
1 can of beans, drained and rinsed ( I would normally use black beans but we had kidney beans so I used those)
1 lb of frozen, cooked, detailed shrimp; thawed
1/4 cup lime juice
1 shot of tequila
salt
pepper
Corn tortillas
Shredded cheese
salsa
sour cream
Thaw the shrimp by running water over it. Place shrimp in a bowl and season with salt and pepper to taste. Add lime juice and tequila, stir and marinade for 20 minutes. Pour shrimp and marinade into a skillet. Add corn and beans to the skillet. Cook over medium heat until heated through. Drain off juice. If you have a quesadilla maker (thank you Nicole) then heat it up; if not heat another skillet. Place one tortilla on the quesdilla maker (or skillet), top with cheese, shrimp mixture, cheese then a second tortilla. Heat for several minutes until cheese is melted. If using a skillet, flip the quesadilla to heat on each side. Remove quesadilla to a plate and top with sour cream and salsa. If you have guac add that too but we were out! Enjoy!!!
Mocha Hot Chocolate with Baileys
13 inches of snow equals a good reason to have hot chocolate and add some Baileys!!! I adapted a recipe I found in one of my Taste of Home cookbooks.
4 tbsp baking cocoa
4 tbsp sugar
1/3 cup water
2 cups milk
1 cup brewed coffee
1/2 tsp vanilla
Bailey's (optional)
In a saucepan stir together the cocoa and sugar. Mix in the water and then bring to a boil. Stir in milk and coffee and heat through. Add vanilla and stir. Top off each cup with Baileys if desired. Makes two cups.
4 tbsp baking cocoa
4 tbsp sugar
1/3 cup water
2 cups milk
1 cup brewed coffee
1/2 tsp vanilla
Bailey's (optional)
In a saucepan stir together the cocoa and sugar. Mix in the water and then bring to a boil. Stir in milk and coffee and heat through. Add vanilla and stir. Top off each cup with Baileys if desired. Makes two cups.
Ham, Egg and Cheese Cups
Fly Boy was out shoveling the 13 inches of snow we got so I decided to make him a yummy brunch. I have seen these a few times in several magazines so I read the recipes and came up with my own version of these cups and they came out really well.
6 slices of deli ham
1 piece of bread
4 eggs
1 slice of cheese
Spray six cups of a regular sized muffin pan with non stick cooking spray. In each cup place one slice of ham so that it covers the bottom and sides of the cup. Tear the bread into six pieces and place the bread in the bottom of each cup. Tear up the slice of cheese and place equal amounts on top of the bread in each cup. Beat the eggs together with water or milk and pour equal amounts into each cup. Bake at 400 degrees for 15 minutes.
6 slices of deli ham
1 piece of bread
4 eggs
1 slice of cheese
Spray six cups of a regular sized muffin pan with non stick cooking spray. In each cup place one slice of ham so that it covers the bottom and sides of the cup. Tear the bread into six pieces and place the bread in the bottom of each cup. Tear up the slice of cheese and place equal amounts on top of the bread in each cup. Beat the eggs together with water or milk and pour equal amounts into each cup. Bake at 400 degrees for 15 minutes.
Product of the Week: KitchenAid Knives
When we registered for our wedding gifts I wanted to register for a knife set that was nice but not too expensive in hopess that we would actually get it. We registered for the KitchenAid 16 piece knife set at Target and I love it. It was affordable and has a wide variety of knives. The knives are sharp and hold up well in use and in the dish washer. If you are looking for a decent set of knifes at a affordable price, then I would recommend them. We got ours through Target. Thanks to my lovely roommate Jenn and her boyfriend Joe for the set.
Click here to purchase!
"Healthy" Chicken Tortilla Casserole
This recipe is from Betty Crocker and it uses reduced fat ingredients to make it "healthier". It was really good! I did not use the green chilies, peppers or tomato but instead used two cups of salsa. This would be good over rice if you left out the tortillas.
1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chilies
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2.Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chilies
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2.Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Spicy Oven Baked Ribs
This is another recipe I made from my friend Emily's blog. It was really good and really easy to make. I used boneless pork loin ribs.
3 to 4 pounds pork loin back ribs
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 cup finely chopped onion (1 large)
Directions
1. If desired, cut ribs into serving-size pieces. In a large shallow roasting pan place the ribs with the bone sides down. Bake, covered, in a 350 degree F oven for 1 hour. Carefully drain off liquid in roasting pan.
2. Meanwhile, in a medium bowl combine the ketchup, water, vinegar, Worcestershire sauce, paprika, chili powder, black pepper, salt, and cayenne pepper. Stir in onion. Pour mixture over ribs. Bake, uncovered, for 30 minutes more or until ribs are tender, basting once with sauce.
3 to 4 pounds pork loin back ribs
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 cup finely chopped onion (1 large)
Directions
1. If desired, cut ribs into serving-size pieces. In a large shallow roasting pan place the ribs with the bone sides down. Bake, covered, in a 350 degree F oven for 1 hour. Carefully drain off liquid in roasting pan.
2. Meanwhile, in a medium bowl combine the ketchup, water, vinegar, Worcestershire sauce, paprika, chili powder, black pepper, salt, and cayenne pepper. Stir in onion. Pour mixture over ribs. Bake, uncovered, for 30 minutes more or until ribs are tender, basting once with sauce.
Monday, February 7, 2011
Charts, Graphs, Maps, Recipes, Diagrams----For Teachers!
Most of us use Time For Kids in our classrooms but if you don't you can still access a ton of printables at http://www.timeforkids.com/ in the Teacher Resource section. I just printed a ton of sheets that review charts, graphs, maps, recipes and diagrams to use as review and UGH... TEST PREP!!! What I like about these are they are high interest, nonfiction, quick and easy to read and they have just a few questions with each activity.
To access the different activities go here! Look on the left hand side and choose your grade level under where is says "Worksheets". Scroll until you find what you need. Also in that column are links to some lovely graphic organizers!
Happy Teaching!
To access the different activities go here! Look on the left hand side and choose your grade level under where is says "Worksheets". Scroll until you find what you need. Also in that column are links to some lovely graphic organizers!
Happy Teaching!
Wednesday, February 2, 2011
Chewy Chocolate Chip Cookies
Emily posted these on her blog. They are really good...soft, chewy and easy to make!!!
3/4 cup unsalted butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or white vinegar (I used cider)
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semisweet chocolate chips (I used 1/2 cup white chocolate chips and 2 1/2 cups semisweet chocolate chips)
1. Preheat the oven to 375. Lightly grease (or line with parchment) two baking sheets.
2. In a medium-sized bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking sida. Stir in the flour and the chocolate chips.
3. Drop the dough by tablespoon onto the prepared baking sheets. Bake the cookies for 10 minutes, until they are just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a rack to cool.
3/4 cup unsalted butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or white vinegar (I used cider)
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semisweet chocolate chips (I used 1/2 cup white chocolate chips and 2 1/2 cups semisweet chocolate chips)
1. Preheat the oven to 375. Lightly grease (or line with parchment) two baking sheets.
2. In a medium-sized bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking sida. Stir in the flour and the chocolate chips.
3. Drop the dough by tablespoon onto the prepared baking sheets. Bake the cookies for 10 minutes, until they are just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a rack to cool.
Apple Muffins
I am posting this recipe in search of some help. I made these muffins and they came out okay. They are more of a coffee cake than a nice moist muffin (which is what I was looking for). They were good but just did not hit the spot. Suggestions? Do you have any good recipes for apple muffins??? This recipe is from Family Circle.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon ( I used 2 tsp)
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/4 tablespoons milk
1/4 cup vegetable oil
1 cup diced peeled apple (I used an extra 1/2 cup)
1/2 cup walnuts, coarsely chopped ( I left out)
I topped my muffins with butter, cinnamon and sugar once they came out of the oven.
1. Heat oven to 375°F. Coat 12-cup muffin pan with cooking spray.
2. Mix flour, baking powder, cinnamon and salt in large bowl. Beat eggs and sugar in medium-size bowl. Beat in milk and oil.
3. Make well in flour mixture. Add egg mixture. Stir until flour mixture is moistened and batter comes together. Add apple and nuts. Spoon rounded 1/4 cup batter into each cup.
4. Bake in 375°F oven 20 minutes, until toothpick tests clean. Cool in pan on rack 5 minutes. Turn out to cool.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon ( I used 2 tsp)
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/4 tablespoons milk
1/4 cup vegetable oil
1 cup diced peeled apple (I used an extra 1/2 cup)
1/2 cup walnuts, coarsely chopped ( I left out)
I topped my muffins with butter, cinnamon and sugar once they came out of the oven.
1. Heat oven to 375°F. Coat 12-cup muffin pan with cooking spray.
2. Mix flour, baking powder, cinnamon and salt in large bowl. Beat eggs and sugar in medium-size bowl. Beat in milk and oil.
3. Make well in flour mixture. Add egg mixture. Stir until flour mixture is moistened and batter comes together. Add apple and nuts. Spoon rounded 1/4 cup batter into each cup.
4. Bake in 375°F oven 20 minutes, until toothpick tests clean. Cool in pan on rack 5 minutes. Turn out to cool.
Beer Bread
I love the Tastefully Simple Beer Bread but it is really expensive to buy so I looked up copycat recipes online, found one, made it and it was reallllly good!!! The recipe is from http://www.food.com/.
1/2 cup granulated sugar
12 ounces beer
2 tablespoons melted butter
(If you only have all purpose flour for every cup of all purpose flour add 1 1/2 tsp baking powder and 1/2 tsp salt.)
2. Mix all ingredients except melted butter together-stirring just until blended.
3. Pour into greased bread loaf pan.
4. Spread melted butter over the top of the bread during the last 10 minutes of baking.
5. Bake at 350°F for 1 hour.
3 cups self-rising flour
1/2 cup granulated sugar
12 ounces beer
2 tablespoons melted butter
(If you only have all purpose flour for every cup of all purpose flour add 1 1/2 tsp baking powder and 1/2 tsp salt.)
1. Preheat oven to 350°F.
2. Mix all ingredients except melted butter together-stirring just until blended.
3. Pour into greased bread loaf pan.
4. Spread melted butter over the top of the bread during the last 10 minutes of baking.
5. Bake at 350°F for 1 hour.
Potato and Ham Bake with Asparagus
This was easy to make and really good. I could not find light cream cheese with chives at the commissary so I just used regular and I tried to not eat a ton of the sauce! Fly Boy LOVED it!! The recipe is from Better Homes and Gardens.
1 lb. Yukon gold potatoes, sliced
1 8-oz. tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
1 lb. Yukon gold potatoes, sliced
1 8-oz. tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
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