Chopped Ham BBQ Sandwiches

This was soooo easy to put together. You can see the original recipe here including pictures. I halved the original recipe and used shredded cheddar cheese instead of Velveeta mostly because I couldn't find it in the store and my kids were acting up. And I don't love Velveeta so I didn't really care.

Chopped Ham BBQ Sandwiches

2 lbs ham, chopped
4 hard boiled eggs, chopped
8 oz Velveeta cheese, diced
1 (12 oz) bottle chili sauce
12 sandwich buns

1. Preheat oven 350. Mix ham, eggs, cheese and chili sauce in a large bowl.  Make sure it is well coated with sauce.

2. Spread on buns.  Wrap them individually in foil and place on cookie sheet. Bake for 30 minutes.

Jam Filled Muffins

Do you have fond memories like I do of Mom making these? I asked her for the recipe and she couldn't find it or couldn't remember where it was or something. She told me to just look for a basic sweet muffin recipe.  Well here's the one I use.  They are even good plain.  We also put jam and peanut butter in the center. So good for breakfast or dessert or a cold winter day. You don't need a reason.
Makes 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• Jam

Preparation

Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full. (Or fill 1/3 full, blob of jam, blob of batter.)
Bake at 400° for 15 to 18 minutes. Remove from pans immediately. Don't forget a glass of cold milk.

(Adapted from MyRecipes.com )

Cheesy Chicken Pesto Pasta

This is from my new favorite food blog, www.plainchicken.com She has 22 brownie recipes. You can see her original post with pictures here. I used cottage cheese instead of ricotta because it's much cheaper. And next time I will bust the spaghetti in half before I cook it so that it's easier to stir.

Cheesy Chicken Pesto Pasta

2 chicken breast, cooked and chopped (I sprinkled my chicken with some garlic seasoning before I cooked it)
8 oz spaghetti
6 oz pesto
8 oz ricotta cheese
1 1/2 cups shredded mozzarella or Italian cheese blend
1/2 cup grated parmesan cheese

Preheat oven to 400.

Cook spaghetti for 2 minutes less than the package directions specify. Drain the spaghetti well and transfer it to a bowl. Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese. Toss the mixture well and transfer it to a 9-inch square dish. Sprinkle with remaining mozzarella and parmesan cheese.

Bake until the cheese is melted, about 20 minutes. Turn the oven to broil and broil for 1 minutes or until golden.