What's Up - Your guide to what's happening in Fayetteville, AR this week!
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december 26, 2021-JANUArY 1, 2022 WhAt's Up! 47 try these recipes Beyond the ham sandwich Delicious ways with leftover holiday ham Easy Slow Cooker Cheesy Potato Soup with Ham Ingredients • 1 (28 ounce) package frozen hash brown potatoes, thawed • 2 cups diced cooked ham • ½ cup diced onion • 2 stalks celery, chopped • 4 cups chicken broth • ¼ teaspoon salt • ¼ teaspoon pepper • ¼ teaspoon garlic powder • 1 (8 ounce) package cream cheese, softened • 1 (8 ounce) package shredded Cheddar cheese • 2 tablespoons chopped green onions, or to taste Directions 1. Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker. 2. Cook on Low heat until celery is soft, 4 to 5 hours. 3. Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish. Ham and Cheese Breakfast Tortillas Ingredients • 12 eggs • 1/3 cup milk • 3 slices cooked ham, diced • 2 green onions, minced • salt and pepper to taste • 4 ounces Cheddar cheese, shredded • 4 (10 inch) flour tortillas • ½ cup salsa Directions 1. Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper. 2. Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired. Cheesy Leftover Ham and Mashed Potato Casserole Ingredients • 3 cups leftover mashed potatoes • 1 cup shredded Cheddar cheese, divided • 1 (2.8 ounce) package French fried onions, divided • 1 ½ cups diced leftover cooked ham • 1 (10 ounce) package frozen peas and carrots, thawed and drained • 1 (10.75 ounce) can condensed cream of mushroom soup • ¾ teaspoon dry mustard • ½ teaspoon granulated garlic • ¼ teaspoon fresh ground black pepper • aluminum foil Directions 1. Preheat the oven to 375 degrees F (190 degrees C). 2. Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell. 3. Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil. 4. Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving. Courtesy allrecipes.com