Amish Next Day Ham Casserole

The Nextday Casserole got its name from the tradition of making it the day after a ham dinner. A great and tasty way to use leftover ham. You may also substitute chicken or turkey.

Quick and easy to make, it is delicious.

Ingredients

2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
7 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups 2% or whole milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs

Directions

Preheat the oven to 375°.
Bring the potatoes, carrot, celery, and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain.
In a large skillet, saute ham, green pepper, and onion in 3 tablespoons butter until tender. Add the potato mixture.
Transfer to a greased 1-1/2-qt. baking dish.
In a large saucepan, melt the remaining 4 tablespoons butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
Pour over ham mixture. Sprinkle with bread crumbs.
Bake until heated through, 25-35 minutes.

Amish Chocolate & Coconut Easter Eggs

These are amazing. If you love chocolate and coconut – these are a great treat, not only at Easter, but year-round. Find them at your local Amish bakery or make them yourself with this easy-to-do recipe.

INGREDIENTS

1 cup Graham cracker crumbs
1 cup shredded coconut
2 ½ cups powdered sugar
1 cup crunchy peanut butter
½ cup melted butter
1 tsp vanilla
¼ tsp salt
½ lb chocolate candy coating
candy sprinkles

INSTRUCTIONS

Preheat the oven to 325 degrees, and spread the coconut on a small baking sheet.
Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
Place the toasted coconut in a bowl along with 1 cup of the Graham cracker crumbs, and 1 1/2 cups of powdered sugar.
Stir vigorously for 5 minutes.
Add the peanut butter, melted butter, vanilla, and salt.
Mix until the candy is well-mixed.
Add the remaining powdered sugar 1 /2 cups at a time to make the candy firm enough to shape into balls. The mix should not be dry and crumbly.
Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
Place it on a baking sheet lined with parchment paper and repeat with the remaining candy until you have approximately twenty eggs.
Place the chocolate in a saucepan over low heat. A double boiler works best for this. Stir often
When the chocolate is melted, dip the eggs in the chocolate and place them on a parchment paper-covered sheet. While the chocolate is still wet, sprinkle the tops of the eggs with candy sprinkles or other decorations
Refrigerate for 30 minutes to set the chocolate

Amish Hot Bacon Cole Slaw

I love bacon, cabbage and hot meals. This slaw is the perfect combination. Served with freshly baked bread and in my book, it’s a meal.

hot amish bacon cabbage dish — Hot Amish Bacon Cabbage Dish

Ingredients:

2 cups cabbage, chopped
1 cup thinly sliced carrots
1 large onion, coarsely chopped
10 slices bacon, chopped
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup olive oil
1 tsp. garlic powder
1/2 tsp. celery seed
salt and pepper

Method:

Stir together the vinegar, sweetener, olive oil, garlic paste, and celery seed.
Fry bacon until crisp then stir in the cabbage, carrots and onion; season with salt and pepper and cook, stirring, until cabbage wilts.
Stir in the vinegar mixture and continue to cook until the vegetables are crisp tender and the liquid is about gone.
Serve warm

Amish Hot Bacon Salad Dressing

This is a delicious salad dressing. Easy to make and ready in about 15 minutes. Although it is great over greens or an iceberg lettuce salad, I like it over broccoli and chopped onion.

Most Amish homes cure their own bacon, but storebought bacon is just as good for this recipe.

Hot Amish Bacon dressing — Hot Amish Bacon Dressing

Ingredients

1 pound bacon cooked and crumbled
2 tablespoons reserved bacon grease
2 cups sugar
2 teaspoons salt
3 eggs (depending on size)
1 cup white vinegar
4 cups water

Instructions

Preheat large skillet, lightly greased to med/high.
Mix all ingredients, except for bacon, in a mixing bowl.
Pour ingredients from mixing bowl into skillet and heat just to boiling.
Add crumbled bacon.
Add flour or cornstarch to thicken
Serve over lettuce, or other fresh greens

Amish Baked Corn Pudding

Amish Baked Corn Pudding Recipe: This Amish Corn Casserole Recipe Is Creaminess Overload

Corn pudding is the perfect side dish for a family meal or for company. This creamy Amish corn pudding recipe is topped with cheddar cheese for added tastiness.

If you want to make this corn recipe even more delicious, throw in some crispy bacon.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 to 6

Ingredients

1/2 cup sugar
3 tablespoons flour
3 eggs
1 cup whole milk
1/4 cup butter, melted
1 can (15 ounces) whole kernel corn, drained
1 can (14 ounces) cream-style corn
1 cup shredded cheddar cheese

Directions:

Whisk together the sugar and flour in a bowl.
Add the eggs, milk, butter and both corns. Season with salt and pepper. Stir to combine.
Pour the mixture into a lightly greased baking dish.
Bake in a preheated 350-degree F oven for 45 minutes.
Add the cheddar cheese to the top about 5 minutes before cooking is done.

Pennsylvania Dutch Apple Pie

What is the difference between apple pie and Dutch apple pie? Dutch apple pies have a crumbly, buttery topping while traditional apple pies have a top layer made from pie crust.

I baked this delicious pie. The filling is bubbling over the sides.

The topping is sweet and mixes in so well with the apple filling when you eat it.

Ingredients

Crust

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

8 cups sliced cored peeled apples
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice

Topping

1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

Directions

In medium bowl, mix 1 cup flour and the salt.
Cut in shortening, using pastry blender or fork, until particles are size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Pre-Heat oven to 400°F.
On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
In large bowl, mix together the filling ingredients.
Pour into pie plate, mounding apples toward center.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms.
Sprinkle evenly over top of pie.
Sprinkle 1 tablespoon granulated sugar on top.
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
Transfer to cooling rack to cool.

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Amish Next Day Ham Casserole

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