Ham & Cheddar Roll-Ups with Honey Butter Dipping Sauce

I usually keep a can of crescent rolls around in case I ever need to go MacGyver on something. There have been many evenings when Husband and I have wanted something sweet and those crescents have become cinnamon apple swirls or chocolate chip turnovers. And sometimes I use them with hot dogs to make a bigger version of Pigs-in-a-Blanket.

I've never blogged about any of these because most folks can manage stuff like that on their own but when I made these Ham & Cheddar Roll-Ups yesterday I decided to dress them up with a dipping sauce and that is what really knocked my socks off.

I wanted a cross between honey mustard and honey butter so I just mixed equal parts butter, honey and mustard and viola, it was exactly what I was looking for. It’s sweet and tangy and creamy all at the same time. Holla!

I think I’m going to keep these in mind for appetizers. You can use the mini-crescents and make smaller roll-ups and serve them on a platter with a bowl of the dipping sauce.

Ham & Cheddar Roll-Ups
with Honey Butter Dipping Sauce
1 can crescent rolls
24 thin slices smoked ham
1 cup finely shredded cheddar cheese
Cooking spray
3 tablespoons honey
3 tablespoons butter*, softened
3 tablespoons yellow mustard

Line a baking sheet with aluminum foil and lightly spray with cooking spray. To assemble roll-ups, separate dough triangles from the can of crescent rolls. Sprinkle cheddar cheese on each triangle. Folding ham slices to fit, arrange 3 slices of ham on each triangle. Starting at the wide end, roll triangles and place each roll-up on the cooking sheet with the end point of the dough tucked under the roll-up to prevent it from opening up during cooking (see picture below). Bake at 375 degrees for 11-12 minutes.

To prepare dipping sauce, whisk together honey, butter and mustard in a microwave safe bowl. Mixture will likely be grainy. Microwave for 20 seconds and whisk until smooth. You may have to microwave for an additional 20 seconds if the mixture doesn't whisk together smoothly.

*With this and all of my recipes, real (salted) butter is used.

PRINTABLE RECIPE

Pork Chop Casserole

An easy casserole recipe with tender pork chops and savory, perfectly seasoned rice made with French onion soup.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. FAQ ON PORK CHOP CASSEROLE
3. MORE COMFORT FOOD CASSEROLES

This is a dish my mom has been making for over twenty years and I have a feeling it was something she discovered on the side of a soup can once and decided to try it.

It’s ridiculously easy and yields fork-tender pork chops and delicious rice while only using a few ingredients.

I should probably call this something like ‘Pork Chop & Rice Bake’ since that might describe it better but Mom’s always just called it 'Pork Chop Casserole' so that’s what we call it. If you don’t agree, I’ll let you take that up with Carol.

Mom’s recipe calls for breading the chops in flour which I don’t do. I find that the breading gets soft and soggy while the casserole cooks so I really don’t see the point in it, but feel free to dredge your chops in flour before you brown them.

Since I don't bread the chops, I once decided to try this without browning the chops at all. Which was a mistake. Not only did the pork chops look unappetizing, they were rubbery and weird. Just... don't try it. Trust me.

INGREDIENTS FOR PORK CHOP CASSEROLE

The best thing about this recipe is that only needs a few ingredients! All you'll need to make this recipe is:

• Pork Chops
• Salt & Pepper
• Vegetable Oil
• French Onion Soup (3 cans)
• Uncooked Rice

FAQ ON PORK CHOP CASSEROLE

Can I use beef consommé instead of French Onion Soup?  Yes!  I prefer FOS in this but consommé will work.

Can beef broth be used instead of French Onion Soup?  Technically yes but you'll need to add a good bit of salt and seasoning (try onion powder and garlic powder).

Can I use boneless pork chops?  The bone helps to prevent the pork chops from drying out but boneless chops can be used.

Can chicken be substituted for the pork chops?  I've often thought about doing this myself but have never tried it. I would use chicken thighs (breasts would surely overcook).

How can this recipe be adjusted for brown rice?  I honestly don't know because I've never cooked brown rice.

Can jasmine or basmati rice be used?  I haven't cooked this with either but I feel sure they would be lovely. You'll need to make 2 adjustments. One - use more rice (refer to package cooking instructions and consider 1 can of soup to equal 1 cup of liquid). Two - both varieties cook more quickly than extra-long grain rice so check the casserole at 40-45 minutes to see if the rice is ready.

MORE COMFORT FOOD CASSEROLE RECIPES

• Chicken & Stuffing Casserole - An addictive casserole recipe with Pepperidge Farm stuffing, sour cream and chicken.
• Smothered Chicken Casserole - Layers of creamy potatoes (think Potatoes Au Gratin) topped with chicken, smothered with cheese and bacon!
• Sausage & Rice Casserole - a simple recipe perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing).
• Chicken Tetrazzini - Classic tetrazzini made with pasta, mushrooms, wine (optional) and cheese. Super easy AND super delicious!

Recipe for How to Cook Pork Chop Casserole

Pork Chop & Rice Casserole

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

An easy casserole recipe with fork-tender pork chops and savory perfectly seasoned rice made with French onion soup.

Ingredients

• 6 bone-in pork chops
• Salt & pepper
• 2-3 tablespoons vegetable oil
• 3 10.5-oz. cans French Onion Soup
• 1 1/2 cups uncooked extra-long grain rice

Instructions

1. Preheat oven to 375 degrees.
2. Season pork chops liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops on each side (do not cook through – just sear the chops on each side).
3. Add soup and rice to a 3-quart 13x9 baking dish then stir to combine. Arrange browned pork chops on top of rice.
4. Cover dish tightly with aluminum foil then bake at 375 degrees for 50-60 minutes or until rice is tender.

Notes

• Definitely use bone-in chops for this. Boneless chops tend to dry out when cooked this way.
• If the market only has BIG bone-in chops, it's perfectly OK to use 4-5 instead of six.

https://www.southyourmouth.com/2012/07/pork-chop-casserole.html

Images and text © South Your Mouth LLC 2012

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dinner

american

Garlic & Rosemary Roasted Potatoes

Potato wedges seasoned with rosemary and garlic, tossed with olive oil then baked until tender and crispy.

This is one of those dishes I've been making forever but never measured the ingredients to write a recipe. Enough people have asked me for it that I decided I would measure everything the next time I made them... which was today.

I don't always season them the exact same way but I DO always use rosemary and garlic. Mainly because I have a rosemary bush big enough hang five strands of lights on and call it a Christmas tree. 

Husband has been begging me to cut it down for years but I just can't seem to do it. I secretly imagine there's a whole colony of fairies that live in it.

Don't tell anybody.

These things are crispy like french fries but they're baked! And bursting with flavor from the garlic and rosemary!

Garlic & Rosemary Roasted Potatoes

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 10 Mcook time: 35 Mtotal time: 45 M

Potato wedges seasoned with rosemary and garlic, tossed with olive oil then baked until tender and crispy.

ingredients:

• 4-5 medium potatoes (about 2 lbs.)
• 2-3 tablespoons olive oil
• 1 tablespoon minced rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon onion powder

instructions:

How to cook Garlic & Rosemary Roasted Potatoes

1. Wash potatoes and cut into wedges (8-12 wedges per potato depending on size). Toss potatoes thoroughly with olive oil and remaining ingredients. Spray a very large baking sheet or two cookie sheets with cooking spray.
2. Arrange potatoes so that each wedge is laying flat on the pan. Bake at 400 degrees for 20 minutes then turn potatoes with a spatula. Cook for an additional 12-15 or until golden brown (reduce cooking times a little if you're using small potatoes).

https://www.southyourmouth.com/2012/07/oven-roasted-rosemary-garlic-potatoes.html

Oven, Roasted, baked, Rosemary, Garlic, Potatoes, taters, wedges, low fat, crispy, olive oil, recipe, best, how to

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Hush Puppies

An authentic Southern recipe for Hush Puppies made with cornmeal, buttermilk, bacon drippings and onions.

My Brutus loves him some hush puppies. When he was about four years old, he strolled into the kitchen, scratching his head and asked me, “Mama, what’s those little breads I like called? ‘Quiet Doggies’ or something like that?”

Oh, Brutus.

There are lots of theories about the origin of hush puppies. Most of those theories have to do with frying fish.

Though I personally don’t remember this, my mom tells me that folks used to serve cornbread when they fried fish. Her theory is that when it got to be eating time, somebody, sometime, somewhere slapped their head and realized they’d forgotten to bake the cornbread so they just fried up dollops of the batter in the hot fish grease.

Seems legit.

I've also heard that folks would mix up a tad of the fish fry with some milk to cook quickly along side the fish so that they could quiet the begging dogs that would surely be hanging around when fish was being fried. This too seems legit since folks often fry fish outside.

I think once upon a time a frugal wife took a look at all the fish fry that was left when the fish were cooked and, not wanting to waste it or the conveniently hot grease, added an egg and some milk to the fish fry and cooked it up.

Some people like hush puppies on the sweet side. If you fall into that camp, double the sugar in my recipe. Enjoy!

Hush Puppies

Yield: 18-20 Hush Puppies

Author: Mandy Rivers | South Your Mouth

prep time: 5 Mcook time: 5 Mtotal time: 10 M

An authentic Southern recipe for Hush Puppies made with cornmeal, buttermilk, bacon drippings and onions.

ingredients:

• 1 3/4 cups self-rising cornmeal
• 1/2 cup self-rising flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 eggs, slightly beaten
• 1 cup buttermilk
• 2 tablespoons melted bacon grease
• 1 small onion, minced

instructions:

How to cook Hush Puppies

1. Heat a minimum of 4 inches of oil in a deep skillet or wide pan to 350 degrees (medium-high heat).
2. Mix cornmeal, flour, salt and sugar in a medium bowl; set aside.
3. In a separate bowl combine eggs, buttermilk, bacon grease and minced onions then mix well.
4. Slowly add wet ingredients to cornmeal mixture, stirring by hand. Stir until just combined.
5. Using a teaspoon, drop heaping spoonfuls of batter into hot grease. Cook hush puppies until golden brown (approximately 4-5 minutes), turning once. Hush puppies will often flip over on their own when the bottom side is ready.

NOTES:

Substitute melted butter for bacon grease if necessary then ask the Lord for forgiveness for throwing away your bacon grease.

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Southern Fried Fish

Remember the first time you saw Twilight and you walked out of the theater in a glittery daze and thought to yourself, man I wonder what's in Harry Clearwater's Fish Fry?

No?

Well, I did.  Not that we have to make ours homemade around here.  We have two awesome seafood breaders readily available in my neck of the woods that are amazeballs... one from House of Autry and one from Adluh.  But I've learned writing this blog that you guys don't always have access to the same things I do so I decided I would try to create a recipe for a fish fry that you could make.  And just in case the zombie apocalypse knocks out my two favorite mills, I'll have a backup plan for frying fish.

There was really only one flavor that I was sure about, and that was onion powder.  I've picked up on that for sure over the years but I wasn't really sure what else was in there.  I took a glance at the House of Autry Seafood Breader package and the only spice/flavor/herb/seasoning mentioned at all was.... ta-da.... onion powder.

I decided against garlic and after sniffing most of my spice cabinet, settled on a pretty basic lineup.  I heated the grease, dredged the fish, fried it up and.... fell in love.  Serve with a big basket of homemade Hush Puppies for an authentic Southern fish fry experience.

Southern Fried Fish
2 pounds white fish*
Salt and pepper
1 cup buttermilk
1/2 cup hot sauce
2 cups South Your Mouth Fish Fry

Heat a minimum of 4 inches of oil in a deep skillet or wide pan to 350 degrees (medium-high heat).  Season fish with salt and pepper.  In a medium bowl mix buttermilk and hot sauce.  Dip fish, one piece at a time, in buttermilk mixture and shake off all excess liquid. Dredge fish in fish fry and immediately add to hot oil. Cook until golden brown and remove to a plate or pan lined with paper towels.

South Your Mouth Fish Fry
1 1/2 cups medium ground cornmeal**
1/2 cup flour
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons paprika

Mix all ingredients and store in an airtight container.  Use for frying fish or shellfish.

*Use any flaky, white fish (crappy, bream, catfish, tilapia, flounder, etc.).  I actually used swai fillets.  I had no idea what swai was but it was only a few bucks for a 2-pound package at Aldi so I thought... meh? If you like catfish, you will LOVE swai.  I found it to be almost identical to catfish sans the musky taste.  Plus is wicked cheap.  Holla!

**If using self-rising cornmeal, increase amount to 2 cups and omit flour.

PRINTABLE RECIPE

Magic Brownie Bars

The brownie version of Magic Cookie Bars, these bars are topped with butterscotch morsels, coconut, pecans and sweetened condensed milk to create a caramelized gooey topping that's pure MAGIC!

The combination of butterscotch, chocolate and coconut should have its own name. Like the classical French combination of celery, onion and carrot is called Mirepoix or the Cajun blend of celery, onion and bell pepper is called the Holy Trinity, I think butterscotch, chocolate and coconut should have its own name too.

Like Magic Mix. Or Fifty Shades of Awesome.

My very favorite treat as a kid was Magic Cookie Bars (a.k.a Hello Dollies, a.k.a. 7-Layer Bars). I was thinking of making these Sunday and realized I didn't have any graham crackers.

Since it was 293 degrees outside, there was no way I was going to the grocery store. Or even putting on clothes.

I spent the entire weekend in my draws and one of Husband’s wife-beaters. Don’t judge me! You spend the first weekend of July in South Carolina in 100% humidity in the middle of a heat wave and tell me how many layers of clothes you end up wearing.

I decided to top some brownie batter with some of the Magic Cookie Bar ingredients instead (everything but the chocolate chips since the brownies had the chocolate factor covered).

I wasn't really sure how it would turn out but I assembled everything, popped it in the oven and crossed my fingers.

Ohmygoodnessgracioustheyweresogood!

I was worried that the brownie batter wouldn't support the other stuff and that it would all collapse in a big gooey mess (which I prolly would have still eaten). It turned out perfectly and I cannot WAIT to cook these again!

Magic Brownie Bars

Yield: 20-24 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 10 Mcook time: 40 Mtotal time: 50 M

The brownie version of Magic Cookie Bars, these bars are topped with butterscotch morsels, coconut, pecans and sweetened condensed milk to create a caramelized gooey topping that's pure MAGIC!

ingredients:

• 1 family-size box brownie mix (18-oz)
• Eggs, oil & water for the brownies
• 1 11-oz. bag butterscotch morsels
• 2 cups sweetened flaked coconut
• 1 cup chopped pecans (optional)
• 1 14-oz. can sweetened condensed milk

instructions:

How to cook Magic Brownie Bars

1. Line a 13x9 baking pan with aluminum foil and spray generously with cooking spray.
2. Prepare brownie batter per package instructions then spread brownie batter evenly into pan.
3. Sprinkle butterscotch morsels, coconut and pecans over brownie batter. Drizzle sweetened condensed milk evenly over morsels, etc. Bake at 350 degrees for 40 minutes or until milk is lightly caramelized.
4. Remove from oven and let rest until completely cool. Remove brownies from pan by lifting up on aluminum foil lining and cut into servings.

NOTES:

Use the instructions on the brownie package for measurements for the eggs, oil & water.
Feel free to use peanut butter morsels instead of butterscotch.

https://www.southyourmouth.com/2012/07/magic-brownie-bars.html

Images and text © South Your Mouth

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