Stephanie's 3 Ingredient Pot Roast

1 envelope brown gravy

1 envelope italian dressing

1 envelope ranch dressing

2 cups warm water

minced garlic

dissolve the gravy, italian dressing and ranch dressing in water!

Pour over roast!

Cover tightly with foil

My roast was five pounds, so after 1 1/2 hours I uncovered and added large chunks of potato into the juice... Recovered and baked an additional 90 minutes with foil tightly secured on it!!  It is tender as could be!!  I guess baking time will vary on the size of roast and your oven!  It was easy and delicious!!

Enjoy!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Barbara's Homemade Pot Pie

Ingredients:

1 Diced Medium Onion

1 Stick of butter

1/3 c flour

1 box of refrigerated pie shells (because Barb is lazy!)

1 small bag of frozen mixed vegetables

1/2 c milk

1 3/4 c chicken broth

2 c cooked cubed chicken breast

Salt & Pepper...

Directions:

Melt butter in pot. Add onions and cook til translucent..

Add Flour, salt and pepper..

Let cook for a few minutes slowly stirring it well!

Add milk and chicken broth combining well and stir til thick and creamy!

Remove from heat..

Add cooked chicken and vegetables

Put bottom of crush in deep dish pie pan and fill with mixture.

Top with second crust and seal edges well! Cut a few slits in top so it can vent while baking!

Bake at 425 for 30-45 minutes

Let cool 5 minutes before serving!

Enjoy!!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Stephanie's "Hot" Mamma Chili

Ingredients
3 pounds ground beef
2 cloves garlic chopped-I use more because you know I am a piggie!
One 15-ounce can tomato sauce

Now this part is tricky, because I eyeball all this really, its about what flavor that your wanting and like but these are a questimate to what to use to at least start it!

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa (corn flour, found in the Mexican food section of many supermarkets) I use the powdered instead of the paste.
1 15 ounce can kidney beans-I am not big on the beans, but hubby love them

Shredded Cheddar, for serving
Chopped onions, for serving
Fritos or tortilla chips, crackers or warm bread and butter for serving!!!

Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, I can of water, from sauce, chili powder, cumin, oregano, salt and cayenne. masa, beans. Stir together.. Bring to a boil and reduce heat and cover and let that bad girl just simmer for as long as you want it, the longer it simmers, the better it is!! after about a hour..give it a good taste and adjust seasoning to your likings!

Serve it in bowls, top with cheddar cheese and sour cream and ENJOY!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Cheesey Chicken Pasta Bake

Photo by Tammy Farmer

4-6 boneless chicken breast (depending on size)

10 slices of bacon

1 large can of cream of chicken soup

2 cups of cheese

1 box of spiral pasta

1 medium onion chopped

1tsp minced garlic

2tsp parsley chopped

salt and pepper to taste

Cook bacon until crisp, remove from pan and let cool. Cut chicken into bite size pieces. Cook the chicken in the bacon grease. Add the garlic, salt and pepper, cook until done. Prepare pasta as directed on package. Drain pasta and in large bowl combine the chicken, pasta, soup, onion, parsley and half the cheese. Mix well and put it in a 9x13 baking dish. Top with remaining cheese and chopped bacon. Bake at 350 until cheese is melted. 

Disclaimer - This Recipe is an original by Tammy Farmer. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Tammy's Nana Nut Bread

Photo by Tammy Farmer

2 cups flour
1 tsp salt
2 tsp baking soda
1 cup butter
2 cup sugar
2 cups bananas (ripe and
mashed)
4 eggs beaten
1 cup nuts (optional)
 Pre heat oven to 350. Grease and flour 2 9x5 loaf pans. Sift dry ingredients together in a large bowl and set aside. Mix together butter and sugar until smooth. Stir in bananas eggs and nuts. Pour over dry ingredients and stir until mixed. Divide equally into pans. Bake 55-65 minutes or until done.

Disclaimer - This Recipe is an original by Tammy Farmer. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it?  We want to hear from you.

Braydons Rice Casserole #2

Photo by Tammy Farmer

3-4 chicken breast (depending on size)
2 packages of broccoli cheddar rice. (He uses knorrs)
1/2c. Onions
1c shredded cheese
Salt and pepper to taste.

Prepare rice as directed on packages. Cook the chicken breast, dice into bite size pieces add onions and season to taste. In a casserole dish mix rice and chicken mixture. Top with cheese heat in oven until melted.

Disclaimer - This Recipe is an original by Tammy Farmer. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our 

recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Grilled Chicken with Tomatoes

Photo by Tammy Farmer

2-4 fresh tomatoes (depends on size) diced
1 large onion chopped
5Tbsp olive oil
3Tbsp chopped fresh parsley
1Tbsp vinegar
Mix together, put in medium size pan, cook over medium heat until it sizzles.
* I let most of the liquid boil out of mine

Chicken
4-6 chicken breast (depending on size)
5Tbsp olive oil
5Tbsp chopped fresh parsley
1tsp garlic powder
Salt and pepper to taste.
Mix together, coat the chicken breast and let set at least 30 minutes.
grill chicken until done.
To finish place tomato and onion mixture on top

Disclaimer - This Recipe is an original by Tammy Farmer. You may share with your friends as long as
you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our
recipe and comment on what you think of it. What changes did you make or ingredients did you add to
it? We want to hear from you.

AND for the main entree this evening, beings I seemed to have started posting with the dessert

Stephanie's Italian Wannabe Wedding Soup

(Photo by Stephanie Spaltro)

Ingredients

2 lb lean ground beef-I used 80/20

3 egg, slightly beaten

4 tablespoons breadcrumbs

3 tablespoon parmesan cheese

1 teaspoon dried basil

1 teaspoon onion powder

11 cups chicken broth

4 cups chopped escarole or 4 cups chopped spinach

1/2 cup orzo pasta, uncooked

2/3 cup finely chopped carrot

grated parmesan cheese

I pretty much eyeballed it all because I make homemade meatballs all the time, this is 8 servings, cause we are pigs and will eat it two days in a row! to take it back to original 4 servings, just cut everything in half

Directions

In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil & onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach,carrot & meatballs & handful of parmesean cheese.

Let simmer for about 30-45 minutes so all the flavors can absorb one another and feel the love

Then the last 5 minutes before serving add the orzo and eyeball it because you dont want the orzo to suck up all your juice...let cook for like 5 minutes longer at a medium boil so orzo cooks, and orzo cooks VERY fast because it so small so watch it!

Stir frequently to avoid sticking.

Serve with additional Parmesan cheese sprinkled on top.

Salt & Pepper to taste

Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

REVERSABLE ROCKYROAD

(Photo by Tammy Farmer)

3/4 cup flour
1 cup of sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large eggs, beaten
1 teaspoons vanilla
1/2 cup chopped toasted pecans (optional)
2 handfuls of mini marshmallows

For the frosting:

1/4 cup butter, melted
1/4 cup cocoa powder, sifted
1/4 cup evaporated milk
1 1/2 cup powdered sugar, sifted

Preheat the oven to 350 degrees. Butter a 9 inch pie pan.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully drizzle the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl,
beat until smooth. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Disclaimer - This Recipe is an original by Tammy Farmer. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

On a brighter note, the beer bread came out way prettier =D

Stephanie's Homemade Beer Bread!! =D

1 (12 fluid ounce) can or bottle beer (I used club soda)
3 cups self-rising flour
3 tablespoons white sugar

Directions

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a big spoon, then your hands. I dont know why it said with your hands, cause all that did was make your hands all sticky...my batter was fine after stirring it with the spoon! =D Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.

Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with delicious whipped butter and you are in there!!  mmm mmmm gooooooood!!

Enjoy! =D

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you!

Stephanie's Pecan Bar's

For the Crust (simple shortbread):
2 sticks (1 cup) butter, softened
2 cups all purpose flour
1/2 cup confectioners sugar

For the Filling:
3 eggs
1/2 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1/2 stick (1/4 cup) melted butter
1/4 teaspoon salt
2 1/2 cups pecans (I used chopped)

For the crust:
Preheat oven to 350 degrees
Mix together butter, confectioners sugar and flour
When mixed, press into a greased 9X13 baking pan-I split it in half and did it in two 8x8 pans so I could take one to my sister

Bake for approx 15-18 minutes or until lightly golden brown

For the filling:
Beat eggs and add sugar
Add in salt, corn syrup and vanilla
Add melted butter

Pour batter into crust
then completely cover top of bar with chopped pecans


Bake for an additional 28-32 minutes and cool completely before cutting. Depending on the temperature of your oven! just watch cause you dont want to scorch the pecans



Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you

Stephanie's Apple Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. I used a dark colored bread pan, it came out fine in exactly 60 minutes =D

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely. I guess this is why mine is darker =D

Serve Enjoy!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

This was dinner at the Spaltro's!  Hope you all enjoy them as much as we did!

Stephanie's Honey Glazed Pork Chops

Serves: 9 Prep Time: 45 Min Cook Time: 20 Min

What you need:

6 to 9 pork chops, not to thick

3 eggs

5 Tbsp water

2 c flour-they actually called this amount right, I had to change all the others!

1 tsp salt and pepper

1 tsp garlic powder

canola oil or vegetable for frying-I used vegetable, was going for the artery clogging theory this evening I guess =D

FOR THE GLAZE

1 1/2 c honey

1/2 c brown sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1 dash(es) cayenne pepper, or to your taste

1/2 c soy sauce

1 Tbsp garlic, chopped-I used minced garlic in the jar, because I buy that big bottleof it, so I always have it, we are garlic freaks =D

3 Tbsp butter-I just put it all in the pan and simmered it for 5 minutes on low like it said!!

Directions

1 Whisk the eggs and 5 tablespoons water in a dish to where chop will fit to coat it!

2 Mix the flour, salt, pepper and garlic powder in another shallow dish.

3 Dip the chops in the flour, then into the egg, then back into the flour mixture again.

4 This is what puts the extra crispy coating on the chops.

5 Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.

6 Be sure the oil is hot, but not to hot because you dont want them to get that dark burnt look, I did mine for about 5 minutes on each side.

7 Cook for about 5 minutes on each side. Try not to turn more than twice cause you dont want the coating to come off.

8 Remove from the pan to a baking dish, I did mine on a large cookie sheet with a piece of foil under them!

9 In small saucepan put the garlic, butter,honey soy, brown sugar and cayenne pepper.

10 Bring to a boil then reduce to low and simmer for about 5 minutes. Watch it good cause it will foam and might boil over if it has to hot of heat under it! =D

11 Pour 1/2  of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.

12 Place  uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

I served peas and rice a roni with ours!

Enjoy!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us  http://funnyfoodandfriends.blogspot.com/

  Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

These are so good, when I could eat food again after my surgeries this year, I dreamed of these meatballs!!

Ingredients:
20 Italian Style Meatballs-thawed
10 Pillsbury Biscuits
2 c mozzarella cheese
pizza sauce for dipping
italian seasoning
garlic powder

Directions:
Spray baking sheet with cooking spray!

thaw meatballs in microwave usually for about 1 1/2 minutes - 2 minutes..you dont want them in there too long because they will get hard.  Just enough to take that frozen out of them.  Take one biscuit and stretch it out in your hand. Take a pinch of mozzarella cheese and set on biscuit. Place 2 meatballs on cheese in biscuit and fold/seal biscuit around them..You dont want any holes because then your cheese will run all out of them while baking!  Repeat for remaining 9 biscuits.  You can do it with just one meatball per biscuit, but as ya all know I am a piggie! =D

Arrange on baking sheet.  Sprinkle each with Italian seasoning and garlic powder.  Bake at 350 for about 13 minutes... Time may vary depending on your oven!

serve with  your favorite dipping sauce! But I just like to eat mine with the meatball and cheese, my hubby likes to dip them in pizza sauce :)

Enjoy!

**Disclaimer - This Recipe is an original by Stephanie Spaltro.. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/.. Thank you for reading and please try our recipes and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.**

I just added potatoes and poultry seasoning and cream of chicken soup. I never measure I just kind of guess, lol, and it came out great!

this is the recipe

Belle's Chicken Pot

1/2 tsp poultry seasoning-thats the cajun in me needing flavor! lol

1 pound skinless, boneless chicken breast halves - cubed

2 Medium sized potatoes diced up-about 1 1/2 cups

1 can cream of chicken soup

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1 tsp cayenne pepper

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Once sauce has thickened add the soup to make it creamier! Remove from heat, drain and set aside.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

The soup makes it creamer I think I also added cayenne pepper and I mixed it together before putting in the pie shell instead of putting them in separate

I added a cup of about a cup and a half, I think, 2 medium potatoes; not big one's and 1 can of soup. A half to 1 tsp of poultry season and a half teaspoon of cayenne pepper(red pepper)

I am from Louisiana, got half a lil spice, lol

Enjoy!

*Disclaimer - This Recipe is an original by Belle Salsman. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/

Here was our dinner tonight =D

Stephanie's Lasagna Soup

Yield 8 servings

Ingredients:
2 lbs hamburger-I used 85/15
1/2 tsp garlic powder-I used way more then that!
64 oz cans beef broth
2 can diced tomatoes(Italian)
1/2 tsp Italian seasoning
12 oz bag of Italian trio noodles-I used small shells
grated or shaved parmesan cheese-I used shredded parmesean
salt & pepper to taste


Brown hamburger with garlic powder; drain
Add broth, tomatoes and Italian seasoning; bring to boil
Stir in pasta. Cook over medium heat for 10 min or until pasta tender
Stir in small amount of parmesean cheese, let melt

Serve with additional parmesean cheese

Enjoy!!!!!

*Note: The next time we make it I am going to put a 29 oz can of tomato sauce in with it also to make it more lasagna tasting! Once in your bowl salt and pepper more to your taste!!  Yummmy

Disclaimer - This Recipe is an original by Stephanie Spaltro.. You may share with your friends as long as you link back to us. Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Ok here is my take on them!

Super Yummy Lite Muffins

1 Box of Duncan Hines Cake Mix-I used a white cake mix!

1 15oz can of Libby’s 100% Pure Pumpkin

Preheat oven to 350 degrees

Empty the cake mix in a bowl and with clean hands pinch out all the clumps
(this is important because if you don’t the clumps turn crunchy when they are baked)

When they are pinched out add the can of pumpkin and fold it in with a rubber spatula

When it’s all folded together stir it for a creamier texture

Spoon into an ungreased muffin pan

I put mine in muffin cups so you might want to cook them for a few minutes longer...use toothpick to make sure it comes out clean to know when done!

Bake at 350 for 20 minutes

Here is the Skinny: 1 mini muffin contains 90 calories, 1.75g of fat, 0mgs of cholesterol, 16g of Carbohydrates 2g fiber , 9g sugar, 1g protein

Now if you like toppings here is a quick and easy topping recipe that I didn’t make tonight, but it adds protein and extra sweetness:
1 C Vanilla Greek yogurt ( I prefer Oikos)
A Splash of vanilla extract (I use a capfull)
½ cup powdered sugar

Mix all ingredients until they become thick and creamy
Set in the fridge for about 30 minutes then spread on the muffin and ENJOY!!

Disclaimer - This Recipe is an original by Stephanie. You may share with your friends as long as you link back to us. Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Meatball Calzones

Meatball Calzone

By: Stephanie Spaltro

Ingredients:

1 Can Pillsbury Pizza Crust

1 Jar of any pizza sauce or sauce of your liking!

40 italian style meatballs-I am a pig so I like mine FAT!! hehee make sure they are thawed out! Walmart's Great Value Italian Style ones are the bomb!!

Shredded Mozzarella cheese

Directions:

Roll out pizza crust on a rectangle baking sheet/pan

Spray bottom of pan with a little cooking spray and then a little corn meal so it doesnt stick!

put about half the mozzarella cheese in center of dough

put meatballs on top of cheese and cover the meatballs with the rest of the shredded cheese!

I have the melt-in-ator for a oven so I baked mine for 15 minutes at 350!!

Good Luck and Enjoy!

Disclaimer - This Recipe is an original by Stephanie. You may share with your friends as long as you link back to us. Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you. http://funnyfoodandfriends.blogspot.com/

Stephanie Spaltro's Delicious Baked Chicken

Stephanie Spaltro's Delicious Baked Chicken

Ingredients:

6-8 pieces of chicken thighs-thats my favorite piece of chicken!

garlic powder

salt & pepper

Tony Chachere seasoning-Can find at Walmart

Directions:

Rinse chicken really good and cut off any excess fat!

Sprinkle chicken with the seasonings, go light on the Tony's its a delicious STRONG tasting seasoning!

Bake at 350 for 30-45 minutes-Depends on your ovens temperature!

serve with rice and butter! and sprinkle a little Tonys' on that too...yummm yummmy good!

Serve & Enjoy!

Disclaimer - This Recipe is an original by Stephanie. You may share with your friends as long as you link back to us. Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.  http://funnyfoodandfriends.blogspot.com/

Tammy's Potato & Ham Soup

Homemade Potato & Ham soup.

1 32 Oz bag of Hash Browns

2 Cups ham

4 Tbs Flour

4 Tbs butter

4 Cups Milk

8 Oz Velveeta Cheese

1 Onion Diced

2 Diced Jalapenos (optional, i left seeds in mine but you can remove them)

1 8 Oz Sour Cream

Salt and peper to taste

Make a rue with the butter and flour, add onions and jalapenos.

Gradually add in milk while on med/low heat.

Add cheese until its melted, then add the ham and potatoes cook over med/low heat until ready to eat.

Just before serving stir in the sour cream, salt and pepper

Disclaimer - This Recipe is an original by Tammy. You may share with your friends as long as you link back to us. Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you!! http://funnyfoodandfriends.blogspot.com/

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