Easter Leftovers

Warm Maple, Ham and Apple Coffeecake By: Janice Elder
"Biscuit dough, ham, apples and raisins baked with sugar and spice and everything nice! This wonderful dish started out as a simple apple coffeecake but I added leftover ham and maple syrup and adjusted other seasonings to give it more body and substance. A great brunch or light supper dish that never fails to bring compliments and requests for the recipe. Excellent use for leftover ham! Walnuts can be substituted for pecans."
Ingredients
1 (12 ounce) can refrigerated flaky biscuit dough 2 cups chopped cooked ham
2 cups apple - peeled, cored, and chopped 1/4 cup raisins
1/2 cup brown sugar 1/2 teaspoon apple pie spice
1/3 cup maple syrup 1 egg
1/2 cup chopped pecans 1/3 cup confectioners' sugar
1/4 teaspoon apple pie spice 1/8 teaspoon cayenne pepper (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Generously grease or spray with non-stick cooking spray a 9-inch square baking dish or similar sized baking dish.
2.Cut each biscuit into 4 equal pieces; set aside. Sprinkle 1 cup of the ham, 1 cup of the apples and all the raisins over the bottom of the prepared pan, spreading evenly. Arrange biscuit pieces, pointed ends up, over the mixture. Sprinkle evenly with remaining ham and apples.
3.In a small mixing bowl combine brown sugar, 1/2 teaspoon apple pie spice, maple syrup and egg, blending thoroughly. Stir in nuts, then spoon evenly over biscuit pieces and ham/apple mixture.
4.Bake in preheated oven for 35 to 45 minutes, or until nicely browned. Cool for 5 minutes, then drizzle Spice Spiked Glaze over warm coffeecake.
5.To Make Spice Spiked Glaze: In a small bowl whisk together the confectioners' sugar, bourbon, 1/4 teaspoon apple pie spice, and cayenne pepper until a drizzling consistency is reached (more bourbon or milk may be added if necessary to achieve desired consistency).


Delicious Ham and Potato Soup by Ellie11

Ingredients
3 1/2 cups peeled and diced potatoes 1/3 cup diced celery
1/3 cup finely chopped onion 3/4 cup diced cooked ham
3 1/4 cups water 2 Tbs chicken bouillon granules
1/2 tsp salt, or to taste 1 tsp ground white or black pepper, or to taste
5 Tbs butter 5 tablespoons all-purpose flour
2 cups milk

Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Bird's Nest Egg Salad

Ingredients
1 egg 3 cups chow mein noodles
1/4 teaspoon garlic salt

EGG SALAD:
6 hard-cooked eggs, chopped 1/3 cup mayonnaise
1/3 cup finely chopped celery 2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley 1 1/2 teaspoons ground mustard
1/2 teaspoon lemon juice 1/4 teaspoon seasoned salt
Lettuce Leaves

Directions

1.In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.
2.In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired