It’s an easy, hearty recipe that is loaded with ham and bacon and can be thrown together in a flash. Meaty, creamy, and satisfying!
I am currently sitting in my Colorado home, wishing it was one of our “300 days of sunshine”. But it isn’t. It’s kinda gloomy out!
Things are pretty quiet around here today because my partner in crime is a under the weather, He actually has pneumonia. Bleh!
I’m being his caretaker and practicing my “I mean business” face this week. I have to force him to lay on the couch and REST. He is a real busybody and likes to work hard, so this has been a little challenging for him.
He usually just smiles and shakes his head when I’m “being firm” because no matter how hard I try, I just can’t do it. I literally stare at him, furrow my brow, and clench my teeth. Try to picture that ….yeah, exactly. That usually makes me seem more funny than ferocious.
I guess that’s not the worst thing, right? Are any of you like that?
Like, I am so nice sometimes that I wish I could be mean. I always think of Sandra Bullock’s character in the movie The Blindside. She has that firm, direct, tough demeanor. I wish I could be firm and direct and tough like that.
What you need:
- 1 fully cooked ham steak, cubed (any ham will work)
- 1/4 cup of crumbled bacon bits (I chopped 3 slices of cooked bacon)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup of milk (any milk)
- garlic powder
- onion powder
- salt and pepper
- package of spaghetti noodles (any noodles, really)
- 1/2 cup grated parmesan cheese
- bag of frozen peas
What to do:
- Cook pasta according to package instructions, strain, and set aside.
- Heat a large skillet on medium-high heat.
- Place cubed ham steak and bacon into skillet and top with garlic and onion powder.
- Brown cubed ham steak and bacon until heated through and sizzling. Stir often.
- Add can of cream of mushroom soup, milk, parmesan cheese, salt and pepper to skillet and stir to combine.
- Heat soup mixture on stove for 3-5 minutes, add 1 cup of frozen peas, cook another 2 minutes.
- Add strained noodles to skillet and toss to combine. Toss until noodles are well coated. Heat through.
- Top with extra parmesan cheese, serve immediately.
I took one of my beloved childhood favorites and covered it in white chocolate. Holllllller. To add a sweet/salty snack element, I added white cheddar popcorn to the recipe and served it in a bowl as a snack mix/bark. I made one pan with popcorn and one without. I like the one with popcorn better. However, both are absolutely, positively, “magically delicious”!We are halfway through March, people! That means that Spring is finalllllly within reach! Halllllllelujah! It cannot come soon enough. We have all “sprung forward”, my mom is already asking about our Easter plans, and people are leaving on trips for Spring Break. And, speaking of Spring Break trips, Joey and I are leaving for good ol’ Mississippi on Saturday. It will be my first trip to the South, and I’ve never been more excited for humidity, swampland, and authentic Southern food. More updates on that in the coming weeks!
But for now, back to this chocolate-covered cereal. I figured I had to post something St. Patrick’s Day-ish. So this is what I came up with. This crunchy, sugary-sweet bark recipe is stinkin’ addicting. I made (and documented) the first batch using just Lucky Charms and a package of white almond bark. You just separate the cereal–marshmallows in one bowl and hard cereal pieces in another–and melt the white chocolate (I used almond bark), combine it, and voila! It turned out spendidly. Earlier this week, though, I decided to make another batch for our bible study group. I just felt like it needed a little more salty-sweet action. Want to know what I did? I bought a bag of White Cheddar Smartfood Popcorn and mixed it in! It was the crown jewel. My friends could not get enough of it. (See additional pictures at the bottom of post.) First you separate the hard pieces from the marshmallows (and try not to eat all the marshmallows). If you are adding popcorn like I did, you can layer the popcorn evenly with the cereal pieces at this point. Then you want to melt a pound of white chocolate or almond bark and pour it onto the cereal bits. You’ll have to mix it together and then spread it out again to make sure it all sticks together in the end. Let’s make it pretty!Add your marshmallows and push down gently so that they stick into the white chocolate. Let it sit for a few hours and break it all up! You’ll be in your own Lucky Charms heaven.
Lucky Charms Crunch Bark
What you need:
- box of Lucky Charms cereal, separated into 2 cups dry cereal and 2 cups marshmallows
- pound of white almond bark or white chocolate
- white cheddar popcorn (optional)
What to do:
- Get out a baking sheet or jelly-roll pan and line it with parchment paper or foil.
- Spread dry cereal pieces onto lined baking sheet. (If you are adding popcorn, do this now.)
- Melt your white chocolate according to package instructions- you MUST heat in intervals.
- Pour melted chocolate over cereal and mix gently to combine, pat cereal back together to form a layer again.
- Before chocolate hardens, top with marshmallows and press down lightly- just enough that you don’t break marshmallows, but hard enough that they stick into the bark.
- Let your creation cool and harden.
- Break into pieces and serve!
Notes: If you’re a sweet and salty addict like me, I’d suggest adding the popcorn to the mix. Check out the photos below: