Hot Ham & Cheese Croissant

Our family loves this quick and easy sandwich. We eat it for breakfast plain or with strawberry jam. We eat it at lunch or for an appetizer with honey mustard. The taste of the buttery croissant with the warm melty Swiss cheese and the flavorful ham that just zings your taste buds. The addition of strawberry jam or honey mustard compliments and melds all those delicious flavors. 

This morning I made them for a quick breakfast in our toaster oven. When I am making for a crowd, I use a large cookie sheet in the regular oven. 

My daughter, who is a vegetarian, eats the croissant and cheese or adds a scrambled egg.

I start with Croissants from the bakery. The ones I used today are cocktail size but if I am making lunch, I buy the full-size. You can use any ham you want. I like Sara Lee Honey Ham but I have also used left-over spiral ham from home or ham from the deli. The custom slices cheese work great for the smaller croissants. One slice broken in half and then one half broken again covers the entire croissant. I use three to four slices of ham. If using honey mustard, smear on to the croissant top and close. If using strawberry jam, I add that after it is warm. 

I bake in a 400 degrees, pre-heated oven for 10 minutes or until the cheese is melted and the croissant is golden brown. The croissant will be a little crisp on top but still soft on the inside. 

Mardi Gras Dinner Party with Red Beans and Rice Recipe

We have a group of friends that we have dinner with once a month. There are usually 8 couples but each month is a different mix because of life responsibilities, traveling, etc. Our hosts, Adonia and Michael, did a wonderful job Saturday. Our theme was Mardi Gras. Adonia and Michael are from south Alabama and have attended a Mardi Gras ball, parades, etc. before moving to SC.  They did a wonderful job with decorations, don’t you agree?
Kitchen table.

Living room.

Living room. Isn’t this mask the incredible?

Dining room.

Host and hostess.

Hubby, Stan, and myself.

 All the girls.
 King Michael, because he found the baby in the King Cake.

The girls again.

The guys. Stan didn’t get the memo that it was Men in Black night!

I made Authentic Louisiana Red Beans and Rice with Andouille Sausage.  

Simmering on the stove!


  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning
  • 1 pound andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice


  1. Rinse beans, and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  4. Stir sausage into beans, and continue to simmer for 30 minutes.
  5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Yields 8 servings.
Soak beans in water overnight. Drain, rinse and add fresh water.

Gather all the spices and add to the beans.

Chop the pepper, celery, onion and garlic. Cook in olive oil.

I know this is a weird photo. It is one pound of Chicken Andouille Sausage. I cut in to bite size pieces and added to the beans after simmering for 2 1/2 hours.

Simmering and was so delicious!

Original recipe came from at this link.

I have linked up to Craft-O’Maniac Monday Link Party –
& at Keeping It Simple Link Party
 & at Skip To My Lou link Party

Recipe Monday Sausage Dip

Sausage Dip

1 package ground sausage (may use regular or spicy)
1 can Ro-Tel
1 8 ounce cream cheese

Brown sausage and break in to small pieces. Drain. Add Ro-Tel and cream cheese. Heat over medium heat, stirring often until cheese is melted. Keep warm on low heat or use Crock pot.
Serve with tortilla or corn chips.

This is my son’s all-time favorite dip. Enjoy!

Another Apple Recipe – Famous Brunch Casserole

This is a different but delicious breakfast casserole. I made it for my husband’s office one morning and they loved it.

Famous Brunch Casserole

1 lb. bacon – cut into fourths and fry until crisp. Drain off fat.
1 (20 oz.) can apple pie filling
2 Tbsp. sugar
2 cups shredded Cheddar cheese (I prefer sharp)
1 1/2 cups Bisquick
1 1/2 cups milk
4 eggs

Heat oven to 375 degrees. Grease a 9×13″ casserole dish. Spread pie filling in bottom of dish. Sprinkle this with the sugar. Spread cheese and bacon over filling. Beat Bisquick, milk and eggs until smooth. Pour over the top. Bake, uncovered, until a knife inserted comes out clean, between 30-40 minutes. Serves 8 people.

Recipe Monday – Impossible Quiche

Impossible Quiche

1/2 lb. bacon, fried and crumbled (the Real Bacon in a bag that is pre-cooked works fine for a quick fix)
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp salt
1/8 tsp pepper

Heat oven to 350 degrees. Lightly grease a 9 or 10 inch pie plate. Sprinkle bacon, cheese, and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Cover and blend on high speed for 1 minute. Pour into pie plate over other ingredients. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Serves 6.

It is not true that real men do not eat quiche. Both my husband and son enjoy a good quiche, even for a light dinner. Add fruit and a salad and you have an easy dinner or serve with fruit and muffin for a delicious breakfast/brunch.

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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