Havarti Cheese Tomato Pie

  We have had a bountiful harvest of tomatoes this year, praise God! So in addition to the spaghetti sauce, fresh salsa and tomato sandwiches we keep making, I was SO excited to find this Tomato Pie at Weekend Potluck! And DOUBLE BONUS: it contains two of my favorite ingredients, Frank’s Hot Sauce and Havarti Cheese!  This is NOT a spicy pie, do not be alarmed. All my kids ate it and loved it.

Havarti Cheese Tomato Pie

adapted from Recipes for Divine Living

Tomato Pie (1)


  • 1 whole Pie Crust, Baked
  • 4 whole Green Onions, Thinly Sliced
  • 3 Tablespoons Italian Blend Shredded Cheese
  • 18 whole (or More Depending On Size) Cherry Tomatoes, Sliced In Half
  • ¼ cups Basil Leaves, Cut Into Thin Strips
  • ¼ cups (heaping) Mayonnaise
  • ½ cups Colby Jack Cheese Shreds
  • 5 ounces, weight Havarti Cheese, Cut Into Slices
  • 4 whole Shakes Of Frank’s Hot Sauce
  • Salt & Cracked Pepper To Taste

Par-bake pie shell according to package directions, set aside. Turn oven to 350°.

Slice tomatoes and dab with paper towels, to get rid of excess moisture.

Sprinkle almost baked crust with Italian cheese and 1/2 of the green onions.

In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper.

Layer 1/2 the tomatoes into the pie crust, cover with remaining green onions, 1/2 the basil. Repeat with the remaining tomatoes and basil. Cover with Havarti cheese slices, then spread the cheese-mayo mixture over the top.

Bake until browned and bubbly, 35-50 minutes.

Cover crust edge with foil during cooking to protect from over browning, if needed.

Serve hot!

Tomato Pie (4)




Havarti Ham & Potatoes

    I just adore you all so much! Have I told you that lately?! You bless me daily with your sweet words & thoughtful gestures!

  Let me tell you about a friend, whom I have gotten to know through this blog the past couple months……She is the one who literally read 4 little Ferguson’s from stem to stern the weekend she found us! 🙂 She is also the one who shared the Peaches & Cream French Toast Casserole with Yogurt Sauce from her darling Bed and Breakfast menu. I simply adore her!

Look at what thoughtful Mary sent us yesterday…..

Christmas Banners!


She used these flag banners in her Christmas family photo session, and I commented on how darling they were and asked her where in the world she found them.  Turns out she MADE them!

Imagine my surprise when, amongst all the boring junk mail and bills, a package came today with these inside! Bless her heart! 🙂

(Look at this photo and guess who didn’t have access to her wrapping paper this year? ME!  My Mom is between homes and everything is in storage, including the things I used to store in her big basement storage room.)


Naturally, I had to put them to good use until my next Christmas photo session, especially since they matched my color theme PERFECTLY!016

I’ll smile every time I walk into the living room and see them, Mary!

Thank you so much!!


Moving on to dinner:

Enjoy this comfort food! The Havarti cheese makes this dish so creamy and so unique!

Havarti Ham & Potatoes

002 (2)

  • 1 can (10 3/4 Oz) Cream Of Celery Soup
  • ½ cups Sour Cream
  • 8 ounces, weight Havarti Cheese, In Small Cubes Or Shredded
  • 3 whole Large Baking Potatoes, Sliced
  • 1-½ cup Cubed, Cooked Ham
  • 1 cup Mini Sweet Peas
  • 1 container (6 Oz) French Fried Onions

Heat oven to 350*. Spray 9×13 casserole dish. In a large bowl, combine, soup, sour cream and cheese (reserve some for top), mix well. Add potatoes, ham and mini peas. Scrape into 9 x 13 pan and cover with reserved cheese. Cover pan with foil and bake for 30 minutes.
Uncover casserole and sprinkle with French Fried Onions. Bake uncovered for another 30 minutes, or until bubbly.



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Tastetastic Thursday

Havarti Cheese Snakes, I mean STEAKS, with Tomatilla Salsa

  Wanna tick Dale off?  Put fruit in his food.

Dale is like a garbage disposal when it comes to food, he really eats everything I put in front of him.  But he draws a pretty heavy line at fruit IN stuff:

  No pineapple on our kabobs, no Hawaiian crock pot chicken, NO Mandarin Orange Wraps and never, ever, EVER, smother his Steak in cheese of any kind. 

Cheese makes him gag.

  Oops! Guess I am in the dog house now between Friday’s Mandrain Orange Wraps (coming up soon) and today’s Cheese covered steaks.  Better make him some Sausage, Beans & Rice or Man Casserole to get back in his good graces.

  So, I gotta tell you, this was the best darn steak I’ve ever had. 

  Not because it was some amazing cut of meat, I don’t care too much about that, as long as I don’t have break my jaw chewing on a hunk of overly tough cow all of supper. 

  I love this Steak because it was smothered in CHEESEHavarti cheese, no less.

  If you haven’t figured it out, I am pretty into sour cream, ice cream, cheese, cream cheese, heavy cream…..you know, the usual creamy line up.  So when I saw this lovely steak was smothered in melty, creamy, Havarti Cheese….I was in!  THEN, to take it to the next level of goodness, it is drizzled with a Tomatilla Salsa.  Y-U-M!

Oh my stinkin’ word, was it ever good!  (Well, the kids, Nana and I sure thought so!)




  • 6 whole Beef Strip Steaks
  • 4 Tablespoons Montreal Steak Seasoning (Or Your Favorite Kind Of Steak Rub)
  • 6 whole Slices Of Havarti Cheese
  • ⅓ cups Green Chili Salsa (also Called Tomatilla Salsa) Per Serving

Preparation Instructions

Rub Steaks with Steak seasoning.

Send hubby out to grill them, usually medium heat for 8-11 minutes per side. (A medium Steak reads 160* on the thermometer.)

Top with Havarti cheese slices and cover, grilling 2 more minutes or until cheese is nice and melted.


Let Steaks rest for 5 minutes before serving with Green Chili Salsa on top.

We served this with new potatoes and green beans. It was DELICIOUS!

  You must make this, and SOON!

  In other news, look at what Dale found slithering around underneath my clothes line.  Yes, it’s a snake, and yes it’s ALIVE!


You know why Dale smiling don’t you?  It’s because he had just chased after me with said snake:

“Come on, don’t you want to hold him, babe??!?!?!” 

Hardy har har, very funny Dale.



  Let me just tell you it is such a good thing I didn’t go get the dry clothes off the line….I would’ve come unglued!

  Dale took the snake across the road and released it, but not before a car drove by, slammed on its brakes, and backed up to ask what the heck kind of snake he was holding!?  LOL  🙂 

   Just a few weeks ago, the kids found a 2 foot black and red snake, that Dale said was probably a Garter Snake, in our shed.  He assured me it was not poisonous, but I didn’t know it at the time and I sure wasn’t taking any chances.  Destiny chased it into a box and I tipped the box up with a long broom stick, peeked in to make sure he wasn’t going to jump out and get us, then carried him off to “the forest”, as the kids call it, to let him free.  And I didn’t scream once, thank you very much.  But my heart was sure pounding!

  That’s enough snake encounters for a while, right Lord?!  I am starting to look before I walk through the yard and shed now.



Wanna know what was happening in this photo?

  Well, Dale was flaking off pieces of Snake skin saying:

“Look, he’s getting ready to shed his skin.”

  I was shrieking from behind the camera:

“Gross!!!!!!  Cut it out.  Go wash your hands!” 



 Linked to Made it On Monday.

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Wonka Wednesday

This Chick Cooks

Miz Helen’s Country Cottage

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