Mustard Sauce for ham

Take your holiday ham to the next level by serving this sweet and tangy mustard sauce with it.  It's decadent enough to serve on special occasions but yet easy enough to make through the week to serve with chicken strips, too.

Mustard Sauce for ham

1/3 cup sugar

2 tbsp. dry mustard

3/4 tbsp. corn starch

2 egg yolks, beaten

1/3 cup vinegar

1 cup cream

In a small saucepan, whisk together the dry ingredients.  Whisk in the egg yolks, vinegar, and cream.  Whisking constantly, bring the mixture to a boil over medium heat until thickened.

Click here for printable format

My family has been making this recipe for over 30 years.  We received it from family friend Maxine Whitten.

Chocolate Swirl Delight

Impressive, light, chocolaty, and easy...what more could you want in a Christmas dessert?

Chocolate Swirl Delight

Taste of Home has amazing recipes, and one of them is the Chocolate Swirl Delight recipe found here: https://www.tasteofhome.com/recipes/chocolate-swirl-delight 

Thanksgiving Dressing

Until this recipe, I never did really care for dressing.  Every recipe I tried was either too wet, too dry, too blah, or had too many seasonings.   Who would have thought that my favorite dressing would ultimately start with a box mix?

Hot water not shown.

 Thanksgiving Dressing

2 tbsp. butter
2 medium onions, finely chopped (about 1 heaping cup)
2 or 3 ribs celery, finely chopped
1/2 tsp. poultry seasoning
2 cups low-sodium chicken, vegetable, or turkey broth (about one 14.5 oz. can)
Hot water
2 (6 oz.) packages stove-top style seasoned stuffing mix 

Preheat oven to 325 degrees.   Over medium heat, melt butter in a large pot.  (I use an 8 qt. stock pot.)  Saute onions and celery until soft.  Turn off heat.  Stir in the poultry seasoning and the dry stuffing mixes.  Heat broth and set aside.  According to the directions on the stuffing mix, add enough hot water to the broth to make up the required liquid needed.  (Two boxes of Stove Top brand require 3 cups of water, so I add 1 cup of hot water to the 2 cups of broth.)  Pour the broth/water over the stuffing mixture and mix well.  Spoon into a 7x11 baker sprayed with cooking spray.  Cover and bake for 25 minutes at 325 degrees.  If a crusty top is desired, uncover and bake for an additional 10 minutes. 

You can double the recipe and bake it in a 9x13 baker sprayed with cooking spray for 40 minutes.  If a crusty top is desired, uncover and bake for an additional 10 minutes.

Click here for printable format

Spaghetti and Meatballs

Chunky homemade sauce and Italian meatballs?  Yes, please!  Words cannot describe how good this is!  As a bonus, I've also included directions on how to make meat sauce instead of meatballs.

uncooked meatballs

Spaghetti and Meatballs

1 tbsp. vegetable oil
1 cup chopped onions
2 cloves garlic, minced or 1 tsp. minced jarred garlic
3 (14.5 oz.) cans petite diced tomatoes, undrained
1 (6 oz.) can tomato paste
2 tsp. brown sugar
1 1/2 tsp dried oregano, crushed
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
Pinch of red pepper flakes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 cups water
1 recipe UNCOOKED Everyday Italian Meatballs (recipe link below)
1 (16 oz.) package spaghetti
Grated or shredded Parmesan cheese (opt)

In a 5 or 6 qt. Dutch oven, heat the oil over medium heat.  Add onions and garlic and cook until tender.  Stir in undrained tomatoes, tomato paste, brown sugar, oregano, basil, thyme, red pepper flakes, salt, pepper, and bay leaf.  Stir in the water.  Bring to boiling; reduce heat.  Simmer, uncovered, for 1 1/2 to 2 hours or till sauce is of desired consistency, stirring occasionally.  Remove bay leaf.  

While sauce is cooking, prepare the Everyday Italian Meatballs according to the directions, but DO NOT COOK.  Set aside.

Add UNCOOKED meatballs to the sauce the last 20 minutes of cooking.  Cook the spaghetti according to the package directions while the sauce and meatballs are simmering.  Taste sauce to see if additional salt is needed.  Serve meatballs and sauce over hot cooked spaghetti and serve with grated or shredded Parmesan cheese, if desired.

Meat Sauce Variation:  Omit vegetable oil and meatballs.  In a 5 or 6 qt. Dutch oven, cook 1.5 pounds of ground beef, sausage, or a combination of the two with the onion and garlic till meat is browned and vegetables are tender.  Drain off fat.  Return to Dutch oven and continue with sauce preparation as directed.  Before serving, add additional salt to taste.

Click here for printable format

Everyday Italian Meatballs:  http://easyaspiecanbe.blogspot.com/2014/02/everyday-italian-meatballs.html

Notes:  Because the meatballs aren't cooked before adding to the sauce, it is imperative that 93/7 lean ground beef be used.

To crush the herbs, just put them in the palm of one hand and use the thumb of the other hand to crush them by moving your thumb back and forth on them while applying pressure.

10-Minute Chocolate Lava Cake and Tutorial

A delicious, gooey, fudgy cake made in just a few minutes without using an oven?  Your family or guests will never suspect!

You will also need all the ingredients listed on the cake mix box to make the cake.

10-Minute Chocolate Lava Cake

1 Duncan Hines Decadent Triple Chocolate Cake Mix (plus ingredients listed on the box to make the cake)

1 (16 oz.) tub Duncan Hines Creamy Classic Chocolate Frosting*

Prepare cake mix as directed and pour into an ungreased 3- or 3.5-qt. covered microwave-safe baker.  Using a spoon, drop scoops of frosting onto top of cake batter. Use all of the frosting.  (Don't mix with the batter--just drop it on top.  The frosting will melt to the bottom of the cake forming a chocolate sauce.)  Cover and cook on HIGH in rotating microwave for 10 minutes** or until toothpick inserted in cake comes out clean.  Let cool for a few minutes before serving.  This cake is good served with coffee or a cold glass of milk.  

*You can use any chocolate cake mix or chocolate frosting, but this cake is particularly good made with the suggested ingredients.  

**I have a 1000-watt microwave, and the cake is done perfectly in 10 minutes.

Click here for printable format

This recipe was shared with me by my sister Renita Randall.  Thank you!

10-Minute Chocolate Lava Cake 101:

Using a spoon, drop scoops of frosting onto top of cake batter:

Cover and cook on HIGH in rotating microwave for 10 minutes or until toothpick inserted in cake comes out clean:

 Let cool for a few minutes before serving:

Enjoy! :)

SaveSave

Best-Ever Scones and Tutorial

The name of this recipe says it all...these are the richest, crumbliest, best scones (and easiest!) you will ever make.  Your search for the perfect scone recipe is over.

Best-Ever Scones

MyRecipes is a great source for a variety of recipes including Best Ever Scones.  Several sweet or savory variations are provided with the recipe found here: http://www.myrecipes.com/recipe/best-ever-scones

Best-Ever Scones 101:

*I like to partially make the dough ahead of time.  Not only does it save time, but the results are superior to an already great recipe.  I mix the dry ingredients with the butter, and then put this mixture into a freezer bag and freeze it until needed.  When ready to make the scones, I put the frozen flour/butter mixture into a 4 qt. mixing bowl and proceed with the recipe from adding the cream onward.

*After stirring in the cream, the mixture will be crumbly.  After this step, then fold in 1/2 cup semi-sweet chocolate chips, 1/2 cup sweetened dried cranberries or cherries, or 1/2 cup toasted pecans for an easy, sweet version.

*I have found this method to be the easiest way to make scones:  Turn dough out onto a cutting mat or wax paper; gently press or pat dough into a 7-inch round.  Cut round into 8 wedges with a pizza cutter.  Using a pie server, place wedges 2 inches apart on a baking sheet sprayed with cooking spray.  Brush a very thin layer of the remaining cream onto tops of wedges.  You will not use all the remaining cream.

Click here to print!

Many thanks to my niece Shelby for helping me make the scones featured in this post!

Best-Ever Scones 101:

This is what the scone mixture looks like after folding in the chocolate chips.  You can see that it is very crumbly:

Turn dough out onto cutting mat or wax paper; gently press or pat dough into a 7-inch round.  The mixture easily comes together into the round as the warmth from your hands helps the butter hold the mixture together:

Cut round into 8 wedges with a pizza cutter.  Using a pie server, place wedges 2 inches apart on a baking sheet sprayed with cooking spray:

Brush with cream, bake, and enjoy!  :)

Peach Dumplings and Tutorial

Made with lemon-lime soda and crescent rolls, Peach Dumplings are a fun and interesting dessert!

Peach Dumplings

2 (8 oz.) cans Pillsbury Original Refrigerated Crescent Rolls (8 rolls per can)

16 frozen peach slices

1-1/2 sticks (3/4 cup) butter

1-1/4 cups sugar

2 tsp. vanilla

Ground cinnamon

1 cup lemon-lime soda (Sprite, Mountain Dew, or 7-Up)

Heat oven to 350 degrees.  Spray a 9x13 baker with cooking spray.  Roll each peach slice in a crescent roll starting at widest end of roll.  Arrange in baker.  Melt butter, then add sugar and slightly stir.  Add vanilla, stir a couple of times, and then pour entire mixture evenly over the rolls/peaches.  Pour lemon-lime soda along the edges of the baker and between the dumplings.  (Do not pour on top of dumplings.)  Dust with cinnamon and bake at 350 degrees for 40 minutes.  Remove from oven and let stand for 10 minutes before serving.

Click here for printable format

Peach Dumplings 101:  Arrange dumplings in baker, top with sugar/butter mixture, and pour soda along the edges of the baker and between the dumplings.  Bake and enjoy!

SaveSave

Fried Green Tomatoes

Crisp, a golden crust, and hot-from-the-skillet. Could it get any better than classic fried green tomatoes?  Served with feta cheese and red chili ranch sauce, it’s fried green tomatoes with a touch of heat.

Optional feta cheese crumbles not shown.

Optional Red Chili Ranch Sauce ingredients

Fried Green Tomatoes

3 green tomatoes, cut into 1/4-inch slices
  2 eggs, lightly beaten
1 1/2 cups buttermilk
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon plus 1 1/2 cups self-rising flour, divided
2 cups vegetable oil (approximately)

Salt to taste

Optional toppings:  feta cheese crumbles and/or Red Chili Ranch Sauce (recipe below) 

In a broad bowl, combine eggs and buttermilk. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon flour; mix well. Place tomato slices in the egg and buttermilk mixture. Set aside to rest. (You may be able to soak only a few tomato slices at a time, and that is fine.)

Preheat about 1-inch of oil to 350° in heavy skillet or electric skillet. In a medium-sized bowl, mix remaining flour, salt, and pepper. Remove tomato slices from egg/buttermilk mixture one at a time and dredge in the seasoned flour shaking off any excess.  Place tomato slices in heated oil and fry until brown; turn 2–3 times. Keep tomato slices separate from one another during frying as they will stick together if they touch. Cook until crisp, and drain on paper towels. Salt to taste. Serve immediately with optional feta cheese crumbles and/or Red Chili Ranch Sauce.

Frying Tip:  Between batches of tomatoes, check the oil temperature and allow to heat to 350 degrees before adding more tomatoes. 

Red Chili Ranch Sauce

1 packet Hidden Valley Ranch Salad Dressing & Seasoning 

1 cup whole milk
1 cup mayonnaise
3 tsp. Huy Fong Chili Garlic Sauce

Mix first three ingredients well. Cover and refrigerate. Chill 30 minutes to thicken. Stir in the chili garlic sauce. Serve.

You can find the Huy Fong Chili Garlic Sauce in the Asian food section of Wal-Mart and Target.

Click here for printable format

Banana Pudding

Made with real whipped cream, this banana pudding recipe is so good...and so easy!

Banana Pudding

1 (14 oz.) can sweetened condensed milk

1 1/2 cups cold water

1 (3.4 oz.) box instant vanilla pudding mix

1 pint (16 oz.) heavy whipping cream

1 box vanilla wafers

5 or 6 medium-sized bananas

Chill large mixing bowl and beaters or whisk attachment.  In a separate large bowl (I use a 3 qt), whisk together the sweetened condensed milk and water.  Add pudding mix, and whisk for 2 minutes.  Mixture will be thinner than normal pudding.  Chill for 5 minutes.  Meanwhile, in the chilled mixing bowl, whip cream at high speed until stiff peaks form. (See note below.)  Gently fold the whipped cream into the pudding mixture with a spatula.  

Spoon 1 cup pudding mixture into a 2.5 qt. serving bowl or trifle bowl.  Top with one layer of vanilla wafers laid side by side (I leave a little space in between the wafers.)  Slice bananas into 1/4-inch slices.  Layer one layer of sliced bananas on top of vanilla wafers (lay side by side closely together). Top with half* of the remaining pudding and another layer of wafers and bananas.  Top with the rest of the pudding and garnish as desired.  Chill for four hours before serving.  Store in refrigerator.

*My serving dish and trifle bowl both widen at the top, so I use two cups of pudding for the second pudding layer and the remaining pudding (about three cups) for the top layer.

Note:  For a great whipped cream visual guide, click here.

Click here for printable format

Oreo Ice Cream Dessert

Oreo Ice Cream Dessert is the perfect summertime treat.  Three ingredients, no-bake, and can be made ahead of time...how easy is that?

Oreo Ice Cream Dessert

1 (1.75 qt.) carton vanilla ice cream

1 (14.3 oz.) package regular Oreo cookies (not Double Stuff)

1 (8 oz.) container whipped topping, thawed

Soften ice cream in a very large bowl.  Crush entire bag of Oreo cookies using a food processor, or you could also place them in a large zipper seal bag and crush them with a rolling pin.  Reserve 1 cup of Oreo crumbs.  When ice cream has softened, stir in the remaining Oreo crumbs.  Spread in a 9x13 baker and freeze.  When frozen, spread the container of whipped topping on top, and then sprinkle with desired amount of reserved Oreo crumbs.  Freeze until ready to serve.  Allow to sit out for 5-10 minutes before serving.  Warm a knife with hot water to make cutting the dessert easier. 

Click here for printable format

This recipe was shared with me by friend Linda Henson.

Slow Cooker Pork Chops

Meat that literally falls apart?  Delicious gravy?  Quick and simple?  This is your recipe!

Cornstarch and salt for gravy not shown.

Slow Cooker Pork Chops

6 boneless thick-cut pork center cut or thick-cut loin chops

1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted
1 packet pork gravy mix
1 packet onion soup mix

1 1/2 cups chicken broth

4 tbsp. of cornstarch for the gravy

Salt to taste

Put pork chops in a 6 qt. slow cooker.  In a medium bowl, combine cream of chicken soup and packets.  Slowly add chicken broth stirring well.  Pour soup mixture over pork chops.  Cover and cook on low for 6-8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 4 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Remove pork chops from slow cooker, and stir in the cornstarch mixture.  Salt to taste.  Put the pork chops back in and cover until ready to serve.

Click here for printable format

SaveSave

Strawberry Lemonade Muffins

Tartness from the lemon contrasts well with fresh, sweet strawberries in these muffins.  

Strawberry Lemonade Muffins

MyRecipes is a great site to find just the recipe for which you're looking!  Strawberry Lemonade Muffins can be found there as well as many others:  https://www.myrecipes.com/recipe/strawberry-lemonade-muffins

Notes:

*If using ceramic muffin pans, allow muffins to cool in pans on a wire rack for 15 minutes.  Run a knife around the muffins, and then remove the muffins from pans to a wire rack for further cooling.

*Baking Tip:  When you need freshly squeezed lemon, lime, or orange juice for a recipe, microwave the fruit first to making juicing easier.  Place the lemon, orange, lime, or other citrus fruit in the microwave.  Heat on high for 20-30 seconds.  Remove from the microwave and let it rest for about half a minute. Cut the citrus fruit in half and squeeze. The juice will flow easily. 

Click here to print!

 

Chicken Pizzaiolo

Chicken Pizzaiolo is an easy, pizza-inspired dish that can be served alone or over a bed of pasta.

Chicken Pizzaiolo

1 (24-oz.) jar marinara sauce 

1 tsp. dried oregano

6 (4 oz.) boneless, skinless chicken breasts (or you can use 4 (6 oz.) breasts)
Black pepper to taste
1 cup grated Parmesan cheese
Pepperoni (turkey or regular)

Mozzarella cheese

1. Preheat the oven to 450. Spread the marinara sauce in a 9x13 glass or ceramic baking dish. Crumble the dried oregano, and sprinkle it over the sauce.
 

2. Cover the chicken breasts in plastic wrap and gently pound to ½-inch thickness. Sprinkle the chicken breasts with desired amount of black pepper.
 

3. Spread the Parmesan in a shallow dish. Roll the chicken in the Parmesan, and lay the breasts on top of the marinara. Bake for 15-25 minutes or until internal temperature reaches 165 degrees.
 

4. Remove the chicken from the oven, top with desired amount of pepperoni slices and Mozzarella cheese, and bake for another 5 to 7 minutes.

Candied Carrots

Baby carrots are coated in a buttery brown sugar sauce for a colorful side dish perfect to serve with savory entrees.

Candied Carrots

2 (1 lb.) bags baby carrots
1/4 cup butter
2/3 cup packed brown sugar
1/2 tsp. salt + salt for carrots while cooking
1/8 tsp. pepper
Snipped parsley

Place carrots into a large saucepan.  (I use a 5 qt. Dutch oven.) Pour in enough water to cover the carrots by about an inch.  Lightly salt water.  Bring water to a boil; cover and reduce heat to a high simmer.  Cook 20-30 minutes until tender but firm; do not overcook.  Drain carrots well.

In the same saucepan over medium heat, melt butter.  Stir in brown sugar, salt, and pepper.  Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce--2 to 3 minutes more.  (Sauce will liquify.)  Using a slotted spoon, transfer carrots to a 1.5 qt. serving bowl pouring a small amount of the sauce over the carrots.  Sprinkle with snipped parsley before serving.

*Carrots will stay warm for several minutes if kept on low and covered.  Do not sprinkle with snipped parsley until ready to serve.

Click here for printable format 

I have always loved Cheddar's cooked carrots, so I set out to find a copycat recipe but found that none existed.  So I experimented with batch after batch of cooked carrots (to which my friends and family can attest...lol) until I came up with a recipe very close to Cheddar's.