- Baking ham (bone-in or boneless)
- purple grape juice – 2 1⁄2 cups
- cola – 2 1⁄2 cups
- sliced pineapple – 1 can (20 ounces)
- brown sugar – 2 cups
- spicy rub
- Preheat oven to 250° F.
- Rinse ham &pat dry. Coat with spicy rub. If ham is not spiral cut, then cut 2 inch deep diagonal cuts on the ham for a more decorative finish when cooked.
- Place ham in roasting pan (directly on the pan, not on a rack). In roasting pan, pour 1-1⁄2 cups of coke and 1-1⁄2 cups grape juice. Then add enough water until the liquid reaches 1⁄2-inches deep. Cover ham with foil; crimp tightly around edge of roasting pan to seal in and retain moisture.
- Place ham in oven and cook according to time specified on package.
- Prepare the glaze by pouring 1 cup of grape juice, 1 cup of cola, all of the juice from the pineapple can, and brown sugar into a small sauce pan. Simmer on low for 20 minutes until sauce is thick and shiny. Remove from heat and let sit at room temperature.
- Check ham and when it reaches 100° F internally remove from oven.
- Set oven temperature to 425° F.
- Brush ham with 1⁄4 to 1⁄2 of the glaze mixture. Place pineapple rings on ham and anchor with toothpicks (best to soak toothpicks beforehand). When oven reaches new temperature return ham (uncovered) and bake for 15 minutes or until internal temperature is 140° F.
- Remove ham and transfer to cutting board. Let ham rest for 15 minutes and then carve.
- While ham is resting, return remaining portion of glaze to the stove. Using medium-low heat, warm glaze and drizzle over carved ham slices.
- 1 pound of broccoli
- 2 cans cream of mushroom soup
- 1 can cream of chicken soup
- milk (one soup can amount); can substitute heavy cream but only use 3⁄4 of soup can amount.
- 1⁄2 pound Velveeta cheese (cut into small cubes)
- 3 cups steamed rice (note: fill water level to “2” on steam pot)
- Preheat oven to 350° F.
- Saute broccoli in butter until thawed (if frozen) until soft.
- In large mixing bowl add all ingredients and mix well.
- Put mixture into large casserole dish and bake for 20-30 mins or until cheese has melted.
- 5 bags cranberries; rinsed with bad berries removed
- dark Caribbean rum – 2 1⁄2 cups
- sweet white wine (moscato) – 2 1⁄2 cups
- zest and juice of one medium-sized orange
- 1 cinnamon stick
- 12 whole cloves
- 4 dashes ground nutmeg
- brown sugar (to taste)
- Put cloves & cinnamon stick (break up into smaller pieces) onto coffee filter and tie up so that all items are inside filter packet.
- In tall-sided pot bring rum, wine, orange juice/zest, and brown sugar to a rolling boil. Put in clove/cinnamon stick packet and let boil for 5 minutes. Remove packet and discard.
- Add berries and stir well. Return to boil then reduce heat to low. This is going to take a while to cook down to the consistency you like. Can use a potato masher to break up any berries that did not pop open. Stir often.
- Add more brown sugar (to taste) until you get a good zangy hit of tartness followed by a mellowing bit of sweetness. Stir often.
- Let cool completely. Will keep for weeks!
- Fresh green beans; ends cut off and strings removed
- Yellow Onion
- Bacon Grease
- Cream of Mushroom Soup (2)
- French-fried Onions (or use bread crumbs or crumbled Ritz crackers)
- Heavy cream (½ soup can amount)
- Shredded Cheddar Cheese
NOTE: All ingredient amounts are “to taste”. This is my favorite style of cooking ’cause you just toss it all together and tweak it until you find the taste you are looking for.
- Preheat oven to 375° (F).
- In a deep pot, saute yellow onion and garlic in some extra virgin olive oil until onions are soft and translucent.
- Add green beans and 1½ teaspoon of bacon grease. Cover beans with water and boil until beans are semi-soft.
- Drain beans and return to the cooking pot. Add one can of soup and heavy cream. Stir until well blended.
- Transfer mixture to greased casserole dish. Spread evenly and cover with shredded cheese.
- Bake until soup is heated through and cheese has melted.
- Remove from oven and cover casserole with second can of soup. Top with french-fried onions (or other options) and bake for 10-15 minutes more.
Base recipe source: Food.com
- Flour – 1½ cups
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Ground Cinnamon – ½ teaspoon
- Oats – 2½ cups
- Butter – 1 cup
- Brown Sugar – 1 cup
- Granulated Sugar – ½ cup
- Eggs – 2
- Honey – 1 tablespoon
- Vanilla Extract – 2 teaspoons
- Dried Cranberries – 1⅓ cup
- Chopped Pecans – ¾ cup
- Preheat oven to 350° (F).
- Line cookie pan with parchment paper or spray with butter spray.
- Mix dry ingredients (except the sugars) then add oats and pecans; stir well.
- In a separate bowl beat butter and both sugars until light and fluffy. Add eggs and use a spatula to scrap down the edges of the bowl. Add honey and vanilla extract. Beat mixture until well blended.
- Add half of the dry mix into the batter and stir well. Add remaining half of dry mix and stir until well blended.
- Add cranberries and pecans and stir until well blended.
- Put mixture onto cookie sheet and press down until mixture is level and touching each edge of the cookie sheet.
- Bake for approximately 15 mins or until center is soft and no longer looks wet.
- Let cool on cookie sheet for 5 minutes and then transfer to cutting board and cut into bars. Place bars on rack to cool.
- wild hog sausage
- chili powder
- garlic powder
- yellow onion
- jalapeno pepper
- shredded cheese
Preheat oven to 375 degrees and coat inside of casserole dish with butter or butter spray. Coarsely dice up potatoes, yellow onion and jalapeno. Saute these in a pan until they begin to get soft. Add wild hog sausage and powders (to taste) and cook until sausage is cooked through completely.
Transfer to casserole dish in layers by putting in a small batch of the sausage mixture into the casserole dish and then top with shredded cheese. Take 3 or 4 eggs and crack open over mixture. With a spatula, gently break up the egg yolks and then spread eggs over mixture. Add more sausage mixture and top with shredded cheese and eggs (repeating the process of breaking up the eggs and spreading).
Place casserole dish in oven and cook until mixture is cooked thoroughly (roughly 25 to 30 minutes). Serve and eat as desired!!
TIP: Cut leftovers into serving sizes and place in sealable plastic bags and then freeze.
Lake Joe Pool – July 03, 2008
Fishing Partner: JW Smits
Air Temps – mid 90’s
Water Temp – 83
Skies – Sunny (small clouds dotting the sky periodically)
Moon Phase – new moon (+0)
Winds – Light, S/SW 10
Surface conditions – Calm to Choppy
Precipitation – None
Water Clarity – Stained to Muddy (mid-afternoon)
Structure/Cover Fished – Humps, flooded timber, brush, points, bridge pilings
Other Contributing Factors – Baitfish (loads of baitfish!), Heavy mayfly (spinnners) hatch
Fishing equipment used – Daiwa D-Shock spinning reel w/10# P-Line/Daiwa D-Force 6’6″ rod; Professional Angler 9’0″ custom rod / Daiwa D-Force spinning reel w/17# Berkely mono; Pinnacle Solene low-profile baitcaster with 12# P-line / Shakespeare Excursion graphite 6’6″ rod
LMB = 1
Crappie = 0
WB = 0
My final outing on a 3-day fishing spree during my vacation.
Well today was another awesome day on the waters and I spent it with JW! When I arrived at JW’s house and saw the boat, I knew that we were going to have some serious fun!! Here’s a pic of the boat and then one of JW at the wheel.
Well we hit the water at Lynn Creek and headed off to the bassin hole! JW started off working with a small Rat-L-Trap and I started with malibu-style senko (did I mention I like those senkos?!). After JW’s fifth bass, I decided to give up on that senko and tie on my firetiger Rat-L-Trap. Well there were some hits but the ones doing the hitting were some young bucks and just not taking my offering. But I soon found out that string, rocks and a sunken tree branch just loved that firetiger Rat-L-Trap. So much so, that one rock decided to keep it all to himself!! We began working some sunken cedars… JW on a modified carolina-rigged lizard and I on my Texas-rigged senko. All of a sudden WHAMMO BLAMMO!! I had a lunker on and it was takin’ drag!!! I’m a-reelin’ and a-reelin’ and wondering when this lunker is going to surface!!! And then JW says, “Are you hung up?”. I stop and suddenly realize that I am!!! Thanks JW… just couldn’t let me live in the moment any longer could ya?!
I went back through the motions trying to figure out what had just occurred. There was definitely a serious THUMP! and that line did suddenly move to the right. After going through the motions a couple of times, JW and I surmised that it was a 7-pound bass that hit the senko and then got me all wrapped up in that cedar. I shall have my revenge on that bass one day!
Now it was time for some crappie fishing. Once on the humps and near the secret ‘house’ location, we set up our spider rigs and started trolling for crappie.
Those crappie must have orderd some baitfish to-go from Ray Roberts cause they weren’t biting!!! Nonetheless, we found a new feature in the water and have it marked so that we can come back and fish that spot knowing exactly what’s down there! While there, I noticed a lot of mayflies and caught one so that I could take a pic of it to use for reference when I’m tying up some flies later on.
Now we’re off to work a brush pile that was down in about 33 feet of water. I rigged up with a tandem drop-shot rig and started working that brush. Several tap-tap-taps but nothing ever solid taking hold. We were then off to work some bridge pilings where again a lot of tap-tap-taps and JW even got one to the surface before she shook off! Next we headed to some flooded timber and I was able to get a bass to the surface. But like JW’s crappie, this one shook off right at the surface.
Although the fishing action wasn’t what it was expected to be, it was still a joy meeting JW and swapping stories of our military days and just being on the water with someone who truly loves to fish. Can’t wait to get back out on the waters with him soon!!