- 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.
- olive oil
- parmesan cheese
- shredded cheese
- salt/pepper (to taste)
- Tony’s Creole seasoning (to taste)
Pre-heat the oven to 400 degrees F. Wash and cut potatoes into thick wedges. Drizzle olive oil over taters, enough so that you can lightly coat each wedge.
Take cookie sheet and cover with foil. Lay tater wedges on the cookie sheet and season with salt, pepper, Tony’s to your taste; season both sides of tater wedge.
Put in oven and cook until tater wedge starts to get nice and crispy on the outside. Turn wedges over and continue cooking until that side is nice and crispy on the outside.
Take cookie sheet out of oven and turn oven to the Hi-Broil setting. Sprinkle parmesan cheese on both sides of tater wedge then top with shredded cheese. Pop back into the oven just inches from the broiler until the cheeses have melted and started to get crunchy.
Top with your home-made ketchup or that store-bought stuff!