Holiday-Easter

What a wonderful weekend we enjoyed. Lots of great company, good food, and sunshine. I hope you all enjoyed your time with family and friends! Jeff bought a huge ham, so we have quite a bit of leftovers. I put some aside in freezer bags for our favorite Ham & Cheese Casserole, some for Monte Cristos, some for brekky Bennys, some for Crunchy Ham Wraps, a big soup bone for split pea soup or navy bean soup, and I made a batch of this ham salad for our lunch yesterday. You could serve this salad with crackers as an appetizer, forego the bread and just serve scoops of it over little beds of lettuce for a low-carb lunch, make wrap sandwiches with it by adding some grated cheddar cheese...

Read more »

Oh my goodness! I’ve been getting a bunch of requests for this since posting the photo Okay…her ya go! 1/2 cup brown sugar 3 Tablespoons flour 1 cup extra sharp cheddar cheese 1 (20 oz. can) pineapple chunks, drained 1 egg, lightly beaten 3 Tablespoons reserved pineapple juice 3/4 cup Ritz cracker crumbs 4 Tablespoons butter, melted 1/2 teaspoon pumpkin pie spice 1/4 teaspoon  ground cloves Preheat oven to 350 degrees F. Butter a small casserole. Mix the brown sugar, flour, cheddar, drained pineapple chunks and beaten egg. Pour into prepared casserole. Combine the 3 Tablespoons pineapple juice, cracker crumbs, melted butter and spices. Sprinkle evenly over the pineapple mixture. Bake for 35 to 45 minutes, or until set, golden and bubbly. Enjoy with your favorite ham dish! XO,...

Read more »

~ country pineapple bake ~ I’m still catching up on trying to post all of my Easter recipes from this year. This pineapple bake is truly amazing with brown sugar-glazed ham, cheesy fan potatoes, and four seasons fruit salad. 1/2 cup butter, softened 2 cups brown sugar 8 eggs 2 (20 ounce) cans crushed pineapple, drained very well 1/4 cup freshly squeezed lemon juice 10 slices day-old white bread, cubed maraschino cherries and pineapple chunks for garnish In a mixing bowl, cream butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a buttered 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 35-40 minutes...

Read more »

~ fan potatoes ~ Fan potatoes, or Hasselback potatoes are made by cutting slits across the potatoes every 1/6 inch, roasting them in the oven, basting them with butter, and sprinkling them with a cheesy seasoned breadcrumb mixture close to the end of their cooking time. While the potatoes roast the little slices will fan out dramatically, thus the name “fan potatoes.” These little gems are cheesy, buttery, toasty and completely delicious. Some people like to peel their fan potatoes, but we prefer to leave the skins on, as it adds to the wonderful flavor.  We love them with our spiral cut, honey baked ham on Easter, and with grilled ribeyes. 6 large baking potatoes, unpeeled (red or russet) 1/4 to 1/3 cup unsalted butter, melted 1 teaspoon Lawry’s...

Read more »