Ham in the slow-cooker

Honey-dijon ham

Made: December 25, 2013

Ingredients
- 1 bone-in cooked man (5lb)
- 1/3 cup apple juice
- 1/4 packed brown sugar
- 1 tablespoon honey
- 1 tablespoon dijon mustard

Directions
- In 4-6 quart slow cooker, place ham
- Add apple juice
- In small bowl, mix the brown sugar, honey and mustard
- Spread mixture over ham
- Clover, cook on low heat 6-8 hours
- Remove ham from slow cooker
- Cut ham & serve

I used a 3 pound, boneless ham to fit into our small slow-cooker. (and because we don't have too many people eating ham at Christmas). I used a combined tablespoon of mustard and dijon since the kind we had on hand was a little too zesty for my liking. We also cooked it for about 6 hours and it seemed to come out juicy and flavorful

(Recipe used: Pillsbury Christmas 2010)

Purple Cabbage

German Red Cabbage

Made: July 20, 2013

Ingredients
- 2 tablespoons butter
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup white sugar
- 2 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves

Directions
- Place butter, cabbage, apples, and sugar into a large pot
- Pour in the vinegar and water, and season with salt, pepper and clove
- Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the cabbage is tender for 1 1/2 - 2 hours

I used 1 apple (with the skin still on) and about 1/2 a head of cabbage. It's really sweet and juicy.

(Recipe used: allrecipes.com)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Rice & Beans

Salsa, Black Bean, and Rice Salad

Made: March 14, 2013

Ingredients
- 2 cups cooked long grain rice, chilled
- 1 can black beans, rinsed and drained
- 2 cups chopped tomatoes
- 1 cup chopped yellow or red sweet pepper
- 1 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 1 cup bottled picante sauce or salsa
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, cut into 1/4-inch cubes (optional)
- Lettuce leaves
- 1/2 cup fat-free or reduced-fat sour cream

Directions
- In large bowl, stir together chilled rice, beans, tomatoes, sweet pepper, corn, onions, and cilantro; add picante sauce or salsa
- Toss to coat
- Stir in cheese, if using
- Line six salad bowls or plates with lettuce leaves
- Top with rice mixture
- Serve with sour cream

I made this with a couple exceptions. (When don't I?) I didn't add in the cilantro or green peppers and I used cheese without the jalapeno chile peppers in it. But I did love the flavor the chili and sour cream gave the mixture. I made mine more like a layered salad. I had my lettuce (strips) on the bottom and then I added the rice. Next came the mixture and then I topped it with the cheese (cheddar and Mozzarella). I really liked this for there not including a main protein.

(Recipe used: Better Homes & Gardens)

Deviled Eggs How To

Traditional Deviled Eggs

Made: March 4, 2013

Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise

- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 2 teaspoon lemon juice or vinegar
- 1/3 teaspoon pepper
- 1/2 teaspoon salt

My Fool-Proof way to make Hard Boiled Eggs
- Place eggs into pot
- Fill with cold tap water until eggs are under water (about an inch over eggs)
- Bring to boil
- Once the water is at a rapid boil, begin the timer; 9 minutes
- After the 9 minutes is up, place pot (with eggs and water) in sink
- Run cold tap water into pot and eggs until water is cool

Directions
- Slice your eggs vertically (long sided)
- Remove yolks into a medium-sized bowl for your filling, place your egg whites in carry case/plate
- Mix together the egg yolks, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper until blended and smooth
- Fill the centers of the eggs with your filling

I'm not fancy, I don't pipe my filling in. I just spoon it and move on. You may adjust the recipe to make more than 12 deviled eggs or to adjust the filling according to your taste. If you want more bite, mustard (you can also use Dijon). If you're more for mild, mayo is for you. There are other variations and fancier versions of Deviled Eggs, but we usually just go for the traditional route.

Baked Asparagus

Parmesan Roasted Asparagus with Cod Cake

Made: March 1, 2013

Ingredients
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 1/3 cup shredded Parmesan Cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt

Directions
- Place asparagus in an un-greased baking pan
- Drizzle with oil, toss to coat
- Sprinkle with cheese, lemon pepper and salt
- Bake at 400 F for 20-25 minutes or until tender, stirring occasionally

I didn't make the Cod Cake; we bought them from our local church. But I baked mine along with the asparagus (about 5 per person, so 15 stalks altogether) for 25 minutes at 400 F. I put Old Bay and some butter on top of my cake. Asparagus were cooked as to the recipe recommendations. Everything came out yummy :)

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Buttered rice with Fish

Parleyed Rice Pilaf + Marinated Cod

Made: February 23, 2013

Ingredients
- 2 cups water
- 1/3 cup dried minced onion
- 4 teaspoons butter
- 2 teaspoons chicken bouillon granules
- 2 cups instant rice
- 1/4 cup minced fresh parsley

Directions
- In a small saucepan, bring the water, onion, butter and bouillon to a boil
- Stir in rice and parsley
- Remove from heat
- Cover and let stand for 5 minutes
- Fluff with fork

I only had bullion cubes; so I used two for this recipe. I paired this with marinated Cod filets (the marinate was a ginger soy sauce) instead of the pairing recipe from our book. Since they were pre-marinated, I wanted to find a suitable side to match.

If interested in the fish recipe: read on below! (I cooked the fish as directed for time estimation, but I did not make the sauce)

Asian Snapper with Capers
Ingredients
- 4 red snapper fillets (6 oz each)
- 4 1/2 teaspoons Mongolian Fire oil or Sesame oil
- 1/4 cup apple jelly
- 3 tablespoons ketchup
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated fresh ginger-root

Directions
- In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork
- Remove from pan and keep warm
- Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet
- Cook and stir for 2-3 minutes or until slightly thickened
- Serve with red snapper

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Cheesy Oven Noodles

Creamy Macaroni and Cheese

Made: December 25, 2012

Ingredients
- 16 ounces dried elbow macaroni (4 cups)
- 1 cup shredded sharp cheddar cheese (8 ounces)
- 8 oz pasteurized prepared cheese product, cut up
- 1/4 cup butter, cut up
- 3 eggs, lightly beaten
- 1 can (12oz) evaporated milk
- 1 can (10 3/4oz) condensed cheddar cheese soup or 1 cup process cheese dip
- 1/4 teaspoon ground white pepper

Directions
- Preheat oven to 325 F
- Cook macaroni according to package directions
- Meanwhile, let the cheeses and butter stand at room temperature
- Drain macaroni; transfer to a very large bowl
- Add 1 1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine, set aside
- In a medium bowl whisk together the eggs, milk, cheese soup, and pepper until smooth
- Stir egg mixture into macaroni mixture
- Spoon macaroni mixture into a 3-quart baking dish
- Cover and bake for 25 minutes
- Uncover and stir well
- Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese
- Bake, uncovered, for 15 to 20 minutes more or until cheese melts

I used Velveeta for the pasteurized prepared cheese product (2 4oz blocks) cur into small squares and I also added some bread crumb topping on top during the 2nd cheese topping for the uncovered cooking segment for some crunch.

(Recipe used: Better Homes and Gardens)

German Potatoes

Hot German Potato Salad with Bacon

Made: November 11, 2012

Ingredients
- 3 pounds small red potatoes, unpeeled
- 6 slices bacon
- 1-2 tablespoons
- 2/3 cup chicken broth
- 2 tablespoons apple cider vinegar
- 4 teapoons yellow mustars
- 1 teaspoon sugar
- salt and pepper

Directions
- Pleace the potatoes in a medium pot with water to cover
- Bring to a boil and cook until just tender, 15-20 minutes
- Drain the potatoes and allow them to cool before halving or quartering, depending on the size
- Meanwhile, in a large skillet, cook the bacon until crispy, 5-7 minutes
- Set the bacon on a paper towel lined plate to drain
- Carefully pour the bacon fat from the skillet into a measuring cup
- Add enough vegetable oil to the bacon fat to make 1/4 cup
- Pour the fat back into the skillet along with the broth, vinegar, mustard, sugar, and salt and pepper to taste
- Whisk the mixture in the skillet to combine and simmer for 4 minutes
- Place the potatoes in a large salad bowl and add the warm vinaigrette, tossing well to combine
- Crumble the bacon on top of the salad

I didn't move the bacon fat from the pan and back, I just added about 1 and 1/2 tablespoons of oil. I also used golden potatoes and sliced them scallop style instead.

(Recipe used: Paula Deen's Southern Cooking Bible)

Rising of the Corn

Corn Souffle

Made: September 29, 2012

Ingredients
- 2 tablespoons butter
- 1 8oz package cream cheese, cubed
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 package corn muffin mix
- 2 eggs, beaten
- 1 cup shredded cheddar cheese

Directions
- Heat oven to 350 F
- Microwave butter in medium microwavable bowl on high 30 seconds or until melted
- Stir in cream cheese
- Microwave 15 seconds or until cream cheese is softened
- Stir until cream cheese is completely melted and mixture is well blinded
- Add corns, muffin mix & eggs; mix well
- Pour into a 13x9in greased pan
- Top with cheddar
- Bake 40 minutes or until golden brown
- Cool slightly

I accidentally melted my cream cheese, but it made it easier to mix with the butter. Overall, I really enjoyed this dish!

(Recipe used: Kraft Quick & Simple Sides)

Cobs and Herbs

Herbed Corn on the Cob

Made: September 2, 2012

Ingredients

- 1/2 cup butter, softened
- 1/4 teaspoon pepper
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1 tablespoon dried parsley
- 6 ears of corn

Directions

- Mix the butter, salt, pepper, parsley and rosemary in a small bowl
- Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in)
- Spread 1 tablespoon butter mixture on each ear of corn
- Reserve remaining butter mixtuer
- Place 1 ear of corn on each piece of foil
- Roll up tightly
- Place on a baking sheet and bake for 30 minutes at 375 F
- Unwrap the foil and spread some of the remaining butter on top of each ear of corn

I've never baked corn on the cob before, but I think it came out yummy! The butter also pairs great with the corn; just overall quite delish :)

(Recipe used: food.com)

Luck O' the Irish Potatoes

"Irish" potatoes

Made: March 17, 2012

Ingredients

- Potatoes (6-8)
- Creamed Spinach
- 1 tablespoon butter

Directions

- Peel potatoes and cut into chunks
- Put potatoes in pot and cover with water
- Boil potatoes until tender enough to mash
- Drain and mash potatoes
- Add in creamed spinach and butter
- Mix until spinach is throughout potatoes and butter is melted

I found something similar online with no recipe, so I played this one by ear. I didn't use Kale, I prefer Spinach as my green of choice. I used little red potatoes and cooked 8 of them for this batch. Overall, it was pretty yummy. :) The creamed spinach made the potatoes moist; although Rob said it needed some salt and pepper. :x

Stuffin' chicken

Chicken and stuffing casserole

Made: January 26, 2012

Ingredients
- 2 cups herb-seasoned stuffing mix, divided
- 2 tablespoons butter, melted
- 4 cups frozen mixed vegetables, thawed, well drained
- 2 cups shredded or cubed cooked chicken or turkey
- 2 1/2 cups low-sodium chicken broth
- 4 large eggs

Directions
- Preheat oven to 400F
- Coat a shallow baking dish with cooking spray
- Mix 2 tablespoons stuffing with melted butter in a small bowl, set aside
- Combine remaining stuffing mix with vegetables and chicken in a large bowl
- Spread mixture in even layer prepared baking dish
- Beat broth and eggs until blended
- Pour over chicken and stuffing
- Sprinkle with reserved buttered crumbs
- Bake until bubbly, 25-30 minutes

I had a couple of concerns. It's a bit under-seasoned and gets a bit dry. Even though I added more than the recommended broth since I used more stuffing mix than just two cups worth. However, the taste overall was pretty good! So next time, I'll be making the adjustments. And putting foil over top as well; the top stuffing mix got a little on the crispy side as well.

Recipe used: Easy to bake, easy to make

Orange Potoatoes and marshmallows

Sweet Potato Casserole

Made: November 24, 2011

Ingredients
Sweet Potatoes
- 1 stick butter (cut into 1in chunks)
- 6-8 sweet potatoes (peeled & cubed)
- 1 cup packed light brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water

Topping
- 1 egg white, lightly beaten
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- pinch of pepper
- 2 cups pecan halves (or 4 cups mini marshmallow)

Directions
Sweet Potatoes
- Melt butter in a large dutch oven over medium-high heat.
- Add the sweet potatoes, brown sugar, salt, pepper & water, bring to a simmer
- Reduce the head to medium-low, cover and cook, stirring often, until the sweet potatoes are tender (45-60 minutes)
- Remove the lid and bring the sauce to a rapid simmer over medium-high heat
- Continue to simmer until the sauce has reduced to a glaze (7-10 minutes)

Topping
- Mix all the ingredients for the topping together in a medium bowl.

Casserole
- Preheat the oven to 450 F
- Pour potato mixture into a 13x9in baking dish
- Spread the topping over the potatoes
- Bake until the pecans are toasted and crisp; 10-15 minutes (or until the marshmallows are golden; 5 minutes)

I did this differently. I boiled the sweet potatoes in a pot and then mashed them after they were tender enough. I drained all the water, mashed them and then added the rest of the needed ingredients. As for the topping, it didn't spread as I wanted, so it looks a little uneven. But it was super delish!

(Recipe from: Best American Side Dishes)

Sweet Stuffing

Apple-Cranberry Stuffing

Made: November 24, 2011

Ingredients
- 1 stick butter
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced apple
- 2 cups dried cranberries
- 1 tablespoon sage
- 1 tablespoon thyme
- 3 cups turkey stock
- 2 eggs
- 1/4 cup parsley
- 2 cups cubed stuffing
- salt
- pepper
- spreadable butter

Directions
- Preheat oven to 375 F
- Melt butter in a large skillet over medium heat
- Add onions, celery, apple & dried cranberry, sage, time, salt & pepper
- Cook for 5 minutes
- Add broth and bring to a simmer
- Beat eggs with parsley in large bowl; add in stuffing.
- Pour vegetable mixture over top and toss/mix.
- Transfer to buttered baking dish & dot with butter
- Cover and bake for 30 minutes, uncover and bake 30 more minutes until golden.

The only difference I did was to exclude the onions. :D Everyone enjoyed this one so much, I didn't have any leftovers :(

 I did have to cook this one backwards. I put the stuffing in the pan with the veggies as my bowl wasn't big enough to hold everything. But I feel like I could mix it easier that way too :)

(Recipe from: Food Network)

Smashed potaotes

Creamy mashed potatoes

Made: August 18, 2011

Ingredients
- 3 large baking potatoes
- salt
- 1 teaspoon unsalted butter
- 1 stick unsalted butter; melted
- 3/4 cup cream
- pepper

Directions
- Peel the potatoes and cute into 10inch cubes
- Combine the potatoes and water to cover by 1 inch in a large saucepan
- Add 1/2 teaspoon salt and the 1 teaspoon butter to the water
- Bring to a biol, then immediately reduce to a gentle simmer.
- Cook until the potato cubes are fork tender (20-25 min)
- While the potatoes are cooking, heat the cream over medium heat until warmed through (not boiling)
- Drain the potatoes
- Use a food mill or ricer to cream the potatoes into a bowl.
- Stir in the melted butter
- Then stir in the cream (add more cream if you desire a thinner consistency)
- Season with salt & pepper to taste

I used 4 potatoes, but they came out so creamy I can't wait to make them again. I think they needed a tad more butter but they were quite delish as is. :D And they were so soft, my masher barely had any work to do. :)

(Recipe from: Modern Hospitality)

Sufferin' succotash!

Creole Succotash

Made: August 18, 2011

Ingredients
- 1/2 cup fresh slices (1/2 in thick)
- 2 teaspoons unsalted butter
- 1 tablespoon oil
- 1 cup fresh or frozen lima beans
- 1/2 cup corn kernels
- 1/2 cup diced yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon black better
- 15 grape tomatoes, halved
- Salt & ground pepper

Directions
- Bring a small pot of water to a boil
- Boil the okra sliced for 1 minute.
- Drain & rinse the slime off the okra.
- Bring more water to a boil in the pot & repeat the boiling and rinsing process; set aside.
- Melt the butter in the oil in a large skillet over medium heat.
- Add the lima beans, corn, onion, garlic, okra & pepper to the pan & cook, stirring occasionally, until the onion is translucent & the beans are tender (5 min)
- Add the tomatoes and cook for 1 minute to heat through.
- Season to taste with salt & pepper.

I didn't use okra or the garlic. Rob is the only one who eats that, so I used lima beans, corn & onions only. I didn't feel like I cooked the lima beans enough, but they did give a crunchy contrast instead. :D I also used Roma tomatoes since I love the taste of them. They're bigger than the grape, but also gave it the extra flavor. :) I do have to limit the onion flavor, it's all I smelled when I cooked it.

(Recipe from: Modern Hospitality)