Coke Ham.. It’s the yummiest ham ever!

My Grandma made ham this way… my Great-Grandma did too.  It’s become a tradition in our family to have Coke Ham at the holidays. We aren’t too crazy about turkey in this family.. so the turkeys get pardoned at our house at Thanksgiving… Christmas too. ;) The Coke helps break down the fat, and tenderizes the meat. At least, that’s what I assume it does. I totally just made that up. I’m not really sure what kind of magical sorcery happens when it cooks, but whatever it is.. it’s yummy.

Coke Ham

It doesn’t get any easier than this either, and the flavor is awesome.

All you need 

a ham

large roasting pan

2 liter bottle of Coke.

We usually get a large ham since we have a lot of mouths to feed. The one in the photo is about a 20 lb cured ham.  Place the ham in a large roasting pan, pour the Coke in the pan until it comes up a couple of inches on the ham. Cover with a lid if you have it, or heavy duty foil. Bake for 8 hours at 250, basting several times. I usually put mine in the night before and let it cook all night long. By morning, it is fall-off-the-bone tender, and juicy. Mouthwatering good!

This year I bought an electric Oster Turkey Broiler that sits on the counter top. It was awesome! It kept the oven free for any other baking I needed to do. Money well spent.

 

 

Robert Reed’s aka Mike Brady’s Beef and Biscuit Casserole

Here’s a story.. of a man named Brady..(well, you know the rest)

I’m always searching for new recipes to try, and I stumbled across The Dead Celebrity Cookbook. Morbid? Maybe a little. Intriguing? Absolutely.. so of course I had to have it. This is one of the recipes featured in this gem of a book.. I made it tonight and we loved it! I’ll be making more recipes from the book along with other celebrity favorites and sharing them here on my blog. Click the link below the recipe if you would like one for yourself. ;)

 

beef and biscuit casserole

 

What you’ll need

1 lb ground beef

1/2 cup onion – chopped

1/4 cup green chilis – chopped

1 – 8 oz can of tomato sauce

3/4 tsp garlic powder

2 tsp chili powder

3 tbsp dried minced onion

1 can of Grands Flaky Layers Biscuits

1 1/2 cup shredded cheddar/monterey jack cheese

1/2 cup sour cream

1 egg slightly beaten with fork

 

Preheat oven to 375

In large skillet, cook ground beef, chilis, and onion until beef is browned. Drain.  Add tomato sauce, minced onion, chili powder, and garlic powder. Mix well and bring to a simmer. Split raw biscuits in 1/2 (peel layers apart into 2 equal halves) place 1/2 of biscuits in the bottom of a greased 8×11 casserole dish. (I pressed mine to fit the shape of the dish) In separate bowl, combine sour cream, 1/2 cup of the cheese, and beaten egg. Mix well then add to beef mixture. Spoon evenly over biscuits and top with remaining biscuits (I smashed them down to cover more area) and then top with left over cheese.  Bake for 30 minutes or until biscuits are golden brown.

You now have a meal Alice would be proud of. ;)

 

Sailor’s S.O.S. – It’s getting serious

He’s desperate now. He’s not liking this ‘gotta lose weight’ stuff.

 

Chicken Diablos

We were in Austin last month and we ate at a place called The Oasis. The view overlooking Lake Travis was gorgeous. If you are ever in town, it’s a must see. I had the Chicken Diablos off the menu and my tastebuds fell in love. I decided to do my best to recreate them tonight for dinner. I got pretty close, if I do say so myself.

 

Chicken Diablos

 

What you’ll need

3 boneless chicken breasts

bacon cut in halves or thirds depending on size of strips

jalapeños halved and sliced into strips and then cut in half again (you’ll want each piece to be about 1/2 inch long)

3/4 cup sweet bbq sauce

2 tablespoons of brown sugar

toothpicks

 

Hammer, beat, pound (whatever the proper term is for this) the chicken out until its about 1/2 inch thick. Cut into small, a little larger than bite sized pieces. Wrap the chicken around a strip of jalapeño and then wrap bacon around the chicken. Secure with a toothpick. Place on cookie sheet and bake at 375 until bacon is crisp. In a small bowl, add bbq sauce and 2 tablespoons of brown sugar. Mix well and brush over chicken. Return to oven for an additional 5 minutes. Serve with left over bbq sauce for dipping.

 

View from our table

Lake Travis Sunset

School Drop Off Road Rage

Let’s discuss school drop-off for a minute.. some of you with school age children, especially elementary age, will know exactly what I’m talking about. Some of you will remember the days, and know all to well that I’m talking about. Some of you aren’t there yet, and trust me.. one day you’ll know what I’m talking about. What am I talking about?  The people who can’t seem to grasp the ‘drop off’ part of dropping your kids off at school.

 

drop-off

 

The struggle is real, people. I posted a mini rant on Facebook today and there are so many people who have the same views I do on this subject.

Here is my post from this morning:

I need a whistle and a badge because the morning drop off’s at school need some direction. I am suffering from severe, acute, school drop off road rage. How hard is it? You pull up.. little Johnny or little Judy gets out and you MOVE ALONG! Nooo, there’s always someone.. someone who decides to give a life lessons talk just as the kid tries to get out. I get it, things happen.. you forget after school instructions, money needing to be turned in, etc…. but these are repeat offenders I’m talking about. The ones that you see them pull in just before you and you’re like “crap nuggets!!!” because you know how it’s going to go. Like this one guy… we’ll call him Clueless Clyde, his kids can’t manage to put their own backpacks on (or so he seems to think) they are also completely incapable of opening the door to the school themselves. Which is fine.. what’s not fine is that he pulls directly in front of the door (where all kids are dropped off)… get’s out of his truck.. opens their door, get’s them out.. puts BOTH of their backpacks on for them… then walks them to the front door. He doesn’t even try to hurry. Nope, he just takes his sweet arse time while everyone else waits for him to move. Here’s the thing… if you want/need to do that for your kids. Yay… go you! But pull into a flipping parking spot and let everyone else who’s kids ARE capable of those things go about their day. This happens ALL THE TIME!!! I even try to time it where I’m not getting there the same time he does. Some times that works, sometimes not. I have started to give him ‘the look’ as I drive by though. He’s clueless. GRRRR!!!!! And today.. this lady drops her kids off, then pulls up BLOCKING the way out and just stops. No reason.. just stops and doesn’t move.. I need a drink and it’s only 8:30.

Surely people can NOT be this clueless to the standard drop off procedure… or maybe they just think their time is more important than everyone else’s.  If you can’t manage to drop your kids off within 30-40 seconds, you need to pull out and try it again from the back of the line… or park your car.. in a parking spot.  Ugh!

I invite you to vent your drop off/pick up frustrations in the comments. I know you have them! Vent! Let it all out.. you’ll feel so much better. ;)

Banana Bread

The smell of banana bread is filling my house. It is wonderful!  That has to be one of the best aromas in the world.. the smell of fresh baked bread. Mmmmm… mmmmm

 

Banana Bread Recipe

 

 

What you’ll need

3 ripe bananas

3/4 cup of sugar

1 3/4 cups of flour

1/2 tsp baking soda

1/2 tsp salt

1 1/4 tsp baking powder

1/3 cup butter (save the butter wrappers!)

2 eggs

1/2 tsp vanilla

1/2 tsp cinnamon

1 tablespoon of milk

 

Cream butter, sugar, and milk in large mixing bowl on medium speed with mixer. In separate bowl combine flour, soda, baking powder, cinnamon, and salt. Add dry ingredients to mixing bowl a little at a time and mix until combined. In the bowl that held the dry ingredients, add 3 ripe bananas and mash well with a fork. Add bananas and mix well. Pour into buttered loaf pan (this is where the butter wrappers come in handy ;) ).  The loaf pan I used is 9 1/4″ x 5 1/4″.  **I dusted the bottom of the pan with cinnamon and sugar. It gives the bread a yummy crust on the bottom. Use flour instead if you like. Bake at 350 for 55-60 minutes. Bread is done when knife or toothpick comes out clean.

 

Double Fudge Caramel Poke Cake

That’s a mouthful, in more ways than one. I wasn’t quite sure what to call this yummy cake. I thought about “Gain 5 lbs Instantly Cake”.. “Straight to the Hips Cake”.. “Instant Cavity Cake”.. you get the idea. It will definitely satisfy your sweet tooth.

double fudge caramel poke cake

 

What You’ll Need

1 Box Chocolate Fudge Cake Mix (plus any ingredients to prepare according to box directions)

1 Jar of Caramel Topping

1 Jar of Fudge Topping

1 Bag of Heath Chips (found by chocolate chips in baking aisle)

1 Box Jello Instant Chocolate Pudding

1 Tub of Cool Whip

 

In large mixing bowl combine dry cake mix, and instant pudding mix. Add ingredients that the cake mix calls for plus an extra 1/3 cup of water. If you aren’t using jumbo eggs, add 1 extra egg. Beat with mixer until combined. Pour into 9×13 pan and bake until toothpick comes out clean. Heat caramel in microwave until it pours easily. While cake is still hot, take a wooden spoon handle and poke holes all over the cake… or you can use what I used.. the handle of a knife. ;) Drizzle caramel sauce all over the hot cake making sure to get plenty in the holes. Let cool completely. Top with cool whip then sprinkle heath chips all over. Drizzle with caramel and warmed fudge. Store in refrigerator.

I may need to invest in a treadmill. ;)

 

Fire Crackers Recipe

These crackers are so addicting.. you won’t be able to stop at just one. I promise. If you like to give your tastebuds a little kick, these are a must try.  Trust me. ;) This Fire Crackers Recipe is the bomdiggity… and so, so, easy. Yum!

 

Fire Crackers

 

What you’ll need

1 Box of Saltine Crackers

1 1/4 Cup of Canola Oil

1 pkg of Hidden Valley Ranch Dressing Mix

1 Tsp Garlic Powder

3 Tbsp Crushed Red Pepper Flakes (most recipes call for 2 Tbsp but I like extra pepper in mine)

2 Gallon Size Ziplock Bags

 

Place 2 sleeves of crackers in each bag.  In separate bowl, add oil, ranch seasoning mix, crushed pepper and garlic powder. Stir until mixed well. Pour 1/2 of the mixture over the crackers in each bag. Seal and tumble until all crackers are coated. I usually set the bags flat on the counter and just tumble them a few times over the course of an hour or so. You can tell when they’re ready because you won’t see any of the liquid pooling in the bottom of the bags.  The longer they sit, the more the crackers will absorb all of the yummy goodness. You can store them in the baggies or transfer to an airtight container. That’s it! You might want to make a double batch, because one doesn’t last very long around this house. ;)

Stuffed Bell Peppers

I remember my grandmother making these and they were always so good. I love stuffed bell peppers, so this was what was for dinner tonight and they were a big hit!

Stuffed Peppers

 

4 large bell peppers (can use green, red, yellow)

1 small yellow onion – chopped

2 cloves of garlic – minced

1/2 tsp italian seasoning

1 lb (ish) lean ground beef (I had a little more than a pound so I used it all)

1 small can of sliced mushrooms

1/2 cup cooked minute rice

1 small tomato diced (or 1/2 can of diced tomatoes)

1/4 cup sour cream

shredded cheddar cheese

salt & pepper to taste

1/4 cup Bisquick

 

Cut bell peppers in half and remove stems, seeds, and membranes. Boil in water for 5 minutes then drain and set aside. Brown hamburger meat with onion, garlic, salt and pepper. Add tomatoes, italian seasoning, mushrooms, sour cream, rice, and Bisquick. Mix well. Arrange peppers in casserole dish and fill each halve with mixture and bake at 350 for 25 minutes. Top with shredded cheddar cheese and place back in oven long enough for cheese to melt.

 

 

Frito Chili Pie Casserole

I have loved Frito Chili Pie since I was a little girl. I used to call it Cheeto Frilly Pie. ;) However you say it, it’s delicious. With the weather turning cooler, (which I hate) this Frito Chili Pie Casserole is the perfect ‘warm your bones and your belly’ meal.

 

Frito Chili Pie Casserole

 

 

I made my own chili, but if you want to keep it simple just use your favorite brand of prepackaged chili seasoning and follow the directions on the package. If you want to make your own, my recipe is below. We are a bean-free chili kind of family, but throw in a couple of cans of your favorite beans if you prefer it that way. Just be sure to drain the liquid before adding.

 

CHILI

1 1/2 lbs lean ground beef

3 cloves garlic minced

1 yellow onion chopped

1 – 14.5 ounce can of diced tomatoes (drained)

1 – 8 ounce can of tomato sauce

3 1/2 Tbsp of chili powder

1/2 Tbsp cumin

1/2 Tbsp sea salt

1 Tsp pepper

ADDITIONAL INGREDIENTS FOR CASSEROLE

shredded cheese

sliced jalapeño peppers

1 bag of Fritos

 

Brown hamburger meat with onion and garlic. Add the diced tomatoes, sauce, chili powder, cumin, salt, and pepper. Let simmer for 30 minutes on low heat stirring occasionally.

 

Spoon chili into 9×12 casserole dish (mine is 9×9 but deep) and then line the edges with Fritos. Top with shredded cheddar and jalapeños. Heat in 350 degree oven for 15 minutes. Serve with additional chopped onion, peppers, and cheese. I love adding mustard to the top of mine. Weird? Maybe a little.. but it’s so good. :)

 

 

This is the first piece of Rachael Ray Bakeware that I have purchased and I love it! You can get it from Amazon and there are other beautiful color options.