Thursday, March 26, 2015

Green Bean and Shoepeg Corn Casserole

· 5 tablespoons butter, divided
· ½ cup chopped onion
· ½ cup chopped celery
· ¼ cup chopped bell pepper
· ½ cup shredded cheddar cheese
· 1 (11-ounce) can shoepeg corn, drained
· 1 (11-ounce) can French-style green beans, drained
· 1 (11-ounce)can cream of celery soup, undiluted
· 1 cup sour cream
· 1 cup crushed Ritz crackers

1) Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
2) In a medium skillet, melt 1 tablespoon butter and add onion, celery and pepper. Sauté for about 5 minutes or until vegetables are soft. In a large bowl, combine cheese, corn, green beans, soup and sour cream. Add sautéed vegetables. Pour into the prepared dish.
3) Melt the 4 tablespoons butter in the microwave and mix with the crushed crackers. Spread over the top of the vegetables and bake for 45 minutes or until bubbly.

Wednesday, March 25, 2015

Creamy Hash Brown Potatoes

· 1 (30 ounce) package frozen cubed hash brown potatoes
· 1 (10.75 ounce) can condensed cream of potato soup, undiluted
· 2 cups shredded Colby-Monterey jack cheese
· 1 cup sour cream
· Salt and pepper, to taste
· 1 (8 ounce) carton spreadable chive and onion cream cheese


1. Place the hash browns in a lightly greased 4-quart slow cooker. In a large bowl, combine the soup, cheese, sour cream, salt and pepper. Pour mixture over the potatoes and mix well.
2. Cook and cover on low for 3 ½ to 4 hours or until potatoes are tender. Stir in cream cheese and serve.

Tuesday, March 24, 2015

Tuesday Tip: Perfect Deviled Eggs

Deviled eggs look prettiest when the whites are smooth and unblemished, so the shells need to slip off easily and cleanly. Properly cooking and cooling the eggs help this. To begin, place eggs in a single layer in a stainless steal saucepan. (Non-stick is not recommended). Add cold water to a depth of about 3 inches. Bring to a boil of high heat. As soon as the water begins to boil, remove the pan from, cover, and let stand 12 minutes. Drain immediately and fill the saucepan with cold water and ice. Let stand until some of the ice melts and the outside of the eggs feel cool.

Monday, March 23, 2015

Cola Glazed Ham

· 1 6-7 pound fully cooked ham
· 30-32 cloves
· 1 (16 ounce) package of dark brown sugar
· 1 cup spicy brown mustard
· 1 cup cola soft drink
· ½ cup apple juice

1) Preheat oven to 350 degrees. Remove skin from ham and trim fat. Make ¼ inch deep cuts in a diamond pattern and insert cloves at 1 inch intervals. Place ham in a foil-lined roasting pan.
2) Stir together brown sugar, spicy mustard, cola and apple juice. Pour mixture evenly over ham.
3) Bake on lower oven rack for 2 hours and 30 minutes, basting with pan juices every 20 minutes. Remove ham and let stand 15 minutes before serving.

Friday, March 20, 2015

Crunchy Peanut Butter Balls

· 1 cup sugar
· ½ cup dark corn syrup
· ½ cup white corn syrup
· 2 cups crunchy peanut butter
· 4 cups rice cereal

1. In a large saucepan, stir together the sugar and syrups over medium heat. Once smooth, remove from heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined.
2. Add the rice cereal and mix well. Shape the mixture into palm-sized balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks. Makes about 12-15 balls.