When I found a 2 pound ham on sale, I remembered my mom making this when I was a kid. I never buy coke but had 2 bottles from a recent trip to the Coca Cola Museum so I figured that would be a good excuse to use them. I googled the recipe and just made adjustments to this one (my adjustments are in italics.) I stopped at the bakery for onion rolls to serve with this and made a veggie as well. Super easy dinner and good, too!
Slow Cooker Cola Ham
from About.com
This easy crock pot ham recipe is very popular, made with fully cooked ham, brown sugar and mustard, and cola.
Cook Time: 8 hours (I did 6 hours because I had only 2 pounds of ham)
Ingredients:
1/2 cup brown sugar (I only used a 1/4 cup)
1 tsp dry mustard (I used just about 1 tsp. of boar's head honey mustard)
1/4 cup cola (Coca Cola, Dr. Pepper, etc.) (1 bottle of Coca Cola)
3 to 4 pound pre-cooked ham (2 pounds)
Preparation: Combine brown sugar and mustard. Moisten with just enough cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with paste mixture. Place ham in slow cooker/Crock Pot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12.
A 5 pound ham could be cooked in a larger slow cooker. Cook for 1 hour on high, then 8 to 10 hours on low.
Tuesday, November 11, 2008
Apple Cake
I wanted to make an apple-ish fall dessert other than apple pie (pie just sounded too rich and syrupy). I looked through recipes and decided this one. I wanted a cake that would be light and not too cake-y. I hoped that the spices in this recipe would compliment each other and not overwhelm the apple taste either. Above all I crossed my fingers that it wouldn't turn out like a coffee cake or crumb cake. And it didn't! It was simple and yummy, the apples were soft but crisp just enough and the fall spices are so yummy. Anyway, the recipe is definitely a keeper!
Apple Cake
Everyday Food
Serves 16
1/2 cup (1 stick) unsalted butter, melted, plus more for pan (I used pam to spray the pan instead of butter)
2 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 pounds apples, peeled, cored, and cut into 1-inch chunks (I used 4 small gala apples. Also, I cheated and did not peel them and the chunks were small enough that it didn't make a difference with the finished product)
1/2 c. chopped walnuts (omitted because I'm not a huge fan)
2 large eggs, lightly beaten
confectioners' sugar, for dusting
1. Preheat oven to 350 degrees. Butter a 9x13 inch baking pan; set aside.
2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger and nutmeg.
3. Add the apples, walnuts, butter, and eggs; stir just until combined.
4. Spoon into pan; smooth with a spatula.
5. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
6. Cool in pan. Dust with confectioners' sugar to serve
Note: Best apple for baking: Look for a hard, crisp variety that will retain its shape when baked. Gala and Golden Delicious are ideal.
Apple Cake
Everyday Food
Serves 16
1/2 cup (1 stick) unsalted butter, melted, plus more for pan (I used pam to spray the pan instead of butter)
2 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 pounds apples, peeled, cored, and cut into 1-inch chunks (I used 4 small gala apples. Also, I cheated and did not peel them and the chunks were small enough that it didn't make a difference with the finished product)
1/2 c. chopped walnuts (omitted because I'm not a huge fan)
2 large eggs, lightly beaten
confectioners' sugar, for dusting
1. Preheat oven to 350 degrees. Butter a 9x13 inch baking pan; set aside.
2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger and nutmeg.
3. Add the apples, walnuts, butter, and eggs; stir just until combined.
4. Spoon into pan; smooth with a spatula.
5. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean.
6. Cool in pan. Dust with confectioners' sugar to serve
Note: Best apple for baking: Look for a hard, crisp variety that will retain its shape when baked. Gala and Golden Delicious are ideal.
Sunday, October 19, 2008
Amish pumpkin bars
I was in the mood for pumpkin bars today and could not reach my mom by phone to get her recipe. I googled pumpkin bars and found so many recipes online. I eventually decided to make this Amish recipe that I found because I figured you usually can't go wrong with Amish baking.
Loved it! It was just enough pumpkin flavor.
Delicious Pumpkin Bars
These bars are delicious by themselves or even better, topped with the heavenly cream cheese frosting included in this recipe.
BARS:
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. each, baking soda, cinnamon and nutmeg
1/2 tsp. each, salt and cloves
1 c. oil
2 c. pumpkin
4 eggs
1/2 cup raisins (omitted because I didn't have any)
FROSTING:
2 c. powdered sugar
1/3 c. butter, softened
1 3-ounce pkg. cream cheese, softened (I used 6 oz. fat free cream cheese - I love cream cheese)
1 T. milk
1 tsp. vanilla
DIRECTIONS:
Heat oven to 350 degrees, grease 9x13 baking pan. To make the bars, combine all ingredients except raisins and beat on low until moistened. Beat 2 minutes at medium speed and stir in raisins. Pour into greased pan and bake for 45-50 minutes, until toothpick inserted into center comes out clean. Let cool completely.
For frosting, combine all ingredients and beat until smooth. Frost after cooling and cut into bars. Store in refrigerator.
Loved it! It was just enough pumpkin flavor.
Delicious Pumpkin Bars
These bars are delicious by themselves or even better, topped with the heavenly cream cheese frosting included in this recipe.
BARS:
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. each, baking soda, cinnamon and nutmeg
1/2 tsp. each, salt and cloves
1 c. oil
2 c. pumpkin
4 eggs
1/2 cup raisins (omitted because I didn't have any)
FROSTING:
2 c. powdered sugar
1/3 c. butter, softened
1 3-ounce pkg. cream cheese, softened (I used 6 oz. fat free cream cheese - I love cream cheese)
1 T. milk
1 tsp. vanilla
DIRECTIONS:
Heat oven to 350 degrees, grease 9x13 baking pan. To make the bars, combine all ingredients except raisins and beat on low until moistened. Beat 2 minutes at medium speed and stir in raisins. Pour into greased pan and bake for 45-50 minutes, until toothpick inserted into center comes out clean. Let cool completely.
For frosting, combine all ingredients and beat until smooth. Frost after cooling and cut into bars. Store in refrigerator.
Crock pot pizza soup
I found this on a crockpotting website and it was actually really good. I love soups and this one uses fresh veggies. I will definitely make this again.
Ingredients:
1 jar (14 oz) of pizza sauce (I used Ragu but next time I'm going to try a Trader Joes or whole foods sauce - basically an all natural brand to make it a better for you soup)
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped (I used a whole red onion because we love onion)
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (I used 1 can diced tomatoes and didn't drain them)
2 already-cooked Italian sausage (I used chicken Italian sausage)
1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
8 fresh basil leaves, chopped (or 1/2 T dried)
1 T dried oregano
1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
shredded mozzarella cheese (to add later)
The Directions.
Use a 5 or 6 quart crockpot for this recipe. Serves 4-6
Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.
Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely. Garnish/top with shredded mozzarella cheese.
Ingredients:
1 jar (14 oz) of pizza sauce (I used Ragu but next time I'm going to try a Trader Joes or whole foods sauce - basically an all natural brand to make it a better for you soup)
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped (I used a whole red onion because we love onion)
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (I used 1 can diced tomatoes and didn't drain them)
2 already-cooked Italian sausage (I used chicken Italian sausage)
1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
8 fresh basil leaves, chopped (or 1/2 T dried)
1 T dried oregano
1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
shredded mozzarella cheese (to add later)
The Directions.
Use a 5 or 6 quart crockpot for this recipe. Serves 4-6
Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.
Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely. Garnish/top with shredded mozzarella cheese.
Corn casserole
This is a very easy side dish and yummy too. I found it online and took it to a couple cook-outs this summer and everyone had seconds and thirds and so on til it was gone.
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
8 oz sour cream
1/2 stick butter
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter.
3. Pour into a 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Serve and enjoy!
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
8 oz sour cream
1/2 stick butter
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter.
3. Pour into a 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Serve and enjoy!
Tuesday, July 8, 2008
Spinach and Jack Cheese Bread Pudding
Spinach and Jack Cheese Bread Pudding from Good Housekeeping
I am not a huge quiche fan but wanted a breakfast-type casserole for dinner so I opted for a bread pudding since I needed to use up some bread. This was very easy. I cut it in half and will add more spices or salt next time or use a more full flavored cheese.
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
6 large eggs
2 cup(s) (1%) low-fat milk
1/4 teaspoon dried thyme
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 pinch(s)ground nutmeg
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup(s)(4 ounces) shredded Monterey Jack cheese
8 slice(s) firm white bread, cut into 3⁄4-inch pieces
DIRECTIONS
Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.
Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
Remove bread pudding from oven; let stand 5 minutes before serving.
TIPS & TECHNIQUES
For a Mexican-style variation, replace Monterey Jack with pepper Jack cheese and add 4 ounces sliced pepperoni. Serve with salsa.
COOKING INFO
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)
Calories
280
Total Fat
13g
Saturated Fat
6g
Cholesterol
233mg
Sodium
545mg
Total Carbohydrate
22g
Dietary Fiber
2g
Sugars
--
Protein
17g
Calcium
I am not a huge quiche fan but wanted a breakfast-type casserole for dinner so I opted for a bread pudding since I needed to use up some bread. This was very easy. I cut it in half and will add more spices or salt next time or use a more full flavored cheese.
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
6 large eggs
2 cup(s) (1%) low-fat milk
1/4 teaspoon dried thyme
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 pinch(s)ground nutmeg
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup(s)(4 ounces) shredded Monterey Jack cheese
8 slice(s) firm white bread, cut into 3⁄4-inch pieces
DIRECTIONS
Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.
Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
Remove bread pudding from oven; let stand 5 minutes before serving.
TIPS & TECHNIQUES
For a Mexican-style variation, replace Monterey Jack with pepper Jack cheese and add 4 ounces sliced pepperoni. Serve with salsa.
COOKING INFO
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)
Calories
280
Total Fat
13g
Saturated Fat
6g
Cholesterol
233mg
Sodium
545mg
Total Carbohydrate
22g
Dietary Fiber
2g
Sugars
--
Protein
17g
Calcium
Pide with yogurt dip
Pide with yogurt dip from Cooking Light
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
writeNutrient();
Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
writePublicationAppearance();
Cooking Light, JANUARY 2006
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
writeNutrient();
Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
writePublicationAppearance();
Cooking Light, JANUARY 2006
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