• Here's a bit of a tidbit, the spiral-slicing machine, patented in 1952 by Harry J. Hoenselaar. Hoenselaar found a clever way to mechanically navigate the ham bone, the bane of meat carvers through the centuries.
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  The spiral-slicing machine works by skewering a ham (or any other meat) vertically on spikes at top and bottom. A spring-loaded slicing blade cuts through the meat, stopping when it meets resistance from the bone. As the ham rotates, it gradually lowers on the spikes, creating the spiral. Hard to visualize? Watch the video below.
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• 1 large onion, sliced

2 tablespoons butter
1 fully cooked spiral ham (7 to 9 pounds)
1-1/2 cups chicken broth
1 cup red wine or additional chicken broth

In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.

You won’t find them in the Bible, but many cherished Easter traditions have been around for centuries. The most prominent secular symbol of the Christian holiday, the Easter bunny reportedly was introduced to America by the German immigrants who brought over their stories of an egg-laying hare. The decoration of eggs is believed to date back to at least the 13th century, while the rite of the Easter parade has even older roots. Other traditions, such as the consumption of Easter candy, are among the modern additions to the celebration of this early springtime holiday.

• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2-1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Confectioners' sugar icing and sprinkles, optional
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In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.

Return eggs to baking sheets. Refrigerate 30 minutes.
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If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.

If you have someone that is dairy-free than this soup is a must to try.  Thick and creamy with bold mushroom flavor, you can make this in just a few minutes.

This keeps well in the refrigerator for one week.  Bit of advice though, don't place in small containers and freeze.  
Almond milk does not freeze well and separates easily.  

• 2 tablespoons olive oil
• 1 pound sliced fresh mushrooms
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon white wine vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 tablespoons cornstarch
• 4 cups unsweetened almond milk

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

I was in my local produce discount store and noticed they had 1/2 gallons of ice cream for only $1.99.  What better way then to serve up this delicious, warm-weather recipe to your family.

With only a few ingredients, and any toppings you may have on hand, you can whip up this thrifty dessert for an extra special treat for tonight's dinner.  

• 1 chocolate pie crust
• 6 Snickers candy bars (1.86 ounces each), chopped
• 6 cups vanilla ice cream, slightly softened
• 1/2 cup hot fudge ice cream topping, warmed
• Additional ice cream toppings, optional

 

• Fold candy bars into ice cream; spread into prepared crust.
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• Drizzle with fudge top after you've place 1/2 of the ice cream mixture into shell. Drizzle remaining on top after remaining ice cream mixture is topped.

Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional fudge before serving.

I brought this slow cooker recipe in a small compartment sized lunch container to work the other day.  I immediately zapped it for two minutes.  Within 30 seconds I had three comrades at my desk wondering what in the world smelled so divine.  

Once you make it, you're gonna love it.  There is nothing I've tasted that even comes close to a food truck in southern Mexico.

• 1 bone-in pork shoulder roast (4 to 5 pounds)
• 1 can (28 ounces) enchilada sauce
• 1 large green pepper, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced

Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks and return to slow cooker.

Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired. 

I don't know what gets into me this time of year.  But, I can tell you the last place I want to be is in the kitchen.  Don't get me wrong, I still enjoy cooking as much as I enjoy a good home cooked meal, but spring is in the air - and all I want to do is reorganize- throw something in the crock pot and get back to the task at hand.

The other day my son asked me, "Why aren't there any leftovers anymore?"  This is the kid that only enjoys the comfort foods of home.  Not a sandwich man at all.  Well, spring has sprung buddy, and I want to throw on those recipes that are 30-minute specials!

But while shopping at Winn-Dixie the other day I noticed lovely Boston Butts for only $1.49 a pound! Finally a recipe that will offer a stream of leftovers - at least for the following day.  

1 tab. smoked paprika
1 tab. Lowery's garlic salt
2 tab. brown sugar
1 tsp. salt
1/2 tsp. pepper
4-5 lb. Boston butt
BBQ sauce

In a small bowl, combine all seasonings and mix well.  Rub mixture onto meat.  Pot pork butt in crock pot and cook on high for 4 hours.  Then reduce to low setting for 4 more hours until meat begins to fall apart.  Serve with BBQ sauce.

My son loves a rich sauce.  Me, on the other hand, enjoy a lighter sauce with more cubed tomato chunks and veggies.  So, for years here I've been posting my favorite sauces on this blog thinking just about everyone out there must feel the same way I do.

The other night I tried this new version on an old dinner staple.  After the first bite, my son turns to me and says, "Keep this one.  This is really good.  Can you make it this way from now on?"  

"NO!" I'm thinking, and all of a sudden memories flood back to my childhood.  You see, my mother made this same type of sauce.  Mostly paste went into her cauldron along with lots of different types of meat.  It was never my favorite.  But, a few years back my mother made this long ago once-a-week-fare for a family dinner. My son took one bite and was in love.  "Why don't you make it Grandma's way?"  

So I humbly share with you the "richer" sauce recipe for those of you out there that like a sauce that sticks to your ribs.  

1 slice of American bread, torn
1/4 cup of milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup Parmesan cheese
1 cup minced onion, divided
1 tsp. minced garlic, divided
1 1/2 tsp. oregano, divided
1 tsp. salt
1/4 tsp. pepper
1 can tomato paste
2 cans (15 oz) tomato sauce
1 1/2 cups water

In bowl place bread, milk, egg and mix until it forms a paste.  Add ground beef, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt, and pepper. Until just combined. Form into about 15 meatballs.  

In crock pot add, paste, tomato sauce, water, remaining onion, garlic, and oregano.  Add a bit more salt and pepper to taste.  

Drop meatballs directly into crock pot.  The flavor will be utterly amazing and will have little fat if your using the lean ground beef.

Here's a great mac and cheese recipe that you can place into the crock pot and set it and forget it.  It is more of a full-bodied recipe chock full of cheesy flavor.  Eggs added to this type of recipe give it more of a diner flare with that rich custard-type filling. 

Best of all, there is no need to precook noodles!

1 8 oz. package of shredded Italian three-cheese blend
1 8 oz package of shredded sharp Cheddar cheese
1 large eggs, beaten
1 12 oz. can of evaporated milk
1 1/2 cups of milk
1 tsp. salt
3/4 tsp. ground mustard
1/3 tsp. red pepper
1/2 tsp. black pepper
8 oz small shell pasta (about 2 1/4 cups)

Combine cheeses in one bowl.

Whisk eggs and next 6 ingredients in a larger bowl. Stir in pasta.  Add 3 cups of combined cheeses. Pour mixture in crock pot.

Top with remaining cheese.  Cook on LOW 4 hours.

Here's a wonderful, easy recipe reminiscent of the Paris' countryside.  Something you'd smell wafting in through white curtains curtailing in a slight breeze.

By marinating the bird, you allow a bit of tenderizing while infusing a delicious combination of flavors once cooked. 


3 quarts of water
1 tab. salt
1 (3-4 lb.) whole chicken, halved
2 tab. margarine, softened 
1 tab. lemon pepper
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 med. onion, coarsely chopped
1 lemon quartered
2 garlic cloves, halved
1 cup chicken broth

Combine water and salt in large bowl, add chicken.  Cover and chill 8 hours.

Drain chicken.  Spread softened margarine evenly over chicken skin.  Sprinkle with lemon pepper and salt/pepper to taste.

Place chicken halves in slow cooker top with rest of ingredients.  Pour broth over all.  Set on HIGH 3 1/2 hours or until done.

What a scrumptious treat to add to your Saint Patrick's Day dinner.  With all that special care you take in ensuring your family has a blessed day, why not end it with a delicious treat? 

And during all that indulgence, why not take a moment and share the true beginnings of what brought Saint Patrick's Day upon us.  

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles


Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.