Country Ham

Country Ham

Country Ham
This ham recipe calls for the ham to be coated and basted with a mixture of peach preserves, brown sugar, and mustard.

Preheat oven to 350 degrees F (175 degrees C).

Line a roasting pan with aluminum foil.

Set ham into the prepared roasting pan and pierce several times with a fork.

Stir brown sugar peach preserves and mustard together in a bowl; spread over the ham.

Cover the ham with a sheet of aluminum foil.

Roast ham in preheated oven basting regularly for 90 minutes.

Remove the aluminum foil cover and continue baking until hot in the center 30 to 45 minutes.

An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Big Bob Gibson’s White BBQ Sauce Copycat

Big Bob Gibson's White BBQ Sauce Copycat

Big Bob Gibson’s White BBQ Sauce Copycat
You’ll enjoy this replica recipe’s homemade rendition of Big Bob Gibson’s White BBQ Sauce on sandwiches and seafood tacos.

Stir mayonnaise vinegar sugar lemon juice horseradish salt black pepper and cayenne pepper together in a bowl until smooth.

Slowly stream water into the sauce increasing the amount until you reach your desired consistency.

Indian Kale with Chickpeas

Indian Kale with Chickpeas

Indian Kale with Chickpeas
Kale is sauteed with chickpeas and Indian-inspired spices in this easy vegan side dish that perfectly complements a variety of main dishes.

Heat oil in a large frying pan or wok over medium-high heat.

Add onion and chile pepper; saute until onion is tender 5 to 7 minutes.

Add chickpeas cumin coriander turmeric cinnamon and salt; saute for 5 minutes.

Pour in a splash of water followed by lemon zest and juice.

Season further to taste if desired.

Fold kale into the mixture until just wilted 3 to 5 minutes.

Remove from heat and serve.

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup
Creamy ham and potato soup that’s hearty and wholesome, with tender vegetables in every bite. Pure comfort food and a great way to use leftover ham!

Combine potatoes water ham celery and onion in a stockpot.

Bring to a boil; simmer over medium heat until potatoes are tender 10 to 15 minutes.

Stir in chicken bouillon pepper and salt.

Melt butter in a separate saucepan over medium-low heat.

Add flour; cook and stir until thick about 1 minute.

Whisk in milk; cook and stir until thick 4 to 5 minutes.

Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce
Crushed peppercorns are applied to tender filet mignons before they are cooked to the ideal doneness and served with a velvety cream sauce to soften the peppery bite.

Place the peppercorns into a shallow bowl.

Sprinkle the beef tenderloin filets with salt on both sides and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter.

Gently place the steaks in the pan and cook until they start to become firm and are reddish-pink and juicy in the center about 3 1/2 minutes per side.

An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Remove the steaks to platter and cover tightly with foil.

Watermelon Salad on a Stick

Watermelon Salad on a Stick

Watermelon Salad on a Stick
Impress your guests with this colorful and delicious and bite-size melon salad on a stick featuring watermelon, feta cheese, and mint!

Thread 1 watermelon cube 1 feta cheese cube and 1 mint leaf onto a toothpick.

Repeat with remaining toothpicks.

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables
Underneath the crispy chicken thighs coated in Cream of Wheat® and cornmeal in this ultra-cheesy chicken casserole are layers of cauliflower and potato.

Combine cereal cornmeal ginger and turmeric in a resealable plastic bag.

Shake well until evenly mixed.

Lightly beat egg in a separate bowl.

Dip chicken thighs into the egg one at time and coat well.

Place each thigh in the bag with the cereal mixture seal and shake well to coat.

Heat oil in a large frying pan over medium heat.

Add chicken thighs; cook until browned about 5 minutes per side.

An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C).

Transfer chicken onto a serving plate reserve oil in the pan and allow to cool.

Preheat the oven to 375 degrees F (190 degrees C).

Yummy Artichoke Dip

Yummy Artichoke Dip

Yummy Artichoke Dip
This warm dip with marinated artichokes, cream cheese, mayo, and Parmesan cheese is a flavorful favorite. Green chile peppers add a spicy thrill!

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl mix artichoke hearts mayonnaise 1 cup Parmesan cheese cream cheese and green chile peppers.

Scoop mixture into a pie pan or medium baking pan.

Top with remaining 1/2 cup of Parmesan cheese.

Bake for 25 minutes or until bubbly and slightly browned.

Serve warm.

Apple Pie in a Brown Paper Bag

Apple Pie in a Brown Paper Bag

Apple Pie in a Brown Paper Bag
Here is an old recipe for a delicious apple pie with two different crusts that was once baked in a brown paper grocery bag. The top crust resembles an extremely crisp sugar cookie. Nowadays, though, using parchment paper when cooking is preferred.

To make the bottom crust stir the flour and white sugar together in a bowl until well-combined.

Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water a couple of tablespoons at a time mixing the dough together lightly with a fork until it barely holds together.

Form the dough into a ball and roll it out to a circle about 1/8-inch thick.

Gently ease the dough into an 8-inch pie dish.

Cut off any excess pastry with a knife.

Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish.

Set the crust aside.

Big Bob’s Big Brunch Quesadillas

Big Bob's Big Brunch Quesadillas

Big Bob’s Big Brunch Quesadillas
Warm flour tortillas filled with eggs and sauteed vegetables.

On high heat, add the chopped onion, tomato, jalapeno, and cilantro to the skillet.

Cook until the meat is tender.

Crack eggs into a pan of softened vegetables.

Allow eggs to fully cook on one side before flipping and cooking the other.

Heat the tortillas in the same skillet with the eggs until they are thoroughly heated.

On a plate, place one tortilla, followed by the egg mixture and cheese.

Add 1 tablespoon of guacamole and sour cream to the top of each serving.