The Bryan Times - Easter recipes - April 15, 2019

Easter is coming soon. Trust these recipes help add to your menu as we, of the Christian faith, celebrate our Risen Savior. May your Easter be blessed and bring you baskets-ful of joy.

I created this ham recipe using ideas from a few others when I wanted something flavorful and lower sugar than most. It's great using the crockpot to keep the oven open for other dishes when you're cooking for a crowd.

Crockpot Maple Brown Sugar Ham

CROCKPOT MAPLE BROWN SUGAR HAM

1 7 - 8# fully cooked ham
1 c. pineapple juice
1 c. brown sugar
1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap. Pour pineapple juice in bottom of large (6-7-qt.) crockpot. In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.
Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). Be sure to baste ham a couple of times while cooking and about an hour before it's done cooking. Remove ham to cutting board and allow to stand about 15 minutes before carving.

This potato dish is a favorite from my mom's files and one that MUST be served at all our family gatherings. So cheesey and good.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks. Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread, cheese and pimentos. Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top. Bake uncovered for 35 - 45 minutes or until brown and bubbly.


This simple side dish can be made in minutes. I love that you can use sugar free pudding along with no sugar added fruit, for a special taste treat for those having to watch their sugar intake.

EASY FRUIT SALAD (Low sugar option)

1 can (15 ozs.) fruit cocktail, slightly drained

1 small can mandarin oranges, slightly drained

1 can (15 ozs.) pineapple tidbits, slightly drained

3-4 bananas (sliced), optional

1 (4 serv.) pkg. (sugar free) lemon (or vanilla or cheesecake) instant pudding

4 - 8 ozs. cool whip, optional

In large bowl, stir canned fruits and pudding together. (To keep bananas from browning too fast, let them soak in the pineapple juice before adding). If using, stir in cool whip. Refrigerate at least 1 hr. before serving.

I would just love to give each of you a loaf of this wonderfully moist bread, but since I can't, you'll have to make it for yourself. (Sorry!) This fits in great on your dessert table too. Coconut lovers will go cuckoo over this one.

GLAZED COCONUT BREAD

4 eggs
1-2/3 c. sugar
1 c. oil
(may substitute applesauce for half the amount)
2 tsp. coconut extract
2 c. white (whole wheat) flour
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flaked coconut
1 c. buttermilk**(see note below)

Coconut Glaze:

3/4 c. sugar
1/3 c. water
2 Tb. butter
1 tsp. coconut extract

Preheat oven to 325*. Grease 2 large loaf pans. In large mixing bowl beat eggs until fluffy. Add the sugar, oil, applesauce and coconut extract and beat 3 more minutes.

Combine the flour, baking soda, baking powder, and salt and add to mixing bowl. Mix until combined. Add coconut and buttermilk. Pour batter into loaf pans and bake for about 45 minutes. (Be sure to check after 40 minutes). Remove pans from oven and set on wire rack.

Just a few minutes before the breads are finished baking, begin making the glaze by combining sugar, water and butter in small saucepan. Allow mixture to boil for 1 minute and then add in coconut extract. Poke the breads several times with a meat fork, then slowly pour the glaze over the hot bread (while it's still in the pan). The glaze will soak into the bread and down the sides of the pan.

When cool enough to handle, remove the bread from the pan and allow to finish cooling on the wire rack. Slice and serve or place in airtight container until ready to serve.

** TIP: You can make your own buttermilk by adding 2 Tbs. vinegar to a

1 cup measuring cup; fill with milk; let stand 5 minutes before adding.


Easter spells out beauty, the beauty of new life. ~S. D. Gordon

Flashback Friday - Pineapple Dishes with Pizzazz

WELCOME TO FLASHBACK FRIDAY!!!

We're so happy you're here! 

Do hope you'll enjoy these tasty dishes soon...you'll be so glad you did. 

A simple dish using canned biscuits for ease and scrumptiousness! 

Especially perfect paired with ham. 

Pineapple Upside Down Biscuits

This tasty dip is so good served with fruit...and it has

a sugar free option too! 

Pina Colada Fruit Dip

This amazing dessert is moist and flavorful. Company-worthy!

Pineapple Sheet Cake with Caramel Frosting

Oh so irresistible...with Hawaiian rolls and a buttery dijon sauce that will make

you scream for M-M-More! 

AMAZING! Hawaiian Ham Sandwiches

Leader Enterprise - April 12, 2017 - Spring Cleaning Helps

"Lightened" Ham & Swiss Rollups

Hope you're enjoying the spring season. The day after we returned from 2 months in Florida, (early March) my dear hubby was hospitalized for 13 days, most of those days far from home at the Ann Arbor VA. He received such awesome care there and we adore the doctors and nurses. He began dialysis while there and is now going to Bryan 3 days a week for the process.  Life is settling down as we strive to find our 'new normal'. We are more than blessed, in so many ways, and covet your thoughts and prayers for the days ahead. There's no place like home! 

This is the time of year we begin thinking about spring cleaning. There are many uses for household products such as vinegar and baking soda, so I thought I would remind you of some cleaning ‘tricks’ using these simple on-hand products to help get your home sparkling.

Special Egg Salad & Tips for Cooking Eggs

Nontoxic Bathroom Cleaner: Here’s a terrific deep-cleaning cleanser recipe that works on any bathroom surface. It cuts through soap scum and mildew as well as any commercial bathroom product and costs just pennies. Clean Green!

Ingredients:

1-2/3 c. baking soda

1/2 c. liquid soap

1/2 c. water

2 Tb. white vinegar

1 clean 16-ounce spray bottle 

Mix baking soda and liquid soap in a bowl. Dilute with water and add the vinegar. Stir the mixture with a fork until any lumps have been dissolved. Pour the liquid into the bottle. Shake well before using. Spray on area to be cleaned. Scrub with a nylon-backed sponge. Rinse off with water.

Refresh the Fridge: Did you know that vinegar might be an even more effective safe cleanser for your refrigerator than baking soda? Use equal parts white vinegar and water to wash both the interior and exterior of your fridge. To prevent mildew growth, wash the inside walls and bin interiors with some full-strength vinegar on a cloth. Also use undiluted vinegar to wipe off accumulated dust and grime on top of your refrigerator. Of course, you’ll still want to put that box of baking soda inside your refrigerator to keep it smelling clean when you’re done.

Vinegar acts as an odor absorber. That in and of itself, is interesting. My favorite use for vinegar is to set a bowl of it in a musty room. It absorbs the odor and does not leave the room smelling like vinegar.

This recipe makes a simple snack or lunch. Great for using up leftover ham. 

HAM AND SWISS ROLLUPS 

1-(8 ozs.) tube refrigerated crescent rolls

1 c. diced fully cooked ham

(or 99% fat free deli slices)

3/4 c. finely shredded swiss cheese

1-1/2 tsp. prepared (dijon) mustard

1 tsp. finely chopped onion

Preheat oven to 375. Separate crescent rolls into 8 triangles. In a small bowl, combine ham, cheese, mustard and onion; place 2 Tb. mixture in center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake 11 - 13 minutes or until lightly browned. Yield: 4 servings (2 rolls each) 

I know I've shared this recipe before, but this egg salad is the best I’ve ever tasted and the only kind I’ll make anymore. The cream cheese keeps it from getting runny like traditional egg salad. Another idea for using up all those leftover Easter eggs. You may use reduced fat cream cheese and fat free mayo if desired.

SPECIAL EGG SALAD

1 (3 ozs) pkg.cream cheese, softened

1/4 c. mayonnaise or salad dressing

1/2 tsp. sugar

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

6 hard cooked eggs, chopped

In a small mixing bowl, beat cream cheese until smooth. Add mayo, sugar, onion and garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving.Yield: 6 servings

May you all enjoy a blessed Easter season as we celebrate our Risen Savior! 

P.S. (Pssst!  Wanted you to know I'm working hard on my #3 cookbook, hopefully delivered in early fall. Lots more simple and easy recipes under cover.) 

Jackson H. Brown has said "Success is getting what you want.  Happiness is liking what you get." 

Flashback Friday - Special Dishes for your Easter Menu

WISHING YOU A GLORIOUS EASTER WEEKEND!!! 

This recipe is the ULTIMATE in egg salad.  It's creamy and lasts a long time.
You won't ever go back to an old recipe after trying this one! 

Special Egg Salad (cream cheese is the key!)

Lightly sweetened, moist and mighty tasty. This recipe has reduced the sugar from an original, but it's perfect.  

Crockpot Maple Brown Sugar Ham

Light, luscious and whips up in minutes...super treat for those watching their sugar intake. 

3-Ingredient Pineapple Fluff (Sugar Free Option)

A simple side dish even the kids will love....

Glazed Carrots & Pineapple

Leader Enterprise - Dec 2016 - Christmas recipes

​Church Window Candy

Hope you enjoy these long-standing holiday recipes - from my family to yours!

A long time family favorite cookie. Great for cookie exchanges. 

CHRISTMAS GUMDROP COOKIES

1 c. margarine, room temperature

1 c. white sugar

1 c. brown sugar

2 eggs

2 c. flour

1 tsp. each: salt, baking powder and baking soda

1 tsp. vanilla extract

1 c. coconut

2 c. quick oats

2 c. gumdrops (not spice drops), cut into quarters

**see tip below

1 c. (toasted) chopped nuts

Preheat oven to 350. Lightly grease cookie sheet. In large bowl, combine margarine with sugars; beating until smooth.  Add eggs; beat well.  Add flour, salt, baking powder and baking soda.  Add remaining ingredients and mix until blended. (You may have to break up the sticky gum drops by hand as you add them).  Drop onto prepared cookie sheet and bake 12 - 15 minutes. ** Tip: Dip knife (scissors work great too) in hot water when cutting up the gumdrops. Yield: about 8 dozen 

A favorite of my dear mom's. A simple, quick, pretty and tasty treat. 

CHURCH WINDOW CANDY

1/3 c. margarine

1 - (12 ozs) pkg. semi sweet chocolate chips

1 - (16 ozs) bag colored mini marshmallows

1 c. chopped nuts

1 c. shredded coconut

Melt margarine and chocolate chips together. (I do it on medium power in the microwave, being careful to stir often).  Cool slightly. Stir in marshmallows and nuts.  On two long pieces of waxed paper, sprinkle coconut in a line on each. Drop mixture into a roll on top of the coconut; sprinkle with more coconut on top before wrapping up tightly in the waxed paper; refrigerate. When chilled, remove paper and slice into pretty slices.

I'm very excited to share that this ham recipe is going to be in an upcoming Gooseberry Patch Cookbook - Church Potluck Favorites - in the new year. 

CROCKPOT MAPLE BROWN SUGAR HAM 

1 - 7 - 8# fully cooked ham

1 c. pineapple juice

1 c. brown sugar

1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap.  

Pour pineapple juice in bottom of large (7-qt.) slow cooker.  

In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.  

Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). 

Be sure to baste ham a couple of times while cooking. Remove ham to cutting board and allow to stand about 15 minutes before carving. 

A very special sweet and salty dish!

PINEAPPLE PRETZEL SALAD 

1-1/2 c. pretzel sticks (broken in half)

1/3 c. sugar  

1/3 c. butter, melted

1 (8 ozs) cream cheese, softened 

1/2 c. powdered sugar

1 (20 ozs) crushed pineapple, drained

1 (8 ozs) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a large mixing bowl add pretzel sticks, melted butter and sugar together. Stir until pretzels are well coated. Pour mixture onto foil-lined baking pan. (The nonstick is great!!) Bake the pretzels about 8 minutes, checking to make sure they're not getting over done.  (The sugar/butter mixture will bubble up over the pretzels). 

Remove from oven; pour onto another sheet of foil and spread out to cool, making sure they're not sticking together. Set aside until salad is ready to serve.  In a large mixing bowl, beat cream cheese and powdered sugar together using an electric mixer. Add pineapple and stir until combined. Fold in the whipped topping. Just before serving mix half the candied pretzels into salad; top with remaining pretzels.

Do me a favor?  Make an effort to see the good in folks this holiday season. We all have our struggles.  We all are fighting something. And when the world has turned you cold, try to be better than that. Know the joy of helping someone who can do nothing for you. Offer a random act of kindness. Donate to a food pantry. Help a neighbor. Invite someone who is lonely to your holiday celebration. We all need reminders every now and then. 

Enjoy a beautifully blessed CHRISTmas season. And a very happy New Year too! Hope to meet you here again in 2017! 

Crockpot Maple Brown Sugar Ham

This is SUCH a wonderful recipe...and technique.  I've saved the recipe since Easter, but always seem to have sooo many other recipes to share when December rolls around, I decided to share this now. 

It turns out a fabulous and moist ham, and frees the oven up for the side dishes, rolls and whatever other goodies are on your menu.

WHY DIDN'T I THINK OF THAT??? 

I took ideas from Sam's The Five Heart Home.

​She shares some 'Tips, Tricks & Variations' at the bottom of her recipe, so if you aren't sure what to cook (cured? smoked? etc?) then go to her recipe (at the link above) and get more information. And adapted a recipe found at Holly's Life in the Lofthouse.

Sam's recipe calls for dijon, balsamic vinegar, honey, cornstarch & water. (If those ingredients peek your interest, check out her recipe here) 

This truly is as simple as simple gets.  I won't ever bake a ham in the oven again.  This was too perfect! 

Because we are a family who has to watch our sugar intake, I lowered the amount of brown sugar and pineapple juice, and also added some (sugar free) maple syrup.  It just made for a simpler sauce...amazing too. So feel free to double the amounts if that's your preference. 

CROCKPOT MAPLE BROWN SUGAR HAM 

1 7 - 8# fully cooked ham

1 c. pineapple juice

1 c. brown sugar

1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap.  

Pour pineapple juice in bottom of large (7-qt.) slow cooker.  

In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.  

Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). 

Be sure to baste ham a couple of times while cooking. (I think it's good to baste it the last time about an hour before done cooking). 

Remove ham to cutting board and allow to stand about 15 minutes before carving. 

Linked to Weekend Potluck
Whatcha Crockin Wednesday
Meal Plan Monday



You might like using your leftovers to make...

Hawaiian Ham Roll Sliders  

Crockpot Simple Ham & Bean Soup 

Hawaiian Ham Roll Sliders (Make Ahead/Freezer)

With school starting, moms are busier than ever! 

These little sliders are super tasty and great for any meal time. 

And they're so easy because you make a dozen at a time!

They'd be a real hit at any potluck or if you host a shower. 

And I love that you can make them ahead then pop them in the oven when it's almost time to eat! Instructions for freezing are included below too!

I'm not a big sandwich fan, but give me some Hawaiian bread and it's hard for me to stop eating. 

I spose that's why I recently made another 'similar' recipe...

As in that recipe, you could also easily add a pineapple slice to these sandwiches. 

I found this recipe at Just a Pinch.com added by Rhonda Gibson. 

The only thing I did differently was to add a little brown sugar to the sauce,

and reduced the amount of mustard.

Don't hesitate to try them soon! Makes for a quick make-ahead dinner that everyone will love!

Add pineapple slices if desired....YUUUMMMMM!

HAWAIIAN HAM ROLL SLIDERS

2 pkg. hawaiian sweet dinner rolls

1 pkg. (1#) deli sandwich ham

12 slices swiss cheese

(I used Monterey Jack)
pineapple slices, drained, optional

1/2 c. butter, melted

1 Tb. poppy seeds

1-1/2 tsp. worchestershire sauce

1 tsp. brown or dijon mustard

1 Tb. brown sugar

1 tsp. onion powder 

Slice top from rolls and place bottoms in baking pan. Layer the ham and cheese on the rolls (& pineapple if using). Replace the tops. In small bowl, combine butter, poppy seeds, worchestershire, mustard, brown sugar and onion powder; mix well. Drizzle over rolls.  Refrigerate until butter is firm, or overnight.  

Cover with foil and bake at 350 for 30 minutes or until cheese is nice and melted. Uncover and bake 2 more minutes.  Serve warm or cold. 

Yield: 24 small sandwiches 

You can also freeze these sandwiches before baking..here's how...

FREEZER INSTRUCTIONS: Prepare sandwiches, but don't bake. Place in ziploc freezer bag or container; seal tightly; freeze up to 2 months. To heat: place sandwiches in the fridge to thaw, up to 24 hours. Be sure to attach the baking directions: Bake 20 - 30 minutes at 350, covered with foil. Remove foil; bake 2 - 3 minutes longer. 

Linked to Weekend Potluck
Melt in Your Mouth Monday
Meal Plan Monday

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Slow Cooker Cheesesteak Sandwiches

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