I made mom’s version of Macaroni salad the other day. It somehow took me back to many Memorial day’s in the past where Mom made salads to go with our hot dogs and hamburgers. Somehow it lacked something and both Sis and I could not figure it out. I wonder if it just was Mom’s special touch or some ingredient that she never told us about. Well anyway..here is her recipe.. 

MACARONI  SALAD

8 oz. med. size elbow macaroni
1/2 c. Kraft Miracle Whip salad dressing
1 med. chopped tomato
Chopped sweet pickle (to taste)
1/2 c. finely diced celery
1/3 c. finely diced onion
1/4 tsp. salt
1/2 tsp. sugar
Boil water, add macaroni, cook until done, drain. Cool macaroni,
add Kraft miracle whip salad dressing. tomato, celery,pickle, onion, salt and sugar.
Mix well. Refrigerate until cold. Then serve.

I tried this recipe  and liked it.. just don’t reveal the secret of how it’s made until after everyone has had a taste. It went over really well at our family dinner. In the recipe, you use any cola product. I would suggest the cola that is not sugar free though. Something about all the combinations of grape juice and cola and pineapple make it very flavorful. It seemed sweet, but did take some of the salty taste from the ham. I thought it a nice different alternative way to fix ham. I have used Vernor’s Ginger Ale in the past instead of the cola, and use orange juice instead of grape juice. I have also made it with another cola like cherry coke or  Dr. Pepper. Make it the way you want it and make it your own.  It’s flavorful no matter how it is made. 

1 (8 pound) boneless ham
2 cups packed brown sugar
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 cup grape juice
1 (20 ounce) can sliced pineapple, drained with juice reserved
Directions

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that’s okay.
Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.
Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.

 ENJOY!!

 

Doesn’t that just look devilishly divine? Make a chocolate cake of your choice..in between the layers.. put some chocolate cream cheese frosting. The recipe is listed here on this blog. Cover the sides of the frosted cake with milk or dark chocolate flavored chips. Make sure you push the chips into the frosting so they stick to the cake. On the top of the cake place any kind of broken up chocolate candy bars you like..be generous and pile them up if you like. On top of the candy bars..drizzle  a mixture of melted chocolate in a design of your choice all over it. It’s simply a divine cake for any chocolate lover.  YUM!!

Wow I was sent this recipe in my e-mail from one of my long time blogging friends CHERYL. It is so simple and I will be trying it very soon.. This is pretty hard to mess up and I can see children even being able to use it too. If you are on a diet or just in a household of one or two people..this will help you greatly. THANKS CHERYL…. 

These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!

 

INGREDIENTS: 1 box Angel Food Cake Mix

 1 box Cake Mix – Any Flavor

 2 Tbsp Water

 Makes 1 serving.

 DIRECTIONS: In a ziploc bag, combine the two cake mixes together
and mix well.

 For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have
your own instant individual little cake!

 KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit. Helpful Tips:

This recipe is called 3, 2, 1 Cake because all you need
to remember is “3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!”

 TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!

NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that ‘zip locks’ or ‘self-seals’, or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if, anyone is allergic to egg whites, you can NOT
serve this recipe.

 ENJOY!! … 

 PS Making this cake in a 6 oz cup is best. Using a larger cup will make it pretty flat. I tried using it with apple juice instead of water and it worked just fine. I suggest using cake mixes with some flavor like carrot and chocolate as the white and yellow are more like regular angel food cake. Doubling this recipe works okay but watch the middle may not cook as fast.

OH my gosh.. I ran across this at PINTEREST..the photo says it all..

 It is just darling and what fun kids can have making them. We almost

all love OREO’s and PB CUPS well my mouth waters.. YUM…

Here is the link to the website..  OREO TURKEYS!!  ENJOY!!

These are delicious and easy to make… just remember they stick so follow instructions and they will turn out fine. This needs no mixer, and makes 4 dozen depending on size. I added some red and green sprinkles to the mix and instant christmas cookies!

ENJOY!!   

 

Ingredients

•  Flour No-Stick Spray
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg white, beaten
• 1 (14 oz.) package (5 1/3 cups) flaked coconut
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

 PREPARATIONS:

• HEAT oven to 325°F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
• COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
• BAKE 15 to 17 minutes or until lightly browned around edges.

IMPORTANT NOTE:

•  Immediately remove from baking sheets to wire rack.
• Macaroons will stick if allowed to cool on baking sheet.

VARIATION

• MACAROON KISSES: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.

Ingredients

• 1 package (16 ounces) angel food cake mix ( one step method)
• 1/2 cup water
• 1-1/2 teaspoons almond extract
• 2 cups flaked coconut

Directions

• In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut.
• Drop by rounded teaspoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Remove paper with cookies to wire racks to cool. Yield: 5 dozen.

 LOVE THESE AND EASY TO MAKE..YOU WILL TOO!!!

I used one bag of white chips and one bag of these  and made sure I did not melt them too long. When I poured it into the dish I placed some sprinkled on top. 

IF YOU LIKE MINT.. this is for you!!! Yummy!!! Four ingredient fudge that requires NO real COOKING.  If you can melt in the microwave you can do this!!

1 can sweetened condensed milk,  1 bag of white baking chips, one bag of ANDES PEPPERMINT CRUNCH chips, 1 tsp vanilla.   Melt all in large bowl in microwave about two minutes. Save a handful of mints out for the top of your fudge.  Don’t melt this too long because it will get stiff really fast. I pour this in a glass 13×9 dish that has been lightly buttered on the bottom.  This will set up fast and be rich enough you can cut in small pieces. Makes very nice gift to give all wrapped up in cellophane on a pretty dish!    If you want to make this more minty crush up some candy canes and throw them in the mix. It will really be tasty!

Preparation:

  When it’s cold out and I am in need of a good hot sandwich,this is my go to recipe.  Depending on how many you are serving… and  if you want to make it easy or from scratch..you can adjust the amounts to suit. 

 Ingredients:

• 2 boneless, skinless chicken breasts
• 1 1/2 cups tomato ketchup
• 3 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 1 teaspoon ground red hot pepper flakes, or to taste
• 1/2 teaspoon garlic powder

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

This makes just enough for about two people. I sometimes make this with Sweet Baby Ray sauce to skip the homemade step if I am in a hurry. When using the bottled I have to add a little water to keep it from sticking. I have used those new crockpot liners and must say they are wonderful. Cleanup is sooo easy and with the mess this recipe makes..it really helps a lot. This makes WONDERFUL hot chicken sandwiches!

YUM!!

 

 

Awhile back I posted about how mom made popcorn balls long ago with molasses.I guess it depends on how much time you have or the taste that you like.  Now days we make them so much easier.  Popcorn balls so fast you will want to make many batches. 

Microwave a large size bag of popcorn. Let set while you do the next step.  Sometimes I do several bags so I know I have enough popcorn.

 Microwaving a bag of mini marshmallows in a large bowl with 6 Tablespoons of butter is pretty simple. Anyone who has made rice krispie treats knows this step. Melt them for about 2 minutes or until the mixture can be stirred and all the marshmallows are melted. (This is where I add food color..red and yellow make them orange).  Let it cool a little bit. 

Smear  butter on your hands or spray your hands with cooking spray and proceed to pour the popcorn into the large bowl. Stir it well and make into balls. This recipe will make at least 6 to 8 balls depending on the size. you can add candy corn, M&M’s, sprinkles or any candy you like to the sticky outside. Decorate them if you like. Wrap these in wax or plastic wrap.

In case you are wondering..here is the recipe for the

Molasses popcorn balls..      

 Directions 

  Use large bag of microwave popcorn,( you may need more than one  bag.)

 

1. In 2 quart saucepan, melt 1 tablespoon butter. Stir in 1 cup sugar, 1 cup molasses, and 1/2 tsp salt. Insert a candy thermometer in saucepan and boil sugar mixture on medium heat until the thermometer reads 260 degrees F(126 degrees C).
2. Pour syrup over corn, while stirring  popcorn thoroughly. Butter hands lightly. Shape popcorn into 12 to 14 balls. Wrap in wax paper or plastic wrap.

ENJOY!!!