New Years Eve Dinner

We started this tradition when my oldest was a young girl so she could feel a part of the New Years festivities. She would never make it to midnight and would be upset about it the next day. We then started to have a New Years dinner where we ate nothing but appetizers, crab, and shrimp.  Happy New Year to all of you and I hope you enjoy this day with your family:)

Now years and years later, my oldest is at her girl friends house, my hubby has to work 3rd shift, and I myself may not be able to keep my eyes open til the clock strikes midnight! I used to be such a party animal!

The plan for dinner tonight is a bit reserved since it will only be the three of us. In the crock pot I have some cranberry meatballs with chili sauce going, we will have peel and eat shrimp, and ground sirloin, onions and crackers for the hubby and I. This will more than fill us up!

Cranberry Meatballs

1 can Oceanspray Jellied Cranberries
1 jar Heinz Chili Sauce
1 package frozen Meatballs

Place all the above ingredients in a crock pot and let simmer on high for four hours.  Stir halfway through. Enjoy!

My Favorite Egg Salad Sandwich

I love deviled eggs and use this same recipe for those and my egg salad sandwiches. The egg salad recipe has one addition, sweet pickle relish. This recipe is great for those times when you want something filling but don't want to eat a meaty sandwich. Six eggs can feed a family of four at two sandwiches each. My preference is Miracle Whip but this recipe isn't bad with regular Mayo either.

The Perfect Egg Salad Sandwich
6 eggs (boiled, peeled, and chopped)
3 TBSP Miracle Whip
1 dash mustard powder
1 squirt Dijon mustard
1 TBSP sweet pickle relish
1 pinch Cayenne
salt and pepper
toasted white bread

After the eggs have been shelled, add them to a bowl and use a knife to cut into fine pieces. I chop the knife through the bowl and then use a fork to get any of the big remaining pieces. Add the Miracle Whip, mustard powder, Dijon, Cayenne, and salt and pepper. Stir and taste for salt. Lastly add the relish and stir. Serve on toasted white bread.

*This is my fool proof way for getting perfect boiled eggs. Place eggs in cold water and bring up to a rolling boil. Set an egg timer to 12 minutes. At the twelve minute mark turn off the heat and let sit in the warm water for 20 minutes. Drain water and cover eggs with cold water. Older eggs also peel easier. Use eggs that are a week old at least.

No More Ham!... For A While! Split Pea Soup

I wrapped up the last of our 14lb ham last night and tucked it safely away in the freezer. Not before making one last ham dish, Split Pea Soup. Our ham was ginormous and way too much for a family of four.

The weather has been so cold here. I am in Wisconsin and this is winter after all. We have had a mild winter so far so I really can't complain! Nothing sounds better to me on one of those days than a nice warm bowl of soup. Split Pea is one of those soups you can make really cheaply. The 16 ounce bag of dried peas was less than a dollar. It made a huge kettle of soup. I also use this soup base. It comes in a huge container for under $4.00 and I use it in everything including Arroz con Pollo.


Back to the soup... I save my ham bone if I have one. If you don't have one you can also used a ham hock. These are very inexpensive in the meat department but give amazing flavor. You will also need 3 carrots cleaned and cut into coins, one peeled whole onion,  two potatoes pealed and diced, 3-4 TBSP chicken soup base, and 6-8 cups of water. Season with one TBSP salt and a dash pepper. Don't forget to add two whole bay leaves.

Wash and sort the split peas and get rid of any ones that catch your eye, Add the peas, diced ham, ham hock, or ham bone,  and the water along with the salt. Let boil for one hour on medium low heat. At this time you can add the veggies. The veggies are very hearty and will hold up to long cooking. Continue to boil for another hour. Mix occasionally so the peas won't stick to the bottom of the pot. Then add the chicken soup base and taste for flavoring. At this time you can also add the pepper and more soup base if you need it. The soup will thicken when it sits. If you have a ham bone or hock remove and let cool and pick the ham off and add it back to the soup. Be sure to remove the Bay leaves and serve with your favorite crusty bread made into croutons or a bunch of crackers. This is one of the soups that really is better on the second day!

Cuisinart Classic Stockpot - 8-QUART - Cuisinart Chef's Classic (Google Affiliate Ad)

Scalloped Potatoes with Ham and Peppermint Pie for Dessert

We had grilled cheese sandwiches this afternoon and I froze a large amount of ham tonight. It looks like a week of ham. We had a 14 pounder and will be using it for the next few days. One of the easiest ways is Scalloped potatoes with ham. I use this versatile cheese sauce for everything from Mac and Cheese to cheesy chili fries.

Peel and cut 8-10 potatoes into uniform circles. Otherwise they won't bake evenly. Par boil them in salted  boiling water for 5-10 minutes. While they are boiling start the cheese sauce in a medium sauce pan. Firstly turn the heat on medium low and use two table spoons butter to 2 TBSP flour. Use a whisk and stir until medium brown. Add the milk and continue to stir until there are no lumps. Keep the heat on low and begin adding the cheese while stirring. Season with salt and pepper and add the remaining cheese. Bring to just below a boil and make sure the cheese is melted. Pour over the drained par boiled potatoes and add diced ham. Stir and season the whole casserole with salt and pepper. Bake for 35-45 minutes uncovered or until potatoes are fork tender.





Cheese Sauce for the scalloped potatoes:
1 cup milk (we use skim)
2 TBSP flour
2 TBSP butter
1 cup cheddar cheese or taco cheese
salt and pepper
1 cup diced ham



Bobby Deens' Peppermint Pie

I saw this on the Cooking Channels' Christmas show. Bobby Deen made this delicious looking Peppermint Pie. I had wanted to make it yesterday for Christmas but didn't have the marsh mellow fluff. I shortened a few of the steps. Here is how I made it.

1 Oreo pre made pie crust

15 peppermints crushed (great for taking out aggression with a rolling pin)
1 7oz container of marsh mellow cream
2 TBSP milk
1 8oz container lite cool whip
1 small package clear gelatin
1/4 cup warm water

Crush the peppermints and mix into a medium sauce pan the marsh mellow fluff and milk. Continue stirring over low heat until the peppermints have melted as well as the marsh mellow. Remove from the heat and bring to room temperature. In a separate bowl stir the packet of gelatin and the warm water. Stir until dissolved. Add to the cooling marsh mellow mixture. When fully cooled fold in the container of Cool-Whip. Pour into the pre-made pie crust and refrigerate for 4 hours. (mine didn't make it in the fridge so long)

Christmas Ham Dinner...

I hope all of you are having a Merry Christmas! I started my ham at 9:30 AM with a dinner time of around 2:30 PM. I got a huge ham this year (14lbs) so there will be plenty for left overs for my family. I glaze it about every half hour with pineapple juice, ginger ale, and orange juice.  I like to use the ham bone for split pea soup or potato soup.

I am making all of the usuals. My Mom makes this wonderful coleslaw that she has passed down to me. I am putting the finishing touches on it. It has crushed pineapple, mini marsh mellows, Miracle Whip, sugar, and a head of cabbage. This is a must at every holiday. Along with the deviled eggs.

I am also roasting some yams with the ham. I will be mashing them with some brown sugar and heavy cream to make whipped sweet potatoes. I top them with marsh mellows and bake until they are melted. Sometimes I add brown sugar or Karo syrup to the mix.

For the veg we are having a simple mixed vegetable. I made a Bechemel sauce this morning and will be pouring that over the veggies. The ham is glazed with my favorite glaze: ginger ale, pineapple juice (I reserved this from the coleslaw), and orange juice. I baste my ham about every half hour.

Finally are my to die for mashed potatoes. I use cream cheese and heavy cream to give the perfect creaminess.

Something new I am trying this year is Parm-spinich pinwheels. It was my first time making these. Some things you need to remember are: you have to drain and squeeze the spinach to get out the excess water and you have to make sure you make the cut all the way through the dough. I think I made mine really thick. It says you are supposed to get 20 out of one roll. I got about 9 maybe 10.

More Cookie Making...Almond Joy Balls and

I have been so busy with finals that I didn't have time to share the different cookies I make. (and I had the flu for the entire past week) I cannot make the cookies fast enough! I make them and usually they are gone within a day or two. I made three different types to hand out as gifts. Money is tight this year. The spritz cookie dough turned out perfect, unfortunately, they didn't make it. My cheap cookie press broke and I burnt the only batch that turned out!

Peanut Brittle

Good thing I made these Almond Joy type cookies from Alton Brown and Trisha Yearwoods' Pecan Tassies and Peanut Brittle. They both were a big hit! Last night I also made my first Cashew brittle. Not everything turns out perfect! It was a bit thick. I know I need two jelly roll pans next time.


I think Trisha Yearwood is a genus! I was very nervous about making my own brittle. I had cashews on hand and decided to use those. One thing that's essential is a candy thermometer. I started out with 3 cups of sugar, 1 cup of light corn syrup, and 1/2 cup water in a medium stock pot. I attached the candy thermometer to the side and let the temp. come up to 240 degrees. You need a long spoon because it gets very hot. In a separate bowl mix 1 tsp. salt and 1 tsp. baking soda and reserve. Once the mixture comes up to 240, stir in the nuts. I used cashews. (Trisha used about 3 cups, I used about 1 cup) Then let the caramel go up to 300 degrees in temperature. Remove from the heat and add the baking soda, salt, and the stick of butter. Stir until the butter is melted and pour onto two buttered jelly roll pans. Make sure the mixture is spread thinly. Mine was a bit thick but still tastes good! Let cool and brake into pieces. 

Next up are Alton Brown's Almond Joy Balls. I can't think of what else to call them except for that lol
They are very easy to make and the result is fantastic! I used the Macadamia nuts per the recipe last time and Hazelnut nuts this time. You can use Almonds for the complete Almond Joy experience.

this is right after they were dipped in chocolate

Santa is going to love these treats. I made these very easily. Use one whole bag of coconut shreds, nearly an entire can of sweetened condensed milk, and one small bag of nuts of your choice (about 8 ounces.) Mix the coconut, milk, and nuts together and use a small mellon baller to make the balls. I placed them on parchment paper, but you can also use tin foil. They are very sticky and need to sit in the fridge for a about a hour. Next use a double boiler to melt a bag of Nestle chocolate chips. I used a glass bowl with a pot that had enough water in it but wasn't touching the bowl. If the chocolate wasn't melting enough, I added a bit of water to make it more liquid.

After the chips have melted, turn off the heat and begin adding the balls into the chocolate. Use two forks to get the excess chocolate off. Return to the parchment paper and refrigerate. Then hide them from your family!

I gave them out as gifts and they went over pretty well!  I will be posting the Pecan Tassie recipe at a later date. I wish everyone a Merry Christmas and Joyful Holiday! I will be posting pictures of the food tomorrow!

Our First Fondue Experience

It was the absolute last day to use our Groupon for The Melting Pot. I have always wanted to go here and decided to celebrate my hubby's and my Birthdays. We are always incredibly early for everything and made it up to Brookfield a hour before our ressie. Luckily, the drinks were half price. Normally they run about $10.00. We were called pretty close to our 7:15PM time. Neither my hubby or I had ever fondued before. I am sorry we haven't.

The tables come with a electric burner in the middle. We started out with the Wisconsin Cheese and Beer fondue. The server brings the ingredients and makes the fondue table side. We were given veggies and bread to dip.

The fondue was delicious! We then ordered our entrees. My hubby had the Surf and Turf and I had the Surf and Turf plus chicken. The portions of the entree were smaller than I expected but they have to be small to cook fastly. We chose the Bourgionne style which was in canola oil. We were also given two different types of batter, veggies, and 6 types of dipping sauces.

The prices were very expensive. The cheese fondue was $16.00 for the two of us and our entrees were $23 and $25.00 each. We passed on the dessert.

I can see coming here on a special event. Overall we thought the experience was fun. It's just something we wouldn't do without a Groupon or discount of some type. This is also not a place you want to bring small children..