Mad, MAD, MAD props to Kasey Colvin for this recipe! I’ve never made ham steaks before but this recipe is going into my regular rotation– preparation took less than 10 minutes, cook time about an hour and my ENTIRE family loved it. Including Aubrey, aka The World’s Whiniest Eater. She actually said, “Can we eat this every night?”

You need center cut ham steaks (Kasey uses Cook’s brand, and I got Smithfield’s- nobody is paying me to say that but if you’d like to, lemme know and I’ll send you a mailing address.) I made three for my family of five, two would have been enough but I wanted leftovers for ham sandwiches and as Kasey suggested, biscuits with ham for breakfast. So three were perfect, and at $3 a pop, a great deal!

You simply place the steaks in a casserole dish and sprinkle with brown sugar and dry mustard on both sides. Add milk to the pan until it reaches the top edge of the ham. Bake at 350 for an hour, then drain the juices.

I have no words…NO WORDS for how good this was. I had to throw all the leftovers in the fridge to keep my husband from eating all of it and I’m kind of wishing I didn’t know it was in there waiting to be eaten…

I know y’all are tired of me saying “in the History of the World,” but truth is truth. If it’s not perfect I fiddle with it until it is then I share it with you.

You need:
1 big ole pot roast, size and cut don’t really matter I usually get a chuck roast or whatever is on sale
2 cans of cream of mushroom soup
2 envelopes of dry onion soup (Lipton or whatever, this recipe is on a box somewhere)
2 cups of water
Worcestershire sauce
NO SALT OR PEPPER (it will be seasoned perfectly and if you salt the roast it will turn out too salty!)

I usually sear my roast in a little olive oil on the stove top. But you really don’t have to, just dump it all in your crock pot and turn it on high. Stir it up a couple of times if you can, and let it cook all day. After about 5 hours, you will be able to pull it apart with a couple of forks, shake a little Worcestershire sauce in there and serve it over steamed rice. Best gravy in the world!

*Other options- dump 3 diced potatoes and a bag of baby carrots into the crock pot when you add the roast and cook all day for a great beef stew.

Gluten-free option!

3 cups of beef stock, 1/4 c Lea & Perrin’s, salt, pepper, 1 medium onion diced fine, 2 T spicy brown mustard, 2 crushed cloves of garlic. I cook the carrots in the crock pot for about 2 hours. Let the roast cook for at least 4. Preferably 6. You can cook diced potatoes with the carrots. OR make mashed potatoes and serve the roast and carrots over the top!!

I baked something today for the first time in a loooooong time. So long, in fact, I had to actually look for sugar and flour because I had no idea where they were. That’s pretty serious business for me. Anywho, one of my BFF’s (Heeeey Nat!) asked if I had a chocolate pie recipe and turns out I do! It’s my great-grandmother’s and it is dabomb.com. After I sent Nat the recipe, I got to thinking and I had to make it for myself. Then I figured if I was eating it, you prolly wished you were eating it.
I also realized after Michelle posted a link about Aunt LuLu on Facebook that I hadn’t done anything in awhile to really tick her off. If giving away my great-grandmother’s chocolate pie recipe won’t infuriate the Aunt LuLu’s of the world, I don’t know what will.

Here’s what you need:
one baked pie shell (pastry)
whipped cream to top

1c whole milk
1c sugar
2 TBS rounded cocoa
2 TBS rounded flour
1 lump of butter (a TBS)
1 TBS vanilla
3 egg yolks

Mix it together and cook in a double boiler until it thickens, while stirring often. (This takes awhile 10-15 minutes) Let the custard cool, then pour into pie shell. Refrigerate until chilled.

You can put meringue on it and bake it a little more (obviously BEFORE you chill it) if you want. I just chill it and serve it with whipped cream, because the Hubster says meringue reminds him of calf slobber. For realz. That’s what happens when you marry a country boy.

You know I don’t play when it comes to food. I only share my most favorite recipes, so you can rest assured if I post it, it is delicious and some time in the past I may or may not have eaten my weight in it.

Sister Wife (aka Mommy Sissy, aka my BFF aka Lizzie) had this fabulous snack at her house last week and I didn’t even want to eat dinner. It was that good.

You need a block of cream cheese, a jar of Mezzetta’s Express Deli-Style Zesty Bell Pepper Relish, and about 50 boxes of Triscuit Thins.

You put the block of cream cheese on a plate, dump the relish on top (a few spoonfuls, one jar should last you a while) and try to pace yourself.

I have NEVER been a fan of the traditional cream cheese and pepper jelly that is so popular in the South. But this…This. Is. To. Die. For.

I may (or may not) have eaten this for dinner several times in the past week.

Don’t forget about the Blog Giveaway!

I made this for dinner last night and it was too good not to share. I used 4 chicken breasts, a box of chicken broth, and 3 cans of drained northern beans, otherwise I followed the recipe and served it with shredded cheese and cornbread. YUM!

Seriously, y’all. It is amazing.

You need:
1 box of long grain wild rice, prepared
2 cans of cream of chicken soup
1/2 c sour cream
1 lemon juiced
1/2 tsp curry powder
3 stalks of celery, diced
1/2 onion diced
several cloves of minced garlic
1 can of artichoke hearts diced
3 chicken breasts cut into bite sized pieces
salt, pepper and garlic powder to taste
extra virgin olive oil (EVOO)

*Optional-add a handful of slivered almonds or a can of diced water chestnuts for added crunch.*

Toppings- Top with shredded cheddar cheese OR crushed Ritz crackers OR seasoned breadcrumbs.
Sprinkle the chicken with spices and cook on stove top in EVOO until done. Add vegetables and cook until soft. Add artichokes and garlic last. Mix all ingredients and pour into a baking dish, add a topping if desired and bake at 400 degrees until bubbly.

Thanks to Brandy and Aunt B for the recipe. It is so unbelievably good and easy!

PS. Tell Aunt LuLu not to hate on the cream of chicken soup.