Pineapple Glazed Ham

     

    We always have turkey for Thanksgiving and a ham for Christmas and this year was no different.  This is the recipe we use EVERY single year.  Your ham will turn out moist and so tantalizing that it will be hard to stop eating it, even after you are stuffed.  Everyone who has ever tried my ham begs for the recipe so that is why I am sharing it with y'all today!

 

Pineapple Glazed Ham

1 spiral-cut ham

1 can pineapple rings, do NOT drain

1 can frozen concentrated orange juice

25-30 whole cloves

1 c. brown sugar

1/4 c. honey

    Preheat your oven to 325 degrees.  Place your ham in a large cake pan or roasting pan.  Place your ham into the pan and pour the concentrated orange juice over the ham. Do not add water.

    Pour the honey over the top of the orange juice.

      Pat the brown sugar over the top of the honey.

      Pour the pineapple juice from the can of pineapple rings into the pan (not over the ham).  Take the pineapple rings and place them onto the ham and put 5-6 whole cloves into each pineapple ring. 

      Place the ham into the oven and bake it according to package directions.  Generally it is 10-12 minutes per pound.  In the last 30 minutes of cooking, brush the ham with the juices that are in the pan.  

    Serve it with a nice baked sweet potato and enjoy!

 

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White Chip & Cranberry Cookies

    These cookies are often included in my Christmas Cookie swap and everyone just raves over them.  They taste delightful and the white of the chip and the deep red of the cranberries make a very lovely and festive cookie too.   But they are not JUST for Christmas time.  They are delicious any time of the year.

White Chip & Cranberry Cookies

3 c. flour

2 c. white baking chips 

1 1/2 c. dried cranberries

1 c. butter, softened

1 c. brown sugar

3/4 c. sugar

2 lg. eggs

1 T. vanilla

1 tsp. baking soda

3/4 tsp. salt

      Preheat your oven to 350 degrees.  Mix together the flour, sugars, baking soda and salt.  Stir in the butter, eggs and vanilla.  Mix well.  Fold in the chips and cranberries.  Drop by spoonfuls onto a cookie sheet that has been sprayed with cooking spray.  

     Bake for 15 minutes.  Allow to cool and then enjoy.

Makes 3 dozen.

 

 

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Cranberry Spiced Cookies

    We love baking and cookies are one of our favorite things to bake.  They make great gifts for Christmas, birthdays or to cheer up a friend.  I made these recently and Ron (my hubby) really loved them.  He generally isn't a huge fan of cranberries but loved them in these cookies.  They are soft and have just the amount of sweetness to them and the spice is the perfect amount.  Overall, a nice cookie.

Cranberry Spiced Cookies

1/2 c. dried cranberries

1/4 c. oil

1/4 c. water

1 box of spice cake mix 

1 egg

      Preheat your oven to 350 degrees.  In a large bowl, mix together the dry cake mix, the water, the oil and the egg.  Once it is well mixed, fold in the cranberries.   Drop by spoonfuls onto an ungreased cookie sheet.  Bake for 10 minutes.  

Makes 2 1/2 dozen.

 

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Top Blog Posts of 2017

   2017 was a good year.  My most popular post of 2017 was actually a post that was a few years old.  The #1 post of the year was Chicken & Rice Soup Mix in a Jar.  It was viewed 5000 times in the month of December alone with total views of almost 50,000 views.

Chicken & Rice Soup Mix in a Jar

     If we are counting only blog posts I did in 2017, the #1 blog post was my Chocolate Cobbler recipe.   It is so decadent and delicious and pairs perfectly with a scoop of vanilla ice cream. 

Chocolate Cobbler

   The 2nd most viewed blog post of 2017 was my Fruit Cobbler.   This is an easy fruit cobbler recipe that I have used for years.  This time I used Blueberry Pie filling but I have also made this with fresh peaches, home canned apple pie filling and fresh blackberries...it turns out great every time!

Fruit Cobbler

  The 3rd most viewed blog post of 2017 was for my Cake-like Brownies.    My family loves brownies.  Usually we eat my brownies that are moist and chewy but occasionally, we crave these cake like brownies.  Both are delicious but it just depends on our mood which we want.

Cake-like Brownies

      My 4th most popular blog post of 2017 was for my Pumpkin Sheet Cake.  This Pumpkin Sheet Cake is super moist and is packed with yummy pumpkin goodness that is topped with a cinnamon cream cheese frosting that is simply divine!  This cake is right up my husband's alley.  If you could smell this cake right now, y'all would be begging for a slice!  Oh, by the way, did I mention that it takes less than one hour, start-to-finish, to make?!  It's true!

Pumpkin Sheet Cake

     And finally our 5th most popular post of 2017 was my Pumpkin Supreme Pie.   Our family loves this pie.  I try to make it when we are having special company over for dinner or on Thanksgiving but my family would love to have this at least once a week.  It is a perfect pumpkin pie but elevated to a whole new level. It looks lovely and tastes delicious!

Pumpkin Supreme Pie

If you make this recipe, snap a pic and hashtag it #countrifiedhicks — We love to see your creations on Instagram, Facebook, & Twitter!

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I shared this post on the following blogs:
Marilyn's Treats
A Wise Woman Builds Her Home

Merry Christmas!

   Merry Christmas!  In fact, We wish you a Merry Christmas.  We wish you a Merry Christmas.  We wish you a Merry Christmas and a Happy New Year.  You may not hear it but I am singing to you.  You should be glad you can't hear me.  I can sing in tune but I do not have a very pleasant singing voice but I sang enthusiastically.  In fact, just like Buddy the Elf from the movie "Elf":  "The best way to spread holiday cheer is singing loud for all to hear".

Our Charlie Brown Christmas Tree

    I pray each of you have a nice Christmas and to thank you all for allowing me to be a part of your lives.  I do appreciate each and every one of you.  

Cranberry Chocolate Chip Bread

    This Cranberry Chocolate Chip Bread is sure to be a holiday favorite.  It's delicious for breakfast or a snack and pairs beautifully with either coffee or hot cocoa.

       The bright red cranberries in this bread makes the loaf look so lovely.  The cranberries are just tart enough to the sweetness of the chocolate chips to make a great combination.  Most people at first are not sure about the combination but it really does taste super good.  It is good enough that I will make this through out the year and not just for the holidays.  This recipe will make 2 large loaves and one mini loaf.  I gave the mini one to my mother-in-law and she loved it.  She said she wouldn't be mad if I brought her another one real soon.  :-)  

Cranberry Chocolate Chip Bread

4 c. flour

2 c. cranberries

2 c. chocolate chips

1 3/4 c. sugar

1 1/2 c. orange juice

1/2 c. softened butter

2 eggs

1 T. baking powder

1 T. vanilla

1 tsp. baking soda

1 tsp. salt

      Preheat your oven to 350 degrees.  Spray two 8"x4" loaf pans and one mini loaf pan with cooking spray.

      In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the orange juice, butter, eggs, and vanilla.  When well combined, stir it into the flour mixture.  Once well mixed, fold in the cranberries and chocolate chips. 

   

      Pour the batter into the prepared pans.  Bake for 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.  The mini loaf pan will be done earlier (check after 30 minutes). 

 

    Some of my other homemade breads you may enjoy include:  my Southern peach cobbler bread, my easy Italian flatbread, or my easy & moist blueberry bread. 

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Cake Mix Pie Crust

    If you are ever in a rush and need a pie crust but you don't have the time or energy to make one from scratch or you don't want to run to the store to buy one, just make one by using a cake mix.  It does not taste EXACTLY like a traditional pie crust but it is definitely eatable and doable.

Cake Mix Pie Crust

1 box cake mix (yellow or white)

4 eggs

1 T. butter, softened

     Preheat your oven to 350 degrees.  

      Separate 3 of your eggs and keep the egg yolks but you can toss the whites or save them to make a meringue.  Place those 3 egg yolks into a bowl and add the 4th whole egg also.  

     Stir in the butter and cake mix.

     Stir well until the ingredients form into dough.  

     Divide the dough in half.  Dust your table or counter top with flour and roll out one of the halves.

       Roll out the dough until it forms a circle that is a bit larger than your pie tin.  Place into the pie tin and then pinch the edges to secure the dough to the pan.  Bake in your oven for 25-27 minutes or until the crust is golden brown.

      If you are using the crust to make a pumpkin pie or a fruit filled pie,  you do not need to prebake the crust.  For those types of pies, just prepare the pie crust as directed and then fill and bake.  Prebake the crusts for no bake fillings such as for a chocolate pie made from a pudding box.  

     This crust goes great with my Chocolate Chip pie or with my Supreme Pumpkin Pie. 

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Dr. Pepper Shredded Chicken in the Crock Pot

     I love recipes that are easy to make and tastes great.  This makes some great tasting chicken that I love to shred and use to make some fine tasting sandwiches that can be served on Homemade bread or on homemade hamburger buns.  In fact, we prefer this over Pulled Pork.   A friend of mine recently tasted this and said it is now one of her stand by favorites.  It definitely is just what the doctor ordered.

Dr. Pepper Shredded Chicken in the Crock Pot

2 lbs. boneless, skinless chicken breast

1 c. Dr. Pepper

1 c. BBQ sauce 

1 T. dehydrated chopped onions

 1 1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

     Turn your crock pot onto "low".  Open up your chicken breasts and place them into the crock pot.  

      Sprinkle the onions and spices over the top of the chicken.  Gently pour in the Dr. Pepper.

    Now pour in the BBQ sauce.  I prefer to use Homemade BBQ sauce but you can use some you bought.  

      Put the lid back on the crock pot and cook for 8 hours or you can cook these on "high" for just 4 hours.  

     Once the time has elapsed, remove the chicken from the crock pot. 

     You can now eat it as it is but we prefer to shred the chicken at this point and place back into the crock pot and stir well.  Allow to cook 30 minutes longer and then enjoy!

If you make this recipe, snap a pic and hashtag it #countrifiedhicks — We love to see your creations on Instagram, Facebook, & Twitter!

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I shared this recipe with the following blogs:

Happiness is Homemade Link Party
Make Ahead Meals for Busy Moms
Marilyns Treats

Southern Boiled Cabbage

    I love simple and Southern food.  And today I am sharing a truly Southern and truly fantastic recipe: boiled cabbage.  To many, it is the perfect cheap eat!  If you cook it the way I do, it is NEVER bitter...only delicious.

     Yes, cabbage is cheap but I never really liked it that is UNTIL I figured out a way to make it that makes the cabbage so flavorful and delicious. Now, I make it once a week and everyone in the family, including Ronny (my autistic son) eats it.  I say this is "boiled" cabbage but in truth, it barely comes to a boil and then you simmer it.  So technically it should be called Southern Simmered Cabbage but it just doesn't have the same ring to it.  When done this way, your house doesn't get that harsh "cabbage" cooking smell either so it is a win-win situation. Follow my directions and get the most flavorful, tender tasting cabbage you have ever eaten!

Southern Boiled Cabbage

1 head of cabbage

2 c. chicken broth

2 T. butter

2 T. olive oil

1/2 tsp. salt

1/4 tsp. pepper

      Cut the cabbage into quarters and remove the hard stem.  Now, slice each quarter in half and then in half again.  In a large pot, add your butter, olive oil, salt, pepper, and cabbage.  Add in the chicken broth and toss the cabbage.  By looking at it, it really does not look like enough liquid but trust me, it is okay and it will turn out.

     Bring the pot to a quick boil over medium-high heat and then cover the pot and reduce the heat to medium-low and simmer it for about 14 minutes, stirring occasionally.  The cabbage should be tender but not soggy.  Do not overcook it.  

     Makes a wonderful side dish to about any meal.  We like it served along with Pulled Pork or Homemade Meatloaf.  

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Old Fashioned Ground Beef Stew

     This is my recipe for Old Fashioned Beef Stew.  I have nurtured and tweaked this recipe over the past 30 years and have it perfected.  It is hearty and delicious.  Mmmmm.  A true classic.  Nothing is more inviting! 

     This makes a HUGE pot of stew.  You can divide the recipe in half if you don't need as much.  We like to make a big pot and eat it over the course of a few days. 

Old-Fashioned Beef Stew

2 lbs. ground beef

8 lg. potatoes, diced

2 cans corn, drained

2 cans peas, drained

2 cans green beans, drained

2 cans tomato sauce

2 cans tomatoes, do NOT drain

1 can carrots, drained

1 sm. can tomato paste

1 box beef broth

2 beef bouillon

3 c. water

2 T. chopped onions

1 tsp. Worcestershire sauce

1 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. pepper

    In a large pot, brown your ground beef with the chopped onions.  

     Parboil your potatoes.  Parboiling is just partially cooking your potatoes.  To parboil them, just peel the potatoes and dice them into bite-sized chunks.  Fill a pot with water and add the potatoes.  Bring them to a light boil.  Boil the chunks for 8 minutes.  After 8 minutes, turn off the heat and remove the potatoes from the pot and add them in with the cooked hamburger meat.  

     The next part is easy.  Put all of the rest of the ingredients into the pot, stir and turn on the heat to medium-high.  

  

    Cook for 45 minutes, stirring occasionally.  Serve.  I like mine with homemade skillet corn bread. 

 

 

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Perfect Salisbury Steak Recipe

     In a recent post, I taught you how to freeze hamburger patties for future use.  Besides just making hamburgers, I also use the frozen patties to make Salisbury Steak.  It is a super easy meal to prepare and tastes delicious.  It is one of Bub's favorite meals.  In fact, no matter where we go out to eat, if they have Salisbury steak on the menu, he is going to order it.  He raved on and on about how good these were and swore that they were the BEST Salisbury steaks he has EVER eaten.  

Salisbury Steak

1 1/2 cans of milk (use the empty cream of mushroom soup can)

4-8 frozen hamburger patties

2 sm. cans cream of mushroom soup

1 beef bouillon

Salt & pepper to taste

1 tsp. Worcestershire sauce

1 tsp. dehydrated chopped onion

    Place a large skillet on the stove.  Sear the frozen burgers on each side. You do not need to thaw the patties first.  Sear them while they are still frozen.  Also, you are not cooking them all the way through.  You are just searing each side.  Once seared, remove and place on a plate and set aside.  

       

     Whisk together the soups, milk, Worcestershire sauce, bouillon cube, salt, pepper and onions.  Whisk it as you cook it and bring it to a boil, then turn the heat to low and simmer it  for about 5 minutes.  

    

     Now, take the seared patties and put them into the gravy.  Cover the pan with a lid and simmer on low for 20 minutes.  Remove from the heat and serve.

    

     These are great served over rice or mashed potatoes.  

 

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