Super Easy Maple Brown Sugar Ham and Sauce

YIELD: 10-12 SERVINGS

SLOW COOKER MAPLE BROWN SUGAR HAM

PREP TIME 5 MINUTES

COOK TIME 5 HOURS

TOTAL TIME 5 HOURS 5 MINUTES

INGREDIENTS

•  7-8 pound spiral-cut ham (bone-in or boneless)
•  1 cup dark brown sugar
•  1/2 cup pure maple syrup
•  2 cups pineapple juice (or apple)

INSTRUCTIONS

1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Of course, from Mel's!

INSTANT POT:
7-8 pound spiral-cut ham, or not spiral (needs to fit!)
1/2 c brown sugar
1/4 c maple syrup
1 c pineapple juice

Pour 1 c water into instant pot.  Place trivet inside.
Tear 1-2 or long pieces of foil (fold in thirds and have it wrap all the way under and around ham to other side, making handles to pull it out after.  (Can cut slashes in ham if not spiral so glaze will go in more)

Make glaze by stirring sugar, syrup, and juice together.

Place ham into instant pot, on foil handle.  Pour glaze over.  

Cook 2 min per pound (16 min).  Release naturally 5 min.  **It will take about 30 min to come to pressure**

Idea from HERE.

BARB'S HAM SAUCE:  Super yummy.  Especially do the sauce if cooking it in the instant pot and not a spiral cut ham.  Optional for crock pot, but shouldn't need it.  (Figure out ratio):

1/2 c honey

1/2 c mustard

1 c brown sugar

*To make it really good...After cooking the ham, cut it off the bone, put back on slow cooker with a little water for like 5 hours.  Add sauce and shred up a bit.  Delicious!

Mel's Bran Muffins

YIELD: 4 DOZEN MUFFINS

MAKE-AHEAD REFRIGERATOR BRAN MUFFINS

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

INGREDIENTS

•  4 cups wheat bran flakes or plain wheat bran
•  2 cups bran buds (look like little pebbles) or all-bran (look like little twigs) 
•  2 cups boiling water
•  4 cups (1 quart) buttermilk (or equal parts sour cream and milk whisked together)
•  8 tablespoons (1/2 cup) butter, melted
•  1/2 cup unsweetened applesauce
•  2 cups granulated sugar
•  4 large eggs
•  1 teaspoon vanilla extract
•  5 cups whole wheat flour
•  4 teaspoons baking soda
•  1 teaspoon salt

INSTRUCTIONS

1. In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), add the wheat bran flakes or wheat bran and the bran buds or all-bran.
2. Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.
3. After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
4. Add the flour, baking soda and salt. Stir until ingredients are combined.
5. The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.
6. To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

LINK HERE TO MEL'S KITCHEN CAFE RECIPE

Chicken Noodle Soup

This recipe is from Chad's mom with just slight alterations.  I think it's THE BEST!!!

Bring the broth to a boil and then all all the rest.  Cook until tender.

• 12 c chicken broth- use about 7 c with "Better than Bullion", the other 5 can just be regular chicken broth.  But the better than bullion makes it AMAZING!
• 2 c cooked, cubed chicken or turkey
• 2 c chopped celery
• 2 1/2 c chopped carrots
• 1 med, onion, chopped
• 2 1/2 tsp parley flakes
• 1 tsp basil
• 1/8 tsp red pepper flakes

While the above is cooking, make noodles.  

• 1 egg
• 1 Tbs water
• 1/2 tsp salt
• 3/4-1 c flour approx.

Beat eggs and water together.  Stir in salt and then about 1 c. flour.  Add enough flour to make a soft dough ball that's not too sticky.  Flour counter pretty generously and roll out into a very thin rectangle (dough should not be stuck to the counter).  Cut into noodles about 1/4" wide and 2" long.  Add to the soup and cook 10-15 min. (i'm pretty sure it's closer to 15).

**If you have to just use regular bullion, you can add a can of cream of chicken soup, if desired.

Thanksgiving Turkey

1. Wear rubber gloves for better grip. 
2. Remove from bag.
3. Remove neck and giblets.
4.  Rinse turkey's inside in the sink (probably just to get ice chunks out).
5. Stuff lightly with 2 stalks celery, halved, 1 onion, quartered, 2 carrots, halved.  Lightly salt.
6. If not using a rack, place another onion, quartered, carrots and celery at bottom of the pan.
7. Place turkey, breast side up on veggies in pan.
8. If plastic isn't keeping legs together, tie legs together with thread or cotton string.
9. Pat dry with a paper towel.
10. Rub olive oil over the top half.
11. Tent with foil to basically cover loosely.
12. Bake at 350 for however long per pound.  20 min. per pound.  (My 13 lbs turkey took about 2 hours)

*If preparing the night before put the veggies in right before baking.

If using an oven bag:

• Place 1 Tbs cornstarch or flour in oven bag and shake around.
• Place turkey inside bag.  Pat dry.
• Rub turkey with 2 Tbs olive oil, salt and pepper.
• Add celery, carrots, and onion inside and around turkey.
• Add 2 c chicken broth and rosemary sprig, or shake some rosemary into broth.  
• Add 2 bay leaves
• Tie oven bag and cut about 6, 1/2" slits around top
• Bake at 350

Slow Cooker Shredded Mexican Chicken

From:  Carlsbadcravings

Slow Cooker Shredded Mexican Chicken

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy)
• 3-4 tablespoons brown sugar **
• 1 4 oz. can mild diced green chilies (I didn't have so I didn't use)
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1 teaspoons liquid smoke

1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (I didn't have much at all to drain) (see note***). 

***Use 3 tablespoons brown sugar if using mild salsa.  Use 4 tablespoons if you are using medium salsa. The brown sugar balances out the heat. 
***When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
****Chicken freezes beautifully.

FOR TACOS:

Serve in tortilla with black beans, chicken, sour cream, cheese (cotija cheese is really good!), tomatoes, salsa, lettuce.

FOR SALAD:

Serve over lettuce with black beans, chicken, tomatoes, salsa, corn, cheese (cotija!!), ranch, chips

Canning Applesauce

1. Wash apples
2. Cut in half, then cut off stem and blossom at bottom
3. Either leave that size or Cut in half again to make fourths, depending on the size of the apple.  (Smaller will cook faster)
4. Cook apples in large pots:

• 1 gallon apples
• 2 c water

(to make about 7 quarts of applesauce do 4 gal apples and 8 c water.  Divide into two pots to cook faster)

5.Get water in water bath canner hot and steamy.
6. Once apples are super soft, run them through the apple saucer.

• Let discards fall into a bucket, good stuff go into a 9x13 pan, then dump each batch into large bowl.  Mix.

7. Put hot applesauce into hot jars.  Leave 1/2" headspace.

8. Wipe rims

9. Screw on hot lids and rings.

10. Place in canner, bring to good boil, process for 30 min.

Box mix brownies slightly revamped

1 box mix brownies (I like dark chocolate, Betty Crocker is great!)
2 eggs
oil
water

*Instead of following directions exactly (like 1/2 c oil and 1/4 c water) think total liquid so 3/4 c liquid and divide in half evenly the oil and water.  So they're not as oily, less calories, and even more delicious.

Bake as directed

EASY Sheet Pan Parmesan Pesto Chicken and Veggies

From: Carlsbadcravings with little adaptation

Chicken and Vegetables

• 2 cups red potatoes 1/2" up to 1" inch cubes (no bigger!)
• 1 cup THINLY sliced carrots
• 3/4 to 1 pound chicken breasts cut into 1” chunks
• 3 cups broccoli medium size florets
• 1 small zucchini quartered and sliced
• 1/2 cup freshly grated Parmesan cheese (opt, I forgot to add, and it was still great!)

Pesto Mix

• 1/3 cup basil pesto
• 1 tablespoon olive oil
• 2 teaspoons ranch dry seasoning mix
• 3-4 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 400 degrees F.
2. Whisk together all of the Pesto Mix ingredients in a small bowl. Set aside.
3. Line a Jelly Roll Pan (10x15) with foil (opt) and lightly spray with cooking spray. In large bowl add potatoes, carrots, and 2 1/2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer on pan. Roast for 15-20 minutes depending on size.
4. In the meantime, chop your broccoli and chicken then add to the bowl with the remaining Pesto Mix and stir until evenly coated.
5. Remove pan from oven and push potatoes and carrots to one side of the pan (keep in a single layer). Add coated chicken and broccoli and spread in a single layer.
6. Bake for 10 minutes. 
7. Add zucchini and bake 10 minutes more.
8. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5-10 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.

Brittany's Salsa

Recipe from Brittany Mitchell

Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 
• 5 green peppers (5 c)
• 6 large onions (5 c)
• 3 jalepenos, seeded (*Brittany's=4)
• 5 Anaheim peppers 
• 1/2-2 habanero pepper, seeded (*Brittany's=5)
• 3 serrano peppers, seeded (*Brittany's=5)
• 2 bunch cilantro (opt)
• 5 Tbs garlic
• 1/3 c canning salt (kosher salt)
• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor.  Mix all in canning pot and add salt and vinegar.

Bring to a boil and simmer uncovered 25 min.  While simmering, heat canner with water and prepare jars, lids, etc.

Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace).  Wipe, top with lids and rings.  Place in canner of steamy but not boiling water.  Cover with 1" water.  Heat to a boiling.  Once boiling process 25 min.  Move onto towels to cool.

3/4 batch (mild-medium)
18 c tomatoes
3 3/4 c peppers
3 3/4 c onion (4 1/2 onions)
2 jalepenos, seeded
3 anaheim peppers
1 habanero, seeded
2 serrano peppers, seeded
1 bunch cilantro
3 3/4 Tbs garlic
1/4 c kosher salt (plus a little more)
1/4 c + 2 Tbs vinegar

(Makes about 10 pints)

Roasted Zucchini and Sweet Potato

1 Zucchini
1 Sweet Potato
Salt
Pepper

Cut in slices and then in fourths.  Place on baking sheet.  Add 2 Tbs olive oil.  Sprinkle salt and pepper. over..  Mix around with hands.

Bake at 400 about 40 minutes.

Kashina's Zucchini Brownies

2 c flour
1 1/2 c sugar
1 tsp salt
1 1/2 tsp soda
1/4 c cocoa
2 c grated zucchini
1/2 c oil
2 tsp vanilla
approx 1 c chocolate chips

Combine dry ingredients in a large bowl.  Add zucchini, oil, and vanilla and mix well.  (No eggs!  It's fine.batter seems dry, zucchini moistens it up).  Top with chocolate chips.

Bake at 350 in a greased 9x13 pan for 34 min.

Canning Peaches!!

*About 10 (picked from the tree) peaches fill a jar

Get ready:

1. Sanitize quart jars, rings
2. Start heating two large pots of water on stove (my big normal cooking pot and huge canning pot).  Bring to a high simmer
3. Rinse peaches (?)
4. Get a few large containers of cold water with ice cubes ready.
5. Fill waterbath canner so it'll be ready to put on stove after peaches are done.
6. Get 6 c water ready to boil in microwave (you'll add 1 c sugar)
7. Get a small saucepan ready with lids

Go!

1. Place peaches in hot water (about 12 in big-smaller pot, 24 in large canning pot) for 1 min.  
2. Move to cold water (for 7 quarts I did about two batches in each pot).
3. Place Waterbath canner on stove and get it heating.
4. Cut around peach, remove skins, pit, and slice or dice.
5. Use funnel to fill jars with peaches. Fill to the neck (will sink a little but don't fill much more than that.
6. When there's only a couple jars left to fill, boil the 6 c water.  Add 1 c sugar and stir until dissolved.  
7. Also get the saucepan with lids heating.  Bring to a boil.
8. Fill the jars with the syrup, leaving 1/2" headspace.
9. Wipe tops, place lids on, and secure with rings.
10. Place in canner-not boiling, but hot.
11. Water should cover about 1".
12. Bring to a boil, then process 25 min.
13. When done let the jars sit a few minutes before pulling out.  (lift rack up, and leave in pot)
14. Remove to rest on towels.

Here's a good link.

Scotcheroos

From:  Geniuskitchen.com

1 c sugar
1 c white corn syrup (Karo)
2 Tbs butter
1 c creamy peanut butter
6 c rice krispies

1/2 c semi-sweet chocolate chips
1 1/2 c milk chocolate chips
1 c butterscotch chips

In a heavy saucepan cook sugar, syrup, and butter over a medium heat, until sugar is dissolved. 
Remove from heat and add peanut butter. 
Place rice krispies in a large bowl and gently stir in syrup mixture until krispies are coated and press firmly into a buttered 9x13" pan.

In a double-broiler melt butterscotch and chocolate chips until soft and creamy.  Then pour and spread over the bars.

When they are cool you can cut.

Creamy Potato Salad

Creamy Potato Salad

This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise 

1 ½ c light sour cream 

1 ½ t prepared horseradish 

1 t salt

½ t celery seeds

1 c chopped fresh parsley (use a little less, then add some on top)

1 bunch green onions, finely chopped (leave a little for the top)

Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.

Stir together mayonnaise - green onions Gently stir into potatoes.

Cover and chill. Top with the extra green onions and parsley. 

Roasted Asparagus

From Mel's kitchen cafe (for penne with roasted asparagus)

• 1 to 2 pounds fresh asparagus spears
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

Cut asparagus into 1" pieces, discard tough bottoms.  Place in rimmed baking sheet.  Drizzle oil over and salt a pepper.  Mix evenly.

Bake at 400 about 10 min. or until tender.

Caitlyn's Stir Fry

Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
1/4 c chicken broth
2 tsp sesame oil (opt)

 Take 1/4 c sauce out and put with chicken in plastic bag to marinate at least 20 min:
1 to 1 1/2 lb chicken breast, sliced 

To the rest of the sauce add:
1/2 c chicken broth
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder

Discard marinade from chicken and stir-fry.  Remove chicken and keep warm.

Stir-fry onions, garlic, carrots a few minutes, add then broccoli for 3 min.  Add zucchini and yellow squash for another 3-5 min, until getting tender.  Return chicken to the pan and reserved broth mixture.  Bring to a boil, cook and stir for 2 min or until thickened.  At the end add the edamame.

1 onion 

3 cloves garlic
2 large carrots
2 heads broccoli
1 zucchini
1 yellow squash
Edamame (opt)

Serve over white or brown rice (2 c uncooked)
Great topped with roasted almonds or peanuts and sesame seeds!


Just sauce ingredients (if doing meatless or adding chicken later)
Combine sauce ingredients: 
2 1/2 tsp cornstarch
1/3 c soy sauce
3/4 c chicken broth
2 tsp sesame oil (opt)
2 Tbs sugar
1/2 Tbs Worcestershire sauce
1/4 tsp chili powder
1/2 tsp ginger powder


This is from my friend, Caitlyn, with adaptions.

Chili-Lime Chicken Wrap

Chili-lime chicken, sliced (recipe below, or use any marinated chicken-Mesquite is good)
Avocado, sliced, or guacamole
Whole wheat or white tortilla
Pineapple (grilled if desired, or not)
Tomatoes (opt)
Cheese (opt)

Warm chicken if cooled.  On tortilla, spread avocado, chicken, cheese, pineapple and tomatoes.  Wrap up.

**From Brittany Mitchell

Chili-Lime Chicken Marinade
1 lb chicken breasts, pounded or cut to 1/2" thickness
2 Tbs olive oil
1 tsp chili powder
1/4-1/2 tsp chipotle chili powder (optional for more heat)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
Lime zest from 1 lime
Fresh-squeezed lime juice form 1 lime (about 2 Tbs)

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow to sit for 30 min at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

Grill or cook on stovetop
Stove:  heat large skillet over medium-high heat.  Once very hot add chicken and cook, undisturbed for 3-5 min, or unil nicely browned.  Turn chicken over, cover and reduce heat to medium.  Cook for approx 5-7 more minutes, or until cooked through.  Rest 5 min. before slicing.

**Really yummy grilled chicken!!**