Sunday, July 14, 2013

Coca Cola Ham, Black-eyed Pea Salad, Macaroni Salad, Cornbread Salad & my Strawberry-Pretzel salad recipes from today's show! Hope you enjoy! :)

Coca Cola Ham

Cornbread Salad

Black-eyed Pea Salad

Macaroni Salad

Strawberry-Pretzel Salad


Coca Cola Ham

1 3-lb. boneless, full cooked ham

8-ounces coca cola

½ cup yellow mustard

1 cup brown sugar

Mix brown sugar and just about 1 to 2 tablespoon coke until it makes a paste.  Place ham in a shallow baking dish and rub paste over ham.  Pour coke all around ham, cover with foil and bake 50 minutes. 



2 boxes Jiffy cornbread mix, baked according to directions

1 envelope Ranch dressing mix

1 cup sour cream

1 cup Hellmann’s mayo

1 tablespoon Tony Chachere’s Creole Seasoning

2 cans pinto beans, rinsed and drained well

2 cans whole kernel corn, drained well

½ cup each of red bell pepper, green bell pepper, and green onions, chopped

2 cups shredded sharp cheddar cheese

Mix the 2 boxes of cornbread up and bake in a black skillet according to directions on the box.  Remove from the oven and let it cool completely.  Meanwhile, in a medium –size bowl, mix Ranch dressing mix, sour cream, mayo and Creole seasoning well.  Using a whisk works well.  Now you are ready to layer!  In a large bowl OR a 13x9x2 pan, crumble half the cornbread and place it on the bottom.  Now place half the corn, beans and veggie mix on top of the cornbread.  Carefully spread half of the dressing mixture over veggies using a butter knife and/or spoon.  Top this with 1 cup of the cheese.   Now, repeat a second layer ending with cheese.  It’s important to let this sit in the fridge for 6 to 8 hours.  Serve with a large spoon and dig deep! J  Enjoy!  Any time I make this, the people who are hesitant to try it always, always end up loving it and ask for the recipe!


Black-eyed Pea Salad

½ cup vegetable oil

¼ cup vinegar

¼ cup sugar

2 cans black-eyed peas, rinsed and drained well

1 red bell pepper, chopped

½ onion, chopped

1 green pepper, chopped

2 fresh jalapeno peppers, seeded and chopped (I suggest wearing gloves when you do this)

Place all veggies and peas in a bowl.  Mix oil, vinegar and sugar together and pour over veggies and peas.  Refrigerate for 4-6 hours before serving.  Stir well before serving.



Sweet and Tangy Macaroni Salad

1 (16-ounce) box elbow macaroni

4 carrots, scraped and grated

1 onion, chopped

1 green bell pepper, chopped

2 cups mayo

1 (14-ounce) can sweetened condensed milk

½ cup sugar

½ cup white vinegar

Salt and pepper to taste

Cook macaroni according to package directions; drain.  Rinse with cold water and drain again very well.  Combine macaroni, carrot, onion, and bell pepper in a large bowl.   Combine mayo and remaining ingredients in a small bowl and stir well.  Pour dressing over macaroni mixture and toss gently.  Cover and refrigerate 8 hours.  The mixture will thicken as it chills.  Makes 16-18 small side servings.  Delicious!



2 ½ cups pretzels, crushed (I place them in a Ziploc bag and crush them with a glass)

1 tablespoon sugar

¾ cup butter, melted

1 cup sugar

2 (16-ounce) containers of frozen strawberries, thawed

1 (8-ounce) block cream cheese, softened

1 (8-ounce) container Cool Whip

1 large box strawberry Jell-O

1 ½ cups boiling water

In a 13x9 oven proof dish, stir together crushed pretzels, sugar and melted butter.  Stir well and then press down and up the sides of the pan.  Bake at 350 for 10 minutes then let it cool completely.  While crust is baking, stir together cream cheese and sugar and then stir in the Cool Whip until mixed very well.  Spread this mixture over the cooled crust.  Next combine Jell-O, and boiling water until mixed well.  Stir in the strawberries and pour this mixture on top of the cream cheese mixture.  Cover and place in the fridge for about 3 hours or until Jell-O is set.  It’s best the next day J

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