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.
MELISSA’S CORNBREAD SALAD
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!
STRAWBERRY PRETZEL SALAD
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
