Ham With Cola and Maple Glaze

This baked ham is made with a tasty glaze composed of Cola and Maple Syrup . . . making for a wonderful sweet combination . . . a wonderful dish for any meal and special enough for a holiday or special occasion.

And makes for excellent leftovers . . . like ham green bean and potato soup!

Ham With Cola and Maple Glaze

1 Fully Cooked Ham, About 6 To 8 Pounds
Whole Cloves, Optional
1/2 Cup Pure Maple Syrup
1/2 Cup Brown Sugar
1/2 Cup Cola
1 Tablespoon Brown Or Dijon Mustard
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon


Place ham, fat side up, in a foil-line roasting pan (makes for easier clean-up).  

Score fat and stud with cloves. 






Cook at 325° for about 18 minutes per pound.  Meat should be 148° when done.

Combine maple syrup, brown sugar, cola, mustard, ginger, and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes. 

About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.

Remove from oven and let rest for 10 - 15 minutes.  Make sure to remove all of the cloves before serving.  I can tell you from personal experience that biting into a clove kind of ruins the ham eating experience.

Serves 8 to 10.

Firewater Friday - Blue Moon Ginger Beer

I'm pretty much a purist when it comes to drinking beer . . . i.e. I like to let the beer stand on it's own.  But this is a delicious, refreshing beer cocktail and one I would make again.

Blue Moon Ginger Beer
(makes two cocktails)

2 Ounces Ginger Liqueur
2 Ounces Vanilla Liqueur
1 (12-ounce) Can Club Soda, Chilled
1  Bottle Blue Moon, Chilled

Combine the liqueurs in a cocktail shaker filled with ice. Shake to chill then mix with club soda, stir gently to combine.

Fill a chilled pint glass halfway with the club soda mixture. 

Combine half the club soda mixture with half the bottle of Blue Moon.  Stir gently.

Serve immediately.

Salted Maple Pecan Pie

This pie is fancy shmancy, rich and amazing.  The additional sea salt sprinkled on top give it a wonderful salty sweet aspect.  And as if all that wasn't good enough it's easy as pie to make . . . get it?  Pie?  

Salted Maple Pecan Pie

1 Pie Crust

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 Cup Pure Maple Syrup

1/4 Cup Butter

8 Oz Extra Firm Silken Tofu 

1/4 Cup Cold Milk

2 Tablespoons Cornstarch

1/2 Teaspoon Salt

1 Teaspoon Vanilla Extract

2 Cups Pecan Halves

1 Teaspoon Coarse Sea Salt

Preheat oven to 350 F.

Press pie crust into pie plate and set aside.

In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, keep stirring for about 10 minutes. The mixture should become thick and syrupy. If the mixture starts climbing the walls of the pan in big bubbles then lower the heat a little.

Add the butter, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. 

In the meantime, prepare the rest of the filling.  Make sure to work quickly so that the caramel doesn't completely set.


Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

With the caramel still warm in the mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to the prepared pie crust.  Cover edge of pie crust with foil to prevent over browning.  

Bake pie for 40 minutes. Don't worry if the pie is jiggly, it will set.

Let cool for a few hours, then sprinkle the top with 1 teaspoon of coarse sea salt.

Slice and serve!

Maple Chocolate Chip Cookies

Maple Chocolate Chip Cookies


2 Cups All-Purpose Flour
1 Tablespoon Powdered Non-Dairy Coffee Creamer 
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Melted Butter 
1 Tablespoon Maple Syrup
1 Cup Light Brown Sugar, Packed 
1/3 Cup White Sugar
1 Large Egg
1 Large Egg Yolk
1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts Or 1/2 Cup Pecans


Preheat oven to 350 degrees F.

Grease baking sheets or line with parchment paper (I prefer parchment paper).

In a bowl mix together the flour with powdered coffee creamer, baking soda and salt.



In a mixing bowl beat the melted butter with maple extract and both sugars until blended.

Add in the whole egg and yolk; continue beating for 3 minutes.  The mixture will look like thick caramel.

Add in the flour mixture and beat until just blended.

Mix in chocolate chips and nuts.

Place in the dough in the refrigerator for 2 hours.

Drop rounded tablespoons of dough onto the baking sheet about 2" apart.

Bake for 8-10 minutes.

Cool on baking sheet for about 5 minutes then transfer to wire racks.

Firewater Friday - Basil Cucumber Margarita

This cocktail combines and interesting mixture of ingredients to make a unique and refreshing beverage.

Basil Cucumber Margarita

2 Ounces Tequila
1.5 Limes
1 Ounce Clear Agave Nectar
Fresh Basil
3 Slices Cucumber

Muddle the basil and cucumbers in the agave nectar.

Add the tequila, lime juice, and rocks.

Shake very well, and pour over the rocks, no salt.

Add a dash of white or black pepper on top.

Garnish with a cucumber slice.

Noodles and the seven kittens

My name is Noodles. I am a cat.  I am long and sleek with fur the color of vanilla ice cream and a long tail ringed by ghost strips.  I am young, barely out of kittenhood.  I am a stray and I have a belly fully of babies.

But this is not a sad story.  It is a story of rescue and hope and salvation.

I don’t remember much about my before life or how I got to be lost and wandering the streets of a big scary city.  But I am tired and afraid.  The streets are mean; there are bad men and angry dogs and fast cars.

That I am hungry and thirsty is not important. All I can think of is to find a safe warm place to have my babies; they are the only things that matter to me and I don’t know what I am going to do.

I found a place to hide but this isn’t where I want to have my babies.  It’s damp and cold and there is another cat I can here growling nearby.  I think I am in his territory and I know it’s not safe for me here. And my babies, I feel them moving around inside of me and they will be coming soon.

From my hiding place I see a pair of human feet go by.  This is nothing unusual, people pass by all day long.  But trailing behind this human is an intoxicating odor.  It’s a smell from my before life, my mouth starts to water.  I am so hungry.

I dare a peek.  I notice that the human is carrying a bag and this is where the wonderful smell is coming from.

I start to follow her.  I can’t help myself.  I’m starving!  I keep to the shadows and slink along the walls.  She steps up onto a porch and enters a door.  Then she is gone . . . along with the delicious smell.  This human reminds me of my human from my before life.  Suddenly I recall that my human was good and loved me very much.  How had I gotten so lost?

Maybe this human was nice, too.  I cautiously approached the door and lay my paw on the wooden surface.  With sudden resolve, I extended my claws and gently but insistently scratched at the door.

The door cracked open ever so slightly and the human lady peeked out at me.  Right away I could tell she was kind and gentle.

“Prrrrrmreowrr?”

How horrible I must have looked; I was dirty and, with the exception of my big belly, I was very very skinny.  

Suddenly she closed the door and I was once again alone on the porch.  But a minute later the lady opened the door and placed two bowls in front of me.  One was filled with the delicious smelling food and the other contained clean fresh water.

Without an ounce of caution I tore into the food and within seconds it was all gone.  I began drinking up the water when I suddenly realized that the kind lady had been joined by another lady . . . and they were both staring down at me.

What a pitiful sight I must have made.

The ladies opened the door a little wider and stepped back.  Were they inviting me into their home?  Is this the safe place I’ve been looking for? 

“Prrrrrmreowrr?”

They stepped away from the door and I tentatively stepped inside.  One of the ladies scooped my up into her arms.  I struggled briefly and then realized that she didn’t mean me any harm.    The other lady had walked away but came right back with a box.  I struggled as they put me inside the box and closed the door on me.  I was confused . . . they had seemed so nice and now I was trapped in the box.  Then they left me there in the box.  

Now that my belly was full of food, my babies’ safety was the only thing I could think of.  What was I going to do?  I curled into a tight ball and waited and the cramped box.

I must have fallen asleep. I woke up and one of the ladies was carrying the box, with me in it.  She carried me into a room and closed the door.  She set the box on the floor and opened the door.  I dashed out and hid under the first thing I could find.  The other lady came back with another bowl full of food and water.  She set them on the floor near the door and then they both left.

I was still hungry and thirsty.  Somehow I felt safe enough to venture out of my hiding spot to eat some more before hiding again.

The next morning I could hear the ladies moving around the room and talking quietly.  I stayed hidden.  I don’t know why by I knew they wouldn’t hurt me but I felt secure in my dark little space.

After they left the room I ventured out again to find more food and water waiting for me.   After I ate, I felt a little braver so I explored the little room. In one corner I found a pile of clean towels, it would make a perfect nest for me to have my babies.  

I had found my safe place.  I didn’t need to be afraid for my babies any longer.



The ladies came and went, checking on me and bringing me food and water.  They talked softly to me, reassuring me that everything was going to be okay.  They were so kind and gentle that soon I let them pet me.

I was there for many days when I finally felt the pains begin and I knew my babies were coming.  Before long the first little head emerged.  I licked him clean and another one came then another and another.  Soon I was surrounded by seven furry little kittens . . . my kittens . . . four ginger boys, a grey calico, a dark calico and a little tiny boy that looked just like me.  Seven kittens . . . five boys and two girls!

But I was worried about the little one.  He was so tiny and frail while the others were so much bigger.

Somehow they all managed to find a teat and began eating; even my littlest boy.  I made sure he was getting enough to eat and that the other ones didn’t push him out of the way.

The nice ladies made sure I had plenty of food and water.  They cleaned up after me and made sure I was comfortable.  Most importantly, they made sure my babies were safe.

They made a tower of boxes around my nest so that the babies couldn’t wander away.  I felt secure knowing that I could leave them alone for a little while and nothing could hurt them.  I never went far but I always talked to them so they knew that I was near.

The ladies visited often.  They were gentle so I wasn’t afraid to let them play with my little ones.

I knew that I wouldn’t be able to stay here forever but I didn’t know where I would go or what would happen to my babies.  They reassured me that everything would be okay and I felt safe knowing they wouldn’t let anything bad happen to us.  I knew that they would make sure we were okay.

I could tell that they really, really loved us.  And we loved them.

My babies grew so fast.  My little calico girls were fluffy and soft . . . I don’t know where they got all that fur from but they were so pretty.  My ginger boys were adventurous and rambunctious.  And my littlest one was still smaller than all the rest but he was growing and healthy and I knew I didn’t need to worry about him.  I loved all of my children but he held a special place in my heart.

Before long they were exploring their little nest.  As they grew the nice ladies made their nursery bigger; giving them more room to play and tumble around.

They brought us toys to play with.  Sometimes other humans would come to visit and play with us, too.  It was fun to watch my kittens learn to climb and jump and play with ribbons and stuffed mice.  They loved all the humans who came to visit.  They climbed on them and loved all the attention they got.

It wasn’t all fun and games.  I taught them how to groom themselves and how to use the litter pan.  One of my silly girls liked to sleep in the litter.  

As they got older I showed them how to lick kitten formula from a plate; tasty stuff that kitten formula!  Only a few weeks had passed but soon they were eating soft food from a can and then crunchy kibbles.  

They were growing so fast.  Once again, I started to wonder what would happen to us.  Where would we go?

One day, when the humans were visiting and playing, I notice one was paying particular attention to my precious little one.  Cuddling, nuzzling, cooing . . . and then I knew.  A wave of warmth and security washed over me when I realized that this kind, gentle lady was going to give a furever home to my baby.  I knew it would be a good home because I could tell how much she adored him.

I knew then that the nice ladies would make sure we all would have furever homes.  It seemed like such a short time later but soon my babies were getting big enough that they didn’t need me anymore.  I had taught them everything they needed to know to take care of themselves and the nice ladies had made them feel safe, secure and healthy.   

One day, a couple of humans came.  They had a box just like the one the nice ladies had put me in the day I came to them.   

Were we going somewhere . . . with these people?  They were petting and talking to one of my ginger boys.  I knew these humans; they had visited us many times. They were very nice.  Were these humans his humans?  They were!  They were taking my baby away!    I was sad but he was brave and I knew he would have a good home and a wonderful life.  And he was so excited to be going on an adventure!

Over the next few days other humans came and, one by one,  my babies left.  Soon it was just me and one of my ginger boys.  Even though he was almost as big as me, I let him nurse because it gave us both comfort.  And then a human came for him, as well. 

After my last baby had gone I started to feel a familiar urge.  It was the same urge that got me lost and in trouble so many weeks ago.  I knew it wasn’t good but I wanted out!  I couldn’t help myself.  

The nice ladies noticed I was acting strangely and took me to the doctor.  He gave me something to make me sleepy and when I woke up I was back at the nice ladies’ home.  My tummy was sore but that horrible urge to run away was gone.   I slept and felt a little better every day.  

Soon a human came to visit me.  It was someone I knew.  It was someone who had taken away one of my ginger boys.  They had one of those boxes with them.  They had come for me!  I was going to my furever home!  And my furever home was with one of my babies.  

Never once when I was cold, alone and afraid all those weeks ago did I ever think I’d feel this safe and happy.  I was so lucky to have found these nice ladies who took care of me and my babies.  

They loved me and loved my babies.  They took care of us.  They made sure we’d be safe and secure forever and ever.  I will never forget them and their kindness.

Thank you nice ladies!

Love always, 

Noodles

Roast Beef, Carrots, and Potatoes

A simple to make yet hearty meal that is satisfying and makes awesome leftovers!

Roast Beef, Carrots, and Potatoes

4 To 6 Lb. Beef Ribeye Roast

2 Tbsp. Olive Oil
Salt &Pepper 
2 Lbs.  Potatoes, Halved Or Quartered
One 16-Oz. Package Baby Carrots
2 Medium Onions, In 1-Inch-Thick Wedges


Pre-heat oven to 350 degrees.


Place roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper or your favorite seasoned salt; I use Tony Chachere.  Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

Meanwhile, in large bowl, combine potatoes, carrots, onions and sprinkle with seasoning; toss to coat. 

Remove the roast from the oven after an hour and add the vegetables to the roasting pan.  Return to oven.

Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. 

Carve roast into slices; serve with vegetables. 

Super Soft Oatmeal Raisin Cookies

The secret to this recipe is re-hydrating the raisins and not overcooking the cookies.  Really easy to make and really soft cookies.

Super Soft Oatmeal Raisin Cookies


1 Cup Raisins
1 Cup Soft Unsalted Butter 
1 1/2 Cups Packed Brown Sugar 
2 Eggs
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
2 Cups Quick Cooking Oats

Preheat oven to 350 degrees F.


Cook the raisins in a small pan of water uncovered until the start to puff.

Put in strainer to drain and rinse with cold water to cool.
















Cream together butter, brown sugar, and eggs.

In a separate bowl, mix together the flour, soda, baking powder, cinnamon, oatmeal.

Add to the creamed mixture and mix well.

Fold in the raisins and mix in gently.

Drop by teaspoonfuls on lightly greased or parchment lined cookie sheets.

Bake for 8-9 minutes.  Remove from the oven before they brown.

Allow to cool on the cookie sheet for a few minutes before transferring to waxed paper to cool completely.

Firewater Friday - Maria Sangriento

I made up this drink one morning when . . . well . . . I needed a drink.  Yeah, it was starting out to be that kind of day.  It's pretty darn good and a fun substitution for a traditional bloody mary.


Maria Sangriento


2 Oz Tequila
6 Oz Tomato Juice (Or V-8)
2 Shakes Red Hot Sauce
0.5 Oz Lime Juice
Fresh Ground Pepper


Grind pepper into glass and add a few shakes of hot sauce.  

Add Tequila and top with tomato juice.

Finish with a good squeeze from half a lime.  Garnish with lime wedge.

Enjoy!

Perfect French Bread Rolls

These rolls are perfect and delicious.  Easy to make, they go great with any meal.  Make ahead to go with your holiday dinner . . . impress your friends and family.

Perfect French Bread Rolls


1 1/2 Cups Warm Water (110 Degrees F)
1 Tablespoon Active Dry Yeast
2 Tablespoons White Sugar
2 Tablespoons Vegetable Oil
1 Teaspoon Salt
4 Cups Bread Flour


In a large bowl, stir together warm water, yeast, and sugar. Let stand until yeast is foamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. 

Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. 

Lightly oil a large bowl, place the dough in the bowl, and turn to coat. 






Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Punch down the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. 

Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. 

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Ham and Egg Hash

This is a one pan meal . . . good for breakfast, brunch or dinner . . . that uses ingredients I typically have in the fridge at the end of the week.  Quick, easy and satisfying.  

Ham and Egg Hash


3 Tablespoons Butter
8 Small Yukon Gold Potatoes, Cubed
1 Medium Onion, Chopped
1/4 cup Heavy Cream
Salt And Pepper
12 Eggs
2 Teaspoons Hot Pepper Sauce
1 Pound Cooked Ham Steak, Cut Into Small Pieces
1 Cup Shredded Cheddar Cheese


In a large nonstick skillet, melt the butter over medium heat.  Add onions and potatoes, season with salt and pepper (or your favorite seasoned salt).  Stir to coat with butter.  Cover pan and cook for 20 minutes.

Meanwhile, break eggs into a large bowl add whipping cream and beat well.

Add ham to potatoes and onions and cook until potatoes brown.

Add eggs and mix well.   Add Cheese.

Cook, stirring to scramble eggs, until cooked through.
Serve with a splash of hot sauce.  

Maple, Apple, and Cheddar Pie

I love cheddar cheese on my apple pie . . . it's a salty/sweet kind of thing.  This recipe bakes the cheddar right into the pie with a touch of maple syrup . . . served with a scoop of ice cream and you'll have it all goin' on!

Maple, Apple, and Cheddar Pie


1 Pie Crust
1 Tube Crescent Rolls
1/2 Cup Sugar
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
4 Medium Cortland Apples
1 1/2 Cups Shredded Sharp Cheddar Cheese
1/4 Cup Maple Syrup
2 Tablespoons Maple Syrup 


Preheat oven to 375 degrees F. 

Place the pie crust into a 9-inch pie pan or plate and set aside.

Peel and thinly slice the apples; set aside..






In a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan.  

Trim pastry even with edge of pie pan. Place crescent roll triangle on the top leaving slit-sized gaps between triangles, you will have to trim them a bit so that they don't overlap to much.  

Fold crescent roll edge under bottom pastry. Crimp edge as desired.  Use crescent roll scraps to make a design on the top, if desired.

Cover the pie loosely with foil to prevent over browning.

Bake in the preheated oven for 45 minutes.  Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. Cool for 1 hour. Serve slightly warm with a scoop of vanilla ice cream.

L'Orientale Cocktail

L'Orientale

1 Part Ginger Liquor
1 Part Vodka
Splash of Chambord
Splash of Orange Juice

Combinne ginger liquor and vodka in an ice filled shaker.  Add a splash of Chambord and a splash of orange juice. 

Shake, shake, shake.

Strain into a chilled martini glass.

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New Brew Thursday - Hoopla Pale Ale

I picked up this beer on a whim . . . beer and a brewery I'd never had before . . . and I kinda liked the look of the can.  What's all the Hoopla about?  I didn't know but I wanted to find out.

Hoopla is  brewed by Boulder Beer Company which claims to be Colorado's first microbrewery.   I don't know if that's true or not.  But Boulder Beer Company was founded in 1979, well before the explosion of microbreweries, so it's possible.  

Hoopla (5.7% ABV) is a pale ale.  It pours a rich golden color with a fluffy white head that wants to hang around but dissipates after a while.

I'm a lover of hoppy beer . . . seriously hoppy beer . . . so I tend towards IPA's, as opposed to pale ales.  But sometimes I want the bitter bite of hops without all the intensity.  Hoopla Pale Ale meets that want.  It would be a good entry beer for the novice hophead-to-be. 

I would say Hoopla is a middle of the road beer.  It's tasty, crisp and moderately hoppy with hints of fruit and citrus.  It's relatively light tasting which makes it very drinkable . . . good to kick back with and enjoy by it's self or with a meal.  Mmmmm, refreshing.

It's a good beer, not a great beer . . . but I liked it.

Visit Boulder Beer Company's website for more info about about their beers of check them on Facebook.

Easy Peasy Sweet and Creamy Strawberry Banana Pie

Easy Peasy Sweet and Creamy Strawberry Banana Pie

1 Container Vanilla Yogurt 
1 Container Cool Whip
1 Packet Banana Pudding
1 Pint Fresh Strawberries 
1 Graham Cracker Pie Crust

Wash, stem and slice strawberries.  Place in a large bowl

Add yogurt, Cool Whip and banana pudding and mix well.

Pour into pie crusts.

Place in the refrigerator and chill at least one hour to set.

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Braciole Meatballs

Braciole Meatballs

1/4 Cup Dried Italian-Style Bread Crumbs
1 Garlic Clove, Minced
1/2 Cup Grated Pecorino Romano
1 Tablespoons Chopped Fresh Italian Parsley Leaves
1 Tablespoons Olive Oil
2 Eggs
Salt And Freshly Ground Black Pepper
1 Lb Ground Beef 
Marinara Sauce


Stir the first 5 ingredients in a medium bowl to blend. Stir in the oil. Season mixture with salt and pepper and add the eggs. Mix with the ground beef until just blended. Don't overwork the meat or the texture of the meatballs will be pasty.

Form into 2 inch balls and place into a sauce pot with the marinara sauce.

Cook for an hour and half.  

Spoon over your favorite pasta and enjoy.

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Guinness Pot Roast

I love beer . . . preferably in a glass . . . but I also like cooking with beer.  Beer imparts wonderful flavor and the alcohol tenderizes the meat.   Oh my goodness . . . 

Guinness Pot Roast

1 Beef Roast, whatever size will fit in your crockpot
3 - 4 Medium Potatoes
1 lb bag of baby carrots 
1 Packet Brown Gravy Mix
Tony Chachere's Creole seasoning 
1 12 oz Bottle of Guinnes
8 Slices Pre-cooked Bacon

Scrub the potatoes and cut them into quarters.  Top with the bag of carrots. 

Top with the roast.  Sprinkle with seasoning and gravy mix.  I use Tony Chachere's Creole seasoning  but you can substitute your favorite seasoned salt.

Pour the Guinness over top of everything.

Top the roast with bacon slices.

Cover and cook on low for 10 hours.

Remove the roast from the crockpot and slice.

Serve with a healthy scoop of vegetables, crusty bread and a Guinness. 


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