Pineapple Ham Loaf

Posted by Donna:
My mother used to make ham loaf pretty often when I was growing up, and I really liked it. I can't remember fixing it when my girls were small, except maybe two or three times. Last year, for some reason, I decided a ham loaf sounded really good. I still had the recipe Mother used, but I decided to search the internet and see what was out there. They're all pretty much the same recipes, but I finally settled on one in particular. I was extremely pleased with the way it turned out. I had forgotten how much I liked it. A lot of people don't like to eat ham this way; but, I do think most women do enjoy it for a change.

Pineapple Ham Loaf

2 eggs
1/2 cup milk
1 cup finely crushed saltines
1/4 tsp. pepper
1 1/2 pounds cooked ham, ground
1 pound ground pork

Sauce (optional)
1 cup brown sugar
1 tsp. prepared mustard
1/3 cup vinegar
1/4 cup water
1 (8 oz.) can crushed pineapple, undrained

In a large bowl, beat the eggs; add the milk, crackers and pepper. Add the ham and pork; mix well. shape into a 9 in. x 4 in. loaf and place in shallow baking dish. Bake the loaf at 350 degrees about 1 1/2 hours. If you are going to use the sauce, combine the sauce ingredients and pour over the loaf before you bake it. You'll also need to baste the loaf frequently with the sauce.

When I make the loaf, I do use the sauce. I prefer not to use all of it because it is very sweet. It's just a matter of preference. The loaf is very good without it.

When I went to the meat market and got my meat, the butcher said, "I know what you're making, ham loaf!!!" Of course, then he preceded to tell me how much he likes it. I've always thought of it as something ladies serve at luncheons or club meetings. I know Mother did a lot. It's just fun to serve things a little different sometimes.

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Corn Dog Muffins

Posted by Lori:
Most kids enjoy eating corn dogs. Three out of the four of mine do. I don't usually serve corn dogs at home, but tried a new recipe recently that was a big hit with the three kids that do like them. (The other one tolerated them, but still isn't a corn dog fan!)It's a recipe for corn dog muffins that is super-simple to make for the kid's lunch. I had seen a recipe similar to these before, but couldn't remember where (do you ever do that???). So, I searched online and found a few recipes that sounded good and just adapted them a little according to my kid's taste preferences.

CORN DOG MUFFINS

2 (8.5 ounce) packages corn Jiffy mix
2 eggs
1 cup milk
1 cup cheddar cheese, shredded
6 hot dogs, chopped

In a large bowl, combine corn bread mix, eggs and milk; stir ingredients until moistened. Add hot dogs and cheddar cheese (batter will be thin).

Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 14-18 minutes or until golden brown. Serve immediately or refrigerate/freeze.

We froze the leftover muffins and then, a few weeks later, just placed them back into a muffin pan...heating them from the frozen state. The muffins were just as good the second time around!
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Tex-Mex Pot Roast

Posted by Kimberly:

I have been waiting to post this recipe until this week. Why? Because my sister and her kids are here for a visit, and I wanted to make this for them. I was afraid that if I posted it before they came, she might decide to try this for herself, and then I wouldn't have a new recipe to "impress" her with. I served this Monday night to she and her family for supper and it was a hit.

Tex-Mex Pot Roast

2 lbs. lean roast, trimmed (I trim off all the fat.)
2 cups dried pinto beans, rinsed
1 can (8 oz.) diced tomatoes
1 can (10 oz.) Rotel
1 can (8 oz.) tomato sauce
1 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
Water

Place all ingredients into crock pot. Add enough water to cover and to allow beans to cook well. Cook on low for 8-12 hours or until beans are tender and roast breaks apart into small pieces. Serve rolled up inside flour or corn tortillas with all the fixings or over tortilla chips.

When I have cooked mine for only 8 hours, I usually turn my crock pot to high for the last couple of hours so that the juices will cook down. Just use your judgement based on how your crock pot cooks.

This makes a lot, so it is great to serve when you have guests. When I make it for just my family, we eat it for two meals and then freeze the leftovers which is usually enough for two more meals.

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Cherry Dump Cake

Posted by Donna:
I absolutely love the cake I'm posting today. Sometimes the simplest recipes are the best. It is true in this case. I'm pretty sold on cherries----cherry pie, cherry cream cheese pie, cherry cobbler, and today's cherry cake. I'm sure some of you fix this quite often. For those of you that haven't tried this before, you really must bake it. It is yummy!!

Cherry Dump Cake

1 large can crushed pineapple, undrained
1 can cherry pie filling
1 box yellow cake mix
1 cup chopped pecans
2 sticks margarine, melted

Layer the first four ingredients in the order listed in a 9 x 13 cake pan. Drizzle the melted margarine over the layered ingredients. Do not mix. Bake at 350 degrees for 1 hour.

This is wonderful by itself, but it's even more wonderful with ice cream on top!!!! My mouth is watering right now.

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Yummy Cinnamon Rolls

Posted by Lori:
Our traditional Sunday morning breakfast (for the kids, anyway) is cinnamon rolls. However, up until this point they've been the canned variety. It's just a quick breakfast before we head out the door for Bible class and worship. This recipe for "Yummy Cinnamon Rolls" was sent to me by Mom several months ago. She got it in an email from a friend. I forgot about the recipe until a few days ago when I was cleaning out my email inbox and found it. I decided to try them and they were great! In fact, we may say "good-bye" to canned cinnamon rolls forever!

YUMMY CINNAMON ROLLS

1 package Rhodes Cinnamon Rolls (discard icing or find another use for it...maybe just eat it - ha ha!)
1 stick of real butter
1 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup sugar
Nuts, if desired

Combine butter, ice cream, sugar and brown sugar in pan and bring to a boil. Let cool. Put cinnamon rolls in 9 X 13 baking pan and pour mixture over the rolls. Put in cold oven overnight and let rise. In the morning preheat oven to 325 degrees (remove rolls before preheating!) Bake for 30 minutes. Serve from pan or invert on serving tray.

I've made homemade cinnamon rolls, but only do it a few times a year. My father-in-law is the cinnamon roll expert in my family! I'm grateful for this new Sunday morning YUMMY CINNAMON ROLL recipe. It's easy and delicious!

Visit Heavenly Homemakers for more Gratituesday!
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Ice Cream Pie

Posted by Kimberly:

A couple of weeks ago, we went home for a "Coke" family reunion. While we were there, my mom wanted to celebrate my son's 9th birthday since he was having a slumber party this year and not a traditional birthday party. So, she asked him what his favorite cake was. Blake is quite the picky eater, (I cannot say a whole lot because so was I when I was his age.) so he doesn't really like many cakes. What he does like is ice cream pie, and that was what he wanted. I emailed mom the recipe so she could grant his request. He was so excited to eat it, and so was I because I hadn't made it in a while.

Ice Cream Pie

Crust

1 lb. bag oreo cookies
1/2 cup melted butter

Place oreos in a platic bag and crush with rolling pin. Mix crumbled cookies and melted butter. Press into bottom of a 9x13 freezer-safe pan.

I have used two store-bought oreo cookie pie crusts also. This is a great way to make one for your family and share one with someone else. You will have leftover topping/sauce because the pie crusts are not as deep. Just refrigerate what is left over and spoon it over the top of each piece of pie as it is served.

Filling

1/2 gallon vanilla ice cream

Take carton off of ice cream and cut ice cream into even slices beginning at one end. Lay the slices on top of crust. I cut little pieces and feel in the holes or gaps. I also take a spoon and smooth the ice cream out a little. Put this in the freezer while you make the topping, so the ice cream can harden.

Topping

2 cups powdered sugar
1 can evaporated milk
2/3 cup semi-sweet chocolate chips
1/2 cup butter, melted
1 teaspoon vanilla
peanuts (optional)

Bring sugar, milk, chocolate chips, and butter to a boil. Simmer uncovered for 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Cool sauce completely. Pour sauce over ice cream. Freeze for at least one hour before serving. If desired, the peanuts can be sprinkled on top of the ice cream before the sauce is poured over the top.

This sauce is delicious and really is what makes this pie so yummy! In fact, it is good just eaten with a spoon by itself!!

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Upside-Down Pizza

Pizza seems to be a favorite of everyone. I know when I was still teaching, the students always looked forward to the day pizza was being served. This is a twist on the standard pizza because it's upside down. So far, it has passed with flying colors among all ages.

Upside-Down Pizza
Posted by Donna:

2 lb. ground beef
1/4 cup chopped yellow or white onion
1 pkg. spaghetti sauce mix
1 (6 oz.) can tomato sauce
1 cup of Prego spaghetti sauce
1 large carton sour cream
1 (8 oz.) can crescent rolls
2 T. margarine, melted
1/2 cup shredded Parmesan cheese
1 1/2 cups grated Mozzarella cheese

Brown the meat and onion; then drain. Add spaghetti sauce mix, tomato sauce, and Prego sauce to the meat/onion mixture. Simmer gently to let all the flavors combine. Spread the meat mixture in a 9 x 13 pan or casserole dish. Spread the mozzarella cheese, followed by the sour cream on top of the meat. I always buy the large carton of sour cream just to make sure I have enough. It won't take the whole carton. Top with the crescent rolls. Brush the rolls with the melted margarine and sprinkle with the Parmesan cheese. Bake in a preheated oven at 375 degrees for 25 to 30 minutes. Let the pizza cool a little before serving.

I certainly hope you'll try this new way to serve pizza.

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