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- Ingredients
- Ham, chopped
- Mayonnaise
- Dijon mustard
- Hot sauce
- Worcestershire sauce
- Vinegar
Process ham in a food processor until it’s finely minced. Keep an eye on it, so it doesn’t puree. In a bowl, stir together enough mayonnaise to bind the ham, a dab of Dijon mustard, a splash of hot sauce and Worcestershire, and a spoonful of vinegar. Stir in the ham until it’s well mixed and is the consistency of a spread. Refrigerate for awhile to develop the flavor. Serve. Can be used as a sandwich spread or on crackers or on a bed of lettuce with tomatoes.
NOTES: This is an easy way to use leftover ham. Just eyeball the amounts. I got the recipe from SouthernBite.
- Ingredients
- 1 stick (8 oz.) butter
- 1-1/4 cup sugar
- 3 large eggs
- 1 tsp. vanilla extract or paste
- 1-2/3 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 cups rhubarb, medium dice
- 1/2 cup sliced almonds
Prepare a 9″ springform pan by lining with parchment paper and spraying with non-stick spray. Preheat oven to 400 degrees F.
Cream butter with sugar with a mixer until it’s creamy a light-colored. Add the eggs, one at a time, until incorporated into the butter/sugar mixture. Mix in the vanilla extract or paste.
In a separate bowl, mix together the flour, baking powder, and salt. Stir the flour mixture into the butter/sugar/eggs until just mixed. Don’t overmix. Fold in the rhubarb. Transfer the batter to the prepared springform pan. Smooth the top of the batter and then sprinkle with sliced almonds.
Bake at 400 degrees F for about 50 minutes or until a toothpick comes out clean.
Cool on a wire rack.
NOTES: Do you see how much rhubarb is in this? It’s a rhubarb cake, that’s for sure. This turned out incredibly moist and very, very rhubarby. The recipe comes from kitchenculinaire. Next time I may try adding some orange zest and sprinkling sugar over the top with the sliced almonds.
- Ingredients
- 1 cup mayonnaise
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- 1/2 tsp. liquid smoke
- 3 cups shredded sharp cheddar cheese (or extra sharp)
- 1/4 cup chopped pickled jalapeno peppers
Into mayonnaise, stir garlic powder, cayenne, paprika, and liquid smoke. Mix well. Stir in cheese until it is well incorporated. Stir in jalapenos.
Serve with crackers or tortilla chips or over baked potatoes or anything else you can think of. The flavors will develop if you let it sit for awhile under refrigeration before serving.
NOTES: Echo Lake Meats in Kenai, Alaska is known for developing this recipe, but I do not know if they were the first. They sell it commercially and it is WORTH the detour down Kalifornsky Beach Road to go get it, if you happen to be in the area. Now you can buy Kenai Dip in nearly all the grocery stores here in Anchorage, but it is not the same. The grocery stores use WAY too much mayonnaise trying to stretch their dollars and it doesn’t look very appetizing at all and there’s not much flavor. This recipe nails it. It’s a CHEESE dip, not a mayonnaise dip. I think the liquid smoke is the key. And also the sharp cheddar. All that being said, I don’t measure out my ingredients, but rather add them to what I think looks like Echo Lake’s version. I usually start with a small base amount of mayo, and once the dish is done if it seems too dry I’ll add more. That hasn’t happened yet. It’s a CHEESE dip. Enjoy!
- Ingredients
- 3 mashed bananas
- 1 egg
- 1/4 cup brown sugar
- 2 cups rolled oats
- 1/4 cup gluten-free flour (or other)
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup berries
Prepare an 8″ or 9″ square baking dish with parchment paper or non-stick spray. Preheat oven to 350 degrees F.
In a mixing bowl stir together banana, egg, and brown sugar until well mixed. Stir in oats, flour, cinnamon, baking soda, and salt until well mixed.
Pour half the batter into the prepared baking dish and smooth the top. Sprinkle berries over the batter. Dollop the remaining batter to cover the berries.
Bake at 350 degrees for 30-35 minutes until bars are set.
NOTES: I’ve made this many, many times now. It’s super simple. I’ve been short a banana and even that worked. There isn’t much flour in these, so the type of flour is not important for the recipe. I use gluten-free so that I can share them with a family member, but all-purpose or whole wheat flour works for the recipe, too. I’ve tried fresh blueberries and both fresh and frozen (and then thawed) raspberries (red and gold). I feel confident that you could use frozen berries as well. I pick loads of raspberries every summer and freeze and vacuum seal them. Once thawed, they are a bit of a mess, so I drain out the juice without squeezing and then sprinkle the remaining pulp over the batter as per the recipe. One pound of frozen raspberries yields me about one cup juice and one cup berry pulp. The pulp works just right for this recipe. I’m going to use the juice for a different purpose. The original recipe is found at thisdelicioushouse. I really like these bars because they don’t use much sugar or flour. The stars of the recipe are the bananas, the oats, and the fruit.
Foods Passion 