Ham & Egg Spread

Ham & Egg Spread

5-oz can Hormel Premium Smoked Ham

2 hard-boiled eggs, peeled and chopped fine

2 tsp yellow mustard

2 tsp honey

2-3 Tbsp mayonnaise

2 Tbsp minced celery

Combine all ingredients in a small bowl and stir until well mixed.  Use to make sandwiches or as a spread for Ritz Crackers.  Yum!

Layered Salad

I don’t have a recipe for this.  I’ve been making it for years and just kind of throw it together.  And I don’t bother with putting it in a glass dish to show off the layers.  It tastes really good and serves 3 or 4 people.

2 heads Romaine, washed and chopped

1 hard-boiled egg, peeled and chopped

3 strips thick-sliced bacon, cooked until crisp and then diced

1 ripe Beefsteak tomato, diced

2 tablespoons minced Red Onion

1 cup shredded Cheddar cheese (+ some for top)

½ cup frozen green peas, thawed and drained

1 ½ cups mayonnaise

¼ cup sour cream

2 tablespoons sugar

2 teaspoons lemon juice

Dash of Worcestershire sauce

¼ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon dried dill weed

In a bowl with a diameter of about 9-inches (and preferably with a lid) and at least 3 inches tall, layer the Romaine, the egg, bacon, tomato, onion, and Cheddar, ending with the peas.  Set aside.

Combine the remaining ingredients and whisk until combined.  Spoon over the salad and carefully spread over the top making sure the dressing touches the sides of the bowl all the way around. Sprinkle with a little extra cheese.  Refrigerate until ready to serve. 

I usually make this the morning I plan to serve it but it keeps really well, so could easily be made the night before without getting soggy.   Over the years I’ve added corn kernels, sliced cucumber, sliced zucchini or yellow squash, chopped broccoli and/or cauliflower and shredded red cabbage.  And we loved all of them!  

Cathy's Favorite Carrot Cake

Cake: 

2 cups all-purpose flour 

2 tsp baking soda 

2 tsp cinnamon 

1/2 tsp salt 

1 1/2 cups sugar 

3 large eggs 

3/4 cup buttermilk 

3/4 cup vegetable oil 

1 tsp vanilla 

2 cups peeled and coarsely grated carrots 

8-oz can crushed pineapple, drained 

1 cup coarsely chopped pecans 

Preheat oven to 350^F. Grease and flour a 9x13" cake pan. 

Combine the flour, soda, cinnamon, and salt. Set aside. 

Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes. 

Glaze: 

1 cup sugar 

1/2 cup buttermilk 

1 stick unsalted butter, diced 

1 Tbsp light corn syrup 

1 1/2 tsp baking soda 

1 tsp vanilla 

Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan, stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla. 

Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker. 

Frost. Enjoy!

Frosting: 

5 oz cream cheese, softened to room temperature 

1 stick unsalted butter, softened to room temperature 

1 lb powdered sugar

2 Tbsp brown sugar 

1 tsp vanilla 

1/2 tsp cinnamon 

Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake. 

Delicious Carrot Cake!  One of my favorite Easter desserts.