Southwestern Style Cornbread Recipe with Ham and Cheddar

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Southwestern Style Cornbread Recipe with Ham and Cheddar

This recipe will make the perfect side or main dish! It’s a great way to use up any leftover ham (or if you don’t have leftover, you can buy a piece from the deli.) If you have a favorite homemade cornbread recipe feel free to use it. In the interest of time, I used a boxed mix.  Jiffy Cornbread Mix is our go-to!

This recipe will feed a lot of people, so try taking this to your next dinner with friends or a family potluck. A 13×9 pan serves about 12-15 people.

Southwestern Style Cornbread

  1. 3 boxes of Jiffy Cornbread Mix prepared
  2. 1 cup of diced ham ( use leftover or you can purchase a 1/4 inch thick piece from the deli)
  3. 1 cup shredded cheddar, pepper jack or your favorite cheese
  4. 1 jalapeno – fine dice
  5. 1/4 small onion- fine dice
  6. 1 small tomato- chopped
  7. 1 ear of corn- peel and remove corn from cob
  8. salt/pepper to taste
  9. 1 tablespoon olive oil
  1. Preheat the oven according to the package instructions
  2. Grease a 13×9 pan with butter
  3. Saute (in olive oil) the ham and veggies until tender ( only about 2-3 minutes for added flavor)
  4. Add the ham, veggies, shredded cheese to the prepared cornbread batter, mix well
  5. Pour evenly into pan
  6. Bake according to package instructions.
  7. Serve warm OR cooled!



Easiest Hot Pepper Jam Recipe For Beginner Canning

pepper jam recipe

 Easiest Hot Pepper Jam Recipe For Beginner Canning

(this recipe can be modified to omit the heat, just skip the jalapenos)

Tis’ the season for canning!  Right about now your garden is probably giving you a harvest every day. If you don’t have a plan for cooking or preserving these veggies, they can add up fast! A great way to use them is canning!

Canning can be intimidating if you have never done it or are just beginning.  One thing to remember is that you have to follow every recipe and process exactly. No cutting corners, it is important to ensure food safety.

The good thing…. You won’t need to go out and spend $100 on new canning equipment. As long as you have a pot that is deep enough to cover the tops of your jars with water, you are good to go.  I recommend a Ball Canning Basket (pictured below) or a rack for inside your pot.  I use the basket, it is easy, just load it and drop in the water.  No tongs required to take it out.


TIP *    Make the canning process smoother by staying organized and clean!  Stay on track, put away anything you are finished with and clean up as you go.

What you need:  It may look like a lot, but it isn’t.

  • 2qt pot & a larger stock pot
  • mixing spoon
  • measuring cup/s
  • strainer
  • ladle
  • 4oz jam jars , lids, bands
  • bowl
  • knife
  • Anything else pictured here (yes this is my pile of clean dishes after I was done!)  :




  • 1 small green bell pepper
  • 1/2 red bell pepper
  • 6 jalapeno peppers
  • 1 – 3oz. packet of Liquid Pectin
  • 1 1/2 cup apple juice
  • 1 cup white vinegar
  • 4 cups white sugar


What to do:

Place all jars, lids and bands in a clean sink full of straight hot water. Let stand at least 5 mins. to sterilize. Place on a towel to air dry while you work.


Very finely chop the peppers. Bring the apple juice, vinegar and peppers to a boil, reduce to low and simmer for 10 mins.  Strain the juice from the mixture. Reserve the peppers if you wish to have them in the jam, if not then discard.


Rinse the sauce pan of any leftover peppers,  add the liquid mixture (2 cups worth) back into the sauce pan. Bring it to a boil while adding the sugar one cup at a time. Mix constantly.

Bring to a rolling boil. As soon as it is boiling, remove from heat, quickly stir in the pectin. Add back to the heat and boil for 1 minute.   Remove from heat. DO NOT OVER BOIL.  Jam will be “gummy”.


If you want the peppers ,  add them in now.  Then ladle into jars.  Leave about 1/4 inch of what is called “head space” (space between the top of the food product and the top of the jar).

Using a clean cloth, wipe the rims of the jars.  Add the lids and bands. Do not over tighten the bands, you want air bubbles to escape, hand tighten down just until snug.

Bring a large pot of water to a rolling boil.  Process jars for 5mins.  Make sure the water completely covers the jars.

Remove and let sit for 24hrs.

Canning Hot Water Bath


1. You will hear a “pop” from the jars, this is normal.

2. After 24hrs,  any jar with a lid that flexes when you push down on the middle needs to be refrigerated and consumed within 2 weeks.  This means it did not properly seal.

3. I chose to purchase these 4 0z. jars,  they were ($9 for 12), you can also use 8 0z. jam jars.  This recipe made 9- 4oz. jars.

Serve with crackers, or spread over cream cheese on a bagel!

Hot Pepper Jelly



Hearty Avocado & Turkey Salad With Greek Dressing

Hearty Avocado & Turkey Salad With Greek Dressing

Hearty Avocado & Turkey Salad With Greek Dressing

Salads are easy, anyone can make them.  But they can also be boring and leave you craving something more hearty.  Not this salad!  This avocado and turkey salad skips the lettuce and gives you a protein filled meal that will leave you feeling full and satisfied. 

What you need:

  • Your favorite glass or bowl
  • 1/2 avocado, diced
  • 1/2 Cup turkey , diced (if you do not have fresh turkey head over to the deli and ask for a thick slice or your favorite kind)
  • small handful of fresh baby spinach
  • 1 Can of whole beets, drained and diced
  • A few green or red grapes, halved 

For the Greek dressing:

  • 1 Cup of plain Greek yogurt
  • 1/4 tsp each salt & pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp each dried basil & oregano
  • 1 teaspoon of lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard (optional)

What to do: 

With your ingredients diced into bite sized pieces, simply layer them into your dish, glass or bowl.  Starting with the beets.  Add any additional ingredients you desire. 

For the dressing-  whisk  all the ingredients into the yogurt. Pour desired amount over salad. 

For added flavor and flare- 

Try sauteing the turkey in a little olive oil to give it a nice, warm smokey flavor! 

Hearty Avocado & Turkey Salad with Greek Dressing Recipe

Easy Quick Rise Dinner Rolls in One Hour

Easy Quick Rise Dinner Rolls in One Hour

Easy Quick Rise Dinner Rolls in One Hour

This is the quickest and easiest yeast roll I have ever made. No more thinking ahead the day before or hours prior to rise dough.  You can enjoy fresh, soft, fluffy dinner rolls in just an hour following this recipe. Using rapid rise yeast helps, but also this style roll does not require a long rise time.  I made them buttered, you can try experimenting with different herb toppings or add a touch more sugar and a little honey to turn them into Hawaiian rolls!

What you need:

2 Cups All Purpose Flour
1 Envelope of Rapid Rise Yeast
2 Tablespoons of Sugar
¾ teaspoons salt
1 cup water
6 Tablespoons Butter, divided into 2 Tablespoons each
Sea Salt and garlic Seasoning for the top if you wish

What to do:

Preheat the oven to 400º, reduce to 375º when you put them in the oven.

Mix the yeast, sugar and salt and 1 cup of flour in a large bowl.

Warm the oil, water and 2 tablespoons of butter in the microwave on 1 minute. Liquid should be warm , not hot to the touch. Add  to the flour mixture. Mix by hand for about until well combined.

Add ½ cup flour and continue to mix.  Flour your counter top, dump the dough onto the counter, add more flour until dough is no longer sticky, but a workable soft dough.

Knead for about 5-8 minutes.


Grease a glass pie plate or pan of your choice, separate into equal parts, roll into a ball and set them spaced about 2 inches. Let rise an additional 20 minutes. Brush with 2 tablespoons melted butter, bake on 375º for 20 minutes or until golden brown.

Brush with remaining butter. Salt or garlic if desired.

Easy Quick Rise Dinner Rolls in One Hour

Bacon & Cheese Stuffed Sweet Peppers

Bacon & Cheese Stuffed Sweet Peppers

I see these cute, colorful little peppers in the grocery store all the time and I just have to buy them. Like a green bell pepper, they are sweet, crisp and crunchy.  I snack on raw as well as use for cooking.

Bacon & Cheese Stuffed Sweet Peppers


One of my favorite dishes to make is stuffed peppers. Normally I make them traditional with rice, ground beef and sauce.  This time we wanted to try something different. These bacon & cheese stuffed sweet peppers were a huge hit, even the kids liked them. They usually won’t eat the traditional stuffed peppers!

These little guys make a perfect appetizer, lunch or side to a big Italian meal!

Bacon & Cheese Stuffed Sweet Peppers


  1. 8 Small Sweet Peppers
  2. 1 Cup of Ricotta Cheese
  3. 1/2 Cup cooked crispy bacon, crumbled
  4. 1/2 Cup shredded mozzarella cheese
  5. 2 tablespoons grated parmesan cheese (shaker cheese is fine!)
  6. 1 Medium egg (if you only have large eggs whisk it up and only pour half the egg into the ricotta)
  7. 1 teaspoon Italian blend seasoning ( or a pinch each of rosemary, thyme, oregano, basil)
  8. 1 small clove of garlic minced, or a pinch of garlic powder
  9. Olive oil
  10. pinch of salt & pepper
  1. Preheat the oven to 400
  2. Cut the tops of the peppers, remove the ribs & seeds
  3. In a medium bowl, beat (by hand) the egg into the ricotta
  4. Add the mozzarella, parmesan, bacon, seasonings and garlic, Mix.
  5. Spoon the mixture into each pepper
  6. Lay them on a cookie sheet that has been drizzled with olive oil
  7. salt & pepper
  8. Roast on 400 for about 15 minutes
  9. Cook time may vary

The Easiest 3 Step Loaded Baked Potato Salad


The Easiest 3 Step Loaded Baked Potato Salad

3 Step Loaded Baked Potato Salad

Crispy bacon. Cheddar cheese. Sour Cream. All yummy ingredients that help make this a great addition to any meal, especially your next BBQ! Show off with this easy, Loaded Baked Potato Salad. Who knew it would be so easy to make potato salad? One pot, one bowl, a spoon and measuring cup is all you need. Last time I purchased potato salad from the deli it was $5.99 lb. I made this potato salad with ingredients I already had right in my refrigerator!

What you need:

4 large potatoes
1/4 cup mayo
1/4 cup sour cream
1/2 cup cooked crispy bacon (or bacon bits)
1/2 cup shredded cheddar cheese
green onion to garnish
salt & pepper to taste

What to do:

  1. Wash, dry and cut potatoes into bite size pieces. Boil on Medium high until fork tender. Drain, rinse with cool water, set aside.
  2. In a medium bowl mix together the mayo, sour cream, bacon, cheese, salt & pepper.
  3. Add the potatoes, cover and refrigerate until cold. About an hour.

Tip* This salad is best if made in the morning or the day before. Add a spoonful of mayo or sour cream the next day if necessary.


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12 Delicious Thanksgiving Side Dish Recipes

12 Delicious Thanksgiving Side Dish Recipes

I love using Pinterest to find recipes around the holidays, but they can be hard to sift through and choose from.  So for your Thanksgiving Side Dishes, I did it for you.  I have included all the traditional types of side dishes. You will notice, however that they are absolutely not basic by any means. Each recipe has taken a traditional side dish and elevated it to a gourmet, restaurant style dish.  There is a mashed potato appetizer, green salad, squash, stuffing, stuffed mushroom, roasted potato, rolls and more!

The best part,  No Repeats.  You could make all of these for Thanksgiving and your guests would be raving about your spread! Enjoy

Garlic Herb Roasted Potatoes & Green Beans 

Easy Crockpot Cranberry Sauce (Make ahead!)

Crockpot Squash Casserole 

Portabella Stuffed Sweet Potatoes

Sausage Garlic And Quinoa Stuffed Mushrooms

Balsamic Beet Salad with Arugula, Goat Cheese & Walnuts

Rosemary Roasted Brussel Sprouts, Carrots, Parsnips

Harvest Apple Cranberry & Sage Sausage Stuffing 

Kale Salad with Apples, Craisins and Feta Cheese

Quick Dinner Rolls

Angel Biscuits 

Phyllo Potato Bites 

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