LUCY'S FAMOUS HAM SANDWICHES

Brad and I are in love with these! Boil the following together: 1 stick of butter 1 T mustard 1 T worcestershire 2 T brown sugar 1 T poppy seeds make sandwiches with small buns, ham, and swiss cheese. Place in 9x12 cake pan baste sandwiches with sauce, then pour the rest of the sauce over the sandwiches marinate 24 hours bake 325 degrees for 10 covered then 10 uncovered

Cinnamon Apple Muffins Recipe

My kids loved these! Serves: 12 Ingredients 2 cups all-purpose flour (+ 2 teaspoons for coating apples) 1½ teaspoons baking powder ½ teaspoon salt 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples) 2 cups diced apples ½ cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract ½ cup milk For the Topping: ½ cup butter, melted ½ cup granulated sugar ½ cup ground cinnamon Instructions Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Super-Delicious Zuppa Toscana (Allrecipes)

Original recipe makes 6 servings Change Servings 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed Directions Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Peach Sangria

My brother just made this for his baby shower this past weekend. Mix tropicana peach punch with seltzer water until tasty. Add Peach Schnapps for a kick and some sliced peaches for infused flavor. Gonna try this for the Fourth of July!

Ugly Dip

Ugly  Dip

2 cups Real Mayo, lite works but not fat free

1 – 8oz. cream cheese softened

2 cans whole kernel corn drained

1 can Rotel tomatoes w/ chilis

1 can black beans – drained and rinsed

1 bunch green onions

2 cups shredded cheddar cheese

*Mix mayo and cream cheese until smooth

Drain and rinse black beans in strainer, add corn to strainer and drain

Add beans, corn, Rotel tomatoes, onions and cheese to mayo/cream cheese*for extra kick I added 3-4 shakes of Kroger Zesty Blend and Watkins Blazin Cajun seasoning (1 tsp.)

Chill and serve with tortilla chips

Grape Salad

Grape Salad

8 oz. cream cheese

8 oz. sour cream

½ cup sugar

1 tsp. vanilla

Mix ingredients together until smooth.  I'd use a mixer b/c it's very hard to get it smooth without one.

Add 4 pounds of seedless grapes (either red or green or mixture of both) to above ingredients

Put in 9x13 pan

Topping

¾ cup light brown sugar

1 cup chopped pecans

Sprinkle mixture on top, cover and refrigerate overnight

(I've also substituted graham crackers finely crushed for the pecans b/c of a guest with nut allergies.  Tasted very good also.)