My Sis Tried It: Derby Board

This one is from my sister, she's having a Derby Party and shared this fun project with us - here's what she has to say:

I’m back! Sissy tried it! This time it’s a “craft”. Last year I went to a derby party and played a super fun game they had apparently made with painted lines on a table cloth and wood horses. You bet dollar bills, rolled dice and moved around the board. Thats as far as my memory went so I had to start digging. 

I tried to “buy” this tablecloth, which of course I couldn’t find. I even tried Etsy with no luck! (Hey sister maybe you should make this and sell it there?). Anyway, so I then set about making it. 

I got a cheap vinyl tablecloth from Etsy, a nice long level and ordered the wood numbered horses on Amazon. 

I then googled the “rules” off chat gtp which I am sticking below as well!  (I can find the rules but not the board?) haha. 

Anyway. So fun! I love the way it turned out!! 

4.29.25: TT how to julienne vegs

4.29.24: baked broccoli cheese balls 

4.29.23: words

4.29.22: eggs florentine

4.29.21: lemon glazed chicken breast 

4.29.20: grandma's cinnamon twists

4.29.19: make a cork trivet
4.29.18: Mickey shows how to make a raised bed
4.29.17: dance recital
4.29.16: dollar store frame with clip

Tip-sy Tuesday: quick tip to ripen bananas for baking

I wanted to make the chocolate banana bread I posted yesterday but my bananas weren't ripe enough, so I tried this tip I saw for getting them riper, quicker, when you want to bake with them. Totally worked! 

Put unpeeled bananas on a piece of parchment paper on a baking sheet and place in the oven at 300˚ until the skins turn black, 15 to 20 minutes. The flesh will be sweet and soft—and perfect for baked goods.

Note: They are quite mushy and gooey after baking like this so it only works for baking with them. 

4.28.25: sweet and spicy carrot salad

4.28.24: 🔥 week 17

4.28.23: MSTI jalapeno popper grilled cheese

4.28.22: MSIH cheesy chicken and rice

4.28.21: tortilla pizza

4.28.20: TT: baking powder

4.28.19: 🔥

4.28.18: cucumber cooler

4.28.17: Brooke made slime

4.28.16: sample sale photography

Chocolate Banana Bread

I saw this recipe in an online cookbook and love the idea of putting the banana on top like this - so fun. I gave this first loaf to M and L - she wrote they love it and especially loved it warmed in the microwave, the slightly melted chocolate chips and warmed banana made it a nice treat. She couldn't send a picture tho because she devoured it before thinking to get a photo hahaha. I'll be making more of this one now that I hear it's so good!

• 1 1/2 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder 
• 1 t. salt
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. ground cinnamon
• 1/2 t. ground cardamom (optional)
• 3/4 cup semisweet chocolate chips
• 1 1/2 cups mashed very ripe bananas (about 3 to 4 large bananas), plus another to put on the top of the loaf if desired
• 3/4 cup firmly backed light brown sugar
• 1/2 cup vegetable oil
• 1/3 cup sour cream or plain Greek yogurt, room temperature
• 2 large eggs, room temperature
• 2 t. vanilla extract
• desired toppings, see below for variations 

Preheat oven to 350'. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray, and line it with a piece of parchment paper overlapping the edges so you can lift the bread out after it's baked. Set aside. 

In a large mixing bowl, whisk together the flour, cocoa, salt, baking powder, baking soda, cinnamon, and cardamom (if using). Use a spoon to stir in the chocolate chips until they're coated with flour. 

In a medium bowl, combine the bananas, brown sugar, oil, sour cream or yogurt, eggs, and vanilla. Whisk until smooth Pour the banana mixture into the flour mixture and stir until well combined. Pour the batter into the prepared pan and top as desired or leave plain. 

Bake for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then carefully remove the loaf from the pan using the parchment paper handles and transfer to a cooling rack. Serve slightly warm or completely cooled. 

VARIATIONS:

-Top with one peeled banana halved lengthwise. Arrange the 2 slices cut side up on top of the batter and sprinkle generously with coarse sugar. 

-Sprinkle generously with chocolate chips before baking. 

-Chocolate drizzle: heat 1/2 cup chocolate chips and 1/2 cup heavy cream in the microwave in 20-second intervals until the chocolate is melted, 1 to 2 minutes total. Stir until smooth and ribbon over the bread. 

-Make it muffins: line a 12-cup muffin pan with paper cupcake liners and divide the batter among each liner, about 1/3 cup each. Bake at 425' for 5 minutes. Reduce the temperature to 350' and continue baking for 15 to 20 minutes. Transfer the muffins to a cooling rack to cool completely. 

-Make it plain: replace the cocoa powder with 1/2 cup all-purpose flour, decrease the baking soda to 1/4 teaspoon, and increase the cinnamon to 1 teaspoon. The chocolate chips can be kept, omitted, or replaced with chopped nuts. 

recipe found at the Preppy Kitchen. 

4.27.25: 🔥 week 17

4.27.24: words (live with purpose)

4.27.23: Macey's chicken parmesan

4.27.22: stuffing with zucchini

4.27.21: TT stovetop splatter tip

4.27.20: t-shirt face mask

4.27.19: Brooke made a bubble maker 

4.27.18: Mickey's beersbee  

4.27.17: accessories closet 

4.27.16: decadent chocolate cake 

Tip-sy Tuesday: Ham Cuts

I made a ham for Easter last weekend and the recipe I followed called for a bone-in, whole (not sliced) ham. Standing at the grocery store meat counter I didn't know which would be the better choice for this recipe so I did a quick search and learned that shank hams are leaner and easier to carve due to a simple straight bone, and ideal for soups. Butt hams are meatier, fattier, and more tender, but have a complex, tricky T-shaped bone to navigate. Also, shank is generally more budget-friendly*, while the butt is considered better for presentation. 

I went with the shank and it was delicious.

*note my store sold both cuts for the same price. 

4.7.25: toilet paper bunny 

4.7.24: 🔥 week 14

4.7.23: rice dyed Easter eggs 

4.7.22: air fried pickles by Jen

4.7.21: banana oatmeal cookies

4.7.20: Natalie makes crepes

4.7.19: around the campfire 🔥
4.7.18: swedish fish cocktail
4.7.17: DIY phone case 
4.7.16: how to repair a wall clock

Tip-sy Tuesday: Candles

I love this idea on controlling the scents when lighting multiple candles, not sure why I didn't think of this myself hahahah. This tip was in an article about items the author likes to buy at Michaels but you can find unscented candles everywhere. 

tip found at BHG :

 I like to chill with a lot of candlelight in the evening, but I don’t want multiple scented candles competing for attention. So I’ve taken to supplementing one scented jar candle with a bunch of basic, unscented pillar candles in white or cream, which you can source at Michaels at reasonable prices. (They also have battery-operated LED candles, but for indoor use, I will always prefer the real thing.)

Deviled Egg Dip

I saw this recipe for deviled egg dip and think this would be a great addition to our Easter dinner menu! We love deviled eggs and I can't wait to try it in dip form. I haven't made it yet so am just copy/pasting the recipe I found here at BHG:

• 
  

• 6 eggs

• 2 Tbsp. sweet pickle relish

• 1 shallot, finely chopped (2 Tbsp.)

• 1 Tbsp. capers, drained

• 1/3 cup full fat plain Greek yogurt

• 1/4 cup mayonnaise

• 1 Tbsp. Dijon mustard

• 1 tsp. white wine vinegar

• 1/2 tsp. bottled hot pepper sauce

• 1/4 tsp. kosher salt

• 1/4 tsp. ground black pepper

• 2 Tbsp. chopped fresh chives, divided

• Paprika

  
  

  1. Cook Eggs:

     Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a full rolling boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain.

  2. Peel Eggs: 

     To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end.

  3. Grate Eggs: 

     Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs.

  4. Finish and Serve: 

     Stir in relish, shallot, and capers. Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper. Fold in until combined. Fold in 1 Tbsp. chives. Top with remaining 1 Tbsp. chives and paprika. Serve with vegetable crudités and/or crackers.

  
  

  3.30.25: 🔥 week 13

  3.30.24: bunny cookies

  3.30.23: air-dried clay ornaments

  3.30.22: lasagna casserole

  3.30.21: TT deviled eggs (and cute deviled egg chicks) 

  3.30.20: April plan

  3.30.19: brown rice risotto
  
  3.30.18: shaving cream dyed Easter eggs
  
  3.30.17: desktop organizing
  
  
  3.30.16: blueberry crumb cake

3/28 ~ Words

 

3.28.25: thru the years

3.28.24: zucchini banana bread

3.28.23: GF baking tips

3.28.22: Miss Lori's Easter porch decor 

3.28.21: 🔥week 13

3.28.20: road trip day 6

3.28.19: how to sew silverware pouches

3.28.18: spring flower upside down wreath

3.28.17: DIY mod podge

3.28.16: make a zipper bracelet

Sissy Tried It: Chocolate Overnight Oats

Here's another 'sissy tried it' post from Jenny:

Even though I have yet to be successful on one of these Facebook recipe tries, I decided to give it another go! This time I saw a recipe for chocolate overnight oats. I have never tried making overnight oats before, but the prospect of eating something that looked like dessert for breakfast drew me in.
The ingredients were very simple (which is of course one of my main criteria in a recipe) and it said “healthy” in their caption,  so I whipped it all together. 
SUCCESS! FINALLY! 
This one was actually delicious. Easy, tasted great, and gave me a great jolt of protein to start my day!

I am attaching the original recipe from the Facebook post with my actual pictures. Definitely give this one a try!

3.27.25: thru the years

3.27.24: pineapple stuffing

3.27.23: black bean tacos

3.27.22: 🔥 week 13

3/27/21: bunny butt pancakes 

3.27.20: road trip day 5

3.27.19: red, white, and blue berry trifle

3.27.18: Easter nest cake

3.27.17: k-cup bluebird

3.27.16: Easter flower ideas

 

Sweet Baked Ham

I thought I've posted this recipe before but can't find it, so here it is again if you're looking for a new recipe. This is really good and easy (I know, most ham recipes are easy!), I like this one because it's more of a shredded or chunked ham instead of sliced. I will update if I remember to take pictures on Easter this year!

yield: 10 SERVINGS

 

prep time: 10MINUTES MINS

cook time: 4HOURS HRS

total time: 4HOURS HRS 10MINUTES MINS

INGREDIENTS

• 5-7 pound precooked bone-in ham (see note)
• White distilled vinegar
• Water
• 1 cup brown sugar
• 1 ½ tablespoons ground dry mustard

INSTRUCTIONS 

• Place the ham in a large pot (larger than you think - the liquid is splashy while cooking) and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid.
• Bring to a boil over high heat, reduce the heat to medium and continue to simmer vigorously for 2-3 hours, until the meat easily falls off the bone. Add more time, as needed until the meat is tender. Also if the liquid reduces, add more during cooking so the ham stays mostly covered.
• When finished cooking, carefully remove the ham from the pot to a rimmed sheet pan, discarding the liquid. Let the ham cool until it is easier to remove the meat from the bones.
• In a small bowl, stir together the brown sugar and mustard.
• Shred the ham, discarding the fat and bones, and place half of the ham in a 9X9-inch baking dish (or a similar size). Sprinkle half of the brown sugar mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining brown sugar mixture.
• Cover the dish tightly with foil and bake at 325 degrees for 1 hour. Serve warm or at room temperature.

NOTES

Ham Type: do not use a pre-sliced/spiral sliced ham. It will be very, very dry. Look for a cut of ham that is not sliced and still has the bone-in. The best cut I've found is a butt or shoulder cut (might be labeled shank, also). 

Ham Size: you can make a larger ham than 5-7 pounds; you'll need a larger pot to accommodate the ham (and will increase the sugar/mustard mixture accordingly). My friend, Mel, that gave me the recipe, boils her ham in a huge pot outside on her propane stove (like a camp chef-type stove). I only had my classic stovetop available and used my biggest pot with the 5-7 pound ham. 

Make-ahead: the ham can be boiled and shredded a few days in advance of baking. It can also be assembled with the brown sugar mixture a day ahead of time.

Cooking Time: take care not to boil the ham TOO long or you'll end up with ham jerky and you don't want that. If you are worried about time, err on the side of taking it out at 2 hours (even if it means you are having to cut part of the ham away from the bone instead of it falling away). It should still be very tender.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sweet-baked-ham-the-most-unique-and-delicious-ham-ive-ever-had/

recipe found here at melskitchencafe

3.26.25: thru the years

3.26.24: tt cilantro leaves tip

3.26.23: 🔥 week 13

3.26.22: wilma's chicken and rice

3.26.21: distressed dresser

3.26.20: road trip day 4

3.26.19: the front tuck

3.26.18 and 3.26.16: Peep cupcakes

3.26.17: Al's west african peanut soup 

Cabbage Soup

I posted this recipe in 2016; I overheard my niece talking about making cabbage soup so now I want to make some too! Here's how I make mine, there are lots of variations:

It's been chilly the last couple days and I felt like soup, this one is roughly based on Cabbage Soup - from the cabbage soup diet that has been around and popular forever - I've combined a few different recipes to come up with this version; I don't follow the diet (mostly because one day is eating all-you -can-eat soup and bananas -yuck, I'd starve haha) but I really like this soup! It's simple and quick to make, and you can tailor it to whatever veggies and spices you like.

Here's my version (but really, add or subtract to it and it'll still taste good!):

In a large pot saute 1/2 cup diced onion, 1/2 cup diced celery and some chopped garlic in a little bit of olive oil, after a couple minutes start adding whatever veggies you like cut into bite sized pieces. This time I did mushrooms, green beans, carrots, yellow pepper, zucchini - it can definitely be a "clean out the fridge" time - let it cook for a few minutes before adding 28oz canned diced tomatoes with the juice, v8 juice (I used 4 little cans), 1 packet of dried onion soup mix, and chicken broth - I add however much liquid makes the soup the consistency I want. Let it cook until the veggies are just starting to get tender, maybe 15 minutes; then add 1/2 chopped head of cabbage, cover and cook for another 10 minutes. Start to finish this takes about 45 minutes, don't let it cook too long or everything gets soft and a bit mushy. This makes quite a lot,  I put it in the fridge and it takes me a few days to finish it, I haven't tried freezing it but don't know why you couldn't. I eat this for snacks and lunch, it's flavorful, filling, and low calorie -  you can google how to do the whole "cabbage soup diet" if you're interested, and if you like bananas :)

3.25.25: thru the years

3.25.24: dotted egg art

3.25.23: words

3.25.22: ants on a log

3.25.21: oatmeal bread

3.25.20: road trip day 3

3.25.19: 3-strand beaded bracelet

3.25.18: glazed baked ham and pineapple stuffing

3.25.17: frozen smoothies

3.25.16: Brooke has some Easter kid crafts