Sub Sandwich Recipe: Easy Healthy Pizza Sub

Easy Healthy Pizza Sub


Pizza Recipes

Did you ever know anyone who didn’t like pizza? Probably not since pizza is quite possibly one of the world’s favorite foods. In fact, the Neapolitan, a true Italian pizza is number two on the World’s 50 most favorite foods. With a few simple ingredients, it’s probably the local version of US southern cornbread. A crust made of wheat flour, three kinds of tomatoes, olive oil, salt, and basil makes the Neapolitan a classic.

History of Pizza


Historians tend to credit Greeks rather than Italians with the invention of pizza. This is probably because of their habit of piling different ingredients atop flatbread. The earliest Italian pizzas were either sweet or savory mixtures on flat bread. The word pizza first appeared in Latin text in the town of Gaeta in southern Italy around 997 AD. It was a noun describing an endowment that certain tenant farmers were to present to the town bishop at Christmas and Easter.

A flatbread existed in 16th century Naples called pizza. A poor man’s dish, it was sold in the streets long before it became a recipe. By the 17th century, the flatbreads in early pizzas were covered with a red sauce that was later replaced with tomatoes and perhaps fish. By 1843 toppings were growing more and more diverse. In the late 18th century the culinary art of adding tomatoes to yeast flatbread became commonplace in Naples. Pizza became a tourist attraction much like shrimp creole in New Orleans.

In June of 1889, it is said that a Neapolitan chef created “Pizza Margherita” in honor of the Queen consort of Italy by the same name. It was garnished with tomatoes, mozzarella, and basil to represent the colors of the Italian flag.

Modern Day Pizza

Pizza got a slow start in the New World, or North America, as European settlers thought tomatoes to be poisonous. The dish was introduced in America in the late 19th century when Italian immigrants arrived in America. Sold on the streets, it became a popular food in cities like NYC, Chicago, and Philly; and the rest they say is history.

Today pizza comes in all sorts of forms and variations. There are mini pizzas, with pizza ingredients atop a halved English muffin, pizza rolls frozen in a box for snacking and pizza salad. Pizza recipes offer everything from gourmet pizzas to healthy pizzas. There are even fruit and dessert pizza recipes.

Try a submarine sandwich pizza for a fun twist on pizza. Use whole wheat sub rolls, low-fat cheeses, fresh chopped veggies and lean ground beef or pork. This healthy mixture will allow you to slip in a few pepperonis and still have a healthy meal.


Ingredients For Pizza Sub


  • Four whole wheat sub rolls
  • 16-ounce jar Italian sauce, pre-made or homemade
  • One 8 ounce package Italian cheese mix, shredded
  • 1/2 cup each red onions, green peppers, mushrooms, black olives, chopped
  • 1 cup ground beef or sausage, cooked and crumbled
  • pepperonis
  1. Lightly toast halved rolls. Spread with Italian sauce
  2. Add pepperonis and ground sausage or beef. Top with cheese mixture.
  3. Sprinkle on onions, peppers, mushrooms and black olive slices.
  4. Top with another layer of cheese, and return to oven until the top layer of cheese melts.

Calabash Seafood: What Is Calabash Style

Calabash Seafood

Blessed is the seafood lover that lives, has friends or gets to travel often through a region in the Carolinas that begins just at the border of North and South Carolina, and ends on the outskirts of Myrtle Beach’s Grand Strand.

A drive through the area has signs offering Calabash style seafood, a way of preparing seafood that has been used in the region for many years.

Read on and you will find out what Calabash style seafood is, how it came to be and an easy way to prepare it at home.

What is Calabash Seafood?


The answer begins by asking another question. Where is Calabash?

Calabash is a small fishing village located near Little River, South Carolina. Nearby tourists areas include Ocean Isle, Sunset, and Holden Beaches. The larger Grand Strand of Myrtle Beach is less than an hour’s drive to the south.

The town had a population of 711 at the year 2000 census. It used to be even smaller and is still a small, quaint village. The main source of income for many of the village people is the seafood business. Fishermen take their boats out to sea and catch shrimp, flounder, and other seafood to sell to larger markets.

Fish Camps


Back in the old days, the town folk would have get-togethers called fish fries outdoors. These became known as fish camps. Then sometime in the 1940s, two sisters, Ruth Beck and Lucy Coleman, opened a restaurant featuring fresh fish prepared in a style the locals loved. The method included soaking freshly caught seafood in a thin, seasoned batter and then deep frying it.

Today, there is a trove of seafood restaurants in the area that serve Calabash style seafood. Some are very fancy, and some have remained quaint. But they all include Calabash fish on the menu. About 30 restaurants in Calabash alone serve Calabash-style seafood.

People in the fishing business here are not keen on the idea that the greater Myrtle Beach area uses the name Calabash for their seafood. Calabashians claim you can only get true Calabash style seafood in Calabash.

Calabash and Tourism


Despite the competition that spreads to the south, Calabash restaurant owners do well with the business they receive from the tourists and residents of the nearby beaches and towns to the west. Calabash in itself has become somewhat of a tourist attraction. A huge gift shop and local art gallery now attract plenty of business.


Calabash Seafood Secret Ingredient


The secret ingredient for Calabash seafood is-well, fresh seafood. Anyone that has ever eaten freshly caught fish, whether fresh or salt water, will attest to the fact that there is a huge difference in the taste. The sooner after being caught that it is eaten, the better it tastes.

Calabash style fish is made with shrimp, flounder, and oysters. Popular side dishes with Calabash style fish have traditionally been creamy cole slaw, french fries, baked beans, corn-on-the-cob and of course hush puppies. For those not familiar with hush puppies, they are simply cornmeal, onions, egg and a little milk that is dropped into hot grease to fry. People love to add hot sauce, tarter sauce and perhaps lemon and butter. This all gets washed down with plenty of sweet tea.

Maybe not the healthiest fish dish, it is always fried but always fresh. If you are ever near Calabash, you really must stop if you are even remotely fond of seafood. And who’s to say that this style can’t be done with freshly-caught freshwater fish. Just don’t tell the locals in Calabash. They will call you crazy.

Calabash Style Seafood Recipe

  • Fresh fish, flounder, shrimp, oysters, more
  • 2 Cups Milk
  • 1 Cup Flour
  • 1 Cup Cornmeal
  • Black pepper and paprika, to taste
  • Vegetable oil, for frying
  1. Mix ingredients in a bowl. Add fish, shrimp, etc.
  2. Let the fish or seafood soak while you prepare the rest of the meal.
  3. Heat 2 inches of oil in a skillet or use a deep fryer.
  4. Cook each kind of fish separately on 3 minutes on each side.
  5. Serve with lemon, butter, hot sauce, cocktail or tarter sauce.

Good Night, Mrs. Calabash.

For years, Jimmy Durante signed off from his old radio and TV show saying “Good night Mrs. Calabash, wherever you are.” It was always a mystery of sorts, and Jimmy preferred to keep it that way. Some claim that it was his way of a tribute to his late wife. They had resided in a town called Calabasas in California before she died in 1943. But to the locals, Mrs. Calabash is no mystery. Durante stopped while passing through the area during the 1940s after Miss Lucy Coleman and Miss Ruth Beck opened the first Calabash seafood restaurant. He was so taken with the food and the two young women, especially Miss Lucy, that he left saying he would make her famous. Miss Lucy Coleman was Durante’s Mrs. Calabash.

Healthy Homemade Popsicles: Blueberry Banana Swirl Pops


There is no reason to give the kids Popsicles made of Kool-Aide or even sugary fruit juice. These blueberry-banana swirl pops are sweet and tasty without the sugar.

Blueberries and bananas, especially over-ripe bananas are naturally very sweet-tasting .Popsicles made with fruits like strawberries, raspberries and blackberries need sugar to sweeten them because of their tartness. But blueberries and bananas can be sweetened with honey, and no sugar at all needs to be added.

No sugar makes these pops good for diabetic and overweight kids. Adults too. Additionally, blueberries are packed with antioxidants that fight disease.

These blueberry-banana Popsicles are rich, creamy and really delicious. Try them! I show you how step-by-step in a photo tutorial. This recipe makes four full-size pops. Double the recipe for more!

Puree two very ripe bananas


Add a six-ounce container of vanilla low-fat yogurt



Add two tablespoons honey and one tablespoon fresh lemon juice


Blend well


Pour out half of the banana-yogurt mixture and set aside


Add fresh blueberries and blend slightly


Layer the two mixtures into Popsicle molds . Swirl with a Popsicle stick and then place the stick in the middle



Place in the freezer for at least 8 hours. Place mold in warm water for a few seconds and release the Popsicles.


Ingredients for Blueberry-Banana Swirl Pops

  • 2 small to medium bananas, very ripe
  • 1/1/2 cups blueberries, fresh
  • 1 6-ounce container vanilla yogurt
  • 2 tablespoons honey
  • 1 tablespoon lemon juice, fresh


  1. Puree 2 ripe bananas
  2. Add yogurt, honey and lemon juice. Blend
  3. Set aside half of this mixture.
  4. Add blueberries in blender and blend slightly.
  5. Alternate layers of the two mixtures into Popsicle molds. Twirl with a Popsicle stick.
  6. Leave in the Popsicle sticks. Freeze for at least 8 hours.
  7. Dip mold into a bowl of very hot water for just a few seconds to release pops.



Chilled Garden Veggie Soup


Cold Summer Soup

There are a few things we miss about Winter when the weather is hotter than a firecracker on the Fourth of July. A crackling fire, a rare southern snowfall and a bowl of hot vegetable soup are at the top of this short list.

We can’t do anything about the snowfall. A crackling fire in the fireplace would be downright uncomfortable. No doubt, the neighbors would call the fire department, then the fire department would probably call a mental hospital. But we can do something about the hot veggie soup. We can turn it into a cold spicy garden veggie soup that the whole family will love.

Soups like vegetable, vegetable beef and chicken noodle are mainstays during the Winter for households with kids. They are inexpensive, healthy and comforting. Don’t let the hot weather come between the kids and soup this Summer. Introduce them to cold Summer soup.

Three Reasons for Cold Summer Soup


There are three great reasons to make cold Summer vegetable soup. First of all, it is brimming with nutrients.

This cold soup will be chock full of lycopene, the antioxidant with red pigment that gives foods like tomatoes, watermelons and red peppers their bright color. Studies at Harvard Medical School among others indicate that a high intake of lycopene helps prevent skin damage from ultraviolet rays and skin cancer. That is important in the Summer!

The second great reason for making cold Summer soup is to conserve energy. A Summer supper of cold veggie soup and grilled cheese or deviled egg sandwiches will not require a lot of oven use. The kitchen will stay cooler. The cheese or eggs and a cold glass of milk will add protein for a healthy and tasty meal.

Lastly, this cold Summer soup recipe calls for early Summer veggies like yellow squash, tomatoes, and zucchini. Fresh veggies taste better and locally grown or in-season produce usually cost less. If you have a garden or access to one picking fresh produce off the vine is a wonderful experience for kids. Some churches, schools and other organizations let the kids grow “Kinder Gardens”. Or, take a trip to a local farmer’s market with the kids. Farmer’s markets are great places to purchase local veggies, jams, honey and other good stuff. Another idea is to look for “U-Pick” farms. That would be a great outing for the kids and you would get the produce at a discount.



Vegetables In Cold Summer Soup And Their Nutrients

yellow and zucchini squash are packed with nutrients
  • yellow squash and zucchini both have some protein. contains vitamins C & A,antioxidants that fight free radicals
  • tomatoes have antioxidants that fight several cancers. more beneficial than apples food researchers say; lycopene protects skin from ultra violent rays; zeaxanthin benefits eye health
  • yellow squash also contains carotenoids, lutein, zeaxanthin to benefit eye health; also high in pectin, a specially structured polysacharide. thought to protect against diabetes
  • cucumbers are surprisingly high in vitamin C and are a good source of potassium.

Ingredients For Cold Summer Veggie Soup

  • One 48 oz. can Spicy V8 Juice
  • 1and 1/2 pound Ripe tomatoes
  • 1 pound Yellow squash, sliced and diced:;unpeeled
  • 1 pound Zucchini, sliced and diced; unpeeled
  • 2 Cucumbers, peeled, sliced and diced
  • 1/4 cup Olive oil
  • 1/4 cup lemon juice
  • Desired amount fresh parsley, chopped
  • Desired Amount fresh basil, chopped
  • 1 cup Water


  1.  Wash and scrub the veggies and herbs. Place in a colander to drain
  2. Slice and Dice the squash, zucchini. Peel and dice the cucumbers. Dice the tomatoes
  3. Pour can of V8 juice into a large bowl
  1. KIDS: Add chopped veggies into the bowl
  2. KIDS: Pour 1/4 cup olive oil and 1/4 cup lemon juice in measuring cup. Stir in the chopped herbs.
  3. KIDS: Stir the olive oil lemon juice mixture into the bowl. Add a cup of water. Stir well
  4. ADULT: Cover the bowl and put it in the fridge to “cook” for at least 2 hours. The flavors will meld together.

How To Make Tortilla Pinwheels: Easy Summer Lunch


Easy to Make Tortilla Pinwheels

Tortilla pinwheels are fun to make and just as much fun to eat. The kids will love making tortilla pinwheels with you! Pair them with homemade potato salad for a great summer lunch outdoors by the pool or on the patio. Practical yet festive, tortilla pinwheels will impress any summer guest.


The trick to tortilla pinwheels is all about creative ways to present food. Traditional cold cuts, lunch meats, cheeses, and greens, along with large-sized tortillas are used to make these tortilla pinwheels. Basically, they are just a different twist on a sandwich wrap. Kids can easily make these by themselves. But it’s a lot of fun to do them together! Think of different combinations for the cheeses and cold cuts. Be sure to use the thin sliced meats and cheeses for “easy rolling!” We made roast beef & cheddar, turkey breast & provolone, ham & Swiss. We used mixed greens with baby spinach.

Brush your preference of a mixture of either olive oil or melted butter sprinkled with your choice of fresh or dried herbs on the tortilla surface. We used dried parsley, basil and peppercorn flakes in olive oil. Olive oil is a healthy choice because it contains monounsaturated fatty acids that help lower total cholesterol and stabilize blood sugar. Butter is okay too, especially for the kids. Butter contains the Omega-6 fatty acids that make our blood a bit sticky so that it will clot. That’s sure to be important with all the summertime scrapes and cuts coming up this season.


Ingredients for Tortilla Pinwheels

  • 6-10 tortillas, extra large size
  • 1 cup salad greens, fresh mixed
  • 8-10 slices cold cut lunch meats, thin sliced
  • 8-10 slices cheeses, variety, thin sliced
  • 1/4 cup olive oil or melted butter
  • fresh or dried herbs

Instructions for Tortilla Pinwheels

  1. Brush the mixture of olive oil or melted butter and herbs over the surface of one side of the tortilla
  2. Slice the tortilla into strips about 3 inches wide. You should get 3 strips.
  3. Layer the mixed fresh greens on the tortilla.
  4. Add the cold cut lunch meat on top of the greens.
  5. Add the cheese slices on top of the lunch meat.
  6. Carefully roll up the strips.Secure with a toothpick.
  7. Leave as is or cut in half with a sharp knife to make them more like appetizers.
Brush melted butter or olive oil and herbs over the surface of the tortilla
Slice the extra large tortilla into 3 strips.
Add the greens on top of the tortillas.


Top the greens with your favorite cold cuts.


Top the cold cuts with your favorite cheeses


Roll the strips up and slice in half

Sand Cups: Beach Or Pool Party Treat

sand cups


Summer Birthday Parties for Kids

Lucky is the kid with a summer birthday!  I was born on a dreary January day. When I was growing up,  I longed for a summer birthday. Even December is a better birthday month than January. At least Christmas food and decoration themes can be used to spice up a December birthday party.

Why are Summer birthday parties best?


They can be held outdoors, and any kid (and parent) likes that best. A shady lawn, cool park, pool and beach side are great places for birthday parties. So lucky the adults who have a kid with a summer birthday!

Sand cups will be a big hit at a pool or beach birthday party or any Summer party. Are you having a Fourth of July party for families? Sand cups will be the perfect dessert for the kids.

Kids will enjoy helping to make sand cups. My version of sand cups uses Berry Blue Jello and gummy fish, gummy sharks or other gummy ocean animals. Keep your eyes open for the gummy sea animals. The bears and worms tend to out-number the gummy ocean animals. But they can be found! This year we actually found gummy octopuses sold at a gas station!

Berry Blue Jello is the ocean, cool whip is the sea foam and a mixture of vanilla pudding, a little cool whip, and finely crushed vanilla wafers crumbs form the beach and sand. Top the beach off with a Fruit Stripe gum beach towel, a cocktail umbrella, a round, peppermint “beach ball” and a Golden Teddy Grahams teddy bear with a tan!

This is a low-cook (vanilla pudding and Jell-o) no-knife no-knife recipe and safe for kids to assist with.

Ingredients for Sand Cups


  • 3 packages Jell-O brand gelatin, Berry Blue, large 6 oz. size
  • 1 package Jell-o brand instant pudding, French vanilla
  • 1 cup milk, for pudding
  • 1 box Vanilla Wafers, finely crushed
  • gummy sea animals, fish, sharks, etc.
  • peppermint candies, round
  • 1 container Cool Whip

Instructions For Sand Cups

  1. Prepare three packages of Berry Blue Jell-O according to directions.
  2. Pour plastic dessert cups 2/3 full and refrigerate to set.
  3. Half-way until set insert the gummy sea animals into the Jell-o.
  4. Prepare the instant pudding with the milk according to directions on package.
  5. Place 3/4 box vanilla wafers in a large Zip-lock bag and finely crush with a rolling pin.
  6. Mix 3/4 box of crumbs into the pudding along with half of the container of Cool Whip.
  7. When the Jell-o has firmly set (about 4 hours) remove from the fridge.
  8. Spread a thin layer of Cool Whip on the “ocean” to be the sea foam
  9. Carefully spread the pudding and wafer crumb mixture on top using a rubber spatula.
  10. Finely crush the remaining 1/4 box of vanilla wafers and sprinkle on top. Then add a stick of Fruit Stripe gum for a “beach towel”, round peppermint for a “beach ball”, a few Teddy Grahams on top and a “beach umbrella.
Fill clear plastic cups 2/3 full with Berry Blue Jello


Before Jell-O sets, add gummy fish, sharks or ocean animals.


A layer of Cool Whip is the ocean foam


Crush vanilla wafers in a large Zip-lock bag with a rolling pin.


Make vanilla pudding according to package directions


Stir in Vanilla Wafer crumbs

Mother’s Day Breakfast In Bed

Kids Make Breakfast in Bed for Mom


Moms love breakfast in bed on Mother’s Day! Somewhat a tradition, it is so cute and endearing when kids plan a breakfast in bed for Mom. Busily concocted and then carried in on a tray with flowers, even runny eggs and burnt toast is appreciated by Mom.

For Mother’s Day practice making these two easy kid’s eggs recipes this week. Maybe they will get the hint. Or better yet share the recipes now with Dad and really be “surprised” with breakfast in bed on Mother’s Day.

Eggs in a Nest and Eggs on a Cloud are fun easy ways to give breakfast bling to eggs.


How to Make Eggs in a Nest

Spread cream cheese and fruit on the holes

Basically, eggs in a nest is an egg cooked in a “hole” in a slice of bread. Eggs in a cloud involve whipping egg whites for the yolks to be cooked inside of. There are a lot of variations for the two eggs and toast recipes- some easy and others so elegant as to rival eggs Benedict.

One idea for eggs in a nest is to use a shape cookie cutter for cutting the hole from the bread. Use a cookie cutter to match the holiday!

Some cooks like to use layers of phyllo dough baked in muffin cups then adding the cooked ingredients ( ham, cheese, garlic and melted butter) inside the phyllo “baskets”. Other recipes for eggs in a cloud call for ingredients like grated gourmet cheese, chives or crumbled bacon.

We decided to go simple and easy with our eggs in a nest and eggs on a cloud recipes.

Easy Eggs in a Nest Recipe


Eggs in a nest is an especially easy eggs and toast recipe for kids. We used Texas Toast for the bread. I thought it would be less mess if the hole was somewhat thicker than regular bread slices. We really wanted to use a flower shaped cookie cutter but we couldn’t find one. We used a biscuit cutter instead. We toasted up the “holes”, buttered them and served them with our own cream cheese spread of diced apple and raisins.


  • one or two per person eggs, organic if possible
  • one slice for each egg Texas toast, other sliced bread if desired
  • butter, softened
  • salt and pepper


  1. Cut a hole with a biscuit or cookie cutter in each slice of bread
  2. Butter the bread and keep the holes
  3. Brown the bread unbuttered side down in a skillet
  4. Crack and drop the egg in the hole
  5. Cook for 3 minutes
  6. Transfer to baking sheet using a spatula
  7. Finish cooking under the broiler for 3-5 more minutes
Cut holes in bread with a biscuit cutter
Add toast unbuttered side down in skillet
Transfer eggs in a nest to baking sheet to finish under the broiler

Easy Eggs On A Cloud Recipe



  • One or two eggs per person, at room temperature
  • Thinly sliced ham
  • Thinly sliced Swiss cheese
  • One slice of bread per egg
  • 1/4 tsp cream of tarter per two eggs (optional)


  1. Preheat oven to 350 degrees
  2. Lightly toast and butter the bread
  3. Top with ham and cheese slices
  4. Place on a baking sheet
  5. Beat egg whites with electric mixer until stiff
  6. Top the toast slices with a serving spoon size dollop of egg white
  7. Make a depression in the “cloud” with the back of a spoon
  8. Slide egg yolks into the “clouds”
  9. Bake for 10 minutes or until egg is set and egg whites are golden brown
Lightly toast and butter bread slices
Top the toast with thin sliced ham and Swiss cheese
Beat egg whites until stiff
Use the back of a spoon to make an indention for the egg yolk

An “Eggstraordinary” Tradition

We hope these two recipes will help make Mom’s Day a little more special this year. The recipes are really easy and delicious. They could become some of the kid’s favorite recipes for breakfast. Happy Mother’s Day!

Pimento Cheese Recipe: Southern Sandwich Spread Or Dip


Master’s Golf Tournement

If “Augusta, GA is no place to be”, why are Tiger Woods, Jack Nicklaus and Arnold Palmer hanging around town? It’s the annual Master’s Golf Tournament held every year in Augusta. It is ceremoniously held the first full week of April when spring in the Southeast is putting on a show as spectacular as the tournament.

The Masters is one of four major pro-golf tournaments, and it is the only one held at the same venue every year. It is held at the Augusta National Golf Club, a private golf club in Augusta, Georgia. The course was designed by pro-golfer Bobby Jones who established the club in the early 1930s and soon after co-founded the Master’s Tournament with Clifford Roberts.

Food at the Master’s Golf Tournament

Just like fair or circus fare, the Masters has its own style of food. Sandwiches available are dirt cheap, all under $3.00. Specialties like Georgia peach ice cream sandwiches pop up from year to year. Water and soda are available, and until 4:00 pm you can buy beer. What ever happened to “It’s 5:00 somewhere?”

One of the most popular sandwiches at the tournament has traditionally been old southern style homemade pimento cheese.  A couple of years ago, for whatever reason, the chef who usually makes the pimento cheese didn’t come to the event.

Disappointed reporters and other attendees really noticed the difference in the famed homemade pimento cheese spread. It has been said that the regular maker of the pimento cheese spread refuses to share his secret recipe.

Hearing this news tidbit got me thinking. How long had it been since I had strolled into the old small town drug store lunch counter? The one that sold fresh hot dogs and hamburgers with homemade chili and creamy coleslaw? Their grilled pimento cheese always came with dill pickle garnishes and potato chips or french fries. The only thing else needed for drug-store- lunch-counter bliss was a tall glass of iced sweet tea.

Old southern-style grilled homemade pimento cheese sandwich is grilled on lightly buttered griddle.

Southern Pimento Cheese Recipe

Paula Deen’s sons have helped their Savannah, Ga native mom open a couple of fantastic restaurants and share many great recipes online and in published books. I used Bobby’s pimento cheese recipe to create a bit of a lighter version just by substituting low-fat cheddar, Monterrey Jack and cream cheese. I also wanted mine a little more on the hot side, so I added some cayenne pepper. It was delicious as both a dip and sandwich spread.

Ingredients For Old-Fashioned Homemade Pimento Cheese

  • one 8 ounce package cream cheese, low fat
  • one cup sharp cheddar, shredded, low fat
  • one cup Monterey Jack, shredded, low fat
  • one-half cup mayonnaise, light
  • peppercorns, cracked
  • one-half tsp house seasoning, recipe below
  • one-half tsp cayenne pepper
  • pimentos, chopped

Making Pimento Cheese Spread

  1. set out cream cheese to become room temperature
  2. cream the cream cheese with an electric mixer
  3. add other ingredients. Mix well with the mixer

Paula Deen’s House Seasoning

Paula’s House Seasoning is a simple mixture of black pepper, garlic salt, and salt. Paula uses one cup salt and 1/2 cup each of black pepper and garlic salt. For my homemade pimento cheese spread, I cut the recipe in half and used sea salt.

Delicious Homemade Pimento Cheese Spread

Begin by creaming the cream cheese with an electric mixer
Add the other cheeses and ingredients


Makes a great dip, too!


Easy Bunny Rolls Recipe Using Crescent Rolls

Walmart’s Bunny Buns

I saw Walmart’s cute life hack idea for bunny buns made from Crescent Rolls while at the checkout for my last Easter shopping. The line was long enough to see it three times on the Walmart Advertising screen.

They looked so cute and easy, now I had to stop at another store on the way home for Crescent Rolls and raisins. The directions were to:


  1. first roll out a triangle into a long rope.
  2. pinch off a bit to form a little ball for the tail.
  3. then roll the long rolls up in a swirl like a number 6.
  4. now form the bunny ears by splitting the top.
  5. add a raisin eye.
  6. brush on an egg white wash
  7. bake at 350 for 8 to 12 minutes

Easter Bunny Buns for Kids to Make


Walmart’s bunny buns are great for the kids to help make. Most of our’s turned out cute. But you have to have an eye for perspective when putting them together. They weren’t as effortless as the Walmart ad video makes them look. Some of ours looked more like snails with a ball on their neck. So you have to take care to put the tail in the right place.

This could be because there are two ears but only one eye. But the raisins would obviously be too big to use both. One option is to make one ear for a bunny profile. But this makes it look a little like a normal snail.

All in all, our Walmart bunny buns were a success. They’re a bit abstract, but they resemble rabbits well enough. And the recipe is easier than many other bunny bun recipes I’ve seen.

I highly recommend Walmart bunny buns.






Best Easter Ham Glazes

Easy Pineapple Cherry Ham Glaze

Now is the time to start planning your Easter dinner. What will be your main dish? Ham is a popular choice. A slow-cooked ham with a tasty glaze and attractive garnish will be a beautiful addition to the Easter Holiday table.

My favorite glaze for ham is a pineapple cherry one that I use to baste a fruited ham. The glaze is made with the juices drained from a 10-ounce jar of Maraschino cherries and a 20 ounce can of sliced pineapple. Following are the ingredients and directions for pineapple cherry ham glaze.


Ingredients for pineapple cherry ham glaze
  • one 20-ounce can pineapple slices, drain and reserve juice
  • one 10-ounce jar Maraschino cherries, drain and reserve juice
  • 1/2 cup brown sugar
  • one cup water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • one tablespoon corn starch
  1. drain juices from pineapple and cherries
  2. add juices to saucepan
  3. add the other ingredients
  4. heat on medium heat. stir until the mixture boils.
  5. boil for one minute. remove from heat

Basting Ham with Pineapple Cherry Glaze

I cook my ham in a 350-degree oven for 20 minutes per pound. I first put a cup of water in the roaster and place the ham in fat side up. I remove the ham half way through the cook time and score it. Then I begin lovingly basting it with the glaze. I continue to cook and baste two or three more times to ensure a juicy and succulent ham.


Garnish for the Ham

About a half hour before the cooking time ends I remove my ham once more. I garnish my ham with the pineapple slices and Maraschino cherries. I return the ham to the oven to finish baking. I turn off the oven at the end of the cooking time and let the ham slowly cool down. And, you guessed it, I baste it yet again with the pineapple cherry glaze.


Best Deviled Egg Recipe

I place my ham on a bed of greens such as endive. I surround my Easter ham with deviled eggs dusted with paprika. The Easter Ham is ready. Now all I need to do is plan is some side dishes. There are so many tasty dishes to go with ham! That should be easy!

Mom’s Best Deviled Egg Recipe:

  • 10 hard boiled eggs
  • one tsp dry mustard
  • one tsp celery seed
  • one tsp parsley flakes
  • 3/4 cup plain Greek yogurt
  • 1/2 cup sweet pickle relish
  • paprika

After cooling the boiled eggs, peel and halve them. Scoop out the yolks and place in a bowl. Mash the yolks using a fork. Add the other ingredients and mix well. Fill the egg white halves with the deviled egg mixture with a spoon or a pastry bag. Dust the eggs with paprika.


Other Ham Glazes

Other Ham Glazes:

Cola Glaze:

This recipe uses maple syrup, brown sugar, cola and Dijon mustard for a truly unique ham glaze.

Honey Glaze:

Dark corn syrup, honey and whole cloves will produce a glaze that mimics the famous one baked with honey!

Orange Glaze:

Apple cider, orange juice and orange marmalade mixes together with mustard and ginger. The result is a tangy sweet ham glaze.

Mango Orange Glaze:

Orange marmalade and mango chutney together with cloves and brown sugar will make a delicious glaze with a tropical twist.

Best Ever Ham Glaze: Orange marmalade and honey mustard must go great together in this truly unique ham glaze recipe.

Make these cute Deviled Egg Easter Peeps to go with your ham.