The flavor is rich, bright, and perfectly balanced with a little crunch from the pickles and a touch of lemon for freshness. Once you try homemade tartar sauce, you may never want the bottled version again.

You’ll also love my Dill Pickle Pasta Salad and Homemade HushPuppies! 

Simple Ingredients At A Glance

• Real Mayonnaise – The only mayo I use is Duke’s. Feel free to use your favorite brand.
• Finely Chopped Dill Pickles – You can use sweet pickles if you prefer. 
• Finely Chopped White Onion – adds so much flavor!
• Minced Fresh Dill – If you don’t have fresh, dried will work. 
• Lemon Juice – Again, fresh is always better! 
• White Granulated Sugar – just a teaspoon! You can leave out the sugar, but it balances the acidity of the pickles and lemon juice. 
• Black Pepper – cuts through the richness of the mayo. 

Quick and Easy Directions (Full Printable Recipe Card Down Below!)

Combine all ingredients in a small mixing bowl and stir until fully combined.

You can use it immediately, or if you would like it to thicken a bit, cover it and refrigerate for at least 2 hours.

Helpful Tips

• Do not freeze. Store in an airtight container in the fridge for up to 1 week. 
• Some people like onions in their tartar sauce, and some don’t. You can eliminate the onions if desired. In my opinion, they add great flavor to the mix.
• Choose your favorite pickles. If you prefer sweet pickles instead, go for it. That’s the best part about homemade food.

Yield: 2 cups

Easy Homemade Tartar Sauce

Print

Creamy, tangy, and full of fresh flavor, this quick and easy tartar sauce recipe comes together in minutes with simple ingredients. Perfect for serving with fish, shrimp, crab cakes, fries, and more.

Prep Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

• 1 ¼ Cups Mayonnaise (I use Duke's)
• 1 Cup Finely Chopped Dill Pickles
• 2 Tablespoons Finely Chopped White Onion
• 1 Tablespoon Minced Fresh Dill
• 1 Tablespoon Lemon Juice
• 1 Teaspoon White Granulated Sugar
• ¼ Teaspoon Black Pepper

Instructions

1. Combine all ingredients in a small mixing bowl and stir until fully combined.
2. You can use it immediately, or if you would like it to thicken a bit, cover it and refrigerate for at least 2 hours.
3. Store in an airtight container, in the fridge, for up to 1 week.

Notes

• Do not freeze.
• Some people like onions in their tartar sauce, and some don’t. You can eliminate the onions if desired. In my opinion, they add great flavor to the mix.
• Choose your favorite pickles. If you prefer sweet pickles instead, go for it. If you don't like a lot of pickles, you can halve the amount. That’s the best part about homemade food.

Nutrition Information

Serving Size

2 Tablespoons
Amount Per Serving Saturated Fat 0gFiber 0gProtein 0g

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Check out my recipe for Muddy Buddy Peanut Butter Cookies – so good!

Muddy Buddies are often called puppy chow because they look a little like dog food kibble. The powdered sugar coating gives the snack its classic look. It may have a funny nickname, but this treat is definitely made for people and tastes delicious.

You can make this sweet treat with crunchy cereal, chocolate, M&M’s, and powdered sugar. Red, white, and blue M&M’s make it perfect for patriotic holidays and summer parties.

Step-By-Step Instructions (Full Printable Recipe Card Down Below!)

Microwave red candy melts on high for 2 minutes. Drizzle melted candy melts over the Chex cereal. Stir gently. 

Sprinkle powdered sugar over the chocolate-coated cereal while it’s still wet. Wearing rubber gloves, gently toss the cereal, then add another ¼ cup of powdered sugar and toss again until they’re nicely coated.

Repeat steps 2-6 for the blue candy melts.

Place the muddy buddies on one side of the prepared baking sheet and roughly spread them to dry (this doesn’t have to be flat or perfect).

Allow the muddy buddies to rest on the pan for 10 minutes. Place the muddy buddies in a serving bowl and toss in the M&M’s. 

Helpful Tips:

• Store in an airtight container in a cool, dry place for up to 1 week. Do not freeze or refrigerate them, as moisture will ruin them.
• If you would like to skip the rubber gloves, you can mix it all in a large ziplock bag, but I found this method more cumbersome.
• If using the rubber gloves, dusting them with a bit of powdered sugar before diving in will make it much easier.

If you’re looking for even more delicious Patriotic foods, try my Red, White & Blue Fudge. Red, White & Blue Trifle and Red, White & Blue Cobbler are also great additions to a summer party. 

Yield: 4 Cups

Red White and Blue Muddy Buddies

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Red, White, and Blue Muddy Buddies are a sweet and crunchy no-bake snack. This festive puppy chow recipe is perfect for the Fourth of July, Memorial Day, and summer parties.

Prep Time 15 minutes

Cook Time 4 minutes

Additional Time 10 minutes

Total Time 29 minutes

Ingredients

• 4 Cups Rice Chex Cereal, divided
• 1 Cup Red Candy Melts
• 1 Cup Blue Candy Melts
• 1 Cup Powdered Sugar, divided
• ⅔ Cup Patriotic M&M’s

Items Needed:

Toggle ingredient group

• 9x13 Baking Sheet
• Parchment Paper
• Rubber Gloves

Instructions

1. Line a 9x13 baking sheet with parchment paper and set aside.
2. Place 2 cups of the Chex in a medium mixing bowl. Set aside.
3. In a small microwave-safe bowl, place the red candy melts. Microwave on high for 2 minutes, stirring every 30 seconds to prevent burning.
4. Once the candy melts are smooth and lump-free when stirred, drizzle them over the Chex cereal and gently mix until the cereal is fully coated. Be patient, or you’ll break all your cereal.
5. Sprinkle ¼ cup powdered sugar over the chocolate-coated cereal while it’s still wet, and using rubber gloves, gently toss the cereal before adding another ¼ cup powdered sugar and tossing again so they’re nice and coated.
6. Place the muddy buddies on one side of the prepared baking sheet and roughly spread them to dry (this doesn’t have to be flat or perfect).
7. Repeat steps 2-6 for the blue candy melts.
8. Allow the muddy buddies to rest on the pan for 10 minutes.
9. Place the muddy buddies in a serving bowl and toss in the M&M’s. Enjoy!

Notes

• Store in an airtight container in a cool, dry place for up to 1 week. Do not freeze or refrigerate them, as moisture will ruin them.
• If you would like to skip the rubber gloves, you can mix it all in a large ziplock bag, but I found this method more cumbersome. 
• If using the rubber gloves, dusting them with a bit of powdered sugar before diving in will make it much easier.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 427Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 516mgCarbohydrates 100gFiber 1gSugar 40gProtein 4g

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With just three simple ingredients you probably already have on hand, you can whip up a homemade substitute in seconds. It’s quick, convenient, and works perfectly when you’re in the middle of a recipe and need self-rising flour on the fly.

What is Self-Rising Flour?

There’s just something about self-rising flour that feels like home in a Southern kitchen. I use White Lily because that’s what my mom used. But when I don’t have it on hand, I make my own. 

Self-Rising Flour is simply a pre-mixed combination of all-purpose flour, salt, and baking powder. Just mix the ingredients together, and you’ve got self-rising flour. All-Purpose Flour is plain, and you need to add leavening agents. 

I always use self-rising flour to make Mom’s Homemade Biscuits, Bacon-Tomato Cobbler, and Southern Peach Cobbler. 

Helpful Tips

• I do not suggest refrigerating or freezing this flour mixture. Moisture can cause it to lose its effectiveness.
• This can be used just like the store-bought self-rising flour. No adjustments are needed for amounts in recipes.
• When storing flour for a while, be sure to stir it well before using it to ensure the best results.
• This flour will last for at least 3 months when stored in an airtight container in a dark place, such as a pantry or cabinet. 

Yield: 4 Cups

Homemade Self-Rising Flour

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A quick, easy homemade self-rising flour substitute made with just 3 pantry ingredients. Perfect for biscuits, pancakes, cakes, and when you’re out of store-bought self-rising flour.

Prep Time 3 minutes

Total Time 3 minutes

Ingredients

• 4 Cups All Purpose Flour
• 2 Tablespoons Baking Powder
• 2 Teaspoons Salt

Instructions

1. Combine all ingredients in a medium mixing bowl and whisk until well combined.
2. Store in an airtight container for up to 3 months, in a cool, dry area. 

Notes

• I do not suggest refrigerating or freezing this flour mixture. Moisture can cause it to lose its effectiveness. 
• This can be used just like the store-bought self-rising flour. No adjustments are needed for amounts in recipes.
• If you take your time using the recipe, be sure to stir the flour well before using it to ensure the best results.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 229Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 463mgCarbohydrates 48gFiber 2gSugar 0gProtein 6g

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The post Easy Homemade Self-Rising Flour: 3-Ingredient Recipe appeared first on An Alli Event.

Skip the overpriced store-bought bottles. This quick, homemade version gives you the same bold flavor for a fraction of the cost.

Simple Directions (Full Printable Recipe Card With Detailed Instructions Down Below!)

Combine all the ingredients in a small pot. 

Heat slowly, without stirring, until small bubbles form along the edges of the honey.

Remove from the stove and use it immediately, or if you would like it to thicken a bit, place it in a mason jar, cover it, and let it rest for about an hour. Enjoy!

Helpful Tips

• Store in an airtight container (I like mason jars best) and keep it in the same place you normally keep your honey (a cool, dry place). This will keep for many months (it still hasn’t expired on me). Do not place in the freezer.
• You can reduce the amount of crushed red peppers to your preference.
• I tend to leave my crushed red peppers in the honey, but some people prefer them removed. There are two reasons for this. One, people want the honey to be smooth, and two, the honey continues to become spicier as the crushed red peppers remain in it. If you would like the crushed red peppers removed, simply pour them through a fine mesh sieve right as it comes off the stove and is still thin.

Speaking of honey, you’ll love my Delicious Honey Glazed Baked Ham. I always get recipe requests for the glaze. My Honey Glazed Roasted Salmon and Vegetables is the perfect sheet pan meal, and my family has always enjoyed my Honey Glazed Baked Chicken. You use regular honey for these recipes. 

The perfect ending to any meal is Peggy’s Honey Bun Cake. It’s always a winner! 

Yield: 8 Ounces

Easy Homemade Hot Honey

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A quick and easy three-ingredient hot honey that’s perfectly sweet with a touch of heat.

Prep Time 2 minutes

Cook Time 5 minutes

Additional Time 1 hour

Total Time 1 hour 7 minutes

Ingredients

• 8 Ounces Honey
• 1 Tablespoon Apple Cider Vinegar
• ½ Tablespoon Crushed Red Pepper

Items Needed:

Toggle ingredient group

• Small Pot
• Measuring Cups and Spoons
• Fine Mesh Sieve (optional)

Instructions

1. Combine all the ingredients in a small pot over low to medium heat.
2. Heat slowly, without stirring, until small bubbles form along the edges of the honey and it has thinned.
3. Remove from the stove, and you can either use it immediately or, if you would like it to thicken a bit, place it in a mason jar, cover it, and let it rest for about an hour. Enjoy!

Notes

• Store in an airtight container (I like mason jars best) and keep it in the same place you normally keep your honey (a cool, dry place). This will keep for many months (it still hasn’t expired on me). Do not place in the freezer.
• You can reduce the amount of crushed red peppers to your preference. 
• I tend to leave my crushed red peppers in the honey, but some people prefer them removed. There are two reasons for this. One, people want the honey to be smooth, and two, the honey continues to become spicier as the crushed red peppers remain in it. If you would like the crushed red peppers removed, simply pour them through a fine mesh sieve right as it comes off the stove and is still thin. 

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There’s just something about the 4th of July that calls for easy snacks you can grab between fireworks, backyard cookouts, and family fun. You don’t need any fancy ingredients or baking skills. Just a few minutes, a little dipping, and you’ve got a patriotic treat that everyone will reach for. Perfect for cookouts, pool parties, or just hanging out waiting for the fireworks to start.

Ingredients At A Glance 

• Pretzel Snaps
• White Candy Melts
• Blue Candy Melts
• Red Candy Melts
• Red, White, and Blue M&M’s

You’ll also need a 13×9 baking sheet and parchment paper. 

Easy Steps (Full Directions With Printable Recipe Card Down Below!)

Line a 9×13 baking sheet with parchment paper, then arrange the pretzels in a single layer on the pan, leaving just a bit of space between them.

Place a candy melt on each pretzel. Bake 5 minutes until the candy melts are soft. 

Add an M&M to each candy melt, then gently push it in until the candy slightly sinks into the chocolate. Once you’ve placed all the M&M’s, allow the pretzel bites to rest for 30 minutes or until set.

These pretzel bites are so easy to make and are perfect to serve on a patriotic holiday! 

Helpful Tips When Making Pretzel Bites

• Store in an airtight container in a cool, dry area for up to 1 week. Do not store in the fridge or freezer, as moisture can ruin them.
• I used dark blue candy melts, but you can use whatever shade you have on hand.
• Candy melts, depending on the brand, can vary in size, but all of them should fit a pretzel snap without issue.
• If it’s not easy to lightly push the M&M into the candy melt, or the candy melt cracks, the pretzels either need to be cooked longer or the candy melts are older.

You’ll Also Love These Recipes!

• White Chocolate Covered Popcorn
• Blackberry Glazed Grilled Ribs
• Air Fryer Jalapeno Bites
• Patriotic S’mores On A Stick
• Patriotic Tabletop And A Pina Colada Milkshake
• Red, White & Blue Cobbler

Yield: 60 Pretzel Bites

July 4th Pretzel Bites

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These easy July 4th pretzel bites are made with crunchy pretzels, smooth candy melts, and red, white, and blue M&M’s for a sweet and salty patriotic treat. Perfect for parties, they come together quickly and are always a crowd favorite.

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• 60 Pretzel Snaps
• 20 White Candy Melts
• 20 Blue Candy Melts
• 20 Red Candy Melts
• 60 Red, White, and Blue M&M’s

Items Needed:

Toggle ingredient group

• 9x13 Baking Sheet
• Parchment Paper

Instructions

1. Preheat the oven to 200º F.
2. Line a 9x13 baking sheet with parchment paper, then arrange the pretzels in a single layer on the pan, leaving just a bit of space between them.
3. Put one candy melt on each pretzel.
4. Bake for 5 minutes or until the candy melts are soft. They will not change shape even if they’re soft, so don’t base it on just how they look.
5. Place an M&M on top of each candy melt, and gently push it in until the candy slightly sinks into the chocolate. Be sure to alternate colors and avoid using the same color M&M with the same color candy melt.
6. Once you’ve placed all the M&M’s, allow the pretzel bites to rest for 30 minutes or until set. Enjoy!

Notes

• Store in an airtight container in a cool, dry area for up to 1 week. Do not store in the fridge or freezer, as moisture can ruin them.
• I used dark blue candy melts, but you can use whatever shade you have on hand.
• Candy melts, depending on the brand, can vary in size, but all of them should fit a pretzel snap without issue.
• If it’s not easy to lightly push the M&M into the candy melt, or the candy melt cracks, the pretzels either need to be cooked longer, or the candy melts are older.

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The post July 4th Pretzel Bites: Easy Patriotic Snack Recipe appeared first on An Alli Event.

If you’ve never had Texas Twinkies before, you’re in for something seriously special. Imagine a smoky, tender bite of brisket tucked inside a spicy jalapeño, all wrapped in crispy bacon and finished with a touch of sweetness. Yeah, it’s as good as it sounds.

This recipe takes classic jalapeño poppers and gives them a bold Texas BBQ upgrade, perfect for cookouts, game days, or anytime you want to impress a crowd without getting too fancy. 

These Jalapeno Poppers look impressive, but they’re surprisingly simple to make, and once you try them, they’ll definitely earn a permanent spot in your recipe rotation.

These Texas Twinkies can be grilled, smoked, or baked in the oven. 

Ingredients At A Glance (Full Printable Recipe Down Below)

• Jalapeño peppers 
• cream cheese, softened
• BBQ sauce
• Smoked brisket
• Colby-Jack cheese
• BBQ rub seasoning
• Regular cut bacon (not thick cut)

Steps For Making Texas Twinkies

Slice each jalapeño lengthwise.

Mix together the softened cream cheese, chopped brisket, Colby Jack cheese, 1 cup BBQ sauce, and BBQ rub seasoning.

Stuff each jalapeño generously with the cream cheese and brisket mixture.

Wrap bacon tightly around each stuffed pepper. 

Preheat the grill to 300-325º F. Place the peppers on the indirect heat side and close the lid.

Grill for 25 to 35 minutes. 

Brush the bacon with the remaining ¼ cup BBQ sauce.

Let rest for 5-10 minutes before serving. 

Helpful Tips

Significant Substitutions & Ingredient Details:

Smoked Brisket: If you don’t have brisket on hand, leftover pulled pork, chopped burnt ends, rotisserie chicken, or even seasoned ground chorizo make for great alternatives.

Colby Jack Cheese: For more heat, use Pepper Jack. For a sharper finish, try sharp cheddar.

Regular Cut Bacon: Avoid thick-cut bacon for this recipe; it takes too long to render and often remains chewy while the pepper overcooks. It also makes it much more difficult to wrap the jalapenos.

Jalapeño Peppers: If you want a milder version, use Fresno, Poblano, or small mini-sweet peppers (though the latter will lose some of the Texas heat).

How should I store my Texas Twinkies?

These are best served fresh for the crispest bacon texture. However, leftovers can be stored in an airtight container for up to 3 days. Reheat them in an air fryer or oven at 375 degrees F for 5-7 minutes to help crisp the bacon again. Avoid the microwave, as it will turn the peppers and bacon soggy.

How To Cook In The Oven or Smoker

How to cook using a smoker: Set your smoker to 225-250º F. Smoke the Twinkies for 1.5 to 2 hours until the bacon reaches your desired level of crispness.

For the oven: Preheat your oven to 400º F. Place the wrapped peppers on a wire rack set over a parchment-lined baking sheet. Bake for 20-25 minutes, then finish under the broiler for 1-2 minutes for extra-crispy bacon.

Important Tips

Don’t skip the gloves when handling Jalapeno Peppers. Jalapeño oils can stay on your skin for hours, even after washing, and can cause significant irritation if you touch your eyes or face.

Always tuck the top of the bacon under the next row to secure it. That way, you only need one toothpick to secure the entire wrap.

If your filling feels too runny (depending on the thickness of your BBQ sauce), add an extra ¼ cup of shredded cheese or a tablespoon of breadcrumbs to act as a binder.

Check Out More Of My Delicious Recipes!

• Oven Roasted Beef Brisket
• Baked Bacon-Wrapped Jalepeno Poppers (traditional Jalapeno Poppers)
• Pulled Pork Nachos
• Slow Cooker BBQ Ribs
• Pan-Fried Pork Chops

Yield: 8 Twinkies

Texas Twinkies

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Smoky brisket-stuffed jalapeños wrapped in crispy bacon and glazed with a touch of sweetness—these Texas Twinkies are the ultimate BBQ appetizer.

Prep Time 25 minutes

Cook Time 40 minutes

Additional Time 1 hour 5 minutes

Total Time 2 hours 10 minutes

Ingredients

• 8 large jalapeño peppers
• 1 (8 ounce) package cream cheese, softened
• 1 ¼ cup BBQ sauce, divided
• 1 cup smoked brisket, chopped
• 1 cup colby jack cheese, shredded
• 2 teaspoons BBQ rub seasoning
• 8 slices regular cut bacon (not thick cut)

Instructions

1. Slice each jalapeño lengthwise down one side and carefully scrape out the seeds and membranes with a small spoon. I like to cut out a long triangle that I can replace once it’s been filled. 
2. In a medium bowl, mix together the softened cream cheese, chopped brisket, Colby Jack cheese, 1 cup of BBQ sauce, and BBQ rub seasoning until well combined. Ensure the brisket is finely chopped so the filling is smooth and easy to pipe or spoon.
3. Stuff each jalapeño generously with the cream cheese and brisket mixture, then press the reserved triangle pieces back into place over the filling.
4. Wrap one slice of bacon tightly around each stuffed pepper, starting at the stem and overlapping slightly until the entire pepper is covered. Secure the end with a toothpick. 
5. Preheat your grill to 300-325 degrees F. If using charcoal, move the coals to one side to create a two-zone heat setup.
6. Place the peppers on the indirect heat side (the side without coals or the burners turned off) and close the lid.
7. Grill for 25 to 35 minutes. This allows the jalapeño to soften and the cheese to melt slowly.
8. Once the bacon is cooked through but not yet crispy, move the peppers to the direct heat side (directly over the flames).
9. Grill for 2 to 3 minutes per side, watching closely to avoid flare-ups, until the bacon is crispy and browned.
10. Remove from the grill and let them rest for 5 to 10 minutes before serving, as the cheese filling will be extremely hot.
11. Brush the bacon with the remaining ¼ cup BBQ sauce.  

Notes

1. These are best served fresh for the crispest bacon texture. However, leftovers can be stored in an airtight container for up to 3 days. Reheat them in an air fryer or oven at 375 degrees F for 5-7 minutes to help crisp the bacon again. Avoid the microwave, as it will turn the peppers and bacon soggy.
2. How to cook using a smoker: Set your smoker to 225-250 degrees F. Smoke the Twinkies for 1.5 to 2 hours until the bacon reaches your desired level of crispness.
3. For the oven: Preheat your oven to 400 degrees F. Place the wrapped peppers on a wire rack set over a parchment-lined baking sheet. Bake for 20-25 minutes, then finish under the broiler for 1-2 minutes for extra-crispy bacon.
4. Don't skip the gloves. Jalapeño oils can stay on your skin for hours, even after washing, and can cause significant irritation if you touch your eyes or face.
5. Always tuck the top of the bacon under the next row to secure it. That way, you only need one toothpick to secure the entire wrap. 
6. If your filling feels too runny (depending on the thickness of your BBQ sauce), add an extra ¼ cup of shredded cheese or a tablespoon of breadcrumbs to act as a binder.

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The post Texas Twinkies: Brisket Stuffed Jalapeno Poppers appeared first on An Alli Event.

There’s just something special about a glazed ham on the table. It feels like a holiday, even if it’s just a regular weekend dinner. This copycat Honey Baked Ham is one I keep coming back to. It starts with a 9-pound spiral-cut ham and turns into a masterpiece. Skip the pre-made, pricey hams and make your own Honey Baked Ham at home!

The glaze is the real star here. Honey, brown sugar, and butter melt together with warm spices like cinnamon, nutmeg, ginger, and cloves. It creates that sweet, slightly crispy coating everyone loves. All of that flavor sinks into the slices, making every bite juicy and full of cozy, comforting flavor.

Ingredients At A Glance (Full Printable Recipe Card Down Below!)

• 1 9-Pound Spiral Cut Ham (a spiral cut ham is fully cooked)
• Honey
• Brown Sugar
• Butter
• Ground Nutmeg
• Cinnamon
• Ground Ginger
• Ground Cloves

Items Needed:

• 9×13 Baking Pan
• Aluminum Foil
• Small Pot

Easy Directions

Preheat: Heat oven to 325 Fº. Line the inside of a 9×13 pan with foil. Place the ham cut-side down in the middle of the prepared pan.

Bake: Let bake for 1 hour and 15 minutes.

Glaze: About 15 minutes before the ham is finished baking, place the brown sugar, honey, butter, nutmeg, ginger, cinnamon, and cloves in a small pot.

Simmer over medium-low heat for about 10 minutes or until ingredients are fully combined. Drizzle 1 cup of the honey mixture over the top of the ham, allowing it to run down and coat every bit of the ham. Place the ham back in the oven for another 15 minutes. The total bake time will be 1 hour and 30 minutes. 

Serve: Remove and use the leftover glaze to either pour over the ham or baste each serving, as preferred.

Helpful Tips

• To store: Carve the ham and refrigerate it in an airtight container for up to one week. Freeze in an airtight container for up to three months.
• Before adding the glaze the first time, remove the juices from the bottom of the pan for ham gravy, if desired. To make ham gravy, melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in 3 Tablespoons all-purpose flour. Cook, stirring, for 2 minutes. Add 2 cups of ham drippings and mix well. Bring to a simmer over medium heat, stirring often, and cook for 5 minutes or until thickened. 
• If your ham is a little smaller or a little larger, that’s perfectly ok. The rule of thumb is 10 minutes of baking time per pound of ham, so adjust as needed.

You’ll Also Love These Recipes!

• Pineapple Peach Glazed Ham
• Southern Pineapple Casserole (pairs perfectly with ham!)
• Festive Cranberry Salad
• Country Ham Grit Cakes
• My Easter Menu

Yield: One 9-Pound Ham (12-18 servings)

Honey Baked Ham

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This easy copycat honey-baked ham is made with a spiral-cut ham and a sweet, spiced glaze. It’s juicy, flavorful, and perfect for holidays or family dinners.

Prep Time 15 minutes

Cook Time 2 hours 2 seconds

Total Time 2 hours 15 minutes 2 seconds

Ingredients

• 1 9-Pound Spiral Cut Ham
• 1 Cup Honey
• ¾ Cup Brown Sugar, packed
• 2 Tablespoons Salted Butter
• ½ Teaspoon Ground Nutmeg
• ½ Teaspoon Ground Cinnamon
• ½ Teaspoon Ground Ginger
• ½ Teaspoon Ground Cloves

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line the inside of a 9x13 pan with foil. 
2. Remove the ham from the packaging and place it cut-side down in the middle of the prepared pan. 
3. Bake for 1 hour and 15 minutes.
4. About 15 minutes before the ham is finished, place the brown sugar, honey, butter, nutmeg, ginger, cinnamon, and cloves in a small pot. Simmer over medium-low heat for about 10 minutes or until ingredients are fully combined.
5. Remove the ham from the oven (remove the juices from the pan at this point if you want ham gravy. Directions for making gravy are in the notes below), then drizzle 1 cup of the honey mixture over the top of the ham so it runs down and coats every bit of the ham.
6. Place the ham back in the oven for another 15 minutes.
7. Remove and use the leftover glaze to either pour over the ham or baste each serving, as preferred. Enjoy!

Notes

• Carve the ham and store it in an airtight container in the fridge for up to 1 week. Freeze in an airtight container for up to 3 months.
• Before adding the glaze the first time, remove the juices from the bottom of the pan for ham gravy! To make ham gravy: Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in 3 Tablespoons all-purpose flour. Cook, stirring, for 2 minutes. Add 2 cups of ham drippings and mix well. Bring to a simmer over medium heat, stirring often, and cook for 5 minutes or until thickened.
• If your ham is a little smaller or a little larger, that’s perfectly ok. The rule of thumb is 10 minutes of baking time per pound of ham, so adjust as needed. 

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 105Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 8mgSodium 86mgCarbohydrates 22gFiber 0gSugar 22gProtein 2g

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The post Best Copycat Honey Baked Ham: Easy Delicious Recipe appeared first on An Alli Event.

This soup has everything you love about classic stuffed peppers: tender peppers, savory ground beef, tomatoes, and rice. It’s an easy, one-pot soup that basically cooks itself.

Just toss everything in the slow cooker, let it do its thing, and come back to a warm, hearty meal that tastes like you spent way more time on it than you actually did.

Ingredients At A Glance 

• Beef Broth
• Cooked White Rice
• Ground Beef
• Yellow Onion
• Red Bell Pepper
• Green Bell Pepper
• Tomato Sauce 
• Diced Tomatoes
• Liquid Smoke
• Brown Sugar
• Garlic
• Oregano
• Salt

You’ll also need a six-quart slow cooker (or larger). 

Slow Cooker Stuffed Pepper Soup Directions (Full Printable Recipe Card Down Below!)

Add all ingredients to the slow cooker, except for the rice. Stir gently to combine. 

Place the lid on the crockpot and cook on high for 4 hours or low for 6 hours.

Add the cooked rice to the pot. Serve and enjoy!

Helpful Tips

• If storing Slow Cooker Stuffed Pepper Soup, do not add the rice to the entire crockpot; otherwise, it will turn gummy. Serve the rice directly in each bowl, or separate the soup portion you’re storing before adding the rice.
• Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
• Adjust salt to preferences.
• If you want more spice, add some crushed red pepper flakes.

More Delicious Recipes Below!

• Crockpot Candied Pecans (Easy Slow Cooker Treat)
• Slow Cooker Chocolate Cobbler
• Best Stuffed French Toast
• Cheesy Artichoke Stuffed Italian Bread
• Favorite Side Dishes

Yield: 2-1/2 Quarts (about 8 servings)

Slow Cooker Stuffed Pepper Soup

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Slow Cooker Stuffed Pepper Soup is an easy crockpot recipe made with ground beef, bell peppers, rice, and tomatoes for a filling, family-friendly meal.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 3 Cups Beef Broth
• 2 Cups Cooked White Rice
• 1 Pound Ground Beef, browned and drained
• 1 Small Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1 Green Bell Pepper, diced
• 1 Can Tomato Sauce (14oz)
• 1 Can Diced Tomatoes, drained (14oz)
• 1 Tablespoon Liquid Smoke
• ½ Tablespoon Brown Sugar
• 1 Teaspoon Minced Garlic
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Salt

Item Needed:

Toggle ingredient group

• 6-Quart Crock Pot or Larger

Instructions

1. Place all ingredients in the crockpot, except for the rice. Gently stir ingredients.
2. Place the lid on the crockpot and cook on high for 4 hours or low for 6 hours.
3. Add the cooked rice to the pot, stir, and serve. Enjoy!

Notes

• If storing, do not add the rice to the entire pot of soup; otherwise, it will turn gummy. Serve the rice directly in each bowl, or separate the soup portion you’re storing before adding the rice. 
• Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. 
• Adjust salt to preferences.
• If you want more spice, add some crushed red pepper flakes.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 275Total Fat 10gSaturated Fat 4gUnsaturated Fat 6gCholesterol 51mgSodium 851mgCarbohydrates 25gFiber 2gSugar 4gProtein 19g

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The post Slow Cooker Stuffed Pepper Soup: Easy Crockpot Recipe appeared first on An Alli Event.

If you’ve ever had pork chops turn out dry, this method will change that. Cooking them in a hot pan and letting them rest properly makes all the difference, and I’ll walk you through exactly how to do it so you get perfect results.

Ingredients At A Glance (Full Printable Recipe Card Down Below)

• Boneless pork chops: (Bone-in pork chops can be used, though cook time may increase slightly.)
• All-purpose flour
• Herbs de Provence or Italian seasoning: Poultry seasoning or a blend of thyme and oregano can be used instead.
• Vegetable oil: Canola or peanut oil works well for frying.
• Eggs
• Salted butter: Unsalted butter can be used with salt adjusted to taste.
• Salt and Pepper

Supplies:

• Large Skillet
• Two Shallow Dishes
• Tongs
• Meat Mallet or Rolling Pin
• Meat Thermometer

Step-By-Step Directions

Whisk: In a shallow dish, whisk together the flour, Herbs de Provence or Italian seasoning, salt, and black pepper. Place the beaten eggs in a second shallow dish.

Dredge each pork chop in the seasoned flour, then dip it in the beaten eggs, and return it to the flour mixture.

Heat the oil and butter together in a large skillet.

Add the pork chops in batches. Do not overcrowd the pan.

Cook for approximately 3 minutes on the first side or until golden brown, then flip and cook for about 2 minutes on the second side. Rest for 5-7 minutes before serving

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving to preserve the crispy coating.

Helpful Tips

Pound evenly. Uniform thickness helps the pork chops cook evenly and stay tender. If you have thin-sliced pork chops, you may not need to do this step.

Maintain oil temperature. Oil that is too cool results in greasy pork chops, while oil that is too hot can burn the coating and leave the pork chops undercooked inside. I recommend using a meat thermometer to ensure the pork chops are fully cooked.

Do not overcrowd the pan. Frying in batches helps maintain a steady oil temperature. If you add too many pork chops at once, it will lower the oil temperature, making the pork chops greasy rather than crispy.

Flip once. Avoid excessive flipping to maintain a crisp crust.

Rest briefly (About 5 minutes). Allowing the pork chops to rest redistributes the juices, resulting in juicier chops.

You’ll Also Love These Recipes!

• Grilled Pineapple Pork Kabobs
• Slow Cooker Pulled Pork Fajitas
• Easy Sheet Pan Pork Tenderloin Dinner
• Grilled Marinated Pork Chops 
• Spicy Pork Tenderloin

Yield: 4-6 Servings

Pan Fried Pork Chops

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Quick and easy pan-fried pork chops that are perfectly seasoned, crispy on the outside, and tender on the inside.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 4-6 boneless pork chops
• 1 cup all-purpose flour
• 1 ½ teaspoons Herbs de Provence OR Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 eggs, lightly beaten
• 1-1 ½ cups vegetable oil
• 2 tablespoons salted butter

Instructions

1. If using thick pork chops, place them between two sheets of plastic wrap and gently pound them to about ½ to ¾ inch thick.
2. In a shallow dish, whisk together the flour, Herbs de Provence or Italian seasoning, salt, and black pepper.
3. Place the beaten eggs in a second shallow dish.
4. Dredge each pork chop in the seasoned flour, dip it in the beaten eggs, then return it to the flour mixture, pressing gently to coat evenly.
5. Heat the vegetable oil and butter together in a large skillet over medium-high heat until the oil reaches about 375°F.
6. Add the pork chops in batches, being careful not to overcrowd the pan.
7. Cook for about 3 minutes on the first side until golden brown, then flip and cook for about 2 minutes on the second side until cooked through. They should reach an internal temperature of 165°F. 
8. Transfer to a plate and let rest briefly (about 5-7 minutes) before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 212Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 72mgSodium 419mgCarbohydrates 33gFiber 2gSugar 0gProtein 7g

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The post Pan Fried Pork Chops Recipe In Less Than 30 minutes appeared first on An Alli Event.

It rarely snows here in South Carolina, but when it does, everyone rushes to make their favorite snow ice cream. You want to look for fresh, clean snow from an elevated surface. 

Ingredients At A Glance – Full Printable Recipe Card Down Below!

You’ll need four ingredients to make this recipe: milk, sugar, vanilla, and fresh snow. I added a dash of salt and sprinkles to make it even prettier.

Directions 

Combine the milk, sugar, salt, and vanilla in a large mixing bowl. Mix well with a spoon. 

Add the snow and mix until fully combined.

Serve and top with sprinkles, if desired. 

Storage Tips and More

• Do not store. Snow Cream is best if eaten immediately.
• Everyone prefers a different consistency with this classic dessert. Add less or more snow, based on your preferences.
• If you don’t have snow, use shaved ice.
• Any milk you prefer is just fine. Whole milk tends to have the best flavor, in my opinion.
• Any ice cream toppings are great! Have fun with it!
• Depending on the type of snow you get, you may have to use more or less snow. The light, fluffy snow sometimes takes a little more snow, but the thick, heavy snow might need less. This largely depends on your preferences.

You’ll Also Enjoy These Posts!

• Delicious Snow Cookies
• SnowDrop Mocktails
• Melting Snowmen Sugar Cookies
• Easy Crafts For Snowy Days
• Kid-Friendly Christmas Crafts

Yield: 6 servings

Easy Snow Ice Cream Recipe

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Snow Ice Cream is a quick and magical winter treat made with freshly fallen snow and a few simple ingredients. Light, creamy, and delightfully nostalgic, it’s the perfect way to turn a snowy day into dessert.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 6 Cups Fresh Clean Snow
• ⅔ Cup Milk
• 4 Tablespoons White Granulated Sugar
• ½ Tablespoon Vanilla Extract
• 1/8th Teaspoon Salt (optional)
• Rainbow Sprinkles (optional)

Instructions

1. Combine the milk, sugar, salt, and vanilla in a large mixing bowl. Mix well with a spoon.
2. Add the snow and mix until fully combined. 
3. Serve and top with sprinkles, if desired. Enjoy!

Notes

• Do not store. Best if eaten immediately.
• Everyone prefers a different consistency with this classic dessert. Add less or more snow, based on your preferences. 
• If you don’t have snow, use shaved ice.
• Any milk you prefer is just fine. Whole milk tends to have the best flavor, in my opinion.
• Any ice cream toppings are great! Have fun with it!
• Depending on the type of snow you get, you may have to use more or less snow. The light, fluffy snow sometimes takes a little more snow, but the thick, heavy snow might need less. This largely depends on your preferences. 

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 54Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 15mgCarbohydrates 11gSugar 10gProtein 1g

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The post Easy Snow ice Cream Recipe: Only Four Ingredients appeared first on An Alli Event.