Yummy Tasty Tuesday Time

I had this all written out and something happened and it went to the home page and I lost all my writings, OH ME!!
Well Good Morning and I am only here a minute to post this, I have a appointment with my primary doctor to get my surgical release. Then have some last minute things to do. The Count down has begun, I have made most of my pre-registrations now, had my blood work and pre opt testing done, and going to a class tomorrow and to get my ID bracelet, so the time is nearing, but Praise God I can say I am in good hands and he will protect me in every step of the surgery and recovery. God is good, and he loves me what more could I ask for, who better to hold my hand, and the surgeons hand than the one who created  me, yes glory, I do trust in the lord. I appreciate all your kind and encouraging posts, and the prayers I
know you pray for me, thank you.



I hope you have a terrific Tasty Tuesday and here are a couple of easy recipes for you try, they both are delicious and I know you will love them. So with all said, Have a great day. Hugs and Blessings♥

Crock Pot Cola Ham

Ingredients
1/2 cup brown sugar
1 tsp dry mustard
1/2 cup cola (Coca Cola)
3 to 4 pound precooked ham


Directions
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crock pot and add remaining cola.


Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.  Serves 8.

Blackberry Roly Poly
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons chilled unsalted butter plus
2 tablespoons butter melted
3/4 cup milk
1 1/2 cups fresh ripe blackberries
6 tablespoons sugar


SLICED-LEMON SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/3 cup fresh lemon juice
1 vanilla bean split and scraped (or 1 tsp vanilla extract)
3 tablespoons unsalted butter
1 lemon halved lengthwise, seeded, and cut into paper-thin crosswise slices.


Preheat the oven to 350 degrees. Lightly butter two 12-inch loaf pans. Sift the flour, baking powder, and salt together into a medium bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons of cold butter until the mixture resembles crumbs. Add the milk and mix with a fork until the dough comes together.
Turn out onto a floured board and knead 4 or 5 times, or until smooth. Cut the dough in half. On a floured board, roll out half of the dough into a rectangle 8 inches wide and 1/4-inch thick. Brush with half of the melted butter. Top with 3/4 cup of the blackberries and sprinkle with 3 tablespoons of the sugar. Roll up jelly-roll style, forming an 8-inch-long roll. Place, seam-side down, in one of the prepared pans. Repeat the process, using the remaining half of the dough and filling. Bake in the pans for 35 to 40 minutes, or until the crust is firm and beginning to brown.


While the roly-poly is cooking, make the sauce: In a medium saucepan, blend together the sugar, cornstarch, and salt. Add the water, lemon juice, vanilla bean and scrapings, and stir until smooth. (If using vanilla extract, wait to add until the syrup is removed from the heat.) Cook over medium heat, stirring, for 5 minutes, or until the mixture is thick and clear. Remove from heat, add the butter, and continue to stir until melted and blended. Let cool slightly and stir in the lemon slices. Take out the vanilla bean, if using.


Remove the roly-poly from the oven and let cool in the pans for 10 minutes. Turn out onto a wire rack. Cut into 2-inch slices and serve with lemon sauce. This recipe yields 8 servings.

Note: The lemon sauce will keep for 3 to 4 days but is best served the day it is made. It will thicken when refrigerated; simply stir to loosen the sauce.

Hugs ♥ Blessings