Ham, Potato, & Corn Chowder


Ham, Potato, & Corn Chowder! This soup is a filling meal that is good for the soul! Hubby loves it so much it had to become a staple in our dinner rotation. I got this recipe from a dear friend, but there are many like it on Pinterest like this one from Like Mother Like Daughter.

You’ll need:

2 cups cooked ham, diced
6 slices cooked bacon, crumbled
5 1/2 tbsp butter, divided (1 1/2 & 4)
1 large onion, diced
2 large carrots, peeled and diced (I prefer to use baby carrots diced)
3 stalks celery, chopped
5 cups chicken broth
5 medium potatoes, diced
1 can corn
1/4 cup & 1 TBSP Flour
3 cups milk
1/2 cup sour cream
Salt and pepper to taste
Chives and shredded cheese to top

What to do:

In a large pot, melt 1 1/2 tbsp butter over medium heat. Add onion, celery, and carrots, sauté until tender.

Add chicken broth and potatoes. Salt and pepper to taste (I under salt a bit as ham adds salt). Bring mixture to a boil and then reduce to a simmer. Cook until potatoes are tender. Stir in ham and corn.

Cook your bacon. I love to cook it in the oven. I cover a baking sheet with aluminum foil and lay out my strips. I bake it at 400 degrees for about 20-25 min. I love that it will cook while I prepare the rest of the meal.20160520_184624.jpg

In separate sauce pan, melt 4 tbsp butter. Add flour and whisk until combined well. Slowly whisk in milk. Bring to a boil and cook until sauce thickens. Remove from heat and add sour cream. 

Add this mixture to the broth and stir. Simmer a couple minutes until heated through. Serve topped with shredded cheese & bacon! Would also be yummy with some green onion! The leftovers of this are so good!!!!

Jello Parfaits

Jello Parfaits

I love parfaits! I found this PIN from Kraft where they cooled the Jello at a slant and added cool whip. I thought this would be such a creative addition to my Kentucky Derby party and something that the kids would really like.

It was a hit with adults and kids alike! I sliced up some strawberries as a garnish to top it off.

You’ll need:

Jello of choice

dish/glass for your jello (I used plastic cups)

Cool Whip

Fruit if preferred

What to do:


I chose strawberry Jello and I found these plastic wine glasses at the Dollar Store that came 6 to a pack. It was a perfect single serving size. Also once the Jello was made per the instructions on the box, it filled 8 of these cups evenly without any leftover.

I had this wood U shape “box” that was a project reject but found new purpose as my glass holder. A little washi tape on the ends worked as a seatbelt to hold the glasses at an angle .

Slowly I poured the liquid Jello into the glasses. Then, with steady ninja like moves, I transferred my glasses to the fridge to set.


Jello in the fridge ready to set!

After your Jello is set, pipe in some Cool Whip and garnish. It was so cute. Next time I’ll add slices of strawberries to the liquid Jello.

I also found the version below from Lea’s Cooking that I’m eager to try for the 4th of July! She has a full step-by-step tutorial on how to make this festive treat!4th jello from Lea's Cooking


Easy Derby Pies

Mini Derby Pies

This is by far one of my favorite things…and parts of Derby time. DERBY PIE! We have been making this pie for years & I honestly have no idea where I found the recipe. If I do find out I’ll share it! But just know, you can’t have just one piece.


1/2 cup (1 stick) butter, cut into small pieces

1 1/4 all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3-4 tablespoons water

Mix flour butter sugar salt until coarse with a few small clumps of butter remain.

Add 2 tablespoons of water, mix until it holds together, adding a little water at a time as necessary. You want it to hold together but still be crumbly.

Shape into a disk and wrap tightly in plastic wrap until firm, about 1 hour up to 3 days.


*This makes quite a bit*


1/2 cup butter, melted

1/4 cup white sugar

3/4 cup brown sugar, packed

3/4 cup Karo light corn syrup

4 large eggs

1 1/2 teaspoons vanilla

3/4 cup chocolate chips

1 1/4 cup chopped pecans

*Optional is a 1/4 cup bourbon. We don’t make it with bourbon and it is fantastic.

Here we go:

Preheat your oven to 350 degrees. Then you want to roll out your dough.

This time we decided to make mini pies as well as a full size. For the full 10 inch dish, roll it out larger than the dish and use you fingers to pinch of the top around the edges. I used a little extra dough this year and made a braid that I added to the top before baking.

For the minis I highly suggest Demarle cookware! I cut out small rounds of dough and lightly placed onto the muffin cups. When these were done cooking they easily POPPED out of the molds! It’s the best bake ware I’ve used. You barely even have to wash the stuff it cooks so cleanly and perfectly!

Alright…off my soapbox…

So once you have your dough in place, in a large mixing bowl, whisk butter, sugars, corn syrup, eggs, vanilla, and bourbon (if your using it) until frothy.

Fold in chocolate chips and pecans. Mix.

Pour into your pie crust, or spoon into your mini crusts. Cook at 350 for 50-60 minutes (full size) 25-30 for the minis, or until it is set, meaning not jiggly.

Slice and serve with some cool whip or ice cream. SO GOOD!!!


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