Cooking Thursday: In my Kitchen

Welcome! I'm linking up with Sandra today and sharing some recipe ideas for this Thursday day. :) Here is the view I've had most of the day so far, my kitchen. Hopefully you are enjoying a calm and quiet part of your day - I am! My littles are napping, a cake is baking, and it's rainy, dark, and gloomy outside. {This cup of French roast is helping the relaxation, too.} I really do love working in my kitchen and making delicious things to bless my family with. What a joy and honor to be the homemaker! Today everything is made from scratch and I have loved getting my hands messy in the carrot shreds, etc. Praise the Lord for this job! 

Thurday nights are pretty special around our home, as it's really like a Friday night to us. My husband has Fridays off and we use that day for family activities or just catching up on rest. It's glorious and such a blessing to work somewhere where time off is given and understood! Thursday nights I try to make a bigger meal - something everyone enjoys and maybe even a dessert. I usually cook every night, but Thursday I aim to make crowd pleasers... maybe avoid my preferred broccoli or veggie soups. Hey, I do have two small girls and a non-veggie loving hubby. I can handle it. :) 

Tonight we are having Ham Balls, Springtime potato salad and for dessert... Mango Carrot cake! Yum. Here are some recipes to share.

Ham Balls:

1 lb ground pork

1 lb ground fully cooked ham

2 eggs

3/4 c milk

2/3 c crushed shredded wheat cereal

1 1/2 c packed brown sugar

2/3 c water

1/3 c vinegar

3/4 t ground mustard

1) In a bowl, combine pork, ham, eggs, milk and cereal; mix well. Shape into 2in. balls; place in a greased 9x13 baking dish.

2) In a saucepan, combine brown sugar, water, vinegar and mustard. Bring to a boil over medium heat; simmer, uncovered, for 4 mins. Pour over the ham balls. Bake, uncovered, at 350 for 60-70 minutes or until browned. 

--->Bonus: used some ham chunks I had in the freezer, put it through my meat grinder - voila! Ground ham! 

Springtime Potato Salad:

3 c diced, peeled, cooked potatoes

2 hard boiled eggs

1/4 c chopped celery

1/4 c chopped sweet pickles OR sweet relish

2 T fine chop onion

3 T fine chop or sliced radishes

1/4 c mayo

1 1/2 T sugar

1/2 T vinegar

1/2 T milk

1 t prepared mustard

pinch salt

dash paprika 

1) In a bowl, combine potatoes, eggs, celery, pickles, onion and radishes. In another bowl, combine mayo, sugar, vinegar, milk, mustard, and salt. Mix well. Pour over potatoes; stir to coat. Cover and chill, sprinkle with paprika before serving. 

(this was doubled in my cookbook - so the measurements may seem odd here... I guessed in my head on a few things)

{picture courtesy of BHG.com}

And, as far as dessert goes - Better Homes and Gardens had a great spread in this months magazine on using fruit juices in foods. You can find the Mango Carrot cake, HERE. :) Mine is cooling now and making our home smell just wonderful! 

Happy cooking Thursday!