Ham Salad

As much as I am in love with Walmart’s new online grocery ordering and pickup system, I have to admit that it does seem a little impersonal.  I mean, how am I going to know what’s going on in the lives of the check-out folks without that grocery line banter?  I’ve talked before about my memories of our small-town grocery store, Bay’s Grocery.  I remember our mom chatting with the butcher as he wrapped up her selections, of which one of my favorites was the ham salad.  I wish I could remember exactly what was in that ham salad, but I’ve created my own version here that is the perfect use for that left-over Easter ham.   ~Tracy

  • 2 c. finely chopped ham (trimmed of fat before chopping)
  • ¼ c. finely chopped celery
  • 2 hard-boiled eggs, finely chopped
  • ¼ c. finely chopped kosher dill pickle
  • ¼ c. light miracle whip
  • 1/8 c. + 2 tsp. fat free plain Greek yogurt
  • 2 tsp. Dijon mustard
  • Dash salt
  • Dash pepper


    1. The best method to finely chop your ham is to use your food processor (as shown in photos), but you can easily chop by hand, it’s just a little more time consuming.
    2. After chopping your ham, celery, egg, and dill pickles, combine all ingredients and gently stir together.
    3. Cover and refrigerate to chill all ingredients together.
    4. Serve on your favorite crackers or some of your favorite toasted bread.

WW Freestyle Info: This recipe makes about 3 cups of prepared ham salad. Each 1/4 cup serving is 2 points.

Strawberry Lemonade Cake


Let’s begin by talking about this frosting.  Kool-aid frosting was our favorite, growing up.  We had many a birthday cake slathered with some version of this delicious icing.  A few of the best variations have always stood out:  Lemonade frosting is classic on fresh lemon cake; Cherry frosting is the perfect burst of flavor for angel food cake; and this Strawberry Lemonade frosting is a bright and summery compliment to this moist strawberry cake.  Plus, they’re all great for bowl-licking!

Now, about this cake… this cake is seriously the best strawberry cake ever.  It’s perfectly moist, and bursting with strawberry flavor!  Plus, it’s pretty.  Make it today.  Make it for Easter.  Make it for 4th of July.  Make it every chance you get; you don’t need an excuse!  Enjoy!!

Ingredients for the cake:

  • 1 box white cake mix
  • 1 (3 ounce) box dry strawberry flavored gelatin
  • 1 (15 or 16 ounce) tub of frozen strawberries in sugar, thawed and pureed in a blender
  • 4 large eggs
  • ½ c. vegetable oil

Ingredients for the frosting:

  • 1 c. softened butter (2 sticks)
  • 4 c. powdered sugar
  • 3 T. milk
  • 1 package dry, unsweetened strawberry Kool-aid powder
  • ½ to ¾ tsp. dry, unsweetened lemonade Kool-aid powder
  • Zest of one lemon, optional
  • Strawberries & lemon slices for garnish, optional

Instructions for Cake: 

Preheat oven to 350°F.

Grease & flour 2 9-inch round cake pans.

In a large bowl, whisk together cake mix & gelatin.

Add pureed strawberries, eggs, and oil; beat at a medium speed until smooth.

Pour into prepared pans & bake about 20 minutes, or until toothpick comes out clean.

Let cool 10 minutes before turning out of pan; then allow to cool completely before frosting.

Instructions for Frosting: 

Blend all ingredients until smooth.

Spread evenly over cake, stacking layers as you frost.

Garnish with sliced strawberries & lemon slices, if desired.

For a different variation, top this strawberry cake with your favorite cream cheese frosting and garnish with fresh strawberries.

Coconut Sour Cream Cake


This is the perfect coconut cake. It’s decorated in the photo for Easter, but it really is so fabulous and moist, it’s perfect for any occasion, any time of year!


  • 1 white or vanilla cake mix (and necessary ingredients according to package)
  • 16 oz. sour cream
  • 2 c. sugar
  • 4 c. flaked coconut
  • 2 c. cool-whip, thawed
  • Green food coloring (optional)*


Combine sour cream, sugar, and coconut. Stir well. Cover and refrigerate for 1 ½ hours (this allows the sugar to dissolve).

Make cake according to directions on box. Bake in two 9” cake pans. Allow to cool on wire rack. Slice each cake horizontally in half.

Reserve 1 1/2 cups of coconut mixture. Spread each cut layer of cake with the remaining coconut mixture (you will have some left over).

Gently mix Cool-whip into reserved coconut mixture. Spread on top and sides of cake. Cover cake in cake stand or under an inverted large bowl. Best if chilled for 8 hours before serving.

To dye coconut green, if desired, place about ½ cup of coconut in a small bowl. Add a few drops of green food coloring and stir.