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1 loaf stale French Bread, cubed
1-quart milk
4 eggs, beaten
2 cups sugar
1 tablespoon vanilla
1 tablespoon nutmeg
1 tablespoon connamon
4 tablespoons butter
1/2-1 cup raisins, optional
1/4-1/2 cup chopped pecans, optional
Mix all ingredients and pour into 2 quart casserole sprayed with Pam. Bake in a 350 degree oven for 45 minutes to an hour or until a knife inserted in middle comes out clean. Serve with either Whiskey or Lemon Sauce.
Tuesday, February 5, 2008
Cranberry-Orange Glazed Ham
1 (16-18 pound) smoked fully cooked ham
Whole cloves
2 1/2 cups firmly packed brown sugar, divided
1 1/3 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
2-3 oranges, sliced
about 6 maraschino cherries, halved
Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermomeer, making sure it does not touch bone. Bake at 325 for 3-3 1/2 hours.
Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour mustard, and butter in a saucepan, mixing well. Bring to a boil and cook 1 minute.
Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed place cherry half on each pick.
Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140 degrees, basting ham with pan juices twice. Yield: 25-30 servings.
Whole cloves
2 1/2 cups firmly packed brown sugar, divided
1 1/3 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
2-3 oranges, sliced
about 6 maraschino cherries, halved
Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermomeer, making sure it does not touch bone. Bake at 325 for 3-3 1/2 hours.
Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour mustard, and butter in a saucepan, mixing well. Bring to a boil and cook 1 minute.
Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed place cherry half on each pick.
Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140 degrees, basting ham with pan juices twice. Yield: 25-30 servings.
Tossed Avocado Do-Ahead Salad
Juice of 2 lemons
3/4 cup oil
Accent
Beau Monde Seasoning
6 green onions
2 avocados
2 heads Romaine lettuce
Parmesan Cheese
Squeeze lemon juice in the bottom of a salad bowl. Add oil. Accent and Beau Monde. Stir together. Chop onions, slice avocados and add to the lemon juice moxture. Fill the bowl with lettuce and sprinkle with Parmesan Cheese on top. Cover with Saran Wrap and refrigerate. Toss at serving time. Serves 12.
3/4 cup oil
Accent
Beau Monde Seasoning
6 green onions
2 avocados
2 heads Romaine lettuce
Parmesan Cheese
Squeeze lemon juice in the bottom of a salad bowl. Add oil. Accent and Beau Monde. Stir together. Chop onions, slice avocados and add to the lemon juice moxture. Fill the bowl with lettuce and sprinkle with Parmesan Cheese on top. Cover with Saran Wrap and refrigerate. Toss at serving time. Serves 12.
Apple Spinach Salad
Makes 4 Servings
1 (6 oz.) package fresh baby spinach
2 small granny smith apples, chopped
1/2 cup cashews
1/4 cup golden raisins
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celeery salt
Combine first 4 ingredients in a bowl.
Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.
Prep: 10 minutes.
Note: you can chill dressing up to 1 day, whisk well before serving.
1 (6 oz.) package fresh baby spinach
2 small granny smith apples, chopped
1/2 cup cashews
1/4 cup golden raisins
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celeery salt
Combine first 4 ingredients in a bowl.
Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.
Prep: 10 minutes.
Note: you can chill dressing up to 1 day, whisk well before serving.
Roasted Corn Guacamole Dip
A totally awesome dip from Desiree!!! Thank you!!!
Roasted Corn Guacamole
6 tablespoons corn oil
2 cups frozen corn kernals, thawed
6 avocados, chopped
4 tomatoes, chopped
1/4 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 teaspoons minced jalapeno pepper
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1/4 teaspoon cumin
1 tablespoon kosher salt
Spread 2 tablespoons of the corn oil on a baking sheet and add the corn. Roast at 450 degrees for 8 minutes. Transfer to a mixing bowl. Add the remaining 4 tablespoons corn oil, avocado, tomatoes, onion, cilantro, lime juice, jalepeno pepper, garlic, vinegar, cumin and kosher salt to the corn in the order listed and mix well. Chill until serving time. Serve with round tortilla chips.
Serves 10-12
Good luck!
Roasted Corn Guacamole
6 tablespoons corn oil
2 cups frozen corn kernals, thawed
6 avocados, chopped
4 tomatoes, chopped
1/4 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 teaspoons minced jalapeno pepper
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1/4 teaspoon cumin
1 tablespoon kosher salt
Spread 2 tablespoons of the corn oil on a baking sheet and add the corn. Roast at 450 degrees for 8 minutes. Transfer to a mixing bowl. Add the remaining 4 tablespoons corn oil, avocado, tomatoes, onion, cilantro, lime juice, jalepeno pepper, garlic, vinegar, cumin and kosher salt to the corn in the order listed and mix well. Chill until serving time. Serve with round tortilla chips.
Serves 10-12
Good luck!
Monday, January 28, 2008
Chocolate Chip Cupcakes
Not sure where I got this recipe from (if it was any of you, let me know so credit can be given where credit is due!)! I found it in my recipe box today and decided to make it since I'm trying to use up ingredients before we move. Very yummy!
Makes 12 cupcakes (when I made it, it made 18)
Bake at 375 for 20-25 minutes
SIFT IN LARGE BOWL
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. salt
1 tsp. soda
STIR TOGETHER IN SEPARATE BOWL
1 TBSP. vinegar
1 tsp. vanilla/ almond (didn't have vanilla on hand so used almond ext. instead)
1/2 c. vegetable oil
1 c. water
Stir (don't beat) the wet mixture into the dry mixture, set aside.
CREAM CHEESE FILLING: Beat the following together
1 sm. 3 oz. softened cream cheese
1/3 c. sugar
2 unbeaten eggs
1/8 tsp salt
After you beat together, add 1 small bag of chocolate chips to the cream cheese mixture. (I had half a bag so I also used mini baking M&Ms).
Now, the fun begins! Fill each papered cupcake 1/2 full with batter, put 1 large tablespoon of the cream cheese stuff on top. Bake at 375 for 20 minutes.
They need no frosting! They are not the most beautiful, but they taste great, freeze well, etc.
Makes 12 cupcakes (when I made it, it made 18)
Bake at 375 for 20-25 minutes
SIFT IN LARGE BOWL
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. salt
1 tsp. soda
STIR TOGETHER IN SEPARATE BOWL
1 TBSP. vinegar
1 tsp. vanilla/ almond (didn't have vanilla on hand so used almond ext. instead)
1/2 c. vegetable oil
1 c. water
Stir (don't beat) the wet mixture into the dry mixture, set aside.
CREAM CHEESE FILLING: Beat the following together
1 sm. 3 oz. softened cream cheese
1/3 c. sugar
2 unbeaten eggs
1/8 tsp salt
After you beat together, add 1 small bag of chocolate chips to the cream cheese mixture. (I had half a bag so I also used mini baking M&Ms).
Now, the fun begins! Fill each papered cupcake 1/2 full with batter, put 1 large tablespoon of the cream cheese stuff on top. Bake at 375 for 20 minutes.
They need no frosting! They are not the most beautiful, but they taste great, freeze well, etc.
CHILI RELLENO SOUFFLE
From Donna McCoy
CHILI RELLENO SOUFFLE
1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk
Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix
Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"
CHILI RELLENO SOUFFLE
1 7 oz. can whole green chili's [I used chopped]
1 lb. cheddar cheese
1/2 lb. jack cheese
4 eggs
2 T. flour
1/2 tsp. salt
1 13 oz. can evaporated milk
Sauce:
1 small can tomato sauce
1/2 package taco seasoning mix
Wash seeds from chili in cold water. [I did not do this] Put chili's in bottom of buttered baking dish.
Grate cheese- sprinkle on top of chili's. Mix flour, salt, milk, egg and pour over cheese and chili's.
Bake 30 minutes at 350 degrees or until toothpick comes out clean. Mix taco sauce and tomato sauce and pour on top and bake for 5 more minutes. "It's Oh so good!"
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