BAKED HAM with APPLE PINEAPPLE GLAZE

BAKED HAM with APPLE PINEAPPLE GLAZE
7-8 pound ham
2 medium apples (I like Honey Crisp)

  • Preheat oven to 325 degrees.
  • Peel, core and thinly slice 2 apples.
  • Add apple slices to bottom of baking dish.
  • Place ham cut side down on top of apple slices.
  • Insert oven thermometer and bake 2 1/2 – 3 hours or until internal temperature reaches 140 degrees.
  • Brush with glaze last 20-30 minutes.

8 ounces crushed pineapple
8 ounce jar pineapple preserves
1/2 cup tangerine juice
2 medium apples (I like Honey Crisp), peeled, cored and thinly sliced

  •  In a small sauce pan whisk together the crushed pineapple, pineapple preserves and tangerine juice.
  • Add apple slices (or chunks if preferred).
  • Bring to a SLOW boil and then reduce to low simmer.

MALIBU RUM GLAZED CARROTS

I started with the Whiskey glazed carrot recipe from Pioneer Woman, but wanted a new little OOMPH so I changed up the Whiskey to Malibu coconut rum.

MALIBU RUM GLAZED CARROTS
2-3 pounds carrots* peeled and cut into chunks
1/2 – 1 stick butter
1/2 cup Malibu Rum
1 cup brown sugar
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

  • Melt 1 tablespoon butter in large skillet over high heat.
  • Add carrots** sauteing several minutes.
  • Remove carrots.
  • Add rum to skillet for a minute.
  • Add remaining butter.  When melted add brown sugar and stir until dissolved.
  • Add carrots back into skillet. Cover and cook 5 minutes.
  • Remove lid, sprinkle with salt and pepper and cook until glaze is thick.

*I used bagged baby carrots
**You may have to do in 2 batches depending on your skillet size

GARLIC CHEESE SCALLOPED POTATOES

GARLIC CHEESE SCALLOPED POTATOES
3 pounds gold potatoes, washed and sliced thin
1 small bunch green onions, sliced thin
4 ounces green chiles, drained WELL
4 cloves garlic, minced
3 tablespoons butter, sliced thin
1/2 cup grated medium cheddar cheese
1/2 cup grated Skellig sweet cheddar cheese

  • Preheat oven to 350 degrees.
  • Grease a 9×13 baking dish.
  • Toss cheeses together.
  • Layer the bottom with about 1/3 each of the potatoes, green onions, garlic, green chilies and butter slices.  Salt and pepper. Sprinkle with 1/4 of the cheese between each layer and then on top of final layer.
  • Repeat with 2 additional layers.

2 tablespoons butte
2 tablespoons flour
1 cup whole milk, room temperature
1/2 teaspoon sea salt
1/2 teaspoon paprika

  • In a small saucepan over medium heat, melt butter.
  • Whisk in the flour cooking until golden.
  • Gradually whisk in the milk until smooth and free of lumps and starting to thicken.
  • Add salt and paprika until incorporated.
  • Slowly pour over potatoes allowing the liquid to ooze into all the layers.

 

  • Cover and bake 30 minutes.
  • Uncover and bake an additional 30 minutes or until potatoes are fork tender and tops are crisp and brown.

CHEESECAKE EGG ROLLS

CHEESECAKE EGG ROLLS
12 egg roll wrappers
(2) 8 ounce cream cheese, softened at room temperature
1 cup sugar
1 teaspoon PURE vanilla extract
Cinnamon Sugar
Caramel  Sauce

  • Preheat oven to 425 degrees.
  • Spray baking sheet with non-stick spray.
  • Cream together the cream cheese, sugar and vanilla.
  • Wet the edges of an egg roll wrapper.
  • Place about 2 tablespoons of cream cheese mixture towards one edge and then fold end over end to make pockets. Fold tightly and make sure ALL edges are sealed well.
  • Place pockets on your prepared baking sheet.
  • Lightly spray the tops with your non stick spray and immediately sprinkle with cinnamon sugar.
  • Bake for 10 minutes or until golden brown and crisp.
  • Remove from oven and let cool slightly before serving.
  • Serve warm drizzled with Caramel  Sauce.

CHICKEN BISQUE ala WIVES with KNIVES

The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
scant cup Wondra flour
1 small jar chopped pimento, optional
fresh flat leaf parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • In a stock pot, whisk together the hot water and concentrated broth. 
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento. 
  • Season with salt and pepper to taste. 
  • Simmer for another 15 minutes. 
  • Serve in warmed soup bowls.

**I used rotisserie chicken pieces.
***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge

MOLASSES KRINKLES

MOLASSES KRINKLES
2 cups + 4 tablespoons cake flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup golden raisins
1 teaspoon ground ginger
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup packed dark brown sugar
1/2 cup molasses
2 JUMBO eggs

  • Whisk together the flour, baking soda and salt. Set aside.
  • Process raisins in a small food processor until only small pieces remain. Transfer to a large bowl.
  • In a small sauce pan melt butter over medium high heat until brown, about 8-10 minutes.
  • Add cinnamon, ginger and allspice.
  • Pour butter mixture over raisins until well blended.  Let cool completely.
  • When cool add brown sugar, molasses and eggs one at a time into butter mixture until well blended.
  • Fold in flour mixture.
  • Cover with saran and chill for at least 2 hours. 
  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Divide dough into 4 pieces.
  • Roll each piece into a log on a lightly floured board. 
  • Bake until edges are set and centers are still soft – about 15-20 minutes.
  • Let logs cool 5 minutes on pan and then transfer to cooling racks.

3/4 cup powdered sugar
1 1/2 tablespoons orange juice

  • Whisk together until smooth.
  • Drizzle over cool logs and let set.
  • Cut logs into bars.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Good Morning! I had a SUPER productive weekend. ALL the Christmas decorations are organized and put away and I’m ready to do some deep cleaning.  It’s Monday morning so be sure to join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Go check it out to see what it’s all about!

I need some help!!!  I need ideas for a bread an butter gift (a gesture of gratitude for hosting) for my SIL on an upcoming trip. I always look for something I know she’d like, but probably doesn’t have, but I’m honestly out of ideas.  She loves “frogs” but think I’ve done those a little too much over the years.  What do you get or make for someone who has everything or the money to buy what they want when they want it?

ON THE BREAKFAST MENU

  • A big cup of coffee, maybe 2 or 3 wit a touch of Mocha Kahlua and apple maple cinnamon oatmeal with golden raisins. 

TODAY’S TO DO LIST
  • Grocery Shopping
  • Errands
  • Laundry
  • Cleaning

CURRENTLY (STILL) READING

TV SHOWS THIS WEEK

Catching up on the DVR from last week:

  • Good Wife
  • Mentalist
  • Law and Order SVU
  • Forever
  • Sleepy Hollow

WEATHER OUTSIDE MY WINDOW
Rain, fog and dreary.

ON THE MENU
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST
DINNER
MONDAY 1/12 OATMEAL
Tomato Pie and Pan Seared Chicken with Peppercorn Sauce
TUESDAY 1/13 YOGURT
Chimichurri Chicken
WEDNESDAY 1/14 OATMEAL
Pork Chops & Rice Bake
THURSDAY 1/15 ??
Old World Chicken
FRIDAY 1/16 C.O.R.N.
Winter Soup & Pineapple Upside Down Cake
SATURDAY 1/17 French Toast
24 Hour Salad
SUNDAY 1/18
Bacon and Eggs

Cheesy Corn Bake

NEW RECIPES TO TRY

I also tried several other successful new recipes in December and they will be popping up a little here and a little there over the next few weeks.

I’m back to trying recipes from my experimentation file this month so am hopeful that there will be many to pass on to you soon.

IN THE YARD & GARDEN
Nothing this week.

FAVORITE PHOTO OF THE WEEK
While our son and DIL were visiting for New Year’s we had many dreary days, but this one wasn’t one of them. We had a great lunch and despite the cool weather got some great pictures.

HOMEMAKING TIP OF THE WEEK

    As I put up the Christmas decorations each year I save the tissue paper to reuse as stuffing in shipping boxes and then as I put away the Christmas decorations each year I use new tissue paper to wrap them in.  The new tissue paper has a stronger tensile strength to protect the ornaments and decorations.

    ON MY MIND LATELY

    Trying to understand the world and what is going through people’s minds with all the senseless violence that is happening everywhere.

    INSPIRATIONAL

    CHRISTMAS TOYS PRODUCT REVIEWS

    I received a few new kitchen “toys” this Christmas and have finally gotten around to trying some of them out.

    Today’s pairing is the Cuisinart Stuffed Burger Press and the Ogreenic Griddle pan. 

    I had been wanting to try stuffed burgers for quite some time and even tried doing them by hand a time or too with some success, but the Cuisinart Stuffed Burger Press made it A LOT easier.  The true test was in the cooking though.  They held together and tasted wonderful after being cooked on my new Ogreenic Griddle pan.  The key to success (in my opinion) was only turning them once and being patient enough to let each side cook evenly.  All the fat, but not the flavor just dripped away into the crevices of the griddle pan.

    HOME ON THE RANGE BRUNCH CASSEROLE

    This is the perfect casserole for Christmas morning.  You can prepare it the day before and leave it in the refrigerator over night so it’s ready to pop in just before the early morning festivities are beginning.  By the time your floor is full of torn paper and ribbons and as everyone realizes they’re hungry, the smells of this delicious casserole are reaching them and they are so grateful you thought ahead! 

    HOME ON THE RANGE BRUNCH CASSEROLE
    3 cups frozen shredded hash browns
    3/4 cup shredded cheddar/Jack cheese combo
    1 cup small diced ham pieces
    1 small bunch green onions, sliced thin
    1 4 ounce can green chiles, drained REALLY well
    1 1/2 cups milk
    4 JUMBO eggs, beaten
    salt and pepper to taste

    • Preheat oven to 350 degrees.
    • Spray 2 quart baking dish with non-stick spray.
    • Arrange potatoes loosely at the bottom of the baking dish.
    • Sprinkle with half the cheese.
    • Sprinkle ham pieces, green chiles and onion pieces on top of cheese.
    • Whisk together the eggs, milk, salt and pepper.
    • Pour egg mixture evenly over the potato mixture.
    • Top loosely with the remaining cheese.
    • Bake uncovered 40 minutes or until tester comes out clean.
    • Let stand 5 minutes.
    • Serve with salsa, taco sauce or sour cream.

    TEX MEX BLT’s minus the Lettuce

    These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

    You can also vary the flavors for some extra alternative flavor.  (See my notes below) Use your imagination and make up your own combinations.
    TEX MEX BLT’s minus the Lettuce  
    3-4 packages phyllo pastry cups – thawed  
    1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef) 
    1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo) 
    1/2 cup medium Cheddar cheese 
    1 cup mayonnaise (not Low-fat)  
    1 can Rotel original, drained REALLY well* (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine) 

    • Preheat oven to 350 degrees.
    • Blend the mayonnaise and cheeses together.
    • Fold in the tomatoes and bacon.
    • Scoop evenly into the cups (this will fill about 36).  
    • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

    *These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.