Glazed Ham

Ingredients

• 1 whole Fully Cooked Bone-in Ham (15-18 Pounds)
• Whole Cloves
• 3 cups Brown Sugar
• 1/2 cup Spicy Brown Mustard
• 1 can Dr Pepper Or Coke
• 3 Tablespoons Apple Cider Vinegar

Preparation Instructions

Preheat the oven to 325 F.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

Emeril's Rum Balls

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts or pecans

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Campbells Brocolli Cauliflower and Carrots

What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

1/3 cup sour cream

1/4 teaspoon ground black pepper

1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots), thawed

1 cup (2.8 ounces) french fried onions (about 1 1/3 cups)

1/2 cup shredded Swiss cheese

Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole

Bake at 350°F. for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.

Bake for 5 minutes or until the cheese is melted.

Paula Deen's The Ultimate Lady's Cheesy Mac and Cheese

Ingredients

2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

 

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. 

Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. 

 

In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. 

 

Spray casserole dish with nonstick and pour macaroni mixture into the dish. 

 

 Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Linda's Southern Living Mexican Shrimp Coctail

 

 

Ingredients

1 pound peeled, medium-size cooked shrimp, deveined and halved

3 plum tomatoes, diced

3 jalapeño peppers, seeded and diced

1 small sweet onion, diced

1 garlic clove, minced

1/2 cup fresh lime juice

1/4 cup extra virgin olive oil

1/4 cup chili sauce

1/4 cup spicy tomato juice

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh cilantro

2 tablespoons hot sauce

2 tablespoons prepared horseradish

1 avocado, diced

Kosher salt and freshly ground black pepper

Tortilla chips

Preparation

1. Stir together first 13 ingredients in a bowl. Cover and chill 1 to 24 hours.
2. Stir in avocado; add salt and pepper to taste. Serve with tortilla chips.

Note:

We tested with V-8 Spicy Hot 100% Vegetable Juice.

Susan's Broccoli Cornbread

Ingredients:

2 boxes Jiffy corn muffin mix, or similar
4 eggs, beaten
1 1/2 sticks melted butter or margarine (6 ounces)
1 pkg. (10 oz) chopped broccoli, thawed and drained
1 medium onion, chopped
1 cup cottage cheese
 
Preparation:

Combine all ingredients and pour into greased 9- X 13-inch baking dish. Bake at 375° for 35 to 40 minutes, or until lightly browned.

Texas Sheet Cake

Texas Sheet Cake

Ingredients

•  FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
•  _____
•  FOR FROSTING:
• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.