Yum!
Ingredients:
ham drippings
all purpose flour
unsalted butter
vitamin D milk
Method:
*will fill in soon!*
With my father moving in with us, I’ve had to dust off the old recipe and make for him again. He loves it!
Ingredients:
6-8 medium sweet potatoes, peeled and sliced 1/4″ thick
1 cup dark brown sugar
3 tsp. cinnamon
1 cup + 2 Tbs. butter, cubed
1 1/2 cup mini marshmellows
1/2 cup crushed pecans
Method:
Preheat oven to 375 degrees. Grease glass baking dish. Arrange sweet potato slices to evenly cover. In small bowl, mix together sugar, cinnamon and pecans. Sprinkle over potatoes. Drop butter cubes strategically over top. Tent foil to cover without touching top of potatoes. Bake 60 minutes or until sweet potatoes are fork tender. Once fork tender, remove lid and add marshmellows. Return to oven and cook about 5 more minutes or until marshmellows are golden brown. Remove and let rest 30 minutes before serving.
My teenage daughter loves these potatoes and I’m putting them on here just for her!
Ingredients:
2 lbs. yukon gold, yellow flesh potatoes, peeled and sliced into 1/4 inch slices
8 oz. sour cream
2 Tbs. unsalted butter
2 tsp. garlic pepper
2 Tbs. vitamin D milk
Method:
Cover potatoes with water and bring to a boil. Boil for 20 minutes or until potatoes are fork tender. Strain away water. Add butter to bottom of mixing bowl. Add potatoes. Mash with fork until broken up. Add sour cream, garlic pepper and milk. Beat on medium high speed for 5 minutes or until creamy.
Not everyone loves pecan pie but our family loves pecan everything!
Ingredients:
1 cup granulated sugar
3 Tbs. dark brown sugar
1/2 tsp. crushed kosher salt
1 cup light corn syrup
1/3 cup melted unsalted butter
1 tsp. vanilla extract
3 eggs, beaten lightly
1 cup chopped pecans
1 graham cracker crust
Method:
Preheat oven to 350 degrees F.
Mix sugars, salt, corn syrup, butter, vanilla and eggs together in bowl until incorporated. Do not overbeat. A wire whisk works best with this. Add pecans to bottom of pie crust. Pour mixture over pecans. Tenting foil, cover pie so that foil does not touch top of pie. Bake in center rack of oven for 60 minutes. Consistancy should jiggle like set jello. Once set, remove lid and continue to bake for 20 minutes or until pecans are crisped and not burned. Let stand on counter and cool to room temperature. Refrigerate if desired.
Everyone loves pumpkin pie!
Yield: 1 pie
Ingredients:
4 oz. cream cheese, softened
15 oz. can pumpkin puree
1/3 c. heavy whipping cream
1/2 c. dark brown sugar
1 tsp. pumpkin pie spice
3 eggs
1 graham cracker crust
Method:
Preheat oven to 375 degrees F. In medium mixing bowl, combine cream cheese, pumpkin, cream, sugar and spice. Whisk to creamy. Add eggs slowly 1 at a time until incorporated. You do NOT want to overbeat and whip excess air into your pie. Pour into cracker crust. Bake on a cookie sheet for 50-60 minutes until toothpick inserted comes out nearly clean. Let rest to room temperature before covering so as not to collect condensation on your pie. Refrigerate if desired.
This is my variation of cornbread stuffing, simplified to ease the time consuming labor of making a holiday meal!
Ingredients:
2 cups Prepared cornbread, crumbled
14 oz. cornbread pepperidge farm stuffing
1 cup diced pascal celery
2 tsp chicken base
2 1/2 cups turkey stock (recipe follows)
Method:
Preheat oven to 350 degrees.
TURKEY STOCK
In 4 cups water, add giblets from turkey and boil for 30 minutes. Remove giblets. Reserve stock for stuffing.
In dutch oven, add stock, chicken base and celery. Bring to boil and boil 5 minutes. Stir in stuffing and cornbread. Transfer to greased glass baking dish. Cover and bake 30 minutes or until stuffing is moist and piping hot.
Some of my family members prefer a less “sweetened” yam. This variation is creamy, delicious and also infant friendly for first time eaters!
Ingredients:
3 medium sized sweet potatoes, peeled and sliced 1/4″ thick
1/8 tsp. course black pepper
1/8 tsp. kosher salt
1/4 cup vitamin D milk
2 Tbs. light brown sugar
1/8 tsp. ground nutmeg
2 Tbs. unsalted butter
Method
add potatoes to dutch oven. Cover with water and bring to a boil. Boil for 20 minutes or until sweet potatoes are fork tender. Strain and add to mixing bowl. Add pepper, salt, milk, brown sugar, nutmeg and butter. Whip with wire whisk or beaters until creamy. Serve immediately.
Everyone has green bean casserole at their Holiday meal. This is my tweaked version of it!
Ingredients:
16 oz. frozen cut green beans
10.75 oz. can campbell’s golden mushroom condensed soup
10.75 oz. can’s worth whole vitamin D milk
1 tsp. reduced sodium soy sauce
1/8 tsp. course ground black pepper
6 oz. french’s cheddar fried onions
Method:
Preheat oven to 350 degrees.
Thaw frozen greens beans. (Easiest method is to put into microwave for 3-5 minutes). In medium sized glass baking dish, mix soup, milk, soy sauce, pepper and half of fried onions. Add green beans and toss until coated. Cover top with remaining onions. Cover and bake 25-35 minutes or until bubbling. Remove lid. Continue to bake uncovered for 5 more minutes to crisp onions on top. Remove from oven and let rest for 10 minutes for sauce to thicken. Serve.
Most hams are heat and serve, but sometimes it’s nice to make your own. My family loves this ham and I make it for Weekend special dinners as well as the holidays!
Ingredients:
1 pork shoulder bone-in ham, thawed (picnic)
1 cup white fruity wine (moscato or zifandel)
1 cup 100% orange juice not from concentrate
1/4 cup packed dark brown sugar
2 Tbs. spicy brown mustard
1 Tbs. minced garlic
1/8 tsp. ground cloves
Method:
In large crockpot, add wine. Place ham large side down in wine. In separate bowl, whisk together orange juice, brown sugar, mustard, garlic and cloves. Pour over top of ham, coating it. Cover and cook 6-8 hours on high. Once ham is cooked through at in internal temperature of 140 degrees F, remove to serving dish and let rest 20 minutes. Meanwhile, reserve drippings and serve as is or move to make a sweet ham gravy (recipe in holiday folder).