Honey Baked Ham

I've looked long and hard for a good ham glaze recipe that everyone in the family likes. This one is a winner! I found it here It's the Neely's recipe on Food Network. The reviews were all really good so I decided to give it a try. I used a precooked ham so I reduced the temperature for the 1st hour of cooking to 300 degrees. Then turned the oven to 350 to apply the glaze and baked uncovered for 30 minutes on each side. If I had it to do over I'd leave the oven at 300 degrees. The ham got a little darker on the edges than I would have liked. But it was very moist and had a great flavor. I had a huge ham so I doubled the glaze ingredients but I did NOT double the red peppers and cayenne. It was the perfect blend of sweet and savory.

Ingredients

• 6 pounds bone-in ham
• 1/3 cup brown sugar
• 1/3 cup honey
• 2 teaspoons cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper

Directions

Preheat oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

Fool Proof Microwave Fudge

18 oz semi sweet chocolate chips

dash of salt

1 can sweetened condensed milk

2 cups miniature marshmallows

1 1/2 t. vanilla

1 cup walnuts coarsely chopped

Layer first four ingredients in a glass bowl in the order they are listed. Microwave on HI for 3 minutes until chips melt and mixture is smooth. The marshmallows may not be entirely melted and this is okay. Using a rubber spatula fold in the nuts (optional) and the vanilla.

Pour into an 8X8 square pan that has been lined with wax paper.

Let cool in the fridge for at least 2 hours until firm. Turn onto a cutting board, peel off paper and cut into 2" squares. Store loosely covered at room temperature.

Makes about 2 pounds or 32 pieces. I love the nuts but my family doesn't...so I make two batches, one with nuts and one without. The original recipe says that marshmallows are optional but I wouldn't make it without the marshmallows.

Roast Turkey

Fruity Turkey Brine

(double for a 20 lb Turkey)

1 gallon water

1 cup salt (1 1/2 cups Kosher or coarse salt)

3/4 cup white sugar

1 lemon

1 orange

1 onion, cut into thick slices

4 cloves, garlic, crushed

4 bay leaves

1 T. dried thyme

Take 4 cups of water and place in a large saucepan. Bring to a low boil. Add salt and sugar and stir until completely dissolved. Cut lemon and orange into 1/8ths. Add remaining ingredients. Reduce heat to low and over. Let simmer for 30 minutes. Pour into a large pot. Add remaining water (cold) and refrigerate until completely cooled.

Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound of bird.

If it's cold enough to keep the turkey outside we use our turkey deep frying pot for brining the bird. It it's not cold enough outside we use a sterilized cooler and lay ice in gallon bags over the bird. You don't want the ice to melt and dilute the water. The brine should be salty enough to float a raw egg. If it's not...then add more salt until it does. Add equal amounts of sugar too.

Thoroughly rinse all the brine from the turkey before cooking.

Turkey Aromatics

1 red apple sliced

1/2 onion sliced

1 cinnamon stick

1 c. water

4 sprigs rosemary

6 leaves sage

canola oil

Combine the apple, onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes.

Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Coat the bird liberally with canola oil.

Add the turkey to a Reynold's Turkey Oven bag and bake according to package instructions.

This makes a very moist turkey!

Slow Cooker Orange Chicken

8 small boneless skinless chicken thighs (1 lb.)

3 T. flour

1/3 cup orange marmalade

1/3 cup Barbecue Sauce (I use Jack Daniel's)

2 T. soy sauce

1 T. grated fresh gingerroot

Put chicken in a crock pot sprayed with cooking spray, sprinkle with flour and toss to coat.

Mix remaining ingredients and stir into the chicken; cover and cook until chicken is tender.

Original recipe (from Kraft Foods) says to cook on LOW 6-8 hours or HIGH for 3-4 hours.

My crock pot is so large that 8 thighs don't take up much room and the crock pot cooks very hot. It only took about an hour on LOW for these to be done. I turned them down to warm and let them simmer for another hour. They were DELICIOUS!!! I served them with rice and Asian stir fry vegies sprinkled with cashews.

Baked Egg Rolls

1 package Coleslaw Mix

1 container bean sprouts

1/2 lb. browned sausage

2 T. soy sauce

1 package egg roll wrappers

Mix all ingredients except wrappers together.

You usually buy sausage in 1 lb quantities, so brown it all and put half away for another day.

Place about 1 1/2 to 2 T. mixture onto wrapper then wrap following directions on package, fold and use water to seal.

Place on greased cookie sheet or non-greased stone.

Bake 450 degrees for 14-15 minutes.

These bake up and freeze well.

"Chinese Takeout" Lemon Chicken

Cooking spray

1 lb. boneless skinless chicken breast, cut into strips

2 cups snow peas

1 small red pepper, cut into strips

1 pkg (4-serving size) Jell-O Brand Lemon Flavor Gelatin

1 T. cornstarch

1/2 cup chicken broth

2 T. Zesty Italian Dressing

2 cloves garlic, minced

Heat a large nonstick skillet (that you've sprayed with cooking spray) over medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

Serve over hot cooked rice, if desired. Really good with egg rolls. Makes 4 (1 cup) servings. Recipe from Kraft Foods.

Fish Tacos

In a medium bowl, toss:

2 cups shredded lettuce

1 diced avocado

1/3 c. chopped cilantro

tomatoes (optional)

1 T. lime juice

2 t. olive oil

Set aside and prepare the fish:

1 lb thin fish fillets

kosher salt

cumin

Coat the fish with the salt and cumin. Heat 2 tsp. oil in a large nonstick skillet. Add fish; cook 5-7 minutes, turning once, until just cooked through. Remove fish to a plate and break into chunks.

Fill 8 warmed tortillas with lettuce mixture and fish. Top with salsa if desired.

I liked the corn tortillas but my son didn't. So next time I'll try using small flour tortillas and maybe even premade taco shells.

Recipe from Women's Day Magazine September 2010 These were really easy and quite tasty.

Apple Crisp

I got this recipe from Gina's blog. It is amazing!

Filling:

5 medium apples, peeled and diced

1.5 oz. raisins (small box)

1/2 t. cinnamon

1/2 lemon, juiced

3 t. cornstarch

1/4 cup agave nectar (I found it next to the honey at the health food store)

Topping:

1 cup rolled oats

1/3 cup whole wheat flour

1/2 cup light brown sugar (not packed)

1 t. cinnamon

1/4 cup (half stick) butter, melted

Heat oven to 375 degrees. Combine apples, raisins, cinnamon, agave nectar and lemon juice in large bowl. Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an ungreased baking dish.

Mix remaining ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden brown and fruit is tender.

I love mine warm with a scoop of low fat ice cream.

Sweet and Sour Meatballs

3/4 lb. of frozen prepared meatballs (I used turkey since I try to watch our cholesterol and fat intake)

1 pkg of stir fry vegetables OR do what I did and add:

sliced red peppers

sliced green peppers

sliced onion

pineapple (canned or fresh)

1/4 cup apricot jam (I used sugar free)

1/4 cup catalina dressing

1 T. soy sauce

Combine all ingredients in large skillet. Cook on medium heat 10 min or until meatballs are heated through, stirring occasionally.

Serve over hot cooked rice.

Easy and delicious! I got this recipe from my daughter, who's turning out to be a much better cook than I am.

Creamy Corn Chowder

Of all the recipes I've made this one by far has gotten the most compliments. It's loved by everyone! And it's super easy.

3/4 c. onion, chopped (or use dehydrated)

1 c. frozen hash browns (I use more like 2)

1 c. ham, cooked and diced (I use more of this too)

10-oz pkg. frozen corn

1 can cream-style corn

1 can cream of mushroom soup

2 1/2 c. milk (I like to use about 2 cups of fat free half and half and then enough skim milk to get the consistency that I want. )

salt and pepper to taste

parsley flakes

Combine all ingredients except parsley in crockpot. Cover and cook on low for 4-6 hours. Garnish with parsley flakes.

Banana Zucchini Bread

1 1/2 cups flour

1 cup sugar

1 t. ground cinnamon

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 egg

1 cup mashed ripe banana

1/2 cup canola oil

1/2 t. banana extract

1/2 t. vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl combine the 1st 6 ingredients. In a small bowl beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer into three 5 3/4 inch X 3 inch X 2 inch loaf pans that have been sprayed with non stick cooking spray. Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

NOTE: I quadruple (4 times) the recipe and bake in 4 regular loaf pans (requires longer baking time) and 1 mini loaf pan. This is very delicious and moist.

Fiesta Chicken Sandwich

Layer on a whole wheat toasted bun

Grilled Chicken

Cheese

Avocado slices

Bacon slices

Ranch dressing mixed with a little taco seasoning

This is Lisa's creation and they are yummy. She says they are best served really warm.

Corn Salsa

This recipe of Lisa's is a huge crowd pleaser and makes a large bowl of salsa so it's perfect for a potluck!

1 can pinto beans-drained

1 can black beans-drained

1 can corn-drained

7-8 Roma Tomatoes

3 Avocados

chopped green onions to taste

chopped cilantro to taste

1 pkg. Dry Italian Dressing Mix

Mix all ingredients together. Can be made a day ahead but add avocados just before serving.

Pesto Melts

I am in LOVE with these right now! A slim bun with pesto, sliced tomato and a half slice of provolone cheese. Broiled just until the cheese melts. Heavenly...

Pesto

2 cups fresh basil

4 cloves garlic

1/2 t. salt

1/2 t. pepper

1/2-3/4 cup pine nuts

1/3 cup olive oil (amount may vary)

2 T - 1/4 cup fresh Parmesan cheese

Add basil, garlic, salt, pepper and nuts in food processor or blender. Mix until all ingredients are small pieces but do not over mix.

Slowly add olive oil while mixture is mixing until pesto is at a desired consistency.

Store unused pesto in airtight container in refrigerator for 1-3 days or freeze in ice cube trays and store in airtight container for a couple of months.

Tasty Brazilian Rice

This recipe came from a neighbor (Lynette Squire) who was a missionary in Brazil several years ago. I couldn't wait to try it and see if it suited Brandon's Brazilian tastes as well. It's a keeper. I've made it a few times now and the Basmati rice works better than regular long grain.

2 cups rice

4 cups water

1 t. salt

2 T. green sauce, or garlic and onion powder seasoning to taste

3 T. oil

Heat oil in bottom of sauce pan. Add salt and green sauce, or seasonings, and saute for about 3 minutes. Add rice and stir until rice begins to turn white. Add water and boil, covered, for about 20 minutes.

Green Sauce

4 medium onions

1/2 garlic head

1/8 cup salt

1/4 cup oil

Blend onion and garlic in food processor or blender. Stir in other ingredients. Keep in fridge in a jar with a lid. This is a Brazilian recipe for a seasoning sauce. It turns green color as it sits in the refrigerator, but don't be alarmed--it is good! Lynette uses a spoonful or two when browning meat or for seasoning rice, beans, potatoes or whatever. It keeps a long time in the fridge, but you can also keep it in the freezer.

*Note from Suzanne: This is weird stuff but it's great to have on hand. Not only is it good in the Brazilian rice but I've used it in chicken fajitas and stir fry, it adds a great flavor. I think it would be good in hamburgers and meat loaf too. It made enough to fill both of the jars in the photo (a little more than a quart). The recipe can be doubled. The green jar has been in the fridge and the white jar is frozen.

Chipotle Pork or Beef

A recipe from my friend Shelly

1 can of Chipotle in Adobo sauce
1 beef or pork roast (I prefer pork)

Pour Chipotle over the roast in a crock pot and cook until tender.
Remove the meat and shred (discarding the Adobo sauce) and serve in tortillas with rice and mango salsa.

Strawberry Ice Cream

1 1/4 c. sugar
2 oz. frozen orange juice concentrate or
juice of 2 fresh oranges
1 T. lemon concentrate or
juice from 1 lemon
1 pkg. frozen strawberries or
1 c. fresh strawberries (chopped small)

Combine and whisk until sugar is dissolved then add:

1 qt. half and half

Freeze in freezer. Use 1/2 cup of rock salt for every 4 cups of ice.

*You can substitute other fruits for the strawberries. The photo has frozen raspberries and blackberries that I crushed and then added.

Kiwi-Strawberry and Spinach Salad

12 cups torn fresh spinach
2 pints fresh strawberries, sliced or halved
4 kiwifruit, peeled and cut into 1/4 inch slices
1/3 c. sugar
1/4 c. canola oil
1/4 c. raspberry vinegar
1/4 t. paprika
1/4 t. Worcestershire sauce
2 green onions, chopped
2 T. sesame seeds, toasted (or not)
1 T. poppy seeds

In a large bowl, combine the spinach and strawberries and kiwi. In a blender or food processor, combine the sugar, oil, vinegar, paprika and Worcestershire sauce; cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour over salad and toss to coat. Serve immediately.

*Great turned in to a main dish by serving with grilled chicken and extra dressing for dip. Also great with chopped chicken just thrown into the salad.

*A salad never is rocket science so I never measure anything but the dressing ingredients. I also make this with Romaine lettuce thrown in with the spinach. For the raspberry vinegar I use this Ken's Raspberry Walnut Vinaigrette. YUMMY!

Chicken Breasts with Strawberry-Blueberry Chutney

My father-in-law found this recipe in the newspaper and thought it looked like something I would like and he was right!

2 t. canola oil
1/2 c. chopped red onion

Heat the oven to 375F. In a small saucepan over medium, heat the canola oil. Add the onion and saute until softened, about 4 minutes. Then add:

2 c. quartered strawberries
1/2 c. dried blueberries
1/3 c. brown sugar
2 T. red wine vinegar
2 t. minced fresh ginger

Bring to a boil, then cook over medium-high heat, stirring often until the berries are softened and breaking down, 8 to 10 minutes. Remove from the heat and cover to keep warm.

In a shallow dish combine:

1/4 c. flour
1 t. salt
1/2 t. ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 lbs)

Dredge both sides of each breast through the seasoned flour. In a large nonstick oven-safe skillet over medium, heat 1 T. of extra-virgin olive oil. Add the chicken and brown on both sides.

Transfer the chicken to the oven and bake until juices run clear or internal temperature reaches 165F.

Serve the chicken topped with strawberry and blueberry chutney.

Here We Go

Welcome to my kitchen! I often try new recipes and then forget all about them. So I've created "Something To Salivate Over" as a place to keep track of my favorites. No more flipping through books and binders trying to remember where I put that recipe! Let the cooking (and eating) begin!