Caribbean Ham Glaze

Ham is a holiday staple.  I've eaten it for so many years, in so many ways, that we actually took a break from having ham for a few Christmases. But the kids began to clamor for more "traditional" holiday fare. So I gave in this year. And when I did, there was no question which glaze I would use.  My sister, Jami, first made this for me several years ago.  I love the fruitiness, and like that it's not overly sweet.

Here's what you'll need:
1/3 c fresh orange juice
1 TBSP whole cloves
1/2 c light brown sugar
2 TBSP rum (I used pineapple)
3 tsp corn starch
1 8-oz can crushed pineapple (UN drained)
1 15-oz can mandarin oranges (drained)

Preheat oven to 325.  Use a sharp knife to cut a criss-cross pattern an inch deep into the top of a 5-6 pound ham (I used boneless).  Set aside.

Combine orange juice and cloves in a small saucepan.  Bring to a boil.  Reduce heat and simmer 5 minutes. Strain out the cloves; return the juice to the pot.  Add the brown sugar and stir to dissolve.

Combine the rum and cornstarch in a small bowl.  Stir into the mixture in the pot.  Bring to a boil.  Cook 1 minute.  Remove from heat and stir in the fruit.  Spoon over the ham.

Bake at 325 for 15 minutes per pound, or as directed on wrapper.

Enjoy!

Pumpkin and Gingerbread Trifle

I love trifle!  It's easy to make, and looks so beautiful when you can see all the layers in the trifle bowl.  This one uses the fall flavors of pumpkin and ginger, making it perfect for this time of year.

Here's what you'll need:
1 box gingerbread snack cake mix, plus ingredients to make
1 8-oz cream cheese, at room temp
1 c powdered sugar
1 15-oz can pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp salt
1 large tub cool whip

Preheat oven to 350.  Prepare gingerbread as directed on the package.  You could make the gingerbread from scratch, if you want, but taking this shortcut is fine.  Bake as directed.  Cool completely.  Cut into cubes.

In a mixing bowl, beat the cream cheese and powdered sugar together til well-blended.  Beat in the pumpkin and spices until well blended.

Place one quarter of the gingerbread cubes in the bottom of a trifle bowl.  You can also use a large glass bowl.

Top with one third of the pumpkin mixture.

Top with about 1 1/2 c cool whip.

Repeat the layers twice, ending with gingerbread on top.

Cover with plastic wrap and refrigerate at least 2 hours.  Store any left-overs (yeah, right!), tightly covered in the fridge for up to a week.  It just gets better!

Enjoy!

Triple-Chocolate Fudge

This is another fudge great for gift giving or an exchange.  It's creamy and smooth, with a balanced sweetness.  It does have a lot of steps, but each one is simple to do.  Make sure all your prep is done before you start cooking.  This will help prevent graininess from overcooking. As with all fudge, do not make this if it's raining or overly humid.

 
Here's what you'll need:
6 c sugar
1 can evaporated milk
2 sticks butter
1 8-oz tub mascarpone cheese
1 13-oz jar marshmallow cream
1 TBSP vanilla
2 c vanilla milk chips
1 c milk chocolate chips
1 c special dark chips
2 TBSP cocoa powder

Line a 9x13 pan with foil or parchment.  Spray with cooking spray.  Set aside.

Put white milk chips in large bowl.  Set aside.

Combine milk chips, special dark chips and cocoa powder in large bowl.  Set aside.

Heat sugar, milk, butter and cheese to boiling in a 6-quart pot over medium-high heat (6-8 min) stirring constantly.  Reduce heat to medium.  Cook for 10 minutes, stirring occasionally.  Remove from heat.

Quickly stir in marshmallow cream and vanilla.

Pour 4 cups of this mixture over the vanilla milk chips; stir to mix.

Stir the milk and dark chocolates and the cocoa powder into the remaining marshmallow mixture in pot.  Stir, quickly, until mixed well.

Pour one-third of the white mixture into the prepared pan, spreading evenly.

Quickly pour over one-third of the chocolate mixture, evenly, over the top.

Repeat two more times.  Pull a knife through the top to create a marbled design.

Cool, at room temp, until set.  Refrigerate 3 hours or more before cutting into 1 1/2-inch squares.  Makes 96 pieces (about 6 lbs.).

Enjoy!

Apricot Rugelach

Rugelach is one of those cookies that looks like it might have taken a long time, but it's actually quite easy.  It starts with an easy cream cheese dough which makes it rich creamy.  The filling can be changed to fit every taste, so the results are endless.

Here's what you'll need:
1 c unsalted butter, room temp
8 oz cream cheese, room temp
2 1/2 c flour
2 c fruit preserves (I used apricot filling)

Cream the butter and cream cheese until light and fluffy.

Add the flour and mix just until the flour is incorporated.  Divide the dough into 3; shape each into a disk. The easiest way to do this is to put one-third on a sheet of plastic wrap.  Fold one side over.

Fold the remaining sides over, and shape the dough into a disk, using the plastic as a guide.  This will help keep your hands clean.  Flatten slightly.

Place the dough in the fridge and chill at least 1 hour and up to two days.

When you're ready to make the cookies, take the dough out of the fridge and put on a wire rack for 10-15 minutes.  This will take some of the chill off the dough and allow you to roll it easier.

Preheat the oven to 350.  Line two baking sheets with parchment paper.  Set aside.

Roll the first disk into a 10-inch circle, about 1/4" thick.

Spread with about 3 TBSP of fruit preserves.

Cut the circle into 16 even wedges.  I use a pizza cutter to make it easier.

Beginning at the widest edge, loosely roll the dough over the filling.

Repeat with remaining dough and fruit preserves.  Bake at 350 for 12-15 minutes, just until they begin to brown.  Cool on pans 3 minutes before removing.  Makes 4 dozen.  Store, tightly covered, in the fridge for a week or in the freezer for up to 2 months.

Enjoy!

Peanut Butter Meltaways

December is a time filled with parties and lots of opportunities to show friends and loved ones, teachers and coaches, mail persons and babysitters how much you appreciate them.  Nothing says "love" like a homemade gift.  I started making these peanut butter yummies when I was a young girl.  They've been tweaked over the years for a smoother filling and more professional appearance that only looks hard.

 

Here's what you'll need:
2 c creamy peanut butter
1 stick unsalted butter, room temp
1 tsp vanilla
1 lb powdered sugar, sifted
12 oz milk or dark chocolate, chopped
1 TBSP Crisco shortening

Combine peanut butter and butter in a mixing bowl.

 Beat until well combined.  Add the vanilla.
With the mixer on low, add most of the pound of powdered sugar, stirring until well mixed.  The amount you need will differ, depending on how warm your house is.  You want to add sugar until your mixture looks like a soft playdoh.

Line 2 baking sheets with parchment paper.  Use a small cookie scoop to form all the dough into balls.  I use a cookie scoop so they're all exactly the same size, but you can also use a spoon.

 Put a little bit or powdered sugar into a small bowl.

Dip one side of the peanut butter ball into the powdered sugar, then roll between your hands to form a ball. Work quickly!  The heat from your hands will make the butter melt and make a mess.

 When all the balls are rolled into small balls, place the cookie sheets in the fridge several hours, up til overnight.  I know people who put them in the freezer.  This will speed up the process, but will also cause condensation to form, which can make the chocolate seize when the balls are dipped.

Combine the chopped chocolate and shortening in a small bowl.  The shortening helps the chocolate be extra smooth and shiny.  Heat in the microwave for 30 seconds.  Stir.  Continue, at 30-second intervals, until all the chocolate is melted.

Use a toothpick to dip individual peanut butter balls into the melted chocolate.  Place on parchment-lined baking sheets.  Don't worry about the hole in the top.  We'll fix this later.

Continue the dipping process until all are covered.

Dip the tines of a fork into the melted chocolate, and carefully fill the holes left from the toothpick.

For the finishing touch, load the fork with chocolate and drizzle it over the tops of the candy.

Hold at room temp until the chocolate is set, and you don't leave a mark when you touch them.  Store in an air-tight container at room temp for 1 week, or refrigerated up to 1 month.

Enjoy!

S'mores brownies

It's a well-known fact that I hate camping.  Why would I want to sleep on the hard ground, fighting off bugs, when I have a perfectly comfy bed at home?  But I do like camp food.  Especially s'mores. I've even been known to make them in the microwave.  Then a friend gave me this brownie recipe, and I fell in love. They're full of all the things that make s'mores so irresistible, and an easy way to bring summertime in the house on a cold winter's day.

Here's what you'll need:
1 box fudge brownie mix, 9x13 size, plus ingredients to make "fudgy" brownies
1 sleeve graham crackers
1 c mini marshmallows
1/2 c mini chocolate chips
1/2 c chopped peanuts, optional

Preheat oven to 350.  Spray 9x13 pan with cookie spray.

Line pan with graham crackers, breaking to fit, if necessary.  Set aside.

Mix brownie batter using directions on the box.  Carefully spread over the graham crackers in the pan.

Bake at 350 for 20 minutes, until mostly set, but still a little wet in the center.  Remove from the oven and sprinkle with the marshmallows.

Then sprinkle with the chocolate chips and peanuts, if using.

Bake an additional 8-10 minutes, until marshmallows begin to brown, and a toothpick comes out clean. Cool completely before serving.  To make it easier to cut, spray the knife with non-stick cooking spray, or frequently run under cold water.

Enjoy!