From Mel's Kitchen Cafe
Ingredients:
7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 c pineapple juice
Directions:
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
Sunday, July 31, 2011
Razzy Jazzy Tartlettes
From Taste of Home
serves 36
Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam
Directions:
In a large bowl, beat butter and cream cheese until smooth. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups. Bake tarts at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Enjoy
serves 36
Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam
Directions:
Monday, July 25, 2011
Alfredo Bacon Mushroom Pizza
serves 8
Ingredients:
1 loaf (1 lb) frozen pizza dough, thawed
1/2 lb bacon strips
1 c Alfredo sauce (I prefer the roasted garlic kind)
1 1/2 c (6 oz) shredded part-skim mozzarella cheese
1/4 c grated Parmesan
2 large portobello mushrooms, stems removed
1/4 t pepper
Directions:
Roll dough into 15 in circle; transfer to greased 14 in pizza pan and build up edges slightly. Bake at 425 F for 6-8 min or until browned. Meanwhile in large skillet; cook bacon just until done. Drain on paper towels; cut into 1 inch pieces.
Spread alfredo sauce over crust; sprinkle w/ cheese. But mushrooms into 1/2 inch strips; place over cheese so they resemble spokes of wheel. Sprinkle w/ bacon and pepper. Bake for 10-15 mins or until heated through and cheese is melted.
Ingredients:
1 loaf (1 lb) frozen pizza dough, thawed
1/2 lb bacon strips
1 c Alfredo sauce (I prefer the roasted garlic kind)
1 1/2 c (6 oz) shredded part-skim mozzarella cheese
1/4 c grated Parmesan
2 large portobello mushrooms, stems removed
1/4 t pepper
Directions:
Roll dough into 15 in circle; transfer to greased 14 in pizza pan and build up edges slightly. Bake at 425 F for 6-8 min or until browned. Meanwhile in large skillet; cook bacon just until done. Drain on paper towels; cut into 1 inch pieces.
Spread alfredo sauce over crust; sprinkle w/ cheese. But mushrooms into 1/2 inch strips; place over cheese so they resemble spokes of wheel. Sprinkle w/ bacon and pepper. Bake for 10-15 mins or until heated through and cheese is melted.
Worth it Lasagna
From Taste of Home: Italian Favorites
makes 2 casseroles (12 servings each)
Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced
Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.
In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.
Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.
Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein
makes 2 casseroles (12 servings each)
Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced
Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.
In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.
In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.
Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).
Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.
Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein
Roasted Vegetable Lasagna
from Taste of Home: Italian Favorites
serves 8
Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.
In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.
Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.
Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein
serves 8
Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles
Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.
In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.
Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.
Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein
Super-chunk brownies
makes 2 dozen
Ingredients:
6 squares (1 oz ea) semisweet chocolate
3/4 c unsalted butter
1 c flour
1 t baking powder
1/4 t salt
4 eggs
1 1/2 c sugar
1 t vanilla
1/2 c chopped walnuts
1/2 c dried cherries or cranberries
1/2 c choc chips
Directions:
1. Heat oven to 350F. Coat 12 x 7.5 x 2 inch glass baking dish with nonstick cooking spray.
2. Melt choc squares and butter on top of double boiler over simmering water or microwave for 30 sec intervals until melted, stirring between intervals.
3. Stir together flour, baking powder and salt in large bowl.
4. Beat eggs and sugar in second large bowl until blended, 3-5 mins. Stir in choc mixture and vanilla until blended. Beat in flour mixture.
5. Reserve 2 T nuts. Add remaining nuts, dried cherries and choc chips to batter. Scrape into pan. Sprinkle reserved nuts over top.
6. Bake at 350F for 30-35 mins or until firm on top. Cool completely in pan on a wire rack. Cut into bars.
Ingredients:
6 squares (1 oz ea) semisweet chocolate
3/4 c unsalted butter
1 c flour
1 t baking powder
1/4 t salt
4 eggs
1 1/2 c sugar
1 t vanilla
1/2 c chopped walnuts
1/2 c dried cherries or cranberries
1/2 c choc chips
Directions:
1. Heat oven to 350F. Coat 12 x 7.5 x 2 inch glass baking dish with nonstick cooking spray.
2. Melt choc squares and butter on top of double boiler over simmering water or microwave for 30 sec intervals until melted, stirring between intervals.
3. Stir together flour, baking powder and salt in large bowl.
4. Beat eggs and sugar in second large bowl until blended, 3-5 mins. Stir in choc mixture and vanilla until blended. Beat in flour mixture.
5. Reserve 2 T nuts. Add remaining nuts, dried cherries and choc chips to batter. Scrape into pan. Sprinkle reserved nuts over top.
6. Bake at 350F for 30-35 mins or until firm on top. Cool completely in pan on a wire rack. Cut into bars.
German Chocolate Oreos
From Family Favorite recipes
makes about a dozen
Ingredients:
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 t vanilla
For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 t vanilla
2 t milk
1 container coconut topping (the kind in the plastic container by all the frostings)
Directions:
Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.
For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies.
makes about a dozen
Ingredients:
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 t vanilla
For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 t vanilla
2 t milk
1 container coconut topping (the kind in the plastic container by all the frostings)
Directions:
Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.
For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies.
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