New Traditions (Ham Glaze, Broccoli Casserole & Sweet Potatoes)

Even though we were left to our little family for Christmas I still wanted to do a little something special. It drives Rick nuts but I just can't help myself I have to do something different each time :).

I was watching Hallmark Channel (of course for my Christmas Movies) and then came on Mad Hungry she was making a ham glaze with oranges & sherry. I of course didn't have sherry on hand but I did have some brandy left over from a previous party so I did a search for Oranges & Brandy and came across this amazing glaze it was awesome!

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Brandy Raisin Ham Glaze

Recipetips.com

Ingredients:

-		1/4 cup raisins
-		1/4 cup brandy (not flavoring)
-		1/4 cup apple jelly
-		1/4 cup orange juice
-		1 tablespoon corn starch
-		1 tablespoon brown sugar
-		1 tablespoon prepared mustard

Directions:

Combine apple jelly, orange juice, raisins, and brandy in a small sauce pan. Cook over low heat until smooth and well combined.

In a separate bowl mix mustard, brown sugar and corn starch. Add mixture to sauce pan and combine. Cook until thickened.

Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired.

ALEXIS NOTES: I had Clementine's on hand so I took 3 of those and squeezed them for the orange juice, I had apple butter not jelly, I used spicy mustard and I used golden raisins.

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Since I always have to make green bean casserole for Rick (you know the fried onion ones) and I just couldn't eat that again, so I turned to mine and the boys favorite veggie broccoli and something I remembered my mom would make when I was younger. This was fab and GREAT with left overs too!!

Ingredients

• 2 (10-ounce) packages frozen choppedbroccoli, cooked and drained
• 1 cup mayonnaise
• 1 cup grated sharp cheddar
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 2 eggs, lightly beaten
• 2 cups crushed crackers
• 2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

ALEXIS NOTES: I used fresh broccoli (Next time I will steam the broccoli) and light mayo.

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I'm always on the look for a new Sweet Potato Recipe and found one I love. The boys didn't really care for it but I loved it!

Gourmet Sweet Potato Classic

by AllRecipes.com

Ingredients

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

ALEXIS NOTES: I used 2 LARGE yams, sugar substitute, whole wheat flour and I only had walnuts on hand.

Happy Tuesday hope you find something you like. These are great meals you can do for family dinner!

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday and Delicious Dishes.

TMTT & CPW ~ Holiday Meals and Left Over Ham Meal

Ok I'm over loaded with recipes so here we go a full packed holiday recipes, take your pick! ;)

First off I have to share our Corned Beef & Cabbage. I tried out a new recipe and LOVED it! Still using dad's beer that he left here ... lol :)

Slow Cooker Corned Beef, Cabbage and Vegetables

Slow Cooker Corned Beef, Cabbage and Vegetables

Prep time: 10 minutes Cook time: 9 hours

3	pound corned beef brisket with spice packet
16	ounces boiling onions, peeled
6	carrots , peeled and quartered
1	pound new potatoes
2	bay leaf
8	ounces Irish Amber Beer
2	tablespoons Dijon mustard
3	tablespoons molasses
2	teaspoons garlic, minced
1/2	head cabbage, cut into 4 wedges

[1] Place onions, carrots, potatoes and bay leaves in slow cooker. Place corned beef on top of vegetables.

[2] In a medium bowl combine beer, spice packet, Dijon, molasses and garlic, whisk until molasses is combined. Pour over corned beef. Cover and cook on low for 8 hours on low. Add cabbage and cook for 1 hour longer.

[3] Remove corned beef from slow cooker, thinly slice and serve with vegetables. Drizzle with cooking juices and additional Dijon, if desired.

ALEXIS NOTE: I used regular potatoes , we didn't have molasses so I used some brown sugar and whatever beer dad left here :)

For Easter I tried out a new Scalloped Potato recipe, yummy!!!

Supreme Scalloped Potatoes

Supreme Scalloped Potatoes

Ingredients

• 8 medium potatoes, peeled
• 1 1/2 cups shredded Cheddar cheese, divided
• 1/3 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3/4 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

ALEXIS NOTE: I of course did the easy way out and didn't boil the potatoes and shred them. I just sliced them thin with my slicer. It did take a little longer to cook but they were delish!!

This recipe you've seen, but I snuck in our healthy version of Mac and Cheese .. lol know one knew. For that recipe head to this post: Welcome to the Jungle (AKA Gym)

Then I did the famous Ham glaze, that is now requested every time I do ham. My Grandmother LOVED this, first words when she walked in "Did you make the Glaze?". For that recipe check out this post: MSM ~ Thanksgiving Day Goodies!

And then you ask what do I do with my left over ham? Well you take some of it, don't worry more left over ham recipes to come! :) My first left over ham is Ham & Cheese Ziti.

Ham and Cheese Ziti

Ham and Cheese Ziti

Macaroni-and-cheese lovers, take notice! This one has fun tube-shaped pasta, ham and cheese and is certain to be a favorite.

Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings

2 1/2	cups uncooked ziti pasta (9 ounces)
1/4	cup butter or margarine
1	garlic clove, finely chopped
1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
2	cups milk
1/2	teaspoon Dijon mustard
2	cups shredded Colby cheese (8 ounces)
4	ounces sliced cooked deli ham, cut into thin strips
1/3	cup grated Parmesan cheese

Heat oven to 350ºF. Cook and drain pasta as directed on package.

While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.

Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Hope you enjoy and find one or recipes you like!