So far, it’s been quite a ride this year, and our nation has truly seen its fair share of hurdles. From COVID-19 to record unemployment and then the resulting recession, just to name a few, the
Easy Quick Holiday Recipes
1/2 cup dark brown sugar
1/4 cup honey
Zest and juice of 1 orange
2 teaspoons pumpkin pie spice
6 to 8 scrapes of fresh nutmeg, using a rasp
1 (6 to 7-pound) bone-in half spiral ham
10 to 12 sprigs fresh thyme
Kosher salt and freshly ground black peppe
Heat the oven to 325 degrees F.
In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt.
Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests.
Raise the oven temperature to 400 degrees F.
Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.
Recipe courtesy Sunny Anderson
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-holiday-spiral-ham-recipe.html?oc=linkback
12 large fresh mushrooms
2 Tbsp. sliced green onion
3 Tbsp. butter or margarine, divided
3 Tbsp. fresh bread crumbs
3 oz. PHILADELPHIA Cream Cheese, softened
1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked
PREHEAT oven to 350°F. Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medim skillet until tender. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat.
MELT remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.
BAKE 18 to 20 minutes or until heated through.
Read more at: http://www.kraftrecipes.com/home.aspx?cm_mmc=Search-_-crm-_-google-_-intbrand_brand_kraftrecipes_exact&gclid=CJmOrpXy3MICFUrIKgod8RcA7A&gclsrc=ds
Organic Cardamom Citrus Fruit Salad
Use organic ingredients where possible.
1 large pomegranate, seeds removed and rinsed
1 large ruby pink grapefruit, peeled and sliced
1 navel orange, peeled and sliced
1 blood orange, peeled and sliced
1 tangerine, peeled and sliced
¼ cup coconut, shredded
¼ cup honey
2 tablespoons lemon or lime juice
½ teaspoon Simply Organic® ground cardamom
Mint sprigs, for garnish
Combine pomegranate seeds, fruit and coconut in a medium sized bowl.
Whisk together honey, juice and cardamom. Pour over fruit salad so that dressing is evenly distributed. Divide fruit salad between four bowls, topping with mint.
Remove pomegranate seeds from the fruit by submerging the flesh in a bowl of cold water and peeling away the inner membranes. The seeds will sink and the membranes will float.
Read more at: http://holidays.simplyorganic.com/holidays/recipes/organic-cardamom-citrus-fruit-salad.php
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