Category: Holiday Brunch


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A friend surprised me with a ham on Easter, so I threw together this yummy meal.

Glaze:

1/2 c. maple syrup

2 Tbsp. brown sugar

2 Tbsp. Dijon mustard

1 large can crushed pineapple in juice, drained reserving juice

Put pineapple in the bottom of a 13 x 9 baking dish, place ham cut side down on top of pineapple, and pour reserved juice over ham.

Cook ham according to package directions.   I did mine tented with foil for about an hour at 300 F before removing the foil and putting on the glaze.  Then I poured the mixture of maple syrup, brown sugar and mustard over ham and raised the temperature to 400 F.

After putting glaze on ham, cut up zucchini into cubes and toss with salt, pepper, and olive oil to taste.  Do the same with the cubed butternut squash.

SAM_3032

Spread vegetables on two small baking sheets and when you remove the ham from the oven, pop them in.  Lower the temperature to 325.  They will take about 20 minutes.

Put water on to boil for spaghetti.  Add minced garlic and salt to water.

The veggies and spaghetti were all done almost at the same time.

Toss the drained spaghetti with a little butter, and then toss with the zucchini and squash.  I kept them separate because I have a finicky eater who hates squash!

 

 

Since I made this the first time a couple of years ago, this easy spinach dip is my go to for large gatherings!

spinach-dip1

2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Artichoke hearts and chopped cooked bacon – optional

Place spinach in crock pot and chop with kitchen shears.

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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.

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Cover and cook on low 1 1/2 hours. Stir to combine.

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Cook another 1 to 2 hours.

Pecan Pie

Donnie is going to make a pecan pie.  This is actually a picture of one Molly made a few years back that had chocolate chips along the bottom of the crust.  We’ll see if he wants to add chocolate into his.

SAM_0216

1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla

1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

I’m also going to make my mom’s famous apple cake for Thanksgiving.  This time, though, I will add some dried cranberries and pistachios in with the apples to give it some pizzazz.  The two cakes can bake side by side.  While they are baking, Donnie and I will be making pies, too.

SAM_1625

3              C. flour

2              C. sugar

1              C. oil

4              Unbeaten eggs

½             tsp. salt

7              Tbsp. orange juice

2 ½         tsp. vanilla

3              tsp. baking powder

Combine cake ingredients.

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Filling:

Mix together 4 to 5 (or more!) sliced peeled apples, 2 tsp. cinnamon and ¼ C. sugar.

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Pour half of dough into 13 x 9 dish that has been sprayed with cooking spray.

Layer apples over dough

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and top with remaining dough.

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350° oven 60 minutes until golden.

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Sprinkle with powdered sugar, top with whipped cream, and serve!

sam_2832

Above is a picture of a breakfast I have made countless times and have enjoyed on holiday mornings and ordinary mornings.  The key is to pick the most delicious apples, of course.  Today’s dumplings were made with HUGE golden delicious apples that made me think of my Dad.  He always ate golden delicious.  Softer skin.  Easier on his teeth.  But also, so darn amazing and flavorful.

I also like that they now have a honey butter variety of the crescent dough.  The extra honey in the dough really adds another layer of flavor.

2 apples, cored and cut into 8ths.

2 tubes crescent dough (I used honey butter)

4 eggs

1 C. milk, creamer, creamer, half and half, or any combination thereof.  (I used Cilifia Farms Coconut Almond Blend with no added sugar)

1/2 c. raw sugar

1 Tbsp. vanilla

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First you prepare a 13 x 9 baking dish by spraying it with coconut oil and preheat the oven to 375F.

Cut two apples into 8 wedges each.

Wrap apple wedges in crescent dough and place in baking dish.

Bake for 15 minutes or until golden brown.

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Mix together eggs, milk/cream mixture, sugar, and vanilla.  (custard)

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Pour custard carefully over crescent wrapped apple wedges.

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I serve this topped with vanilla yogurt.  You can sprinkle the apples with cinnamon, ginger, or cloves.  You could sprinkle nuts on top before baking the custard.

 

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