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Sweet Potato Pie

10 Apr

sweet pot. pie  Most people associate Sweet Potato Pie with Thanksgiving and Fall. But, it is a delicious dessert anytime of the year. Being from the South, we enjoyed Sweet Potato Pie year round and with this recipe, so can you.

Ingredients:

29 oz. Can of Sweet Potatoes ( I prefer Bruce’s brand)

1 C. Sugar

1/4 C. Milk

3 Eggs, Separated

1/8 Pound of Butter

1/2 Teaspoon Nutmeg

1 Teaspoon Vanilla Extract

1 9 Inch Unbaked pie shell ( Deep dish works best)

Preheat oven to 350 degrees. Drain and mash sweet potatoes, add remaining ingredients except egg whites. Place mixture in the pie shell. Bake for approximately 45 minutes.

You may also add a scant amount of brown sugar and walnuts or pecans.

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Apricot Raspberry Glazed Ham

28 Mar

Apricot Raspberry Glazed HamThis delightful Ham would make a great Easter dinner main course! It is pretty simple too!!!

Ingredients:

1 Ready to Cook Bone In Smoked Ham 1/2 ( I prefer the shank end)

1/2 C. Apricot preserves

1/2 C. Raspberry preserves

1/4 C. Dijon mustard

Pre heat oven to 325 degrees. To prepare ham for glaze, once made, use a shallow pan on bottom 1/3 of oven. Using a sharp knife, score fatter side of ham in diamond pattern. Place ham face down in pan. Cover loosely with foil. Roast 1 1/2 hours. Mix preserves and mustard. Reserving half. Remove ham and brush with glaze. Continue to bake uncovered for 1 hour; brushing with more glaze every 20 minutes or so. Cook ham until an instant read meat thermometer reaches 160 degrees or higher.Remove ham from oven and let it rest for 20 minutes. Slice, transfer onto platter and serve with remaining preserve mixture.

Serves 8 with plenty of leftovers.