Just Stuffing

Ingredients:

• 12 - 16 oz Stuffing Mix
• 12 - 16 oz Frozen Mirepoix Mix or Onion, Carrot and Celery
• 16 oz Sage Sausage

Instructions:

1. Brown Sausage and keep in small bite size pieces. Do not crumble small.
2. Drain pan of extra grease. (or don't)
3. Add Recommended amount of butter to sausage in pan (or don't)
4. Add Frozen Mirepoix Mix and cook until onions are translucent.
5. Add Stuffing Mix and follow directions on how much water or stock to add.
6. Note: I sometimes use Cornbread Mix and other times I don't. I usually use Pepperidge Farm or Brownberry stuffing mix.

The boys like this basic stuffing recipe without raisins, apples, cranberries, nuts, oysters, pumpernickel bread or other trendy ingredients. So far no one doesn't like this stuffing. Also, since I do not stuff the bird, you can make this anytime.

Roast Turkey with Mayo Un-stuffed

Ingredients:

• 12-14 lb. whole thawed turkey
• 1 1/2 - 2 cups of mayonnaise
• Coarse salt
• Coarse ground pepper
• 2 stalks celery
• Handful of baby carrots
• 1 large onion, rough chopped
• 1 stick salted butter

Instructions: Preheat oven to 450º f.

1. Lay turkey in a roasting pan.
2. Cover the turkey with mayonnaise all over outside and inside cavity.
3. Liberally salt, and pepper turkey inside and out.
4. In the cavity stick butter, celery onion and Baby carrots.
5. Roast turkey in 450º f oven for 30 minutes. Then turn the oven down to 350º f, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone until internal thermometer reaches 165º f.
6. Depending on size of turkey, total cook time will be around 1 1/2 to hours. 
7. Remove from oven. Let rest for at least 20-30 minutes before carving.

Note: this only works with an un-stuffed Turkey. It will not taste like mayonnaise and it tastes just as good as deep-fried and being constantly basted.

** So far, the boys have eaten all of the leftovers. Otherwise I will need leftover recipes for turkey.

Sugar Coated Spiral Ham (Christmas 2018)

INGREDIENTS

• 8 lb bone-in spiral sliced Pre-Cooked half ham
• 2 cups granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp paprika

INSTRUCTIONS

1. Trim ham if needed  (And heat if you want to serve hot, we don't)
2. Sugar, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves and paprika. Add just enough water to make a paste. 
3. Place ham in roasting pan sliced side down. 
4. Cover top of ham with sugar paste
5. Broil for 15 - 20 min, or until sugar paste is bubbly and has caramelized, then remove from oven. Remove before sugar burns. Watch top of ham
6. Remove from oven and let ham rest for 5-10 minutes. 
7. Serve warm or cold

** Looking for more Ham leftover recipes**

Ham and Cheese Sliders with left over ham

Ingredients:

• Spiral Sliced Ham leftovers

• 1 pack of Hawaiian/Sweet Rolls 12 pack 

• 6 slices of Swiss cheese

• 4 Tablespoons butter melted with 2 tablespoons of Dijon Mustard

• Penzey's Sandwich sprinkle

• Mayonnaise

• Dijon Mustard

Instructions

1. Preheat oven to 350.
2. Cut your rolls in half and layer bottom halves in a baking dish (that fits the bread) and spread with Mayonnaise and Dijon mustard
3. Layer Ham and Swiss over bread and top halves of the rolls.
4. In a small bowl, mix the melted butter with 2 Tablespoons of Dijon Mustard
5. Bake in preheated oven at 350 for about 15 minutes.

Lemon Blueberry Bread

Lemon Blueberry Bread

3/4 cup sugar
1/2 cup milk
4 tablespoons butter, room temperature
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries
1 tablespoon grated lemon zest
Add juice of Lemon(s)

Topping:
3/4 cup sugar
1/2 cup flour
6 tablespoons butter, room temperature
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Oil a 9×5 loaf pan

Stir topping ingredients together in small bowl until smooth and set aside.

In medium size bowl, combine sugar, milk, butter and egg until smooth.

In another bowl, toss flour with baking powder and salt. Stir this into wet ingredients; then gently fold in blueberries and lemon zest.

Spoon batter into prepared pan and sprinkle with topping. Bake 50 minutes, until topping is deep golden and has formed a thick crust. Cool in pan 5 minutes; transfer to wire rack for cooling.

Crepes

2 large eggs
3/4 cup milk
1/2 cup of water
3 tablespoon of butter
2 cups of flour

Whisk together until smooth and place in fridge 2 hours or overnight so there are no air bubbles in the batter. Add water until batter is thin enough to coat pan.

German Pancakes

¼ cup of butter

1/2 cup of all-purpose flour

1/2 cup milk

4 eggs

3 tablespoons of sugar

1/2 teaspoon of vanilla extract

1/8 teaspoon of salt

1.       Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 9 inch cast iron skillet.

2.       In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.

3.       Bake on center rack in the preheated oven for 12 to 15 minutes, until puffed up and golden brown.

Tres Leches Cake

Cake:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs, separated

1 cup sugar

1/3 cup milk

1 teaspoon vanilla extract

Tres Leches Mixture:

1 cup half and half

One 14-ounce can sweetened condensed milk

One 12-ounce can evaporated milk

Icing:

1 pint heavy cream, for whipping

3 tablespoons sugar

1.       For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.

2.       Sift the flour, baking powder and salt into a large bowl.

3.       Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.

4.       Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.

5.       Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.

6.       For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.

7.       For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.

8.       Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!