CHRISTMAS DEVILED EGGS
6 large eggs
1 small avocado, peeled and pitted
3 Tablespoons mayonnaise
2 teaspoons yellow mustard
1 Tablespoon sweet relish
1 medium red bell pepper, small
Cilantro for leaves
Add the eggs to a medium saucepan and cover them with enough water so that it’s 1 inch above the eggs. Place the saucepan over medium-high heat and bring the water to a boil. Once the water boils, cover the pan, turn off the heat and allow the eggs to cook for 12 minutes. Remove the eggs from the water and carefully peel them.
Slice the eggs in half lengthwise. Set aside the whites and add the yolks to a medium bowl.
To the bowl with the yolks, add the avocado, mayonnaise, mustard and sweet relish. Mash together the mixture with a fork then taste and season it with salt and pepper.
Transfer the mixture to a piping bag fitted with a star tip (optional) or sealable plastic bag. Pipe the mixture into the egg whites then garnish each deviled egg with three pieces of diced red pepper. Serve immediately or refrigerate, covered, until ready to serve.
SLOW COOKER HONEY BAKED HAM
1 bone-in spiral sliced ham (6 to 8 lbs)
2 tablespoons butter, melted
1/4 cup honey
1 cup light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon salt
Trim ham as necessary and place in slow cooker.
In a small bowl, stir together butter and honey, then rub over ham, pushing mixture into slices. Cover and cook on low 4-5 hours. (Or bake at 300 for 2 – 2 1/2 hours)
Towards the end of the cooking time, preheat oven broiler on high and line a roasting pan with foil.
In a small bowl, stir together brown sugar, garlic powder, cinnamon, nutmeg, cloves, paprika, and salt. Press half of the mixture into the top of the ham.
Broil until bubbly and caramelized, about 3 minutes, then remove from oven.
Add remaining sugar mixture to a small saucepan and place over medium heat. Add 3 tablespoons of the ham liquid from the slow cooker (or water). Bring to a boil, stirring occasionally.
Let boil 1 minute, then remove from the heat. Brush glaze over ham, then broil once more briefly, just 1-2 minutes.
Let ham rest at least 5 minutes before serving. Enjoy!
QUICK ROSEMARY DINNER ROLLS
1 cup warm water
1/2 cup olive oil
1/4 cup sugar
2 Tbsp. Active-dry yeast
31/2 cups all-purpose flour, divided
3 Tbsp. minced fresh rosemary, divided
1 tsp. table salt
Preheat oven to 400°. Coat a 9×13- inch baking dish with nonstick spray.
Whisk together water, 1/2 cup oil, sugar, and yeast in the bowl of a stand mixer; let proof 10 minutes.
Combine 2 cups flour, 2 Tbsp. Rosemary, and table salt; add to bowl with egg and mix on low speed with a dough hook to combine. Mix in remaining 11/2 cups flour, in 3 additions, until combined. Increase speed to medium and knead dough 3 minutes.
Shape dough into 12 balls and place in prepared dish; brush tops with oil and sprinkle with remaining 1 Tbsp. Rosemary and coarse salt.
Let rolls rest 10 minutes, then bake until golden, 17–20 minutes.
ROASTED GREEN BEANS WITH LEMON & WALNUTS
2 pounds fresh green beans, trimmed
2 shallots, thinly sliced
6 garlic cloves, crushed
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons grated lemon peel
1/2 cup chopped walnuts, toasted
Preheat oven to 425°. In a large bowl, combine green beans, shallots and garlic; drizzle with oil and sprinkle with salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray.
Roast 15-20 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; stir in 1 teaspoon lemon peel. Sprinkle with walnuts and remaining lemon peel. Yield: 8 servings.
AU GRATIN POTATOES
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. Yield: 6-8 servings.
WINTER FRUIT SALAD
3 cups of cubed pineapple
1 cup of peeled, quartered and sliced kiwis
2 cups of mandarin orange or clementine segments
1/2 cup pomegranate arils
3 tablespoons lemon or lime juice
3 tablespoons honey
1 tablespoon poppy seeds
Optional garnish: fresh mint leaves
Place the pineapple, kiwi, mandarin oranges and pomegranate arils in a large bowl.
In a small bowl whisk together the lemon juice, honey and poppy seeds.
Pour the poppy seed dressing over the fruit and toss gently to coat.
Garnish with mint leaves if desired.
1 1/3 cups gingersnap cookie crumbs
2 tablespoons unsalted butter (1/4 stick), melted, plus more for coating the pan
1 cup granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine salt
1/2 cup eggnog
1 large egg yolk, at room temperature
4 large eggs, at room temperature
1. Heat the oven to 325°F and arrange a rack in the middle.
2. Coat the bottom and sides of a 9-inch spring form pan with butter. Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides. Bake until golden brown, about 12 to 15 minutes. Place the crust on a wire rack to cool slightly, at least 15 minutes.
3. Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. With the mixer running, slowly pour in the sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
4. With the mixer on low, add the vanilla, nutmeg, and salt and then slowly pour in the eggnog; mix until just combined. Add the egg yolk, then the whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
5. Pour the filling into the prepared crust, tap to remove any bubbles, and bake until the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour.
6. Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days. To serve, run a knife around the inner edge of the pan, remove the sides, and slice.