Well.. Happy Birthday to me! 23 years on this earth and I finally found where I fit in. It amazes me how the right man in your life will give you that peace of mind. It is 8 days to christmas. It will be my first christmas with my own lil family. It is also my first christmas without my huge family. I do miss my crazy big brother, Jeremy, torturing my mother (the christmas scroogette) with every christmas jingle known to man kind. And of course, my Grandmother trying to sweeten up my mother with giggles and christmas cookies. My Aunts and Uncles all arriving at my Grandparents ranch with their kids and ready to enjoy Grandma's cooking and Montana snowfall. I will miss it but sadly those times have passed. Love you, Grandma & Grandpa, where ever you are today!!!
Anyways, time to start my own traditions..... Time to think about a christmas menu for my brood..... mhmm??
TRADITIONAL BAKED HAM
1 (8-pound) fully cooked, hickory smoked, boneless honey ham (**do not use presliced ham**)
1 cup cherry coke (soda)
1/2 cup dark brown sugar
1/2 teaspoon ground allspice
1 (20-oz) can pineapple slices in pineapple juice
10 maraschino cherries
Preheat the oven to 275 degrees. Place the ham in a 9x13 casserole dish. Pour the soda over the entire ham in the casserole dish. In a medium bowl stir together the dark brown sugar and allspice. Pat the sugar mixture on the ham. With toothpicks, secure the pineapple rings to the outside of the ham. I use approximately three toothpicks per pineapple slice. Using one toothpick per cherry, secure one cherry inside each pineapple ring. Put two pieces of aluminum foil together lengthwise and seal to make a tent. Cover the casserole dish with foil tent, securing it tightly around the casserole dish, but do not punture the foil with the toothpicks. Bake for 4 to5 hours or until a meat thermometer reads 160 degrees. Let ham rest for about 10 minutes before cutting. Pour the ham juice into a small bowl so that guests can serve themselves juice for their ham, if they wish..
Well that is the meat for the dinner..... what else should we have to go with it???
CANDIED YAM MINI CASSEROLE
2 (40-oz) cans cut yams, drain and discard juice
1/3 cup imitation butter-flaveored sprinkles
1 plus 1/8 teaspoon ground cinnamon
1/2 cup of slenda granular
1 cup marshmallow creme
Place an oven rack on the highest level closest to the heating element. Preheat the oven to 500 degrees. If your oven has a broil knob, turn the knob to broil. Spray a 9-inch round or 9-inch square ovenproof pan with non-fat cooking spray. In a medium - size nonstick saucepan over medium-low heat stir the yams, butter-flavored sprinkles, 1 teaspoon cinnamon, and Splenda until well mixed. Some of the yams will become mashed and most will remain in chunks. Cover and heat for 5 to 8 minutes or until fully heated.
Spread the yams into the prepared pan. Spread the marshmallow creme over the top of the yams. Place yams on the top rack and broil for 45 seconds to 1 minute or until the marshmallow creme is partially toasted. Sprinkle the remaining 1/8 teaspoon cinnamon on top of the marshmallow creme. Serve immediately.
One side down..... 3 more to go...?????? Let's hit the books and find some goodies!!! See ya soon.
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