Happy Holidays!! (Photos and Recipes)

Hello, everyone!

I hope you are all enjoying an amazing holiday season! My husband and I just returned from his folk's home where I cooked Christmas dinner and it was so much fun! The recipes were easy, tasty and everyone thought they were a hit! Here are some pictures for you:

I'm glazing my Cherry Glazed Ham

Ham, just out of the oven and smelled GREAT!

It was so good, even my 3 year old nephew cleaned his plate!

Cherry Glazed Ham with Sweet and Sour Cherry Sauce, Squash Mélange and Sweet Potato Casserole with Walnut Crunch Topping

So, if this looks good to you, here are the recipes!! Remember, if you try it, please let me know so that I can feature you in my newsletters and/or blog!!

Cherry Glazed Ham
1 (5 pound) boneless, fully cooked whole ham
2 cups frozen, sweet black cherries
1/4 cup red wine vinegar
2 tablespoons light corn syrup
2 tsp. allspice
¼ c. light brown sugar
1 T. cornstarch
1/8 c. water
Preheat oven to 350 degrees.
• Place ham on a rack in a shallow baking pan. • Bake, uncovered, in a 350 degrees F oven about 30-45 minutes (or until meat thermometer registers 140 degrees F). • Meanwhile, in a saucepan over medium heat, combine the cherries, vinegar, corn syrup, allspice and brown sugar. • When sugar is dissolved, increase to medium high. • When the sauce comes to a boil, reduce to simmer and simmer for two minutes. • Remove from heat. • Put ¾ of the glaze to the side. • About 15 minutes before the ham is done, spoon ¼ of the glaze over the ham, basting every five minutes thereafter. • Return 3/4 of glaze to medium heat. • Dissolve cornstarch in water and add to sauce. • Remove from oven and place on a heated serving platter or tent with foil until ready to serve. • Serve remaining glaze hot along with the ham in a gravy boat. Enjoy!

Savory Squash Melànge
1 small yellow onion, diced
4 thick slices pancetta
2 yellow squash, sliced into large pieces and ends removed
1 large zucchini, cut into large slices and ends removed
½ tsp. minced garlic
1 tsp. Herbes de Provence (combo of marjoram, thyme, rosemary, lavender, basil and bay leaf)
½ cup white wine
½ cup chicken broth
• Sauté pancetta in a deep skillet over medium heat for 1 minute. • Add onion and sauté until lightly caramelized (about 5 minutes) and pancetta is done. • Add squash and zucchini and brown lightly on both sides (about 30 seconds each side). • Season with salt and pepper to taste. • Pour in wine, chicken broth. • Add garlic and herbes de provence (or substitute thyme, if you don't have the herbes de provence). • Reduce heat to low, cover skillet and simmer for about 15 to 20 minutes, or until tender. Enjoy!

Sweet Potato Casserole with Walnut Crunch Topping
36 oz. canned sweet potatoes, rinsed and drained
1/2 cup butter, melted
1/3 cup half and half
1 teaspoon vanilla extract
1 T. pumpkin pie spice
2 eggs, beaten
1 cup light brown sugar
1/2 cup corn flakes
1/3 cup COLD butter
1 cup chopped walnuts
Preheat oven to 350 degrees.
• Grease a 9x13 inch baking dish. • In a large pot, cover sweet potatoes with water and bring to a boil. • Boil potatoes for 10 minutes. • In a large mixing bowl, mix together mashed sweet potatoes, 1/2 cup melted butter, half and half, sugar, vanilla extract, pumpkin pie spice and eggs. • Mix on medium speed and increase to high speed until smooth. • Spread sweet potato mixture into the prepared baking dish. • In a small bowl, mix together brown sugar and corn flakes. • Cut in 1/3 cup cold butter (room temperature butter will make the cornflakes soggy!) until mixture is crumbly, then stir in walnuts. • Sprinkle walnut crunch topping over the sweet potatoes. • Bake for 25 minutes in the preheated oven or until golden brown. Enjoy!

Hope everyone is safe and I wish you all a Happy New Year as well!!

You're favorite "kook",
Angela McKeller