Sliced Glazed Ham with Pineapple

Slicing the ham before glazing it in the oven makes simple work of serving. Just use a large spatula to lift the slices with pineapple from the roasting pan right onto the serving platter! Using a toupie-style ham makes this dish a breeze! Toupie is a Canadian, particularly Quebec term, for a boneless, pre-cooked smoked ham.

Ingredients:

3 lb (1.4 kg) cooked toupie ham cut in half lengthwise and sliced

19 oz (540 ml) can pineapple rings, halved

1/2 cup brown sugar

1/4 cup white wine vinegar

2 tbsps grainy Dijon mustard

1 tbsp molasses

2 tsps Worcestershire sauce

salt and pepper to taste

1 tsp allspice

2 tbsps cornstarch

1/2 cup pineapple juice from canned pineapple  

Mix the brown sugar, white wine vinegar, Dijon, molasses, Worcestershire sauce, salt, pepper and allspice together in a saucepan. Bring to a boil then simmer for 4-5 minutes. Mix the cornstarch into the pineapple juice to form a slurry and add to the saucepan cooking for 2 minutes. Oil a large roasting pan then layer ham and pineapple slices, overlapping a little. Brush 1/2 the glaze on the ham/pineapple. Cover the pan with foil and into a 325°F oven for 30 minutes. Next raise the temperature to 425°F, coat with the remaining glaze and bake uncovered this time for 20-25 minutes.  Serves 12

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Homemade Flaky Cheese Crackers

These soft homemade flaky cheese crackers are better than store bought and can be enjoyed by young and old alike. Especially happy when they are toddler approved! 

Ingredients:

3/4 cup flour

1 1/2 cups shredded old cheddar cheese

4 tbsps butter 

Preheat oven to 350°F and line a baking sheet with parchment. Add all 3 ingredients to a food processor and process until it forms a ball which comes together quickly. Take the ball of dough and wrap it in plastic wrap refrigerating it for 20 minutes. (This step may or may not be necessary. If you can work the dough right away...go ahead!) Roll it out to 1/4" thickness on a lightly floured surface. It is a very easy dough to handle. Use cookie cutters to cut out shapes. I used a small heart and also the cutter used for awareness ribbon cookies to make bunnies for Easter. But any small shape will work. Place on baking sheet, they do not spread very much. Bake the cookies for 12-14 minutes then cool on racks. Makes 20 small hearts and 15 bunnies.

 Recipe from: buggyandbuddy.com

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Springtime Roll Cake

I am stubbornly calling this one Springtime Roll Cake even though it is still snowing out today!?!

Ingredients:

4 large eggs, at room temperature

3/4 cup sugar

3/4 cup flour

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

1/4 cup icing sugar, for rolling up cake

Filling:

1 cup heavy cream

2 tbsps icing sugar, sifted

1/2 tsp vanilla

coloured sprinkles 

Optional: 3 heaping tbsps seedless raspberry jam (see how to remove seeds below if your jam is not seedless) 

2 oz white chocolate squares, melted

more sprinkles and mini eggs (if for Easter) to decorate 

food colouring

First off, if your raspberry jam has seeds simply warm it in the microwave then press through a metal strainer with a silicone spatula to separate the seeds from the jam. Set aside to cool completely. 

Preheat the oven to 350°F. Oil a 10 X 15" baking pan, line it with parchment paper and oil that. Beat eggs and sugar together in a mixer for 3 minutes until light and fluffy then mix in vanilla. Whisk together the flour, baking power and salt then fold the dry ingredients into the wet. If desired, take a ladle of batter out and add food colouring. Do this with 3 or 4 colours. Pour the remaining batter in the pan and spread evenly. Dollop the coloured batter randomly then swirl with the back of a spoon. Bake 10-12 minutes. Dust a clean dish towel with icing sugar. When the cake has baked, cool for about 5 minutes then turn it out onto the prepared dish towel and carefully peel off the parchment paper. Then, starting at the short side, immediately roll up the cake firmly with the towel inside while still warm. Let cool. At this point, once the cake is completely cooled, you can pop it (towel and all!) into a large zip baggie and store for 2 days.  When ready to proceed, beat the whipping cream, sifted icing sugar and vanilla together until stiff peaks form. Unroll the cake, remove the towel and, if using, spread a thin layer of jam leaving a 1/2" border. Next spread the whipped cream on top of the jam and add the coloured sprinkles. Roll up firmly and place seam side down on a serving plate or board. Melt white chocolate and drizzle over top securing chocolate eggs and extra sprinkles while the chocolate is still wet. Chill at least 30 minutes. Slice, cleaning the knife between each cut. Serves 8-10

 

 Adapted from: recipesoven.com

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Cheesy Everything Bagel Mashed Potatoes

Creamy make ahead mashed potatoes with a fun bagel flavour! 

Ingredients:

2 1/2 lbs (about 7 cups) Yukon gold potatoes cut in 1"cubes

900 ml (about 4 cups) chicken broth

1 - 10 1/2 oz can condensed cheddar cheese soup

1/2 cup cream cheese, at room temperature

1 1/2 cups plain Panko

2 tbsps butter, melted

1 - 2 tbsps Everything Bagel seasoning

salt and pepper to taste

 

Heat potatoes and broth together, bring to a boil then simmer for 10 minutes or until tender. Reserve 1/4 cup of the broth for this recipe then drain off the rest of the broth and keep for another use. Mash the potatoes with cheddar cheese soup, cream cheese, 1/4 cup broth, salt and pepper. Spoon into an oiled 9 X 13" baking dish. Stir Panko, butter and seasoning together and sprinkle on top. Bake at 375°F for 25 minutes. This can be made up to 3 days in advance. Just keep it covered and refrigerated before baking and only top with Panko etc right before going into the oven. Serves 12  

Original recipe from: cookwithcampbells.ca 

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Easy Pineapple Upside Down Cake

They say everything old is new again and this retro dessert is proof of that! Classics never go out of style! Buttery cake, sweet caramelly fruit topping made easy using a cake mix. They'll be coming back for seconds!

Ingredients:

1 yellow cake mix

1 small box instant vanilla pudding

4 eggs, at room temperature

1/2 cup pineapple juice (reserved from canned pineapple rings)

1/2 cup milk

1/2 cup vegetable oil

2 tsps vanilla

 

Topping:

1 cup brown sugar

1/4 cup butter, melted

12 canned pineapple rings

12 maraschino cherries

Spray 2 - 8" round baking pans with cooking oil. Melt butter and pour into prepared pans, then sprinkle with brown sugar. Blot the pineapple and cherries with paper towels to avoid the cake becoming soggy. Arrange the fruit on the bottom of the pans. Mix the cake mix, vanilla pudding powder, eggs, pineapple juice, milk, vegetable oil and vanilla together on medium speed for 2 minutes. Pour or ladle the batter over the pineapple and cherries.

Bake at 350°F for 38-42 minutes or until a cake tester comes out clean. Cool in pans 10 minutes then lay a plate on top and invert. Leave the pan on the cake for 2-3 minutes letting the glaze release from the pan. Then remove the pan to see the beauty that is your Pineapple Upside Down Cake!

If you want to serve one and freeze one no problem. Once completely cooled simply cover with plastic wrap then foil and freeze 2-3 months. Defrost in fridge overnight.

Two cakes serve 12-14

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Hot Cross Bun French Toast

Give life to your stale hot cross buns!

Ingredients:

3 hot cross buns, cut in half

2 eggs

1/4 - 1/2 cup milk

Butter for the pan

Melt butter in a frying pan on medium to medium high heat.

Combine the eggs and milk and dip the bun halves in, letting them soak up the liquid.

Fry each side a few minutes until golden brown and not soggy to the touch in the middle. Serve with maple syrup. 

Make 2-3 servings 

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Easter Nests

Jazz up your Easter table! If you've ever made Rice Krispie squares then you can make these easy Easter nests.

Ingredients:

2 cups mini marshmallows (or 3/4 bag large marshmallows)

1/4 cup butter

4 cups chow mein noodles

 

Spray muffin tin with cooking oil.

In a large pot melt the butter on medium heat, then add the marshmallows and stir until melted. Remove from heat and stir in the chow mein noodles to coat. Spoon some of the mixture into a muffin tin. Spray the back of an ice cream scoop with oil and use it to shape an indentation in the noodles. If you need to use your hands to help shape the nest either spray them with oil or just dampen them with a little water.

Place in the freezer for 45-60 minutes. Then, using a small plastic spatula or knife, pop them out of the tin. They can be filled with little goodies then wrapped as small gifts or table markers for your Easter dinner.

Makes 12

Adapted from gratefulprayerthankfulheart.com

 

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Baked Brown Sugar Ham with Glazed Pineapple Rings

This succulent baked brown sugar ham with glazed pineapple rings is beautiful for the holidays (or any day) and is so easy to make with very little hands-on work!

Ingredients:

 8 lb pre-cooked ham

1 cup brown sugar

1/2 cup pineapple juice (reserved from canned pineapple rings)

2 tbsps honey

2 tbsps apple cider vinegar

1 tbsp grainy Dijon mustard

1/2 tsp dry minced onion

1/2 tsp garlic powder

1 tsp cinnamon

pinch or 2 of allspice 

Glazed Pineapple Rings

 

Ingredients:

10 canned pineapple rings

1/2 cup brown sugar

1 tsp cinnamon

Remove ham from fridge for 1 hour before cooking and score the fat. Place two pieces of foil in the pan, large enough to wrap the ham. Spray the foil with oil.

Preheat the oven to 325°F.

Whisk all the glaze ingredients together in a saucepan and heat 1-2 minutes to dissolve the sugar.

Place the ham on the foil. Brush about 1/3 of the glaze on the ham then tightly wrap with foil to keep in the moisture. Bake 15 minutes per lb or until internal temperature reads 110°F.

Remove the ham from the oven and raise the temperature to 400°F. Unwrap the foil and brush another 1/3 of the glaze on the ham and return uncovered to the oven for 15 minutes.

Finally, remove from the oven, brush the remaining glaze over the ham. Tent with foil and rest 10-15 minutes before slicing.

While the ham rests prepare the pineapple rings.

Drain pineapple rings, reserving juice for the ham glaze. (This you would have done before cooking the ham) Let the rings drain in a colander for a few minutes. Mix brown sugar and cinnamon together and coat both sides of the pineapple rings. Place them on a foil lined pan that has been sprayed with oil. Bake at 350°F for about 10 minutes. Then broil a few minutes to brown to your liking.

Ham serves 12-14 

 

 

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Peeps Easter Cookies

Easy, gooey Easter treats and just 3 ingredients!

Ingredients:

16.5 oz (468g) tube of sugar cookie dough

8-10 marshmallow peeps

coloured sprinkles

Spray an 8 X 8" square baking pan with cooking oil and preheat oven to 350°F. Divide the cookie dough and press just a little more than half into the bottom of the pan. Add sprinkles and sit the peeps on top. Add the remaining cookie dough in blobs between the peeps and add more sprinkles.

Bake for 8 minutes. Spray a silicone spatula with oil and swirl it through the peeps without going through to the cookie bottom. Return the pan to the oven for 12 minutes. Then cool before refrigerating for 1 hour. Once cold cut into squares.

Makes 16 squares.

Store in refrigerator.

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Raisin Sauce for Ham

I always wanted to try raisin sauce with ham, but there was always a raisin-hater home. I finally had the opportunity to give it a try and we (the raisin lovers) loved it! Might try the same recipe with dried cranberries for the haters some time. 

Ingredients:

1/4 cup brown sugar

1 tbsp cornstarch

1 1/2 tsps apple cider vinegar

1 1/2 tsps lemon juice

1/4 tsp dry mustard

1/2 cup raisins

3/4 cup water

Simply mix everything together and bring to a boil. Then simmer a few minutes until the sauce thickens and the raisins plump up.

Serve warm over ham slices. Delicious!

Makes 4 servings

Recipe may be doubled

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Cadbury Mini Egg Cookies

Make these up if you have some leftover mini eggs from Easter (I know... leftover chocolate, weird!) 

Ingredients:

1 3/4 cups flour

1 1/2 tsps cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup + 2 tbsps butter, at room temperature

1/2 cup + 3 tbsps brown sugar

1/2 cup sugar

1 1/2 tsp vanilla extract

1 egg

1/2 cup chocolate chips

1/2 cup Cadbury mini eggs (plus more to stick on top)

 

Combine the flour, cornstarch, baking powder, baking soda and salt and set aside.

In a large mixer bowl, cream the butter, brown sugar and sugar together. Add the vanilla and egg and beat until smooth and light coloured. Start incorporating the dry ingredients, adding in 3 additions until combined, then fold in the chocolate chips and eggies.

Take heaping tablespoonfuls and roll into balls. Place on a lined baking sheet, press gently down a little and add a few mini eggs on top.

Bake at 360°F for 12-14 minutes.

As you can see they spread quite a bit so don't overcrowd the pan.

Cool for a few minutes before placing on a rack to cool completely.

Then store in an airtight container.

Makes 22 large cookies 

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