Over the holidays we hosted family and, at final count, had 4 separate Christmas celebrations. Basically, this means a lot of time in the kitchen to avoid a lengthy credit card bill come January filled with take out food and restaurants. I thought I'd share a few of the tasty new recipes we tried out. You already saw the Walnut-Chocolate Meringue Pie, and I shared the recipe for Chocolate Crinkles last winter. Although, to get your mouth watering maybe I'll start things off with a photo of said Crinkles. (I made three batches this season!)
Also, I decided to link to more of the recipes as opposed to making this post insanely long. Happy clicking!
Blueberry Coffee Cake recipe from an old Cooking Light. No, my kitchen didn't suddenly just downsize - this photo is from a couple years ago when I first made this recipe!
Joy of Cooking, we felt pretty good about our chances of not screwing this up. And then I realized I don't have the right kind of pan for this bad boy. We McGyver'd a roasting pan out of a tin grill pan that we folded over the edges of a 9x13. It surprisingly held up pretty well and kept all of the juices from soaking the bottom of the ham. After cooking for about 20 minutes, Bob diamond cut the ham, glazed it with a brown sugar/apple cider vinegar mixture and we threw it back in for 30 minutes.
this post). I stepped it up a notch after seeing this Martha recipe for a "Classier Mac" via the Smitten Kitchen blog. Gruyere, white cheddar, a lovely cream sauce and topped with breading. It was delish, but definitely take Smitten's advice and halve the recipe. We had plenty of leftovers even with 5 people at the dinner table!
Cube 10 slices of soft bread
Dice ham to fill 1 ½ cups
1 cup grated cheddar cheese
Beat with mixer: 7 eggs, 2 cups milk and ¾ tsp seasoning salt. In buttered 9x13 pan, alternate layers of bread, ham and cheese. Then pour egg mixture over all. Cover and refrigerate overnight. Bake uncovered at 350 for 45 minutes.recipe here.)
recipe here). A little grated Parmesan over the top. Yum!
By the end of December and the above recipes, we had used up 18+ eggs, a loaf of bread, pounds of cheese, the rest of my flour and a freezer full of meat. Now that it's January and the belt-busting holidays are over, maybe its time to revisit my "run a 5K goal" and get myself back into shape!