How to Make Easy Meals

Posts Tagged ‘christmas’

Ingredients:

1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper

Instructions:

Preheat oven to 350 degrees. Place cooked crumbled sausage in a large mixing bowl. Fold in both cheeses.  Place one pie shell in a pie plate.  Place half the sausage mixture in the pie shell. Place the other pie shell in a pie plate.  Pour rest of the sausage mixture in the shell.   Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well.  Pour half the egg mixture over the first pie shell and mixture.  Pour the rest of the egg mixture over the other pie shell.  Bake one hour or until knife inserted in the middle comes out clean.  Let stand 10 minutes before cutting and serving.

Ingredients:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Instructions:

Cream butter and sugar until fluffy.  Add one egg at a time mix well after each addition.  In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger.  Slowly stir 1/3 of the flour mixture into the sugar mixture.  Then stir 1/3 of the pumpkin into the sugar mixture.  Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture.  Gently fold in chocolate chips and 3/4 cup of pecans.  Grease and flour a 9×5 inch loaf pan. Preheat the oven to 350 degrees.  Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely.  For the icing stir together the confectioners’ sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.

Ingredients:

1 (5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice

Instructions:

Preheat oven to 325 degrees.  Blend together apricot preserves and Dijon mustard in a mixing bowl.  Score the ham with shallow criss cross cuts.  Spread preserves mixture over the whole ham.  Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl.  In a large roasting pan pour orange juice and water in bottom.  Place the ham on a roasting rack in roasting pan.  Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.

Ingredients:

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Instructions:

Place a large saucepan over very low heat.  Put the cinnamon, 1/2 teaspoon of vanilla, cloves and milk in the saucepan. Heat milk about 5 minutes bringing to a boil very slowly. Whisk together egg yolks and sugar in a large mixing bowl.  Egg mixture should become fluffy.  Slowly whisk milk mixture into the eggs until blended well.  Place egg milk mixture back into the saucepan.  Being sure not to allow the mixture to boil and stirring continuously, cook mixture over medium low heat for approximately 3 minutes or until mixture thickens.  Once the mixture thickens remove cloves.  Let mixture set and cool for about 1 to 1 1/2 hours.  Once mixture has cooled stir in 2 teaspoons of vanilla, cream and nutmeg.  Blend well.  Cover and refrigerate overnight.  When ready to serve sprinkle nutmeg over the top.

Ingredients:

1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
15 vanilla wafers with creme, crushed
1/3 cup seedless raspberry jam
Finely chopped toasted almonds
Toasted coconut

Instructions:

Melt chocolate chips until completely melted and smooth.  Allow cooling slightly. Place cream cheese in a large mixing bowl.  Pour melted chocolate over cream cheese and mix together until very smooth.  Fold in vanilla wafer crumbs being sure to cover all the crumbs with the chocolate mixture.  Refrigerate 3 to 4 hours or until chocolate is firm.  Once firm, shape chocolate mixture into balls.  Roll half the candy balls in the toasted almonds and the other half in the toasted coconut.  Store in the refrigerator to keep them from becoming too soft.