Southern Glazed Ham

Ingredients:

1 spiral sliced ham
1 1/2 cups crushed graham crackers
1 cup light brown sugar
1/2 teaspoon salt

Instructions:

Line a roasting dish with foil and place the ham meat side down.

In a small bowl combine the cracker crumbs, salt, and brown sugar.

Pat the cracker mixture all over the ham and cover with foil.

Bake according to package directions, removing the foil the last 15 minutes to brown the top.

Zuppa Toscana

Ingredients:


1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

Directions:

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream, kale, and bacon to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Stuffed Pepper Soup

Ingredients:

1 pound lean ground beef
1 large onion, diced
3 teaspoons minced garlic
1 tablespoon olive oil
4 cups beef broth
2 29-ounce cans tomato sauce
1½ tablespoons Cajun seasoning
3 bell peppers, diced
¾ cup minute rice, uncooked
shredded cheese, for topping

Instructions:

Add ground beef, diced onion, garlic, and olive oil to a large stock pot. Saute over medium heat 2-3 minutes until fragrant and onions are tender.

Add tomato sauce, cajun seasoning, bell peppers and rice and simmer on medium-low heat for 20 minutes.

Taste and add salt and pepper to taste, if desired.

Top with shredded cheese and serve hot.

Orangeade Recipe

Ingredients:

6 Organic Valencia Oranges, washed and cut in half
¼ Cup Sugar
2-3 Cups Water

Instructions:

Juice the oranges and then shake it up with the sugar.

Once combined add in the water and give another shake.   Chill.

Big, Fat, Moist Brownies

Ingredients:

1 c butter (melted)
1 c flour
2 c sugar
3/4 c dutch-process cocoa powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract

For the frosting :

1/2 c butter
3 1/2 c confectioner's sugar
1/4 c cocoa powder
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp lemon juice

Directions:

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.

Southern Style Green Beans

Ingredients:


1 large onion sliced thin
1 tbsp oil
4 cubes beef boullion
2 cloves garlic, minced
1 (32oz) bag of frozen cut green beans

Directions:

In a large pot, saute onion in oil until tender, add in minced garlic and stir continuously for 1 minute.                        

Add in green beans, beef boullion and enough water to cover completely.  Bring to a boil, then reduce heat to medium low/low.      

Continue cooking uncovered for several hours until all the liquid cooks out.  You will need to stir occasionally to keep from scorching.    

Serve hot.  Even better the next day!

Aunt Bee's Recipes

Christmas Cake (Tricolor Bundt Cake)

Ingredients:


1 white cake mix
1 cup sour cream
1 small package instant vanilla pudding
4 large eggs
1/2 cup water
3/4 cup vegetable oil

Directions:

Combine all ingredients together and mix well to prepare cake batter. Divide batter equally into three bowls to create three different layers (about 2 cups per layer.)

Layer 1: To batter add:
3/4 cup chopped nuts
Several drops green food coloring
1/2 teaspoon almond extract

Layer 2: To batter add:

1 8-ounce jar maraschino cherries, drained
Red food coloring

Layer 3: To batter add:

6 tablespoons chocolate syrup

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Pour in green batter and smooth the top. Gently layer on the red batter. Do not stir.

Finally pour in chocolate layer taking care not to let the colors mingle. Bake at 350 degrees for about 40 to 50 minutes. Cool and frost with canned chocolate or white frosting.

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