Glazed Ham and Roasted Pears

Servings: 10 Total time: 2hr. 45min.
Ingredients: 

1 Spiral Ham, about 10 pounds

6 pears, semi firm, washed, cut in half, cored (To avoid fruit from turning brown, cut just before taking the ham out to glaze)

For the Glaze:

2 cups pear juice (not from canned pears)

1/2 cup honey

1 tablespoon Dijon mustard

1/4 cup apple cider vinegar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

2 tablespoons unsalted butter

Making It:

1. Step 1Take out the ham from the refrigerator. Remove all packaging and allow to sit at room temperature for at least a half an hour. Preheat the oven to 325F.
2. Step 2Place two long piece of foil in a roasting pan in a crisscross pattern. Lay ham, cut side down in the middle of the foil and wrap. If needed, add more foil to fully cover the ham. Heat the ham covered for one and a half hours to two hours or until an internal thermometer reads 140F.
3. Step 3In a small pot, add all ingredients for the glaze over medium heat. Allow to simmer, whisking often to avoid sticking. Reduced until it turns into a consistency similar to maple syrup.
4. Step 4After the ham comes up to temperature, remove the ham from the oven and increase heat to 400F. Fold back the foil, brush the glaze all over the ham, add pears around the base of the ham and drizzle with a little glaze. When the oven reaches temperature, return the ham uncovered.
5. Step 5After 15 minutes, add another coat of glaze and cook for another 15-25 minutes. The ham should look glossy and caramelized

Puff Pastry Christmas Trees

Serves: 8 Total time: 1hr. 30min.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 cup vanilla pudding or Lemon curd
1/3 cup honey, warmed
as needed Green decorating sugar
8 raspberries or maraschino cherry halves
Making It

• 1 Heat the oven to 400°F.
• 2 Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets.
• 3 Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack.
• 4 Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up. Top with about 1 teaspoon pudding and place 1 small star pastry on top, turning it so the points do not line up. Repeat with the remaining star pastries, making 8 trees. Drizzle the trees with honey. Sprinkle with green sugar and top each with a raspberry.

Pumpkin Cannoli
Ingredients:

1. 1 cup confectioners' sugar
2. 3/4 cup canned pumpkin                                      
3. 4 ounces mascarpone cheese
4. 1/2 cup ricotta cheese
5. 1/4 cup instant vanilla pudding mix                    
6. 1 teaspoon pumpkin pie spice                    
7. 1/2 cup heavy whipping cream                    
8. 12 large cannoli shells                    
9. 1 tablespoon sprinkles, or as desired                    
10. 1 teaspoon confectioners' sugar for dusting

Making It:

1. Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
2. Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar

Twice Baked Sweet Potatoes with Butter and Toasted Marshmallows
Ingredients:

1.  1 tablespoon olive oil                                     
2.  4 sweet potatoes
3.  sea salt to taste                    
4.  1/4 cup unsalted butter                                          
5.  1 (8 ounce) package cream cheese, softened
6. 1/2 teaspoon salt                                             
7. 1 pinch cayenne pepper, or more to taste                                                         
8. 1 cup mini marshmallows  

Making It:

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
3. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
4. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
5. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
6. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Deep Fried Rosemary Turkey
Ingredients:
1.) 1 (12 pound) whole turkey, neck and giblets removed
2.) 1/2 cup minced garlic
3.) salt and ground black pepper to taste
4.) 3 gallons peanut oil for frying                                     
5.) 3 sprigs fresh rosemary                    

6.) 12 cloves garlic, peeled

7.) 1/2 cup chopped fresh ginger root

Making It:

Fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.

1. Rub the turkey with minced garlic, salt and pepper on the inside and outside. Fill the cavity with rosemary, garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
2. Remove the herbs and garlic from the cavity of the bird, and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator, it must be removed beforehand.
3. Place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
4. Carefully remove the turkey from the hot oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then pat dry.

 

Cranberry stuffed turkey breast

Ingredients:

1 cup chopped pecans

2 (8 ounce) packages dried, sweetened cranberries

2 tablespoons olive oil

6 lettuce leaves

1/2 cup pecan halves

Making It:

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.

Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

 

Spaghetti Eyeballs

Spaghetti and Oozing Eyeballs

Prep Time: 20min. Total Time: 45min. Servings: 8 servings

What You Need:

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2 eggs

1 jar (24 oz.) spaghetti sauce, divided

4 sticks KRAFT or POLLY-O Mozzarella String Cheese, cut into quarters

4 large pitted black olives, cut into 4 slices each

1 pkg. (1 lb.) spaghetti, uncooked

Make It:

Heat oven to 375ºF.

Mix meat, stuffing mix, water, eggs and 1/4 cup spaghetti sauce. Shape into 16 (2-inch) meatballs. Insert 1 cheese piece into top of each meatball, with end of cheese piece just showing at top. Place on baking sheet. Top each with olive slice to resemble eyeball.

Bake 20 to 25 min. or until meatballs are done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat remaining spaghetti sauce as directed on jar.

Drain spaghetti. Serve topped with meatballs and sauce.

 

Monster Claws

Monster Claws with Dipping Sauce

Prep Time: 15min. Total Time: 30 min. Servings: 4 servings

What You Need:

4 small boneless skinless chicken breasts (1 lb.), cut lengthwise in half
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/4 red pepper, cut into 8 triangular pieces

1/4 cup KRAFT Original Barbecue Sauce

Making It:

Heat oven to 400ºF.

Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

Bake 13 to 15 min. or until chicken is done.

Make 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.

 

Mummy Cupcakes

Mummy Cupcakes

Prep Time: 15min. Total Time: 1hr. 20min. Servings: 24 servings

What You Need:

1 pkg. (2-layer size) chocolate cake mix

14 OREO Cookies, coarsely chopped

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1/4 cup powdered sugar

2 cups thawed COOL WHIP Whipped Topping

48 semi-sweet chocolate chips (about 1/2 cup)

Making It:

Heat oven to 350°F.

Prepare cake batter as directed on package; stir in chopped cookies. Spoon into 24 paper-lined muffin cups. Bake 20- 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. remove to wire racks; cool completely.

Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into pastry bag fitted with basket-weave tip. Pipe pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes.

Mummy Pizzas

Mummy-Face Pizzas

Prep Time: 5min Total Time: 15min Servings: 2 servings

What You Need:

1 plain bagel (3-1/2 inch), cut horizontally in half

2 Tbsp. pizza sauce

2 sticks KRAFT or POLLY-O Mozzarella String Cheese

4 slices black olives

Making It:

Heat oven to 400ºF.

Spread bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for the eyes.

Place on baking sheet.

Bake 10 min. or until bagels are crisp and cheese is melted.

 

Mummy Spinach Dip

Halloween Mummy Spinach Dip

Prep Time: 25min. Total Time: 2 hr, 35min. Servings:18 servings, 2 Tbsp. dip and 16 crackers

What You Need:

1 pkg. (16 oz.) frozen pizza dough, thawed

1 egg, beaten

2 sticks KRAFT or POLLY-O Mozzarella String Cheese

2 black olive slices

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Lite Ranch Dressing

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

thin wheat snack crackers

Making It:

Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.

Heat oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.

Meanwhile, mix sour cream and dressing in medium bowl until blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

Use sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers.

 

Chocolate Churros

Chocolate Churros

Total time: 30min.

Servings:

15 servings, 2 churros each

What You Need:

1/3 cup unsweetened cocoa powder, divided

2 Tbsp. powdered sugar

1 cup water

2 Tbsp. granulated sugar

1/2 tsp. salt

1/3 cup butter

3/4 cup flour

3 eggs

1/2 tsp. vanilla

2 cups oil

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

4 oz. (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)

Making It:

Mix 2 Tbsp. cocoa powder and powdered sugar in shallow bowl until blended.

Bring water, granulated sugar, salt and butter to boil in medium saucepan on medium-high heat. Add flour and remaining cocoa powder; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.

Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 4-inch strips into hot oil. Cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to powdered sugar mixture; toss to evenly coat.

Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Serve with warm churros.

 

Melon Cooler Pic

Chocolate Salted Caramel Cupcakes

Chocolate Salted Caramel Cupcakes

Need:

1 pkg. (2-layer size) chocolate cake mix

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided

1 jar (12.25 oz.) caramel ice cream topping

2 oz. BAKER'S Semi-Sweet Chocolate

1 cup milk

1/4 cup powdered sugar

1-1/2 cups thawed COOL WHIP Whipped Topping

2 tsp. sea salt

 

Making It:

Heat oven to 350°F.

Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.

Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP. Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.

 

Melon Cooler

Melon Cooler

Info:

¨   Serves 4

¨   10 min

¨   Dairy free

¨   Gluten free

¨   Low added sugar

¨   Vegan & vegetarian

 

What you need:

 Cutting board

 Knife

 Measuring cup

 Blender

 Cups

 2 cups chopped melon (cantaloupe, honeydew, or water melon)

 2 cups cold water

 

Directions:

Cut all ingredients seeds out

Place them in blender

Blend until smooth

Poor into glasses

Serve

(for a slushy cooler, simply blend in ice)

 

Chocolate Chip cookies

 

Chocolate Chip Cookies

Need:

·      2 1/4 cups all-purpose flour

·      1 teaspoon baking soda

·      1 teaspoon salt

·      1 cup (2 sticks) butter, softened

·      3/4 cup granulated sugar

·      3/4 cup packed brown sugar

·      1 teaspoon vanilla extract

·      2 large eggs

·      2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

·      1 cup chopped nuts

Making It:

1. Preheat oven to 375° F
2.Combine flour, baking soda and salt in small bowl

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy

4. Add eggs, one at a time, beating well after each addition         5. Gradually beat in flour mixture.

6. Stir in morsels and nuts.

7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake for 9 to 11 minutes or until golden brown

9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

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Isn't this cool?

Unicorns are meant for earth!

If you had a candy what would you be? I have asked this question many times and decided I am a York. I have recently been writing a book and I need more characters. In the book a orphaned girl finds out something weird is going on between her biological parents and her new ones. She runs away and finds herself stuck with this thief who just happens to want to help her. She get stuck in many awkward positions, especially when she saves the thief's butt. Please post your character's  name and your candy.

Candies already used:
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