Wednesday, December 17, 2008

Maple Ham/Holiday Stuffing/Layered Peanut Butter Bars

Mapled Ham

from: A Kitchen Witch's Cookbook by Patricia Telesco

1 boneless ham (3-4 pounds)
1 (8 oz) can pineapple slices, drained (reserve syrup)
10 whole cloves
1 cup real maple syrup
1/4 cup brown sugar
2 tbsp. honey
2 tbsp. butter

Preheat oven to 350. Prick the ham with a fork. Secure the pineapple slices on the ham with wooden toothpicks. Press the whole cloves into the ham. Place the ham in a medium sized baking pan. Add 2 cups of water. Combine the syrup, sugar, honey, butter, and pineapple juice in small saucepan. Stir over a low flame until warm. Pour half the juice over the top of the ham. Roast uncovered 1 1/2 - 2 hours. Baste frequently with the remaining maple mixture. Drain the drippings from the pan. Cook over medium heat until slightly thickened. Serve as sauce


Holiday Stuffing

from: A Kitchen Witch's Cookbook by Patricia Telesco

1 cup diced celery
1 large onion, diced
3-4 cloves garlic, minced
1/2 cup butter
1 tbsp. dried sage
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. celery seed
1 lb. herbed croutons
8 oz. Parmesan cheese, grated
1 lb bacon, cooked and crumbled

Lightly saute the celery, onion, and garlic in the butter until tender. Stir in the sage, rosemary, thyme, and celery seed. Simmer for 5 minutes. Combine the croutons, cheese, and bacon in large bowl. Add the butter herb mixture and about 1/2 cup water. Stir until the croutons are lightly moistened. Use to stuff a bird or place in a covered dish and bake at 350 for 20-30 minutes.


Layered Peanut Butter Bars

Layered Peanut Butter Bars Layers of rich peanut butter cookie, peanut butter filling and chocolate frosting beg to be indulged in.

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 36 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3. In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4. In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

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