Honey Glazed Ham

INGREDIENTS

• 1 (10-pound) smoked, bone-in ham
• 1 cup honey
• 1/4 cup whole-grain mustard
• 1/4 cup packed dark brown sugar
• 4 tablespoons unsalted butter (1/2 stick)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the lower third.
2. Remove any plastic packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
3. Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier). Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
4. Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
5. When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
6. Brush the ham with a quarter of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total. Let the ham rest 20 to 30 minutes before slicing.

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Whole Grain Waffles

Whole Grain Waffles

Prep Time: 10 Minutes Cook Time: 5 Minutes Ready In: 15 Minutes Servings: 6

"This filling waffles made with whole wheat flour, flax seed meal, and wheat germ are quite delicious. Serve with homemade blueberry syrup."

INGREDIENTS:

2 eggs, beaten 1 3/4 cups skim milk 1/4 cup canola oil 1/4 cup unsweetened applesauce 1 teaspoon vanilla extract 1 cup whole wheat pastry flour

1/2 cup flax seed meal 1/4 cup wheat germ 1/4 cup all-purpose flour 4 teaspoons baking powder 1 tablespoon sugar 1/4 teaspoon salt

DIRECTIONS:

1.	In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2.	Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

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Slow Cooker Italian Beef Roast

Prep Time: 10 Minutes Cook Time: 6 Hours Ready In: 6 Hours 10 Minutes Servings: 8

"A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker."

INGREDIENTS:

1 (3 pound) beef chuck roast 1 onion, quartered 1 (10.5 ounce) can beef broth 1 (1 ounce) packet dry au jus mix

1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®) 1/2 teaspoon salt 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
2.	Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

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Eggnog Cake

Eggnog Cake

Prep Time: 20 Minutes Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 25 Minutes Servings: 10

"Enjoy the rich taste of eggnog in an easy to make pound cake."

INGREDIENTS:

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 cup white sugar

1/4 cup butter 1/4 cup shortening 2 eggs 1 teaspoon rum flavored extract 3/4 cup milk

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
2.	In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
3.	Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Dessert Crepes

Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 8

"Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit."

INGREDIENTS:

4 eggs, lightly beaten 1 1/3 cups milk 2 tablespoons butter, melted

1 cup all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt

DIRECTIONS:

1.	In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2.	Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

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Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients

• 1 cup corn
• 1/2 cup diced red onion
• 1 cup peeled, chopped jicama
• 1/2 cup diced red bell pepper
• 1 cup fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 2 tablespoons sour cream
• 2 tablespoons cayenne pepper
• 1 tablespoon ground black pepper
• 2 tablespoons salt
• 6 (4 ounce) fillets tilapia
• 2 tablespoons olive oil
• 12 corn tortillas, warmed

Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

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Death by Chocolate Mousse

Ingredients

• 21 chocolate sandwich cookies, crushed
• 1/4 cup butter, softened
• 1 cup heavy cream
• 1 (12 ounce) package semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups heavy cream
• 1/4 cup white sugar
• 1 cup heavy cream, chilled
• 1/4 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

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