Monday, December 28, 2009

Baked Ham

I made this ham for our Christmas Day Buffet. It was very tender and literally falling off the bone when we served it.

I used an injection marinade made from apple juice, garlic powder, ground black pepper and ground red pepper.

When placing the ham into the roaster bone down, I poured 2 cups of apple juice into the bottom of the roaster. I then sliced about 1/4 inch deep into the back of the ham into squares about 1 1/2 inch wide.

Next I poured a Sweet Apple Honey Mustard Dressing onto the ham for my glaze. I placed the ham into a preheated 350 degree oven and baked until the covered ham in to bake. I basted it once and continued to cook it until it reached an internal temperature of 180 degrees.

Let it rest before carving and serve.

Monday, December 21, 2009

Mistletoe Martini

This is an excellent recipe for a nice holiday martini.


1 1/2 oz vodka
1 1/2 oz Midori Melon Liqueur
1 1/2 oz Grenadine

Mix ingredients in a shaker with ice.  Pour into glass.  The red grenadine will separate from the rest and you will have a green and red layered martini to serve your guests.

Wednesday, December 16, 2009

Salsa Bread

Here's a quick and easy appetizer idea.


1 tube of  Pillsbury Grands
8 oz salsa

Separate the biscuits and cut each one into 9 pieces with 2 slices across and 2 lengthwise.  Pour salsa into a bowl and add the biscuit pieces.  Thoroughly coat the pieces with the salsa and pour them and any additional salsa into a greased bundt pan.  Bake 35 minutes at 350 degrees.  Wait 10 minutes and remove from the pan. 

Serve and enjoy!

Monday, December 7, 2009

Jalapeno Confetti Dip

Try this for something new during the Holiday Season

1     8 oz cream cheese (softened)
1/3  cup candied jalapenos (chopped)
2     tbsp diced pimentos

Combine ingredients until blended.  Chill and serve over crackers or cocktail rye bread.

Tuesday, December 1, 2009

Apricot Pork Roast
Apricot Pork Roast


3-5 pound pork roast
1 can apricot halves
black pepper

Slice the pork roast from side to side about 3/4 of the way across.  Open the roast and lightly salt and pepper the inside of the roast.  Place apricot halves into the roast and spoon over some apricot habanero jelly.  Close the roast and tie it shut with butcher’s string. Place it onto a medium heat grill and liberally spoon on some of the additional jelly.  Continue to apply additional jelly to throughout cooking. 

Serve with additional jelly on the side.

If you do not have a favorite Apricot Habanero Jelly, check out