I did a complete reorganizing on my pantry and came up with a very frugal holiday menu as I am using up items that were already in the pantry (and needed using up quickly due to sell by dates!). I also am receiving a free spiral ham from my grocery store so our Easter dinner this year will be cheep cheep cheep :)
Menu
Deviled Egg Platter
Relish Tray with Dill Dip
Spiral Baked Ham
Baked Macaroni and Cheese
Sweet Potato Casserole with Marshmallows
Tarragon Peas
Corn Muffins
Lemon Swirl Cheesecake
Brownies
Sparkling Welch's Grape Juice (pretend champagne)
The deviled egg recipe I am trying is a new one, the ingredients sounded intriguing and I had them all on hand.
Deviled Eggs
12 large eggs (hard boiled)
kosher salt
1/2 cup mayonnaise (preferably homemade)
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
1 pinch curry powder
1 pinch cayenne
1 pinch sea salt
2 teaspoons chives
kosher salt
1/2 cup mayonnaise (preferably homemade)
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
1 pinch curry powder
1 pinch cayenne
1 pinch sea salt
2 teaspoons chives
After peeling, halve the eggs and scoop out the yolks. Mash the yolks well, then add the remaining ingredients except the chives. Mix well. Taste, adjust the seasonings. Fill the egg halves withe the filling. Can be prepared about 4 hours before serving. Sprinkle with the chives just prior to serving.
Relish Tray with Dill Dip
No recipe for this one I'm afraid as I realized thanks to my double couponing efforts that I had on hand a packet of Hidden Valley Ranch Dill Dip seasoning mix. I am making a relish tray of baby carrots, celery sticks, black and green olives, radishes and colored pepper strips.
Spiral Baked Ham
This recipe sounds easy - just needs an oven bag and ingredients I already have on hand:
1 spiral cut ham, bone-in (8-12 pounds)
1 large oven cooking bag, with tie
Glaze
1 (20 ounce) can sliced pineapple, juice reserved
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/3 cup pineapple juice
1/4 cup honey
Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven. Preheat oven to 250 degrees. Adjust oven rack to lowest position. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.
1 large oven cooking bag, with tie
Glaze
1 (20 ounce) can sliced pineapple, juice reserved
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/3 cup pineapple juice
1/4 cup honey
Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven. Preheat oven to 250 degrees. Adjust oven rack to lowest position. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.
Macaroni and Cheese
This is a tried and true recipe of mine and I just so happened to have cheese soup in the pantry I need to use up thanks to double couponing.
10 ounces elbow macaroni
1 (8 ounce) package shredded sharp cheddar cheese (2cups)
1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
1/4 cup butter, cut into pieces
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 teaspoon seasoning salt
1/4 teaspoon ground pepper (white if you have it)
Let cheeses and butter stand at room temperature. Cook macaroni according to package directions until almost al dente'. Drain macaroni and transfer to a large bowl. Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt. In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper. Stir this mixture into the cooked macaroni mixture. Transfer half into a 13x9 sprayed baking dish.
Sprinkle with 1/2 cup of shredded cheese. Top with remaining macaroni mixture. Bake covered at 325 degrees for 30 minutes. Uncover. Sprinkle with remaining 1/2 cup of shredded cheese. Return to oven and bake 15 minutes more until cheese is melted and bubbly brown. Let stand 10 minutes before serving to meld flavors.
1 (8 ounce) package shredded sharp cheddar cheese (2cups)
1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
1/4 cup butter, cut into pieces
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 teaspoon seasoning salt
1/4 teaspoon ground pepper (white if you have it)
Let cheeses and butter stand at room temperature. Cook macaroni according to package directions until almost al dente'. Drain macaroni and transfer to a large bowl. Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt. In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper. Stir this mixture into the cooked macaroni mixture. Transfer half into a 13x9 sprayed baking dish.
Sprinkle with 1/2 cup of shredded cheese. Top with remaining macaroni mixture. Bake covered at 325 degrees for 30 minutes. Uncover. Sprinkle with remaining 1/2 cup of shredded cheese. Return to oven and bake 15 minutes more until cheese is melted and bubbly brown. Let stand 10 minutes before serving to meld flavors.
Sweet Potatoes with Marshmallows
Another tried and true recipe and I also had sweet potatoes in the pantry!
1 (40 ounce) can bruce cut yams, drained
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted butter
1 (16 ounce) bag miniature marshmallows
Butter 1 quart baking dish. Heat oven to 350 degrees. Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter. Mix well. Place 1/2 mixture in baking dish. Top with a layer of marshmallows, then add remaining mixture. Bake for 30 minutes. Remove from oven and top with remaining marshmallows. Bake for another 10 minutes or until marshmallows are lightly browned.
Tarragon Peas
Dried tarragon is one of those spices that can waste away in your spice rack so here is a great recipe to use it up....
1 (1 lb) package frozen sweet peas
3 tablespoons butter
2 green onions, sliced
1/8 teaspoon dried tarragon leaves
Cook peas to desired doneness (as directed on package). Drain. Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat
2 green onions, sliced
1/8 teaspoon dried tarragon leaves
Cook peas to desired doneness (as directed on package). Drain. Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat
Corn Muffins
Sorry no special recipe here either, just using up boxes of Jiffy Corn Bread Mix I had in my pantry. If you want to fancy it up try adding additions such as a can of drained corn kernels, grated cheddar cheese, diced pickled jalapeno peppers or red pepper flakes.
Lemon Swirl Cheesecake
This recipe is easy and most importantly uses up that can of lemon pie filling that has been in my pantry wasting away....
16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Brownies
This is an easy basic brownie recipe that allows me to use up the excess cocoa powder in the pantry from Christmas....
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
Preheat oven to 350°F. Grease an 8 inch square pan or line with foil. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). Spread in pan and bake for approximately 25 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
Cool completely before cutting into squares.
Didn't know you had a blog,but will faithfully follow you. Love the recipes.
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Thanks! There is a way to sign up to follow via email at the top of my blog :)
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