May 7, 2011

Are you all ready for Mother’s Day?  These recipes are wonderful and very SIMPLE!  I hope you are able to use them for Sunday or, in the very near future! 


Ham With Bourbon-Molasses and Pecan Glaze 

  1/2 cup apple juice (preferably fresh unfiltered)
  1/4 cup bourbon
  1 3/4 cups (packed) dark brown sugar
  1 cup pecans, toasted, cooled, finely ground
  1/4 cup mild-flavored (light) molasses
  3 tablespoons dry mustard

1 whole bone-in 16- to 18-pound ham
Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes.

  • Strawberry and Feta Salad 

  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese


In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.  In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.


Green Bean Bundles

  • 3 cans whole green beans, drained
  • 1 pound bacon, cut in half
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 teaspoon garlic salt

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.

Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.  Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.  Cover with foil and bake for 45 minutes.


    • Easy Hot Rolls 
    • 1 cup hot water 
    • packages yeast (Do not use the quick rising in this recipe)
    • 1/2 cup butter, melted
    • 1/2 cup sugar
    • 3 eggs
    • teaspoon salt
    • 4 1/4 cups flour
Combine water and yeast in lg bowl; let stand for 5 minutes.
  1. With wooden spoon, stir in butter, sugar, eggs and salt.
  2. Add flour, 1 cup at a time and beat in as much as you can.
  3. (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.  Grease a 13×9 baking pan.
  4. Turn dough out onto floured surface.  Divide into 24 equal pieces.
  5. Roll each piece into a smooth round ball.  Place in rows in prepared pan.
  6. Cover and let rise for 1 hour; until doubled.  Heat oven to 375*.
  7. Bake until golden brown, about 17 minutes.
            RECIPE AND PHOTO CREDIT:  Kraft 
Classic Coconut Cake 
1 pkg. yellow cake mix
1 pkg.  (7 oz.) BAKER’S ANGEL FLAKE Coconut, divided
1 cup cold milk
1 pkg. JELL-O Vanilla Flavor Instant Pudding (larger box)
1/4 cup powdered sugar
1 tub COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.
POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in COOL WHIP. Refrigerate 15 min.
PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour.

I truly hope you have a WONDERFUL Mother’s Day!  Whether you are a Mom, a Grandmother or single and, honoring your Mom this Sunday, go ahead and, make it a FLAIR-TASTIC lunch and event in HONOR of your Mother!!!  ENJOY! 

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