Wednesday, December 17, 2014

Yummy Recipe Wednesday! (Pecan Pie Bars)

Hello again food lovers and welcome to another Yummy Recipe Wednesday. Christmas is only 8 days away so hopefully your shopping is done and now you’re just planning out what to fix for Christmas dinner. As you may have discovered if you follow my blog, I’m not a huge fan of sweets/desserts. However, holidays are when I probably eat the most desserts and Pecan Pie is my absolute favorite dessert of all time. I still remember the individual Pecan Pies that my grandma used to make that were out of this world good. Well today I bring you a twist on the traditional Pecan Pie with these Pecan Pie Bars. They have all the delicious flavor of traditional Pecan Pie but it a nice hand-held, easy to eat form. One word of warning when making these, be sure to line your pan with parchment paper or foil or you will regret it come time to do the dishes. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new posts.

Pecan Pie Bars

  • 2 cups All-Purpose Flour
  • 1/3 cup White Sugar
  • 1/4 tsp Salt
  • 2/3 cup Butter
  • 3 Eggs
  • 1 cup Light Corn Syrup
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 2 Tbsp Butter, melted
  • 1 tsp Vanilla Extract
  • 1 2/3 cups Chopped Pecans

1. Preheat your oven to 350 degrees F (175 degrees C); lightly grease a 9x13 inch pan lined with parchment paper or foil.
2. In a large bowl stir together the flour, the 1/3 cup sugar, and the salt; cut in the 2/3 cup of butter until the mixture resembles coarse crumbs, then sprinkle the mixture evenly over the prepared pan and press in firmly to form a crust.
3. Bake the crust for 20 minutes in the preheated oven.
4. While the crust is baking, in a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, the 2 Tbsp melted butter and the vanilla until smooth; stir in the chopped pecans and then spread the filling evenly over the crust as soon as it comes out of the oven.
5. Bake for 25-30 minutes in the preheated oven, or until set, rotating the pan about half way through cooking; to test for doneness, gently shake the pan and if the filling jiggles, keep baking. When you get just a slight bit of movement at the center, they are ready to be taken out of the oven. Don’t cook them until there’s no movement or they will come out too dry.
6. Allow to cool for 30 minutes then refrigerate for 4 hours to overnight before cutting; after cooling, use a pizza cutter or knife to cut into 24 bars.

Thursday, December 11, 2014

Yummy Recipe Thursday! (Sweet Glazed Holiday Ham)

Hello again and welcome to a Yummy Recipe Thursday posting. Today marks the midway point between Thanksgiving and Christmas so I figured it was as good a day as any to have a recipe post. I intend to return to the normal Wednesday posting schedule next week but it’s a busy time of year so we’ll just see what happens. Today I bring you a wonderful recipe for a holiday ham that’s so delicious and really easy. It’s actually so easy that even a first-timer couldn’t go wrong using this recipe for their ham. This ham turns out so moist and the sweet glaze makes the flavor of the ham just out of this world. If you don’t have a rack to go in your roasting pan, just put the ham directly into the roasting pan and it’ll turn out fine. Also, if you have pineapple chunks instead of rings you can use 1 chunk and 1 cherry per toothpick and just put them all of the ham. Give this a try and let me know your thoughts in the comments below. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new recipe post.

Sweet Glazed Holiday Ham

  • 1 (10 lb) Fully-Cooked, Bone-In Ham
  • 4 cups Boiling Water, or as needed
  • 1 cup Packed Brown Sugar
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Dry Mustard Powder
  • 1/4 cup Honey
  • 1 tsp Fresh Lemon Juice, or as needed
  • 1 (20 oz) can Pineapple Rings, drained
  • 1 (10 oz) jar Maraschino Cherries, drained
  • Toothpicks

1. Preheat the oven to 400 degrees F (200 degrees C); place the ham on a rack set in a roasting pan and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
2. Bake the ham in the preheated oven for about 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
3. Reduce the oven temperature to 350 degrees F (175 degrees C.).
4. In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste; brush the ham generously with the glaze.
5. Skewer 1 maraschino cherry per toothpick; place the pineapple rings all over the ham using the skewered cherries in the middle of the pineapple rings to hold them in place.
6. Return the ham to the oven and roast for 15 minutes; baste the ham and fruit with the glaze and juices that have collected in the bottom of the pan.
7. Return the ham to the oven and roast for an additional 15 minutes; let the ham rest for at least 10 minutes before slicing.