Maple Pepper Pecan Glazed Ham Recipe:
-½ Stick of Butter
-1 Cup of Maple Syrup
-3 ½ Cups of Pecan Halves
-¼ Teaspoon of Cayenne Pepper
Melt the butter with the maple syrup and add the cayenne pepper. Then, gradually add the pecan halves. Let it cook for about seven minutes while stirring. Glaze your pecans and left over sauce on top of the ham. Then, place the ham in the oven at 350 degree for approximately 20 to 25 minutes or until hot through.
Spinach Artichoke Dip
1 (28 ounce) bag of frozen spinach
1 quarts of Light Sour Cream
1 cup of grated parmesan cheese
2 cups of shredded part-skim mozzarella reserve 1/4 cup
16 ounces of reduced fat cream cheese
2 cloves of garlic minced
1 teaspoon of black pepper, more if needed
2 (14 ounce) cans of artichoke hearts Drained
1 bag of Mission yellow corn chips
In food processor, mix all ingredients except the reserved 1/4 cup mozzarella and corn chips. Spread mixture in baking dish. Sprinkle reserved cheese on top and bake in 350* oven for 25 minutes. Serve imediately with corn chips.
Fresh fruit salsa with cinnamon chips
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
- 10 (10 inch) flour tortillas
- butter flavored cooking spray
- 2 cups cinnamon sugar
- In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
Bacon Cheddar Dip
1 package (8 ounces) cream cheese, softened
- In a bowl, beat cream cheese and sour cream. Spread in an ungreased 13-in. x 9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.
- Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips. Yield: 10-12 servings
Red Beans and Rice
Recipe courtesy The Neelys
- Prep Time:
- 10 min
- Inactive Prep Time:
- Cook Time:
- 2 hr 0 min
- 4 to 6 servings
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 pound smoked sausage, cut into 1/4-inch slices
- 1 tablespoon Neelys Dry Rub
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- 2 (12-ounce) cans red beans, drained and rinsed
- 3 cups chicken stock
- 2 bay leaves
- 4 cups chicken stock
- 2 cups long-grain rice
- 1 tablespoon vegetable oil
- Pinch salt
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
Submitted By: CandelB
Photo By: inounvme
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 3 Hours
"I make this cinnamon and vanilla cheesecake to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!"