Saturday January 8th I made a lovely ham dinner. I love the bone in ham the best. I find it has the best flavor and it is pre sliced. I prepared it in a bag. One of those turkey bags and it turned out so much moister than any other ham I have ever made. I think this was the best and tastiest ham. I was also very careful not to over cook it.
With the ham I served mashed potatoes. I left the skins on. It made for a much more rustic looking mashed potato. They were tastie. I did not use butter instead I used cream cheese and of course salt and milk. I counted out about 6 smallish red potatoes one for each person in our family and then did the full 8 ounces of cream cheese and I have no clue how much salt or milk I put in. I whipped them in my faithful kitchen aid.
I made gravy...........OH GRAVY.........The bani of my very existence. I hope to one day say I can make good gravy constantly.
moving on
We also had a veggie. Corn, I believe. We just opened the can, heated and served.
Now time for dessert! We had a very rustic Carrot Cake. I had never before attempted a Carrot Cake with out a cake mix. It was tastie however I doubt very much that I will ever make this again. When I think of cake I think of moist tender cake. This had a rough rugged texture but the taste was pretty good. I got the recipe from......you guessed it Taste of Home.
1 1/3 cups canola oil
4 eggs
1 1/2 cups sugar
2 cups flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
2 1/2 cups finely shredded carrots
1/2 cup chopped walnuts (I used almonds)
Cream Cheese Icing (I couldn't imagine frosting a Carrot Cake with any thing but Cream Cheese)
1 pkg. (3 ounces) cream cheese
3 cups powdered sugar
dash salt
1 t. vanilla
2 T. milk
In a large bowl, combine the oil, eggs and sugar. Combine the flour, baking powder, soda, and cinnamon; add to wet ingredients and beat well. Stir in carrots and nuts. Pour in to a greased 9x13 pan and bake at 350 for about 50 minutes.
For frosting, beat cream cheese and sugar in a medium bowl. Gradually add vanilla and milk, until desired consistency.
Vanilla, beautiful, lovely, fair, vanilla. To truly enjoy vanilla do not use fake. Real VANILLA. Every thing tastes better when the food you cook with is real.
On a side note I use to put vanilla and water in a spray bottle and use it to chase away monsters. Penny and Minnie were sure that monsters would sneak into there room but every one knows that monsters don't like chocolate chip cookies and that is what vanilla reminded my girls of so I would take my vanilla spray into there room when they complained of monsters and spray the monsters away. Highly successful. Thank you Vanilla!
With the ham I served mashed potatoes. I left the skins on. It made for a much more rustic looking mashed potato. They were tastie. I did not use butter instead I used cream cheese and of course salt and milk. I counted out about 6 smallish red potatoes one for each person in our family and then did the full 8 ounces of cream cheese and I have no clue how much salt or milk I put in. I whipped them in my faithful kitchen aid.
I made gravy...........OH GRAVY.........The bani of my very existence. I hope to one day say I can make good gravy constantly.
moving on
We also had a veggie. Corn, I believe. We just opened the can, heated and served.
Now time for dessert! We had a very rustic Carrot Cake. I had never before attempted a Carrot Cake with out a cake mix. It was tastie however I doubt very much that I will ever make this again. When I think of cake I think of moist tender cake. This had a rough rugged texture but the taste was pretty good. I got the recipe from......you guessed it Taste of Home.
1 1/3 cups canola oil
4 eggs
1 1/2 cups sugar
2 cups flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
2 1/2 cups finely shredded carrots
1/2 cup chopped walnuts (I used almonds)
Cream Cheese Icing (I couldn't imagine frosting a Carrot Cake with any thing but Cream Cheese)
1 pkg. (3 ounces) cream cheese
3 cups powdered sugar
dash salt
1 t. vanilla
2 T. milk
In a large bowl, combine the oil, eggs and sugar. Combine the flour, baking powder, soda, and cinnamon; add to wet ingredients and beat well. Stir in carrots and nuts. Pour in to a greased 9x13 pan and bake at 350 for about 50 minutes.
For frosting, beat cream cheese and sugar in a medium bowl. Gradually add vanilla and milk, until desired consistency.
Vanilla, beautiful, lovely, fair, vanilla. To truly enjoy vanilla do not use fake. Real VANILLA. Every thing tastes better when the food you cook with is real.
On a side note I use to put vanilla and water in a spray bottle and use it to chase away monsters. Penny and Minnie were sure that monsters would sneak into there room but every one knows that monsters don't like chocolate chip cookies and that is what vanilla reminded my girls of so I would take my vanilla spray into there room when they complained of monsters and spray the monsters away. Highly successful. Thank you Vanilla!
lol, that bit about chasing monsters away is sheer genius!! I hope i get to use that someday!
ReplyDeleteWe made your chicken stuffing casserole, BIG hit with the kids! I didn't have any corn, so i used peas, which my kids like better anyway. It was delish!