A MOTHER'S DAY FEAST

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! 

PHOTO AND RECIPE CREDIT: BON APPETIT.

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.

PICTURE AND RECIPE CREDIT:  ALL RECIPES

• 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

Directions

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.

PHOTO CREDIT: ALL RECIPES

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 9x13 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.

PHOTO AND RECIPE CREDIT:  FOOD.

• Easy Hot Rolls 
• 1 cup hot water 
• 2 packages yeast (Do not use the quick rising in this recipe)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 3 eggs
• 1 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 13x9 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! 

A WEDDING SHOWER FOR 50 GUESTS

My husband and I and, another dear couple, were grateful to host a wedding shower in our home this past weekend.  WHAT FUN!  I wanted to share a few of the easy recipes that I prepared and, encourage you to host a shower with FLAIR as soon as possible!  

First thing.....pick a theme.  This shower was themed "Around the House" .  Each guest was assigned a room of the house to bring a gift for, i.e. :  Kitchen, bathroom,  

dining room and porch.  These wonderful invitations were designed by my friend Natalie Chang.

I had fun making this more contemporary arrangement, with calla lilies. 

HOT CORN DIP  *(Can Easily Double This)

2 (8 ounce) packages cream cheese
1 stick butter
1 (16 ounce) package frozen corn
1 (4 ounce) can chopped jalapenos
1 bag lime flavored tortilla chips

Pre-heat the oven to 350 degrees.  Place packages of cream cheese and stick of butter in a bowl and microwave for 1 minute to soften. Upon removing, combine cream cheese and butter using a hand mixer.  Drain the jalapenos.  Add bag of frozen corn and jalapenos. Combine using a spatula. Put mixture in an oven safe container. Bake for 30 minutes, stirring halfway.  Serve with chips.  FLAIR TIP: * Add salt and white pepper (1 teaspoon each) according to your taste. 

CARAMEL ICE CREAM DESSERT

1 box vanilla wafers
1/2 cup sugar
1/2 stick butter, softened
2 cartons vanilla ice cream with caramel
1 large container of COOL WHIP
1 jar caramel ice cream topping
1/2 bag HEATH chocolate toffee bits (baking section)

Crush up vanilla wafers in a ZIPLOC bag with sugar and softened butter.  * I used a rolling pin in order to crush.  Press the cookie mixture in bottom of a 9 x 13 glass baking dish.  Allow the ice cream to soften ( 45 minutes at room temperature) and spread it over the vanilla wafer crust. Layer the COOL WHIP over ice cream.  Drizzle the caramel topping over the COOL WHIP and, garnish with HEATH bar chips.  FREEZE for 6-8 hours or over night.  Cut and serve.

* My dear sister-in-law, EMILY BRYSON CLEM, was my inspiration for this recipe.  She makes it with an OREO cookie crust and, chocolate chip ice cream.  Very good!  

BUFFALO HOT WING DIP

2 (8 ounce) packages cream cheese
4 can cooked chicken ( OR- you can use chicken pieces from a cooked rotisserie chicken)
1 bottle Texas Pete Buffalo Wing Sauce
1 cup Ranch dressing
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded Monterrey Jack cheese

Melt cream cheese in bottom of a 9 x 13 inch baking dish. Spread smooth on the bottom of baking dish. Drain cans of chicken and mix with bottle of Texas Pete sauce and Ranch dressing. Pour over cream cheese. Sprinkle cheddar and Monterrey Jack cheese on top. Bake in 325 degree oven until cheese is melted. Serve with tortilla chips. 

I LOVE to serve drinks in glass punch cups!  These are EASILY collected!  I currently own 80-85 of these wonderful cups---collected over the years at GOODWILL locations and, garage sales.
A GREAT item to have on hand!  

Three white hydrangeas are EASILY arranged for a truly classic and simple centerpiece

Do not forget to look around in your yard for fresh blooms of any kind.  These pretty pink dogwoods are blooming right outside our kitchen window. 

OYSTER CRACKERS

1 double package Hidden Valley Ranch Dressing Mix

1T. dill week

1 T. lemon pepper

1 teaspoon garlic powder

3 (12-14 ounce) packages Oyster crackers

2 cups Canola oil

In a bowl, mix dressing, dill week, lemon pepper, and garlic powder together.  In a large bowl, combine half of the oyster crackers with half the spice mixture. Pour 1 cup oil over all and mix well with wooden spoon.  Repeat with remaining ingredients. Stir every 15 minutes, about 4 times. 

Pistachios are a great and healthy snack for your guests.  Place in bowls and set them out. 

STRAWBERRY CAKE 

1 box white cake mix

1 box strawberry gelatin

1 cup oil

1/2 cup milk

4 eggs

1 cup frozen sliced strawberries

Preheat oven to 350 degrees. Prepare three 8" round cake pans coated with non-stick spray and floured. Thaw frozen strawberries completely. Mix cake mix and strawberry gelatin first and then, add oil, milk, eggs and strawberries using a mixer at high speed. Pour into prepared pans. 

FROSTING 

1 stick butter

1 box powdered sugar

1/2 cup frozen sliced strawberries

Prepare frosting while cake is baking. Thaw and drain strawberries and mix with softened margarine and powdered sugar. Once cake has cooled, spread frosting.  

* A VERY MOIST AND DELICIOUS CAKE!!!! 

I posted this chocolate cake recipe a few weeks ago---check it out in my archives- really easy and good!   The frosting is my late Nanny's recipe--- YUM!!!

The party table all ready to go!  My friend Margaret Libby Winstead brought the GORGEOUS cookie and brownie tray as well as the pretty fruit trifle dessert.  

People often tell me that planning and hosting a shower seems difficult.  Please, no matter what your season of life or schedule, you CAN find the time to host a shower and honor a special couple or friend.  What is my secret?  FIRST of all, host with a good friend and, divide the cooking. SECOND, prepare QUICK and EASY recipes that are TASTY. I enjoyed testing a new cookbook for this shower and, ALL of the recipes that I shared (except the Caramel Ice Cream dessert) came out of the LIFE CHOICES OF MEMPHIS cookbook.  I am BLESSED to be a part of this AMAZING organization, which assists pregnant women in crisis 7 days a week, 24 hours a day.  There are MANY more AMAZING recipes in this cookbook and, this book would make a great addition to your collection.  Only $15.00 each and, you can order by emailing: bmc4life@bellsouth.net.  There are MANY more recipes that I want to try in this book! 

Take the time to honor special friends by planning and hosting a shower.  Special events are a WONDERFUL thing!   Make it casual or fancy, whatever your style, MAKE IT HAPPEN WITH FLAIR!!!!   YOU CAN DO IT!