Thursday, November 20, 2014

Prepping For Thanksgiving

Welcome bloggers and friends! Thanksgiving is fast approaching, and I have yet to write up a celebratory blog entry. Well, that day has come. We will be making 3 recipes today, a drink, a meal, and a dessert. Now, the drink we will be making IS ALCOHOLIC. If you are underage, I must state that I do not condone underage drinking and to leave this yummy drink to your elders.

Our meal will be made in the crockpot because let's face it: our ovens will be packed to the brim with other delicious recipes such as green bean casserole, candied yams, and homemade pies. In my opinion, it helps to have a free crockpot to make things in come the holidays. Before we begin, I want to state that the ham will take 6 hours to cook, so please allow yourself and your family and friends time to celebrate, consume hors d'oeuvres, and enjoy a few mugs of cider.

Slow Cooker Glazed Ham
Cook Time: 6 Hours, 15 Minutes

You will need:

  • 1 fully cooked ham (any size will work)
For The Sauce:
  • 1.25 cups brown sugar
  • ¼ cup honey
  • ¼ cup spicy brown mustard
  • ¾ cup dr. pepper 
  • ¼ cup maple syrup

  1. Score ham by using a sharp knife to cut lines into ham in a criss-cross pattern. 
  2. Fill slow cooker with about 1 inch of water. 
  3. Place ham in slow cooker. 
  4. Cover and cook on low for 4-6 hours.
  5. An hour before serving, prepare the sauce. 
  6. Whisk together all sauce ingredients in a medium sauce pan. 
  7. Bring to a boil, then reduce to a simmer and cook for 10 minutes. 
  8. Remove from heat and allow to thicken for 5-10 minutes.
  9. Drain water and ham juices from slow cooker. 
  10. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. 
  11. Cover and cook another 30 minutes. 
  12. Place ham on serving dish. 
  13. Carve/slice the ham and spoon the remaining sauce from the slow cooker over the ham. 
  14. Serve warm.


Apple Pie Spiced Cider
Yields 6 Servings

You will need:

  • 1.25 quarts apple cider
  • 3 tablespoons firmly packed light-brown sugar
  • 7 whole cinnamon sticks, (6 sticks for garnish)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • Ground cloves
  • Freshly grated nutmeg
  • Salt
  • 1/2 cup Calvados, or other brandy 

  1. In a medium saucepan, whisk together cider, sugar, spices, and salt. 
  2. Bring to a simmer over medium-low heat. 
  3. Remove from heat; pour in brandy. 
  4. Strain into a pitcher; discard solids. 
  5. Serve in mugs, garnished with cinnamon sticks.


Pumpkin Mousse Pie
Yields 8 Servings

You will need:

  • 1 ready pie crust, baked and cooled
  • 1 package cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 1 cup pure pumpkin puree (not pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/8 teaspoons ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 cup heavy whipping cream

  1. If using a pie crust dough, defrost one sheet of dough and place in a pie plate.
  2. Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden.
  3. In a large mixing bowl, beat cream cheese for 30 seconds.
  4. Add brown sugar and beat until smooth.
  5. Add vanilla, spices and pumpkin puree. 
  6. Beat until well mixed and smooth.
  7. In another mixing bowl, whip cream until stiff peaks form. 
  8. Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix).
  9. Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling.
  10. Scoop the filling out onto the cooled crust. 
  11. Spread with an offset spatula. 
  12. Make decorative swirls or peaks.
  13. Place the pie in refrigerator for at least 2 hours to set. You can also refrigerate it overnight.
  14. Keep the leftovers chilled for up to 2 days.


Okay ladies and gentlemen, I'll be back soon with another recipe. I won't ramble on here. Happy blogging, and I'll catch you on the flip side!