Holiday Dinner Party

Crock Pot Glazed Ham

• 1 - 9 lb. spiral sliced ham
• 1 cup light brown sugar
• 1 cup apple cider
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 1 tsp. garlic powder
• 1 tsp. paprika

Combine sugar, cider, honey, mustard and spices in a medium saucepan and warm over medium heat, whisking it constantly.  Bring it to a simmer and continue whisking for 5 minutes, until it slightly thickens.

Put the ham into an 8 quart crock pot.  Slightly separate the slices and drizzle the glaze over the ham.  Cover and cook on low for 5 hours, basting with the glaze every hour.

Enjoy!

Green Bean Bacon Bundles

• 1 1/2 lbs. green beans, trimmed
• 1 - 12 oz. package bacon, each slice cut in half
• freshly ground black pepper
• 4 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. dijon mustard
• 1 tbsp. minced garlic
• 1/2 tsp. sugar
• 1/4 tsp. salt

Preheat oven to 350F.

Wrap 6 green beans with a half slice of bacon and lay on a baking dish lined with parchment paper.  Continue until all green beans have been used.  This should make about 20 bundles.  

In a small bowl, whisk together the oil, vinegar, mustard, garlic, sugar, and salt.

Season the green bean bundles with  freshly ground black pepper.  Drizzle the vinaigrette over the top. Bake for 30 minutes.  

After cooking for 30 minutes, turn the oven up to 425F and continue to cook until the bacon is crispy, about 15 more minutes.  

Transfer the bundles to a serving dish and enjoy!

Crock Pot Potatoes Au Gratin

• 1 tbsp. butter, room temperature
• 4 large russet potatoes (about 4 lbs.)
• 3 cup grated Gruyere cheese
• 3 cups heavy cream
• 3 tsp. chopped garlic
• 1 tsp. dried thyme
• salt and freshly ground black pepper
• 1/2 cup shaved Parmesan cheese

Grease your crock pot with 1 tbsp. room temperature butter.

Peel the potatoes and slice them into thin rounds, set aside.

In a medium saucepan heat the cream, garlic and thyme for about 2 minutes, until warmed through.

Add a layer of potatoes to the crock pot, overlapping as you go.  Season with salt and freshly ground black pepper.  Pour about 1/4 of the cream mixture over the top and sprinkle with Gruyere.  Repeat with the remaining potatoes, salt and pepper, cream mixture and Gruyere, for 3 more layers.

Cover and cook on high for 5 minutes.  Sprinkle the Parmesan over the top, cover the crock and let cook until Parmesan is melted, about 5 minutes.

Uncover the crock and let it rest for 15 minutes, allowing the sauce to thicken.

Enjoy!

Autumn Chopped Salad

• 8 cups chopped romaine lettuce
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup chopped pecans
• 8 slices bacon, cooked and crumbled
• 4 oz. crumbled feta cheese
• 2/3 cup poppy seed salad dressing
• 1/3 cup balsamic vinaigrette salad dressing

Add the romaine into a large bowl.  Top with pears, cranberries, pecans, bacon and feta.  Cover and refrigerate until you're ready to serve.  Toss everything together and dress the salad, mixing it together until everything is well dressed.

Enjoy!

Bacon & Chive Cheese Log

• 1 - 8 oz. package reduced fat cream cheese, room temperature
• 1 cup shredded white cheddar cheese
• 1 tsp. garlic powder
• 12 slices cooked bacon, divided and crumbled
• 1/2 cup chopped chives, divided
• 1/4 cup chopped pecans

In a large bowl combine the cream cheese, white cheddar, garlic powder, 6 slices of crumbled bacon and 1/4 cup chopped chives.  Stir to combine until everything is well incorporated.

Pour the mixture onto a piece of plastic wrap.  Form it into a log shape, wrap it up and let it sit in the refrigerator for a few hours, or overnight.

Put the remaining 6 slices of crumbled bacon, 1/4 cup chopped chives and 1/4 cup chopped pecan on a plate.  Roll the log around using your hands to coat it with the mixture.

Serve with baguette and/or crackers.  Enjoy!

Crock Pot Chocolate Peanut Clusters

• 24 oz. cocktail peanuts
• 1 - 4 oz. German chocolate Bakers bar
• 1 - 12 oz. bag semi sweet chocolate chips
• 5 - 4 oz. white chocolate bars 

Generously spray crock pot with cooking spray.

Add the ingredients to the crock in the order listed:  peanuts first, then German chocolate bar, then the semi sweet chips and lastly the white chocolate, broken up into pieces.  Cover the crock with a paper towel and secure the lid over the top.  Cook on low for 1 hour without disturbing.  Stir to combine.  Recover the crock with the paper towel and re-secure the lid.  Continue to let cook another 15 minutes.  Stir everything together again and using a 1/4 cup measure, put dollops of the mixture onto  parchment paper.  Allow to cool completely.  Store in an air tight container, or in the fridge, until you are ready to enjoy.