There are more recipes on the way for the holidays, so be sure to check back for updates.
 

Easy Glazed Baked Ham

Brown Sugar Orange Glaze

1/2 cup packed brown sugar
2 tablespoons orange or pinapple juice
1/2 teaspoon ground mustard

Mix all ingredients
 

Heat oven to 325F.  Place 6 pound ham on rack in shallow roasting pan.  Insert meat thermometer in thickest part of ham.  Bake uncovered about 1 hour 30 minutes or until thermometer reads 135F to 140F

While ham is baking, make brown sugar orange glaze.  Brush over ham during the last 45 minutes of baking.

Remove ham from oven, cover with aluminum foil and let stand 10 to 15 minutes for easier carving.

Serves 20
 
 

Whipped Maple Sweet Potatoes

3 pounds red garnet sweet potatoes or yams
2 tablespoons maple flavored syrup
2 tablespoons butter or margarine, softened
1/2 teaspoon salt
ground nutmeg to taste
additional maple syrup if desired
 

Heat oven to 350F.  Pierce potatoes with fork.  Place potatoes in square pan, 9x9x2 inches.  Cover and bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife.

Slip off skins.  Beat potatoes with electric mixer on medium speed until no lumps remain.  Add 2 tablespoons syrup, the butter, salt and nutmeg.  Continue beating until potatoes are light and fluffy.  Drizzle additional syrup.

Serves 6
 

Roasted Autumn Vegetables

2 medium gold potatoes, cut into eighths
1 medium red onion, cut into 16 wedges and separated
1 small butternut squash, peeled, seeded and cut into 1 inch pieces
1 large red garnet sweet potato, peeled and cut into 1 inch pieces
1 pound baby carrots
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
 

Heat oven to 425F.  Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with cooking spray.  Place vegetables in pan.  Pour oil over vegetables.  Sprinkle with remaining ingredients. Stir to coat.

Bake uncovered 35 to 45 minutes, stirring occassionally, until vegetables are crisp-tender.

Serves 8
 
 
 

Triple Chocolate Torte

1 package (1 pound 3.8oz) Betty Crocker Fudge Brownie mix
1 1/4 cup milk
1 package (4 serving size) white chocolate pudding and pie filling mix
1 container (8oz) frozen whipped topping, thawed (3 1/2 cups)
1/3 cup miniature semisweet chocolate chips
1 pint (2cups) rasberries or strawberries, if desired
 

Heat oven to 325F.  Spray bottom only of spring-form pan, 9x3 inches, with cooking spray.  Make brownie mix as directed on package, using water, oil and eggs.  Spread in pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.  Cool completely. (Do not remove side of pan)

Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickened.   Fold in whipped topping and chocolate chips.  Pour over brownie.

Cover and freeze at least 4 hours before serving.  Remove side of pan.  Serve with raspberries.  Store covered in freezer.

Serves 16