Tag: Recipe

• 1 (5-8 lb.) ham roll (I like Corn King)
• 3 cups Coca-Cola 
• 1 cup marsala wine
• 1/4 cup Dijon mustard
• 1/2 cup brown sugar

• Score ham about 1″ deep covering the entire ham
• Place ham in a Jumbo 2 1/2 gallon zip bag
• In a bowl whisk together Coca-Cola, marsala wine, Dijon mustard, and the brown sugar
• Mix until the brown sugar dissolves
• Add liquid mixture to the zip bagged ham
• Marinate the ham for 6 hours in the refrigerator. Frequently turn the ham to evenly marinate.
• After the ham has had time to marinate add the ham to a 9×14 pan
• Pour the marinate over the ham
• Heat the oven to 325 degrees
• Add ham to the warm oven
• Baste every 15 minutes with the mixture in the pan
• Bake for 1 hour.

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Ingredients:

• 8 slices bacon
• 1 medium onion, chopped (1 cup)
• 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup cottage cheese
• 5 eggs
• 1 1/2 cups milk
• 1/2 teaspoon McCormick® Mustard, Ground
• 1/2 teaspoon McCormick® Nutmeg, Ground
• 1/4 teaspoon McCormick® Black Pepper, Ground

Directions:

1. Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. 
2. Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. 
3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. 
4. Bake 40 to 50 minutes or until center is set and top is golden brown.

Tips: Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

Ingredients

• 1 1/2 cups strong hot brewed coffee
• 1/4 cup caramel sauce, plus a little extra for garnish
• 2-3 tablespoons sugar, to taste
• coffee ice cubes or regular will work too
• 1 1/2 cups cold milk or half-and-half
• whipped cream, for garnish (optional)
• ground cinnamon, for garnish (optional)

Directions

1. While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn’t actually measure the sauce in a separate cup if you’re using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark
2. Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don’t let it freeze.)
3. When you’re ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
4. Add milk or half-and-half to each glass, to taste.
5. Top with whipped cream, if desired, then garnish with cinnamon if you’re using it. Finally, drizzle a little additional caramel sauce over the top as well.
6. Serve.

• 10 drops food coloring (per color)
• 1 teaspoon white vinegar  (per color)
• 1/2 cup boiling water  (per color)

1. For each dye bath combine 1/2 cup boiling water with 1 tsp vinegar and 10 drops of food coloring in a bowl. Start with 5 drops red and 5 drops yellow, for orange for example, or 6 drops blue and 4 drops green for turquoise.
2. Dip hard-cooked eggs in dye bath for 3-5 minutes, extend time for richer color. Try using tongs to dip only half an egg in one color, then dip other half in a different color.
3. Use tongs or a slotted spoon to remove eggs and place on wax paper to dry, blot any excess with a paper towel.
4. If you plan to eat your Easter eggs, never leave them unrefrigerated at any point for more than 2 hours.

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