Glazed Ham with Pecan Crust

Looking for the perfect menu to entertain guests this Easter? Holiday meals are known for their classic dishes and these have a delicious twist!  Just wait until you taste this classic Glazed Ham with Pecan Crust – you don’t have to make an extra trip to the ham store. And of course with my sweet tooth I have to include a dessert!  The Tropical Yam Trifle is an incredible finish to your meal and includes the fabulous Louisiana yams.

Glazed Ham with Pecan Crust from Holly Clegg’s trim&TERRIFIC Home Entertaining the Easy Way

No need to buy a honey baked ham at the store with this stunning ham with incredible taste, yet, so simply prepared.

Makes 20 – 25 (5-ounce) servings

1 10-pound fully cooked bone in ham

2 cups apple cider

1 cup light brown sugar

1 tablespoon Dijon mustard

1 1/2 cups finely chopped pecans

1. Preheat oven to 325°F.  Insert meat thermometer into center of ham without touching bone.  Place ham in baking dish, pour cider over.
2. Roast in oven, basting with cider every 30 minutes for total cooking time of 12 – 15 minutes per pound or until thermometer registers 140°F.
3. Meanwhile, in bowl, combine brown sugar, mustard and pecans.  Remove ham from oven last 40 minutes, firmly pat sugar pecan mixture all over ham.  Return to oven, continue roasting until crust is brown and ham is done.
4. Slice and serve with sauce.  Some of topping falls into sauce making it the perfect accompaniment to ham.

Nutritional information per serving:

Calories 306, Protein (g) 35, Carbohydrate (g) 12, Fat (g) 13, Calories from fat (%) 38, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 75, Sodium (mg) 1824, Diabetic Exchanges: 5 lean meat, 1 other carbohydrate

Terrific Tip:  Garnish ham with crab apples or pomegranates while in season.

Planning your Easter Meal – Glazed Ham with Pecan Crust

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1 (18.25-ounce) box yellow cake mix

1 (4-serving) box instant white chocolate pudding and pie filling

1 cup fat-free sour cream

1/4 cup canola oil

2/3 cup fat-free milk

1 egg

3 egg whites

1/2 cup white chocolate chips

1/2 cup chopped pecans

1 1/2 cups confectioners’ sugar

1/4 cup skim milk

1 tablespoon almond extract

1. Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.

3. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean.

4. In small bowl, mix confectioners’ sugar, milk almond extract; set aside.

5. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

To Prepare and Eat Now: Slice and serve.

To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.

To Serve: Defrost, slice and serve.

Note: Different shaped Bundt pans allow for fun types of cakes.

Nutritional information per serving: Calories 318, Protein 4 g, Total Carbohydrate 51 g, Total Fat 11 g, Calories from Fat 31%, Saturated Fat 3 g, Dietary Fiber 0 g, Cholesterol 18 mg, Sodium 338 mg, Diabetic Exchanges: 3.5 other carbohydrate, 2 fat

Easy White Chocolate Bundt-Need Quick Easy Cake?

Every time someone has a birthday and I ask “what cake do you want?”–the answer is Chocolate Italian Cream Cake.  If you thought an Italian Cream Cake was the best, wait until you taste my chocolate version.  Did you know my Italian Cream Cake was the #1 recipe in Cooking Light Magazine in their anniversary issue years ago–need I say more.  I always believe everyone should have a birthday cake and candles.  Now one thing, if you don’t cook much–this cake is a little more time consuming as it is three layers and you have to beat the egg whites separately–don’t give up yet as it is worth the effort–and that decadent chocolate cream cheese icing!!! 

Chocolate Italian Cream Cake

I guess I have made so many of these cakes through the years I can whip this cake up in minutes.  There is only one person who makes this cake as quickly as me– my daughter, Haley–in fact, when she is home, I tell her to do it for me.  As I am writing this, I just made the cake for my husband’s birthday cake–at his request when I asked, “What cake do you want?”  I guess I should quit asking and start cooking.

Chocolate Italian Cream Cake:  From:  Holly Clegg trim&TERRIFIC Home Entertaining: The Easy Way

The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite.  I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch.

Makes 16-20 servings

1/2 cup margarine or butter

1/4 cup canola oil

2 cups sugar

2 large eggs, separated

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 cup buttermilk

1 tablespoon vanilla extract

1 teaspoon coconut extract

1/2 cup chopped pecans

1/2 cup flaked coconut

4 large egg whites

Chocolate Cream Cheese Icing (recipe follows)

1.  Preheat oven 350 degrees.  Coat three 9-inch pans with nonstick cooking spray.

2.  In mixing bowl cream butter and oil.  Gradually add sugar and beat until light and fluffy.  Add 2 egg yolks, one at a time, beating well after each addition.

3.  In small bowl, combine flour, cocoa, and baking soda.  Add flour to sugar mixture, alternating with buttermilk and ending with flour.  Beat after each addition.

4.  Add vanilla, butter, and coconut extracts and pecans.

5.  In mixing bowl, beat all six egg whites until stiff peaks form.  Fold beaten egg whites into batter mixture.  Pour batter evenly into cake pans.  Bake 20-25 minutes, until top spring back when touched.  Cool cakes in pans 10 minutes, then turn out onto racks to cool thoroughly.  Frost layers and sides with Chocolate Cream Cheese Icing.

 Chocolate Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons margarine or butter

1 (16-ounce) box powdered sugar

1/4 cup cocoa

1 teaspoon vanilla extract

1.In mixing bowl, beat cream cheese and butter until smooth.

2.Mix together a little powdered sugar with cocoa and and add to cream cheese mixture.  Gradually add remaining powdered sugar beating until light.  Blend in the vanilla.

Nutritional information per serving:

Calories 382, Calories from fat (%) 36, Fat (g) 16, Saturated Fat (g) 4, Cholesterol (mg) 30, Sodium (mg) 225, Carbohydrate (g) 56, Dietary Fiber (g) 1, Protein (g) 5, Diabetic Exchanges: 3.5 other carbohydrate, 3 fat

Chocolate Italian Cream Cake-The Ultimate Cake

Inexpensive and time efficient, a holiday dessert party fits in with anyone’s busy December party plans.  Everyone always has time to make one more last stop for something sweet.  Serve a variety of desserts that would include pick ups, cold desserts such as trifles, and cakes.  Make ahead what you can as most brownies, bar cookies and cheesecakes freeze well—and it’s fine to order from your favorite bakery to supplement homemade treats.  Dessert parties are less expensive because of food cost, less drinking, and people don’t stay as long.  Decorations can be budget friendly by taking advantage of glitz and glitter using gold ornament balls of different sizes, cream colored assorted arranged candles and gold napkins, netting, and accessories, keeping flowers to a minimum.   What to drink–have a coffee bar with flavored coffees condiments from sugar to mini-chocolate chips.  Champagne in a flute with berries is a classic cocktail. 

 I love to make trifles as you can make ahead of time, they serve a crowd, and make a wonderful presentation. Here’s my favorite holiday trifle which actually is my Red Velvet Cake recipe that flopped one time so I turned it into a trifle!

Easy Red Velvet Trifle

Perfect holiday dessert—with cake mix, berries and whipped topping. A classic Red Velvet cake turns into a trifle by layering cake, cream cheese icing, berries, and nonfat whipped topping in a trifle or glass bowl.

Makes 16–20 servings

 1 (18.25-ounce) box yellow cake mix

2 tablespoons cocoa

 1/4 cup canola oil

1 egg

3 egg whites

1 (1-ounce) bottle red food coloring

1 cup skim milk

1 tablespoon vinegar

Cream Cheese Icing (recipe below)

1 quart strawberries, sliced

1 (12-ounce) container frozen non-fat whipped topping, thawed

1. Preheat oven 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.

2. In mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, and food coloring. In small bowl, combine milk and vinegar, and add to mixing bowl. Mix until well combined.

3. Pour batter into prepared pans and bake 15–20 minutes or until a toothpick inserted comes out clean.

4.  In a trifle or glass bowl, layer half the cake, cream cheese icing, strawberries and whipped topping.  Repeat Layers. 

 Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1 teaspoon vanilla extract

 1. In mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until light. Add vanilla.

Calories 272, Calories from fat 29%, Fat 9g, Saturated Fat 4g, Cholesterol 23mg, Sodium 246mg, Carbohydrate 45g, Dietary Fiber 0g, Sugars 35g, Protein 3g

Diabetic Exchanges: 3 carbohydrate, 2 fat

Simplify and Save on your holiday party: a dessert party

Sweet Potatoes or Yams?

 Tis the season of the yams!  We know our holiday table wouldn’t be complete without a bubbling hot rich sweet potato casserole. Or is it a yam casserole and what is the difference?  Well, a true yam actually is a tuber grown in the tropics, and a true sweet potato is an enlarged root of the sweet potato plant that is starchy when harvested but becomes sweeter after storage.  In the 1930′s, as Louisiana sweet potatoes were shipped to the eastern states, the consumer recognized that Louisiana sweet potatoes were moist, sweet and soft when baked.  Thus, “Louisiana Yams” (yam comes from African word “nyami” means “to eat”) became the trademark of the Louisiana sweet potato distinguishing them as the sweetest and most moist variety. 

 Here’s one of my favorite Louisiana yam recipes that I have no willpower–natural sweetness of yams, tart cranberries and a toasty pecan praline topping.

Sweet Potato Coffee Cake with Praline Topping from Holly Clegg trim&TERRIFIC Freezer Friendly Meals

Versatility and new yam ideas!  This nutritional vegetable packed with antioxidants and fiber adds a natural sweetness to any recipe from soups, stews, casseroles and breads. 

 Terrific Yam Tidbits:

 1 (15-ounce) can sweet potatoes (yams) drained and mashed equals 1 cup.

• 1 medium sweet potato, cooked equals 1 cup mashed
• If a recipe calls for canned sweet potatoes, fresh cooked sweet potatoes may be used.
• Bake sweet potatoes, wrap well, and freeze to pull out for a quick dinner side.
• Sweet potatoes (yams) should not be refrigerated unless cooked.
• Look for Louisiana yams in your grocery!

Sweet Potatoes or Yams?

Looking for that perfect Thanksgiving dessert:  easy and indulgent!!!  My daughter at WashU in St. Louis and her friends prepared a Thanksgiving dinner for 30 people She made all the recipes from my newsletter but she was confused about this indulgent topping. You can make your pie from scratch and put this topping on at the end. If you are one of those that doesn’t like to bake desserts, you can pick up a pumpkin pie, pecan pie or your favorite pie and just make the topping, spread on the pie, broil (watch carefully) and now, you have a homemade pie. This seems to be a popular idea as I have had many people tell me this is what they are doing.

Honey Pecan Crunch Topping  from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

This fabulous topping is a show-stopper and will quickly win your heart as it quickly turns any pie into “homemade!”

Makes 8-10 servings

3 tablespoons light brown sugar
1 tablespoon butter
3 tablespoons honey
1 cup pecan halves

1. In small pot, combine brown sugar, butter, and honey.
2. Cook over low heat until comes to a boil, stirring.  Stir in pecans.  Remove from heat.
2. During last 5 minutes of baking, remove pie from oven, spread topping evenly over top.  Return to oven, broil until topping is bubbly and golden brown, watching carefully.
Nutritional information per serving: Calories 113, Protein (g) 1, Carbohydrate (g) 11, Fat (g) 8, Calories from Fat (%) 64, Saturated Fat (g) 1, Dietary Fiber (g) 1, Sugars (g) 9, Cholesterol (mg) 2, Sodium (mg) 14, Diabetic Exchanges: 1 other carbohydrate, 1.5 fat

Honey Pecan Crunch Topping

Trifles serve a crowd and make a presentation.  Of all my trifles, this is my #1 requested trifle recipe…why not with layers of angel food cake, pudding, toffee bars and chocolate sauce layered with bananas and whipped topping.

Ingredients
1 (16-ounce) angel food cake
2/3 cup sugar
3 tablespoons cocoa
1 tablespoon cornstarch
1 (5-ounce) can evaporated skimmed milk
1/4 cup coffee liqueur
3 (1.4-ounce) English toffee candy bars, crushed
3 (4-serving) packages instant vanilla pudding and pie filling
3 cups skim milk
2 bananas, peeled and sliced
1 (12-ounce) container fat-free frozen whipped topping, thawed

Instructions

Cube cake and place in large bowl.  To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk.  Cook over low heat until thickens.  Remove from heat; add coffee liqueur, cool.  Pour chocolate mixture over cake in bowl.  Add crushed candy to cake mixture.  In mixer, beat pudding and 3 cups skim milk until thick.  Pour over angel food cake mixture.  In trifle dish, layer cake mixture, banana, and whipped topping.  Repeat layers, ending with whipped topping.

Makes 16 servings

Food Facts
Calories 299
Protein (g) 5
Carbohydrate (g) 61
Fat (g) 3
Calories from Fat (%) 9
Saturated Fat (g) 2
Dietary Fiber (g) 1
Cholesterol (mg) 5
Sodium (mg) 505
Diabetic Exchanges: 4 other carbohydrate, 0.5 fat

Fantastic Trifle