Recent Recipes

 Today, I wanted to share with you a few favorite new recipes from the past week. Here’s what we’ve been eating!

For Easter Sunday, we went with the traditional ham dinner. I hadn’t ever made a ham before, so naturally I threw it in the crockpot all day just to see what happened. The honey mustard glaze was outstanding, and the ham was juicy and delicious!

I got beets in my Bountiful Basket this week, and decided to use them as a side for our Easter dinner. I also had never cooked with them before, but this turned out great and I would definitely use this recipe again! I actually made them in advance, and then refrigerated, and we decided we liked them cold better so we served them that way.

Oh and I must mention that our first ever canned pickles turned out delicious! I’m not sure which recipe we followed, but we followed it loosely and somehow they still tasted great. 🙂

This week, I was trying to think of other ways to prepare our leftover ham, and this idea just came to me. I made pretzel buns in our bread maker, then heated up ham, mozzarella cheese, and pineapple in a skillet and made it into small sandwiches. These turned out amazing! I just love our breadmaker. 🙂

I made this cinnamon cake for breakfast on Friday morning, and I was crazy to think that it would last through the weekend. Nope, it was gone by mid-afternoon! It really did only take 5 minutes to throw together, however it seemed like way too little batter to fill a 9×13 pan, so I used a 9×9.

And for Curtis’ birthday, I made a Chocolate Raspberry Cheesecake. The Chocolate Raspberry Cheesecake is kinda special to us – it was the first cheesecake I ever made for him, in April of 2009. 🙂 This year, I used the above recipe, except after mixing the eggs, cream cheese, and sugar, I split it in half and made half vanilla, half chocolate. I poured the vanilla over the crust first, then swirled in the raspberry jam, and covered it with chocolate. I was really nervous about how it’d turn out, but it tastes great!

And you know what goes great with chocolate raspberry cheesecake? Strawberry Bellinis! I made strawberry sorbet by blending 2 cups of frozen strawberries, ¼ cup almond milk, 2 Tbsp of honey, and 1 Tbsp of sugar. I froze that for 24 hours, and then we enjoyed them last night. I used Cruse’ Rose Sparkling Wine, after getting professional advice from a helpful worker at Total Wine. 🙂

Happy Sunday everyone!