Recent Recipes
Food | Life at Home | 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!
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!
Anyway, it is becoming quite chilly down here. It’s only 60 degrees right now, and I’m sitting here…
