MERRY CHRISTMAS! Brown Sugar Holiday Ham

Today we will be with Miracle on 6th Street in Norco, CA feeding people & giving gifts to those less fortunate. Afterwards, here's what's for dinner! Brown Sugar Holiday Ham Serves: 10-12 Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Ingredients 7 lb Cooked Bone-In Cooked Ham or Spiral Cooked Ham 1 Cup Brown Sugar 2 Cups Pineapple Juice ½ Cup Maple Syrup Instructions Place ham in a large slow cooker flat side down. Rub brown sugar over all sides of the ham. Drizzle with juice and syrup. Cover and cook on low for 6 to 8 hours. Recipesthatcrock.com

Crockpot Creamy Pesto Chicken

Spent too much time away, and using Pinterest instead of this blog. Found many more wonderful recipes and am happy to share! TheFrugalgirls.com has an amazing blog with some great ideas, here's one to share. I love easy recipes and I love using my crockpot, this one is one of the best! I buy my pesto already made at Costco and the best part is you just freeze whatever pesto you don't use. The jar looks small, but I've gotten 3-4 meals out of each jar - it goes a long way. 4-5 boneless chicken breasts (I like to use both breasts & thighs), thawed 1 cup pesto 3/4 cup sour cream 1. Cook chicken in covered crockpot on high 3-4 hours. (3 hours if breasts only, more for thighs) Drain liquid. 2. Mix together pesto & sour cream 3. Pour over chicken, cover and cook 30 minutes more. Serve over rice or noodles

Pistachio Pudding Cake Recipe

Ingredients 1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant pistachio pudding mix 4 eggs 1 cup club soda 1/2 cup canola oil 1/2 cup chopped walnuts ICING: 1 cup cold heavy whipping cream 3/4 cup cold 2% milk 1 package (3.4 ounces) instant pistachio pudding mix 2 teaspoons confectioners' sugar 1/2 cup chopped walnuts Directions In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving. Yield: 12 servings. Tasteofhome.com

Key Lime Bundt Cake

Ingredients 3 Eggs 1 {6 oz} Key Lime Yogurt 2 Yogurt Cups of Sugar 3 Yogurt Cups of Flour 1½ tsp. Baking Soda 1 Yogurt Cup of Vegetable Oil 2 tsp. lime zest 1 Tb lime juice 1 {3oz.} Box of Lime Jello 1 Pillsbury Creamy Supreme Key Lime Frosting Instructions In a medium size bowl mix the eggs, sugar, oil and yogurt together using a hand mixer. Add the flour, the lime Jell-o powder, baking soda, lime zest and lime juice to the mixture and blend everything together. Bake at 350º and let it cool for five minutes before placing the cake on a platter. Open the Creamy Supreme frosting and warm it up in the microwave for 15 seconds or until it is lightly melted. Pour the frosting on top of the cake and sprinkle some more lime zest on top of it. Notes Use the yogurt container to measure the flour, sugar and oil. Author: Desiree @ the36thavenue.com

Orange Rolls

2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits) 1 cube (1/2 C.) butter or margarine 1 C. sugar Zest and juice of 1 orange Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.I really liked using these Pillsbury Grands! biscuits with the flaky layers. You didn't have to have a whole biscuit if you didn't want to. You could just peal off as many layers as you wanted. Fantastic! But they really would work just fine with the smaller biscuits too. Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit. Place into a well-greased bundt pan. Pour remaining sauce over the biscuits. Bake at 350 degrees for approximately 35 minutes. When done, immediately turn onto a platter and serve. I place the platter on top of the rolls, then flip the whole thing over all-things-delicious.blogspot.com

Artichoke Chicken

INGREDIENTS: 1 (15 ounce) can artichoke hearts, drained and chopped 3/4 cup grated Parmesan cheese 3/4 cup mayonnaise 1 pinch garlic pepper 4 skinless, boneless chicken breast halves DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. 3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. allrecipes.com

No Bake Nutella Cheesecakes

INGREDIENTS: For the Crust 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Nutella 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional chocolate shavings, optional toasted, chopped hazelnuts, optional DIRECTIONS: 1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts. NOTES: - I have not tried this recipe using fresh whipped cream, so I cannot attest to the results. Prop Note The small glass bowls were purchased from Pier 1. Spoons are from Ikea. mybakingaddiction.com

Honey Dijon Pretzel Chicken

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 ingredients 3 tablespoons honey 1/4 cup dijon mustard 1 tablespoon grainy dijon mustard (optional) 2 tablespoons oil 2 tablespoons lemon juice (~1/2 lemon) 1 tablespoon white miso paste (optional) 1 clove garlic, minced salt and pepper to taste 16 ounces chicken breast, pounded thin 1/2 cup flour 1 cup panko breadcrumbs 1 cup pretzels, crushed directions Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half. Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet. Bake in a preheated 400F oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts. Serve straight from the oven with remaining dressing. Note: Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them. Option: Replace the honey with maple syrup. Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.

Stuffed Baguette

Makes about 24 slices -baguette about 14 inches long (the one pictured is double that) - 8oz of cream cheese brought to room temp - 4 oz goat cheese - 1/4 cup each of green olives & black olives - 2 cloves minced garlic - 2 tbsp of chopped fire roasted peppers - 1 tsp dried parsley (if you have fresh, do 1 TBSP) - if you are doing salami, use about 1.5 oz (about 6 slices) * remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like 1. Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff. 2. Using a long thin knife and working from both ends, hollow the baguette. 3. Leave about ½-inch thick crust all around. 4. Add the rest of the ingredients in to mixing bowl. 5. Using an electric mixer/stand mixer, mix until well combined. 6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. 7. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. FamilyFreshMeals.com