Here's a last minute treat to add to your buffet today before the guests arrive.  Quick, thrifty, and easy this one can be put together in a snap.  

• 3 quarts water
• 9 individual tea bags
• 3/4 to 1-1/4 cups sugar
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• Lemon slices, optional

In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

Yum! Memorial Day is just around the corner, and what a wonderful excuse to create a better burger.  This one is sure to win raves when you serve'em.

I know bacon can be a bit out of the ballpark when you are on a limited budget, but at my local deep discount store it can be scored for only $1.59 a pack.  If you haven't found an "odd" store that serves overstocked items, you need to keep your eyes peeled.  They are popping up everywhere.  

2 tablespoons finely chopped onion
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1/4 teaspoon cider vinegar
1 pound ground beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked bacon strips
Optional toppings: lettuce leaves and tomato, onion and pickle slices

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice. 

You know the price of food is on the rise, but at least when you buy your holiday ham, you'll know they'll be leftovers for days saving you on future food trips.  At this point in time, ham is a much better deal than other meat counterparts. Save A Lot is full with shoppers stalking the meat aisle picking out the largest, cheapest holiday ham at $1.59 pd.

This recipe takes less work than conventional ham ideas. No need to secure cherries, pineapple and such.  Just whip up the citrus sauce recipe, stick it in the oven and go about your Easter day duties.  You'll be amazed at the presentation and taste.

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1 fully cooked bone-in ham (7-9 lb.)

Glaze
1/2 cup grapefruit juice
1/2 cup orange juice
1/4 cup molasses
3 tbsp. honey
1 tbsp. baked brown sugar
1 tbsp. mustard
1 tsp. pepper

Preheat oven to 325 degrees.  Place ham on pan and score the surface of the ham in 1/4 inch deep cuts in diamond pattern.  Cover and bake 2 - 2 1/4 hours or until temperature reads 130 degrees.

Meanwhile in a pan combine orange juice and grapefruit juice until mixture is reduced by 1/2.  About 12-15 min. Glaze should be thickened.  Remove ham from pan and brush with 1/3 cup glaze.  Bake ham additional 20 minutes basting once more.  Temperature should read 140 degrees for the perfect ham.  Place the remaining glaze when ham is taken out of the oven.  

This luscious side dish adds a bit of pizzas to your Easter meal.  Made with real potatoes, this one will gather rave reviews when placed next to the main center piece - the ultimate ham.

Give yourself a rest this holiday weekend and prepare these ahead of time.  These keep well and can be popped into the oven quickly once the ham is through baking.

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 cup shredded cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350° for 50 minutes.

The history of ham traces back to ancient traditions. One of the most important prerequisites for the development of civilization was the preservation and storage of food. Drying, smoking, and curing were some of the earliest methods discovered by the ancients. The advent of curing enabled cities, people and cultures to flourish.

Almost every country in the world produces Hams. Here are of some of the better known hams of the world: prosciutto, Westphalian, Parma, Smithfield, Virginia, Kentucky, Country, Canned, Bayonne, York, Mainz, Prague, Asturias, Toulouse, Dijon, Black Forest, Bohemian, Serrano, presunto, Bradenham, Estremadura, Prazska sunks, and szynka.

It's no wonder if is still a family tradition!

1 bone-in fully cooked spiral-sliced ham (8 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
1/2 teaspoon ground ginger


Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours.

Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside.
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Uncover ham; bake 30 minutes longer or until a thermometer reads 140°, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham. 

 OMG! If you're looking for one more cookie recipe to flank your card file as a keeper, look no further. Make this quick, thrifty recipe one time, and I promise you'll be making it each Christmas.

This easy, peasy recipe keeps well in a Ziplock bag in the freezer.  Just delve out a few on your best holiday plate with your other favorites, and you have a wonderful platter to bring to a Christmas party.  

I buy the chocolate chips from Aldi at only $1.39 a bag during the holidays.  Peanut butter can be had there, too, for only $1.89 a jar.  

This recipe doesn't use the normal chocolate candy coating called for in other versions.  Rather, it encompasses the natural goodness of semi sweet chocolate.  

Happy Holidays, enjoy!





18 oz. chocolate chips
16 oz. peanut butter
2 cups confectioner's sugar
1 tsp. vanilla
1/2 cup butter, melted

Line cookie sheet with parchment paper.

Melt one-half of the chocolate chips in microwave in 45 second intervals.  Spread  onto cookie sheet so chocolate forms large rectangle, approximately 1/4 inch thick.  Place in freezer.

While chocolate is freezing, combine peanut butter, sugar, vanilla, and melted butter. Remove first chocolate layer and spread peanut butter over chocolate.  Return to freezer.

Melt rest of chocolate.  Remove bark and pour final chocolate layer over.  Return to freezer until well set.

Cut with butcher knife.  Store in freezer or refrigerator.  

Tis the season to make cookies... Fa la la la la la la la la.......  Take the time and make it happen... Fa la la la la la la la la......

Get to Aldi, buy the chocolate chips.... Fa la la la la la la la la.... You can find them for $1.69...... Fa la la la la la la la la.... 

Then the coconut and the nuts..... Fa la la la la la la la la..... You can get them all under a dollar...... Fa la la la la la la la laaaaa.........

• No-Stick Cooking Spray
• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 1 (14 oz.) can Sweetened Condensed Milk
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut

1 cup chopped nuts

HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
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BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

These are pretty enough to bring to a party. Best of all they won't crush your budget this holiday season.  

Just stop off at the Dollar Tree and pickup some of those colored sugar or nonpareils sprinkles.  You're all set!

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon grated lemon peel
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup colored sugar or nonpareils

• ICING:
• 1 cup confectioners' sugar
• 1/2 teaspoon grated lemon peel

2 tablespoons lemon juice

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.

Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic wrap; refrigerate 2-3 hours or until firm.

Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.

In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.  

Need a special dish for the office party but short on cash?  This delightful tower will bring "ohhh's and ahhh's" when you enter the facility.

With only a few staples and a bit of "elbow grease" you can create this amazing pyramid of fun.  

• 1 tablespoon sugar
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt   
• 4 eggs
• 2-1/2 cups all-purpose flour
• Oil for deep-fat frying
• 1 cup honey or pancake syrup
• Candy sprinkles

In a bowl, combine sugar, lemon peel, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely. 
    

Turkey day is tomorrow.  Are you hankering for a new spin on the old bird?  Here's a recipe that promises to make the moistest, tastiest entree you've ever come across.

I know I've been shouting the praises of the Mayo Greek Roasted Turkey, but this Thanksgiving I'm going to add something new to the table. After all what's a life without a bit of diversity? 

This recipe requires and over-nighter in the refrigerator so you'll need to prep the old bird tonight.  But then again how is that a problem? It takes only a few minutes and you'll have that turkey ready to prop in the oven as soon as you wake in the morning.  May God bless all those you love!


1 turkey (14 to 16 pounds)
1 tablespoon salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3 fresh sage sprigs
4 fresh thyme sprigs

GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper


Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10x1-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight.

Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour remaining water into turkey cavity; add sage and thyme sprigs ( you can use 1/2 tsp. of dried of each if you don't have fresh).

Place turkey in oven, facing legs toward back of oven. Roast, uncovered, 40 minutes.
Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Thermometer should not touch bone or fat.)

Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups.
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In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add half of the reserved vegetables. Puree gravy using an immersion blender; or, cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.