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Recipe of the week: Whole ham glazed with red wine and spices (holiday).

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In our family we tend to have the traditional turkey for Thanksgiving but go with a nice ham for Christmas – This looks like a very tasty way of cooking it this year!

https://www.justapinch.com/recipes/main-course/pork/whole-ham-glazed-with-red-wine-and.html?utm_source=171210&utm_medium=email&utm_campaign=marketing-rod&LiveConnect=97aa8e5fe4e3b4f9a592a92e85ec1a872000

 

Recipe of the week: Eric Cusick’s Super easy tater tot casserole (MULSA Thanksgiving)

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For those of us that attended the MULSA Thanksgiving it was a fantastice Feast! Thank you to the MULSA Board for getting it all set up for us:) One of the great side dishes that was brought in was fixed by Eric Cusick ( Ellis Circulation/Reserve) – It was my favorite! Tater Tot Casserole 🙂 Eric was happy to share the recipe with me and put it here should anyone else like to make it.

Tater Tot Casserole

Ingredients:
-One bag of tatertots (I think a 30 ounce bag, but enough to fill whatever pan you’re cooking it in)
-8 eggs

-2 cups of milk
-1/4 table spoon of pepper

-1/4 table spoon of garlic powder

-1/4 table spoon of onion powder

-cooked Sausage (I just eye ball the amount and put in whatever I felt looked good. You could also use precooked sausage so you don’t have to cook it first)

-Bacon (I used 4 strips, but put however much you want. You can also use precooked bacon to save you time again)
-Shredded cheese (I use cheddar, but use whatever you want)

 

Instruction:
If your sausage and bacon isn’t precooked then cook them.
Then crack open the 8 eggs and put them in a bowl with 2 cups of milk, 1/4 table spoon of pepper, 1/4 table spoon of garlic powder, & 1/4 table spoon of onion powder. Beat and mix the eggs.
After you beat the eggs, chop up your bacon and add it to the bowl.

In the pan that you are going to bake the casserole in put the tatertots in. (Michelle's note: I sprayed the pan I was using with PAM) Then chop up the sausage and add the sausage to the pan. After that, add the shredded cheese to the mix.
Once you’ve done all that, mix it up and try to evenly distribute it in the pan.
If you want, add an extra layer of cheese on top so that it has a chu conteneese top for style points.

Now get the bowl with the 8 beat eggs and bacon and pour it over the tatertots. Try to distribute it evenly.

Then just put it into the oven for 30- 35 minutes at 375 degrees and you are good to go. J

Recipe of the week: Holiday Edition – Holiday Cranberry Mimosas

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Here is our second Holiday recipe! We will keep these going all through the holiday season until after New Years so if you have any family recipes you would like to share we would love to post them here for everyone to enjoy:) 

Mimosas are great celebration drinks and these look awesome! If you don't need the alcohol or if you have young ones who want to join the festivities you can alway use the sparkling white grape juice:) ENJOY!

http://hostthetoast.com/holiday-cranberry-mimosas/

Recipe of the week: Getting into the holiday spirit? Send us your favorite holiday recipe, Thanksgiving or other holiday.

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I'm getting into the holiday spirit little by little and would love to see your favorite holiday recipes! Send them to me and each week I will be adding a new one or two to the MUSE Posts for News Notes! I will start this off with a jello salad that my mom makes for both our Thanksgiving and Christmas family meals:) It's an awesome desert or side salad. 

Sangria Salad

1 regular can dark sweet cherries.
1 small can crushed pineapple.
1 pkg jello ( we usually use grape or Black cherry)
1/2 cup Sangria
 
Drain but SAVE the juice from the cans of cherries and pineapple. Add enough water to the saved juice to make a scant 1 and 1/2 cups total liquid. Heat the juice and water mix and pour over the jello (stir until jello has completely dissolved). Place in the refrigerator to cool. While the jello is setting up in the fridge, add 1/2 cup Sangria to the drained cherries and pineapple. Mix well and then set aside in separate bowl in the refrigerator.
 
When the jello starts to set up, add the fruit and wine mixture to the jello and leave in the refrigerator until it has firmly set up.
 
Enjoy!
 
 

 

Recipe of the week: Slow Cooker Chicken Chili – United Way Chili Cook-Off Winner 2017

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Congratulations to Kate Wright for the winning chili at this years United Way Chili Cook off! For those including myself who may want to make this at home here is the recipe:

 

 

Slow Cooker Chicken Chili – United Way Chili Cook-Off Winner 2017

 

Ingredients

  • 1 Tbsp olive oil
  • ½ cup celery, diced
  • ½ red or white or yellow onion, diced
  • 1 tsp garlic, minced
  • 1 pound ground chicken
  • 1 pound ground turkey (dark meat)
  • 1 tsp onion powder (optional)
  • 1 tsp garlic powder (or use more minced garlic)
  • 1 tsp celery salt (optional)
  • 1 pack ranch mix
  • salt & pepper to taste
  • 1 can white beans
  • 1 can corn
  • 1 can chopped tomatoes
  • 1 4-oz can chopped green chiles
  • 3 cups chicken broth
  • cream cheese
  • crumbled blue cheese
  • chopped cilantro

 

Instructions

  1. In a skillet over medium heat, add oil and sauté celery, onions, and garlic until soft.  Add chicken and turkey.  Stir until fully cooked.
  2. Remove chicken/turkey mixture from heat and pour into a medium-sized slow cooker.  Add next 10 ingredients (onion powder through chicken broth).  Stir together.
  3. Cook chili on high for three hours.
  4. When ready to serve, stir in two Tbsp of cream cheese and sprinkle crumbled blue cheese and cilantro on top.  Add hot sauce for a spicier finish.
  5. Serve and enjoy!

 

You can also cook this on the stove top.  After Step 2, simmer on the stove for 30 minutes or so.