Here is a great recipe for using up some of your leftover Christmas ham, if that is what you are serving for your Christmas dinner. Broccoli can be substituted for the cauliflower or use a combination of both vegetables.

Skillet Cauliflower and Ham

2 Tablespoon vegetable or olive oil
1 clove garlic, minced
2 teaspoons fresh ginger root, minced
1 head cauliflower, in florets, halved- can substitute broccoli
1 bunch green onions, sliced
1 1/2 cups cooked ham, coarsely chopped
3/4 cup chicken broth or vegetable stock
1 tablespoon cornstarch
2 teaspoons soy sauce- I omit this.

Sauté garlic and ginger in a large skillet. Add cauliflower florets, sliced onion, and chopped ham; cook for 5 minutes over high heat, stirring.

Combine remaining ingredients and add to the skillet. Stir constantly over medium heat until thickened. Serve with rice and a salad for a complete meal.
Serves 4.
Robbie IN
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Robbie's Pecan Bars
In the 12/9 newsletter Anita in Camarillo requested recipes for pecan bars. Here are two great recipes she can try. The first recipe is from Dennis The prepared Pantry. The second has been around for many years and has appeared in numerous magazines, cookbooks, newspaper and blogs.
Robbie IN

Southern Pecan Bars

When I lived in the South, I fell in love with Southern pecan pie. So those Southern ladies could certainly make a mean pecan pie. This is an attempt to create the same experience in a bar.
Dennis The Prepared Pantry

For the crust
1 cup all-purpose flour
1/3 cup brown sugar
1/3 cup pecan pieces
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter

Preheat the oven to 350 degrees. Line a 9x9-inch pan with parchment paper. (You can also line the pan with foil and grease the foil. These are hard to remove if you do not use parchment paper or foil in the pan).

In food processor or electric blender, pulse the flour, sugar, pecans, baking soda, and salt together until coarsely ground. Add the butter and pulse until the mixture is the consistency of sand.

Press the mixture into the bottom of the prepared pan.

Bake until the crust is a light brown, about 20 minutes.

For the filling

1/4 cup butter
2/3 cup brown sugar
1/3 cup light corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 cups pecan pieces

For the filling, melt the butter in the microwave. Set aside.

Whisk the sugar, corn syrup, melted butter, vanilla, extract, salt, and eggs together until smooth. Stir in the nuts. Pour onto the baked crust.

Bake for 22 to 24 minutes at 350 degrees or until the top is brown and cracks appear in the surface. Cool in the pan on a rack.

Once cooled, lift the cake from the pan by grasping the edges of the parchment paper. Set the cake on a cutting board and cut into uniform bite-sized squares.
Dennis The prepared Pantry

Pecan Pie Surprise Bars

Cake:
1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg

Filling:
1/2 cup firmly packed brown sugar
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan. Reserve 2/3 cup of the cake mix for filling. In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well-blended. Press in bottom of greased pan. Bake 15 to 20 minutes or until light golden brown.

In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. Beat 1 minute at medium speed or until well-blended. Pour filling mixture over warm base; sprinkle with pecans. Bake an additional 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator.
Makes 36 bars.
Robbie IN
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Better Than S e x Cake

1 box German Chocolate Cake Mix
1 can Sweetened Condensed Milk
2 cups Hot Fudge Topping
1(12 oz) Whipped Topping
4 (1.4 oz) Chocolate Toffee Candy Bars, Crushed

(Note: 9 x 13" cake)
Bake German chocolate cake mix according to package directions. While cake is still very warm, poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath Bars (toffee crumbles).
Source: cakerecipe.com
Denise in the Villages, FL
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I am looking for a recipe that my family use to make and am wondering if your members might help me. The cookie recipe contained cream cheese, flour butter, nuts and you roll it out and spread with butter nuts cinnamon, sugar and cut and rolled in crescent shapes. Thanks for your help. I love all of the recipes I have made.
Shirley in Ohio

RE: Years ago I made a cookie out of powder sugar and I don't know What else You rolled this mixture out and covered it with with a peanut butter mix and rolled it up jellyroll fashion put it in the frig and then sliced it. Jean Cecil VA/FL

I just did a Google search for powder sugar cookie recipe and it brought up some recipes that you might want to check out.
Emma from Montana

This is as requested in Dec. 9 newsletter by Anita in Camarillo.

Pecan Pie Bars

1/2 cup oleo
1/4 cup granulated sugar
1 cup light corn syrup
2 tablespoons flour
1/4 teaspoon salt
1 1/4 cups all purpose flour
1/2 cup brown sugar, firmly packed
3 eggs
1/2 teaspoon vanilla
1/2 to 1 cup chopped pecans

Crust: combine oleo, 1/4 cup granulated sugar, 1 1/4 cup flour. Cut oleo into flour and sugar until it resembles cornmeal. Press into an ungreased 9 x 13 pan. Bake at 350 for 15 minutes.

Filling: combine remaining ingredients, except 1/2 of pecans. Beat until well blended. Pour over baked crust. Sprinkle with remaining pecans. Bake at 350 for 30- 35 minutes or until golden brown and when testing knife comes out clean. Cool on rack. Cut into bars or squares. Enjoy hot or cold.

Delicious!
Marvis in Texas
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Christmas Crockette Crock Pot Ham for Two

1 to 1 1/2 lb. canned ham
1 c. apple juice
1/3 c. brown sugar
1 tsp. prepared mustard

Slice ham into 4 slices and place in crock-ette. Combine apple juice, brown sugar and
mustard. Pour over ham slices. Cover and cook 7 to 10 hours.

A Crock-ette is a small crockpot (1 1/2 quarts).
Generally makes 2 servings.
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Baked Ham with Apricot Mustard Glaze

7 to 10 lb. smoked ham
Apricot-Mustard Glaze(Recipe follows)

Cook ham. Spread Apricot Mustard Glaze over ham 20 minutes before end of cooking
time.

Apricot Mustard Glaze
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
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Christmas Crockpot Foil Baked Ham

Pour 3/4 cup water in crock pot. Wrap a precooked 3-4 lb. ham in foil. Put it in the crock pot. Cook on high for 1 hour. Then on low 6-7 hours.
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Christmas Coca Cola Baked Ham

1/2 uncooked ham (5-6 lb.)
1 c. brown sugar
1-1/2 cup Coca Cola
1 cup crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour
crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.
Makes 6 servings
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Brown Sugar and Orange Juice Glaze for Ham

1 small can frozen orange juice
1/2 can crushed pineapple
1/2 c. brown sugar
1/2 c. sugar
1/2 tsp. cloves

Mix well together all ingredients, simmer over low heat until the sugars have dissolved. Can use 1/2 cup of sugars, add more if needed. All depends on taste. Baste your ham with this.
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Honey Pineapple Baked Ham

1 (10-12 lb.) cured ham
1 c. pineapple juice
2 Tbsp. lemon juice
1 c. honey
1 Tbsp. whole cloves
5 pineapple slices

Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325 degree F. oven, allowing about 20 minutes per pound of ham.

About 45 minutes before ham has finished baking, remove from oven. Skin, score
fat, and dot with whole cloves.

Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees.

To serve: Garnish with sautéed pineapple slices and fresh mint. 
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Christmas Cajun Potato Salad

8 cups potatoes, cooked, cooled and cubed
1/2 pound bacon, crisp fried and crumbled, and drippings
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
3 tablespoons yellow mustard
salt and pepper to taste
2 cups mayonnaise
2 teaspoons Louisiana Hot Sauce

Combine all ingredients in a large bowl. Serve warm or chilled.
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Christmas Cranberry Freeze Salad

3 cups cranberries, chopped in processor
1 1/2 cups sugar
8 1/2 ounce can pineapple, drained
1/2 cup chopped walnuts
8 ounce package cream cheese, softened
2 cups thawed Cool Whip

Mix cranberries, sugar, pineapple, and walnuts. Gradually add cream cheese until blended. Fold in Cool Whip. Pour into 1 1/2 quart bowl or lightly oiled 6 1/2 cup ring mold. Freeze until firm.
Makes 10 to 12 servings.
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Boone Tavern Cranberry Beets

1 C. sugar
1 C. water
2 C. raw cranberries
1 t. corn starch
1 T. cold water
2 cans small whole Beets

Mix water and sugar. Boil 5 minutes. Add washed cranberries and cook without stirring until berries pop open. Drain juice from cranberries. Return juice to heat. Mix cornstarch with cold water and add to juice. Cook until clear and thickened. (About 3 or 4 minutes). Add berries and drained beats to thickened juice. Heat until all are
hot. Hot or cold, these beets have a delicious flavor.
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Christmas Copper Pennies (Carrots)

2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 cup sugar
1/4 cup oil
1 tsp. dry mustard
1 tsp. Worcestershire Sauce
1 can Campbell's Tomato soup

Mix all ingredients together and refrigerate for 1 to 2 hours.
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Frozen Christmas Salad

1 pt. Cool Whip
1 sm. can crushed pineapple (drained)
1 can whole cranberries
1/2 c. broken pecans

Mix all of the above ingredients. Freeze. When ready to serve cut in slices.
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