World's Fastest Cheese Ball

We Southern foodies (and foodies of all sorts, too!) can't pass up a creamy, savory spread. Here's a recipe sent in by Mary. H. that really does seem to be the quickest, easiest to prepare cheese ball there could be. I have been using her recipes for a while and, as regular readers know, if Mama Mary sends it in, it will be good. She tells me that it is as tasty as it sounds, and I believe her. When I make it, I'll use my pepper mill that has red, black, white, and green peppercorns. I bet that would be lovely and delicious! Try it out, and let us know what you think, thesoutherndish@gmail.com.

Five-Minute Cheese Ball
2 8-oz pkg. cream cheese (regular, low-fat, or fat-free)
1 small packet ranch dressing mix, such as Hidden Valley Ranch
black pepper (fine or coarse-ground)--freshly ground is the best!

Mix cream cheese and dressing mix and form a ball. Coat entirely with black pepper. Serve with crackers. Really good!

Chicken Cheese Ball

For those of you looking for last-minute, super-easy -- and equally delicious -- party snack 'ems, try out this Chicken Cheese Ball sent in by Jane / Mom. Jane says, "Here is another really good party cheese ball." (I, myself, have eaten it, and I can say it is good.) Do you have a favorite cheese ball or appetizer recipe? If so, email it to us at thesoutherndish@gmail.com.

Chicken Cheese Ball
1 large can of canned chicken, well drained and flaked apart
1 pkg. cream cheese, softened to room temperature
1 pkg. dry ranch dressing mix, such as Hidden Valley
chopped pecans, 3/4 to 1 cup

Mix chicken and ranch mix into cream cheese. Form into a ball and roll in pecans. Refrigerate for at least an hour before serving (longer if possible) with your favorite crackers.

Seasoned Oyster Crackers

When I was in middle school, I had a friend (hi, Wilson!) who loved these seasoned crackers that my mom made every year. I like to have a dish out on New Year's Eve as a snack, but they are certainly a hit any time of year. They are an easy, delicious alternative to other snack mixes that are available. Make up a big batch and store in an airtight container. Don't worry...they won't last long!

Seasoned Oyster Crackers
1 12 oz. bag oyster crackers
1 pack dry ranch dressing mix, such as Hidden Valley
1/2 t. dried dill
1/4 t. garlic powder
3/4 c. vegetable oil, such as Smart Balance

Preheat oven to 200. Mix together the oil, garlic, dill, and dressing mix. Stir in oyster crackers and toss well to make sure they are all coated. Spread crackers on a big cookie sheet and bake for twenty minutes or so, stirring after ten minutes.

Banana Bread with Cream Cheese

One of my favorite breakfast / brunch foods, Banana Bread with Cream Cheese is a simple but often ignored a.m. possibility. I first had in Macon, Georgia, when I worked as a special events planner. Our caterers made it a lot, and after more than three years of eating it, I was never sad to see it on a morning buffet. I have no idea what recipe those chefs used, but here's the one I developed over the years. A purest at heart, I like to serve it with plain, whipped cream cheese. For variety, try on of the flavored varieties such as pineapple, strawberry, or cinnamon swirl, or blend your own flavor. I like to make little finger sandwiches with the cream cheese and arrange them on a pretty platter with seasonal fruit. How ever you serve this dish, your guests will surely go bananas!

Banana Bread with Cream Cheese
1 1/2 c. all-purpose flour
1 t. baking powder
1 t. salt
1 stick butter, softened
1 c. sugar (or 1/2c. sugar and 1/2 c. Splenda)
2 eggs
1 c. mashed bananas (very ripe, if possible)
1/2 c. plain yogurt (full fat work best; you can substitute sour cream if necessary)
1 t. vanilla extract
1/3 c. raisins or dried cranberries
2/3 c. chopped pecans or walnuts

Preheat oven to 350. Butter a loaf pan or a 9 x 9 inch baking dish. Combine flour, baking powder, and salt, stirring with a whisk or fork to break up any lumps. Cream together butter and sugar. Add eggs. Add flour mixture to butter mixture. Stir in bananas and yogurt. Add vanilla. Stir in raisins / craisins and nuts. Spread into prepared pan and bake until wooden pick inserted in the center comes out clean, 45 minutes to 1 hour depending oven and type of pan. Watch carefully so you don't over bake.

Serving suggestion: slice into finger sandwich-size pieces, and make sandwiches with whipped or flavored cream cheese.

Hot Mulled Cider

I've had hot cider lots of times, in the South and elsewhere, but I never really loved it. That changed on my recent trip to New York. I had a hot mulled cider cocktail at Lupa's that knocked my socks off. I don't have their recipe, but using my best guesses, I made some the other night. This will definitely be our Christmas Eve dessert beverage. This recipe has a bit of kick provided by Maker's Mark bourbon. Of course, you can leave that out, but if you do, you might want to dilute the cider a bit with some hot water just prior to drinking, or it might be too sweet.

Hot Mulled Cider
1 jug (128 oz.) apple cider, not from concentrate, such as Musselman's
6 T. ground cinnamon or 6 cinnamon sticks
4 t. ground ginger or 2 pieces (approx 2 in. in length each) fresh ginger peeled and pricked
2 T. nutmeg
1 T. butter
bourbon, such as Maker's Mark (optional)

Put all spices in cheese cloth and tie with kitchen string. Pour cider into a large pot and add spice sachet and 1 pat of butter (this helps prevent boiling over and adds a nice creaminess). Bring to a boil. Reduce to medium heat. Cook on medium to medium-low for approximately 4 hours, until reduced by 2/3. Use 4-5 parts mulled cider to 1 part bourbon for a cocktail. Or do the same with hot water to dilute slightly. Serve warm.

Note: I was out of cheesecloth, so I used the ground versions of all the spices, and made two sachets with coffee filters and string, dividing the spices equally between the two sachets. It worked just fine.

Apple Nut Cake

Thoughts of Christmas bring to mind thoughts of fruit and nuts, spicy cinnamon, eggnog with a pinch of nutmeg, and warm, moist desserts. I tried to combine those elements in this recipe. It is now my official Christmas cake (at least for 2007!). I used an oil-based cake batter because all of the apple cakes that I've had with a wonderful moistness have been oil-based (rather than butter based). I also used rum flavoring and orange juice for some extra flair. Finally, this recipe will work well with your favorite nut (or with no nuts at all if you prefer). If you like black walnuts, they are perfect for this, but their flavor is strong. If you are unsure, try another Southern favorite: the pecan. English walnuts are fine, too. The cinnamon-apple combination makes your house smell wonderful. I hope you like it.
Let me know with an email: thesoutherndish@gmail.com.

Apple Nut Cake
3 c. all-purpose flour (I use 2 white and 1 whole-wheat)
1/2 t. salt
1 T. baking powder
6 apples, cored, peeled, and each one sliced into 8ths for 48 slices
2 T. lemon juice
4 eggs
1 c. vegetable oil (I like Smart Balance but any oil other than olive will work)
1 1/4 c. sugar, divided
3/4 c. Splenda (or sugar if you wish)
1 T. rum flavoring (or the real thing!)
juice from one large orange (approx. 1/2 c.)
1 c. nuts, chopped (black walnuts, pecans, English walnuts, etc.)
1 t. cinnamon
1/2 t. nutmeg
Butter and flour for pan

Preheat oven to 350. Butter and flour a spring form pan. Combine flour(s), salt, and baking powder and reserve. Peel core, and slice the apples into eighths, sprinkle with lemon juice, and stir (this adds tartness and prevents discoloration). In a fairly large bowl, beat eggs with a hand mixer until very foamy. Add in the Splenda and 1 c. sugar (or 1 3/4 c. sugar if you are not using Splenda). Beat well until nice and creamy. Add oil. Beat well again. Continue beating while alternating the dry flour mixture with the orange juice. Stir in nuts.

In a small bowl, mix the remaining 1/4 c. sugar, 1 t. cinnamon, and 1/2 t. nutmeg. Reserve.

Pour half of the batter into your prepared pan. Arrange 24 apple slices over the batter in the pan. Sprinkle half of the sugar-and-spice mixture over apples. Top with remaining batter. Arrange the remaining 24 apple slices in an attractive pattern (people will see this layer). Sprinkle with remaining sugar and spice.

Bake at 350 for 1 to 1/4 hours. Check at one hour. It is done when a wooden pick inserted in the middle comes out mostly clean. Even if the middle doesn't appear quite done, take it out once you see browning on the edges and the top is firm. In spite of the oil, this cake will dry out before you realize it. Cool for 15-20 minutes on a wire rack before removing sides of the spring form pan.

Note: If the case does dry out a tad, don't fret. Sprinkle slices with apple juice, rum, or bourbon just prior to serving and serve with a high quality ice cream (vanilla or cinnamon are great choices) or whipped cream. The flavor of the cake is totally worth it!

Mandy's Christmas Eve Menu

Well, folks, the time is almost here. We're splitting our time between our two families this year. Travis's parents are coming here for Christmas Eve and Christmas morning. Then, while they puppy sit, we'll head to Alabama for Christmas dinner and the day after with my family. With all that traveling, I wanted to plan a simple menu for Christmas Eve that would still be festive and delicious. Here's what I've come up with for dinner at my house. All of these recipes are available on the website (or will be within the next thirty minutes). In case I don't have time to say it later, Merry Christmas everyone! Have fun and be careful in your travels!

Our Christmas Eve Menu:

Grilled something that Travis and his dad will prepare
Rosemary Scallion Cornbread
Broccoli with Lemon Mustard Sauce
Creamy Cauliflower
Simple Baked Sweet Potatoes
Cathy's Spinach Apple Salad
Apple Walnut Cake
Hot Mulled Cider

After the holidays and once things have settled down a bit, share your favorite holiday happenings with us at thesoutherndish@gmail.com.

Last Minute Holiday Gift Ideas: Cookbooks!

So now you only have a brief 5 days to find the perfect present. If the person you're shopping for loves food, why not give one of the great cookbooks out right now? If the person loves to cook, great. If he or she does not, this could be the inspiration! There are some great new and old books on cooking out right now. Here are some I've learned about (some of which I own and adore!). Why not check them out for a person on your list? If you're worried about finding them or having them delivered in time, check out http://www.amazon.com/ for ordering and express delivery where needed.

Great Cookbooks for the Southern Food Lover:
America's Best Lost Recipes: 121 Heirloom Recipes Too Good to Forget, the Editors of Cook's Country Magazine
A Love Affair With Southern Cooking: Recipes and Recollections, Jean Anderson
The Bacon Cookbook, John Villas
The Corn Bread Gospels, Crescent Dragonwagon
Crescent City Cooking, Susan Spicer
The Grit Cookbook: World-Wise, Down-Home Recipes, Jessica Greene and Ted Hafer

If you order these, let us know what you think of the recipes at thesoutherndish@gmail.com.

Mandy's Potato Smash (aka Mashed Potatoes)

These potatoes really are the best (if I do say so myself). My BFF Heidi has loved them since the first time I made them for her. She's coming for a visit in January and planning to whip up a spectacular batch of fresh Georgia shrimp for us. However she fixes them, they'll go nicely with these comforting spuds. The secret here is cooking the potatoes in a savory liquid and then letting them hang out in the flavorful bath until they reach the desired tenderness. Then you don't need added liquid. That helps the potatoes to stay hearty even when smashed. Here's how I make 'em:

Potato Smash
Desired amount of small Yukon Gold or new potatoes, scrubbed, unpeeled, cut into large chunks
Chicken broth, veggie broth, or salted water
fresh garlic cloves (2-4 depending on taste preferences)
sour cream
butter
salt as desired

Place potato chunks in a pot and cover with broth or salted water. Bring to a boil. Once boiling, add whole garlic cloves and boil to just before desired tenderness has been reached, 15 minutes or so. Let the spuds soak in the liquid another 10-15 minutes. They will soften and take on some flavor while resting. Drain well in a colander, reserving garlic if desired. Once most of the liquid has drained away, transfer potatoes to a large bowl. Mince the garlic cloves and add, if you like garlic, and roughly smash the potatoes with a potato masher (or potato "ricer" if you're fancy). I like mine to have some texture, so I don't smash them too much. Stir in a few large spoonsful of sour cream, and about 1/2 stick of butter. If the potatoes are not hot enough, melt the butter first. Taste your taters and see if they are to your liking. If not, add more sour cream or butter. I don't usually add liquid because I like a heartier-style of mashed potato, rather than a creamed potato. Serve warm.

Everyone's Favorite Cookies

Why do I call this original recipe of mine Everyone's Favorite Cookies? Because it has at least one ingredient that everyone will love and is based on a traditional chocolate or white chip cookie. These make perfect gift cookies or homemade treats for you and your family (or just for you if you're feeling indulgent!). Replace any ingredients you don't like with your favorite. These freeze very well, too. Let me know what you think at thesoutherndish@gmail.com.

Everyone's Favorite Cookie
2 1/4 c. all purpose flour
1 t. salt
1 t. baking soda
2 sticks (1 c.) plus 2 T. butter (salted) or buttery spread, softened
3/4 c. Splenda brown sugar blend (or regular brown sugar, but for some reason, Splenda blend works best in these), firmly packed
3/4 c. white sugar
2 eggs
1 t. pure vanilla extract
1 c. sweetened dried cranberries
1 c. chopped pecans or walnuts
1 c. semi-sweet chocolate chips
1 c. white baking chips (the ones that say "real cocoa butter")
parchment paper

Preheat oven to 375. Line two cookie sheets with parchment paper for easy clean up and perfectly golden cookies. In one bowl, combine flour, salt, and baking soda and set aside. In a separate, large bowl, mix butter and both sugars. Beat with a mixer until creamy. Add eggs and beat well. Add vanilla and beat again. Slowly add flour mixture a bit at a time and mix until all is combined. Using a large spoon, stir in cranberries, nuts, and both types of chips. Drop by rounded tablespoons onto parchment-lined cookie sheets. Bake about 8 minutes until edges just begin to brown. These are best if they are not overcooked. The tops will still be very soft, but that is okay. After you remove them from the oven, let them rest on the pans for about 1 minute. Transfer cookies to wire cooling racks and allow them to cool completely. Repeat until all batter is cooked. Recipe yields 4-5 dozen cookies depending on size.

Tangy Cocktail Franks (or Meatballs)

It has been said that the human tongue can taste -- at least -- sweet, salty, bitter, and sour flavors (other possible tastes are still a matter of debate for some). For food to be truly good, a balance of flavors is required. Sometimes that balance is achieved from combining ingredients one might not expect to find in a singe dish. For example, in this recipe, do not be frightened by the idea of a fruity jelly, chili or cocktail sauce, and meat in a single recipe. Sure, it sounds odd, but, as many of you know, it is really, really good. The sweetness of the jelly, the zing of the chili sauce, and the savory spices of the cocktail franks or meatballs mingle nicely in the mouth for a well-balanced flavor experience. I admit that I use frozen meatballs because they are significant less time consuming than the homemade variety. If you really and truly want to make your own, please email me, and I will send you my recipe (I'll also post it at a later date.) For those of you who won't shy away from a little grape jelly with your meat products, enjoy! (These are also really good in Jezebel Sauce. For Jezebel Sauce recipe, see recipe list at the left or use the search box in the upper left corner.)

Tangy Cocktail Franks or Meatballs
12 oz. bottle prepared chili sauce or cocktail, such as Heinz
10 oz. jar of grape, apple, or other favorite jelly
1 pkg of cocktail franks, such as Hillshire Farms Lil' Smokies, or frozen prepared meatballs, thawed

Mix together sauce and jelly of your choice, stirring until well combined. Simmer franks or meatballs for 30 minutes, or place the sauce and meat in your crock pot on low until bubbly (and meatballs are done if not precooked). Serve warm.

Cocktail (wiener) Party! (subtitle: Pigs In a Blanket)

As the holidays approach, I've been thinking about my favorite standard party foods, and I realized that the Southern Dish site has neglected an entire genre: tasty treats made with the cocktail wiener, also known by the brand name Lil' Smokies. So this is the first in a multi-part series (of sorts) on those tiny, tasty franks. This post will address the ever-loved Pig-in-a-Blanket. It is true that most of us don't really need a recipe for this fun-sized favorite, but we may need a reminder, as I did, that we shouldn't neglect the good old stand-bys. So here it is. An honorary spot on the Southern Dish blog for the coziest of all comfort foods, the Pig-in-a-Blanket. Do you have fond memories of cocktail weenies or another favorite party food? If so, leave a comment or send an email to thesoutherndish@gmail.com.

Pigs-in-a-Blanket
one package cocktail wieners, such as Hillshire Farms brand Lil' Smokies
refrigerated crescent rolls (enough for one per frank)
American cheese singles, such as Kraft, optional (or other favorite cheese cut into thin strips)
mustard for dipping, optional
other favorite condiments
Cooking spray

Preheat oven to temperature listed on crescent roll baking directions. Open crescent rolls and separate into individual triangles. Pat dry the cocktail franks to remove any excess moisture (rinse, if desired, prior to patting dry, but I find this unnecessary). Cut your cheese singles (or desired cheese) into strips. You want the strip about as wide and as long as the wiener. Place a cheese strip on top of a frank. Starting at the small end of a triangle of unbaked crescent roll dough, roll a cocktail wiener / cheese combo in the dough triangle, rolling end-to-end so that the wiener is "snuggled" into the dough. Place on a a cookie sheet lightly sprayed with cooking spray. Continue until all franks are rolled. Bake according to directions on the crescent roll package, until the dough is golden brown and the franks are heated through. Place on platter and serve warm, if possible, with mustard or other condiments for dipping.

Spiced Tea follow-up

I am so glad that other people like Spiced Tea Mix! Sylvia D. wrote:

"I just made the spiced tea from a recipe a grandmother gave me in 1969. I give it in small jelly jars to friends, along with a small can of Italian Biscotti cookies and an embroidered cuptowel. I thought, 'let me see if anyone else is making this tea, since I love it so much' and here you are. Isn't it great? We Southern women usually keep a jar on our kitchen tables so it's handy. Our recipes are the same. Well, have a great holiday."

And a great holiday to you, too, Sylvia! And to everyone out there, mix up a batch of this yummy drink mix for your holiday gifts. And when someone asks you why he or she got a jar of tea mix instead of an expensive video game system, simply say, "Who needs a Wii ... we have spiced tea!"

Would you like to share your comment or make fun of my lame puns? We would love to hear from you. Just click the comment link below any post or email us at thesoutherndish@gmail.com.

Cathy’s Apple-Spinach Salad

Texture (or, as the fancy folks are now calling it, "mouthfeel") is very important to me for any dish. I love a variety of textures: silky, soft, chewy, crisp. They all have their place. This recipe sent in by Mary H. (regular readers may know her better as Mama Mary) has one of my favorite textures: crunchy! The sweetness of the honey with a tad of bite from vinegar and mustard provide a nice balance to the cool spinach and apple mix. Can't you just see the salad bowl on your table with brilliantly green spinach leaves and bright red apples, glossy with a sweet-savory dressing? I certainly can! If you too would like to try Cathy's Spinach Salad, take a gander at the recipe below. Let us know how you like it at thesoutherndish@gmail.com.

Cathy’s Apple-Spinach Salad
Dressing:
¼ c honey
3 T olive oil
2 T Cider vinegar
½ t dry mustard
¼ t cinnamon
1/8 t salt
1 clove garlic, pressed
Whiz the above ingredients in blender.

Salad:
6 c fresh spinach
2 or 3 green apples (or red and green for holiday colors)
Walnuts (optional)

Slice apples and pour dressing over apples. Place fresh spinach in a pretty bowl. Pour apple dressing mixture over spinach. Walnuts may be added. Serve immediately.

Chocolate Chip Cheese Ball

What's better that sweet creaminess and chocolate? Nothing as far as I'm concerned! As I mentioned in an earlier post, one of the beauties of cheese balls is that they can be either sweet or savory. I posted my favorite savory recipe earlier (see recipe list at the left), and Heidi, reading my mind, as just sent in a fabulous recipe for a sweet cheese ball that was a big hit at Thanksgiving. It will certainly go with me to Alabama on Christmas Eve...if I can make it that far without eating it. Maybe I should keep the graham crackers in the trunk...

Do you have a favorite cheese ball recipe? If so, send it in: thesoutherndish@gmail.com.

Chocolate Chip Cheese Ball
1 pkg. 8 oz. cream cheese
½ cup butter
¼ tsp. vanilla
2 Tbs. brown sugar
¾ cup confectioner’s sugar
¾ cup mini chocolate chips
¾ cup finely chopped pecans
1/8 t. cinnamon, optional
Graham cracker sticks

Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.

Heidi's Favorite Macaroni Cheese (as the Brit's say!)

In the South we call it macaroni and cheese. Across the pond, they call it macaroni cheese (so I hear). Whatever you call it, we love it! My sister (okay, so not biological, but in all ways that matter), Heidi, knows her mac 'n' cheese, and this one is her new favorite. Try it out and let us know what you think at thesoutherndish@gmail.com.

Heidi’s Mac & Cheese:
16 oz. pasta
2 cans evaporated milk (OK to use Fat Free)
1 can condensed cheddar cheese soup, undiluted
½ cup butter, melted
16 oz. shredded cheddar cheese
1 egg

Cook pasta according to directions; drain.

In a slow cooker, combine milk, soup & butter until smooth; stir in the cheese & pasta. Cover & cook on low for 2 ½ hours.

*I added a little salt, couple dashes of hot sauce & a hefty dose of cayenne pepper.

Favorite Cheese Ball

As appetizers go, cheese balls are often a favorite. They are creamy and comforting and can be savory or sweet. My favorite is a hybrid of many I've had over the years. Mom made a wonderful one from the Calling All Cooks cookbook when I was a child. I don't have those cookbooks, but I remember that recipe had green olives in it, so I've always put chopped green olives in mine, and I always roll the finished cheese ball in lightly toasted chopped pecans. Other than that, I vary what I put in there depending on my mood (and my pantry!). Here's my basic recipe, play with it and see what you find as your favorite.

Favorite Cheese Ball
16 oz. whipped cream cheese (you can, of course, use non-whipped; it is just a tad harder to mix in)
2 c. extra sharp or sharp cheddar cheese, shredded
1/4 c. sliced green olives stuffed with pimento, drained and finely chopped
2 T. finely chopped green bell pepper
1 T. dried minced onion
1/2 to 1 t. garlic powder, to taste
2 t. Worcestershire sauce
1 t. lemon juice
1 pinch crushed red pepper flakes
Enough finely chopped pecans, toasted, to roll the finished cheese ball in

Mix all ingredients except pecans. Form into a ball using hands. Roll in chopped, toasted pecans (do this on waxed paper or plastic wrap for easier clean up). Wrap securely in plastic wrap and refrigerate until read to serve. Serve with a variety of crackers.

Gloriously Green Spinach Balls

For those of us who love spinach, try this festive-looking appetizer. Almost all of us are familiar with sausage balls (see recipe list to the left). These beautiful spinach balls are similar, but get their flavor from seasoned breadcrumbs rather than savory sausage. If you're serving them for a red-and-green holiday event, dress up the serving platter with cherry or grape tomatoes and red pepper rings for a Christmas-y look. Even if you think you don't like spinach, give these a try. Let us know what you think at thesoutherdish@gmail.com.

Spinach Balls
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 c. seasoned bread crumbs
1 c. grated Parmesan cheese
1 stick butter, melted
1/2 c. green onion
4 eggs, beaten
1 tsp. crushed red pepper flakes, or to taste
salt and pepper, to taste

Preheat oven to 350. Mix all ingredients well. Shape into small balls and place on an cookie sheet that has been sprayed with nonstick cooking spray. Bake 12 to 15 minutes, until bottoms of balls are lightly browned.

Maple-Peach Glazed Ham

With tons of folks in my cozy (i.e. tiny) house last holiday season, we barely had room for the people, not to mention the food. So, of course, I decided we needed both a turkey and a ham. I fully expected us to balance serving dishes on our heads as we ran out of space, but, fortunately, the food disappeared so fast, the problem was quickly solved. The ham was a big hit. Since I decided to cook it at virtually the last minute, the glaze was inspired by what I had in the pantry. I'll definitely make it again! If you have a favorite holiday (or anytime!) ham recipe, email us at thesoutherndish@gmail.com

Maple-Peach Glazed Ham
10 lb ham, bone-in
3/4 c. pure maple syrup (or honey)
1/2 c. peach preserves (I'm sure apricot, pineapple, apple, or other favorite would work, too)
1 t. ground cinnamon (some people might like cloves here; I just don't care for them)
1/2 c. mustard with white wine, such as Grey Poupon
1 c. white wine (or low-sodium chicken broth)
salt and black pepper (sprinkled over ham)

Preheat oven to 325 degrees. Combine above glaze ingredients. Place ham in a roasting pan with a rack, coat ham with glaze, tent with aluminum foil, and bake for about 2 hours, basing frequently with glaze during cooking. Check for brownness when you baste and remove foil tent if you're not achieving enough brownness. Re-tent if needed to prevent over-browning.

Holiday Spiced Tea Mix (Great gift!)

When I was about 12 and lived in Dublin, GA, I won a jar of spiced tea mix at a Christmas bazaar. At the time, I thought it was the best stuff I'd ever tasted. Yes, I did have a dull life at the time. All kidding aside, I still love this spiced tea mix. Almost everyone knows about it, but no one seems to make it and put it in those little jelly jars with the hokey fabric on top to give as gifts anymore. I for one miss those hokey little jars with the instructions tied around the rim. So as a tribute to old-fashioned, formerly-overdone, currently-underdone homemade gifts, here's a recipe for Spiced Tea Mix. So grab a few jelly jars and some tacky fabric, and mix up a batch. (How could anyone dislike a recipe with Tang as a main ingredient?)

Spiced Tea Mix
2 c. Tang drink mix
1/2 c. instant tea mix (some people use the variety with lemon)
1 package dry lemonade mix (the kind with sugar in it like Country Time that makes 2 qt.)
1 2/3 c. sugar (can use some Splenda granular if you're concerned about sugar)
1 1/2 t. cloves, ground, or to taste
1 1/2 t. cinnamon, ground, or to taste

Stir together all ingredients. Store in an air-tight container (such as a jelly jar with hokey fabric on top). To make tea, add 1 1/2 T. of mix to 1 c. boiling water. Enjoy!