Ham glaze

1 10lb bone-in fully cooked ham
1/3-1 c. (depending on how sweet you want it) packed brown sugar
2/3 c. pineapple-orange juice (or 1/3 c. each)
1/3 c. honey
2-3 T. (Dijon) mustard
1/4 t. orange zest
1/4 t. ground cloves
pineapple rings

1. Place ham in roasting pan and cook at 300-325 degrees in a roasting pan, covered.

2. In a small saucepan combine the remaining ingredients (except pineapple rings). Bring to a boil, then simmer for 5-10 minutes. Set aside.

3. Check ham after 1.5-2 hours (should be almost up to 140 degrees). Remove from oven, turn up to 350 degrees. Brush with glaze and secure pineapple rings to the ham with toothpicks (don't use colored toothpicks, as the color leeches into the food). Brush with glaze every 10 minutes for next 20-40 minutes.

Taco seasoning

1/4 c. (4 T) chili powder
2 T. cumin
2 t onion powder
1-2 t garlic powder
2 t dried oregano
2 t paprika (smoked?)
2-3 t salt
1 T. + 1 t. pepper
Pinch cayenne pepper or up to 1 t crushed red pepper flakes

Add ingredients together and store in a ziplock bag with date on it. Use about 1.5-2 T seasoning per 1 lb ground beef. After ground beef is browned, add seasoning and 1/2 c. water or beef broth.

Skillet meat and macaroni

1 lb ground turkey or beef
chopped onion
15 oz can tomato sauce
1 cup water
7 oz. pasta (macaroni, Mafalda, or other)
1/2-1 c. chopped red or green pepper (other vegetables might be good as well, green beans?)
2 T Worcestershire sauce
1 t. salt
1/4 t. pepper

In a large skillet over medium-high heat, cook meat and onion  until no longer pink and browned. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, covered, until noodles are tender, stiffing occasionally, about 20 minutes. Add water if needed.

Aebelskiver

1 c flour (gf biscuit blend works really well also)
1 1/2 t. sugar (optional)
1/2 t. baking powder
1/4 t. salt
2 eggs (can be separated for best effect, but not required whip the egg whites before adding at the end)
1 c whole milk (buttermilk is also good or can try 1/2 c milk and 1/2 c orange juice)
2 T. butter, melted (optional) 
1/2 t. vanilla, spices, and/or 1 T. melted chocolate (optional, for sweet instead of savory aebleskiver)

Optional toppings:
-cheese (either directly in the pan before the batter and/or inside the batter at the end of cooking)
-choc chips (can be added at the end, a minute before finished cooking or melted and added to dough or in the middle just before finishing)

-Fruit, but it needs to be cooked (like apple pie filling); cook 1 apple in 1 T butter w/ cinnamon and nutmeg. Add it right away after the batter is placed in each cup and either push it down or leave room to cover with a little more batter. Flip over after first side is cooked. Or use my sauteed apples recipe for filling.
-lingonberry or other jam
-fig compote with feta cheese
-smoked salmon, Havarti dill, cream cheese
-Pear with gorgonzola
-Salsa

1. Whisk first 4 ingredients together. Whisk eggs yolks, milk, and butter together and add to dry. Batter will be lumpy.

2. Beat egg whites with  mixer until they begin to form peaks. Fold into batter until no streaks remain. Put the batter in a squeeze bottle or other container that's easy to pour from.

3. Grease the Aebleskiver pan with oil or ghee, using a silicone brush, and squirt batter into aebleskiver pan one at a time. Fill each cup most of the way. Use a skewer to turn them after they start to bubble. Can start with a quarter turn of the batter to make a clam shell. Or can add more batter and keep turning until you get a round ball (much more difficult, kind of have to work with it like a glass blower to keep it in a ball shape).

No Bake Chocolate Peanut Butter Cookies

These are super quick and easy and almost taste healthy... 

Ingredients:

- 1 cup sugar
- 1/4 cup milk
- 1/4 cup (4 tablespoons) butter
- 2 tablespoons cocoa powder

- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup smooth or crunchy peanut butter
- 2 teaspoons vanilla extract
- pinch of salt 

Directions:

Line a baking sheet with wax paper.

Bring the sugar, milk, butter, and cocoa powder to a boil over medium heat, stirring occasionally, then let boil for 1 minute.

Remove from heat. Stir in the oats, peanut butter, vanilla, and salt.

Drop by teaspoonfuls onto the prepared baking sheet. Refrigerate until hardened; store in the refrigerator in an airtight container.

Broccoli Quiche

This recipe is adapted from a friend's homemade quiche recipe, combined with the things I like about our own quiche recipes, but quiche in general can be such a plain tasting food that it really helps to have a homemade crust that brings a pleasing texture and fresh taste to the ensemble. 

- 9-inch pie crust ("deep dish" pie crust is often safest)
- 2 cups broccoli (steamed for 4 minutes or heated according to package directions)
- 1 cup Gruyere, Swiss cheese, or similar cheese, cubed or grated
- 1/4 cup Parmesan cheese, grated
- 5 eggs, lightly beaten
- 3/4 cup half and half or milk/cream
- 1/4-1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon (white) pepper

1. Pre-bake crust according to package directions (400 degrees for 10 minutes or 450 for 5 minutes are common) or make your own.

2. Put broccoli and cheese(s) on top of crust first. Mix the remaining ingredients together and pour over.

3. Bake at 375 degrees for 30-40 minutes (you can start at a warmer temperature for first 5-10 of those minutes to make sure the crust is brown enough, but may need to use a pie crust shield if it starts to get too brown).