The holidays are looking a lot different this year for most of us. We may be cooking dinner for the first time or maybe looking to switch things up since we don’t have to cook for as many people.
With so many other decisions to make around this time, I thought I’d share some of my favorites that I’ve enjoyed over the years with my family to help make the dinner decision a little easier. The best part is that these recipes fit into any season!
Crock Pot Maple Brown Sugar Ham
- 7-8 pound spiral-cut ham (bone in or boneless)
- 1 cup brown sugar
- ½ cup maple syrup
- 2 cups pineapple juice
- Use a 6-7 quart crockpot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crockpot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy!
Parmesan Green Beans
- 1 lb. fresh green beans, trimmed
- 1 tbsp extra virgin olive oil
- 2 tbsp grated parmesan cheese
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Preheat oven to 400oF.
- Line a baking sheet with parchment paper and set aside
- In a large bowl, toss together green beans and olive oil. Add cheese salt, and pepper and toss again.
- Spread green beans in a single layer on baking sheet. Bake for 10-15 minutes or until lightly browned.
Twice Baked Potato Casserole
- 5 lb. russet potatoes
- 1 (3 oz) package real bacon bits (or 4-6 pieces real bacon, crumbled)
- 8 oz cream cheese
- ½ cup butter
- 1 cup sour cream
- 2 ½ cups grated cheddar cheese
- 2 tsp salt
- ½ tsp pepper
- Preheat oven to 350o. Peel potatoes and cut into 1 inch chunks. Place in a large pot and add enough water to cover. Bring to a boil and reduce to simmer. Cook until tender and easily pierced with a paring knife, about 15 minutes. Drain and put in a large bowl.
- Using a mixer beat potatoes until light and fluffy. Add cream cheese, butter, sour cream, and stir until combined and smooth. Add 2 cups cheddar cheese, half the bacon, salt and pepper. Mix until well combined.
- Transfer to a buttered 3 qt. baking dish. Top with remaining ½ cup of cheddar cheese and bacon bits. Bake for 30 minutes or until potatoes are heated through and the top is slightly golden brown.
Kale Salad (one of my favorites!)
Ingredients (to your preference):
- Hard boiled eggs
- Shredded cheddar cheese
For the dressing:
- 1 cup sugar
- 1 cup Miracle Whip
- ½ cup vinegar
Mix everything together and serve!
Do you have a holiday favorite that you want to share? Be sure to comment here or on our Facebook page!
Associate Account Manager
B. Braun Medical Inc.