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Posts Tagged ‘Holiday Food’

Yes, I know last week’s recipe title started the same way this one is, but I promise this is different.  “This” was my contribution to our last Christmas gathering and it was a hit.  I came home with a little bit left over, but not very much.  This dish was so simple and full of holiday flavor that it will definitely go into the “special occasion” rotation.  I think I do need a bigger slow cooker though.  I had to pull out the bones and cut off a little of the ham for it to fit. That’s just not right.

Slow Cooker Orange Cranberry Ham

1 spiral sliced ham (approx. 8 lbs.)

1 can jellied cranberry sauce

1/4 cup orange juice

1/2 cup firmly packed brown sugar

1 1/2 cups additional orange juice

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Combine the cranberry sauce, 1/4 cup orange juice and brown sugar in a small bowl.  Pour the remaining orange juice in the bottom of your slow cooker and add the ham.  Drizzle the cranberry/orange sauce over the ham.  Cook on low for 5 to 6 hours or until heated through.  That’s it!!!  How simple is that?

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Slow Cooker Orange Cranberry Ham

I found the original recipe at Add A Pinch and adapted it for the slow cooker.

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I know Christmas is over, but bear with me for a little while because I tried so many new and tasty recipes over the holidays that I can’t wait to share with y’all.  This was the main dish for Christmas Day supper with C’s parents and the flavors went together so well.  I threw this in my slow cooker before we left for Christmas lunch and it was perfectly done a few hours later. 

My recipe is adapted from this Kraft recipe.

Slow Cooker Orange Cranberry Pork Loin

2 tbsp. vegetable oil

1 boneless pork loin (approx.. 4 lb.)

1 14oz. can whole berry cranberry sauce

1/2 cup Catalina salad dressing

1 tbsp. low sodium soy sauce

1/4 cup orange juice

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Heat oil in a large skillet over medium heat.  Cook the tenderloin in the skillet for 4 to 5 minutes on each side or until lightly browned.  Transfer meat to a slow cooker.

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Combine the remaining ingredients and pour over the tenderloin.  Cook on low for 4 to 5 hours.  Let the loin rest for about 20 minutes then slice and enjoy.

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Slow Cooker Orange Cranberry Pork Loin

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I decided to try something a little different this year.  I know I like to search blogs for holiday ideas and I think most of my readers do as well.  This post is a grouping of my recipes that would be perfect for a tasty Thanksgiving meal.  The only thing you won’t find here is a turkey recipe since I am severely allergic so it is always ham for me at holidays. 

Speaking of ham, here are three different ham recipes that I have tried and enjoyed:

Brown sugar honey glazed ham:

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Slow cooker maple ham:

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Citrus slow cooker ham:

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Now that we have a main course, we need a few side dishes:

This sweet potato casserole is my absolute favorite:

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Cornbread dressing:

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Scalloped pineapple:

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Butter roasted potatoes:

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And last, but not least, Italian pasta salad:

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Next, we need some quick and easy dinner rolls and you can’t go wrong with these mayonnaise rolls:

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If you have any room left, it’s time for the dessert course. Yum!  There are so many options, but here are a few of my favorites.

Italian cream cake:

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Apple cinnamon swirl Bundt cake:

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Pineapple upside down cake:

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Perfect pecan pie:

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Turtle cake:

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Orange fluff salad:

Orange Fluff Salad

Watergate salad:

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And, finally, sunshine salad:

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I hope this post gives you a little foodie inspiration for the holidays.  I know I am getting hungry!

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One of my favorite holiday side dishes is dressing.  Now, I am not talking about stuffing because since I am incredibly allergic to poultry, I never touch a turkey and, really, there is just something about the thought of stuffing these ingredients inside the bird’s…well, you get the picture. It’s just not appetizing to me!  This is classic Southern style DRESSING which I found on the awesome website allrecipes.com.  I don’t know how many times I have been looking for a certain recipe and found it there.  It is a great resource.

1 batch of homemade cornbread, prepared and crumbled

2 tablespoons butter

1/2 cup chopped celery

1 small onion

2 eggs, beaten

2 cups beef stock

2 tablespoons dried sage

salt and pepper to taste

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Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish. In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft.

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In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

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Place into prepared dish and bake at 350 degrees for 30 minutes.

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Here is a photo of the Thanksgiving table at my nanny’s house. Everything was so good!
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Please join me at Miz Helen’s Country Cottage for today’s edition of Full Plate Thursday.

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