Appetizer sized Pot sticks

Anyone here ever watch House Hunterson HGTV?At the moment I am watching it with my family with the fire place on and its all cozy.Anyway so the people are  showing where they live and they are going out to dinner with there two boys.Somebody got pot sticks and they looked really good.So I looked on Allrecipes which is my second favorite website for food(mine is the first). I was going to put up another recipe anyway but I looked  under the New Years section and I came along this.My eyes must have gotten big because I was like OMG I can't that was weird and my family was like are you okay your eyes look like they are gonna pop.When I got on I accidentally pressed on the Appetizer part and these came  up so GO JAMIE!!!!!!!!!!!!!!!!!!!!!!!! To change the subject-have you ever opened a package and there is like a ton of stuff in there?Well thats like this.It has the wonton as the box and inside you have beef,soy sauce,ginger root,chestnuts,onion,cabbage,and more stuff to.All in one bite you get these amazing textures and flavors and HM I always eat pretty much all them before my guest even arrive a which can be quite annoying.Well I got to get back to watching with my family so bye and HAPPY NEW YEAR!!!!!!!!!!

Ingredients-

• 1/2 pound ground pork
• 1/2 medium head cabbage,chopped finely
• 1 green onion , chopped finely
• 2 slices ginger root,chopped finely
• 2 water chesetnuts drained and chopped finely
• 1 tsp salt
• 1/2 tsp sugar
• 1 tsp of sesame oil
• 1 pack of wonton wrappers
• 5 tablespoons vegetable oil
• 3/4 cup water
• 1 tablespoon chili oil
• 1 tablespoon soy sauce
• 1 tsp rice vinegar

Directions- 
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. 
In a large bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours(overnight works to) 
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a wet  fork. 
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. 
In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, and put in a small bowl on side of wontons so people can dip there pot sticks into it.Serve and enjoy!!!!!!

Really easy cheese dip

I told you I am doing dips now.I love it when you dip your chip or pretzal or whatever in your cheese dip and it is so cheesy when you pull it out it keeps going like a string. Well guess what.Well come on guess.............okay you were close but,this dip does that to.Oh yeh its awesome and it makes me want to scream my little girl scream.But anyway my whole family loves this.I can't think of one negative thing about this.Here I will make a T-chart

Positive                                      Negative
 Really cheesy
Super yummy
fast to make
low in calories(kinda)
 You can see everybody enjoying you dish
It  is a filling thing to make
Its easy

See I told you there is not one negative thing about this stuff.Everybody agrees and you will to if you try it. Now lets talk-What to dip in it-I like to dip pretzals and UTZ potato chips in it because they both have salt which goes amazing with the cheese and it it has a crunch texture to go with the soft cheese.Oh yeh did I mention that the dip uses garlic salt for taste?I don't think I did so I will tell you now.The garlic powder adds a garlicy flavor but the recipe barley has any in it so you don't get a whole thing of garlic.It is the pinch of perfect amount.Well enjoy!!!!!!!!!!!!!!


Ingredients-
8 oz of cream cheese,softened and room temperature
1 quart of milk
garlic salt
A side to dip into the dip of your choice(I used pretzals and UTZ potato chips)

Directions-
Place the cream cheese in a bowl. Using a fork, mash the cheese while slowly pouring in the milk to make a smooth and soft mixture. Stir in garlic salt to taste.Serve and enjoy!

Recipe adapted-Allrecipes

Cream Cheess Fruit Dip

Finally!Its time for the dip.Dip is the most easy and yummy(my opinion). Seriously I make this in less then 5 minutes.Its nice in case all of the sudden a bunch of family calls and is like"hey are party got canceled so we are coming to your house in an hour" and your like "what an hour I need more food". Well I solved your problem so your welcome everybody and hold your applause. I love dips.I really do they are so many kinds and they give the thing you are dipping a wild load of flavor.When I was a little girl every year for my birthday party I would get those big platters of fruits or veggies with the dip and I would always eat like half of it.My favorite dips are cream cheese and a cheese dip.They are both like a golden medal in the Olympics. To be honest that was the only way I would eat my veggies if I had a dip.For the sweet dips such as a cream cheese lots of people  add so much sugar you can feel the crystals.I HATE that.This uses 1 cup of brown sugar but you can't taste strait out sugar just that the cream cheese it sweet.I didn't add fruits in the ingredients list(well I did in perentices)But I like bananas,strawberries,and apples.Some people also like mango,pineapples,and even oranges.Those aren't my favorite fruits to dip but they are still really good.Well anything is good in this heaven.Well I have to wrap this up so I can go food shopping for my New Years eve dinner so bye and happy new year!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
8oz of softened cream cheese
1 cup of brown sugar
1 tablespoon vanilla extract
Fruit of your choice fr dipping

Directions-
Beat cream cheese in a stand mixer until whipped-add brown sugar and vanilla extract. Continue beating until dip is mixed well. Serve with fruit of your choice  and enjoy!!!!!

Shrimp pops with a pinapple Chilli dipping sauce

AHHHHH!!!!!!!!!!!!!! So you think you have good luck well listen to this.You listening!!!?Okay so I love these and make them almost every year for New Years eve.Well a bunch of local stores near me have shrimp on sale this week!!!!!!!!!!Now I can make this without spending a life saving amount of money.Seriously stores are ridiculous these days in prices.Lucky for me I am great with coupons so that helps but seriously the prices are HUGE!I spend over $15,000 dollars a year on grocery's (I think) I spend less money on my outfits and I have a lot of accessories.Like I have a headband for every outfit and a bunch of Vero Bradley purses and shoes but I don't even spend that much.Anyway enough gossip about food stores let talk pineapple.This reminds me of a beach because the shrimp and pineapple and its all tropical and at the moment I am having a picture in my head of hula dancers.I sware,I know its weird but its true so I might as well tell y'all.Then you have the chili which adds a PUNCH of flavor but it is not to over powing it is a the perfect amount.The flavorsin this are super balenced since you have the spice of the chili the sweet pineapple and the salt of a little soy sauce.Wait okay I will be back in like twenty minutes.I am going to go help my family do something that I do not know what thow..............................................................(20 minutes later) k I'm back.Sooooo,what were we talking about again?Well I told my family I would go and hang out so,ttyl  bye.(an=d happy New Year). This recipe adapted from-Allrecipes
Ingredients-
toothpicks or serving sticks
8 oz of raw shrimp
1 tablespoon minced fresh ginger root
1 tsp of minced garlic
1 tablespoon of chopped fresh cilantro 
2 tsp of soy sauce
1 egg white
1 1/2 tsp of corn starch

For the sauce-
1/3 cup of finely chopped pineapple
1/3 cup of Asian sweet chili sauce
Chopped fresh cilantro for garnish(optional)

Directions-

1. In a food processor fitted with a steel blade, add the shrimp meat, ginger, garlic, cilantro and soy sauce. In a small bowl, combine egg white and corn starch and whisk until frothy then add to the shrimp mixture. Pulse until chopped well. Cover and refrigerate mixture for 30 minutes.
2. Meanwhile, make the Pineapple Chili Dipping Sauce; in a small bowl, combine chopped pineapple and chili sauce. Set aside.
3. Preheat oven to 375
4. To form and serve lollipops: for each skewer, form about 1 1/2 tablespoons of chilled shrimp mixture around the tip of each skewer forming a slightly oval shape. Place onto a lightly oiled baking sheet with sides not touching. Bake in preheated oven for about 10 to 12 minutes or until cooked through.
5. Serve lollipops with the dipping sauce and garnish with chopped cilantro.
6. Serve and enjoy!!!!!!!!!!!!

Mini meat pies

One bite goodness!!! I told you I like to make a bunch of little things that make one big meal.But I go 120% on each dish.Any way this is like the wild load.There are actually two meats in this which are ground beef,and ground lamb.One of my favorite ways to cook the meat for a one bite meat pie is cook them with a lot of other flavors.So I was looking for a few recipes and I loved the way this is made.You cook the meat with cinnamon,pinenuts,onions,salt,and pepper.When you actually take that great one bite you have that juicy flavordul meat,the crunch pinenuts,and that amazing juicy flaavor of the cooked onions.Then you have the cinnamon flavor that you might not expect since it is a meat not a sweet dessert pie but it adds sooooooooo much flavor.I love New Years! I love the small bites of food you get to make and eat and
 it might be annoying at first when you try to make all the foods at once but at the end of the day(or ear) its  all good. K so story time.When I was in sixth grade the last week of school before winter break my teacher told us to do this page in our packet before the end of the year.Everybody in my class was like "why so much time? Then we were like-ohhhhh.So  you might ask why are you telling us this and well the answer is I do not know.That just like came to my mine so I said it.Have you ever had that?Like you are doing one thing but are thinking another.Well any way Enjoy and Happy New Year!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 pound of ground beef
1/2 pound ground lamb
1 white onion,chopped
3/4 cups of pine nuts
1/8 tsp ground cinnamon
1/2 cup lemon jice
Salt and Pepper
1 egg,beaten
2 packs of frozen puff pastry dough

Directions- 
Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. 
Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool. 
Preheat an oven to 350. Lightly grease a baking sheet or line it with parchment paper. 
Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles. 
Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.Serve and enjoy!!!!!!!!!!!!!!!

mini mushroom and goat cheese tarts

I love goat cheese tars.I do. The goat cheese makes it really soft and especially in this tart the actual tart is nice and flacky so when you bite into it you get all that amazing goat cheese.Then you have the holy sweet mushrooms.You cook the mushrooms with garlic in butter and it has this amazing flavor.This is another one of those one bite snack things.This is one of my favorites and I am not just saying that.I mean you have the flacky puff pastry and the creamy goat cheese,ten these flavorful mushrooms that have a drop of a garlic flavor. As a garnish this also has fresh parsly (optional for you).Have you ever had that feeling where you really want a food but like a crazing but you don't have it.Well I have that right now.I am really having that feeling right now.This is like my favorite food to make on New Years so I like to double the recipe and save some and that way as soon as the ball drops I can eat one and that can be the first thing I eat that year.It is a good start to my year and then it dose not  end as well with work and having to get up at 6:30am everyday but weekends,Well bye and Happy new year!!!!!!!!!!!!!!!!!

Ingredients-
1/2 sheet puff pastry
3 tablespoons of butter
1/4 pound of mushrooms,sliced
2 garlic cloves,crushed
1/2 cup crumbled goat cheese
4 tsp of fresh parsley

Directions- 
Preheat an oven to 400. Lightly grease a baking tray. 
Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet. 
Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven. 
Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat. 
Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.
Serve and enjoy!!!!!!!!!!!!!! 

Recipe adapted from-Allrecipes

Cheese, Bacon, and Potato balls

1,2,3 HAPPY NEW YEAR. When will life be normal I haven't put just a normal dinner for forever!First it Halloween, Thanksgiving,Christmas,Haunuka,Now New Years.So I am putting up New Years recipes.My family, for the main course often has a bunch of little one-bite things.I remember last year I think it was last year but we made a bunch of mini dinner pie.They were actually very good.But I love foods that you can eat in one bite but it has all  the flavors and textures and OMG I just want to scream  out loud "YOU GOT 2 TRY THIS".Potato and Bacon go really well together.When you eat it it litterally explodes in your mouth and the only thing that can make it better is cheese.One of the cheese parts (I guess I will just say that) is that you sprinkle fresh Parmesan cheese on it and you cook it till its golden brown so it adds almost a toasty flavor too it.They are the perfect one bite roll up.They are small but leave a big big lasting thought.Well I am going to go attempt to go food shopping before the snow gets worse.I live in Maryland and it is snowing at the moment.We are supposed to be getting an inch today,ehich sucks cause I am supposed to be going out with my BFF for frozen yougurt but that might  not happen.Well bye and Happy new year.

Ingredients-
5 potatoes,washed,peeled,and diced
1 tablespoon of butter
2 tablespoons of milk
4 oz shredded and processed cheese
1 1/4 tablespoons of fresh Parmesan cheese
2 slices of bacon,diced

Directions-

1. Preheat the oven to 350
2. Place the potatoes into a pot with enough lightly salted water to cover. Bring to a boil, and cook for 8 to 10 minutes, until soft and tender. Drain.
3. While the potatoes are cooking, fry the bacon pieces in a skillet over medium-high heat until browned, but not all the way crisp.
4. Mash the potatoes with the butter, milk and cheese until fairly smooth. Use a potato masher or a whisk. Mix in the bacon. Form balls about the size of ice cream scoops, and place them on a greased baking sheet. Scrape the top and sides with a fork to make textured lines over the balls. Sprinkle about 1 tablespoon of Parmesan cheese over the top of each one.
5. Bake for 10 to 15 minutes in the preheated oven, or until cheese is golden brown.Serve and enjoy!!!  
6. (Recipe adapted from-Allrecipies)

Gingerbread Oreo stuffed Snickerdoodles

AHHHHHH!!!!!!!!!!!!!!OMG I reached my 150 recipe.I know, I know everybody I am fabulous hold the applause.Thank thank you.I figured Since it is Christmas today I wanted to put up one of my all time favorite Christmas recipes.I love Snickerdoodles.The first time I had one was when I was 10 years old.My whole life in the summer when I was little I did swim team.Well we used to have partys on Fridays. So one time I tried a Snickerdoodle.That was like the 10th best moment of my life.K so now lets talk Oreos. Oreos must have like 100 flavors.One of my favorites is gingerbread.They only sell the during Christmas but if I see them I get them.Pretty much,for a basic description this is a snickerdoodle with a gingerbread Oreo in the middle.I don't know why but everybody get confused on what this is when they see the title.The Snickerdoodle is in a muffin/cupcake shape so you can stuff the Oreos right in.The good thing about this recipe is that you keep the filling in the Oreo when you bake it dose when it come out of the oven it is all sweet, warm, and slightly melted.You got to admit this is good stuff.Well since it is Christmas I will not hold up any more of your time.Enjoy!!!!!!!!!!!!!!!!!!!!!

Ingredients-

• 2 3/4 cups flour
• 1 1/2 cups + 2 tablespoons sugar, divided
• 1 cup butter, softened
• 2 eggs
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• About 18 Gingerbread Oreos

Instructions

1. Preheat oven to 350 degrees. Spray regular sized muffin pans with cooking spray (this recipe makes about 18 cookie cups).
2. Cream butter and 1 1/2 cups sugar until fuffy in a mixer fitted with the paddle attachment. Beat in eggs, cream of tartar, baking soda, vanilla, salt, and flour. Beat until well mixed.
3. Place 2 tablespoons of cookie dough in each of 18 muffin cavities in your prepared pan. Press a Gingerbread Oreo on top of the dough. Top another 1 tablespoon of dough on top of the Oreo. Press gently on the top of the dough to flatten and cover the Oreo. (It helps if you spray your hands with  If you have leftover dough after doing 18 cookies, continue making cookies until all the dough is gone.
4. Mix the remaining 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle over the top of each cookie.
5. Bake for 12-15 minutes, until they begin to get golden brown. Let cool in pan. To remove from pan, use a butter knife to gently unstick the cookie and lift it out. 
6. Serve and enjoy!!!!!!!!!!!!!!!!!!

Recipe adapted from-Crazy for Crust

Christmas colored cookie sandwiches with marshmellow filling

Merry Christmas! OMG its finally here! Christmas day and before I open my presents  and gain a few ten pounds I figured in case of any last minute surprise party you will be having I will put some recipes up.I know it is Christmas and its cold in winter but U am going to talk about summer just for like 2 minutes k....kk great.At my pool in the snack bar they have chocolate chip cookie sandwiches.The filling is ice cream covered in chocolate chips but it is my favorite thing at the snack bar (I also  like the mini Ben&Jerrys cups of cookie dough ice cream). This is the same idea but it is freezing out and I don't want to get in trouble for making you sick so I am using a different recipe that has icing.The cake are yellow but it uses red, green, and white sprinkles to make it Christmas(If you celebrate another holiday you can add those colors instead)To be honest this is pretty much a whoppie pie.,Well it is a whoppie pie because the "cookies"  are actually cake.That's right this uses a yellow cake mix so it is a soft amazing dessert that will make you sing Christmas carols all day.Well I guess it is a mix of cookie and cake because it is a yellow cake flavored cookie and you use cake mix but once you read the directions you will see what I mean.K I'm bored lets change the subject to filling.When I was like 6-8 years old I love peanut butter and fluff sandwiches.One of my BFFs Emily also loved this so we used to eat it for lunch whenever we had a playdate.Well one day we stopped buying it and I really to this day have no idea why but I bought it again for the holidays are it gave me this.The moist cake and the filling are so creamy and heaven and OMG  my mouth is seriously watering talking about it.Well I want to rap our conversation up so I can open my presents so bye and MERRY CHRISTMAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients
For the cake
1 yellow cake mix
1/2 cup butter, softened
2 tablespoons oil
2 eggs
1 teaspoon vanilla
1/2 teaspoon butter extract
1/4 cup Christmas sprinkle

For the cream filling:
5 tablespoons butter, softened
1/2 cup marshmallow fluff
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon heavy whipping cream
1 tablespoon sprinkles

Directions-
Preheat oven to 350 degrees. Place all cookie ingredients except sprinkles in a mixer bowl and mix on medium speed until combined. Stir in sprinkles.
Put drops of cookie dough onto cookie sheets lined with parchment paper. Bake for 6-8 minutes, until cookies have browned ever so slightly on the bottoms. Cool completely before filling.
To make filling: cream butter in a large bowl with an electric mixer. Beat in fluff until combined with the butter. Slowly mix in the powdered sugar until it has a crumbly, pea-sized texture. Add vanilla and heavy whipping cream and beat until frosting forms. Stir in sprinkles.
Frost the bottom of half of the cookies, and top with a second cookie.
Serve and enjoy!!!!!!!!!!!

This recipe adapted from -Crazy for Crust

Chocolate mint kiss krinkles

Kiss my krinkles!!. So around Christmas stores start selling these mint Hershey kisses. They are not as good as those ones with the caramel they sell on Valentin's day but they are close.I am not a big mint fan but as long as it is not BAM slap in the face minty madness I don't really mind it. I love when you have some fresh pastry from the fryer and you roll it in powdered sugar and it melts and turns into the glaze type thing and it melts in your mouth.Well I do that with this.I put powdered sugar on them and they are like snow on a tree. You  know what would be cool.Well-come on guess.Fine I will tell you because I am COOL like that.If I woke up on Christmas day looked under the tree and there were boxes of these.That would be a Christmas to remember.I remember all mine because we take a lot of pictures.We always end up with like 329 pictures.That is really annoying when you have to go throw them all and half are not even good. How did we get onto this topic.I blame you,Kidding I'm not that mean.Anyway so These are like cool good man. Look at me today I am all like talking weird like a teen.GO JAMIE!!!!!!!!!!!!!!!!!!!!!!!Well g2g(man look at me and my teen launguage) enjoy and Happy holidays!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-

9 large egg whites, room temperature

4 ½ cups powdered sugar, plus more for rolling

1 ½ cups unsweetened cocoa powder

3 tablespoons cornstarch

½ teaspoon salt

About 60 Mint Truffle Hershey’s Kisses

Directions-
Preheat oven to 350°. Line your cookie sheets with parchment paper and unwrap your Kisses. Melt 3 cups of the chocolate chips in a microwave safe bowl. Cool slightly.

   Whisk 3 cups powdered sugar, cocoa, cornstarch, and salt in a large bowl. Set aside.

   Beat egg whites in an electric mixer until they form soft peaks. Gradually beat in 1 ½ cups powdered sugar. Continue beating until fluffy and thicker (a little thinner than marshmallow crème). Beat dry ingredients into the meringue on low speed. Stir in lukewarm chocolate and remaining 1 cup of chocolate chips. *The dough will seem too liquid to scoop. Give it a few minutes and it will stiffen a lot!*

.       Place about a cup of powdered sugar in a bowl. Roll balls of cookie dough (about a tablespoon) in powdered sugar and place on prepared cookie sheets. Bake about 8-10 minutes. Immediately place one Mint Kiss on each cookie. Do not move cookies until they are completely cooled or the Kiss will collapse.Serve ans enjoy(happy holidays!)

Recipe adapted from-Crazy for crust

Funfetti Marshmallow

Me I am not a big marshmallow fan. I don't like the texture.What dont call me weird marshmallows are only good with s'mores. But these are homemade so they are different.You know how If it snows on Christmas then everybody is like its a Christmas miricle!Well this reminds me about that.Hey...herd that and don't you call me weird. They have the white for the  snow and the green and red. Anyway if it snows I always have hot chocolate. I buy it in the mix with marshmallows so you just boil and add water. Well I hate it when the marshmallows melt before I get a chance to even take a zip.I always  wait a few minutes so it cools.Only Problem with that is marshmallows are pure sugar(find with me) do they melt really fast when out under hot tempatures. That us annoying and I always get all annoyed.Well I Love and I mean love( did I mention I love?) these on hot chocolate. They use a little less sugar because I don't like feeding little kids a lot if sugar so they don't melt as fastAnyway it really jazzes up your holidays and hot chocolate. Only if it came in a Christmas ornament. Well I know what my next project is and I shoul d go work on it do enjoy and happy holidays!!!!!!

Ingredients-
1/2 cup powdered sugar
1/3 cup of cornstarch
4 1/2 tsp of unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup cornsyrup
1/4 cup of water
1/8 tsp of salt
1/2 tsp is vanilla extract
1 tsp of butter extract
2 tablespoons I'd holiday sprinkles

Directions-
Spray an 8x8” pan with cooking spray.Make the coating mixture by whisking powdered sugar and cornstarch in a small bowl and set aside.Whisk the gelatin and 1/2 cold water in a small bowl and let sit for 5 minutes to soften.Stir the sugar, 1/4 cup corn syrup, 1/4 water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240 degrees on a candy thermometer. Meanwhile, pour the remaining 1/4 cup corn syrup in the bowl of an electric mixer fitted with a whisk attachment. Microwave the gelatin mixture until completely melted, about 30 seconds. Add to the mixer bowl and let it run on low.When the syrup reaches 240 degrees, slowly pour it into the mixer bowl. Turn mixer to medium (about level 4) and beat for 5 minutes. Increase to medium-high (level 6-8) and beat for 5 more minutes. Beat on the highest setting for 1-2 minutes and then turn to low and add vanilla and butter emulsion. (The mallow will have tripled in volume.) Turn off mixer and stir in sprinkles.Pour marshmallow into prepared pan and sift about 2/3 of the coating mixture evenly over the top. Let sit for at least 6 hours to set.Use a knife to loosen the marshmallow from the pan. Invert onto a cutting board sprinkled with the remaining coating mixture. Cut into squares, dipping the edges in the coating mixture
Serve and enjoy!!!!!

Adapted from crazy for crust

Stuffed Snowball Cookies

Oh god. I HATE the holidays sometimes.There are all these sweet treats and cakes and cookies to chose from so I end up gaining like 8 pounds. I admit this bounty I have probably gained like 5 pounds and its. Not even Christmas yet. These don't help but I figured I get one shot to make these  and These are worth it.We all know the worlds best candy is Resee's peanut butter cups.Well guess what!Come on guess., In waiting.. Fine I will  tell you. These have some in it!!!! So you this sweet amazing cookie with this AMAZING resees peanut butter cups inside of it.But this is about presentation.The name of this messy madhouse(wow I just made that up I am amazing,GO ME)Well this dose not even look close to a snowball.Well at least not into you roll it in sweet powdered sugar!!!!!!!!!!!!Did I tell you about the texture?I do not think I did and I like talking so I am going to tell you anyway.You have the creamy chocolate in the peanut butter cup the soft but crunch of the cookie and the fresh nuts with a little crunch.OMG so I am watching Chopped on food network right now and it is the dessert round.The ingredients they must use are egg nog, haunika gelt, Pomegranite cider,and and some kind of fruit cake.It is this holiday edition.There are  little snoeflake things when there is a commercial and for some reason I see these.I am dead serious people.I bet it is because I am writing about them at the moment.AWWWWWWWW my puppy Buster is sitting with me now!!!!!!!!!!! I love him.Without him my life would not be as fun.Well I need to finish this so I can play with Buster so enjoy and Happy Holidays!!!!!!!!!

Ingredients-

1 cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla

2 ¼ cups flour

¼ teaspoon salt

¾ cup finely chopped nuts

24 miniature Reese’s Peanut Butter Cups , unwrapped

Powdered sugar for rolling

Directions-

Preaheat oven to 375°. Line two cookie sheets with parchment paper.

       Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands   Scoop 1 tablespoon of dough and flatten with your hands. Place 1 miniature Reese’s on top. Take another tablespoon of dough, flatten it, and lay it on top the peanut butter cup. Press the sides together and roll to form a sealed ball of dough. Place on prepared cookie sheet.

     Bake cookies for 10-12 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with additional powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.  

Recipe adapted from Crazy for crust

Candy cane oreo cheesecake fudge brownies

God after the holidays I am going back on a diet.I will try to go on after I eat these because if I start a diet now it will not last long with these.These are a combination of everything I like.It has candy canes,oreos,cheesecake,and it is a holiday treat so they make me all happy.IT is like my bundle of joy  in one.I love love love oreos.Around the holidays they start to sell these oreos with pepperment filling.That is what you use for these.The pepperment goes really good with and for me it is like heaven on a plate. Now lets change the subject to  texture.This has the perfect texture.You have the crunch of the pepperment candy. Then the soft cheesecake and the creamy oreo filling.Now so not forget the chocolate.It is a type of chocolate cheesecake so it really ties in with the oreos.Well I am going to go make these so enjoy and Happy holidays!!!!!!!!!!(p.s-this will be the best thing you have ever ttasted so you might want to double or triple it).

Ingredients-
1 box brownie mix, plus eggs, water, and oil called for on the box
20 Candy Cane Oreos, about 1 package
1 egg
8 ounces cream cheese, softened
1/4 cup sour cream, room temp
1/4 cup sugar
3/4 cup Andes Baking Chips

Directions-
Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray with cooking spray.
Make brownie mix according to package directions. Pour half of the batter into the bottom of the pan and spread to coat. Line the brownie mix with the Oreos and then top them with the remaining brownie mix.
In a large bowl, beat cream cheese and sour cream until combined and no lumps remain (your ingredients need to be at least room temperature for this!). Beat in egg and sugar. Pour over brownie mix and spread to the edges of the pan. Sprinkle Andes chips on top of the cheesecake layer.
Bake for 35-40 minutes. Cool completely before cutting. Store in refrigerator.
 Serve and enjoy!!!!!!!!!!

This was adapted from-Crazy for crust

Gingergread Cookie Dough Truffles

You know when some mean jerk kicks you then is like ha-ha we are friends its a joke.You know that they are a nice person but you are just like shocked.Well that is like a gingerbread cookie.You know you love it big it has this kick of this spicy aftertaste and it really shocks you. Well it's holiday  time and lots of people are making traditional gingerbread cookies.Well I'm not traditional.You know how I have a heart for cookie dough!!Old sweet cookie dough I LOVE YOU!! Anyway this is a gingerbread cookie dough and it doesn't have as much kick to it but still has that flavor. So to change the subject..I am really excited about the holidays but it goes by so fast.Sorry everybody I know the holidays (or at least Christmas) have not even started but before we know it it will be done.When I wake up on the holidays I can like smell the fresh baked cookies and all the presents and I am like in this mode. The holidays are all over the place to snow,fire place,hot coca,cookies,presents,lights,etc.This ties it all in one I mean it has the cookies,it is a present in your mouth ,and it has that kick that makes you feel like it really is the holidays.ENJOY and HAPPY HOLIDAYS

Ingredients-
1 box gingerbread cookie mix , plus ingredients called for to make the mix EXCEPT NOT THE EGG.(do not use eggs!!!!!!!!!!!)
1 package of white almond bark or white chocolate melts.
Sprinkles for decorating

Directions-
Mix cookies according to box directions, substituting about 1 tablespoon of water for the egg. Mix until the dough comes together into a large ball.
Scoop tablespoons of dough and roll into balls. Place on a wax paper lined cookie sheet. Chill until hardened, about 30 minutes.
Meanwhile, melt your almond bark according to package directions.
Dip each ball into the white chocolate. Tap to remove excess and place on a new cookie sheet. Garnish with sprinkles and chill until firm.
Serve and enjoy!!!!!!

Mini Christmas tree brownie bites

A few years ago I was driving to my favorite restaurant near Christmas. This one family had already blew up there decorations and they had this giant Christmas tree.So under neath that was a bunch of blow up presents.One of them said brownies on it. All the sudden I was craving a brownie so when I got to the resturaunt I ordered 3 to take home.Anyway I had an idea for Christmas tree brownie.So I looked for a recipe and I came along this one from crazy for crust.I loved the idea of little bites and all the colors you can eat the whole thing in one bite.It is really yummy when you have a chocolate brownie with icing and chocolate candys. It is like a small bite but there are so many yummy elements that they all combine so you have all the heaven in one.Now you can be holly and jolly and give everybody some spirit.If you have a Crismas party at somebody's house that is not your house you can not bring a whole Christmas tree with you.But this is like you are cutting your Christmas tree in like a ton of little pieces but it still has cut little candy lies on each.So ENJOY and HAPPY HOLIDAYS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-

1 box brownie mix , plus ingredients listed to make the brownies

Green candy melts, about a package for a full brownie mix

Candy coated sunflower seeds or other small colored candy for lights

Yellow candy melts or small yellow gumdrops for stars

Brownie Pop Pan

Directions-
   Mix brownies according to package directions.  Spray your brownie pop pan liberally with cooking spray and fill each cavity 2/3 full of brownie mix. Bake 18-20 minutes. Let cool for about 10 minutes before removing from pan. Cool completely before dipping. 
  First, melt your green candy melts in microwave safe bowl. (If you’re having trouble getting a smooth consistency, try adding a teaspoon or two of vegetable oil.) Place the brownie tree in the green melted candy and cover completely. Scoop up with a fork and tap off the excess candy. Place on a wax-paper lined cookie sheet.

 Use a toothpick to scrape up the sides of the brownie a little, to make it look more like it has tree branches. Randomly place your candy-coated sunflower seeds or other small candy around the tree like lights. Chill until hardened.

      Next, melt your yellow candy melts (you won’t need very many). Place melted yellow candy in a ziploc sandwich bag. Seal and snip off one corner. Draw stars with the yellow candy onto waxed paper and chill until firm. (Alternately, you can use yellow gumdrops for this step.)

.       Remove brownie trees and stars from refrigerator. Using a little melted yellow candy, attach the stars to the trees.
Serve and enjoy!!!!!!!!!!!!!!!!!!

Tripe white chocolate Pepperment pudding cookies

Sweet baby!!!!!Come you got to give this thing credit I mean I has triple white chocolate!!!!!!!! Okay that is big time stuff people so get excited!!! Of coarse this thing needs some romance in its life before it dies when we eat it so it is topped off with a Hershey kiss. But this cookie dose not give up as if it wants to be eaten. This uses pudding!!!! I love pudding it is like my true love besides chocolate(this has a lot of romance I never noticed that,well makes sense because I am not married). The pudding helps soften the cookie but when you bite into it the pudding has this BAM!!!!!!!!!!  flavor and is like a holiday heaven.I just love these.I have a soft spot for two things-food and animals.Seriously I love animals they are cute and loving ,well I guess not all of them like crocodiles,I am scared to death of them those.Anyway when these come out of the oven I can just here in my head that song "Love"The first time I herd it I was maybe ten years old and I just hed it on the radio and I never herd it again but it went like I-I-I-I-I-I love love love laaaaa lovvvvvvvveeeeeeeeee you baby oh I love you..........................(last one is a period in case you are some grammar lover and were interested unlike me)So um,well,oh,I guess,I don't know so Enjoy AND happy holidays!!!!!!!!!!!!!!!!

Ingredients-
1/2 cup butter, softened
3/4 cup sugar
3 ounces white chocolate, melted and cooled slightly
1 box white chocolate instant pudding
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups flour
1 package Candy Cane Hershey’s Kisses, unwrapped
Additional sugar for rolling,if wanted

Directions-
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add pudding mix and blend until combined. Add white chocolate and mix until mixture is smooth. Add eggs and vanilla and beat until combined. Mix in baking soda and flour. Chill dough for at least 30 minutes.
When ready to bake, preheat oven to 350\. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it but will still taste good.)
Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Remove from oven and immediately press an unwrapped Peppermint Hershey’s Kiss on top. Do not move pan until Kiss is cooled
Serve and enjoy!!!!!!!!!!!!!

Holiday sugar cookies

You are pretty much in m,y family now.We have been making this recipe since my older sister was one (that was before I was born). But we do not just make plain old cookies.We use cookie cutters to make stars and all those holiday shapes.Then we bake them and once they cool we did them in white chocolate!!!!!!!! It has been the same recipe like I said even before I was born. So as you see in the picture they look amazing.I do apologize I would have more in the picture because this recipe makes about five-dozen cookies.But they are so good we ate about four-dozens as soon as we put the chocolate on.Anyway the cookie is not that sweet.So the white chocolate really really helps out.You know me I have a sweet sweet sweet........ tooth.So with out the white chocolate I would not really like it.So the white chocolate is the hot fudge on my cookie dough ice cream.So enjoy and HAPPY HOLIDAYS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 1/2 cups powdered sugar
 2 sticks\ butter, room temperature
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

4 oz good quality chocolate

 

Directions-

Using electric mixer, beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour, baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour.

Preheat oven to 325. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using a\\ cookie cutters, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies.

Bake cookies until pale golden, about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk.

Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets.

Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!

Blue velvet cupcakes

So I know I have been doing a lot of Chrismas recipes.But my goal is 30 holiday recipes not just Chrismas recipes.So I am going to put up a Hanuka dish.So I found a recipe in the Georgetown cupcakes for blue velvet.I just though PERFECT!!!!!!!!!!A red velvet cupcake is really just a light chocolate cupcake(light by meaning not as much chocolate incorparated). So it is not hard to get red velvet into blue velvet.The cake is incredible moist and soooo good.Red velvet cupcakes are very popular and a lot of the popularity is because of that bright red color that makes it a lot of fun. Blue velvet is the same and is such a good holiday feel.So it is a little late to be saying this but the Hanuka colors are blue and white. That is what this cupcake is. Red velvet (or blue velvet in this cause,same thing different food coloring) goes amazing with cream cheese frosting.That is the original frosting to a red velvet cupcake.Well thats white so it SCREAMS like really loud when you two year old kid complains they can only eat one cupcakes,any way for a little decoration there is a blue fondant star with the blue sugar crystals.So enjoy and have an awesome 8 days of Haunka!!!!!!!!!!!!

Ingredients-
For the cupcakes-
3 1/4 cup flour
1 tsp salt12 tablespoons of unsalted butter
1 3/4 sugar
2 large eggs
4 tablespoons blue food coloring
1 tsp of vanilla extract
2 1/2 tablespoons sifted coca powder
1 1/2 cups whole milk
1 1/\2 tsp of baking soda
1 1/2 tsp apple cider vinegar

Frosting-
4 tablespoons unmelted butter
4 cups sifted confections sugar
1/4 tsp vanilla extract
6 oz of cream cheese

Decoration-
1/4 pound dark blue fondant
Blue sugar crystal sprinkles
fondant roller
Star of David cookie cutter

Directions-
Preheat oven to 350 Line pan with 12 cupcake liners
Sift together flour and salt,and set aside
In a standard mixer ,cream butter and sugar until fluffy(3-5 minutes)
Add eggs one at a time,mixing slowly after each addition
Using a whisk beat blue food coloring,vanilla,and coco powder,add to the mixing bowl and mix till well incorparated 
Add 1/3 of the flour mixture to the butter mixture,followed by 1/3 of the milk,and mix slowly
Add the rest of the flour mixture and milk and mix on low speed till well incorparated 
In a small bowl add baking soda and apple cider vinegar and add the mixture to the batter and mix
Fill each baking cup about two-thirds full and Bake 16-18 minutes.
Let cool
Frost each cupcake witha swirl of frosting
Roll out the fondant and but blue sugar crystals and fold in
Using cookie cutter cut out stars and put on top of frosting
Serve and enjoy!!!!!!!!!!!!

Candy cane cheesecake

Well its almost time for the holidays(besides family presents) is spending time with your family.So to do that I like to make a bunch of dessert then eat it. My family makes cookies,cake,pie,bark,and hot chocolate and we just all pig out on it.So I am actually having some friends over for the holidays and I am making/testing a few dishes before they come over. So I made this am it is really good.See I hate mint but I love peppermint.At Dunkin Doughnuts there is this peppermint hot chocolate and it is only around on holiday time but I make sure I get it and with a Boston cream doughnut it is hot holiday heaven. So anyway I was looking on Allrecipes under the holiday section and I found this. I have never made a cheesecake for the holidays(I use holidays a lot cause I have no idea what you people celebrate)but I figured everybody needs  a change so I made this. But it ties in with the whole holiday theme with the candy canes. You can really taste the peppermint because the recipe uses peppermint extract and candy canes.Now lets talk crust. This uses a chocolate cookie crust which ties in the peppermint and the holiday feel to this thing.Then to top it all of (I added this part) A sweet chocolate drizzle.Enjoy and HAPPY HOLIDAYS!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 cup chocolate cookie crumbs
3 tablespoons of white sugar
1/4 cup melted butter
4 packages of cream cheese
2 tablespoons of flour
1/4 tsp of salt
1 3/4 cups of sugar
1/2 cup of sour cream
2 1/2 tsp of vanilla extract
3 eggs
1/2 tsp of peppermint  extract
Red food coloring
1/2 cup crushed candy canes
1/4 cup milk chocolate chips,melted

Directions- 
Preheat oven to 400 . Lightly grease a 9-inch springform pan. 
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan. 
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one. 
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used. 
Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes. 
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate
Drizzle the melted chocolate chips over top of the cheesecake
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Almond Coconut Chocolate cookies

Over the holidays I give(well everybody pretty much does) my friends and family presents.A lot of time for my family's friends who have kids we give them goodie/gift bags.I fill then up with yummy treats ad out of all the cookies,cakes,brownies,bark,popcorn,etc I have made this has been my and the kids we make them for favorites.These are have every flavor and texture you can imagine like the creamy rich chocolate,the sweet kinda chewy coconut,and the salty crunchy almonds so everything balances out.But then remember you have the amazing cookie.See all that stuff I just said is in the cookie and it is amazing.When I think off the holidays I think of baking but mostly cookies.I picture myself eating fresh warm cookies strait out of the oven with hot chocolate and the fire place is on and I have my family.My list goes on and on.These hit the spot and OMG they are so good.To be honest I hate these cookies because they make me gain like twenty pounds because I do not stop eating them because they are so good that they are considered guilty in my book but then I love them.You will feel the same way.ENJOY and HAPPY HOLIDAYS!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 cup butter
1 1/2 cups of sugar
1 1/2 cup brown sugar
4 eggs
4 tsp of vanilla
4 1/2 cup flour
2 tsp of baking soda
2 cups coconut flake
2 cups shopped almonds

Directions- 
Preheat the oven to 375 . Grease cookie sheets. 
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets. 
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Serve and enjoy!!!!!!!

Garlic prime rib

On the holidays I find myself preparing lots of meats that I do not have year round like roast beef,roasted ham or turkey,lamb or duck.Well this time its a prime rib.I love garlic.Garlic can really help bring up a dish in flavor especially made as a rub.So that is what I did. Of course if you use to much garlic or not enough of the other ingredients then it will taste terrible. For this I used a little olive oil and thyme to really get that flavor.I love when you bite into a prime rib(or another meat) and you have the flavor of the rub and the juicy taste of the meat and you get it all together in one bite and  is like amazing. The flavor of the meat is really good. No matter how good the rub is,if you have a tough or dry meat then you will set the bar pretty low(like this low_)
I love prime ribs because I think it is a really good piece of meat I mean it has all that juice in it! But then you add the rub and with a nice glass of wine (and some potatoes) everything works out.In all this dish probably takes like an hour forty minutes but ten of those minutes are prep and the other hour and a half is cooking so it is not hard at all.Well enjoy and HAPPY HOLIDAYS!!!!!!!!!!!!!!!!!

Ingredients-
1 prim roast rib roast
10 cloves of garlic,minced
2 tablespoons of olive oil
2 tsp dried thyme
Salt and pepper

Directions- 
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. 
Preheat the oven to 500 
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325  and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135  for medium rare (or cooked enough for you). 
Allow the roast to rest for 10 or 15 minutes before carving/cutting
Serve and enjoy!!!!!!!!!!!!!!

Baked ham with a sweet glaze

Hey people. So I have been thinking of new recipes and I figured lets talk holiday.I love eating a big roast ham on the holidays. Now I do not know about you but it makes me get into the holiday spirit when it is snowing,the fire place is on and I am eating a roast ham.When I make an sandwich with things like cheese,turkey,roast beef, and ham(my personal fav) I always ask for honey ham.I love honey ham because it has a sweet taste  to it  and we all know I LOVE sweet foods.This is not a dessert but I could eat it for dessert or any other time of day because I love it. To make the glaze nice and sweet but still have a tangy flavor I made it with pineapple, cherries,honey,and lemon juice and it really gives it that flavor that you can only get out of ham. Thank god the holidays are here because I have been craving this ham.I think of it year round.While I cook this my family is all ways waiting at the oven so they can sneak some when I go to check it.The ham is really juicy and has such a good flavor then the glaze helps it a lot too because it makes it all moist when the ham absorbs it.Well I am going to go now so ttyl ENJOY!!!!!!!!!!!

Ingredients-
1 bone-in fully cooked ham
4 cups of boiling water
1 cup of brown sugar,packed
2 tablespoons of flour
2 tablespoons of dry mustard powder 
1/4 cup of honey
1 tsp of lemon juice
1 can pineapple chunks
1 jar maraschino cherries
toothpicks

Directions- 
Preheat oven to 400 . Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham. 
Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 
Reduce oven heat to 350 ) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. 
Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.
Serve and enjoy!