Ham Balls with Brown Sugar Glaze

Recipe by Taste of Home©

Ham-Balls-with-Brown-Sugar-Glaze_EXPS_THD16_6835_07B_27_6b-696x696

Photo by Taste of Home©

Ingredients:

  • 1 pound fully cooked ham, cubed
  • 1 pound ground pork
  • 1 cup whole milk
  • 1 cup crushed cornflakes
  • 1 large egg, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt

 

GLAZE:

  • 1 cup packed brown sugar
  • 1/4 cup vinegar
  • 1 tablespoon ground mustard

Directions:

 

  1. Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15×10-in. rimmed baking pans.
  2. For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.

 

 

Nutrition Facts

1 meatball: 52 calories, 2g fat (1g saturated fat), 11mg cholesterol, 113mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 3g protein.

Originally published as Ham Balls in Country Pork
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Smokey Bacon Wraps Recipe

Recipe by Taste of Home

Smokey Bacon Wraps

Photo by Taste of Home©

Ingredients:

  • 1 pound sliced bacon
  • 1 package (16 ounces) miniature smoked sausage links
  • 1/3 cup packed brown sugar

 

Directions: 

  1. Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
  2. Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar.
  3. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through.

 
Nutrition Facts

1 piece: 90 calories, 7g fat (2g saturated fat), 18mg cholesterol, 293mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.
Originally published as Smoky Bacon Wraps in Quick Cooking January/February 2001

Garlic-Parmesan Cheese Ball

Recipe by Taste of Home©

 

Yield: 2 cups/1 Cheeseball

Garlic Parmesan Cheese Ball

Photo by Taste of Home©

 

Ingredients: 

 

  • 11 ounces cream cheese, softened
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
  • 3/4 cup chopped walnuts, optional
  • Assorted fresh vegetables and/or crackers

 

 

 

Nutrition Facts: 

2 tablespoons: 98 calories, 10g fat (5g saturated fat), 21mg cholesterol, 109mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

 

 

Originally published as Parmesan Cheese Spread in Simple & Delicious November/December 2007

Homemade Pumpkin Pie Spice/Spiced Nuts Recipes by Taste of Home©

For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois

Makes 30 Servings

Homemade Pumpkin Pie Spice

Photo by Taste of Home©

Yield: Approximately  2-1/2 tablespoons.

Ingredients:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

 

 

 

Directions:

  1. Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
  2. Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

 

Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995

 

 

Spiced Nuts

Yield: 6 cups

Ingredients:

  • 1 egg white
  • 1 teaspoon water
  • 2 cans (12 ounces each) salted mixed nuts
  • 1/2 cup sugar
  • 1 tablespoon Homemade Pumpkin Spice (recipe above)

 

Directions: 

  1. In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.

 
Originally published as Spiced Nuts in Country Woman November/December 1995, p21

 

 

 

Great Guacamole

Recipe by Better Homes and Gardens™

Yield: 4 cups or 16 Servings (1/4 c. per serving)

Ingredients:

  • 5-6 ripe avocados
  • 1/4 c. snipped fresh cilantro
  • 1-2 medium fresh jalapeño peppers, stemmed, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup red onion, finely chopped (optional)
  • 2-3 tablespoons lime juice
  • 3/4 -1 tsp. salt
  • Chips

Optional:  Fresh cilantro, chopped tomato, chopped avocado and/or lime wedges

 

Directions: 

  1. Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.
  2. Gently fold in cilantro, jalapeño peppers, and garlic.  If desired, add onion and tomato. Add lime juice and salt to taste.
  3. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown.  Let it sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving.
  4. If desired, before serving, sprinkle with additional cilantro.  Serve with sweet potato chips or tortilla chips.

 

Click here for additional instructions.


A Note From the BH&G™ Test Kitchen: 

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

 

Nutrition Facts (Great Guacamole)

Per serving: 71 kcal,6 g fat, (1 g sat. fat,1 g polyunsaturated fat, 4 g monounsaturated fat), 0 mg chol., 113 mg. sodium, 4 g carb.,3 g fiber, 0 g sugar, 1 g pro.

Chorizo and Cheese Quesadillas

Recipe by Better Homes & Gardens™

Chorizo and Cheese Quesadillas

Photo by BHG.com

Yield: 8 Servings

Ingredients:

  • 8 ounces bulk chorizo or mild Italian sausage
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 fresh jalapeno pepper, finely chopped
  • Six 6-inches vegetable-flavored or plain flour tortillas
  • 1tablespoon cooking oil
  • 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
  • 2 tablespoons snipped fresh cilantro or parsley

 

Directions:

  1. For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
  2. Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
  3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
  4. To serve, cut quesadillas into wedges.

 

Nutrition Facts:

Per serving: 232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.

Ogre and Pumpkin Sliders

Ogre and Pumpkin Sliders

Photo by Taste of Home©

Yield: 5 Servings, approximately 10 Sandwiches

Ingredients:

  • 1 egg
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1 pound ground turkey
  • 5 teaspoons prepared pesto
  • 3 miniature fresh mozzarella cheese balls, halved
  • 3 pimiento-stuffed olives, halved widthwise
  • 5 slices process American cheese
  • 10 hamburger buns, split

 

Directions:

  1. In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
  2. Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.
  3. Cut eyes, nose and mouth from each cheese slice to create a jack-o’-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.
Originally published as Ogre and Pumpkin Sliders in Halloween Party Favorites 2009 2009, p13