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Grandma's Easter Ham


Grandma's Easter Ham


Grandma's Easter Ham

There’s just something about Spring that makes me nostalgic: lacey white frocks, pretty pastels, crisp white linen tablecloths, big platters of ice cold deviled eggs, freshly waxed lemon scented dining room tables with big pitchers of sticky sweet ice tea… Ahhh….welcome back Springtime, you darlin’ thing you!

No one, and I a mean no one, could gather a more rowdy bunch and feed them well than my Grandmother Sue Underwood. After church on Sunday she would have her crowd of five children, their children and spouses, as many second and third cousins as possible and probably a church laymen or two. (Children more often than not had to gladly grab a spot on the porch.) No matter how casual the event, you better believe the dining room table had a nice white tablecloth with tall ice tea glasses (you know the ones…bronze colored glass) and silverware, but no fuss of course! Just plain and respectable, thank you.  I can just hear the laughter and chatter amongst that busy table, with the huge platters of down-home, no fuss homemade cooking. “What did the new preacher say, you hear? He’s just a divine blessing to us all and did you see that new cherub of a baby Mrs. Jones has?” And on and on…Here’s to us all slowing down during this bountiful season, over a fine springtime supper but of course!

I’ve been day dreaming about what my Grandma would have on her Easter menu were she still with us and let me tell you, I’ve never been so inspired. At the bottom of the blog is the full menu I came up with focusing on one star recipe I envision my grandmother loving; Grandma’s Easter Ham. Say what!?? And let me tell you, this is that old school ham you remember from back in the day. Wonderful served warm on an Easter buffet or served cold during a picnic with old-fashioned yeast rolls. YUM! (and if you're looking to have something special on the Easter table this year, check out our Easter gifts, snacks, and chocolates).

Happy Spring Everyone! Remember, Spring is nature’s way of saying, “Lets’ Party!!!”

ljk

Grandma’s Easter Ham:

1 large cooked ham

2 jars Sunnyland Mayhaw Jelly

1 Cup Sunnyland Farms Large Pecan Pieces

1 teaspoon dried mustard

1 tablespoon butter

1/2 Teaspoon garlic powder

Sunnyland Farms Dried Peaches and rosemary sprig for garnish

 

Preheat Oven to 325 degrees.

Bake ham for 30 minutes (covered).

Mix jelly, dried mustard, large pecan pieces, butter and garlic powder together and bring to a low boil to create the glaze.

Cover ham with glaze after 30 minutes and then bake another 30 minutes covered.

Glaze again and bake uncovered another 15-20 minutes.

Serve and enjoy!

 

Grandma’s Easter Buffet

Starters:

Mayhaw Jelly Cream Cheese Appetizer 

Southern Style Deviled Eggs                   

Sunnyland Farms Heavenly Mix                                        

 

Buffet:

Grandma’s Easter Ham

Roasted Red Potatoes

Green Bean Casserole

Old Fashioned Yeast Rolls  

 

Dessert:

Grammy’s Pineapple Cake

Sunnyland Farms Pecan Pie

Sunnyland Farms Milk Chocolate Toffee

 

This blog is dedicated to my wonderful Aunt Carol, who passed away during the writing of this blog. Aunt Carol, I will always remember your loving kindness and beautiful laugh. You will be sorely missed. 


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One Skillet Cashew Chicken Stir Fry


One Skillet Cashew Chicken Stir Fry


One Skillet Cashew Chicken Stir Fry

Ingredients

1 Tbsp Sunnyland pecan oil or olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, julienned
1 cup sugar snap peas
½ cup carrots, julienned                                                                                                                                                                                                                                      ⅓ cup Sunnyland unsalted cashews
4 green onions, chopped

For The Sauce

4 Tbsp tamari (or soy sauce)
3 Tbsp all-natural peanut butter
2 Tbsp Sunyland honey
1 tsp. sesame oil
1 Tbsp grated ginger
2 or 3 Tbsp water

Instructions

To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.

In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.

Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top. Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy! Yield: 6 servings.

Shared from: Eat Yourself Skinny


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Linguini with Zucchini and Pecans


Linguini with Zucchini and Pecans


Linguini with Zucchini and Pecans

Ingredients

3/4 cups Sunnyland Toasted Pecan Halves, coarsely chopped
12 oz linguini
2 Tbsp butter
2 Tbsp olive oil
1 1/2 lbs small zucchini, shredded or cut into matchsticks
2 cloves garlic, minced
1 cup freshly grated Asiago cheese
1/4 cup thinly sliced fresh basil

Directions

Prepare linguini according to package directions. Meanwhile, melt butter with olive oil in a large skillet over medium-high heat; add zucchini and garlic and sauté for 4 minutes or until zucchini is tender. Toss with hot cooked linguini, pecans, Asiago cheese and basil. Season with salt and freshly ground black pepper to taste. Serve immediately. Serves 6.

Note

Recipe Credit: Bronwyn Hinton/Georgia Pecan Growers Association
Photo Credit: Todd Stone

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Pecan Baked Chicken


Pecan Baked Chicken


Pecan Baked Chicken

Ingredients

1 cup Sunnyland Pecan Meal
1 cup whole wheat bread crumbs
1/2 tsp. salt (optional)
1/2 tsp. freshly ground black pepper
1 cup buttermilk or 2% milk
2 fryer chickens, cut into pieces (4 lbs.)

Instructions

  1. Preheat oven to 350°. Remove skin from chicken. Mix pecan meal, bread crumbs, salt and pepper. Pour milk into a shallow bowl; coat chicken. Roll chicken in pecan mixture; shake off excess.
  2. Put chicken in baking dish in a single layer. Don’t crowd or chicken may become soggy. Bake uncovered 1 hour or until juices run clear. Serves 8-10.

Recipe Picture from chefmom.com


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Fruited Pot Roast


Fruited Pot Roast


Fruited Pot Roast

Ingredients

2 Tbsp. shortening
1 - 4 lb. beef chuck-eye roast, boneless
2 medium onions, sliced
1 cup apple cider
2 Tbsp. brown sugar
Salt and pepper to taste
1/4 tsp. ground cloves
1 1/2 cups Sunnyland Apricots
1 1/2 cups Sunnyland Pitted Prunes
2 Tbsp. all-purpose flour
1/4 cup water

Instructions

  1. In Dutch oven over medium-high heat, in hot shortening, brown chuck roast until well browned on all sides. Add onions, apple cider, brown sugar, salt, pepper and cloves; heat to boiling.
  2. Reduce heat to low; cover and simmer 3 1/2 hours or until meat is almost fork-tender, turning meat occasionally; add more cider if necessary. Add apricots and prunes to mixture. Continue cooking 20 minutes or until meat is fork-tender.
  3. Place meat on warm platter. Blend flour and 1/4 cup water until smooth; gradually stir into pan liquids and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat. Serves 12-14.

Recipe Picture from yummly.com


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Almond Crusted Chicken


Almond Crusted Chicken


Almond Crusted Chicken

Ingredients

1 egg
1/4 cup milk
1 tsp. salt
1 tsp. paprika
3 lb. frying chicken, cut up
1 cup Sunnyland Sliced Almonds
1/3 cup salad oil

Instructions

  1. Beat egg lightly; add milk, salt and paprika. Dip chicken pieces, one at a time into the egg mixture; drain; roll in almonds.
  2. Heat oil in shallow baking pan; arrange chicken in pan skin-side up. Bake in 375° oven 1-1 1/4 hours, basting twice with oil, until chicken is tender. Serves 4 - 5.

Recipe Picture by Richard Eskite on eskite.com


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