Ja cię kocham…

Every year, the hubby and I bust out one of our four grills, (I know, I know.  Who needs four grills?  Apparently we do!)  and host a BBQ of sorts.

We decided to have the BBQ on Saturday rather than on Memorial Day to give us time to relax and enjoy the weekend.  I don’t know about you, but I end up completely exhausted when I host a dinner and work the next day.  There needs to be a day off AFTER holidays just to recuperate!   I vote for Easter Mondays off!

Lately I have really been trying to keep family meals simple.  If you recall my Mother’s Day Dinner at all, you remember that each dish consisted of 5 ingredients or less.  For Memorial Day I decided to do a potluck to keep the wallet happy and also to keep the stress level at a minimum.  I also chose recipes that I could either prep or completely make the day before the BBQ.  This allowed me to have time to enjoy my morning cup of coffee on the deck and casually vacuum the house without running around like a crazy person.

Oh, and it gave me time to dress in theme and take pictures of myself.

What?  You don’t wear patriotic pinwheels on your head?  I blame it on being a teacher.

Just so you can mentally prepare yourself, I have to warn you that the dessert that you are about to encounter is addicting.  Even when you are completely filled to the brim, and ready to roll over and surrender to the day’s gorging of food, you will eat this dessert.  And then you will eat more.  I’m not kidding.

I baked the brownies (which is a miracle in itself) the night before and prepared the trifle dish 2 hours before the BBQ.  You can very easily make the whole thing the night before, but I was busy making my great-great grandmother’s Potato Salad and Poppy’s Cucumber Salad.

I have warned you.  If you make this, you will not want to share it.  You will want to hide it in the back of the fridge and eat it when everyone leaves.  So just make two.  One for your guests and one for you.  I will not judge.

Big Bowl Brownie Dessert
Source: Betty Crocker
Serves 16

Ingredients:

1 box brownie mix
water, vegetable oil, and eggs as called for on brownie mix package
2 cups whipping cream
1/4-1/2 cup confectioner’s sugar (depending on how sweet you like your whipped cream)
1/2 tsp. almond extract
1 can (21 oz) cherry pie filling (or any fruit filling)
2 Tbs. sliced almonds for garish (optional)

Directions:

Heat oven to 350 degrees F (or 325 degrees F if using dark or nonstick pan).  Bake brownies as directed on package and allow to completely cool.

In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

I’m almost embarrassed to say this, but this was the first ham that I have ever cooked.  And it will NOT be the last.  It was so easy.  What have I been waiting for?!  I blame it on the fact that I typically cook for 2 instead of 10 people so there is no need to make a large ham.

To this day we are still playing the “Clean out the Fridge” game.  Every meal, Jay and I peek in the fridge to see what we can concoct with our leftovers.  We are LOADED with food!  During a time when money is tight and jobs are scarce, having a fridge full of food is such a blessing.  SUCH a blessing!

In addition to my Old-Fashioned Holiday Glazed Ham by Paula Deen, Jay’s mom made this AMAZING Bourbon-Glazed Ham for Christmas Eve.  It was smoky, tender, and unbelievable!  The entire family was picking pieces off of it before dinner, just like the dad in A Christmas Story.  (LOVE that movie, by the way…)

Tuck these recipes into your file and keep them for a family meal.  They are both incredibly easy, elegant, and unbelievably delicious.

PS – Santa brought us a Brinkmann Charcoal Smoker & Grill for Christmas.  Oh the possibilities this brings!  New Years Day is already filled with smoked Ribs.  Can’t wait to share that with you!

Paula’s Old-Fashion Holiday Glazed Ham

Source: Paula Deen

Serves: 12

1 spiral-sliced half ham (Paula prefers Smithfield)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Directions:

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.