Some of the best holiday moments happen as friends and family are sharing delicious foods, so we here at CEUFast have decided to share some of our favorite recipes! In one way or another, these delightful treats hold a special place in our hearts.
The following two recipes are from Mike Heston of CEUFast.com. The first one is a simple, delicious recipe that puts a refreshing spin on classic holiday ham.
“My sister fixed this one year for Christmas and ever since then it's one my favorite ham recipes.”
Coca Cola Ham
1 Bone in Ham
2 (12-ounce) cans of Coca-Cola
Fresh or Canned Pineapple Rings
Preheat oven to 325F. Place ham in a shallow roasting pan. Baste ham with coca-cola, place pineapple rings on ham and sprinkle with brown sugar. Cover with foil and bake 15-18 minutes per pound of ham or until the ham reaches an internal temp of 140F. Baste with cola every 30 minutes during cooking.
Another simple favorite of Mike’s is a creamy corn mix called holiday corn.
2 Cups Frozen Corn (We like Healthy Harvest brand)
1-2 Ounces of cream cheese
1 Teaspoon of Honey
Salt and Pepper to taste
Boil the corn with water. Drain the water off. Add the cream cheese and stir until evenly combined. Add the honey and pepper to finish.
This recipe comes from Harvest Carpenter, CEUFast’s Customer Service/Account Manager Representative.
“Ok, this one is kind of a sentimental one. My grandmother used to make this every Thanksgiving and Christmas, all of us kids just called it "the green stuff" but it was one of our most favorite desserts.” Harvest’s grandmother passed a few years ago at the ripe age of 99. While the grandkids never got the exact recipe their grandmother used for Watergate Salad, Harvest says this one comes pretty close.
Makes 8 servings, about 1/2 cup each.
1 can (20 oz) crushed pineapple in juice, undrained
1 cup shredded coconut
1 pkg (3.4 oz) Pistachio Flavor Instant Pudding
1 cup Miniature Marshmallows
1/2 cup chopped Pecans
1-1/2 cups thawed Whipped Topping
Combine first 5 ingredients in large bowl.
Stir in whipped topping.
Refrigerate 1 hour.
This recipe comes from our senior programmer Jeff Thompson. It’s a recipe he’s always wanted to try. We’d love if one of you made it and shared your thoughts. Butternut Squash Pecan Parfait
2 medium butternut squash, halved and seeded
1 cup chopped pecans
2 tablespoons cinnamon sugar divided
½ teaspoon kosher salt
1 cup of mini marshmallows
Preheat oven to 375 percent and place squash cut side down on a baking sheet. Cook 25 – 35 minutes or until very tender.
Place pecans and 1 tablespoon cinnamon sugar in food processor and pulse until coarsely chopped, remove and set aside.
Scrape cooked squash flesh from skin and place in food processor with remaining cinnamon sugar, pulse until smooth.
Layer nut mixture and squash in an oven safe dish. Top with marshmallows and bake 45 minutes or until marshmallows melt and turn golden and serve.
Takes 1 ½ hours to cook, and it comes out to 330 calories per serving.
This Date Nut Balls recipe is from Brian Boatright of CEUFast. He got it from his late grandmother Helene Boatright, and says they’re perfect because they’re easy to make, but the dish is impressively delicious. Date Nut Balls
1 stick of butter or margarine
3/4 cup lt. Brown Sugar
16oz. Pkg. pitted Dates
21/2 cup Rice Crispy Cereal
1cup Chopped Pecan
4oz. Can Coconut
Combine butter, brown sugar & dates in saucepan over medium heat. Mix the rice crispy cereal, nuts and coconut in bowl. Add the butter mixture and mix together well.
Roll into medium and large balls that are 1 inch in size.
For the final touch, roll balls in powdered sugar.
The final recipe is from CEUFast’s community liaison Kristal Roberts. Kristal’s family is Jamaican and sorrel, an adult holiday beverage, is an absolute must around the holidays. Sorrel
“It’s made from the sorrel flower, which has a deep red color. When the sorrel flows around the dining table, so do the funny stories and the laughs. It’s a must have!”
2 ½ cups dried sorrel
3 oz fresh ginger, grated
5 pimento berries
10 cups boiling water
2 cups sugar
2 Tbsp lemon juice
¾ cup white rum
Makes 10 cups
1. Place sorrel, ginger and pimento berries in a large pot or mixing bowl
2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep
3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel
4. Add sugar, lemon juice and rum to sorrel and stir until sugar has dissolved
5. Serve it over ice and enjoy!