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Phyllis' Fixin's

Easter is coming up on us fast this year- please, God, no snowstorm! Our family is kind of planning on gathering at Blue Cloud Abbey in South Dakota--weather and health permitting. A few of us women wear our Easter hats for Easter Mass, then have pictures taken- fun!

"Come Back for Seconds" ham

1 (8 lb.) spiral cut bone-in cured ham

1 1/2 C. ketchup, or as needed

1 C. packed brown sugar

Preheat oven to 350°. Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup, then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil. Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour. Serves about 15.

Honey-Orange Glazed Ham

2 T. orange juice

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1 C. honey

1/4 tsp. almond extract (optional)

1 (8 lb.) fully cooked whole ham

Preheat oven to 325°. Stir the orange juice, cinnamon, cloves and honey together in a small bowl; set aside. Stir in almond extract, if desired. Place the ham in a shallow roasting pan. Bake in the preheated oven for 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140°, about 45 minutes later. Baste occasionally as the ham finishes baking. Serves about 24.

"To cease smoking is the easiest thing I ever did. I ought to know because I've done it a thousand times." - Mark Twain

Easter Leftovers Frittata

1 (8 oz.) pkg. angel hair pasta

1 T. olive oil

1 large sweet onion, peeled and chopped

1 green pepper, chopped

1 C. frozen corn kernels, thawed

1 C. cooked ham, diced

8 eggs, beaten

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Heat olive oil in a skillet or frying pan. Add onion and sauté until clear. Stir in green pepper; cook until soft. Add the cooked pasta and chopped ham; toss well to combine. Pour in the eggs and season with salt and pepper. Cook until firm on one side, flip and cook until firm on the other side. You may split the frittata with a spatula to make the flipping easier. About 6 servings.

Coconut Poke Cake

1 pkg. white cake mix

1 (14 oz.) can Cream of Coconut

1 (14 oz.) can sweetened condensed milk

1 (16 oz.) pkg. frozen whipped topping, thawed

1 ( 8 oz.) pkg. flaked coconut

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix Cream of Coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely, then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Have a Good Week!