Here we are, another December... That beautiful time of year when cities across the world are jazzed up with the sounds, the sights and smells of the season. The time of year when opportunities to give back and pay it forward are present everywhere. The season colored with excitement and festivities, the time to focus more on what we have rather than what we want, to see friends and family members, to cook and simply put: be jolly. To help bring some spice to your season, we've scouted the internet for recipes that are not only delicious and look wise irresistible, but as easy to make as possible. In the process, we fell madly in love with some of the recipes we found on tasteofhome.com and that's what we decided to share with you. Like us on facebook, join the community of like minded people and stay tuned for daily tips, ideas and more. Chicken Cordon Bleu Rolls Ingredients: 8 boneless skinless chicken breast halves (8 ounces each) 8 thin slices deli ham 8 slices Swiss cheese 2 eggs 1 cup 2% milk 2 cups crushed cornflakes 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs. Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 8 servings. Herb-Crusted Rack of Lamb Ingredients: 1/2 cup fresh bread crumbs 2 tablespoons minced fresh parsley 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1 garlic clove, minced 2 tablespoons olive oil 2 frenched racks of lamb (1-1/2 pounds each) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon Dijon mustard Directions: Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture. Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 4 servings. Cranberry Glazed Ham Ingredients: 1 can (14 ounces) whole-berry cranberry sauce 1/2 cup maple syrup 1/4 cup cider vinegar 1 to 1-1/2 teaspoons ground mustard 1 boneless fully cooked ham (5 pounds) Directions: Preheat oven to 325°. In a small bowl, combine cranberry sauce, syrup, vinegar and mustard. Set aside 1 cup mixture for sauce. Line a shallow roasting pan with foil. Place ham on a rack in prepared pan. Cover and bake 1 hour. Baste with some of the remaining cranberry mixture; bake 35-45 minutes or until a thermometer reads 140°, basting with additional mixture every 10 minutes. Heat reserved sauce; serve with ham. Yield: 15 servings. Cranberry Pumpkin Muffins Ingredients: 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 2 eggs 2 cups sugar 1 cup canned pumpkin 1/2 cup canola oil 1 cup fresh or frozen cranberries, chopped Directions: In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen. Butterscotch Gingerbread Cookies Ingredients: 1 cup butter, softened 1 cup packed brown sugar 2 eggs 3 cups all-purpose flour 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix 3 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon ground cinnamon Directions: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen. Happy Holidays to you and cheers to a great 2015! US Storage Centers
