World Tour: Happy Fourth of July!!

This is probably the one weekend where it is less than desirable for me, as American citizen, to leave the U.S. Leaving just seems like a crime or a lack of taste for good American food. The Fourth of July is the one weekend in America where it seems like everyone has a plan. If you do not have one, you almost feel like you failed for the holiday weekend. Last year, we almost failed, this year we did the right thing. Planned ahead and now we can enjoy a good firework or two alongside a foot-long, grilled hot dog.

The Fourth is the Americans Declaration of Independence weekend and it seems that every city is filled with festivities, food and fireworks of all types. This week's World Tour highlights the top cities to enjoy the weekend of independence, good beer and massive amounts of food. Chicago is a great start in our book because the Taste of Chicago is this weekend which means you can try all the deep dish pizza that your stomach can consume while taking in some great Mid-West weather (*what an oxymoron when you think of their winters...). Boston is the typical stomping grounds because they do all the traditional patriotic activities during their Harborfest. If you want more of a party, party, party...you know Miami takes the cake on this one. Wonder if they even have activities that do not include red, white and blue bikinis??

Getting a cheap flight to the Caribbean or Europe is priceless, but sometimes you need to just spend some time at home. Lucky for us, United Airlines and the like tend to have "friendly" fares for those wishing to stay within this territory for the holiday weekend. Plan a cookout, take a road trip or hop on a last minute flight to a U.S. destination...this is the one weekend, I just want to sit in my uncle's backyard, swat away the mosquitoes and take back a few the old fashioned American way...Happy Fourth of July!!

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Food.Fun.Stuff: Eat As Many Burgers As You Want...Literally.

Before you fire up your own grill for the weekend, Z-Burger Tenleytown is cooking up the ultimate burger competition to get the festivities started. Today kicks off the Second Annual Independence Burger Eating Championship. Twelve eaters, $4,500 grand prize and FREE burgers and milkshakes for all spectators. Fun times. The burger consumption begins @ noon until 1 pm @ Z Burger Tenleytown. JKGF attended last year and as you can see from the footage here, it was an event to remember...watching as each competitor stuffed their face in hopes of taking home the grand prize. Maybe we can practice this weekend for next years competition...how many burgers can we get in our system before the holiday weekend is over??...

The Where:
Z-Burger Tenleytown
4321 Wisconsin Avenue, NW
Washington, DC

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Happy Monday: Memorial Day

Today is not your typical Monday. Families are reflecting on lost ones, the nation is holding a moment of silence for our lost Veterans and nostalgic events fill the conversation of the day. After all this crying and reflecting, one must refuel their energy with none other than good BBQ food. The scent of BBQ ribs, burgers and hopefully some colorful shish kabobs should fill the air. Hopefully, these scents will also remind you of the years past and the good memories that you have shared with loved ones. Instead of a place to plant your feet and take a few shots back, we decided this Happy Monday (*Happy Hour Post) should be a strong drink concoction that you can make at home. The recipe below is perfect for an old fashioned BBQ with beer as the cocktail of the hour (*No cookout is complete without it...). Enjoy the day (*off) and take back a few while telling your best tales from the past...

The Snakebite

1 cup lager beer (chilled)
1 cup hard cider

Add both ingredients to a tall glass and give a slight stir. Serve.

*Johnna's tip: Most guests that enjoy beer are going to go for straight beer instead of mixing it up with anything else. Serve this one to the reluctant beer drinker...it slowly eases them into the world of lager. Drink responsibly and a safe Memorial Day!!

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Top Five Wednesday (*FYI we know we are a day late with this one...): Happy Easter!

Easter's here! We love this time of year...the weather's the perfect temp, the cherry blossoms come out and outdoors dining is a must. Easter Sunday is this weekend and there will be plenty of restaurants celebrating. This week's "Top Five" are ideas for your Easter feast (*that is unless you're cooking up a feast in your own house...yum.). Check it:

1. Zaytinya is celebrating Mediterranean style with a four-course brunch (*$28 per person) and a five-course Sunday dinner (*$34). Brunch includes traditional Lebanese style French toast with bananas and Asparagus Salata, among other things. Dinner features Spring Pea Soup w/ yogurt, Lamb Heart Tartar and Lamb Neck Ravioli, among other things.

2. Social is serving up Easter Supper from 11 am- 8pm with a 3-course prix fixe menu priced @ $35.99 per person (*Children under 12 are $19.99). Beet salad, Lentil Soup, Double Cut Lamb Chops, Pan Roasted Rockfish and White Chocolate Bread Pudding are just a few of the items that will be offered to guests.

3. 1789 is doing a little something special for the kiddies in addition to a full Easter brunch menu. From 10 am-3:45 pm, patrons can enjoy complimentary canapes as the Easter bunny makes his way around the room delivering candy to all the children. Entrees will run you between $28 to $36 and dessert is $9. Dishes include Challah French Toast, Roast Halibut and Rack of Lamb. An a la carte Easter dinner will be served up from 4 pm to 8 pm.

4. Marcel's is offering up the posh brunch of the bunch. On Sunday, April 4, guests can choose from a 3-course prix fixe menu @ $70 per person (*$35 for children under 12). Dishes that stick out: Crab Flan, Corn Soup with Lobster Ravioli, Norwegian Salmon w/ Poached Quail Egg and Hollandaise Sauce and the Chocolate Mousse Tower w/ Raspberry Coulis.

5. Restaurant 3 is offering an Easter buffet brunch from 10 am- 3 pm. Priced @ $27 for adults and $12 for children under 10, this might not be a bad idea especially if you're taking a large crowd. The usual suspects will line the buffet: Lamb, Ham, Prime Rib, Chicken & Waffles, Shrimp & Grits, Egg Station and Desserts.

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Recipe: Sweetgreen Holiday Quinoa Salad

Sweetgreen Holiday Quinoa Salad

1 cup red quinoa (rinsed)
1 cup white quinoa (rinsed)
1 large sweet potato (diced small)
1 large red beet (diced into cubes)
1 bunch Kale- flat leaf
2 tbsp. of dried cranberries
½ cup toasted almonds
Squeeze of fresh lemon
Extra Virgin Olive oil
1 cup balsamic vinegar
Freshly chopped parsley or basil
Garlic Salt
Pepper to taste
½ lb. of baby arugula or baby spinach

Bring 4 cups of water to a boil. Add the rinsed quinoa. Lower heat to a simmer and let cook until the water is absorbed (about 15 minutes); About 5 minutes before it is done. Remove from the heat and fluff the quinoa with a fork. Allow Quinoa to cool in large separate bowl. Coat sweet potatoes and beets with balsamic vinegar and roast in oven at 375 degrees for 45 minutes. Then add to quinoa mixture. De-stem the kale and cut into ribbons ½ inch thick. Add to warm quinoa mixture. The heat from the quinoa will wilt the quinoa. Add cranberries, toasted almonds, parsley or basil. Give it a squeeze of fresh lemon, drizzle with a little olive oil and a splash of balsamic vinegar. Add garlic salt and pepper. You can either mix in a handful of baby arugula or spinach.

Johnna's tip: Trying to stay healthy in the new year?? If yes, this is your recipe. Thanks to Sweetgreen (*the health food haven) for this one. We are actually a little late on posting this one, this was their holiday salad, but we felt it would match perfectly with our New Years Resolutions postings. At the beginning of the year, everyone is trying to eat healthy and work out so they want recipes that will help in those efforts. After tasting this salad at Sweetgreen, we decided it made the cut, it's a tasty little number. Try alongside a baked chicken or as a lunch entree, Enjoy!

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Drinks on Me: After-Dark EggNog

After-Dark EggNog

1 oz. Disaronno Originale Amaretto Liqueur
2 oz. egg nog
1/2 sparkling wine
Orange Juice (splash)
Dash of Orange Bitters
Nutmeg (for garnish)
Ice

In a cocktail shaker over ice, add in all ingredients except sparkling wine and nutmeg; shake well and strain into a champagne flute. Top with sparkling wine and garnish with nutmeg. Serve.

Johnna's tip: As you can tell we have been on a bit of a vacation. Laziness has sunk in from all the holiday eating, sleeping and doing absolutely nothing. We are finally back with our usual recipes, food news and tips. Egg nog is the drink of this season and when infused with alcohol, it should honestly be the drink of the year. With New Years staring us in the face and Christmas now a memory, the combination of champagne (*a New Years tradition) and egg nog (*Christmas drink of choice) match perfect. Just a few more outrageous cocktails and then we are back on it next week...the gym, updates, etc. We promise:-)

*Recipe taken from Express Night Out (*adapted from Equinox recipe)

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Drinks on Me: Eggnog Milkshakes (Non-Alcoholic)

Eggnog Milkshakes

1 1/2 cup Eggnog
1/4 tsp. vanilla
1 1/2 scoops of vanilla ice cream
Ground Nutmeg and Cinnamon (for garnish)
Cinnamon stick (for garnish)
Whipped Cream (for garnish)

In a blender combine the eggnog, vanilla and vanilla ice cream until it is foaming and blended well. Pour into your serving glass and top with whipped cream; sprinkle on about a dash of nutmeg and cinnamon on top of the whipped cream. Slide the cinnamon into the side of the glass and Serve.

*Johnna's tip: Did we tell you about the eggnog milkshakes @ BGR? This recipe was inspired by their new seasonal eggnog milkshakes. These milkshakes are the next best partner to the burger beside the french fry (*which btw, they have some tasty sweet potato fries on the menu...). We want to play with this during the holiday season and add some rum to the mix...this addition can be attributed to our trip to Kaminsky's in Charleston (*fun times). Break out the eggnog!

Food.Fun.Stuff: JKGF Leftovers Make the Washingtonian.Com

Whew! It must have been a crazy couple of weeks for us not to share our recent mention in the Washingtonian.Com. Yup, one of our recipes made the cut and since we tell you about all our other food escapades, this is no exception. Posted on November 17, 2009, the article "After the Feast: Recipes for Thanksgiving Leftovers" highlights some of the areas food bloggers fave recipes for turkey day leftovers. JKGF's leftover Turkey Salad made the list with leftover turkey meat, mayonnaise and sweet relish as the main ingredients. Check it here and pair with your favorite breads, crackers or whatever you like with your turkey salad. Enjoy!

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Recipe: Mixed Greens

Mixed Greens

2 smoked turkey wings
1 large onion
1 (16 oz.) Collard Greens Cut, Washed & Ready To Cook: Glory Greens
1 (16 oz.) Turnip Greens Cut, Washed & Ready To Cook: Glory Greens
1 (16 oz.) Mustard Cut, Washed & Ready To Cook: Glory Greens
Red Pepper Flakes (to taste)
Salt (to taste)

In a large pot, fill half of the pot with water and bring to a boil over high heat. Add in the turkey wing, reduce heat to medium heat and cook for about 20-25 minutes; add the onion and continue cooking over medium heat for an additional 20-25 minutes. Add in the greens and return to a boil; season with the salt and a dash of the red pepper flakes and simmer uncovered for an hour until the greens are tender. Drain and add to the serving platter. Enjoy!

*Johnna's tip: We learned a valuable lesson over the holidays with these greens, drain! We had left them in their water which we learned spoils the taste of the greens if you leave it in its juices. We also don't remove our meat from the bone which is a personal preference, we like it just the way it is;-) Also, cooking times will vary by the type of stove you have and pots. We like the one pictured here. This is also a great substitute for the typical collards that you would make during the holidays...mix it up!

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Recipe: Easy Candied Yams w/ Marshmallows

Easy Candied Yams w/ Marshmallows

1 (29 ounce) can sweet potatoes (drained)
1/4 cup butter (sliced into pieces)
1/2 cup brown sugar
1 tsp. imitation vanilla
1 dash of ground cinnamon
Pinch of ground nutmeg
1 1/2 cups marshmallows

Preheat oven to 400 degrees. Add the sweet potatoes to a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar, vanilla, cinnamon and nutmeg; slightly mix to incorporate all ingredients. Cover and bake in the oven for 20 minutes; top with marshmallows and continue to bake uncovered for an additional 5-10 minutes until sweet potatoes are tender and marshmallows are melted and just browning. Serve.

*Johnna's tip: The holidays are not over! Thanksgiving ushered in all the good sweet potato, pumpkin and turkey recipes but there are still more to come. Now until the end of December, let's see how creative we all can get, send JKGF all of your winter recipes so we can post them (johnnaknowsgoodfood@gmail.com). We had a wonderful Thanksgiving and shared this recipe with our family, who are probably our top critics...they gave this a thumbs up so it might be worth a try. Enjoy!

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Top Five Wednesday: Taste of the Holiday Season

This Top Five Wednesday needs a holiday appeal so we decided to focus on the Top 5 must-have dishes of the season. Thanksgiving, Christmas, Hanukkah and Kwanzaa are here. The grocery stores are filled with customers trying to grab the last Turkey and everyone is getting their energy ready for the Black Friday sales. Here are the top flavors for your mouth:

1. Egg Nog- We explained this one earlier. This is our fave festive drink for the holidays...thick, creamy and with a little nutmeg, just the right bite.

2. Pumpkin- Pumpkin pie is waaaayyy underrated. We come from the family of devout sweet potato pie lovers so it was hard for us to convert...that is, until we had the right pumpkin pie. Find a good recipe and try it!

3. Cranberry sauce- Homemade cranberry sauce actually isn't that hard. Get a good strainer and go to work.

4. Gravy- Yum. Thick, brown gravy sounds sooo good right about now. Just one more week until our wishes come true.

5. Mac 'N Cheese- What Thanksgiving meal could be complete without some good mac 'n cheese?? Mac 'n cheese does not discriminate...so it doesn't matter if you're vegetarian, gluten-free or a staunch carnivore, you are going to want some mac 'n cheese for the holidays. Find the recipe that meets your dietary needs and indulge in the noodles of happiness.

We purposefully left out Turkey. It is one of those things that "goes without saying". Take advantage of the abundance of the five ingredients listed above as they flood your local grocery store. Eat too much and as always, Enjoy!

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Drinks on Me: Spiked Egg Nog

Spiked Egg Nog

2 oz. Baileys Irish Cream (*Feel free to adjust to your preference, this is just a starting point...)
4 oz. Egg Nog
Dash of Nutmeg
Cinnamon Stick (for garnish)
Ice Cubes

Combine the Baileys and Egg Nog over ice cubes; stir. Strain out ingredients into glass; top with dash of nutmeg and garnish with cinnamon stick. Enjoy!

*Johnna's tip: Egg Nog time! It's right around this time of year that everyone starts pulling out the egg nog and what is better than spiked egg nog?! We love egg nog and only feel right drinking it around November-December, any other time just doesn't feel right. We begin the festivities with this Baileys infused recipe, Cheers!

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Food.Fun.Stuff: Free Turkey Chili

Free food! Free is a term rarely heard these days...especially outside the District. California Tortilla is changing that this Thursday. On Thursday, Cal Tort will celebrate the Thanksgiving holiday with FREE Turkey Chili Day being offered @ all of its locations.

The Low Down: All customers who make a purchase will receive a free 4 oz. cup of turkey chili alongside a coupon for a free 8 oz. portion on their next visit.

The Where: All Cal Tort locations

The When: November 19, 2009, Thursday

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Food.Fun.Stuff: This and That

In and around the District...:

>After leaving Columbia Firehouse, Orlando Hitzig is getting cozy in his new restaurant home, Creme Cafe. Hitzig said that his time off was "a long vacation I didn't want to take" after being let go after only a month at Columbia Firehouse (*That is bizarre, he didn't even get an opportunity to make a good roast before they scooted him out of the door...). Hitzig sees the move to Creme as a silver lining especially where the restaurant is small and the owners are giving him some leg room to play with menu ideas. Check out more on his move here.

>Bourbon Steak has a new pastry chef. Santanna Salas, a longtime member of the Mina Group, joins Bourbon Steak with some contemporary twists on classic desserts. Among her creations are Bitter Chocolate Cake with Hazelnut ice cream and milk & honey ganache and a Macallan 18 Butterscotch Pot de Creme served with pumpkin spice cake, butterscotch caramel and pepitas. All desserts are $11.00.

>Everyone is pulling out all the stops for Thanksgiving and 2941 is no exception. The Falls Church restaurant will be offering a 3-course prix fixe menu for $65 per person (*$25 for the kiddies under 12) from 11 am until 8 pm on Thanksgiving Day (*Thursday, November 26, 2009). Guests can expect to see Maple Lawn Farms turkey breast with wild mushroom stuffing and sweet potatoes, Meyer Lemon Crab Cake w/ jumbo lump & sweet crab, fine herbs and a crunchy fennel salad and such sweet treats as 2941 Apple Pie.

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Recipe: Baked Stuffy Shrimp

Baked Stuffy Shrimp

1 lb. large shrimp (peeled)
8 oz. lump crab meat
2 tbsp. butter
2 tbsp. chopped onion
2 medium garlic cloves (crushed)
4 tbsp. bread crumbs
1 tsp. fresh parsley
1 lemon
1 egg
1 tbsp. capers
2 tsp. Worcestershire sauce
1/2 cup butter (melted)

Preheat oven to 450 degrees. Butterfly shrimp and place in a baking dish with the tails up. Saute the garlic and onion in butter. Combine with the remaining ingredients, except 1/2 cup melted butter. Stuff the shrimp with the mixture. Pour the melted butter over the top. Bake for 10-15 minutes until tails start to curl. Transfer to the broiler for 1-2 minutes until the top is brown. Serve with sliced lemon. Enjoy!

*Johnna's tip: Entertaining season is here. From now until the end of the year, it will seem like you're constantly having some sort of get together or attending someones holiday something. Be prepared! This is a quick, easy dish to wow your guest with...for some reason some people really get excited when food is stuffed with crab meat (*We are one of those people...). Try serving as an appetizer for a fall gathering and pair with your favorite Chardonnay.

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Food.Fun.Stuff: Easter's Here!

Awww how we just love Easter! And it just got better this year because there are dining options out the wazoo (*Pronounced: Wa-Zoo:-) to choose from. If you haven't made your dining reservations for Sunday, April 12, 2009, here are the low down on a few spots you might want to try to get into:

1. 2941 is offering up a 6-course Easter tasting menu and a 3 course a la carte menu.

2. Equinox will be providing an Easter tasting menu @ a price of $45 for adults and $25 for children.

3. Stone Throw's Restaurant and Bar (*Disclaimer: We are not fans of the food here, but we only had dinner here on 2 separate occasions...go at your own risk...) They will be hosting Easter Brunch with an appearance by Peter Rabbit (*This is the real draw here, how cute!) and complimentary mimosas for the adults. $34.95 for adults, $17.50 children and children under 3 are free.

4. Cafe Mozu has an Easter Sunday Buffet planned @ $75 for adults and children under 12 @ $28.

5. Petit Plats will have its regular brunch menu from 11 am-3 pm, as well as a special menu to include Easter lamb from 11 am-9 pm. $42 for adults and $21 for children.

These are just to name a few, as the list is endless of Easter Brunches happening in the city this weekend. Let us know which one you chose, Happy Easter!!

Picture source: http://www.hip-family-fun.com/FamilyFunHolidays.html

Southern Style Black-Eyed Peas

Southern Style Black-Eyed Peas

4 cups black-eyed peas
5 slices of bacon
1 onion (chopped)
4 garlic cloves (minced)
6 cups chicken broth
1/2 tsp. salt
1/4 tsp. pepper

In a pot over medium heat, add the oil and bacon and cook until bacon is crisp; drain on paper towels. Cook the onions and garlic in the bacon drippings until tender and add in the broth, salt, pepper and peas. Bring to a boil. Lower heat to a simmer and crumble bacon; add to the peas. Adjust the seasonings to taste (*a little more salt or pepper if you want more...); cover and simmer until peas are tender.

*Johnna's tip: Black-eyed peas are the American New Years tradition. They are considered good luck and if you throw in some collards alongside them this will supposedly bring in money for the New Year. JKGF will be making a big batch of both with hopes of a wonderful 2009! Yaay, Happy New Year!

Picture source: http://gosoutheast.about.com/b/2008/12/19/black-eyed-peas-a-southern-new-years-day-tradition.htm

A Few Of Our Favorite Things

FaLaLaLaLaLaLaLaLa Tis' the Season!!

Merry Christmas, Happy Hanukkah and Happy Kwanzaa! JKGF wishes you all a happy and safe holiday. Here are a few of our favorite things, try it and let us know how you spent your holiday;-)

"Rain drops on roses and whiskers on kittens,
Baked Glazed Ham with Golden Brown Sugar"

1 (12-pound) shankless skinless smoked cured ham
Whole cloves (used to stud ham)
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
2 tablespoons cider vinegar

Preheat oven to 350 degrees. Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl mix the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes. Transfer ham to a platter and let stand 15 minutes before carving.

"Cream colored ponies and crisp apple streudels,
Sweet Potato Latkes & fresh parseley leaves"

1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tbsp. all-purpose flour
1 tsp. kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 tsp. light sour cream
4 tsp. horseradish
2 or 3 sprigs flat-leaf parsley

Preheat the oven to 200 degrees. Put a wire rack on a baking sheet and place in the oven. Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. (*Johnna's tip: Squeeze a little fresh lemon juice over the potatoes to keep them from discoloring) Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.

Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter. Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve it up or lower the heat in the oven and place in there to keep warm til ready to serve.

"Girls in white dresses with blue satin sashes,
Yogurt for Dipping and Lamb for Grilling"

1 1/2 cups finely chopped onion
1 tbsp. lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
3 tbsp. chopped fresh mint leaves
2 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground black pepper
1/4 cup olive oil
2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some fat attached 6 warm pita breads, for serving Yogurt Dipping Sauce (Recipe Below)

In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.

Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.

Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Eat til your hearts content.

Yogurt Dipping Sauce:
1/2 cup plain yogurt
1/2 cup sour cream
1 tbsp. fresh lemon juice (to taste)
1 tbsp. chopped fresh mint leaves
1 tbsp. chopped fresh dill

Combine all ingredients in a small bowl. Refrigerate to chill. Dip and eat!

*Johnna's Tip: Use this yogurt sauce recipe for other favorites i.e. french fries.


"When the dog bites
When the bee stings
When I'm feeling sad
I simply remember my favorite things
AND Then I Don't Feel So Bad!!"

Picture source: http://en.wikipedia.org/wiki/File:Rockefeller_Center_Tree.jpg

Christmas Ham

Christmas Ham

Precooked ham
Brown sugar (to taste)
1 can beer
5-6 fresh pineapple slices

Preheat oven to 325 degrees. Cover the precooked ham with the brown sugar and pour the beer over the ham. Follow the standard chart on the ham for the type of ham and the minutes per pound (*a good guide can be found at the bottom of the page at this link http://www.easy-cooking-recipes.com/ham-recipes.htm). Bake until done, should be sizzling a little. Top with fresh pineapple slices, Serve.

*Johnna's tip: Christmas ham is always the best:-) It's the one time of year that you don't feel guilty going for 2-3 servings of the white meat. The pineapples and sugar sweeten it up just enough to compliment the juices flowing from the ham. Salt and pepper are not necessary for this meat because the ham is already seasoned and salty enough. Have a wonderful Christmas and Enjoy!

Picture source: http://www.holidayham.com/

Merry, Merry Rum Cake

Merry, Merry Rum Cake

18 ounce commercial yellow cake mix (*can be found at your local grocery store)
1 small package instant vanilla pudding mix
1/2 cup water
1/2 cup rum
1/2 cup oil
4 eggs
1 cup sugar
1/4 cup water
1/4 cup Captain Morgans rum (*or whatever rum you have on hand)
1 stick oleo (butter)

Preheat oven to 325 degrees. Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes. Spray a bundt or tube pan with a non stick cooking spray. Bake in oven for an hour. Prepare hot sauce just before the cake is finished baking. In heavy frying pan heat 1 cup sugar, 1/4 cup water, 1/4 cup rum and 1 stick butter. While stirring, boil mixture for 2 - 3 minutes. Remove cake from oven. While in pan, slowly pour hot sauce over cake and let the cake cool in the pan for 30 minutes before flipping onto cake plate.

*Johnna's tip: Aww rum, food and the holiday cheer...what a wonderful time:-) Rum cake is a great idea for Christmas dessert (*just another alternative if you're running out of ideas...;-) The rum is an added flavor and will not have you drunk off a slice or two, so this should calm any fears that your non-alcoholic guests may have in eating the cake. Enjoy and have a wonderful Christmas!

Picture source: http://allrecipes.com/Recipe/Golden-Rum-Cake/Detail.aspx