Monday, October 31, 2016

Ambers Amazing Fall Recipes!

Ham with Peach Chutney
(I usually buy the spiral sliced ham from Costco…it’s already cooked).

Prepare ham by cutting it into desired slices and layering in 9x13 pan.
Rub a small-medium amount of mustard, brown sugar, and seasoning packet that comes with ham, on every piece.
(This can be prepared the night before or the morning of or right before you bake it…doesn’t matter)

Bake 350, covered with foil, for 45-60 min

Peach Chutney
1 Large Can Peaches (Drain, blend a couple second in blender, you want it to be chunky) 
1/3c Brown Sugar 

Bring to a boil on stove top.
Stir frequently.
After boils for 1 min, turn heat to low and keep simmering for a little while.
Can add a dash of cinnamon and/or nutmeg (or some of the leftover spices from ham package) if you like.

Serve ham with a spoonful of peach chutney on top…yum!

Butter Whipped Yukon Potatoes

Cut potatoes in half and cook in crookpot on high about 4 hours.
I season the water with salt, pepper, and garlic.

Drain mostly (leave some water…maybe 1/2 c) 
Whip in kitchen aid mixer for about 5-6 minutes, with a stick of butter, until light and fluffy.
Add more salt and pepper until desired taste.
Can add a little milk if you like.

Put back in crockpot and leave on warm until you eat.

Homemade Applesauce

Quarter apples (leave core out) and fill crockpot 2/3 full.
Add fresh, ripe pears  (leave core out) and fill remainder 1/3 crockpot full.
Fill with water and 1 T. Lemon Juice
Cook on high for about 4 hours or until tender.

Pull out apples and puree for a good 3-4 minutes (want the peals to be so tiny you can’t tell they are there).
Can add cinnamon to taste.

Refrigerate and serve cold. (This can be done the day before.)

All the extra liquid in crockpot is delicious apple-pear cider.  Add a little cinnamon and enjoy!!

(No need to add sugar as the ripe pears make it sweet…and the blending makes it light and smooth.)

Roasted Vegetables

Slice up whatever veggies you like. I did red pepper, onion, yellow squash, and zucchini.
Lightly cover with olive oil and generous salt and pepper.
Roast on baking sheet for 20-23 minutes at 425.

Pumpkin Smash Smoothies
(I usually double this recipe but don’t double the spices)

2 cups Frozen Yogurt
1/2 c. canned Pumpkin
1 c. Almond Milk
1/2 t. pumpkin pie spice
1/2 t. cinnamon
Can add 1/2 c. ice to make it extra cold and thicker.

Blend on high until smooth and creamy.

Saturday, October 15, 2016

October 27th at 6:30

Fall Harvest Foods at Ambers-

Honey Ham with peach chutney 
Butter whipped potatoes
Roasted vegetables 
Homemade applesauce 

Pumpkin Smash Smoothie 


Please rsvp in the comment box below:

Thursday, September 8, 2016

Join the fun ladies night enjoying good food and company!
September 22nd at 6:30
Malissa M. Home
Please rsvp in the comment box

Saturday, June 11, 2016

BBQ Night!

Tuesday June 28th at 6:30
Lexi will be sharing her favorite BBQ recipes with us!
$3 - please rsvp in the comment box below:

Monday, May 9, 2016

May 26th

Girls night IN at Liz C. Home
May 26th at 6:30
Yummy food, great company!
RSVP in the comment box below and bring $3

Monday, April 11, 2016

Salads and BBQ!

Thursday April 28th at 6:30
Cindy's Home
Enjoy a girls night and yummy food.
RSVP in the comment box and remember $3

Sunday, March 27, 2016


A juice drink with the leftover pineapple rinds and rice. That's right, the outside part that you cut off and the core also. All the stuff you usually throw anyway. It's kind of like a pineapple horchata I found this recipe online that is similar:

She didn't measure anything. The only part we threw away was the top part with the green leaves part on it. We washed all of the leftover pineapple pieces and  put them in my biggest pot and then filled it up with water. She added about a teaspoon of salt and probably 2-3 teaspoons of cinnamon. We only added 1/4 cup of rice. Then we boiled it until the rice was soft and falling apart. After that, you let the whole mixture cool.  I put mine in the refrigerator overnight. Then you run the entire thing, peels and all, through the blender and strain it to get the juice. I strained my twice. Then I added 3 tsp. vanilla and 3/4 cup of sugar. The sugar depends on how sweet the pineapple is and how sweet you like your drinks. 

tres leches cake

pineapple spinach salad

Friday, March 11, 2016

Ladies Night!

Mark your calendars for March 24th at 6:30

Melissa P. is our host and she has a fun meal planned: fried chicken and plantains and we'll have a faux tres leches cake. Yum!  Looking forward to fun girls night - rsvp if you can come and bring $3 to help our host with feeding us ;-)