1/2 Kretschmar Ham
1 can of sliced pineapple
1 jar of maraschino cherries
Score the ham with a sharp knife diagonal cuts into the meat, to make diamond shapes. Pin the pineapple and maraschino cherries to the ham with toothpicks. Place ham in foil-covered baking dish or roasting pan (place flat side down). Add at least a half-inch of water to the pan and loosely cover ham with foil. Place in preheated oven and bake for approximately 15 minutes per pound or until ham reaches and internal temperature of 140F.
Slice and serve.
Serve 6-10 people
Optional: sprinkle the ham with brown sugar before you bake it and/or add the pineapple juice over the top of the ham.
Craft molds (Wilton brand are mine)
Candy melt disks (white and chocolate)
Homemade candy is easy to do. Grab some molds from the craft store. Melt the chocolate according to the directions on the bag. Only melt a small portion at a time or it will crystalize and become chunky. I use the white chocolate and dye it the colors you want. You can also buy it in a variety of colors. Use a toothpick or a paintbrush to fill in the details on the mold. Once you have the details filled in you melt more chocolate to fill the whole mold. Let stand to harden or place in the refrigerator to harden. Once hard, pop them out of the molds and enjoy!
4 Chicken breast, boneless and thawed
4 slices of provolone cheese
1 cup of Spinach
4 slices of Ham
salt and pepper
2 tablespoons Italian seasonings
8 strips of bacon
Flatten the chicken breast. Season the chicken with S& P and Italian seasoning. Layer the ingredients ham, cheese, mushrooms, and spinach.
Roll up the chicken and wrap bacon around it. Use a kabob skewer to hold it together. Sprinkle Italian seasoning on the outside.
Bake at 375 for 1 hour or until chicken is done. Less time for thinner chicken breasts. Internal temperature should be 165 for chicken to be done.
2 bags of frozen green beans
3 cloves of garlic
3 tablespoons of olive oil
4 button mushrooms
salt and pepper to taste
Heat oil in a pan over medium heat, add the garlic cook until soft. Add the 2 bags of frozen green beans, salt and pepper and cook about 10 minutes. Add the mushrooms and cook until they both are tender. Put in a serving dish and top with almonds.
Serves 6-8 people.
1 box of rigatoni noodles
1 box of cream cheese
1 cup of diced cooked chicken breast (I use the precooked frozen)
1/2 quart of half and half
1 bag of mozzarella cheese
1/2 -1 cup of parmesan cheese
1/4 bag of frozen peas
1/2 jar of Ragu spaghetti sauce
Boil a large pot of water with salt in it and cook the pasta as directed on the box. While the pasta is cooking prepare the white sauce. In a medium sized skillet over medium heat, melt the cream cheese and the half and half. Add the garlic powder, salt and pepper to the sauce. Bring the sauce to a boil and add the peas to cook them. Turn down the heat to low for 5 min, stirring often. Add the parmesan cheese to the sauce. Heat the Ragu sauce in a separate pot, bring to a boil.
Once cooked drain the pasta and put it into a baking dish. Add the white sauce
4-6 leaves of Romaine lettuce
3-4 slices of Provolone Cheese
3-4 slices Salami
Italian Toasted Croutons
Wash, dry and cut lettuce into bite size pieces. Slice the salami and cheese into bite size pieces. Layer the salad, lettuce, cheese, salami, and croutons. Add the salad dressing you prefer. I love the Olive Garden Dressing with this one. Serves 4.
Italian Toasted Croutons
4 slices day old white bread
1 teaspoon Italian seasoning
salt and pepper
1 teaspoon garlic salt
1/4 cup parmesan cheese
Spread butter on one side of the bread then sprinkle with Italian seasoning, salt and pepper, garlic, and parmesan cheese. Bake at 400 until crispy but not burned. Let cool and slice them into pieces.
3-4 leaves of Romaine Lettuce
1 small carrot peeled and sliced
5 tops cauliflower
1 tablespoon of bacon bits
1/8 cup of colby-jack cheese
Dressing: Italian - Olive Garden
Cut and wash lettuce, cauliflower, and carrots. Layer the lettuce on the bottom of the plate. add the rest of the ingredients. Makes 1-2 salads.
These are great to make ahead for your lunches. Without the cheese they stay fresh for about 4-5 days.