Entertaining
Entertaining is something that comes naturally to me. On this page, you will find creative and inexpensive ways to have fun with family and friends. I have written Easy Entertaining, which is for the person who wants to host a gathering, but wants to keep it affordable and simple.
Spring Time Favorites
Spring time brings fresh flavors and lighter dishes. Salads, vegetables and sweet desserts to devour. Here are a few of my favorite spring recipes. Enjoy!
Simple Easter Meal
You can create a simple easter meal with a ham, pasta salad, corn casserole and a pre-made salad. Make a few desserts in advance and you will spend your easter day relaxed and entertaining instead of cooking all day.
Easy Ham with Pineapple
1/2 Kretschmar Ham 1 can of sliced pineapple 1 jar of maraschino cherries 10-15 toothpicks. 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. 
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Italian Pasta Salad
12 oz of your choice of pasta macaroni noodle or rotini
¼ red pepper
¼ yellow pepper
¼ green pepper
¼ orange pepper
1/4 onion
fresh broccoli florets
salt and pepper
1/2 cup mozzarella shredded cheese
½ of a cup of Italian dressing
5-10 slices of salami
Dice the red yellow green orange peppers and onion into small pieces. Wash and chop the broccoli florets into small bite-sized pieces. Cook the pasta according to the package, rinse, and allow noodles to cool. Mix some of the Italian dressing with the noodles so they do not stick together. When the noodles are cooled add the vegetables, salami, and the remainder of Italian dressing. Mix in Parmesan cheese. Cover and refrigerate for 3 to 4 hours or overnight. The noodles might absorb the dressing so you may want to add more dressing before you serve it.
¼ red pepper
¼ yellow pepper
¼ green pepper
¼ orange pepper
1/4 onion
fresh broccoli florets
salt and pepper
1/2 cup mozzarella shredded cheese
½ of a cup of Italian dressing
5-10 slices of salami
Dice the red yellow green orange peppers and onion into small pieces. Wash and chop the broccoli florets into small bite-sized pieces. Cook the pasta according to the package, rinse, and allow noodles to cool. Mix some of the Italian dressing with the noodles so they do not stick together. When the noodles are cooled add the vegetables, salami, and the remainder of Italian dressing. Mix in Parmesan cheese. Cover and refrigerate for 3 to 4 hours or overnight. The noodles might absorb the dressing so you may want to add more dressing before you serve it.
Corn Casserole
1 can of corn, drained
1 can of creamed corn
1 cup of sour cream
1 stick of melted butter (½ cup)
1 box of Jiffy Corn Muffin mix
2 eggs
1/2 cup shredded cheddar cheese for the top
Mix these ingredients together and put in a greased 9X13 baking dish. Sprinkle the cheese over the top and cook on 350 until cooked through the middle. about 40-45 min.
1 can of creamed corn
1 cup of sour cream
1 stick of melted butter (½ cup)
1 box of Jiffy Corn Muffin mix
2 eggs
1/2 cup shredded cheddar cheese for the top
Mix these ingredients together and put in a greased 9X13 baking dish. Sprinkle the cheese over the top and cook on 350 until cooked through the middle. about 40-45 min.
Easter Cupcakes
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Homemade Chocolate Candies
Materials needed:
Craft molds (Wilton brand are mine) Candy melt disks (white and chocolate) Food coloring Toothpicks Small bowls 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! |
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Great Dishes to Make
Stuffed Chicken Breast and Sautéd Green Beans
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4 Chicken breast, boneless and thawed
3 Mushrooms 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 slivered almonds 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. |
Chicken Rigatoni and Italian Salad
Chicken Rigatoni |
Italian Salad |
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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. |
Fresh Salads
Artichoke and Olive Salad
1 box of organic spring mix salad
1/2 cup shredded mozzarella cheese
1 can of artichoke hearts
1/2 jar of Kalametta Olives without pits
Wash, dry and cut the lettuce into bite sized pieces. Drain the artichoke hearts. If some are large slice them into smaller pieces. Layer the salad with lettuce, artichoke hearts, olives and sprinkle the cheese over the top.
Serves 4-6
Dressing: use your favorite Italian dressing. I love Olive Garden Italian Dressing.
Spring Fruit and Nut Salad
Romaine Lettuce
4-5 Strawberries
1/2 cup of blueberries
1/2 cup walnuts
Grilled chicken strips (I use precooked frozen)
Poppyseed dressing
Thaw the chicken strips or heat in the microwave to thaw. Wash and cut the lettuce in to bite size pieces. Wash and slice the strawberries into 1/4's. Wash the blueberries. Rough chop the walnuts. Layer the salad lettuce, chicken, strawberries, blueberries, and walnuts
Simple Salads
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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. |
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3-4 leaves of Romaine Lettuce
1 carrot peeled and sliced
5 sugar snap peas
1/2 avocado
10 green olives
1 button mushroom
4 cucumber slices
Dressing: Italian - Olive Garden
1 chicken breast baked with lemon pepper seasoning on it.
Bake the chicken breast at 350 for 30 minutes or until no longer pink in the middle (if it is frozen bake it for about an hour)
Cut and wash lettuce, peppers, cucumber and carrots. Layer the lettuce on the bottom of the plate. Makes 1-2 salads. These are great to make ahead for your lunches. Without the cheese they stay fresh for about 4-5 days.
Serves 1