Crockpot Honey Glazed Spiral Ham

Crock pot Honey Glazed Spiral Ham

(one of my friends gave me this great idea!)

Place ham in the crock pot with: 1/2 C. apple juice 1/2 C. orange juice 1/2 C. brown sugar 1/2 C. honey. Heat on low for 6-8 hours, brushing with glaze occasionally.

You know you wanna try it! 

Caesar Chicken Pasta Recipe

~ Caesar Chicken Pasta Recipe ~ 

Ingredients:

7 ounces uncooked dry penne pasta ( 2 cups)
2 cups chopped cooked chicken
3/4 cup creamy caesar salad dressing
1/2 cup reduced-sodium chicken broth
1/3 cup chopped green onion
1/4 cup finely chopped red pepper
6 ounces mozzarella cheese, shredded ( 1 1/2 cups)
1 1/2 cups caesar-flavor croutons
1/4 cup grated parmesan cheese

Directions:

Heat oven to 350°F
.
Cook pasta according to package directions.
Drain.

Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.

Add cooked pasta; stir to combine.

Spoon pasta mixture into ungreased 2-quart round casserole
.
Top with croutons and Parmesan cheese.

Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

Greek "Do Nothing" Pineapple-Coconut Cake

Greek "Do Nothing" Pineapple-Coconut Cake

Ingredients:

2 c. flour
2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 can crushed pineapple (don't drain) (Auntie used 1 20oz can)

Directions:

Mix by hand all dry ingredients, then add all other ingredients. Mix well. Grease and flour 9x13 pan. Bake 350 for 30 to 40 minutes.
Meanwhile while cake is cooking get icing things ready but don't put nuts and coconut on until cake is done. Icing should be made 5 minutes before cake comes out of oven. This icing goes on hot cake.

ICING:

1 stick butter
1 c. sugar
2/3 c. Pet milk

Bring to boil and simmer 5 full minutes.
Then add:

1 c. walnuts
1 c. coconut

Put in at end. You don't want nuts and coconut to get soft.
If a little runny don't worry, it will thicken on cake.

Keep refrigerated.

Uncle Bill's Whipped Shortbread Cookies

• 
  
• 
  
• 
  
• 
  
• Ingredients:
• 
  
• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar or 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1/4 cup red maraschino cherry
• 1/4 cup green maraschino cherry

Directions:

1. Preheat oven to 350 degrees F.
2. In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
3. 
   
   Prepare cookie sheets with parchment paper.
4. Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
5. 
   
   Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
6. 
   
   Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
7. 
   
   Remove from oven and let cool on cookie sheet for about 5 minutes.
8. Transfer onto wire racks to finish cooling.
9. Store in a container with a lid and separate each layer with wax paper.
10. 
    
    NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
11. 
    
    Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
12. 
    
    A thumbprint in the cookie, filled with your choice of jam is very tasty.
13. 
    
    It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

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French Dip Crescent Sandwiches

French Dip Crescent Sandwiches

Ingredients:

1 tube crescent roll dough
1/2 pound deli roast beef, thinly sliced
4 slices provolone cheese
4 tsp. horseradish sauce or Ranch dressing
1 packet Au Jus Gravy mix

Directions:

Preheat oven to 375 degrees.
Separate crescent rolls into 8 triangles.
Spread 1/2 teaspoon horseradish sauce or Ranch dressing on each crescent.

Top each crescent with 1/2 slice provolone cheese and roast beef.
Roll up crescents and place on baking sheet.
Bake for approximately 15 minutes or until golden brown.
While crescents are baking, make Au Jus according to directions on packet. Serve with warm crescents.