Honey Baked Ham

Source: Otis
Ingredients:
Ham
Honey/Syrup
Whole Cloves
Brown Sugar
Cherries from jar
Pineapple Rings
2 jugs of Apple Juice
Toothpicks (not colored)

Directions:
Inject either maple syrup/honey into the ham. Then slice in the top of the ham about 1/4 inch deep going diagonally both directions about 1 1/2 inches apart so to make sort of a diamond pattern all over the top of the ham. Where the “x” are press a whole clove down into each center. Drizzle honey or maple syrup on top, I also fill the bottom of the pan with about 2” of apple juice, cover with aluminum foil and bake as directed.

About 1 hour before ham is done, uncover and base w/ apple juice, sprinkle with brown sugar (sparingly). Using tooth picks, place cherries (from a jar) on top of ham. Place pineapple rings around the cherries and bake uncovered the remaining time. Bake uncovered for the last hour. Watch carefully so no parts of the fruit burn. Ham is actually one of the easiest things to bake EVER! It doesn’t get dry and it goes with ANY flavoring. So you can use coke, any type of fruit juice, really whatever the you want!

Rating: A
Everyone loved it

Mummy Face Pizzas

Source: Kraft Foods
Ingredients:
1 plain bagel, cut in half
2 T pizza sauce
2 sticks string cheese
4 slices black olives

Directions:
Heat oven to 400F. Spread bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for eyes. Place on baking sheet. Bake 10 mins or until bagels are crisp and cheese is melted.

Rating: B+
Super easy and fun for kids.

Spiced Pumpkin Seeds

Source: Allrecipes.com
Ingredients:
1 1/2 Tbs margarine, melted
1/2 tsp salt
1/8 tsp garlic salt
2 tsp Worcestershire sauce
2 cups raw whole pumpkin seeds

Directions:
Preheat oven to 275 degrees. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.

Rating: B+

Chuck's Favorite Mac n Cheese

Source: Allrecipes.com
Ingredients:
1 (8oz) pkg elbow macaroni
1 (8 oz) pkg shredded sharp cheddar cheese
1 (12 oz) container small curd cottage cheese
1 (8 oz) container sour cream
1/4 cup crated parmesan cheese
salt & pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Directions:
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 19x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30-35 minutes, or until top is golden.

Rating: A
We really liked, but will do less bread crumbs next time.

Awesome Slow Cooker Pot Roast

Source: Allrecipes.com
Ingredients:
2 (10.75oz) cans condensed cream of mushroom soup
1 (1oz) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Directions:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3-4 hours, or on low for 8-9.

Rating: B+
Very easy! I didn't eat any, but everyone else said it was good.

The Best Chocolate Cake

Source: Mamma Cobb
Ingredients:
2 cups sugar
2 cups flour
1/2 cup crisco
1 stick margarine
1 cup water
4 tablespoons cocoa
2 eggs
1/2 cup butter milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda

Directions:
Preheat over to 350°. Grease and flour bundt pan. In large bowl mix sugar and flour and set aside. In sauce pan put crisco, water, margarine, and cocoa. Bring to boil. Pour over sugar and flour mixture, and beat. Add eggs and beat. Add buttermilk, vanilla, cinnamon, baking soda & mix well. Pour into bundt pan and bake at 350° for 35-40 mins.

Rating: A-
My mom's from scratch cake recipe that's been in the family! Always a favorite:)

BBQ Pork Sandwiches

Source: Allrecipes
Ingredients:
1 (14 oz) can beef broth
3 pounds boneless pork ribs
1 (18 oz) bottle bbq sauce

Directions:
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.

Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in bbq sauce.

Bake in the preheated oven for 30 mins or until heated through.

Rating: A+
Super Easy! Everyone loved them, included me which is a lot to say for someone who isn't a huge meat eater.

Timmy’s Tiger Wings

Source: Timothy
Ingredients:
oil for deep frying
1 cup Frank’s hot sauce
1 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
20 chicken wings

Directions:
Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, and inch or so deep. Combine the hot sauce & brown sugar in a small saucepan on low heat. Stir together and heat until butter is melted and mixute is well blended. Remove from heat an dreserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Rating: A+
Best Wings! The sauce is amazing!

Pear Martini

Source: Angela S.
Ingredients:
1 bottle of Sprite
1 bottle of White Grape Juice
1 bottle of White Cranberry Juice
1 bottle of Pear Vodka

Directions:
Mix & Serve

Rating: A
Super easy, and always goes fast!

Velveeta Spicy Spinach Dip

Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, not thawed
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

Directions:
Place spinach in large microwaveable bowl. Microwave on HIGH 5 min. Stir in remaining ingredients. Microwave on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve hot with Wheat Thins, assorted bread cubes, or chips.

Rating: B+
Made for a party, and guests seem to enjoy. Easy app!

Easy Bierocks

Source: Marcia H.
Ingredients:
1 pkg frozen Texas Rolls (Rhodes Brand)
1.5-2 lbs hamburger
2 bags of shredded cabbage
1 medium to large yellow onion, chopped
All Spice
Salt
Pepper

Directions:
Thaw rolls according to package directions. Cook hamburger and onion until brown and drain grease. Add shredded cabbage, all spice, salt and pepper to taste. Reduce heat and cover until cabbage is tender. Add more salt and pepper to taste. Drain and cool. Spray cookie sheets (will probably take about 4) with Pam. When meat is cool and dough is thawed; roll rolls flat and fill each with two heaping tablespoons of meat/cabbage mixture. Pinch shut and place on cookie sheets seam side down. Leave plenty of room b/t as dough will rise. Let set to raise - about 1-2 hours until dough has raised to double in size. Bake at 30 degress 18-20 minutes or until golden brown. Remove from oven and brush with butter. Remove from cookie sheet to continue cooling. Store or freeze in plastic bags. Can reheat in microwave, toaster oven, or oven. I put cheese on mine.

Rating: A+
Tim had 5 and was considering 6. One of my favorite dishes:)

Ramaki

Source: Grandma C.
Ingredients:
1/3 c soy sauce
2 T brown sugar
1 T Dijon mustard
package of bacon
2 8oz whole water chestnuts (drained)

Directions:
Mix soy sauce, brown sugar, & mustard in small bowl. Soak chestnuts for 20-30 mins in mixutre. Cut bacon into thirds, and wrap each chestnut and poke with a toothpick. Place on broil pan and broil for 8-10 minutes, then flip chestnuts and broil an additional 8-10 minutes.
Soak toothpicks in water to keep from burning.

Rating: A
Always a staple at Christmas.

Family-Size Chicken Pot Pie

Ingredients:
1.5 lb boneless skinless chicken breast or thighs
12 oz baby red potatoes, quartered (about 2 cups)
1/2 lb baby carrots (chopped in half)
2 cans (14oz each) chicken broth
1 lb fresh asparagus spears, trimmed, cut into 2 inch pieces
5 tablespoons butter or margarine
1 box (10.6 oz) Pillsbury refrigerated Italian garlic with herb breadsticks
1 cup chopped onions (1 large)
6 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1.5 cups whipping cream or milk
1 tablespoon finely chopped fresh rosemary leaves
1 package (8oz) sliced fresh mushrooms (3 cups)

Directions:
Heat oven to 350. Spray bottom only of 13x9inch glass baking dish with cooking spray. In 5-6 qt Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover and simmer 18 mins. Add asparagus, cook 2 mins longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups of broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.

In 3-qt saucepan, melt butter and half the garlic butter from breadsticks box over medium heat. Cook onions in butter 2 mins. Using wire whisk, stir in flour and seasoned salt. Cook stirring constantly, about 1 min or until flour bubbles. Do not let flour turn brown.

Gradually stir in 2 cups reserved chicken broth; heat to boiling. Boil & stir 1 min. Reduce heat to low. Stir in whipping cream; cook 4-5 mins, stirring constantly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.

Seperate breadstick dough into 10 strips. Pinch 2 strips together, forming 1 long strip; repeat, making 2 additional strips, and use these longer strips for the 13 inch length of baking dish. Create lattice pattern over mixture by twisting and gently stretching each strip of dough over mixture, tucking ends of strips under. With cover removed from remaining garlic butter, microwave on high 5 secs to soften. Lightly brush butter over strips.

Bake 30-40 mins or until bubbly around edges. If necessary, loosely cover with foil after 20mins to prevent excessive browning.

Rating: B+
Not as crazy as the length of the directions seems. However, I didn't use mushrooms or rosemary. I also used just regular Pillsbury refrigerated garlic/italian breadsticks, and just added garlic butter when directed.

Jelly Roll

Recipe thanks to Courtney R.
Ingredients:
1 lb. grated sharp cheddar cheese
3/4 C Mayo
1 med. onion-chopped fine
1 clove garlic-chopped fine
1/2 t. Tabasco

1 C. Jalapeno strawberry preserves or chipotle jelly
Ritz crackers

Directions:
Mix first 5 ingredients Press into a lightly sprayed mold and chill overnight. Mix preserves & serve with crackers.

Potato Smashers

Recipe thanks to Kraft Foods
Ingredients:
8 small new potatoes
1/2 cup water
4 slices bacon
2 Tablespoons Italian Dressing
1/2 cup Shredded Cheese

Directions:
Place potatoes and water in 2qt microwaveable dish. Microwave, uncovered on high 10 mins, or until potatoes are tender. Let stand 5 mins. Meanwhile cook bacon in large nonstick skillet on medium heat 8-10mins, or until crisp, turning frequently. Drain on paper towels.
Drain potatoes, place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2 inch in thickness.
Heat dressing in skillet on medium heat. Add potatoes; cook 4 mins or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese, and bacon. Cover skillet with lid. Cook an additional 2 mins or until cheese is melted. Serve with sour cream

Crunchy Chicken Dippers

Recipe thanks to Kraft Foods
Ingredients:
2 eggs
2 lbs boneless skinless chicken breast cut into 1 inch wide strips
4 1/2 cups Post Honey Bunches of Oats Cereal, finely crushed
1 cup bbq sauce or ranch

Directions:
Prehead oven to 350°. Beat eggs lightly in shallow dish or pie plate. Dip chicken in egg, turning over to evenly coat both sides of earch strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray. Bake 25 mins or until chicken is cooked trhough. Serve with bbq sauce or ranch.

Cocktail Meatballs

Recipe thanks to Jonny R.
Ingredients:
3 bags of frozen meatballs
2 cups ketchup
2 cups brown sugar
2 tablespoons liquid smoke

Directions:
Mix ketchup, brown sugar, & liquid smoke in small bowl. Mix with meatballs. Heat on low for 4-6hrs in crockpot.

Puppy Chow

Ingredients:
1 box of rice squares
1/2 cup peanut butter
1 cup semi sweet
2 cups powder sugar

Directions:
In saucepan on low heat, melt chocolate, add peanut butter & mix until smooth. Remove from heat, add to cereal & stir. Cover with powder sugar.

Rating: A
I'd add more peanut butter & chocolate for a full box of cereal.

Easy Creamy Baked Asparagus

Ingredients:
1 lb fresh asparagus spears, trimmed
1/4 cup Peppercorn Ranch Dressing
2 Tablespoons Parmesan Cheese
1/2 cup crushed crackers

Directions:
Preheat oven to 350°F. Cook asparagus in simmering water in large skillet 2-3 mins or until bright green, but still crisp; drain. Toss asparagus with dressing in 1 1/2 to 2 quart baking dish. Sprinkle with cheese & cracker crumbs. Bake 10-15 mins.

Taco Chili

Ingredients:
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
1 can diced green chilis
3 cans Rotel
1/2 cup salsa
1/2 onion chopped
1 pkg of Taco Seasoning
1 pkg of Ranch Seasoning
1 bag of shredded Cheddar cheese
1 bag of Tortilla chips

Directions:
Combine and heat, or place in crockpot for 4-6hrs on low heat. Serve w/ cheese & tortilla chips

Three-Pepper Galette

Ingredients:
1 Pillsbury refridgerated pie crust
1/4 medium green pepper, cut into strips
1/4 medium red pepper, cut into strips
1/4 medium yellow pepper, cut into strips
1/3 cup milk
2 eggs
1 container (4 oz) garlic-and-herbs spreadable cheese
1/4 cup shredded cheese

Directions:
Heat oven to 400°F. Place pie crust in 9-inch glass pie plate. Arrange half the peppers in pie plate. In small bowl, beat milk, eggs, and spreadable cheese with electric mixer at low speed until well blended. Pour egg mixture over pepper in pie plate. Place remaining peppers over top of egg mixture. Fold edge of crust over filling, pleating crust slightly as necessary. Bake 20-30mins or until crust is golden brown and center is set. Sprinkle with shredded cheese. Bake 3-5 mins longer or until cheese is melted. Serve immediately.

Carmelized Beef Skewers

Ingredients:
1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

Directions:
TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.

PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
GRILL skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

TIPS
Toss steak with steak sauce as directed; cover and refrigerate up to 24 hours before grilling as directed

Comments: The guys liked them, but not sure where the carmelized came from?!?

Orange Cream Slushy

Ingredients:
6 cups of OJ
1/2 teaspoon vanilla
1 pkg (3.4oz) of Instant Vanilla Pudding Mix
Ice Cubes

Directions: Combine in blender and mix until slushy consistence.

Rating: A
Mates said that it tasted like Orange Julius

MonkeyBread

(Recipe thanks to Carrie H.)
Ingredients:
2 cans Pillsbury Grands Homestyle Buttermilk
1/2 cup sugar
1 tsp. cinnamon
1 cup brown sugar
3/4 cup butter melted

Directions:
Preheat oven to 350°, spray pan, cut biscuits into 4ths. Mix cinnamon & sugar in bag. Shake biscuits in bag to coat. Arrange in pan. Mix brown sugar & butter, pour over biscuits. Bake 28-32 mins.

PB & Jelly Bars

(Recipe thanks to Nemmie)
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Directions:
Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Garbage Coleslaw

(recipe thanks to Christy J.)
Ingredients:
1 bag of pre-shredded coleslaw
1/3 cup almonds (if preferred)
13oz pkg Oriental Ramen Noodles
3 tablespoons vinegar
1/3 cup oil
2 tablespoons sugar
salt & pepper to taste
flavor pkg from noodles

Directions:
Mix coleslaw, almonds & broken up (uncooked) ramen noodles in large bowl. Mix oil, vinegar, sugar & flavor packet from noodles into small bowl. To serve, toss dressing with coleslaw mix just before serving. Enjoy!

Brownie Blizzards

(recipe thanks to Dana H.)
Ingredients:
1 box of brownie mix
1 tub (1/2 gal) of Blue Bell Homemade Vanilla Ice Cream (softened)

Directions:
Follow the instructions on the brownie box BUT DON’T put the eggs in!!!...water & oil only! Seems to work better if the batter is a little thicker. Microwave the tub of ice cream for 30 secs to soften the ice cream for easy mixing. Pour the ice cream in the brownie batter. Mix w/ a wooden spoon. Ready to serve!!!

Comments: A+
My favorite ice cream:)

Cheesy Hashbrown Casserole

(Recipe thanks to Carrie H.)
Ingredients:
1 bg Frozen shredded hashbrowns -Country Style
2 cans cream of celery
16oz sour cream
seasoning salt & pepper
2 cups shredded cheddar

Directions:
Spray 13x19” pan w/ pam. Mix sour cream & celery soup. Mix with potatoes. Spread 1/2 mixture into pan. Sprinle 1/2 cheese on top. Season with salt & pepper. Repeat last layer. Salt & pepper. Cover and bake 350° for 1hr or until cheese is melted.

Comments: A
These are super easy, and (I think) my new favorite hashbrowns! I will definitely be making these again.

Green Beans w/ Peanut Ginger Dip

(Recipe thanks to Sista)
Ingredients:
1 lb fresh green beans, trimmed
1/4 cup creamy peanut butter
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes or cayenne pepper
1 piece (1 inch) gingerroot, peeled, chopped (2 tablespoons) or 1T ground ginger
1 teaspoon minced garlic
Chopped peanuts, if desired

Directions:
In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4-6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.

In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover, refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.

Rating: A+
I LOVE THIS STUFF! It's now my new favorite app to bring!

Chocolate Peanut Butter Crackers

(Recipe thanks to Courtney R.)
Ingredients:
1 pkg of Club crackers
1 jar of peanut butter
1 tray of candy chocolate for dipping & coating

Directions:
Spread peanut butter on one cracker and place another cracker on top to make a sandwich. Make as many as you like. Then break each cracker in half. Refrigerate for 2 hours or more. Melt chocolate in sauce pan, and coat each cracker in chocolate. Place in fridge for 30 mins, and then ready to serve.

Peanut Butter Balls

(recipe from Allrecipes)
Ingredients:
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Directions:
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Fruit Dip

Ingredients:
1 pkg of cream cheese
1 jar of marshmallow fluff

Directions:
Beat cream cheese & marshmallow fluff together till smooth. Serve with fruit:)