Because ham is so versatile our family bakes them often. We not only use them for sandwiches, we also cut them up for other dishes. So when ham is on sale, especially during the holidays, we purchase several to use throughout the year.

This particular ham recipe is perfect for when unexpected guests knock on your door or you’re simply running short on time. It takes just three ingredients and 5 minutes of prep work.

Ingredients

1 pre-cooked ham
1 can slice pineapple, reserve juice
¼ – ½ cup brown sugar

Directions:

Place the ham in an appropriate size baking dish. Make several slices to the top of the ham if it doesn’t come with pre-slices.

Add several pineapple slices to the top of the ham.

In a small bowl, mix the reserved pineapple juice & brown sugar to make a glaze. If there isn’t enough juice, you can add a little water or blend up the remaining pineapples.  Pour this over the ham and pineapples.

Bake according to ham package directions.

 

How to Roast a Turkey

Roasting a turkey is easier than it might seem. It just takes some time, so plan your day accordingly. We used a brined turkey in this recipe, so our seasonings are very simple and we added no salt since the brined contained enough salt.

Supplies Needed:

• ¼ cup unsalted butter
• Pepper to taste
• 1 brined turkey. We are using a 12-pound turkey in our recipe.
• 1 cup water

Also, keep on hand a small saucepan, heat resistant spoon, roasting pan, pastry brush, turkey baster, foil, and utensils to flip the turkey.

IMPORTANT: Your turkey is done when it reaches an internal temperature of 165 F. You can determine doneness by purchasing and using a meat thermometer. You can expect a 12-pound turkey to take up to 4 hours to cook using this recipe, but because oven temperatures vary, always use a thermometer to ensure doneness.

Step 1: Preheat Oven

Preheat oven to 425 F

Step 2: Prepare Butter Mixture

Melt the butter in saucepan over medium heat.

Turn of the heat, add the pepper and stir.

Step 3: Prepare the Turkey

Place the turkey in a roasting pan. We start with breast side down, which is again tradition, but we do it because it allows the juices to run down into the breast meat, creating a moister turkey. We also flip our bird half way through the process, so we have a nicely browned skin on the top and bottom of the turkey.

Start by brushing your turkey with the butter mixture. Brush it all over, top and bottom, under wings…everywhere.

Add 1 cup of water to the bottom of your roasting pan to help collect juices.

Step 3: Start Roasting

Now, you can place the turkey in a 425 F oven. At this point, you don’t need to cover the turkey as we’re going to create a nicely browned skin. Bake at this temperature for about ½ hour.

After ½ hour, remove and baste the turkey with its juices and turn the temperature down to 350 F.

Cover lightly with foil and return the turkey to the 350 F oven.

After about 2 hours, we flip the turkey. This allows for nicely browned skin all over the turkey.

Return the turkey to the oven after flipping and reinsert thermometer.

Again, your turkey is done when it reaches an internal temperature of 165 F. Remove from oven and let stand for about 15-20 minutes before carving.

Enjoy your incredibly moist and delicious turkey.

Soaking a turkey overnight in brine is a surprisingly easy to way to create a moist, juicy and flavorful turkey. This recipe will be enough brine a 10-12 pound turkey.

Supplies Needed:

2 ½ gallons water
2 carrots
2 celery
1 onion
1/2 tbsp parsley
1/2 tbsp thyme
3 bay leaves
1 orange
1 lemon
1 cup kosher salt

Also, keep on hand sharp knife, cutting board and a large stock pot.

Step 1: Chop the Vegetables & Fruits

Roughly chop the carrots, celery and onion. You don’t need to peel the carrots as the carrots won’t be eaten, just used for flavor.

Slice the orange and lemon in half.

Step 2: Load up Your Pot

Add 2 ½ gallons of water to a large stock pot. Then add your vegetables to the pot of water.

Thoroughly squeeze lemon juice into pot and then drop the lemon pieces in.

Squeeze the orange into the pot and add the pieces as well.

Add ½ tbsp each of parsley and thyme.

Next, add 3 bay leaves.

And finally, add the 1 cup of kosher salt. Use about half if you’re using regular table salt.

Now you’re ready to create your brine.

Step 3: Prepare the Brine

Turn the stove to high heat and bring the brine to a boil, but not let it simmer. Turn it off as soon as it starts to boil and remove it from heat immediately

Allow the brine to cool completely, which can take several hours. Do no place the turkey in warm or hot brine as it will start to cook the turkey.  Once the brine has cooled, use a skimmer or slotted spoon to remove all the fruits and vegetables.

Step 4: Begin the Brining Process

Gently lower your turkey into the brine.

 

Cover the stock pot and chill overnight, up to about 12 hours. When you’re done, remove the bird, pat dry and start roasting.

TIP: Because there is a considerable amount of salt in the turkey already, avoid using any ingredients with salt for the roasting process.

Chicken noodle soup is a staple in many homes but there’s no reason for it be boring. Adding meatballs to the homemade soup is a great way to kick it up a notch. Not only do the meatballs make it more filling, but depending on how you season them, it can make a big difference in the flavor too.

This soup can easily be resized simply by adjusting the amount of ingredients. So whether you’re making it for one or a large group, you can’t go wrong. It also freezes well so you can make it ahead and freeze into individual servings for days when you’re running short on time.

Add a side of crackers or bread for a quick and easy meal.

 

Ingredients

2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped or already pre-sliced
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and pepper
1 lb. ground beef & 1 lb. ground pork
1 egg
2 tsp. garlic powder
1/2 cup grated Parmesan cheese
1/2 cup Italian bread crumbs
6 cups broth
2 cups water
1 1/2 cups dried pasta
1 lb. fresh spinach

 

Directions

In large mixing bowl add both meats, the egg, garlic, grated cheese, bread crumbs, salt and pepper.

With your hands, mix well then roll into bite size meatballs.

In a large skillet, over medium heat, add 1tbls oil. While the oil is heating up to cook the meatballs, you can start the soup.

In a deep pot, over medium heat, add 1tbls oil, chopped carrots, celery, onions, salt, pepper, and bay leaves. Cover and cook veggies 5 or 6 minutes, stirring occasionally.

At this point, your skillet oil should be hot so you can start browning your meatballs. As the balls cook, turn them occasionally to ensure they brown evenly on all sides.

After your veggies have cooked for about 5-6 minutes uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.

When soup boils, reduce heat a bit and start dropping meatballs straight into the pot. Let the soup boil with meatballs in it for 10 minutes.

Add pasta to the soup and stir. Cover and simmer for 7 minutes. Adjust this time if you are using larger noodles. Now that your pasta is tender, stir in the spinach. When spinach has wilted, the soup is done and ready to serve.

TIPS:

You can adjust any of the seasonings to make this soup your own. If you like spicy soup, add a little cayenne pepper or some jalapenos.

The recipe made as shown above will make enough soup to feed six people easily. You can decrease the amount of meat, broth, and water to make a smaller amount for just two.

You may also double this recipe if you are having a dinner party and need to feed a lot of people.

We served ours with garlic cheese flat bread, but you could serve this with your favorite sandwich or anything you would eat with soup.

This version of tater tot taco casserole is the perfect dish to ask your teen to make when you’re running late & have a hungry family to feed. Add a side salad, some fresh veggies or just a hot roll and you have a quick and easy meal your whole family will enjoy.

We’ve made this dish a few times adding a can of whole kernel corn and it was great as well.

 

Ingredients:

2 lb ground beef
3/4 cup onion, chopped
¾ cup green pepper, chopped
1 envelope taco seasoning
1 (10oz) can Rotel diced tomatoes & green chilies (mild)
3 cups (24oz) froze O’Brien or southern style potatoes
1 (8oz) can tomato sauce
1 can nacho cheese soup
1 ¼ cup water
½ cup milk
2 tsp. Worcestershire sauce
Chili powder or Paprika (optional)

In a large skillet, brown ground beef until well done.

Add the Rotel.

Next add the Worcestershire sauce & taco seasoning.

Finally add the tomato sauce and water stir and continue to simmer 15 minutes.

Pour meat mix into an 8×10 casserole dish. Evenly distribute onions and peppers over the meat. Here we’ve only spread them over part of it as some of our family members do not like onions or peppers.

Top the peppers and onions with your frozen potatoes, spreading evenly.

In a small bowl, using a whisk, mix the nacho cheese soup and milk.

Pour this over the potatoes. Sprinkle chili powder or paprika for garnish (optional).

Bake uncovered at 350* for 1 hour or until cheese is lightly browned.

 

 

 

 

 

 

This recipe is excellent for using leftover turkey but it could just as easily be made any time of year – without the hassle of baking a turkey. Simply stop by your local deli and pick up a pound or so of thick sliced turkey meat.

Because pot pies are so versatile, you can use any leftovers in your refrigerator or cans of veggies in your cupboard.

I’ve made this dish several times using leftovers from social gatherings. One time I deboned fried chicken and used leftover veggies from a store-bought veggie tray.

Another time we had leftover barbecue beef. In the baking dish, I added the beef and poured extra BBQ sauce over to ensure it didn’t dry out. I added a can of whole kernel corn (drained) chopped tomato and onion (from the cookout) and some shredded cheese.

Both were delicious and meals we will make again, the next time we need to clean the ‘fridge’.

Pie Ingredients

2 cups of cooked turkey
2 cups of chicken broth
2 ½ cups of baby carrots, sliced (or 2 cans of sliced carrots)
2 cups of fresh broccoli
3 Tablespoons of unsalted butter
½ cup of diced onion
3 Tablespoons of all-purpose flour
2 teaspoons of dried sage

Biscuit Topping Ingredients:

4 slices of bacon
1 cup of Bisquick Baking Mix
½ cup of milk
½ cup of cheddar cheese, shredded

Preparation:

Preheat the oven to 400 degrees.
In a medium sauce pan, melt the butter and add the chopped onion.

Sauté until the onions are tender, about 2 minutes. Add the sage and stir.

Add the flour and whisk until all lumps are gone.

 

Stir in the chicken broth.

Add the carrots and broccoli. Allow this to cook for about 4 minutes, just enough to thicken the broth and soften the carrots and broccoli.

Add the turkey and stir well.

Transfer this into a 2 quart casserole dish and set aside.

Cook the bacon until crisp. I covered mine with a paper towel and cooked it in the microwave. Once it’s cool, crumble it into a medium sized bowl.

Add the Bisquick, milk and cheese and stir until blended. (I chose to use Bisquick over making my own biscuits because it makes a crunchy topping.)

Spoon the batter around the edges of the dish, leaving the center open and slide into the hot oven.

Bake 25 minutes or until the biscuit crust is golden brown.

 

Note: This made a very good pot pie. I added some pepper to mine once it was on the plate but everyone else thought it was great right from the oven. You might want to taste the broth while it’s cooking and decide for yourself.

With a side dish and a dessert, this made a great meal for 4 adults and cost very little.

Dessert:

For dessert, I made a simple fruit and brownie kabob. Here’s how to do those….

Bake some brownies and allow them to cool (or buy pre-made brownies from a bakery). Once cooled, cut them into small pieces (about 1 ½ – 2 inch squares).

Slice a few strawberries in half and cut two bananas into ½ – ¾ inch thick slices.

Open 1 can of pineapple chunks and drain them well.

Once you have everything ready, it’s time to assemble the kabobs.

Slide a brownie onto the skewer. Next add a pineapple chunk, a strawberry slice and a banana slice. Follow this pattern to the end of the skewer

Tip! You can dip the banana slices in lemon juice to prevent browning.

Here’s a close-up of the layers.

Place on a plate and drizzle with chocolate or strawberry syrup.