Thanksgiving Ham

Ingredients: . Butt portion bone-in ham 2 cups loosely packed dark brown sugar 1.5 cups orange juice 3/4 cup spicy mustard 1/2 cup worcestershire sauce 5 tablespoons horseradish 1/2 teaspoon allspice 3/4 teaspoon cayenne pepper large bag big enough to hold the ham & seasoning. . Directions: . 2 nights before - mix all ingredients together in jar, cover and refrigerate over night. 1 night before - Rinse and pat dry ham, cut the top, butt and front of ham into diamond shape cuts, about an inch or so apart and 1/4" deep. Put ham in large bag, sue a needle injector and inject the ham with the liquid seasoning, pour any remaining on the top of the ham then wrap tightly with the bag. Allowing about 15 minutes for pound of ham to cook at 350 degrees. Place ham in a pan large enough that gives you room to draw out juices and rebast with a turkey baster. Save the seasoning from the bag, after about an hour of cooking begin basting ham with the liquid about every 15 minutes until the ham center is at 170 degrees, this will create a dark crust on the ham! Enjoy :)

Grandma Jackie’s Cornbread Dressing

Mix equal parts dry white bread / cornbread 1 tea. Poultry seasoning 1 tea. Sage 2 eggs 1 stick butter 1 can Cream of Mushroom soup 1/2 can - Chicken broth Onions to taste Celery to taste Mix well. Bake at 350 for about 35-45 minutes or until light brown on top. My Additions: Chopped apples; mushrooms; walnuts and or sliced almonds.

SMOTHERED CHICKEN

FOR THE CREAMED SPINACH: 1 large bag of spinach leaves 4 ounces cream cheese 1/4 C shredded parmesan cheese 2 cloves garlic, minced 3 T red onion, minced 2 T olive oil Salt and pepper to taste FOR THE SAUTEED MUSHROOMS: 8 ounce package of mushrooms, sliced 1/2 stick butter 2 T olive oil 1 cloves garlic, minced Salt and pepper to taste FOR THE CHICKEN: 4-5 boneless chicken breasts 8-10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like Lawry's 1 teaspoon pepper Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 1 hour. Meanwhile, make the creamed spinach. Over medium-high heat, pour 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Add in the garlic and season with salt and pepper. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Egg-Stuffed Baked Potatoes

Ingredients: baked potatoes, slightly cooled melted butter kosher salt and black pepper shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice) eggs additional fillings of your choice: sauteed vegetables, bacon or ham, etc. Instructions: Preheat oven to 350 degrees. Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired. Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Easy Crockpot Chicken Tacos

Dump 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, stir and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!

The Pioneer Woman: Best Meatloaf ever!

Ingredients Meatloaf: 1 cup Whole Milk 6 slices White Bread 2 pounds Ground Beef 1 cup (heaping) Freshly Grated Parmesan Cheese 1/4 teaspoon Seasoned Salt 3/4 teaspoons Salt Freshly Ground Black Pepper 1/3 cup Minced Flat-leaf Parsley 4 whole Eggs, Beaten 10 slices Thin/regular Bacon Sauce: 1-1/2 cup Ketchup 1/3 cup Brown Sugar 1 teaspoon Dry Mustard Tabasco To Taste Preparation Instructions Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) Lay bacon slices over the top, tucking them underneath the meatloaf. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce. Serve with mashed potatoes. Yummy!

Yummy Enchiladas

Ingredients: 1 pound lean ground beef 1 1/2 cups diced onion 1 1/2 cups (about 2 medium) finely diced zucchini 12 corn tortillas, heated or fried in oil to soften 2 1/2 cups enchilada sauce, canned or homemade 3 cups cheddar- jack shredded cheese Serve as desired with: shredded lettuce, avocado, cilantro, sour cream Directions: 1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray. 2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl. 3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. 4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan. 5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly. 6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes. 7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). 8. Serve immediately with desired condiments. Tips: *If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF