Crockpot Ham with Pineapple

1 bone-in spiral cut ham, fully cooked

3 c. brown sugar, divided

1/2 c. maple syrup

20 oz. can pineapple tidbits, undrained

 Evenly spread 1 ½ cups of the brown sugar into the bottom of a 6 quart crockpot. Place the ham on top of the brown sugar. Slightly pull apart the slices of ham. Slowly pour the maple syrup evenly over the top allowing it to drizzle between the slices. Pour in the can of pineapples making sure to get some on the top and between the slices. Evenly sprinkle the remaining brown sugar on top. Cover and cook on low for 6 to 7 hours.

How to Spatchcock Poultry

1 12-14 lb turkey, or other type poultry

3 Tbsp. kosher salt

2 tsp. coarsely ground pepper

1 Tbsp. minced fresh rosemary

1 Tbsp. minced fresh thyme

1 Tbsp. minced fresh sage

Step 1: Pat the Bird Dry with Paper Towels. Give your turkey a towel drying to remove any extra moisture from its skin. The less moisture, the more crispy the skin will get as it cooks. Step 2: Cut along the Side of the backbone. Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don’t risk cutting any other joints. You may feel a little resistance as you cut through certain rib bones of the bird—in this case press down on the shears with both hands. Step 3: Remove the backbone. Rotate turkey 180° so that the uncut side is closer to your dominant hand. Cut along the bone again and remove the backbone from the turkey. Test Kitchen tip: Don’t throw away that backbone! Place it in a resealable plastic bag and save it in the freezer for your next batch of homemade stock or gravy.  Step 4: Flatten the bird. Back to the bird: Flip it over so that the breast side is facing upward. With two hands (and a little bit of hulk-strength), press down firmly on the center of the bird until you hear a crack. This is the wishbone breaking! Voila. Your turkey is successfully spatchcocked. One last thing. See how those wings are splayed out? Give them a quick twist and tuck them underneath the body of the bird. Test Kitchen tip: This helps keep the wingtips from burning and allows your bird to lie nice and flat. Step 5: Add Herbs and Seasonings:  Mix the salt, pepper and minced herbs and rub (with gusto!) all over the turkey. Test Kitchen tip: Adding salt to the skin now will help remove extra moisture so the skin can get extra crispy. Step 6: Refrigerate overnight. Here’s where a little patience makes a big difference. Transfer the turkey to a rack on a foil-lined rimmed baking pan, then pop it in the fridge, uncovered, overnight, for up to 8 hours. Test Kitchen tip: Don’t be tempted to cover the turkey with plastic wrap or foil before chilling. You want it to air out. The more the skin is exposed to air drying in the fridge, the crisper it will be after roasting. Step 7: Get Cooking. Ready to roast? Dial up the oven to 450° and remove the spatchcock turkey from the refrigerator. Let your turkey come to room temperature while the oven gets toasty. (It’ll cook more quickly and evenly this way!) At last! It’s time to cook. Send the bird into the oven and roast for about 1-1/4 to 1-1/2 hours. You’ll know that it’s cooked to perfection when a thermometer inserted into the thickest part of the thigh reads 170°-175°. Step 8: Let Rest.  Don’t grab that carving knife just yet! Once out of the oven, let the turkey stand for 15 minutes before carving. This will help the meat retain its juices.

Originally posted by Taste of Home

Butterscotch Apple Cake

1 c. oil
3 eggs
2 c. sugar
2 1/2 c. SR flour
1 t. cinnamon
1 t. nutmeg
3 large apples, chopped (I left the peeling on)
6 oz. butterscotch chips

Heat over to 350 degrees. Spay 9x13 pan. Thoroughly combine eggs, oil, and sugar. Add flour and spices. Beat until thoroughly mixed. Batter will be thick. Use a sturdy spoon to add the apple bits. Scrape the mixture evenly into the pan. Sprinkle with butterscotch chips, pressing into batter. Bake for 1 hour until golden brown and pulling away from sides of pan. Cool thoroughly and cut into squares with a plastic knife. Yum!

1st picture: before baking

 2nd picture: after baking

Easy Chicken and Rice Casserole

2 c. rice, uncooked
1 large onion, chopped
2 c. chicken broth
2 cans cream of mushroom soup, undiluted
salt
 pepper
3 large bone in thighs, or skinless boneless chicken tenders*
2 T. butter, melted
2 t. thyme
1 clove garlic, minced
1 T. parsley, for garnish

Preheat oven to 350 degrees. Spray a 9x13 dish. Add rice, onion, broth, and soup. Stir until combined. Season with salt and pepper to taste. Place chicken in rice mixture and brush with melted butter. Sprinkle with thyme and garlic, season with more salt and pepper, if desired. Cover dish with foil and     bake 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden. Garnish with parsley before serving.

*May not take as long to cook if using chicken tenders.

Super Easy Cream of Chicken Casserole

1 rotisserie chicken, removed from bones, & shredded
1 can cream of chicken soup, undiluted*
1 c. rice, cooked

Combine all ingredients together and place in sprayed baking dish. Bake at 350 degrees for 20-30 minutes until heated through. *may substitute cream of mushroom soup instead, if desired. How much easier could it be!

Smokey Pasta with Turkey

16 oz. corkscrew pasta
1 T. oil
8 oz. smoked, fully cooked turkey*, cut into strips
1 can sliced mushrooms, drained
1 can cream of celery soup
1 c. milk
6 oz. smoked mozzarella, shredded

Prepare pasta as directed. Drain. Return hot empty pan to heat. Heat oil over low heat. Add turkey and mushrooms. Cook, stirring frequently. Stir in soup and milk, blending until smooth. Return cooked pasta and stir into sauce. Stir in cheese. Cook 1 minute until cheese is melted.

*May use ham instead if desired

Homemade Giant Twinkie Cake

15 oz. vanilla cake mix
1 3 oz pkg vanilla instant pudding
4 eggs
1 stick butter, melted
1 c. water
Filling: 
1 stick butter, softened
1 7 oz jar marshmallow creme
3 c. powdered sugar
1 t. vanilla
4 T. heavy cream

Preheat oven to 350 degrees. Spray a Bundt or angel food cake pan. Combine cake mix, pudding mix, eggs and melted butter with a hand mixer. Add water.Stir until smooth. Pour into sprayed pan, Bake about 45 minutes. Cool in pan 10 minutes and then invert onto wire rack *Carefully place back in Bundt pan. Make the filling. In a large mixing bowl, beat butter until light and fluffy. Add marshmallow creme, powdered sugar, and vanilla. Beat until smooth. Gradually add heavy cream. if mixture is too stiff and transfer to a piping bag or ziploc with the end snipped. Using a teaspoon, or melon baller, scoop out 8 -10 holes around bottom of cake. Pipe filling into holes, then carefully invert cake onto serving platter. Dust with powdered sugar.

*I just left it in the pan to cool, added filling and inverted out onto serving platter..

Easy Caramel Apple Crepes

1 t. sugar or splenda
2 T. cold water
1/4 t. cornstarch
1/4 t. cinnamon
salt
1/2 c. chopped fuji apple
1/8 t. lemon juice
1 T. light cream cheese, softened
1/2 c. light whipped topping, thawed
2, 9" dessert crepes (found in produce section)
2 t. caramel dip, room temperature (I use Smuckers sugar free)
powdered sugar, optional

In a small pan, combine sugar, cornstarch, cinnamon, and salt. Add water and stir. Add apple and lemon juice. Bring to medium heat and cover. Cook until apple has softened and liquid is thickened, about 4 minutes, uncovering occasionally to stir. Pour in bowl and cool. Add cream cheese and stir. Add whipped topping. Divide between crepes. Fold up each crepe and then roll up from the bottom. Place in sprayed skillet. Turn heat to medium. Add crepes, seam side down. Cook until slightly browned about a minute per side. Flip carefully and drizzle with syrup before serving. Makes 2.

Egg Casserole

9 eggs
1/2 c. heavy cream , or milk (cream makes eggs fluffier)
1/3 c. diced onion
1 T. butter
1 c. finely shredded cheddar cheese, may use sharp if preferred
1 1/3 c. diced ham, optional
1/2 c. diced green & red peppers
salt & pepper to taste

Preheat oven to 400 degrees. Cook onion in butter until softened. Cool. Whisk together eggs & cream/milk. Stir in remaining ingredients. Pour into a sprayed 9x9 dish. Bake 45-55 minutes or until knife inserted in the center comes out clean. I served this with crockpot mushrooms, (in case some people don't like mushrooms in their eggs), sausage balls, pecan orange bread, and fresh fruit.

*may be doubled for 9x13 dish.
**other ingredients may be substituted (cooked bacon, cooked sausage, mushrooms, different cheeses, spinach, etc...) Make it your own!

First photo: before baking, Second photo: after baking.

My Favorite Banana Bread

1/4 c. sugar
1 t. cinnamon
3/4 c. butter, softened
3 c. sugar
3 eggs
6 very ripe bananas, mashed, (6 mashed bananas = 2 c.)
16 oz. sour cream*
2 t. vanilla
2 t. cinnamon
4 1/2 c. SR flour
1 c. chopped pecans

Preheat oven to 300 degrees. Spray loaf pans. I used 12 mini loaves & 1 large heart shaped pan. Combine first two ingredients, or use a shaker. I keep the first two ingredients in a shaker top bottle for this occasion. Dust pans lightly with cinnamon sugar mixture. Cream butter & 3 c. sugar. Add eggs, bananas, sour cream*, vanilla, and cinnamon. Mix well. Add flour. Stir in nuts, if using. Divide into pans and bake for 1 hour 15 minutes** or until toothpick comes out clean. Yummy!! (May add chocolate chips if desired)

*I have also substituted yogurt for the sour cream.

**If you use muffin tins instead of loaf pans, it only takes 45 minutes.

***This makes a very moist bread. I would store it in the refrigerator, to keep it from spoiling.

                         Banana Bread with chocolate chips &/or pecans.

This heart shaped bread has chocolate chips on one side and pecans on the other