Hot Ham Sandwiches

Ingredients

• 3 pounds thin sliced deli ham
• 2 cups apple juice
• 2/3 cup brown sugar
• 1/2 cup sweet pickle relish
• 2 tsp. prepared mustard
• 1 tsp. paprika

Separate ham slices and plac in a slowcooker. Pour mixture over ham, cover and cook on low for 4 to 5 hours.
Serve on buns. Serves 12.
Add cheese, tomatoes, lettuce if desired.

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Baked Mac and Cheese

Ingredients

• 2 cups uncooked elbow macaroni
• 8 ounces cheddar cheese, shredded
• 8 ounces white American cheese, shredded
• 1 cup whole mile
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup unsalted buter, melted
• 1/2 teaspoon salt
• 1 teaspoon Tesas Pete (optional)

Preheat oven to 350 degrees. Grease 9x13-inch baking dish; set aside. Cook macaroni according to box instructions; drain. Return to saucepan. While macaroni is hot, add cheese, and stir well. Spread macaroni mixture in the baking dish. Whisk milk, sour cream, eggs, butter, salt and Texas Pete together in a bowl. Pour over macaroni.

Bake for 35 to 40 minutes or until golden brown and bubbling.

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French Toast

Ingredients

• 4 large eggs
• 3/4 cup milk
• 2 teaspoons of cinnamon
• 8 thick slices of 2-day-old bread (better if slightly stale)
• Butter (can sub vegetable oil)
• pinch of salt (or add to taste)
• Maple syrup
• Optional - any or all
• 1 tablespoon vanilla
• 2 teaspoons freshly grated orange zest
• 1/4 cup Triple Sec
• Fresh berries if available

In a medium bowl, whisk together the eggs, milk, and cinnamon. If using any of the optional ingredients stir in the vanilla, orange zest and Triple Sec now. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

Melt some butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.
Fry the French toast until browned on one side, then flip and brown the other side. Serve hot with butter, maple syrup, and if available, fresh berries.

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Kentucky Hot Brown Bake

This is not your traditional Kentucky Hot Brown. If you have ever had the real deal, then you already know that. If you have never had a Hot Brown, here is a description for you: Turkey, bacon, tomato on toast, served under so much cheese sauce that you cannot find the sandwich.   Amazing!

Ingredients

• 8 oz package refrigerated crescent rolls
• 1 lb. package smoked turkey lunch meat
• 8 slices cooked bacon
• 8 slices Swiss cheese
• 3 Roma tomatoes, sliced thin
• 4 eggs, beaten

Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8" pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.

Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.

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Fried Green Tomatoes

Servings: 5

Ingredients

• 2 large green tomatoes
• 1/4 cup flour
• 1/4 cup Panko breadcrumbs
• 2 eggs
• 1/2 cup olive oil
• 2 tablespoons goat cheese, crumbled
• 1/2 cup ranch dressing
• 1 tablespoon Sriracha sauce

Slice each tomato into medium-thick slices.
Crack eggs into a shallow bowl and scramble with a fork.
Add flour to a second shallow bowl and Panko breadcrumbs to a third.
Dredge tomato slices in flour, then egg, and finally, Panko. Set each slice aside on a paper towel or plate.
Place a cast iron skillet or sauté pan on medium-high heat, and add olive oil until entire bottom of the pan is covered.
Drop a small amount of Panko breadcrumbs into the mixture until it bubbles. Add tomatoes to the skillet or sauté pan. Depending on pan size, you may need to fry in two batches. Tomatoes should not overlap.
Cook each tomato slice for approximately two minutes or until golden brown, then flip and repeat.
Once tomato slices are golden brown on both sides, remove from oil with a wire spatula and place on a paper towel-lined plate.
In a medium bowl, combine ranch dressing and Sriracha sauce. Set aside.
Serve tomato slices on a bed of hand-chopped romaine leaves.
Drizzle ranch mixture over tomatoes and sprinkle goat cheese crumbles.

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Taco Soup

Ingredients

• 1 lb. ground beef (you can substitute lean ground turkey)
• 1 pkg. Hidden Vally Ranch dressing mix
• 1 egg
• 1 can pinto beans (can use kidney beans)
• 1 can whole kernel corn
• 1 can diced tomatoes (any flavor)
• 1 large onion, chopped
• 1 pkg. taco seasoning mix
• 1 can spicy chili beans (can use kidney beans)
• 1 can diced tomatoes (Mexican flavor)

Brown meat and onions, drain. Mix ranch dressing mix and taco seasoning into meat. Then without draining, add all of the other ingredients. Simmer 1 hour.

Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. If you're sensitive about spicy foods you can use kidney beans.

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Taco Pasta Salad

Ingredients

• 1 package spiral pasta
• 1 pound ground beef
• 3/4 cup water
• 1 taco seasoning packet
• 2 cups shredded cheddar
  
• 1 green pepper, chopped
  
• 1 onion, chopped
  
• 1 tomato, chopped
• 2 cans sliced olives, drained
• 1 bottle Catalina or Wetern salad dressing

Cook pasta according to package directions. Meanwhile, in a skillet, cook meat over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.

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Cheeseburger Pie

Ingredients

• 1 can crescent rolls
• 1 pound ground beef
• 1/4 cup chopped onions
• 1/3 cup chopped pickles
• 2 tablespoons ketchup
  
• 1 teaspoons mustard
  
• 2 tablespoons flour
  
• 2 tablespoons pickle juice
• 2 tablespoons milk
• 2 cups shredded cheese

Preheat oven to 375 degrees F. Unroll crescent rolls and press into 13x9 inch pan. Cook ground beef, stir in onions, chopped pickles, ketchup, and mustard. sprinkle with flour, add pickle juice, and milk. Cook and stir until thick and bubbly. Remove from heat and add 1 cup shredded cheese. Pour into prepared crust. Bake 15 minutes. Remove from oven and top with remaining cheese.

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Crispy Baked Potato Wedges

Serves two

Ingredients

• 5 Tbsp olive oil
• 2 garlic cloves
• 1/2 lemon
• 2 tsp Mrs. Dash Original Blend
• 4 medium sized potatos
• Optional: 2 Tbsp Parmesan cheese

Preheat oven to 400 degrees. Cut each potato lengthwise to make eight wedges. Dry potato wedges on paper towels, rub with 1/2 Tbsp. olive oil and 1/2 Tbsp. Mrs. Dash® Original Blend. Roast on baking pan (put on optional Parmesan cheese at this time) for about 30 minutes, turning at 15 minutes to evenly brown potatoes. Mix garlic, lemon juice and remaining olive oil in a small pan with remaining Mrs. Dash® Original Blend. Serve alongside roasted wedges for dipping.

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How To Bake a Potato in the Oven

Ingredients

• 1 russet potato per person
• Olive oil
• Salt
• Pepper
• Fork
• Optional: foil covered baking sheet

1. Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat the oven to 425ºF while you're preparing the potatoes.
2. Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.
3. Rub the potatoes with olive oil. Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine.
4. Season the potatoes. Generously sprinkle the potatoes on all sides with salt and pepper.
5. Prick all over with a fork. Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.

Bake the potatoes

You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.

Recipe Notes
• To cut down the baking time, microwave the potatoes for 3 to 4 minutes in the microwave before baking.
• For softer skins, wrap the potatoes in foil before baking.
• For extra-crispy skins, brine the potatoes. Stir 2 tablespoons kosher salt into 1/2 cup water until dissolved. Soak each potato in the brine. Drain and bake directly on the rack as instructed above. Brush with oil during the last 10 minutes of baking.

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