Ingredients
- 2 cups flour
- 1 Tbsp. sugar
- 1-1/2 tsp. Baking Powder
- 1/2 tsp. salt
- 1 cup each, shredded sharp cheddar, shredded Gruyere cheese
- 2 tsp minced garlic from jar packed in olive oil
- 1/3 cup chopped fresh chives
- 1 cup milk
- 1 egg, beaten
- PREHEAT oven to 400°F. Mix dry ingredients. Add milk and egg; stir just until moistened. Stir in cheese and chives.
- SPOON into greased and floured 9x5-inch loaf pan.
- BAKE 45 minutes. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack.
Cheesy Scalloped Potatoes
Ingredients
- 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread (light or regular)
- 2 cups low sodium chicken broth
- 1 cup milk
- 10 Yukon gold potatoes cut into 1/4-inch-thick slices
- 1 onion, thinly sliced
- 1 cup grated sharp cheddar cheese
- 1 cup grated Gruyere cheese
Directions
- Heat oven to 400ºF.
- Cook first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.
- Layer half each of the potatoes, onions and cheese in 13x9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
- Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese for the last 10 min.
Ingredients
- 1 cup mayonnaise (light or regular)
- 2 tbsp sugar (to lighten recipe, substitute unsweetened apple sauce)
- 1 tsp salt
- pepper to taste
- 1/4 tsp paprika
- 1/4 cup low fat milk
- 5 cups shredded cabbage or coleslaw mix
- 1 cup toasted slivered almonds
- 1/2 cup halved maraschino cherries
- 2 diced granny smith apples
- Whisk the first 6 ingredients together to make the dressing
- Toss over the next 4 ingredients, mix well and and enjoy!
Oven Roasted Asparagus
Ingredients
- 2 pounds fresh asparagus
- Extra Virgin olive oil
- Sea salt
- Freshly ground black pepper
- Preheat the oven to 400 degrees.
- Break off the tough ends of the asparagus.
- Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Ingredients
- 1 large bone in ham
- 1 cup pineapple juice
- 1 tsp curry powder
- 1 1/2 tsp Dijon Mustard
- 1/2 cup brown sugar, divided
- 6 pineapple rings
- 6 marschino cherries
- 6 toothpicks
- Mix the pineapple juice, curry powder, 1/4 cup of brown sugar, and mustard together and then drizzle over the ham. Cover ham tightly with parchment paper and tinfoil. Bake in a 325 oven for 20 minutes a pound.
- Remove ham from oven 30 minutes before cook time is over. Remove ham from roasting pan and add the second 1/4 cup of brown sugar to the pan juice to make a glaze. Bring to a boil and reduce slightly.
- Remove excess fat from ham, score, and return to the pan. Decorate with cherries and pineapple rings using the toothpicks as anchors. Pour glaze all over the ham and return to the oven for the last 30 minutes of roasting, glazing every 5-10 minutes.
When the ham comes out of the oven it is fine to rest while everything else cooks. The bread, potatoes, and asparagus can cook together in a pre-heated 400 degree oven for their respective cook times.
