Randy's Favorite Glaze for Ham

Glaze:

1/2 cup packed brown sugar
3 heaping tablespoons honey
1/2 cup pineapple juice
1 tablespoon Dijon mustard

Slices of fully-cooked ham ( I like to buy spiral ham)

Put all the ingredients in a small saucepan. Heat up to combine them well letting the honey dissolve.

Place ham slices in a 13 x 9-inch baking pan making sure you add some glaze in between layers. The pan has to be almost full of ham. Cover with aluminum foil and bake in a preheated 350 F for 45-50 minutes.

Remove from the oven and baste the slices with the juices.

Michele's Chicken Noodle Soup

1 lb chicken breast
1 can (10 3/4 oz) cream of chicken
1/2 medium onion, finely chopped

Cook on Low for 3 hours. Remove and shred. Do not discard the cream of chicken.

1 large carrot, peeled and chopped
2 sticks celery
7 cups low-sodium chicken broth
1 teaspoon dried parsley flakes
2 1/2 cups eggs noodles
Black pepper to taste

My additional ingredient:

1 tablespoon flour dissolved in 2 tablespoons cold water to thick the soup a little bit at the end.


In a medium-size pot, add the low-sodium chicken broth, celery and carrots. Let boil, cover and simmer for 30 minutes. Add the shredded chicken and the cream where it cooked. Stir in the noodles and cook on medium-low, covered until tender. Finally, add the flour dissolved in 2 tablespoons cold water and stir constantly until the soup thicken a little bit. Add some black pepper to taste and salt if needed. Stir in the parsley flakes.

Makes 4 servings

Pumpkin Bread

Dry ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

Wet ingredients:

1/2 cup vegetable oil
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1/2 cup sour cream

1 cup miniature semi-sweet chocolate chips to mix in the batter

1/2 cup miniature semi-sweet chocolate chips for sprinkling on top of both loaves

Mix dry ingredients in a medium-size bowl. Combine wet ingredients in a big bowl.

Add the dry ingredients to the wet ones mixing well. Stir in chocolate chips.

Butter and flour 2 9 x 5-inch loaf pans. Divide the batter among the pans and sprinkle with the 1/2 cup chocolate chips.

Bake in a preheated 350 F for 55 to 60 minutes or until a toothpick inserted in the middle of each loaf comes out clean.

Place the baking pans in a wire rack and cool almost completely. Invert onto a platter trying not to touch the top of the loaves.

Makes 14 servings