Ham and veggie Alfredo Bow-tie pasta

Alfredo Sauce:

1/4 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/2 teaspoon chicken bouillon
1/2 cup grated Parmesan cheese
1/3 cup Mozzarella cheese
Salt if needed
Freshly ground pepper to taste

Optional:

1 teaspoon dried parsley flakes
1/2 teaspoon Italian seasoning

Melt the butter in a big saucepan on low heat. Add the garlic and cook slowly stirring often. Do not let the garlic burn.

Add the cream and cook at medium-low until it thickens a bit, about 6-8 minutes stirring constantly. Do not let it boil or it will curdle. Add the cheeses and combine well. Season with salt and pepper if needed.

Stir in:

1/2 lb cooked hot pasta a little undercooked (it could be penne, bow-tie, linguine, fettuccine etc, etc, etc)
2 cups chopped fully cooked ham (or you can add cooked shrimp or chicken)
2 cups steamed or cook and tender mixed veggies

Add the meat, pasta and veggies to the pot with Alfredo sauce and combine well. Keep cooking on low and stirring.

Serve immediately.

Healthier Version of No Bake Chocolate Cookies

2 1/2 cups old-fashioned rolled oats
1/2 cup honey
1/2 cup coconut oil
1 cup smooth or chunky peanut butter
21/2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
1/2-1 cup slivered almonds, toasted

In a medium saucepan combine coconut oil, peanut butter, honey, chocolate chips and cocoa powder. Once everything is melted and smooth. Let boil for about 1 minute on low temperature and add vanilla stirring constantly. Immediately, stir in the coconut, oats and almonds if using. Combine well.
Drop tablespoonfuls onto a tray lined with parchment paper or aluminum foil. Place in the fridge to set.

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

Pumpkin Sheet Cake

Recipe by Paula Abbot

1 2/3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Mix altogether and pour into jelly roll pan.

Bake at 350 F for 20 minutes.

Frosting:

6 oz cream cheese, softened
3/4 cup softened butter
4 teaspoon milk
2 teaspoon vanilla
3 1/2 cups powdered sugar

Mix until creamy. Spread on top of cooled cake.

Pumpkin Chocolate Chip Bundt Cake

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup Canola oil
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 oz) pumpkin puree
1 cup semi-sweet miniature chocolate chips
1/2 cup chopped pecans

Combine the oil, sugar and eggs in a large bowl. Beat with an electric mixer until creamy.  Add the vanilla and pumpkin puree and mix.

In a medium bowl, combine the dry ingredients. Add the dry ingredients to the pumpkin mixture. Beat at low speed until thoroughly combined. Finally, add the chocolate chips and pecans.

Butter and flour a Bundt cake pan. Bake in a preheated 350 oven for 60-70 minutes.  Insert a toothpick in the cake to see if it comes out clean.

Place cake pan on a wire rack. Let rest for 5 minutes. Invert onto wire rack and cool completely.

Serve slices of cake with scoops of vanilla ice cream and caramel sauce if desired.  Butter pecan ice cream is a great choice, too.

Makes 12 slices