I felt so proud when I created this recipe, which my husband loved! Leftover ham, convenient cooking creme and garlic-herb seasoning make this pasta toss so delicious.


8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (8 ounces) spreadable cream cheese
1 cup plus 2 tablespoons 2% milk
1/2 teaspoon garlic-herb seasoning blend
1/4 teaspoon pepper
3 cups cubed fully cooked ham
2 cups shredded Monterey Jack cheese


Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, combine soup, cream cheese, milk and seasonings; add ham. Drain noodles. Add to ham mixture and mix well.
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Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheese. Bake, uncovered, until heated through, 20-25 minutes.

Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! 


1/2 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon prepared horseradish
2 tablespoons plus 1/4 cup cola, divided
1 fully cooked boneless ham (5 to 6 pounds), cut in half

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• In a small bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola. Rub over ham. Transfer to a 5-qt. slow cooker; add remaining cola to slow cooker. Cover and cook on low until a thermometer reads 140°, 6-8 hours.

This recipe features the best of two classics—baked potatoes and shepherd’s pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites.


6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced chives

TOPPINGS:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika


Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.

In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.

When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells.

In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.

Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.

Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang.


1/4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved
Minced chives


In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.

Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
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Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

This pork recipe comes from a friend of Danish descent who loves all things pork, both old recipes and new. Here's a dish she invented.

1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water



Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.

In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
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Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie


3 large eggs, room temperature
3-1/4 cups milk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

FILLING:
3 tablespoons butter, divided
1 cup frozen peas and carrots (about 5 ounces), thawed
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 cup 2% milk
1 cup chicken broth
2 cups chopped cooked turkey
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper


In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through.
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Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.