Danielle's Holiday RecipesDinners
Honey Baked Ham
Step 1 pick up the phone. Step 2 dial the honey baked store. Step 3 relax and look like you have slaved over a hot stove. Just kidding but for those of you who really don't wanna do all this baking you can always still call Honey Baked Ham stored or look them up online. Alright I guess it's actually time to get to work. First things first, you need ingredients.
| 1/2 spiral cut ham (fully cooked 7lb.) | 1/2 c. honey |
| 1/2 c. firmly packed brown sugar | 1/2 c. pear nectar |
| 1/2 c. orange juice |
Ingredients
| 12 Large Manicotti shells | 4 Cups Mozzarella Cheese, divided |
| 2 Cups Ricotta Cheese | 6 Tbsp. Chopped Fresh Basil or 2 Tbsp. dried basil |
| 1 (26 oz.) jar speghetti sauce, divided | 1/2 Cup Parmesan or Romano Cheese |
Baking Instructions
1) Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick
cooking spray.
2) Cook pasta according to package directions. Drain; rinse with cool
water. Let pasta dry on paper towels.
3) For filling, in medium bowl, stir together 3 cups mozzarella with
the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells
with prepared chesse mixture.
4) Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange
stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta.
Sprinkle with remianing mozzarella.
5) Bake manicotti for 15 minutes. Sprinkle with the Parmesan; Bake
for 10 minutes longer. Serve immediately.
Sunday Pot Roast
Ingredients
| 1 Beef Chuck Pot Roast (about 2 1/2 Pounds) | Salt and Black Pepper |
| 3 Medium Baking Potatoes (unpeeled and 1 pound each) | 2 Large Carrots |
| 1 Large Parsnip | 2 Large Celery Stalks |
| 1 Medium Onion, sliced | 2 Bay Leaves |
| 1 Teaspoon dried Rosemary | 1/2 Teaspoon dried Thyme |
| 1/2 Cup Beef Broth |
1) Trim any excess fat from beef. Discard fat. Cut beef into serving-size
pieces; season with salt and black pepper to taste.
2) Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots
and parsnip diagonally into 3/4-inch slices. Slice celery into 1 1/2-to
2-inch pieces.
3) Place potato, carrot, parsnip, celery, onion, and bay leaves in
slow cooker. Sprinkle rosemary and thyme over vegetables.
4) Arrange beef over vegetables in slow cooker. Pour broth over beef.
5) Cover slow cooker and cook pot roast on Low about 8 1/2 to 9 hours
or until beef is fork tender.
6) Remove beef to large serving platter. Arrange vegetables around
beef on platter. Remove and discard bay leaves. Serve pot roast with juices
from slow cooker or with gravy, if desired.