Christmas Ham

Pre-cooked ham (size depends on your needs)
1 can pineapple, drained, reserving syrup
1 stick butter
1 cup brown sugar

Heat pineapple syrup, butter, and brown sugar until syrup consistency. Add the pineapple back and cook for 10 minutes.

Pour syrup over ham, placing pineapples on ham with toothpicks. Bake for 15 minutes per pound at 325.

Hash Brown Casserole

1 1/2 big bags shredded hash browns
1 cup chopped onion
1 stick melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
2 cups shredded cheddar cheese
5 cups frosted flakes, crushed
1/2 stick butter

Combine first 7 ingredients. Place in large, buttered baking dish. Comgine frosted flakes and 1/2 stick butter. Use cereal mixture to cover hash browns. Bake for 1 hour at 350.

Baked Beans

1 large can pork and beans
1/2 cup brown sugar
medium onion, chopped
green pepper, chopped
1/2 lb. bacon, chopped
ketchup and mustard, to taste

Brown bacon. Add onion and pepper.

Put beans in a large baking dish. Sprinkle with brown sugar. Add bacon, onion, and pepper mixture. Add ketchup and mustard to your liking. Stir and bake at 350 for 30 minutes.

Olive Nut Spread

2 8oz. packages cream cheese
10 oz. jar of olives, sliced
2 small packages walnuts, crushed
2 tbsp olive juice

Combine all ingredients. Chill for 24 hours. Spread on sandwiches or use as a dip with crackers.

Kicked-Up Baked Potato Soup

6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz mild cheddar cheese, shredded
8 oz sharp cheddar cheese, shredded
3 ribs celery
3 carrots, grated
½ yellow onion
Salt and pepper to taste


Bake potatoes until soft, do not peel. Cube potatoes into ¾ in squares.

In a large soup pot, combine butter and flour to make a roux. Cook for one minute, then slowly whisk in liquids.

Add salt and pepper, potatoes, cooked bacon, carrots, onion and celery. Cook until vegetables are tender. Add cheese and cook until melted. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Soup will be thick. Add milk to reheat.