Pineapple Ham Steak

What you need:

Center Cut Ham Steak
1 Can Pineapple Chucks
1 1/2 TBSP Balsamic Vinegar
1 TBSP brown sugar
Pepper

How you do it:

In a large pan over medium heat simmer pineapple juice from the can, vinegar and brown sugar until well combined
Add ham steak to pan and cover with pineapple chucks
Cover and simmer for 10 minutes

Why it's so good:

I love ham. It's sweet and tender. This recipe is fast and easy. The ham usually comes pre-cooked so it takes no time to thoroughly heat it though. The balsamic and pepper add an interesting twist to the traditional Honey Glaze taste. Serve it up with smashed or baked potatoes with some butter and garlic. If you pop the potatoes in the microwave before you start the ham it should all be done about the same time.

Enjoy and Mangia Tutto!

Perfect Pot Roast

What you need:

4 1/2 lbs Beef Roast
2 cans Sliced Carrots
2 cans of Potatoes
1/4 cup Soy Sauce
1/4 cup Vinegar (i use rice, but apple cedar vinegar will work)
1/4 cup Olive Oil
1 cup Water
Salt and Pepper

How you do it:

Turn crock pot to high
Salt and pepper the meat and place in cooker
then add remaining ingredients
Leave on high for 5 to 6 hours
When ready take 1/4 cup of the cooking liquid to a separate pan and add 2 TBSP flour
Cook flour well then add remaining cooking liquid to pan for gravy

Why it's so good:

This is my absolute favorite pot roast. It's easy preparation and unique flavor is really quite perfect. The carrots, vinegar and soy sauce mellow into the beef broth that comes off the meet making for a savory gravy. The meat should be falling apart, the gravy will have a orange tint to it and the best part to can put everything in the pot and do what you have to do until it's time to eat.

Enjoy and Mangia Tutto!

Mail Box Cookies

I mail out two kinds of cookies to family and friends:

Brownie Cookies & Shortbread Stars
These recipes make enough bite size cookies for 4- 12oz tins.

Brownie Cookies

What you need:

1 box of Brownie Mix
The ingredients listed on the box
2 cups of Flour
*Option- Chocolate Chips, Nuts, M&Ms

How you do it:

Preheat oven to 365*
Mix all ingredients together
Mixture will be very thick like cookie dough
You should be able to form nickel size balls
Space 1 inch apart on cookie sheet
Bake for 8-10 minutes
Cookies begin to form cracking lines on top

Why they're so good:

Who doesn't love brownies, but to mail cut up brownie squares is kind of a pain. I love sending something rich and chocolaty but I never know about the temperatures and worry about having a melted chocolate disaster while my goodies are mailed around the country. I use small melting white chocolate pieces to be safe and almond slices in mine.

Shortbread Stars

What you need:
1 stick of Butter (softened)
1 1/4 cup of Flour
1 cup of Sugar
1/8 tsp of flavor (I use a vanilla, butter and nut blend)

How you do it:

** this is a very stiff dough, a kitchen-aid mixer will be your best friend**
Preheat oven to 365*
Mix softened butter, flavor and sugar
Add flour slowly
On a floured surface roll out dough to about an 1/4 inch think
** or 3/16" according to my husband
Use a cookie cutter to make small shapes, like stars
** if you don't have a cookie cutter, baby food jars and shot glasses make good small circles
I spray a little PAM over the cookies so sprinkles will stick better
Bake 10-12 minutes, until edges start to brown

Why they're so good:

I love shortbread cookies, they are dry, and not too sweet. I love them with tea or coffee in the morning, and with cold milk before bed. They ship well, and are cute decorated with nuts and sprinkles.

I hope this helps you send some sweets away for the holiday. Fast, Easy and Inexpensive. PERFECT! Since my life is hectic enough.

Enjoy and Mangia Tutto!

Spinach and Artichoke Pasta

What you need:

6 TBSP of Butter
1/2 cup finely minced onion
10 oz Artichoke Hearts
10 oz Spinach (frozen)
1 can Cream of Chicken
2/3 cup milk
1/4 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
3/4 cup cheese (I happened to have lots of cheese in my fridge when I made this so I used 1/4 cup each of Cheddar, Provolone and Swiss.)
1 lb Pasta (linguine, rigatoni, rotini, ziti)

How you do it:

Prepare Pasta, strain and set aside
In a large sauce pan saute onions in the butter until soft and translucent
Coarsely chop artichokes and prep spinach by defrosting it then ringing excess water through a dish or cheese clothe.
Break up spinach and add it along with cream of chicken, salt, garlic, and pepper
Add cheese and combine well
Add milk to mix and mix into pasta reserving a little extra for topping

Why it's good:

Essentially it's spinach and artichoke dip but over pasta. You could probably just leave out the milk and serve this as dip with chips or bread. You ring out the spinach because the extra water adds to much bitter flavor and turns the sauce an interesting color green. I literally used deli sliced cheeses for this dish, I even garnished with a torn up piece of Swiss cheese. Use what you have. I served it with Garlic Breadsticks, but I could see this as a great side dish to Parmesan Crusted Chicken. That recipe to come.

Enjoy and Mangia Tutto!