Michelle's blog: "Dinner Recipes"

Ingredients: * 5-6 lb. fully cooked ham * 1/4 cup whole cloves * 1/4 cup dark corn syrup * 2 cups honey * 2/3 cup butter * 1/8 tsp. white pepper Preparation: Preheat oven to 325 degrees F. Place ham cut side down in a foil-lined roasting pan. Using a sharp knife, score the surface of the ham in a diamong pattern. Place the whole cloves in the scored intersections. Combine corn syrup, honey, butter, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally. Keep this glaze in the top of a double boiler, over hot water, while baking ham. Brush glaze over ham, then cover with foil. Bake for 1 hour and 15 minutes at 325 degrees, basting ham every 10 to 15 minutes with the warm honey glaze. During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze. Watch the ham carefully during the broiling time! Remove ham from oven, cover with foil, and let sit for 10 minutes before serving. Serves 10-12

Ingredients: * 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each) * 1 tablespoon canola oil * 1 package (30 ounces) frozen shredded hash brown potatoes, thawed * 1-1/2 cups (6 ounces) shredded cheddar cheese, divided * 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted * 1/2 cup milk * 1/2 cup sour cream * 1/2 teaspoon seasoned salt * 1/8 teaspoon pepper * 1 can (2.8 ounces) french-fried onions, divided Directions: In a large skillet, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in half of the onions. Transfer to a greased 5-qt. slow cooker; top with pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes longer or until cheese is melted. Yield: 6 servings.

Ingredients: * 1/2 cup all-purpose flour * 2 teaspoons salt, divided * 1/2 teaspoon pepper * 2 pounds boneless beef round steak , cut into 1/2-inch pieces * 2 to 3 tablespoons vegetable oil * 6 medium onions, thinly sliced * 7 to 9 small red potatoes (about 1-1/4 pounds), halved * 1 bay leaf * 1 can (10-3/4 ounces) condensed tomato soup, undiluted * 2 cups frozen cut green beans, thawed Directions: In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef in batches and shake to coat. In a large skillet over medium heat, brown beef in oil on both sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top. Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6 servings.

Ingredients: * 1 package (7-1/4 ounces) macaroni and cheese * 1 pound ground turkey or beef * 1/2 cup chopped onion * 1 package (16 ounces) frozen mixed vegetables * 1/3 cup ketchup * 1/4 cup water * 1/2 teaspoon prepared mustard * 1/4 teaspoon garlic powder * 3/4 cup shredded cheddar cheese * Salt and pepper to taste Directions: Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, brown the turkey or beef with the onion; drain. Stir in vegetables, ketchup, water, mustard and garlic powder. Cook until vegetables are crisp-tender, about 10 minutes. Add cheddar cheese and stir until melted. Mix in macaroni and cheese. Season with salt and pepper. Yield: 4-6 servings.

INGREDIENTS * 4 skinless, boneless chicken breast halves * 1 (16 ounce) jar prepared salsa * 3 tablespoons brown sugar * 1 teaspoon brown mustard DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil. 3. Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.

INGREDIENTS * 1 (16 ounce) package kielbasa * 1 (7.6 ounce) package roasted garlic flavored instant mashed potatoes * 1 1/2 cups sauerkraut * 1/2 cup shredded mozzarella cheese (optional) DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add kielbasa and boil for 8 to 10 minutes to reduce the amount of fat; drain. Prepare mashed potatoes according to package instructions. 2. Cut kielbasa into 4 equal portions, then split each lengthwise so that they lay flat but are still attached. Layer each sausage with sauerkraut and mashed potatoes. Top with grated cheese. 3. Bake in preheated oven for 10 to 12 minutes, or until heated through and cheese is melted.

INGREDIENTS * 1/2 cup vegetable oil, divided * 4 cloves garlic, minced * 1 (28 ounce) can crushed tomatoes in puree * 1 (10 ounce) can tomato sauce * 2 tablespoons Italian seasoning * 1 teaspoon salt * 1 teaspoon white sugar * 1/2 teaspoon ground black pepper * * 2 cups plain dried bread crumbs * 1 cup all-purpose flour * 2 eggs * 1/4 cup heavy cream * 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices * 1 (15 ounce) container ricotta cheese * 2 cups shredded mozzarella cheese * 1/2 cup grated Parmesan cheese * 3/4 cup chopped fresh parsley * fresh parsley, for garnish (optional) DIRECTIONS 1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside. 2. Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork. 3. Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels. 4. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil. 5. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

RECIPE INGREDIENTS: Filling 1 pound lean ground beef or turkey 2 garlic cloves, crushed 1/3 cup chopped red bell pepper 1 tablespoon vegetable oil 2 cups canned crushed tomatoes 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon salt Cayenne pepper to taste 2 1/2 cups canned pink or red kidney beans, rinsed and well drained Pastry 1 cup all-purpose flour 1/2 cup yellow cornmeal 1/2 teaspoon salt 8 tablespoons unsalted butter, chilled and thinly sliced 1/4 cup ice water 1. For the filling: Brown the meat with the garlic and bell pepper in the oil in a large skillet over medium heat, breaking up the meat with your spoon as you stir. 2. Add the tomatoes and seasonings and cook for 5 minutes or until the mixture has thickened slightly. 3. Reduce the heat to low, add the drained beans, and cook for 5 more minutes, stirring frequently. Spoon the mixture into a 1 1/2-quart casserole or baking dish and let it cool while you prepare the crust. 4. For the pastry: Heat the oven to 400. Sift together the flour, cornmeal, and salt into a medium bowl. 5. Cut in the butter until the mixture looks like, well, coarse meal. Add the water and toss the dough lightly with a fork until it begins to come together. 6. Lightly gather it together some more, then press it into a disk. On a floured surface, roll it out until it's about 1/4 inch thick and slightly larger than your casserole. 7. Place the rolled-out dough on top of the casserole, as you would for a pie. Trim the edges, leaving a 1/2-inch overhang, turn them under, and flute. 8. Cut large slits into the crust to let the steam escape. If you're up to it, you can decorate the crust with any dough scraps. 9. Bake for 30 minutes or until the crust is well browned. Serves 4.

RECIPE INGREDIENTS: CHICKEN 2 tablespoons vegetable oil 3-4 pounds chicken pieces (legs, breasts, thighs) 1 small onion, chopped 2 ribs celery, thinly sliced 3 cups plus 1/2 cup water 1 bay leaf 3 chicken bouillon cubes 1 teaspoon salt Black pepper, to taste 5 medium-size carrots, peeled and thinly sliced 1/3 cup all-purpose flour DUMPLINGS 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon chopped fresh parsley 2/3 cup milk 1 large egg 1 tablespoon vegetable oil 1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. 2. Stir in the onion and celery. Sauté briefly. 3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes. 4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender. 5. Meanwhile, remove the chicken meat from the bones. 6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth. 7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer. 8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. 9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. 10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. 11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

Ingredients 4 tsp brown sugar 4- 3 oz boneless, skinless chicken breasts 1-2 cloves crushed garlic 1 to 2 tbsp canola oil for cooking Celery salt- 1/4 tsp Black pepper- season to taste 1 can chunk pineapple with juice 1 red pepper sliced in strips 1 onion chopped in big pieces 1 tbsp of your favorite vinegar- apple cider, rice, or balsamic 2 tsp corn starch- mix with the juice from the pineapples and the brown sugar Directions 1. Add the canola oil to a frying pan 2. Brown the garlic in the oil 3. Add chicken breasts, onion, red pepper 4. When chicken is fully cooked add the pineapple chunks and the juice mixed with the cornstarch, vinegar and brown sugar. 5. Cook until sauce thickens. If too thick add a little water. 6. Serve with brown or white rice. Number of Servings: 4