Glazed Ham, Pineapple Casserole, and Creamy Asparagus

I had to add this one, although I've only tried the ham (at Publix - the Apron's Simple Meals) - but it was delicious, and the lady said the pineapple casserole was incredibly good!!!!  I know it seems a little unlikely, but so did the cheese/onion/strawberry preserves dip!  And this sounds perfect for Easter!

Pineapple Casserole
cooking spray
24 buttery-flavor crackers (Ritz), crushed
7 oz. white cheddar cheese, shredded
6 Tbsp all-purpose flour
1 cup sugar
2 20-oz cans pineapple chunks in juice, drained
(reserve juice for ham)
Preheat oven to 375F.  Coat 9x13 inch baking dish with cooking spray.
Crush crackers (should make about 1-1/2 cups).  Shred cheese
(should be about 2 cups).  Combine flour, sugar, and cheese;  stir in pineapple until evenly coated.  Place mixture evenly in dish;  top with cracker crumbs.  Bake (at 375) 25-30 minutes or until golden and bubbly.

Glazed Ham
1 half ham, fully cooked (6-8 pounds)
1/2 cup pineapple preserves
3 Tbsp pineapple juice (reserved from casserole)
Ham should be fully cooked and ready to serve.  Place ham on serving platter and let come to room temperature (whether it is still warm from being cooked, or cold from the fridge).   Combine preserves and juice;  microwave on high 1-2 minutes or until hot.  Slice ham and serve with sauce.  If you choose to heat the ham, follow package instructions.  To glaze ham, use up to 1/2 cup of pineapple preserves to coat ham before heating.

Creamy Asparagus
2 lbs fresh asparagus spears                                      1/2 tsp Kosher salt
1 Tbsp canola oil                                                       1/2 tsp pepper
1 cup European salad dressing                                   1/2 cup shaved Parmesan cheese
Trim asparagus; remove tough root end.  Preheat large saute pan on med-high 2-3 minutes.  Place oil in pan, then add asparagus;  cook 2-3 minutes or until lightly browned.  Reduce heat to low;  add dressing, salt, and pepper.  Cook and stir 1-2 minutes more or until asparagus is tender.  Top with cheese and serve.

Pineapple Salsa Salmon and Rice

1/2 lb fresh pineapple chunks

4 salmon fillets, skin removed

1 cup refrigerated salsa (in produce)

1 Tbsp honey mustard

2 tsp cornstarch

2 tsp prepared horseradish

2 cups rice

cooking spray

1/2 tsp lemon pepper seasoning

Chop pineapple into small pieces.  Check fish for bones.  Combine pineapple, salsa, honey mustard, cornstarch, and horseradish;  set aside.  Cook rice according to package directions.  Preheat large saute pan on med-high 2-3 minutes.  Coat both sides of fish with cooking spray;  sprinkle with lemon pepper seasoning.  Place fish in pan;  cook 3 minutes.  Turn fish and add salsa mixture.  Cover and reduce heat to medium;  cook 5-7 minutes or until 145 degrees (or flesh separates easily).  Serve fish and sauce over rice.

I tasted this at Publix one day, and it was SO good I bought the ingredients and made it for dinner that night.  It was delicious!!!!  And easy!  (Except for removing the skin from the salmon - not so much).

German Cornbread

2 Eggs
8 Oz. Sour Cream
1 Small Can Cream Corn
1 Large Onion Chopped
1/2 Cup Vegetable Oil
1 1/2 Cups Self Rising Corn Meal Mix

Combine ingredients. Pour into greased pan and bake at 450 Degrees for 25 Minutes until golden brown.

That Good Old Coalson Cooking!: Chess Bars!

That Good Old Coalson Cooking!: Chess Bars!: "Bottom Layer box yellow cake mix 1 stick butter, softened 1 egg Top Layer 8-oz block cream cheese, softened 16-oz box powdered sugar..."
YUM!!!!!!!!!!!!!

That Good Old Coalson Cooking!: Crawfish-Scallop Cakes

That Good Old Coalson Cooking!: Crawfish-Scallop Cakes: "I have not tried this recipe, but I have had it at one of my favorite restaurants. They stopped making this as an appetizer because it was..."
Um Joni, its in Greek or something. LOL!

Red Velvet Cake

1 1/2 Cups Wesson Oil
1 1/2 Cups Sugar
2 Eggs
1 Cup Buttermilk
2 1/2 Cups Plain Flour
1 Teaspoon Baking Soda
1 Teaspoon Vinegar
1 Teaspoon Vanilla
1 Bottle Red Food Coloring

Mix oil, sugar, eggs, buttermilk, vinegar, vanilla, food coloring.  Mix flour and soda together.  Gradually add flour/soda mixture to oil/sugar/buttermilk mixture.  Mix thoroughly.  Pour into (3) 8" cake pans and bake in 350 F. oven until done (approx. 20 to 25 min.)

Frosting
16 oz. box Confectioners Sugar
8 oz. Cream Cheese
1 Stick Butter
1 Cup Chopped Pecans

Mix butter, cream cheese, sugar thoroughly.  Stir in pecans.  Frost cake.

Basil-Roasted Red Pepper Spread

1/4 cup drained roasted red peppers
5 pitted black olives, chopped
1 12-oz tub cream cheese spread
1/4 cup lightly packed fresh basil
1 clove garlic
2 Tbsp sliced almonds, toasted
Party crackers (Ritz, Wheat Thins, etc)




Cut star shape from one pepper, using star-shaped cookie cutter; set aside. Chop remaining peppers, combine with olives.
Blend cream cheese, basil and garlic in blender until smooth. Clean cream cheese tub; line with plastic wrap.
Spoon 1/2 cup cream cheese mixture into tub, top with olive mixture and remaining cream cheese mixture. Press into tub.
Refrigerate 1 hour. Unmold onto plate and discard plastic wrap. Top with almonds and pepper star, and serve with crackers.