Turkey and Gravy

Pumpkin Cheesecake

Punch

Ingredients:

• 2 quarts of cranberry juice (you can use apple cranberry or other flavors)
• 1 quart of Sherbert (I used Lime)
• bottle of 7-up (you can use any clear soda pop)

Cheese

 

 

 

 

Spaghetti Sauce

 

Chicken Cordon Bleu

Chicken Breast
Spreadable cream cheese
Garlic
Butter
Parsley
Italian seasoning - optional
1-Bundle of Asparagus
1-Package of sliced ham
1- Package of bacon

I take the chicken breast and slice it as evenly down the middle so you can stuff it. Take your ham and spread the cream cheese over it adding 1-2 spears of asparagus. (Add a little Italian seasoning ). Roll up the slice ham with everything in the middle and stuff it in the chicken breast. I wrap the chicken breast with 2-3 slices of bacon. Melt 1 1/2 cubes of butter and garlic in a pan.

I pre-heat the oven at 350 degrees, Put the prepared chicken breast in a buttered baking pan. Brushing ( I spoon it on too) the garlic butter over the top of the chicken breast "sprinkling parsley over it" . Cook it for about 45 min - 1 hour, adding garlic butter half way through.

I steam the remainder of the asparagus and serve with it

Pineapple Roast

1-can of sliced Pine-Apple
1-bottle of Maraschino Cherries
1-Ham roast or pre-sliced ham ( both work well)
1-clove's

I put the Ham roast in my roaster at 350 degrees with 2 cups of water and let the ham cook until it was 160 degrees. Once it was at 160 degrees i sliced the top of the ham (scoring it into a hatch pattern) in the intersection of the hatch I put clove (sticking it into the ham), slicing the cherries into half's and placing the half's over the clove's. Then I place the pine-apple rings straight across the top. Using the pine-apple juice i mixed it with brown sugar over medium heat, stirring until all sugar was dissolved . Then put the brown sugar glaze over top and cooked the ham for another 45 minutes, brushing the glaze on 2-3 time.