Ingredients

• 1 (12 pound) bone-in ham
• 1/2 cup whole cloves
• 1/2 cup packed brown sugar
• 1 (20 ounce) can pineapple rings in heavy syrup
• 1 (4 ounce) jar chopped maraschino cherries
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Instructions

• Preheat the oven to 325 degrees F (160 degrees C).
• Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
• Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Instructions:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Ingredients

• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon sea salt
• 8 Roma tomatoes, sliced
• 2 (12 inch) pre-baked pizza crusts
• 8 ounces shredded Mozzarella cheese
• 4 ounces shredded Fontina cheese
• 10 fresh basil leaves, washed, dried
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup crumbled feta cheese

Instructions:

• Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
• Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
• Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Ingredients

• 1 pint strawberries, quartered
• 1 pint blueberries, rinsed and drained
• 1 pint fresh blackberries, rinsed and drained
• 1 pint fresh raspberries
• 1 pint red currants
• 1 tablespoon white sugar
• 3 tablespoons chopped fennel greens

Instructions:

• In a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.

Ingredients

• 4 medium bananas, peeled and halved horizontally
• 2 1/2 cups KELLOGG’S® RICE KRISPIES® cereal
• 1/2 cup coarsely chopped dried fruits or flaked coconut
• 1 (16 ounce) package vanilla-flavored candy coating or vanilla-almond bark
• 8 ice cream sticks

Instructions:

• Place banana pieces on foil-lined baking sheet. Cover with plastic wrap. Freeze until needed.
• In shallow dish combine KELLOGG’S® RICE KRISPIES® cereal and fruit. Set aside.
• With adult help, in small saucepan melt candy coating according to package directions. Remove from heat. Pour into another shallow dish.
• Remove bananas from freezer and insert an ice-cream stick into cut end of each banana piece. Dip banana halves into melted candy coating, letting excess drip off. Roll in cereal mixture until evenly coated. Return to baking sheet. Freeze for 15 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving.

Ingredients

• Chocolate Crust:
• 1 cup all-purpose flour
• 1/4 cup hot cocoa mix
• 1/4 teaspoon salt
• 1/3 cup shortening, chilled
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 drop red food coloring (optional)
• 1/4 cup finely chopped pecans
• Lemon Filling:
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 cup white sugar
• 3/4 cup boiling water
• 3 egg yolks, beaten
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 2 tablespoons butter, room temperature
• 2 tablespoons lemon zest
• 6 tablespoons fresh lemon juice
• 3 egg whites
• 3 tablespoons white sugar
• 1 cup heavy cream, chilled
• 1/4 cup shaved sweet chocolate

Instructions:

• Preheat an oven to 400 degrees F (200 degrees C).
• To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
• Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
• To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
• Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
• Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.

Ingredients:

• 6 eggs
• 1 cup white sugar
• 1/3 cup orange juice
• 1/3 cup cocoa powder
• 1 cup matzo cake meal
• 1 (10 ounce) package frozen strawberries, thawed
• 1 (12 ounce) bag semisweet chocolate chips

Instructions:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 6×8-inch baking pans.
• Beat the eggs in a bowl with a fork; beat in the sugar, orange juice, cocoa, and cake meal until thoroughly blended. Gently stir in the strawberries and chocolate chips; divide the batter between the 2 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted near the center of a pan comes out clean, about 45 minutes.

Ingredients

• 1 pound salmon fillets
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 finely chopped green onions
• 1/2 teaspoon salt
• 2 drops hot pepper sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce

Instructions

• In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
• In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
• Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.