Ham and Cheese Braid

1 FAMILY:
1 loaf Rhodes bread dough
¼ cup butter or margarine
½ envelope hidden valley ranch mix ( not generic):
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese


TO PREPARE BEFORE FREEZING:
Roll bread dough out into a rectangular shape so its approx. 1/2 inch
thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross and twist. Continue cris-crossing until your pizza is braided. Brush remaining butter/ranch mixture over top. Sprinkle with poppy seeds. Wrap loaf with foil. To prepare after freezing: To thaw over night. Place in fridge as is if you wish to cook it on the foil. If you do not wish to cook it on the foil unwrap it and place on lightly greased baking sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before you are ready to bake place it on the counter to continue to thaw and begin to rise. Bake at 350 for 25-30 minutes.

If you bake it right on the foil there is no mess to clean up!

Tortellini & Meatball Soup

2- 48 oz chicken broth
3 cans diced tomatoes (with oregano & garlic)
2 envelopes Good Season's Italian Dressing Mix
Frozen Italian Style Meatballs, as many as you like
1 pkg tortellini filled with cheese
1 salad bag baby spinach

Combine chicken broth, diced tomatoes & italian dressing mix in soup pot... simmer.

While above is simmering, bake meatballs as directed and then add to soup pot.

30 minutes before serving, add tortellini & spinach.


DINNER DIVAS:

The above recipe makes A LOT, so I gave everyone about 1/2 to 2/3 that amount.  I have made it for Sunday School class social potlucks and it has fed everyone.

Thaw all ingredients... then heat up liquid portion to simmer.  Add meatballs (they are already baked) and continue to simmer.  30 minutes prior to serving, add tortellini & spinach.  Serve with garlic bread.

FYI:  I usually cut the meatballs in to halves or quarters before I add them to the soup pot, cause they are a little big for me as they come;)

Bourbon Pork Tenderloin

2 lbs pork tenderloin

3 tbsp low sodium soy sauce
3 tbsp bourbon
2 tbsp brown sugar
4 cloves garlic, minced

Remove pork from packaging and place in a shallow dish with a cover or in a reclosable plastic gallon bag.

In a small bowl, whisk together the soy sauce, bourbon, brown sugar and garlic.  Pour over tenderloin, marinate for at least 30 minutes or up to 24 hours.

Preheat over to 375 degrees.  Line a shallow roasting pan with foil and spray with nonstick cooking spray.  Remove tenderloin from marinade (discard marinade) and roast for 45 minutes, or until meat thermometer registers 165 degrees.  Let meat rest for 5 minutes, then slice and serve.

To grill, preheat grill to medium-high heat.  Grill tenderloin for 30 to 40 minutes, turning once, until meat thermometer registers 165 degrees.  The sugar in the marinade can cause the grill to flare, so watch carefully to avoid burning.  If necessary, place a piece of foil beneath the meat during cooking.

Freezer preparation:  Mix marinade as directed and pour over meat in a one-gallon freezer bag; seal tightly, label and freeze.

Serve with mashed potatoes that were provided.

Steak Wraps

Steak Wraps

Steak
Onion
Jalepenos
Cream Cheese
Bacon

Cut steak into bite size pieces. Add onion, jalepeno, cream cheese and wrap together with a piece of bacon and bind with toothpicks. Cook on grill to your liking. Please be careful before you eat to remove all toothpicks. We will prepare some steak wraps without jalepeno for your children.