-- Preheat oven; prepare step 1 of dessert recipe
-- Prepare cheesy shells recipe and begin to bake - 15 minutes
-- Complete dessert and chill - 20 minutes
-- Prepare sauce for ham; serve - 15 minutes
Ham and Orange Soda Sauce
1 fully cooked spiral-sliced ham (8-10 lb)
3 cups orange soda
1 (8-oz) can crushed pineapple in juice (undrained)
1/2 teaspoon fennel seeds
1/8 teaspoon ground allspice
1. The ham is fully cooked and ready to serve. It is best served cold or at room temperature to maintain its natural juices and tenderness. Remove packaging and transfer ham to serving platter; let stand no more than 30 minutes to bring to room temperature.
2. Combine remaining ingredients in large sauté pan on medium-high. Cook 8-10 minutes or until mixture has reduced by about three-fourths and sauce begins to thicken. Warm sauce can be poured over ham, separating slices to evenly coat, or served over ham slices. Carve ham and serve. Promptly refrigerate unused portions.
NOTE: Ham may dry out if heated. If heating ham is desired, follow package instructions and food safety guidelines. Use a meat thermometer for accuracy. Sauce may be poured over ham before heating. Individual slices may be warmed in a microwave.
Cheesy Tomato Shells
8 cups water
2 tablespoons unsalted butter
1 (12-oz) box pasta shells and cheese dinner
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 (14.5-oz) can Italian-style diced tomatoes (drained)
1 cup panko (Japanese breadcrumbs)
3/4 cup shredded reduced-fat Colby-Jack cheese
1. Preheat oven to 400°F. Place water in large saucepan. Cover and bring to a boil on high for pasta. Cut butter into small pieces while placing in small bowl to soften.
2. Stir pasta shells into boiling water. Boil 6 minutes, stirring occasionally. Stir in tomato trinity; boil 3 more minutes.
3. Drain pasta mixture; return to pan. Stir in cheese sauce (from packet); then stir in canned tomatoes. Transfer mixture to 2-quart baking dish.
4. Stir panko and shredded cheese into softened butter; mix, using fingertips, until well blended and spread evenly over pasta. Bake 15-20 minutes or until top is golden and sauce bubbles around edge of dish. Serve. (Makes 8 servings.)
1 (8-oz) package cream cheese
8 oz frozen non-dairy whipped topping (divided)
1/2 cup creamy peanut butter
2 cups reduced-fat milk
2 (4-serving) boxes chocolate instant pudding mix
1 (10.5-oz) package Bakery bite-size brownies
1/2 cup mixed nuts
1. Place cream cheese in large bowl; cut into 6-8 chunks. Remove lid from whipped topping; set both aside to soften.
2. Add peanut butter and 1 1/2 cups of the whipped topping to cream cheese; beat with electric mixer until creamy.
3. Whisk together in medium bowl, milk and pudding mixes until well blended. Stir in remaining 1 1/2 cups of whipped topping.
4. Cut brownies into quarters; place in dessert bowl (or parfait dishes). Top with one-half of the pudding mixture, then add the peanut butter mixture. Make final layer with remaining one-half pudding mixture. Chop nuts coarsely; sprinkle over top. Serve or chill until ready to serve. (Makes 16 servings.)