• 1 lb penne uncooked
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion chopped
• 2 cups ham cooked, chopped
• 1 cup chicken broth low sodium
• 1 cup heavy cream
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 cup Mozzarella cheese shredded
• 1 cup cheddar cheese shredded
• 3/4 cup frozen peas
• 1 tbsp fresh parsley chopped
• 1/2 cup Parmesan cheese grated (optional)

INSTRUCTIONS

1. Cook the penne al-dente according to package instructions.
2. In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and saute for about 5 minutes until the onion softens.
3. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly.
4. Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts.
5. Add the pasta, peas, stir and cook for a couple more minutes.
6. Garnish with parsley and Parmesan cheese.

Source: Jo Cooks

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Ingredients

• 1lb sausage cooked. (Suggested 1 tube)
• 1 small yellow or white onion chopped and cooked in the sausage grease with the same meat when it’s done. About a cup of sausage.
• 6 eggs
• 1/2 cup of milk
• Small bag of frozen diced hash brown potatoes (this is the easy mommy hack for me)
• 8 oz bag of shredded cheese. The kids like the Mexican 4 cheese blend.
• Salt & pepper to taste. (When the sausage and onions are cooking)

Directions

1. Preheat oven to 350.
2. Prepare sausage & onion and salt & pepper when it’s done.
3. In a larger bowl coming all ingredients. Set aside a little bit of cheese. (I used to layer everything but for time this past year combined it all and it was a hit. I had Phoenix ready to eat and just tried to rush the layering)
4. Bake for 35 mins or until eggs are done. Top with remaining cheese and 5 more mins in the oven.

Source: The Hallmark Channel

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• 2 Large Sweet Potatoes
• ½ Tbsp Pumpkin Pie Spice
• 1 Tsp Smoked Paprika
• Pinch of salt and pepper

Topping

• ⅔ Cup Chopped Pecans
• ¼ Cup Shredded Cheese optional
• Brown Sugar or coconut sugar optional

Instructions

1. Preheat your oven to 400°F. Place the sweet potatoes in a baking tray and pierce them with a fork, then bake until soft.
2. Once the sweet potatoes are cooked remove from the oven and allow them to cool until ready to handle.
3. Cut each potato in half lengthwise, then gently scoop out the insides into a bowl. Stir in the spices and using a fork mix to combine and mash the sweet potato flesh.
4. Scoop this filling back into the sweet potato skins. Sprinkle with shredded cheese and chopped pecans and return to the oven.
5. Bake at 400°F for 8-10 minutes, until hot and melty. Enjoy!

Source: Healthy Fitness Meals

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Julie Ruttinger, who lives just outside Detroit, Michigan, is the proud keeper of the fruitcake that was baked by her great-great grandmother Fidelia Ford in 1878.

“It’s a great thing,” Ruttinger, 56, told the Associated Press. “It was a tradition. It’s a legacy.”

Ford’s fruit dessert was meant to age for a year before serving. Sadly, she passed away before the time came to indulge in the fruitcake. Ford’s husband being too sad to eat the cake, rested her obituary on top of the cake and enclosed it in glass.

The rock-hard loaf has since been passed down for five generations.

Ruttinger’s father, Morgan Ford, was entrusted with the cake until his death in 2013. The cake went to church, attended family gatherings and even appeared on “The Tonight Show With Jay Leno” over 15 years ago.

Leno bravely tried a tiny bite in 2003 after cutting into it with a pocket knife. “It needs more time,” the former late night host joked. Ford, who also took a nibble, described the confection as tasteless and “not good.”

The oldest known cake in the world that still exists today was made from sesame, honey and possibly some milk. It was found in the grave of Prince Pepionkh, who lived in Egypt around 2200 B.C., according to Guinness World Records.

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Rocoto peppers grow in Central and South America and have a fruity taste. Although the peppers are 40 times hotter than a jalapeño, they are tamed with a blend of maple syrup, cinnamon, cloves, cardamon, nutmeg, and black pepper — resulting in a sweet, spicy, and fragrant sauce.

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