[{"title":"Cook Like A. Champion TV Show","ingredients":null,"directions":"","description":"synopsis of Cook Like A. Champion TV Series:      Thank you for the opportunity to share my vision and dream with you!  Chef Ace Champion; owner, host, and executive producer of Champions Production which produces the TV hit Cook Like A. Champion TV series. What separates Cook Like A. Champion from other TV cooking shows is my signature Infusion Style of Cooking, combining cultures and flavors from all over the world. Cook Like A. Now available on over 150 TV broadcasting channels Including over the air, cable, stalactite, direct TV, dish, and more. We have over 100 online on-demand platforms in over 65 countries and growing!  Our home is Wisconsin with six stations currently broadcasting.  We are on weekly in some markets and 7 days a week in others. You will find the and more. ","category":null,"numServings":"","prepTime":"","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717358752_1000216.jpg"},{"title":"Smoked White Magic Leg of Lamb with Sweet n Spicy BBQ Sauce","ingredients":"INGREDIENTS\tQUANTITY\tPROCEDURE For the Ribs\t\t Boneless Leg of Lamb\t3 pounds \tOr 4 pound bone-in Spicy Mustard\t\u00bc cup per rack\tTotal of \u00be cups Smoked Paprika \t2 tablespoons\t White Magic Seasoning\t.about 2 tablespoons\tTo taste Hickory Liquid Smoke\t\u00bd cup\tOptional For the Sauce\t\t Garlic Avocado Oil\t1 Tablespoon \t Red Onion\t\u00bd cup\tMinced Garlic\t6 cloves\tMinced Pineapple Chunks\t1 cup\tDiced small Ketchup\t1 \u00bd cups\t Apple Cider Vinegar\t\u00bc cup\t Dark Brown Sugar\t\u00bd cup\t Molasses \t\u00be cup\t Black Pepper\t2 teaspoons\t Tomato Puree\t\u00bc cup\t Worcestershire Sauce\t\u00bc cup\t Hickory Liquid Smoke\t2 tablespoons\t White Magic Season\t\u00bd tablespoon\t Hot Pepper Sauce\t2 tablespoon\tMild pepper sauce Dark Whiskey\t\u00be cup\tOr your favorite whisky or rum Directions for the Ribs: 1.\tDrizzle liquid smoke over all of the lamb then rub the mustard over it. 2.\tSeason all sides of the lamb with White Magic Seasoning and allow marinating for at least 10 minutes so the flavors settle. 3.\tSet your smoker to 240 and add the lamb. If using an over set your temp to 250 and add lamb to a baking pan with a little water at the bottom. 4.\tSmoke or bake ribs for about 3-4 hours until the internal temp is about 145. Make the sauce as you are waiting for the ribs. 5.\tWhen done allow resting at room temperature for about 10 minutes before cutting so the juices inside settle. Directions for the Sauce: 1.\tIn a medium stock pot, heat oil on a medium heat. Add in the onions and garlic and saut\u00e9 for a few minutes. Add the pineapple chunks with the juices and mix well. Add in \u00bc of the whiskey and flamb\u00e9. Add in the remaining ingredients. Mix well 2.\tCook on a smooth medium heat uncover for about 12-15 minutes or until the sauce has thickened nice. Taste to see if you need to add any more seasoning. Serve with your favorite serve on the side of the lamb as dipping sauce . Recipe Created By: Chef Ace Champion","directions":"\r\n\r\n\r\n\r\nINGREDIENTS\r\n\r\n\r\nQUANTITY\r\n\r\n\r\nPROCEDURE\r\n\r\n\r\n\r\n\r\nFor the Leg of Lamb\r\n\r\n\r\n \r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nBoneless Leg of Lamb\r\n\r\n\r\n3 pounds \r\n\r\n\r\nOr 4 pound bone-in\r\n\r\n\r\n\r\n\r\nSpicy Mustard\r\n\r\n\r\n¼ cup per rack\r\n\r\n\r\nTotal of ¾ cups\r\n\r\n\r\n\r\n\r\nSmoked Paprika \r\n\r\n\r\n2 tablespoons\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nWhite Magic Seasoning\r\n\r\n\r\n.about 2 tablespoons\r\n\r\n\r\nTo taste\r\n\r\n\r\n\r\n\r\nHickory Liquid Smoke\r\n\r\n\r\n½ cup\r\n\r\n\r\nOptional \r\n\r\n\r\n\r\n\r\nFor the Sauce\r\n\r\n\r\n \r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nGarlic Avocado Oil\r\n\r\n\r\n1 Tablespoon \r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nRed Onion\r\n\r\n\r\n½  cup\r\n\r\n\r\nMinced\r\n\r\n\r\n\r\n\r\nGarlic\r\n\r\n\r\n6 cloves\r\n\r\n\r\nMinced\r\n\r\n\r\n\r\n\r\nPineapple Chunks\r\n\r\n\r\n1 cup\r\n\r\n\r\nDiced small\r\n\r\n\r\n\r\n\r\nKetchup\r\n\r\n\r\n1 ½ cups\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nApple Cider Vinegar\r\n\r\n\r\n¼ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nDark Brown Sugar\r\n\r\n\r\n½ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nMolasses \r\n\r\n\r\n¾ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nBlack Pepper\r\n\r\n\r\n2 teaspoons\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nTomato Puree\r\n\r\n\r\n¼ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nWorcestershire Sauce\r\n\r\n\r\n¼ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nHickory Liquid Smoke\r\n\r\n\r\n2 tablespoons\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nWhite Magic Season\r\n\r\n\r\n½ tablespoon\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nHot Pepper Sauce\r\n\r\n\r\n2 tablespoon\r\n\r\n\r\nMild pepper sauce\r\n\r\n\r\n\r\n\r\nDark Whiskey\r\n\r\n\r\n¾ cup\r\n\r\n\r\nOr your favorite whisky or rum\r\n\r\n\r\n\r\n\r\n \r\nDirections for the Ribs: \r\n1.     Drizzle liquid smoke over all of the lamb then rub the mustard over it.\r\n2.     Season all sides of the lamb with White Magic Seasoning and allow marinating for at least 10 minutes so the flavors settle.\r\n3.     Set your smoker to 240 and add the lamb. If using an oven set your temp to 250 and add lamb to a baking pan with a little water at the bottom.\r\n4.     Smoke or bake ribs for about 3-4 hours until the internal temp is around 145 degrees. Make the sauce while waiting for the ribs.\r\n5.     When done allow resting at room temperature for about 10 minutes before cutting so the juices inside settle.\r\nDirections for the Sauce:\r\n1.     In a medium stock pot, heat oil on a medium heat. Add in the onions and garlic and sauté for a few minutes. Add the pineapple chunks with the juices and mix well. Add in ¼ of the whiskey and flambé. Add in the remaining ingredients. Mix well\r\n2.     Cook on medium heat uncovered for about 12-15 minutes or until the sauce has thickened nice. Taste to see if you need to add any more seasoning. Serve with your favorite serve on the side of the lamb as dipping sauce.\r\n \r\nRecipe Created By: Chef Ace Champion","description":"A balanced blend of smoke and White Magic slow-smoked until tender and juicy served with a Sweet and Spicy Pineapple Whiskey BBQ Sauce! This recipe is perfect for the upcoming holidays like Thanksgiving and Christmas but can be enjoyed any time of the year. ","category":"Grill","numServings":"6","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717357626_1000216.jpg"},{"title":"White Magic Grilled Chicken Kabobs","ingredients":"Bonless Skinless Chicken Tenderloins\r\nAssorted Bell Peppers cut into chunks\r\nYellow Squash\r\nZucchni\r\nPineapples","directions":"Marinate chicken in olive oil and seasonings for at least 4 hours or over night\r\nSoak wooden skewers in cold water to prevent them from burning\r\nAdd chicken, vegetables, and pineapples to skewers\r\nCook for 10 minutes or until chicken is cooked all the way through\r\nServe with rice or pasta salad","description":"Delicious juicy grilled chicken kabobs full of flavor that pairs well with a pasta salad or rice! This recipe is perfect for summer entertaining or a quick and easy dinner!  It is very verstaile because you can change the meat and vegetables to your taste! You can turn this into a vegan meal and leave the chicken out of the recipe!","category":"Grill","numServings":"10","prepTime":"15","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717298523_492.jpg"},{"title":"WHITE MAGIC CHICKEN THIGHS WITH A CITRUS SPIKED BBQ GLAZE & CHARRED CORN","ingredients":"Chicken thighs (bone-in, skin-on)\r\nMis\\' Rubin\\'s White Magic Seasoning\r\nFreshly cracked black pepper\r\nCanola or vegetable oil\r\nApricot jam\r\nBBQ Sauce\r\nHoney\r\nLemon zest and juice\r\nFresh corn kernels\r\nSweet onions\r\nSweet red bell peppers\r\nFresh asparagus spears\r\nBacon","directions":"\r\nPreheat your Blackstone griddle on high while you prepare your chicken thighs. See notes to find cooking instructions for the BBQ or skillet.\r\nTo make it easier, lay your chicken thighs out on a baking sheet. Start by separating the skin from the meat of the thigh at one end. You can do this by slipping one finger under the skin and moving it around underneath to create a pocket. Try to only have one side of the skin separated, enough that you can season the meat underneath. Keeping the other edges of the skin attached helps to keep it on the chicken, and from shrinking while it cooks.\r\nSeason the meat under the skin, and on the bottom of the chicken thighs with Mis\\' Rubin\\'s White Magic Seasoning and freshly cracked black pepper. See notes for substitutions.\r\nTake your thighs out to your preheated Blackstone griddle. Put a thin layer of oil over the cooking area, and then put your chicken thighs on, skin side down. Leave them for roughly 10 minutes. You can check after 8 minutes to make sure they aren\\'t burning. You want to leave them like this under the skin is very crisp and a golden amber colour.\r\nWhile the chicken is cooking, make your glaze. Put all of the ingredients into a small pot and mix together over medium-high heat until the jam has melted down and everything is combined, then remove from the heat. If you have a small stainless steel or cast iron pan you can place it directly onto the Blackstone griddle to cook.\r\nOnce the skin on your chicken thighs is a deep amber colour, flip them over to finish cooking, roughly another 10 minutes. They are ready to eat when an instant read thermometer reaches 165°F. Make sure when you\\'re checking the temperature that the tip of the prob is in the center of the meatiest part, and not touching any bones.\r\nRemove to a serving dish to cool, and immediately brush on the citrus spiked BBQ glaze. Let the chicken rest for 5 to 10 minutes before serving, brushing once more with the glaze during this time.\r\n","description":"Grilled chicken thighs with a citrus spiked BBQ glaze cooked on the Blackstone (with instructions for the BBQ and skillet). This pairs great with my charred spring vegetable salad loaded with fresh corn, onions, sweet peppers,asparagus, and a few strips of bacon.","category":"Side Dishes","numServings":"5","prepTime":"15","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717207383_1000334.jpg"},{"title":"Easy Mango Salad with White Magic Dressing","ingredients":"1 Ataulfo mango\r\n1 medium tomato\r\n1\/4 Red Onion\r\n1\/2 Green Bell Pepper\r\n2 Stalks of Celery\r\n1 tbsp Olive oil\r\n2 tbsp Lemon juice\r\n1\/2 tsp Red wine vinegar\r\n1 tsp White magic seasoning","directions":"\r\n\r\nPeel the red onion and mango and chop them up into small cubes and place in a large bowl.\r\n\r\n\r\nWash and chop up the tomato, green bell pepper, celery, and parsley and add them to the bowl as well.\r\n\r\n\r\nToss all the ingredients well together.\r\n\r\n\r\nMake the dressing by adding all the ingredients to a mason jar or bottle with a lid. Shake them well until mixed.\r\n\r\n\r\nDrizzle the dressing over the mango salad and enjoy!\r\n\r\n","description":" \r\nPacked with fresh ingredients and gobs of flavor, this easy mango salad will have your taste buds tingling. It is absolutely delicious as a side salad at lunch, dinner, and your next picnic!","category":"Salad & Soup","numServings":"2","prepTime":"15","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1716367255_100673.jpg"},{"title":"No Machine Homemade Ice Cream","ingredients":"1 14-ounce can sweetened condensed milk\r\n1 tablespoon vanilla paste or extract\r\n\u00bd teaspoon kosher salt\r\n2 cups (474 ml) heavy cream, cold","directions":"Instructions:\r\nStep 1: Place an 8½ by 4½-inch metal loaf pan in the freezer.\r\nStep 2: Whisk together the sweetened condensed milk, vanilla, and salt in a large bowl. Set aside.\r\nStep 3: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium to medium-high speed until stiff peaks form.\r\nStep 4: Gently fold the whipped cream into the milk mixture in two installments. (If you want to add chocolate chips, strawberries, blueberries anything you want, add here) Scrape the ice cream into the cold pan, smooth the top, and tightly cover in plastic wrap.\r\nStep 5: Freeze for 4 to 6 hours, depending on how soft you like your ice cream (I’m partial to soft here, in case you were wondering). If frozen solid, let rest briefly on the counter until scoopable. Keep the ice cream, wrapped, in the freezer for up to a week.","description":"I have bought several machines but they are bulky, take a lot of time and can\\'t find them in the cabinet when I need them, so I came up with an easy recipe to make homemade ice cream with NO MACHINE.  It is easy, you can make any flavor you desire and kids and adults LOVE IT!  Ice Cream, we all scream...this is delicious!","category":"Dessert","numServings":"5","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714921225_94810.png"},{"title":"Stuffed Peppers","ingredients":"1 pound Ground Beef\r\n4 medium red, yellow or green bell peppers\r\n1\/2 cup minced onion\r\n2 teaspoons minced garlic\r\n1 can (14-1\/2 ounces) diced tomatoes with green peppers and onions, drained\r\n1\/2 cup cooked white or brown rice\r\n3 tablespoons tomato paste\r\n2 teaspoons dried parsley\r\n1\/2 teaspoon salt\r\n1\/4 teaspoon black pepper\r\nChopped fresh parsley (optional)","directions":"Instructions:\r\n\r\nCoat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.\r\nMeanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1\/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.\r\nRemove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.\r\n","description":"If you want to make a beautiful meal that is tasty, try making Stuffed Peppers.  It is like a food with a built in plate.  It goes great with a lettuce salad and garlic toast.  It is a great recipe for when you just need a change from the normal recipes you cook and serve weekly.  It is hardy but still feels light. Enjoy!","category":"Beef","numServings":"4","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714920724_94810.png"},{"title":"Cream Cheese Cherry Trifle","ingredients":"Store Bought Angel Food Cake\r\n1 Can Pie Cherries\r\n1 bar of cream cheese\r\n1 small to medium tub of whipped topping","directions":"Directions:\r\nCream the Cream Cheese and Whipped Topping together with an electric mixer.  Set Aside.  Now become Picasso.  Cut the angel food cake into slices that are all the same size.  Set Aside and start to build your masterpiece.\r\n1.  Layer the bottom with a little bit of the cherry juice.  Then layer with cake slices.  Then layer with Cream Cheese Whipped topping mixture. Then layer with Cherries.  Repeat this process.  Make sure the top is Cream Cheese Whipped topping with a little bit of cherries on top.","description":"My husband loves this dessert.  It is similar to something his Mother use to make him when he was growing up.  It is beautiful to look at, taste amazing and so easy to make.  It is great for the family, when company is coming or to take to a social.  Try it.  You will love this recipe!  Tastes a little like cherry cheesecake. Enjoy!","category":"Dessert","numServings":"4","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714920106_94810.png"},{"title":"Low Fat Homemade Vanilla Almond Coffee Creamer","ingredients":"2 cups fat free half and half\r\n2 teaspoons vanilla extract\r\n1 teaspoon almond extract\r\nAgave nectar, stevia, or sugar to sweeten (optional; sweeten to taste)","directions":"\r\nAdd fat free half and half to a small saucepan over medium heat. Heat until heated through. Stir in the vanilla and almond extracts. Stir in sweetener to taste if desired. Remove from the heat. Let cool and store in an airtight container in the fridge. Shake well before each use.\r\n","description":"I wanted to make my own coffee creamer and all of the recipes use heavy cream or condensed milk which while I know it adds a nice creamy texture, I didn\\'t want the fat that comes along with it. So my base for my homemade creamer is fat free half and half.  It works and taste great.  Coffee creamer you buy at the store, read the ingredients.  It has so many chemicals.  This is something you can feel good about with your coffee.","category":"Let's Drink","numServings":"15","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714919500_94810.png"},{"title":"The Best Soft Boiled Eggs","ingredients":"egg","directions":"\r\nInstructions\r\n\r\n\r\n\r\n\r\n\r\nBring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.\r\n\r\n\r\n\r\n","description":"I remember when my Mom would make Soft Boiled Eggs for Breakfast.  It wasn\\'t often so it was a treat.  I loved having my toast cut into slices and I would dunk my toast into the egg and then spoon out the rest for the last great bite.\r\nThis is an awesome breakfast for kids.  They will remember it because it is fun and tastes great! ","category":"Breakfast","numServings":"1","prepTime":"3","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714918811_94810.png"},{"title":"Pineapple Coleslaw","ingredients":"1 (16-oz) package coleslaw mix\r\n1 cup chopped pineapple from a can of chopped pineapple\r\n2 Tbsp vinegar\r\n2 tsp sugar\r\n\u2154 cup mayonnaise\r\n\u2154 cup mayonnaise","directions":"\r\nInstructions:\r\n\r\n\r\n\r\n\r\n\r\n\r\nIn a large bowl, whisk together vinegar, sugar, mayonnaise and pepper. Add pineapple and slaw mix. Toss to combine. Chill.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nI used a bag of shredded coleslaw mix. Feel free to chop your own cabbage.\r\nFor the pineapple, I drained a can of chopped pineapple and used 1 cup of the pineapple chunks. You can use fresh pineapple if you prefer.\r\nCan add a tablespoon of pineapple juice from the canned pineapple if you would like. Don’t add too much or the coleslaw will be runny.\r\nFeel free to toss in some toasted coconut or jalapeños to the coleslaw. SO good!\r\nCan coleslaw be made in advance? Yes! You can mix up the coleslaw the day before serving and store covered in the refrigerator.\r\nThe coleslaw will keep 3 to 5 days tightly covered in the refrigerator.\r\n\r\n\r\n","description":"Summertime is all about outdoor BBQ\\'s and picnics.  Pineapple coleslaw is a great item for any outdoor event.  It is cool and taste and so easy to make.  Adding Pineapple to your coleslaw gives it this hit of sugar and sweetness that makes your slaw so unique.  Eveyone will love it and ask you for the recipe! Enjoy!","category":"Salad & Soup","numServings":"3","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714918425_94810.png"},{"title":"Churro Popcorn with a Chocolatey Drizzle","ingredients":"1 Teaspoon Cinnamon\r\n2 Tablespoons Sugar\r\n1 bag popcorn with Butter\r\n1\/4 cup chocolate chips: your favorite kind","directions":"Instructions:\r\n1. Combine sugar and cinnamon, mix well, and set aside.\r\n2, Microwave popcorn according to directions on package.\r\n3. Transfer popcorn into plastic bag and sprinkle over cinnamon-sugar mixture.\r\n4. Seal bag, and shake vigorously until every piece of popcorn is coated with cinnamon-sugar mixture.\r\n5. Melt chocolate chips in microwave, and drizzle over churro popcorn. Serve.","description":"If you love to eat popcorn while watching TV this will be your new favorite snack.  it is quick and easy and gives you the sweet and salty taste that satisifies both cravings.  Cook time is short and sweet and this snack will become your childrens or mates favorite.  Try this one and you will see how fun it is to make and to eat! Enjoy!","category":"Dessert","numServings":"2","prepTime":"1","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1712502748_94810.png"},{"title":"4 Ingredient Red Velvet Cookies","ingredients":"1 Box Red Velvet Cake Mix\r\n1\/2 cup vegetable or canola oil\r\n2 eggs\r\n1 bag white chocolate chips 12 oz.","directions":"Directions:\r\n1. Preheat oven to 350°F.\r\n2. Combine cake mix, eggs, oil, and chocolate chips in a medium sized bowl.\r\nOptional: Refrigerate 15 minutes (for easier rolling)\r\n3. Drop balls onto greased cookies sheet\r\n4. Bake for 8-9 minutes.","description":"If you need a quick and easy cookie to send to school for a school party or to take to work for a function, this is my go to recipe and it is only 4 ingredients.  It is delicious, soft gooey cookie with lots of flavor.  Makes plenty of cookies for everyone to enjoy.  Great for holidays too!  The Red Velvet is perfect for Valentines Day or Christmas. ","category":"Dessert","numServings":"24","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1712501146_94810.png"},{"title":"Baked Ham Steak with Honey Orange Glaze","ingredients":" cup brown sugar Zero-calorie alternatives can be used for all or part of the amount.\r\n 2 Tablespoons honey\r\n 2 Tablespoons orange juice pulp-free\r\n teaspoon cinnamon\r\n teaspoon ground cloves\r\n 1 pound ham steak boneless or bone-in; Look for low-sodium slices.\r\n 1 pound asparagus\r\n pound golden potatoes diced into small uniform pieces so they cook quickly.\r\n 1 teaspoon olive oil\r\n salt and pepper to taste","directions":"","description":"This easy baked ham steak recipe with a delicious brown sugar honey orange glaze is a complete sheet pan meal that\\'s ready in 30 minutes. It\\'s hard to imagine an Easter or Christmas dinner that\\'s completely ready in half an hour. But this one is because asparagus and potatoes roast at the same time. Don\\'t wait for a holiday to make this glaze ham. It\\'s perfect for busy weeknights and the whole family will love it.","category":"Sauces: Dressings: Marinades","numServings":"4","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1711548268_98380.jpg"},{"title":"Overnight Ham Strata Recipe","ingredients":" 6 English muffins Torn into bite-sized pieces; about 6 cups; Other thick breads like brioche or stale bread may be used; Low-carb, keto, and low-calorie options will work in this recipe.\r\n 2 cups cooked ham diced; about 10 ounces; Look for low sodium if desired.\r\n 6 large eggs\r\n 1 cup whole milk or any cream\r\n 1 tablespoon Dijon mustard\r\n 1 tablespoon honey\r\n teaspoon salt\r\n teaspoon pepper\r\n cup green onions sliced; green and white parts\r\n 2 cups Cheddar Jack cheese shredded; Cheddar cheese, Monterey Jack cheese, Swiss cheese, or gruyere","directions":"","description":"Make this overnight ham strata recipe with cheese and English muffins when you want a morning off! It\\'s an easy breakfast casserole recipe the whole family will love! Perfect for busy mornings, holidays, or any day you crave a delicious, stress-free start. Layered with savory ham, gooey cheese, and fluffy English muffins, this strata becomes a delightful, make-ahead meal. Just prepare the night before, refrigerate, and bake in the morning for a warm, comforting breakfast that\\'s sure to impress. ","category":"Breakfast","numServings":"6","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1711368449_98380.jpg"}]