This is something I made out of desperation one evening because I had forgotten to thaw anything out for dinner.Turned out really good. Hash Brown Casserole 1 package cook and serve hash brown potatoes.The kind you get in th case where the eggs are at the grocery store.I think they are partially pre-cooked. 2 cups ham cut into small cubes.I used the rest of a boneless Cure 81 ham left over from Christmas. Shredded monterrey jack cheese Spread half the package of hash browns into the bottom of a casserole dish that has been sprayed with non stick cooking spray.Spread half the ham cubes on top,sprinkle with cheese then repeat the layers with the remaining potatoes,ham and cheese.Bake for about 30 minutes in a 350 oven until the cheese is melted and bubbly. I think you could use most any other kind of meat in this as well.

I made these ribs yesterday for dinner and posted the pic on the What's for Dinner thread. We love them! Leave yourself time, they have to marinate for a few hours. Chipotle-Glazed Ribs 3 lb back or side ribs 2 tbsp lemon zest 1 tsp salt 1 cup ketchup 2 chipotle peppers, minced 1 tbsp adobo sauce 1 1/2 tbsp cider vinegar 1 tbsp molasses 1 1/2 tsp cajun seasoning, or blend of paprika, cumin, cayenne, etc. (I make my own blend) 2 tbsp brown sugar Pour water in roasting pan to come 1/2" up sides. Cut ribs in 2-rib portions and place in pan in single layer. Cover and steam-roast at 325 degrees 75-90 minutes. Transfer to a large baking dish. Combine lemon zest and salt, rub all over ribs. Meanwhile, combine remaining ingredients and simmer 1/2 hour. Brush 1/2 the sauce over the ribs. Cover and refrigerate 4 hours, turning and brushing with glaze at least once. Preheat oven to 375 degrees. Let ribs come to room temperature. Bake, brushing with remaining sauce until heated through and glazed, brushing with sauce at least once.

That sounds really good. Think I will try it tonight.

This is so dang good! Prosciutto, Fig, and Goat Cheese Quesadillas Ingredients 8 flour tortillas, taco size 5 ounces creamy goat cheese 3 ounces thinly sliced prosciutto 4 figs, sliced 1/2 cup shredded Monterey jack cheese 1/2 cup fig preserves NOTE: If figs are not available or in season substitute fig preserves. Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side. Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.