Type what you have

Ingredients

• ✓ toothpick
• lemon
• olive oil
• onion
• garlic
• spinach
• feta cheese
• kalamata olive
• salt
• black pepper
• chicken breast
• all-purpose flour

Instructions

1. 1 Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
2. 2 Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
3. 3 Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
6. 6 Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
7. 7 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
8. 8 Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.

By Bibi

Ingredients

• ✓ toothpick
• maraschino cherry
• bacon

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Wrap each cherry with a bacon half, secure with a toothpick, and arrange on a baking sheet. Drizzle reserved cherry juice over wrapped cherries.
3. 3 Broil in the preheated oven until bacon is crisped to your liking, 3 to 10 minutes.

By Aaron Jones

Ingredients

• ✓ toothpick
• new potato
• bacon
• ranch dressing mix

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle each wrapped potato with powdered ranch dressing mix.
3. 3 Cook on the preheated grill, turning potatoes several times to allow bacon to cook on all sides. Potatoes are done when bacon is crispy, 20 to 25 minutes.

By hungryallweighs

Ingredients

• ✓ toothpick
• jalapeno pepper
• pepper jack cheese
• bacon

Instructions

1. 1 Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
2. 2 Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
3. 3 Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.

By Skyler Murray

Ingredients

• ✓ toothpick
• cooking spray
• mushroom
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Clean and dry mushrooms. Wrap 1 bacon slice around each mushroom and secure with a toothpick.
3. 3 Cook mushrooms, turning often, on the preheated grill until bacon is browned and crisp, about 10 minutes.

By Patricia Newberry Tatum

Ingredients

• ✓ toothpick
• shrimp
• cajun seasoning
• bacon
• hot honey

Instructions

1. 1 Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Place bacon-wrapped shrimp in the air fryer basket and cook in the preheated air fryer for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.
4. 4 Remove to a serving plate and drizzle with hot honey. Serve hot, being watchful of any toothpicks.

By France Cevallos

Ingredients

• ✓ toothpick
• ham
• brown sugar
• pineapple slice
• maraschino cherry
• ginger ale

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham in a roasting pan. Rub brown sugar over ham. Attach pineapple slices to the outside of ham with toothpicks. Use additional toothpicks to secure a cherry into the middle of each pineapple slice. Pour ginger ale and reserved pineapple juice into the pan. Tent aluminum foil over ham.
3. 3 Bake in the preheated oven for 4 hours. Remove aluminum foil and continue baking for 30 minutes more.

By Fawn

Ingredients

• ✓ toothpick
• potato
• bacon
• canola oil
• butter
• honey
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Wrap each potato wedge with 1 slice bacon. Secure each end of the bacon slice with a toothpick.
2. 2 Place potato wedges in a large saucepan. Pour in canola oil to to cover halfway. Cook over medium heat, turning occasionally, until potato wedges are tender, about 20 minutes. Increase heat to high; cook until bacon is crisp, 3 to 5 minutes more. Drain on a plate lined with paper towels.
3. 3 Mix butter, honey, green onion, parsley, salt, and pepper together in a small bowl.
4. 4 Remove toothpicks from potato wedges and transfer to a platter. Drizzle melted butter mixture on top.

By Sarah Stone

Ingredients

• ✓ toothpick
• cream cheese
• sun-dried tomato
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ toothpick
• olive oil cooking spray
• asparagus
• prosciutto
• lemon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
3. 3 Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

By JSHutchings

Ingredients

• ✓ toothpick
• chicken thigh
• teriyaki sauce
• tomato chili sauce
• butter-flavored cooking spray
• deli ham
• string cheese
• panko bread crumb

Instructions

1. 1 Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
2. 2 Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
5. 5 Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
6. 6 Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Cindy in Pensacola

Ingredients

• ✓ toothpick
• chicken breast
• lemon-pepper seasoning
• monterey jack cheese
• asparagus
• bacon

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Pat chicken pieces dry with paper towels. To butterfly, slice breasts horizontally through the middle using a sharp knife, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
3. 3 Season both sides with lemon-pepper seasoning. Place 1 slice cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of cheese. Roll chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
4. 4 Place each bacon-wrapped breast in the air fryer basket and air-fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ toothpick
• chicken breast
• string cheese
• ham
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
3. 3 Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

By HOLLYSTACH

Ingredients

• ✓ toothpick
• salt
• water
• duck breast
• bacon
• salad dressing

Instructions

1. 1 Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
2. 2 The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
4. 4 Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

By TRIBOYS

Ingredients

• ✓ toothpick
• potato round
• vegetable oil
• ground beef
• kosher salt
• black pepper
• american cheese
• ketchup
• mustard
• gherkin

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss tots with oil on a 10x15-inch baking pan, then spread into a single layer.
3. 3 Bake in the preheated oven, turning once halfway through, until browned and crisp, 15 to 18 minutes.
4. 4 Meanwhile, put ground beef on a sheet of waxed paper. Top with another sheet and press beef into a 4x6-inch rectangle. Remove top sheet. Sprinkle beef with salt and pepper, then cut into sixteen 1x1 1/2-inch rectangles.
5. 5 Break each cheese slice into quarters; fold quarters over to make 16 pieces of double-layered cheese.
6. 6 Cook beef in a large skillet over medium heat until browned on one side, about 3 minutes. Turn burgers over, top with cheese; cook, covered, until beef is no longer pink in centers and cheese has melted, about 3 minutes.
7. 7 Top 1 tot with a cheeseburger, ketchup, mustard, pickle, and another tot; spear stack with a toothpick. Repeat with remaining ingredients.

By Dan Whalen

Ingredients

• ✓ toothpick
• steak seasoning sauce
• brown sugar
• scallion
• bourbon
• salmon
• bacon

Instructions

1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy

Ingredients

• ✓ toothpick
• cherry tomato
• basil leaves
• mozzarella ball
• olive oil
• salt
• pepper

Instructions

1. 1 Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

By ALZ

Ingredients

• ✓ toothpick
• maple syrup
• soy sauce
• mustard
• sea scallop
• bacon
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk maple syrup, soy sauce, and Dijon mustard together in a glass or ceramic bowl. Add scallops; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet, making sure they do not overlap.
4. 4 Bake in the preheated oven until some grease has rendered from bacon, yet still very soft and pliable, about 8 minutes. Drain bacon strips on paper towels. Drain or wipe grease from the baking sheet.
5. 5 Wrap each scallop half with a halved bacon strip; secure with a toothpick. Place onto baking sheet. Sprinkle scallops with brown sugar.
6. 6 Bake in the preheated oven until scallops opaque and bacon crisp, 10 to 15 minutes, turning once halfway through. Scallops should reach an internal temperature of 145 degrees F (63 degrees C).

By Gabsmom

Ingredients

• ✓ toothpick
• ham
• clove
• strawberry pie filling
• brown sugar
• mustard
• pineapple
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour 1 inch of water into a baking dish.
2. 2 Place ham flat-side down into the baking dish. Slice diagonal squares over the top. Insert cloves into the diagonal points.
3. 3 Combine pie filling, brown sugar, and mustard in a bowl, mashing the strawberries as you stir.
4. 4 Mix 2 tablespoons pineapple juice from the can with cornstarch in a separate bowl; add to the strawberry mixture. Stir; final texture should be fairly thick. Spread mixture over the ham. Pour remaining pineapple juice on top, taking care not to rinse off the glaze. Tent ham with aluminum foil to help retain moisture.
5. 5 Bake in the preheated oven, basting ham occasionally with the juices, until an instant-read thermometer inserted near the bone reads at least 130 degrees F (54 degrees C), 1 hour 45 minutes to 2 hours.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Anchor pineapple slices with toothpicks onto ham. Broil in the oven until slightly browned, about 10 minutes.
8. 8 Remove ham from oven and let rest for 15 minutes before slicing from the smallest end to the center.

By Pat

Ingredients

• ✓ toothpick
• pork chop
• butter
• bacon bit
• worcestershire sauce
• onion
• yellow mustard
• garlic
• butter
• garlic
• balsamic vinegar
• worcestershire sauce
• yellow mustard
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
3. 3 Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
4. 4 Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

By philhob

Ingredients

• ✓ toothpick
• brown sugar
• soy sauce
• worcestershire sauce
• garlic
• venison tenderloin
• bacon
• white sugar

Instructions

1. 1 Whisk brown sugar, soy sauce, Worcestershire sauce, and garlic together in a bowl until brown sugar is dissolved; pour into a resealable plastic bag. Add tenderloin, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C) with a rack positioned in the center of the oven.
3. 3 Remove tenderloin from marinade and shake off excess. Discard remaining marinade. Wrap 1 strip bacon around tenderloin, starting at one end; secure it with a toothpick. Continue wrapping bacon around tenderloin until covered with bacon and secured with toothpicks; place on a broiler pan.
4. 4 Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven; sprinkle with white sugar. Turn on the oven's broiler.
5. 5 Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so bacon doesn't burn. Transfer tenderloin to a cutting board; rest for 10 minutes. Slice tenderloin between bacon strips.

By beansncornbread

Ingredients

• ✓ toothpick
• grape tomato
• cherry tomato
• basil
• mozzarella cheese
• salt
• pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Thread a tomato half, a basil leaf, a mozzarella ball, and another tomato half onto a toothpick. Repeat with remaining ingredients.
2. 2 Arrange toothpicks on a serving platter and season with salt and pepper.
3. 3 Mix vinegar and oil together in a small bowl to serve as a dipping sauce.

By MADDIECAT

Ingredients

• ✓ toothpick
• olive oil
• onion
• ground beef
• water
• taco seasoning
• chihuahua cheese
• jalapeno pepper
• water
• white sugar
• active dry yeast
• all-purpose flour
• egg
• milk
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
2. 2 Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
5. 5 Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
6. 6 Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
7. 7 Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
8. 8 Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
9. 9 Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
10. 10 Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
11. 11 Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
12. 12 Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
13. 13 Reduce oven temperature to 200 degrees F (95 degrees C).
14. 14 Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
15. 15 Bake sliders in the preheated oven until warmed through, about 10 minutes.

By Scott Winburn

Ingredients

• ✓ toothpick
• rye bread
• mayonnaise
• ketchup
• red onion
• horseradish
• dill pickle
• corned beef
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

By Soup Loving Nicole

Ingredients

• ✓ toothpick
• cream cheese
• green onion
• jalapeno pepper
• salt
• black pepper
• chicken tender
• bacon
• pepper jelly

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
2. 2 Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
3. 3 Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
4. 4 Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
5. 5 Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

By AMBDAU

Ingredients

• ✓ toothpick
• soy sauce
• butter
• brown sugar
• salt
• garlic powder
• black pepper
• maple bacon
• green bean

Instructions

1. 1 Mix soy sauce, butter, brown sugar, salt, garlic powder, and black pepper together in a large bowl.
2. 2 Wrap 1 piece of bacon around 3 or 4 green beans. Use a toothpick to secure in place, if necessary, and place in a baking dish. Continue with remaining bacon and green beans. Pour brown sugar sauce on top, cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Uncover baking dish; turn and dip the wrapped green beans so they are covered in the sauce.
5. 5 Bake in the preheated oven until bacon is fully cooked, 45 minutes to 1 hour.

By BrandonS

Ingredients

• ✓ toothpick
• ham
• water
• brown sugar
• all-purpose flour
• mustard powder
• honey
• lemon juice
• pineapple chunk
• maraschino cherry

Instructions

1. 1 Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of hot water into the pan beneath the ham.
3. 3 Bake ham in the preheated oven for 2 ½ hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
4. 4 Mix together brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste.
5. 5 Brush ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. (Note: Not all skewers will have a cherry on them.)
6. 6 Return ham to the oven, and roast for 15 minutes. Baste ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let ham rest for at least 10 minutes before slicing. Serve with pan juices, if desired.

By aellis0923

Ingredients

• ✓ toothpick
• maple syrup
• orange juice
• ginger ale
• brown sugar
• honey
• maraschino cherry
• ham
• oven bag
• pineapple slice
• juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix maple syrup, orange juice, ginger ale, brown sugar, and honey together in a medium bowl. Stir in juice from maraschino cherries, and 1/2 of the cherries.
3. 3 Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep to allow the ham to soak up the juice.
4. 4 Place ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag (it may look like there is too much juice, but the ham will soak it up while baking). Place pineapple slices on top of ham, and secure with toothpicks. Place cherries into the center of pineapple rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
5. 5 Bake ham for 2 hours in the preheated oven. The internal temperature should be 140 degrees F (60 degrees C) when done. Be sure not to touch the bone when taking the temperature.
6. 6 Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

By AMOREFATA1972

Ingredients

• ✓ toothpick
• skirt steak
• montreal steak seasoning
• asparagus
• olive oil
• salt
• black pepper
• parmesan cheese
• roasted red pepper
• parmesan cheese

Instructions

1. 1 Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, each approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
2. 2 Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.
3. 3 Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
4. 4 Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
5. 5 Reheat the induction oven to medium-high on "Grill" setting.
6. 6 Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
7. 7 Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
8. 8 Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

By France Cevallos

Ingredients

• ✓ toothpick
• partridge breast
• bacon
• chicken broth
• white wine
• shallot
• garlic
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
3. 3 Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
4. 4 Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

By WANDERINGSTAR