Pineapple Sauce for Ham

 2(8 ounce) cans crushed pineapple, in juice (do not drain) (20 oz can chunk pineapple with juice)
1cup brown sugar, packed
1tablespoon cornstarch
1⁄4teaspoon salt
2tablespoons lemon juice
1⁄2 - 1tablespoon Dijon mustard (start with less and adjust to your taste) (1teaspoon)

Original recipe from food.com

Italian Salad Dressing

3/4 cup olive oil
3-4T red or white wine vinegar (start with 3T add more to taste)
3-4TParmesan Cheese, finely grated (start with 3T add more to taste)
1 Tbsp mayonnaise (1 1/2T)
1 tsp granulated sugar (2t)
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder (3/4t)
1/2 tsp crushed red pepper (to taste, I used 1/8t)
3/4 tsp salt (1/2t fine sea salt)
1/2 tsp pepper
1 tsp lemon juice (1/4t at a time to taste)

2T minced shallot 

Combine all ingredients in a mason jar, cover tightly with lid and shake until well combined and emulsified.* Add more salt to taste if desired. Use right away or refrigerate up to 2 weeks.

Recipe created from combining recipe ideas from natashaskitchen.com & thewholecook.com

Easy Chicken Salad

4 halves chicken breast, cooked and cubed (shredded)
1 cup mayonnaise
1 tablespoon extra virgin olive oil
3 slices bacon, cooked and crumbled (optional)
2 teaspoons red wine vinegar
1 tablespoon mixed fresh herbs, like parsley, dill, and oregano (Mural of Flavor and a few shakes of dry dill weed)
1 small apple, diced
2 hard boiled eggs, diced
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped (optional)
Directions
In a large bowl, combine the mayo, olive oil, vinegar, and herbs until evenly mixed. Let sit for 10-15 minutes. 
Add the chicken, bacon, onion, and celery and toss to evenly coat.  
Season with salt and pepper.

Instant Pot 15 Bean Soup

Ingredients
20 oz bag of Hurst’s HamBeens® 15 Bean Soup
1 lb ground beef, browned in a skillet and drained well
1 cup minced garlic sausage, rendered and drained well
14.5 oz can diced tomatoes, undrained (Salsa Style Fire Roasted diced tomatoes)
1 1/2 cups carrot, sliced (I omitted)
1 cup celery, sliced
1 medium onion, diced
3 large garlic cloves, minced
3 bay leaves (I omitted)
1 teaspoon ground black pepper (California Pepper to taste)
1 teaspoon salt (omitted)
64 oz beef broth (6c beef broth & 1c water)

Cooking Directions
1. Pour the beans into a colander and rinse under cold water. (I had to use a large sieve since the spaces in my colander were too large and let the small beans fall through) Remove any pebbles or debris you might find.
2. Pour the rinsed beans into the Instant Pot aluminum insert.
3. Add the drained and browned ground beef, rendered and drained garlic sausage,  and diced tomatoes to the Instant Pot.
4. Add the sliced carrots, sliced celery, diced onion and minced garlic to the Instant Pot.
5. Add the salt, ground black pepper, dried bay leaves, and the seasoning pack that came with the beans to the Instant Pot.
6. Pour the beef broth into the Instant Pot and stir to combine. Place the lid on the Instant Pot. Set the valve to the sealing position.
7. Press the manual button and set the time to 50 minutes (60 minutes). Once the timer alerts you that the pressure-cooking time is up allow the pressure cooker steam to release naturally for 25 to 30 minutes (55-60 minutes). After the steam has naturally released carefully open the lid of the pressure cooker away from your face to prevent a burn.
8. Stir the soup before serving.

Original recipe from: hurstbeans.com