Easy Candied Pecans

 

This is a wonderful snack.  Pecans, or almost any kind of nut, with a cinnamon syrup coating.  Be warned.  Once you start eating them, it is hard to stop.

Ingredients

1 3/4 c. pecan halves
1 Tbs. butter, softened
1 c. sugar
1/2 c. water
1/2 tsp salt
1/2 tsp. cinnamon
1 tsp vanilla

Directions

Heat oven to 250°.

Place pecan halves in a baking sheet in a single layer.

Bake the pecans for 10 minutes, or until they are nicely warmed.

In a heavy saucepan, combine butter, sugar, water, salt and cinnamon.  Over medium heat, cook, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. It is important that the sugar dissolves completely, because if it isn't, sugar crystals will form. This will give the texture of eating grainy pecans.  

Cover the pot with a lid.  Cook for 2 minutes.  This will dissolve the sugar that may be on the sides of the pot. 

Remove the lid.  Cook without stirring until the mixture reaches soft ball stage, 236° on a candy thermometer.  Remove from heat.

Stir in vanilla.  

Add the pecans.  Stir until the pecans are evenly coated in the syrup. 

Spread the pecans on a buttered baking sheet.  Bake for 30 minutes, stirring every 10 minutes. Spread on a cool baking sheet lined with waxed paper.

Cool and enjoy.

Pork Roast

Moist, tender pork roast with tender vegetables.  It is an old-fashioned meal that is easy to prepare and sure to please your family.

Ingredients

2 carrots, chopped
1 onion, chopped
1 celery rib, chopped
2 potatoes, quartered
3 lb. pork roast
1 Tbs. oil
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 c. beef or chicken broth
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
1 Tbs. mustard
1 Tbs. oil

Directions

Preheat oven to 325°.

In a small bowl, combine garlic powder, paprika, onion powder and thyme.  

Season all sides of the pork roast with salt and pepper to taste. Rub the spice blend all over the pork.  

In a large heavy cast iron skillet, heat the cooking oil. Sear the pork roast on all sides. This takes about 4 to 5 minutes per side.  

Place carrots, onion, celery, and potatoes around the roast.

Pour in the beef broth. 

In a small bowl, combine garlic, honey, soy sauce, mustard, and oil.  Stir until thoroughly combined and smooth. Set aside.

Bake for 90 minutes. 

Brush all but 2 tablespoons of the sauce over the top pork roast.   Drizzle the remaining sauce over the vegetables. Continue to bake for another 15 to 20 minutes, or until the internal temperature of the pork reaches 145°.

Remove from the oven. Let rest for 10 minutes before cutting and serving.

Butternut Squash and Wild Rice Dish

My family loves butternut squash, and we also prefer wild rice.  Combine these two ingredients together, and you get a great side-dish. Perfect to go with almost any meal. 

Ingredients

1 c. raw wild rice **
1 3/4 c. chicken, beef, or vegetable broth
1 lb. butternut squash, cut into bite-sized 3/4 inch pieces
1 onion, chopped
1 sweet pepper, chopped
3 cloves garlic
1 can mushrooms, drained or 1 1/2 c. fresh mushrooms, sliced
2 Tbs. balsamic vinegar **
2 Tbs. olive oil
3/4 tsp. salt
1 1/2 c. heavy whipping cream
1/4 c. Parmesan cheese
1 Tbs. butter

Directions

Preheat oven to 400°. Line a baking pan with parchment paper or lightly oil the pan. 

In a saucepan, that has a tight-fitting lid, cook the wild rice according to package directions, using the chicken broth in place of the water.  

As the wild rice is cooking, combine the squash, onions, sweet pepper, garlic, and mushrooms in a large bowl. 

Drizzle the balsamic vinegar, and 2 tablespoons oil over the vegetables.  Toss to coat the vegetables. Season with salt. Spread the vegetables in a single layer on the prepared baking sheet.

Place in the oven and bake for 25 to 35 minutes, or until the squash is tender. Reduce oven heat to 375°.

Combine wild rice, squash, onions, sweet pepper, garlic, and mushrooms together in a 2-quart casserole baking dish.

Pour in the heavy whipping cream, and Parmesan cheese. Stir to combine. Sprinkle more Parmesan cheese over the top if desired.  Dot with butter over the top.

Bake for 30 to 35 minutes, or until the cream is bubbly, and the top is lightly browned. 

Serve and enjoy.

Notes:

You can use a box of wild rice instead.  Just make according to the directions, adding the seasoning content package. Use the broth in place of water. 

Here is a handy substitution if you don't have balsamic vinegar. Use 2 tablespoons cider vinegar and 1 teaspoon sugar instead.

Creamy Honey Mustard Chicken Breasts

Tender juicy chicken breasts served on top of hot buttered noodles with a creamy mustard sauce over the top. If you like the taste of mustard, you'll love this chicken dish. 

Ingredients

4 chicken breasts
salt and pepper to taste
2 Tbs. butter
2 Tbs. cooking oil
3 cloves garlic minced
1 onion, chopped
2 c. chicken broth or stock
3 Tbs. grainy mustard
2 Tbs. Dijon mustard
3 Tbs. honey (more or less depending on how sweet you like your sauce to be)
1/2 c. heavy cream
1 Tbs. butter
hot buttered noodles

Directions

In a heavy cast iron skillet, heat butter and oil over medium high heat.  Season the chicken breasts with salt and pepper. Cook chicken breasts on both sides until golden brown and cooked through.  This takes about 8 minutes per side.  You'll want to check to make sure the internal temperature is 165°.  Remove chicken from the skillet.  Place the chicken in a covered dish or pan to keep the chicken warm.

In the same skillet that you cooked the chicken in, add the onions. Saute the onions until they are softened and translucent.  Add the garlic cloves and cook another 30 seconds.

Pour in the chicken broth or stock. 

Stir in the grainy mustard, Dijon mustard and honey.  Cook over medium high heat until the sauce has reduced by half. This takes about 5 minutes. Reduce the heat to low. 

Stirring constantly with a spoon or whisk, slowly pour in the heavy cream.  Add 1 tablespoon butter. Stir until well blended.

Carefully place the chicken back in the skillet. Cook until everything is warmed through over low heat.  

Serve the chicken over hot buttered noodles.  

Salt Free Herb Blend Seasoning

This is a multipurpose herbal seasoning blend that brings out the flavor and adds some spiciness to the dish as well.  It tastes great on just about any meal like, meats, poultry, vegetables, fried potatoes, and breads. 

Ingredients

4 tsp. seasame seeds
2 tsp. celery seed
2 tsp. dried marjoram
2 tsp. poppy seeds
2 tsp. black pepper
1 1/2 tsp. parsley flakes
1 tsp. red pepper flakes (more or less)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. thyme
1/2 tsp. paprika

Directions

In a bowl, combine sesame seeds, celery seed, marjoram, poppy seeds, black pepper, parsley flakes, red pepper flakes, onion powder, garlic powder, thyme, and paprika.  The seeds can be ground up in a mortar and pestle or in a spice grinder, as we don't really like whole seeds in our food.  Mix until thoroughly combined.  You can also mix the seasonings in a mason jar.  Just add the spices, put the lid on the jar, and then shake the jar until all the spices are mixed thoroughly.  This helps to keep the small particles of spice that tend to drift up in the air when mixing.

Store in an airtight container.  We store our seasonings in a mason jar that has a lid, or you can use an old empty spice bottle to store the seasoning in.

No Knead Bread Rolls

It is easy to make this bread during the holiday season.  Since it does not require kneading time, it frees you up, so you can enjoy the day, yet settle down to some delicious home-made bread.

Ingredients

1 Tbs. yeast
3 Tbs. sugar, divided
1/4 c. hot tap water
1/4 c. c. oil or butter, softened
1 1./4 tsp. salt
1 c. milk
1 egg
3 1/2 c. flour

Directions

Preheat oven to 375.  Grease a 9 x 13" baking pan.

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in the hot tap water.  Set aside for 10 minutes to allow the yeast to bloom.

Add the rest of the sugar, butter, salt, milk, egg, and flour.  Mix well with a wooden spoon until fully incorporated. The dough will be very sticky.  

Cover with a sheet of plastic or tea towel and place in a warm location for 90 minutes or until doubled in size.  

Punch dough down. Turn the dough out onto a floured surface.  Lightly dust the top of the dough with flour. Shape the dough into a log and cut into 4 equal pieces.  Then cut each piece into 3 pieces.  You will have 12 dough balls in total.  Roll each piece of dough between the palms of your hands  a smooth ball.  Place the dough balls onto the prepared cake pan. 

Spray the surface of the rolls with cooking spray and then lightly cover with a sheet of plastic wrap. Place in a warm oven for 30 to 45 minutes or until almost doubled in size. 

Carefully remove the plastic wrap.  

Bake for 15 to 18 minutes, or until the tops are golden brown. The rolls will sound hollow when tapped with your finger. 

Brush some butter over the tops of the hot rolls.  We just take a stick of butter and run that over the tops of the rolls for a great buttery taste.

Mexican Rice Casserole

 Merry Christmas from Rejoice Treasures to you and your family!  May you be richly blessed and have peace in your heart. God has everything under control, no matter what is going on in the world.

Thank you for being with us for over a year and checking out our recipes! 

This recipe mixes up and cooks in one skillet. My family loves the Mexican or Southwestern flavors, so this is one of our favorite meals to cook.

Ingredients

1 lb. ground beef

1 onion, diced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped

2 Tbs. taco seasoning

1 tsp. garlic powder

1 c. white rice

1 1/2 c. beef broth

1 (15-oz.) can whole kernel corn

1 (8 oz.) can tomato sauce

1/2 c. salsa
salt and pepper to taste

1 c. shredded cheddar cheese or pepper jack cheese

Directions

In a heavy cast iron skillet, over medium high heat, cook the ground beef, onion, sweet bell pepper and jalapeño pepper together until the beef is no longer pink. Drain off excess fat. 

Stir in taco seasoning and garlic powder.  

Add the rice, beef broth, whole kernel corn, tomato sauce, and salsa.

Bring mixture to a boil, stirring occasionally. Cover and reduce heat. Simmer for 18 to 20 minutes, or until rice is tender. Stir the mixture occasionally to keep the rice from sticking on the bottom and burning. 

Season with salt and pepper as needed.

Sprinkle the cheese over the top. Cover with a lid and cook for another 2-3 minutes until the cheese melts.

Serve and enjoy!

 

Homemade Caramel

Soft, chewy, rich tasting caramel candy. This is so much better than what you can buy at the store. Although it does take a bit of time to make, it is totally worth doing!

 Ingredients

2 c. sugar
1 c. brown sugar
1 c. corn syrup
1 c. evaporated milk
2 c. whipping cream
1 c. butter
1 1/2 tsp. vanilla

Directions

Line a 12 x 15-inch baking sheet with parchment paper.

In a large heavy saucepan, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter.

Stirring constantly, cook over medium heat until the mixture registers 250° on a candy thermometer.  This can take anywhere from 30 minutes to 1 hour. It is important to stir constantly, otherwise the caramel will burn on the bottom of the pan, and you will have black clumps in the candy mixture. Remove from heat.

Stir in vanilla.  

Pour into prepared pan, spreading the mixture out, so it is even. Set aside to cool.  If you live in a cool climate, place the pan outside or in your unheated porch.  

Cut into squares when cool.  Wrap them in wax paper for longer storage if desired.

Notes:

You will want to make sure that your candy thermometer is accurate. To test it, bring a pot of water to a boil. The thermometer should read 212°.  If it does not, adjust the reading by adding or subtracting degrees, so it will be accurate.

Ham and Corn Chowder

In the cooler weather, it is always nice to make a comforting meal for you and your family. This meal is quick and easy, so don't let the long ingredient list put you off.  It is thick and creamy that will warm you up on the inside.

Ingredients

2 (15 oz.) cans chicken broth
2 Tbs. chicken bouillon
1/2 tsp. thyme
1/2 tsp. majoram
1/4 tsp. garlic powder
3 bay leaves
2 large carrot, sliced
2 large potatoes, peeled and diced
1 onion, chopped
2 cloves garlic
1 to 2 ribs celery, diced
3 Tbs. butter
3 Tbs. flour
1 1/2 c. whole milk or heavy cream
1 (15 oz.) can cream style corn
1 c. cheddar cheese, shredded
1 c. diced, cooked ham or cooked sausage or brats
salt and pepper to taste
1/2 c. sour cream (optional)

Directions

In a large saucepan or Dutch oven, combine chicken broth, chicken bouillon, thyme, marjoram, garlic powder, bay leaves, and carrots.  Bring to a boil, then reduce heat to medium. Cook for 10 minutes.

Add potatoes, onion, and garlic.  Cook for another 10 minutes.

Add the diced celery and cook for 10 minutes, or until the vegetables are tender.

In a medium saucepan, melt the butter over medium low heat. Whisk in the flour.  Cook and stir for 1 to 2 minutes to remove the flour taste.

Gradually whisk in the milk or heavy cream, whisking constantly to remove the lumps. Cook and stir for 6 to 7 minutes until the mixture thickens. 

Slowly stir the milk mixture into the vegetables. Stir in the cream corn, shredded cheddar cheese, ham and sour cream. Cook and stir over low heat.  Simmer for 10 to 15 minutes, or until everything is heated through, and the cheese is melted and mixed in. Taste and season with salt and pepper if desired. 

Notes:

If the sauce is too thick, add more milk, a little at a time, until it is the consistency that you like. 

Country Potatoes, Green Beans and Ham

A simple, yet filling dish made with green beans, potatoes, and ham.  Try to get the smoked ham hocks, or any smoked meat, as that is what gives this dish the flavor and aroma of something delicious cooking on the stove.

Ingredients

2 smoked ham hocks
1 onion, chopped
3 chicken bouillon cubes
2 1/2 c. hot water
3 lbs fresh, with ends removed **
10 small potatoes, cubed
3 garlic cloves, minced
1/2 Tbs. garlic powder
salt and pepper

Directions

Place the ham hocks, onion, and garlic in a 4-quart Dutch oven.  

Dissolve chicken bouillon cubes in the hot water. Pour the chicken broth into the Dutch oven. The liquid should fill the pot at least half way.  If it is not, add more water.   

Stir in the garlic powder. Bring mixture to a boil, then cover.  Lower heat and simmer for about 2 hours, or until the meat falls off the bone. Carefully remove the meat from the hot liquid in the Dutch oven. Separate the meat from the bones and skin.  Discard the bones and skin. Return the ham hock meat to the pot.   

Add the green beans.  Season with salt and pepper.  Cover the pot and simmer for 30 minutes. Remove the lid.   

Add potatoes over the top of the green beans.  Season with salt and pepper. Cover and cook until the potatoes and green beans are tender. Pierce them with a fork and if the fork goes through the potato easily, then they are done.  

Serve and enjoy!

Notes:

If you don't have fresh or frozen green beans, you can use 2 (14.5 oz) cans green beans instead.  Drain the liquid off the green beans and add toward the end of cooking.  They are already cooked and only need to be warmed up.

You can use cut up ham, or cook up some bacon to use in place of the ham hocks.  Even smoked turkey meat will work and give this dish a great flavor. Just cook the bacon until crisp.  If using smoked turkey meat, cook as directed above.

Baked Chicken Thighs

Crispy Baked Chicken Thighs

If you like crispy and flavorful chicken, then this recipe will not disappoint.  The meat stays moist and juicy, while the outside skin is crispy and delicious.  

Ingredients

8 chicken thighs or 1 3/4 lbs.
2 Tbs. cooking oil
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. onion powder
1/4 tsp. pepper
1/8 tsp. cayenne pepper (optional)

Directions

Preheat oven to 350°. Spray a baking sheet with cooking spray, or line the sheet with foil and spray that with cooking spray for easier cleanup.

Place chicken drumsticks in a bowl. Drizzle the oil over the chicken. Turn the chicken to coat all sides of the meat.

In a small bowl, combine, paprika, garlic powder, salt, oregano, onion powder, pepper, and cayenne pepper.  Mix well.  

Sprinkle the seasoning over the chicken.  Turn the chicken to make sure that they are evenly coated with the spices.  Try to rub some of the seasoning under the skin as well.

Place the chicken on a baking sheet. 

Bake for about 60 minutes, or until the thigh's internal temperature reaches 165°. There should be no pink at the bone and the juices should run clear.  Turn the chicken over after 30 minutes to allow for even crispiness and browning.

 Notes:

You can double or triple the spices if you want more seasoning on your chicken.  Store the unused spice mixture in a container, to use later or for another meal. 

For crispy chicken on all sides, place the chicken on a rack and then set the rack on a cookie sheet.

Christmas Gingerbread Spice Blend

Christmas (or Anytime) Gingerbread Spice Blend

This spice blend is good any time of the year, not just Christmas, and it can be used in so many food dishes.  It can be used to make gingerbread dishes or gingerbread cookies.  Using ground cinnamon, cloves, and allspice plus other spices, makes this a very versatile blend. 

Ingredients

8 Tbs. cinnamon
2 Tbs + 2 tsp. allspice
2 Tbs + 2 tsp. cloves
2 Tbs + 2 tsp. ground star anise
4 tsp. ground anise seeds
4 tsp. ground coriander seeds
4 tsp. cardamon
2 tsp. ground fennel seeds
2 tsp. nutmeg
2 tsp. ginger

Directions

In a jar that has a tight-fitting lid, combine cinnamon, allspice, cloves, star anise, anise seeds, coriander seeds, cardamon, fennel seeds, nutmeg, and ginger.  Place the lid on the jar.  Shake the jar until the contents are thoroughly combined.  

Use this spice blend in hot chocolate, oatmeal, or granola.    Sprinkle some in the pancake or waffle batter, cookie dough or in sweet breads. 

Notes:

You can grind up the spices using a pestle and mortar, or a spice grinder.

Cherry Sweet Roll Christmas Trees

The weather may be cold and snowy, but it is the perfect time to start baking. These sweet rolls formed in the shape of a Christmas tree, are a perfect way to keep your house warm and provide a delicious home-baked treat. 

Ingredients

2 pkg. yeast
1/2 c. very warm water (110° to 115°)
3 Tbs. sugar
2 c. milk, warmed to 110° to 115°
1/2 c. cooking oil
2 tsp. salt
1 egg
7 to 8 c. flour
1/4 tsp. cinnamon (optional)
1 can cherry, or blueberry or apple pie filling
1/4 c. pecans, chopped, (optional)

Glaze

2 c. powdered sugar
2 Tbs.milk
1 Tbs. butter, softened
1 tsp. vanilla
red and green candied cherries
red and green colored sugar

Directions

Preheat oven to 350°.  Grease 2 baking sheets.  You can line the baking sheets with foil. Grease the foil well.

In a large bowl, dissolve yeast, and sugar in the warm water. Set aside for about 8 to 10 minutes to allow the yeast to bloom. 

Add warmed milk, 2 c. flour, oil, salt, and egg. Beat well with a wooden spoon, or you can use the electric mixer with a dough hook attachment and beat on medium speed for 2 minutes. 

Stir in the remaining flour or until it becomes too stiff to mix the dough with a spoon.  Turn the dough out onto a floured surface.  Knead in enough flour to for a soft dough. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. 

Place the dough in a greased bowl, I use the same bowl that I mixed the dough in, and cover with a tea towel or sheet of plastic wrap. Set the bowl in a warm location and let rise until doubled in size.

Punch the dough down. Turn out onto a lightly floured surface. Divide the dough in half.  Roll out one dough ball into an 11 x 9-inch rectangle. 

Mix the cinnamon in the cherry pie filling. Spread half of the pie filling to within 1/2-inch of the edges.  Sprinkle half of the nuts over the top, if desired. Starting at the long end, roll up the dough.  Pinch seam to seal. 

Cut the dough into 11 equal slices. Place the rolls on a baking sheet in the shape of a tree.  Place one roll at the top. Then arrange 2 rolls with sides touching just under that one. The next row will have 3 rolls, and then the next row will have 4 rows. Place one roll at the bottom to be the trunk of the tree, centering it where the middle two rolls meet. 

Repeat with the second dough ball.

Cover and let rise until doubled in size. This can take about 30 minutes or more.

Bake for 20 to 25 minutes, or until the rolls are golden brown. 

While the rolls are baking, make the glaze by combining powdered sugar, milk, butter, and vanilla until smooth. Beat with a hand mixer or whisk.  You will want the glaze to be a little thicker than pancake batter.  If you need the glaze thicker, add more powdered sugar. If you require a thinner glaze, add more milk. 

Decorate the trees with candied cherries.  Drizzle the glaze over the tops of the warm rolls.  Sprinkle some colored sugar over the top.

Serve and enjoy!

Cornflake Candy

This is an old-fashioned candy recipe that has been around for many years.  It is very easy to make and tastes great.

Ingredients

5 c. corn flakes
2 c. crispy rice cereal
2 c. salted peanuts (optional)
1 c. sugar
1 c. whipping cream
1 c. white corn syrup

Directions

Butter a 9 x 13-inch cake pan.

In a large heatproof bowl, combine corn flakes, crispy rice cereal and peanuts. Set aside.

In a large saucepan, combine sugar, whipping cream and corn syrup.  Stirring constantly, bring to a boil and cook until the mixture reaches the hard ball stage or 260° on a candy thermometer.  

Pour the hot mixture over the cereals and nuts.  Mix well.

Spoon into prepared pan.  Carefully pat the mixture evenly in the pan.  Cut into squares before the mixture cools completely.

Cherry Bing Mash Candy

This is our favorite candy to make every Christmas.  This recipe can be easily doubled and spread in a 9 x 13-inch cake pan.

Ingredients

1 c. sugar
4 Tbs. butter
1/4 tsp. salt
1/3 c. evaporated milk
1 c. mini marshmallows or 6 large marshmallows
1 c. cherry chips
1/2 tsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. creamy peanut butter
1 c. peanuts, chopped

Directions

Line a 8 or 9-inch square pan with waxed paper. 

Combine sugar, butter, salt, and evaporated milk.  Stirring constantly, bring to a boil.  Boil for 5 minutes, stirring constantly. Remove from heat.

Add marshmallows, cherry chips and vanilla.  Stir until the marshmallows and cherry chips are melted. 

Spread in prepared pan.   Place the pan in the refrigerator or if you live in a cool climate, place the pan in the porch to cool down and start to harden.

In the same saucepan that you made the cherry candy in, combine chocolate chips and peanut butter. Turn the heat to low and stir until the chocolate chips are melted. 

Add peanuts if desired.  

Spread the melted chocolate and peanut butter over the cherry layer.

Cool in the refrigerator, or if you live in a cold location, place outside on your porch to harden. Cut into squares.

Slow Baked Honey Glazed Ham

 

We love making this ham for Christmas dinner or Easter, or any time of year for that matter. 

There are two ways to bake this ham.  Bake in the oven overnight to eat the next day, or bake in a hotter oven and eat it that same day. We like the low and slow way as it tenderizes the meat, and stays moist. The meat just falls off the bone.

Ingredients

1 (8 to 10 lb.) ham
1/3 c. water
2 Tbs. butter
1 c. dark brown sugar
1/4 c. honey
1/4 c. pineapple or orange juice
1 to 2 Tbs. mustard
1/2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. paprika
1/8 tsp. allspice

Directions

Preheat oven to 250°.

Using a sharp knife, score the ham. Make 1-inch wide diagonal cuts in a diamond pattern, about 1/4 inch deep, around the top and sides of the ham.  Each diamond should be about 1-inch wide. Just score through the fat and skin part. 

In the center of each diamond, insert a whole clove. 

In a small saucepan, combine brown sugar, honey, pineapple juice, mustard,  seasoned salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice. Cook and stir until the sugar is completely dissolved.  Remove from heat.

Place ham in a roasting pan. Pour 1/3 c. water into the base of the pan. Pour the honey glaze over the top of the ham.

Cover the ham with sheets of foil, or a lid.

Bake for 1 hour at 250°. 

Reduce heat to 200° and bake for 12 to 15 hours.  The internal temperature of the ham should register 145°. Make sure the thermometer is not touching the bone, because you will not have an accurate reading.

At least 3 hours before serving the ham, baste the ham every 30 minutes with the ham juices. 

Remove from the oven and allow the ham to rest 15 to 20 minutes before slicing.

If you want to serve the ham the same day, follow the above recipe, but heat the oven to 325°. Bake for 2 hours, or until a meat thermometer registers 145°. Make sure the thermometer is not touching the bone. Baste the ham with the ham juices every 30 minutes while the ham is baking.

Baked Acorn Squash

When I was growing up, the only way I would eat baked acorn squash was with brown sugar mixed in. Now that I am older, I love serving acorn squash with only butter and salt and pepper.  Either way, it is simply delicious.

Ingredients

3 acorn squash
3 Tbs. butter, divided
6 Tbs. brown sugar, divided, (optional)
salt and pepper

Directions

Preheat oven to 350°. Get out a heavy baking sheet.

Cut the acorn squash in half. Scoop out the seeds. 

Place the acorn squash upside down in the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the acorn squash begins to soften. 

Turn the squash right side up so the cut side if facing upwards. Put in a half tablespoon butter, 1 tablespoon brown sugar, and season with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.

You can also leave out the brown sugar and just bake it with the butter and salt and pepper!  It is so good.

Chicken with Creamy Tomato Sauce

Ingredients

1 c. flour
1/4 c. cornstarch
1 1/2 lbs. chicken tenders
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
4 tbs. olive oil
1 onion, chopped
3 cloves garlic, minced
1 sweet bell pepper
2 Tbs. flour
2 1/2 c. chicken stock
1 Tbs. sugar
1/2 Tbs. Italian seasoning
2 1/2 Tbs. tomato paste
1 c. heavy whipping cream
1 Tbs. butter
1 Tbs. parsley
1/4 c. Parmesan cheese, shredded
salt and pepper to taste

Directions

In a low sided dish or bowl, combine flour, cornstarch, salt, pepper, and garlic powder. 

Dredge chicken tenders in the flour mixture, shaking off the excess. 

In a heavy cast iron skillet, heat olive oil over medium high heat.  Cook chicken on both sides until browned. Remove from pan and set aside.

Add the onion, garlic, and sweet bell pepper to the skillet. Sauté until the onion is translucent. Stir in 2 tablespoons flour.  Cook and stir for 1 minute to remove the flour taste. 

Pour in the chicken stock, stirring to keep the flour from clumping.  Make sure to scrape the bottom of the skillet to remove the flavorful bits at the bottom.

Stir in 2 tablespoons flour, sugar, Italian seasoning, and tomato paste.  Mix in the heavy whipping cream.  Bring to a simmer.  Add butter.

Cut chicken into bite-sized pieces. Add the chicken into the sauce.  Taste and add salt and pepper if needed. Stir in parsley and Parmesan cheese. 

Serve over noodles or linguine.

Vegan Bacon Seasoning Salt

If you love the taste of bacon, but don't want to use actual bacon, then this seasoning mix would work perfect. You can add this seasoning blend to so many dishes like rice, French fries, vegetable dishes, or any dish that you want a bit of bacon flavor.

Ingredients

1/4 c. sugar
1/4 c. hickory smoke salt
1/4 c.  smoked paprika
1/4 c. garlic powder
3 tsp.  onion powder
3 tsp. finely ground black pepper

Directions 

Combine sugar, hickory smoke salt, smoked paprika, garlic powder, onion powder and black pepper in a container that has a tight fitting lid.  Shake the jar to thoroughly mix the ingredients. You can use a glass jar or an empty seasoning container.

Sweet Potato Quick Bread

This is a quick and easy bread to make using sweet potatoes. The bread is moist and spicy, almost like a pumpkin bread.  Just one bite of this bread will have you wanting to eat more.

Ingredients

1 1/ c. sugar
1 1/3 c. brown sugar
1/2 c.  oil
4 eggs
2 c. sweet potatoes, cooked and mashed
2/3 c. milk
1 1/2 tsp. vanilla
1 1/2 c. raisins (optional)
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp nutmeg
1/2 tsp. allspice
3 1/2 c. flour
2/3 c. milk
1 c. pecans or walnuts, chopped (optional)

Directions

Preheat oven to 350°.  Grease two 9 x 5-inch loaf pans or four 5 3/4 x 3 x 2-inch loaf pans.

In a large bowl sugar, brown sugar and oil together.  Beat well. Add eggs, sweet potatoes, milk, vanilla, and raisins. Mix until well blended together. 

Add the baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Mix thoroughly.

Add flour.  Stir only until moistened.  Gently fold in pecans if desired.

Divide the batter between the 2 prepared loaf pans.

Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow the bread to cool in the pans for 10 minutes.  Turn out and place on wire racks to cool.

You can substitute applesauce in place of the oil.  Just add 5 to 8 minutes baking time. 

Beef Cubes and Rice

This hearty meal of tender beef chunks, rice, and mushrooms goes together quick and is full of flavor.

Instead of buying beef stew meat, buy a roast and cut it up yourself.  You can save money that way and have the meat pieces the size that you want.

Ingredients

3 Tbs. olive oil
3 Tbs. butter
2 lbs. beef roast, cut into bite size pieces
salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. cumin
1 onion, chopped
1 sweet bell pepper, diced
3 garlic cloves, minced
1/4 c. flour
5 1/2 c. beef broth
1 Tbs. Worcestershire sauce
2 (6 oz.) packages long grain and wild rice mix
1 (8 oz.) can sliced mushrooms, drained

 Directions

In a heavy cast iron skillet or cast iron Dutch oven, heat the olive oil and butter together over medium heat. 

Season the beef cubes with salt and pepper, Italian seasoning and cumin.

Place the flour in a shallow bowl or pan.  Dredge the seasoned beef pieces in the flour.  

Brown the beef in the hot oil and butter, stirring and turning often, so all sides are browned.

Add onions, bell pepper and garlic.  Cook for about 5 minutes, stirring frequently to keep them from burning.

 Pour the beef broth into the pot, scraping the bottom of the skillet or Dutch oven to remove the flavorful browned bits stuck on the bottom. 

Add Worcestershire sauce, rice, the flavor packets found in the boxes of rice and mushrooms.  Stir until the seasoning is completely mixed in. Bring to a boil, then turn the heat to low. Cover and simmer until the beef is tender and the rice has absorbed the liquid.  This can take about 60 to 30 minutes. 

If you are working and want a meal to come home to, place the Dutch oven in the oven set at 175° or in a slow cooker set on low.  Cook for 8 hours or more. 

Serve and enjoy.

Sugar Cookies

Sugar cookies are one of our favorite cookies.  Especially around Christmas time.

Ingredients

1 1/2 c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. buttermilk
3 tsp. baking powder
1 tsp. baking soda
6 c. flour

Directions

Heat oven to 350°. Grease a cookie sheet or line the cookie sheet with a silpat.

In a mixing bowl, cream the butter, and sugar until light and fluffy.  

Add in the eggs, one at a time, beating well after each addition. 

Pour in the buttermilk and mix in well. 

Stir in the baking powder, baking soda, and flour.  Mix until smooth.

Roll the dough into balls between the palms of your hand. Place on a prepared cookie sheet about 3-inches apart. Dip the bottom of a glass in sugar.  Press the sugared bottom on the cookie top and press down, so the cookies have a flat top.  Sprinkle with sugar or colored sugar.

Bake for 5-10 minutes, or until the sides just start to turn brown.

Remove to a cooling rack and allow the cookies to cool.   Or at least try to wait that long.

Pork Chop Medallions

 This is an easy supper to make up. The gravy is so flavorful and the pork is so juicy and tender. My family loves this meal. 

Ingredients

1 Tbs. cooking oil
4 pork chops
salt and pepper
1 c. onion, chopped
1 Tbs. garlic, minced
3 Tbs. butter
1 (8 oz.) can mushrooms, drained
1/4 c. flour
1 Tbs. Worcestershire sauce
2 c. beef broth or chicken broth
1 tsp. rosemary (optional)

Directions

In a cast iron skillet, add cooking oil.  Heat over medium high heat. 

Season both sides of the pork chops with salt and pepper.  

Add the pork chops to the hot skillet. Cook until the pork chops are browned, turning them over to brown both sides. This can take about 3 minutes on each sides. Remove the pork chops from the skillet and place them on a plate. Set aside.

 Melt the butter in the skillet. Add the onions, garlic, and mushrooms.  Sauté until soft.

Stir in the flour.  Cook and stir for about a minute to remove the flour taste.

Pour in the beef or chicken broth, stirring constantly to remove the flour lumps.  Scrape the bottom of the skillet to remove the flavorful bits.  Add Worcestershire sauce and season the sauce or gravy with salt and pepper.  Simmer for about 5 minutes.

Add the pork chops back into the skillet. Simmer to reduce the gravy, spooning some over the top of the pork chops. 

Serve with mashed potatoes or rice.

Fried Cabbage and Bacon

This is an old recipe, passed down through the generations. It is full of flavor and so easy to make.  Fried cabbage and bacon can be served as a side dish or as the main meal.  

Ingredients

6 slices bacon, cut into pieces
2 lbs. cabbage, cored and chopped or 1 large head
1 onion, chopped
3 cloves garlic, minced
pinch of crushed red pepper flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp paprika
2 tsp. prepared mustard
2 tsp. vinegar
salt and pepper to taste

Directions

In a large stockpot or cast iron Dutch oven skillet, fry the bacon until the fat melts and the bacon is crisp. Remove from the skillet and place on paper towels to absorb the excess fat.

Drain off all but 1 tablespoon bacon grease.  Don't throw the bacon grease away as you may need a little extra when frying the onions.

Add onion and garlic to the skillet.  Cook and stir until the onion caramelizes.  This takes about 10 minutes.

Add cabbage.  Cook over medium high heat, stirring occasionally.  Cook until the cabbage wilts  begins to turn brown. This takes about 12 to 16 minutes.

Stir in the mustard, vinegar, red pepper flakes onion powder, garlic powder, and paprika.  Season with salt and pepper to taste. 

Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. 

Notes;

Add some shredded carrot for extra color.

Add some cooked egg noodles to the dish.

For extra meat and flavor, cut up some Kielbasa and fry that along with the bacon, onions, and garlic.

Chicken Casserole

 With cooler weather,  our family likes to settle down and eat comfort food. This chicken casserole is one of our favorites to make. It is so easy to put together, especially if you have left over chicken. 

Ingredients

2 c. egg noodles, cooked
2 to 3 c. chicken, cooked and shredded
1 onion, chopped
1 sweet bell pepper, chopped
3 cloves garlic, minced
4 oz. cream cheese, softened
2 c. corn, frozen
1 c. whole milk
2 (10 oz.) cans cream of chicken soup
1 c. (4 oz.) cheddar cheese, shredded 
8 slices bacon, cooked and crumbled
1/4 tsp. onion powder
salt and pepper to taste
3 c.  stuffing mix, crushed or Ritz crackers
5 Tbs. butter, melted

Directions

Preheat oven to 350°. Lightly spray or grease a 9 x 13-inch baking pan.

In a large bowl, combine egg noodles, chicken, onion, sweet bell pepper, garlic, cream cheese, corn, milk, cream of chicken soup, cheddar cheese and bacon.  

Season with onion powder and salt and pepper to taste. Spread in prepared baking pan. 

Combine the stuffing mix with the butter.  Sprinkle over the top of the chicken mixture.

Place the baking pan in the oven and bake for 30 to 40 minutes, or until the cheese is melted, and the dish is heated through.

Notes

You can use canned corn. Just be sure to drain the liquid out of the can.

Ritz crackers or panko bread crumbs can be used instead of stuffing mix.

If you want to reduce some calories, use 3/4 cup French fried onions in place of the stuffing and butter.

Cranberry Fluff Salad

This salad is so good, it is almost like eating dessert during the meal.  Even people who do not like cranberries will like this salad.

Ingredients

3 c. fresh or thawed frozen cranberries,  ground up in a food grinder
1 (20 oz.) can unsweetened crushed pineapple, drained
1 small can mandarin oranges
2/3 c. sugar
dash salt
2 cups heavy whipping cream
1 small box pistachio instant pudding

Directions

In a large bowl, combine ground cranberries, crushed pineapple, marshmallows, mandarin oranges, sugar, and salt.  Mix well.  

Cover the bowl with a lid or a sheet of plastic wrap. Place in the refrigerator overnight.

The next day, beat whipped cream until stiff peaks form.

Mix the pistachio instant pudding mix into the whipped cream.

Gently fold the whipped cream in the cranberry mixture.  Serve and enjoy.

Notes;

You can pulse the cranberries with a food processor if you don't have a food grinder.

You can use or red or green grapes instead of pineapple.

Instead of mandarin oranges, chop up one apple or a banana and use that instead.

If you like nuts, add some chopped walnuts.

Replace the marshmallows with cooked rice.

If you don't have whipping cream, substitute it with 1 container whipped topping.

Buttery Pull Apart Bread

This is a buttery pull-apart bread that is so good.  It disappears quickly at our house.  They are very easy to make too.  You can put some minced garlic in the dough balls or add it to the melted butter that you roll the balls in.

Ingredients

1 Tbs. yeast or 1 pkg yeast
1 Tbs. sugar
1/4 c.very warm water, 110 to 115°
3/4 c. warm milk
1/4 c. sugar
4 to 4 1/2 c. flour
1/2 c. butter, softened
1 egg
1 tsp. salt
4 to 4 1/2 c. flour
6 Tbs. butter melted

Directions

Heat oven to 350°.  Grease two loaf pans, or you can use a fluted tube pan.

In a large bowl, dissolve yeast and sugar in the warm water.  Set aside in a warm location for 10 minutes, allowing the yeast to activate or bloom.

Add sugar, 1-cup flour, butter, egg, and salt.  Beat with a wooden spoon until smooth. 

Stir in the rest of the flour to form a soft dough.  When it gets too hard to stir, turn the dough out onto a floured surface.  Knead in the remaining flour until the dough is only slightly sticky.  Knead until the dough is smooth and elastic, about 8 to 10 minutes.

Place in a lightly greased bowl and cover the bowl with a sheet of plastic wrap or a tea towel. Place the bowl in a warm location and allow the dough to rise until doubled, or about 60 to 90 minutes.

Punch the dough down and turn out onto a lightly floured surface. Cut off pieces of dough and roll the dough between the palms of your hands to form 1 1/2 inch balls. Dip and roll each dough ball in the melted butter. Place in prepared pan or pans, placing balls on top of each other.

Cover with a tea towel and place in a warm location to rise until doubled in size. This takes about 45 minutes.  Carefully remove the tea towel.

Bake the bread for 30 to 35 minutes, or until golden brown. Cool for 5 minutes before inverting onto a serving platter.

 Cheesy Taco Beef Casserole

This is a quick and easy meal, perfect for the times when you don't want to spend much time in the kitchen but want a comforting meal to share with your family. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalepeno pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can spicy chili beans or black beans
1 c. salsa or picante sauce
1 (10 oz. ) can diced tomatoes and green chilies, like Rotel
2 Tbs. taco seasoning or 1 package taco seasoning
salt and pepper to taste if needed
1 (10.5 oz) cream of mushroom soup
1 (9 3/4 oz)pkg. nacho flavored tortilla chips, or plain
1 c. shredded cheddar cheese
1 c. pepper jack cheese

Directions

Preheat oven to 350°.  Lightly grease a 2.5 qt casserole dish.

In a heavy cast iron skillet, cook ground beef, onion, sweet bell pepper, jalapeño pepper and garlic. Cook and crumble the beef until the meat is no longer pink.  Drain.

Stir in black beans, salsa, and diced tomatoes and green chilies, taco seasoning blend.  Add salt and pepper if needed.

Layer half of the nacho flavored tortilla chips in the bottom of the prepared casserole dish.  Layer half of the meat mixture over the chips. Then add half a can of soup over the top of the meat.  Smoothing it out as good as you can. Or you can just add it by the teaspoonfuls over the top. Next, sprinkle half of the cheddar cheese and pepper jack cheese over the soup.

Repeat the layers. 

Bake for 25 to 30 minutes, or until thoroughly heated and the cheese is melted and bubbly.

Note:

Some recipes say to drain and rinse the black beans, but we do not. The juice adds flavor to the dish. 

You can easily make your own taco seasoning. Check out our recipe for Taco Seasoning Blend.

Old Fashioned Hard Candy or Broken Glass Candy

This is an old recipe that we make during the holidays.  As you cook up a batch of this hard candy, it fills the house with the wonderful, refreshing scent of cinnamon, peppermint, or anise.  Tint the candy with the color of your choice.  Put the candy in a clear jar, and you have a wonderful gift to give someone.

Ingredients

3 3/4 c. sugar
1 1/2 c. light corn syrup
1 c. water
food coloring
1/4 tsp. of your favorite flavoring oil like cinnamon, anise, butterscotch, peppermint,
1/2 c. powdered sugar (optional)

Directions

Butter two 15 x 10-inch heavy baking pans.

In a heavy saucepan, combine sugar, corn syrup, water, and food coloring. Add as much coloring as you desire to get the color you want.

Over medium heat, stir constantly until the sugar dissolves completely. Bring to a boil.  Cook without stirring until the candy reaches the hard crack stage, or 300° on a candy thermometer. 

Remove from heat.  Carefully and quickly stir in the flavoring of your choice. Pour into the prepared pans and allow the candy to cool completely. If the candy is too thick in places, tilt the pan so the candy evens out.

Dust the candy with powdered sugar if you would like a more frosty look. Then break the candy into pieces.  Store the hard candy in an airtight container. 

Notes

To make the candy into nice squares, quickly score the hot candy with a pizza cutter sprayed with cooking spray. You may have to go back and re-cut through the candy,  Then the candy can be easily broken into squares.

Ham Pot Pie

 Instead of making the usual Chicken Pot Pie, try switching the chicken to ham instead. It makes for a delicious alternative main meal idea. 

Ingredients

1/4 c. butter
1 onion, chopped
1 stalk celery, chopped
1/4 c. flour
1/2 tsp. garlic powder
1 tsp. thyme
1 c. chicken stock
1/2 c. heavy cream or evaporated milk or whole milk
2 c. cooked ham, cut into small pieces
1 2 c. mixed frozen vegetables
1 can croissant dough
1 c. cheddar cheese, shredded

Directions

Heat oven to 350°. Grease an 8 x 2-inch deep pie plate.

Melt butter in a heavy cast iron skillet over medium heat.  Add the onions and sauté the onions until translucent. 

Mix in the flour.  Cook and stir the flour for about 2 minutes, and it should have a golden brown color.  This removes the flour taste.

Gradually whisk in the chicken broth and cream.  Continue to stir until the mixture thickens. 

Add the garlic powder, thyme, ham and frozen mixed vegetables. Mix well and cook until the vegetables are warm.

Pour into prepared pie pan, or you can leave the mixture in the cast iron skillet if it is ovenproof.  Top with 1 cup shredded cheese.

Open the can of croissant dough. Gently unroll out the croissant dough and place the croissants on top of the ham pot pie. Seal or crimp the edges to keep the bubbling sauce from bubbling out.

Place the pie pan on a baking sheet to keep your oven clean if any of the pie bubbles out. 

Bake for 35 to 40 minutes, or until the dough is browned  and the pie is bubbly hot.

Parmesan Cheese Garlic Carrots

 A few simple ingredients can turn these ordinary carrots into a flavorful side dish.

Ingredients

1 lb. baby carrots **
1 Tbs. olive oil, or melted butter
1/2 tsp. garlic salt **
1/4 c. Parmesan cheese
Balsamic vinegar (optional)

Directions

Preheat oven to 375°.  Line a cookie sheet with parchment paper.

In a bowl, combine olive oil and garlic salt.  Stir to combine. 

Add carrots. Mix until the carrots are coated in the olive oil and garlic salt mixture.

Arrange carrots on prepared baking sheet.

Roast the carrots for about 30 to 45 minutes, or until tender.   You many want to shake the pan or turn the carrots over, so they don't burn on one side.

Sprinkle Parmesan cheese over the top. Bake another 5 to 10 minutes.  

Drizzle some balsamic vinegar over the top and serve with additional Parmesan cheese.

Notes

You can use large carrots cut into pieces of 1.5 to 2-inches in length or cut into half-inch rounds. 

You can use 2 teaspoons minced garlic instead, or the garlic salt.