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

Slow Roasted with Brown Sugar, Honey, and Warm Holiday Spices

This glazed ham has been part of our Christmas and Easter tables for as long as I can remember. It was the kind of meal that made the whole house smell warm and welcoming long before guests arrived.

What makes this ham special is the slow roasting method. Baking it low and slow overnight allows the flavors to gently soak into the meat while keeping it incredibly moist and tender. The meat practically falls off the bone.

The glaze is a perfect balance of sweet and savory — dark brown sugar, honey, warm spices, and just enough mustard to give it depth. It creates that beautiful caramelized finish that everyone looks forward to.

If you’re short on time, there’s also a same-day method included below. But if you can plan ahead, the overnight method truly makes this ham unforgettable.

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°F (for overnight method).

Using a sharp knife, score the ham in a diamond pattern.  Make diagonal cuts about 1-inch apart and 1/4-inch deep.  Only cut through the fat layer — not deeply into the meat.

If desired, insert a whole clove into the center of each diamond.

In a small saucepan over medium-low heat, combine: brown sugar, honey, juice, mustard, butter, seasoned salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice.

Stir until the butter is melted, and the sugar is completely dissolved.
Remove from heat.

Bake (Overnight Method – Recommended)

Place ham in a roasting pan. Pour 1/3 cup water into the bottom of the pan.

Pour the glaze evenly over the ham.

Cover tightly with foil or a roasting lid.

Bake at 250°F for 1 hour, then reduce heat to 200°F and continue baking for 12 to 15 hours, or until internal temperature reaches 145°F.

During the last 3 hours of baking, baste the ham every 30 minutes with the pan juices.

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

Same-Day Method:

Preheat oven to 325°F.

Follow the same preparation steps.

Bake for approximately 2 hours, or until the internal temperature reaches 145°F.

Baste every 30 minutes while baking.

Rest before slicing.

Tips for the Best Holiday Ham:

• Use a bone-in ham for maximum flavor.
•  Do not let your thermometer touch the bone when checking temperature.
•  Let the ham rest before slicing to keep juices inside.
•  Save the bone for soups or beans later in the week.

Variations & Substitutions:

• Use maple syrup instead of honey for a deeper sweetness.
• Substitute Dijon mustard for a more refined flavor.
• Add crushed pineapple to the glaze for extra fruitiness.
• Add a splash of bourbon for a richer glaze.

What to Serve With Brown Sugar Honey Ham:

This ham pairs beautifully with:

• Creamy Mashed Potatoes
• Scalloped Potatoes
• Creamy Pea Salad
• Homemade Dinner Rolls
• Buttermilk Biscuits
• Deviled Eggs
• Green Beans or Glazed Carrots 

How to Store:

Refrigerate:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze:
Sliced ham in freezer-safe bags for up to 2 months.

Save the ham bone for soups, beans, or split pea soup.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Bake the day before, refrigerate, and gently reheat covered at 275°F until warmed through.

Does the ham need to be fully cooked before baking?
Most hams are pre-cooked. You are reheating and glazing to enhance flavor.

Can I skip the cloves?
Absolutely. They are traditional but optional.

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 is 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.