Garlic Honey Baked Chicken With Rice

We make Garlic Honey Baked Chicken With Rice often at our house. It is an easy dish to prepare and very economical on the budget as well. The tender chicken is sweet and savory with a garlic and honey baste, served over flavorful rice.  

Ingredients

6 chicken thighs or chicken fryer pieces
Salt and pepper to taste
2 tsp. garlic powder
1/3 c. butter or margarine, melted
4 to 6 garlic cloves, minced
1/3 c. honey
1 1/2 Tbs. vinegar
2 Tbs. mustard
1 Tbs. Olive oil
1 onion, diced
1 sweet pepper, diced
2 c. chicken broth
1 c. rice
1 c. peas (optional)
Salt and pepper to taste

Directions

Preheat oven to 350°. 

Season chicken with salt, pepper and garlic powder. Place chicken pieces in a baking dish.

In a small bowl, mix together, butter, garlic cloves, honey, vinegar and mustard. Pour over chicken thighs. 

Cover and bake for 45 minutes, basting every 15 minutes. Turn the chicken over to make sure both sides get a coating of the sauce. Uncover and bake another 15 minutes, or until chicken is done or tests done at 165°.

During the last 30 minutes of the chicken baking time, begin cooking the rice.

In a medium saucepan or pot, heat the olive oil. Add the onion and sweet pepper.  Sauté until the onion and sweet pepper are starting to wilt. It takes about 2 minutes. 

Pour in the chicken broth and bring to a boil. Stir in the rice and cook according to package directions. Remove from heat and fluff the rice with a fork. Add the peas and heat until the peas are heated through. Season with salt and pepper.

Serve the garlic honey chicken over the top of the rice.

You can also make extra sauce to serve along with the chicken.

 Beef Vegetable Soup

This is a recipe from my childhood. I will admit, I never liked vegetable soup when I was a kid. However, after a while, I found that it was good when I put the vegetables on a cracker and ate it that way.

Now that I am grown up, I find that this is a fantastic tasting soup on its own, without the crackers. My mom would always use beef roast meat cut into cubes. She did not buy stew meat because that was always more expensive than just a regular roast. Beef stew meat is still expensive, and I don’t mind cutting up the roast myself.

The recipe calls for simmering for 1 hour, but I have found that if you put a lid on the pot and simmer for most of the day, you will get a much better tasting soup. It gives the flavors a chance to marry and the meat to become tender.

Ingredients

2 lbs. hamburger or beef roast meat
1 large onion chopped
3 c. tomatoes, diced
2 medium carrots, sliced
2 c. cubed potatoes
1/2 c. diced celery
1 sweet pepper, chopped
1 tsp. salt
1/4 c. rice
Pepper to taste
1 or 2 bay leaves (Optional)
8 c. water

Directions

Brown hamburger or cut up beef roast, onions and sweet pepper together in a cast iron skillet. Season with salt, and pepper. You can also use garlic and onion powder as well.

In a large sauce pot, combine tomatoes, carrots, potatoes, celery, salt, rice, pepper and water. Begin heating while the hamburger or roast cooks.

When the meat is done, drain off excess grease. Add the hamburger, or roast, onions and sweet peppers to the pot of vegetables.

Bring to a boil. Lower heat and simmer for 1 hour. You can also make this in a crock-pot.

Serve with bread or crackers. Remove the bay leaves as these are not edible.

 Layer Date Bars

Dates are so good and they are healthy for you as well.  They are rich in protein, vitamins, and iron. They strengthen your nervous system, lowers cholesterol, improves bone health, promotes digestion and improves your skin.  Of course, eat them in moderation and sometimes that is hard to do. 

My grandfather used to buy me dates to eat as a treat and I really enjoyed eating them. I never knew they were good for me. I just knew they tasted delicious.  We still eat dates for a snack, but we also make this wonderful, tasty Layer Date Bars.

Ingredients

1/2 c. shortening
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1 3/4 c. quick cooking oatmeal
1 lb. dates, pitted and cut
1 c. sugar
1 c. water

Directions

Preheat oven to 350°. Grease a 9 x 13 inch pan.

In a large sauce pan, cook the dates, sugar and water until it is the consistency of jam. Set aside to cool a bit.

Thoroughly cream shortening and sugar till light and fluffy.

Add salt, soda, flour, and oatmeal. Mix until crumbly. Pat half of the mixture in prepared pan. Do not pack it down hard or the layer will be hard.

Spread the date filling over the crumbly mixture in the pan.

Sprinkle the remaining half of the crumbly mixture over the dates. Again, only pat the top layer down so it is evenly spread over the top. 

Bake for 30 minutes.

Makes about 20 bars.

Pfeffernusse Cookies

 Pfeffernuse Cookies. My great aunt used to make these every year for Christmas. She was a German lady who cooked and baked so many delicious things.  Her food was simple, yet she knew how to make things memorable. These cookies are traditional Christmas cookies made with black pepper and anise for a unique flavor. We make these at our house as well and they are a huge hit. 

Ingredients

1/2 c. butter, room temperature
3/4 c. brown sugar
1/3 c. molasses
1 egg
1 tsp. anise extract, or vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. black pepper
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt
1/4 tsp cloves
1/4 tsp. cardamon
2 1/4 c. flour
1 c. powdered sugar

Directions

Cream together butter and brown sugar until light and fluffy.

Pour in the molasses and mix in thoroughly. 

Add the egg and anise or vanilla extract, beating until combined. Scrape the bowl occasionally so everything gets mixed in.

Turn the mixer to low speed. Gradually add the baking soda, cinnamon, black pepper, nutmeg, ginger, allspice, salt, cloves, cardamon, and finally the flour. Mix until just combined.

Remove the dough and place in a plastic bag. Refrigerate for 3 hours so the flavors can mingle. 

Preheat oven to 350°. Line 2 cookie sheets with parchment paper or lightly grease or spray them.

Place the powdered sugar in a bowl or in a bag and set aside

Scoop out about a tablespoon of dough.  Roll the dough between the palms of your hands into a ball about 1 1/2-inches in diameter. Place the balls on the prepared cookie sheet, about 2-inches apart. If the dough is too stiff to handle, or it crumbles apart, allow the dough to stand at room temperature for a while.

Bake 10 to 12 minutes or until the edges are set and there are cracks in the tops of the cookies. Remove from the oven and let them cool just a bit. While the cookies are slightly warm, roll them in the powdered sugar. You can dip them twice in the powdered sugar for extra coating if you like.

Cool completely and store in an airtight container

 

 Salted Nut Roll

Salted Nut Rolls are so good when you make them at home. You don't have to worry how long  they have been on the shelf and whether the peanuts are any good or if they turned rancid.

Ingredients

1 stick butter
4 c. marshmallows
1/2 tsp. salt
2 tsp. vanilla
4 c. powdered sugar

Caramel Coating

1 lb. caramel, or about 55 caramels, with wrappers removed
4 tbs. butter
1 (14) oz. can sweetened condensed milk
1 c. peanuts

Directions

Line a baking sheet with parchment paper. Set aside.

In a large saucepan, combine butter, marshmallows, vanilla and salt.  Cook and stir until smooth or until the marshmallows are melted over medium heat.  This takes about 5 minutes.  Remove from heat.

Stir in powdered sugar until completely blended. Allow to cool slightly or until you can safely handle the candy with your hands. 

When the candy is cool enough to handle, turn it out on your counter top or cutting board that has been lightly sprinkled with powdered sugar. 

Lightly butter your hands and then begin knead the candy until it is shiny.

Divide the candy into 8 equal pieces. Roll each piece into a 4-inch log. Place the logs on the parchment paper and set in the refrigerator until firm. 

Meanwhile, prepare the peanuts and make the caramel coating.  

Coarsely chop the peanuts. You can do this in a food processor or chop them with a knife. Place the chopped peanuts in a shallow plate or pan.

In a large saucepan, combine the caramels, sweetened condensed milk, and butter. Cook and stir over medium heat until caramels are melted and the mixture is smooth. 

Set aside to cool slightly or until cool enough to handle without getting burning your hands or melting the nougat logs.

Remove the nougat logs from the refrigerator. Dip the logs, one at a time in the caramel mixture, making sure the entire surface is coated. Then, roll the caramel coated log in the peanuts.  Place the caramel, peanut coated logs back on the parchment paper on the baking sheet. 

Chill for at least an hour or until firm. When ready to serve, cut the logs into pieces and enjoy.

 

 

Gingerbread Cookies

Everyone loves these Gingerbread Cookies. They are soft in the center with crisp edges. We love cutting out Gingerbread cookies in different shapes. The dough smells wonderful with the spices.

Ingredients

2/3 c. butter, softened
3/4 c. brown sugar
1 egg
2/3 c. molasses
1 tsp. vanilla
1 Tbs. cinnamon
1 Tbs. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 1/2 c. flour

Directions

Cream together the butter and brown sugar until light and fluffy.

Add the egg and beat until combined.

Pour in the molasses and vanilla. Beat on high speed for about 2 minutes. Remember to scrape down the sides and bottom of the bowl occasionally.

Turn the mixer to low and add the cinnamon, ginger, allspice, cloves, baking soda, baking powder and salt.  Mix in the flour until it is thoroughly blended into the dough..

Divide dough in half. Wrap each half in plastic wrap and let stand at room temperature for 2 hours or longer. You can put the dough in the refrigerator for 2 to 3 hours, but you need to let the cookie dough come to room temperature before using.

Preheat oven to 325° to 350°. Grease or line the cookie sheets with parchment paper and set aside.

Lightly flour the surface where you will be rolling out your cookie dough. Take one half of the dough and place it on the floured surface. sprinkle some flour over the top and on your rolling pin. Begin rolling out the dough until it is 1/4 inch thick.  Rotate the cookie dough and lightly flour underneath if it begins to stick. Also lightly dust with flour on top it the rolling pin begins sticking there.

Cut into desired shapes with cookie cutters.  You can also put the cookie cutter in flour so the cookie dough does not stick to the sides of the cutter. 

Bake for 7 to 10 minutes. Watch the cookies so they don't burn or bake too long. If you bake them too long, the crunchier and harder they will be. To tell when the gingerbread cookies are done, look at the tops. Do they have a glossy sheen on top? If so, they are not quite done. You will want to remove them from the oven right after the shininess is gone.  You can also press the edge of the cookie with your finger, being very careful to not burn yourself. If it shows an indention, you will need to bake the cookies a little longer. If the edge does not fall inwards, then they are done.

Allow cookies to cool for about 5 minutes before removing. Place on cooling racks until completely cool.  Frost or decorate as desired.

If you want crisp cookies, roll the dough out very thin. If you want softer cookies, leave the cookie dough thicker.

 Peanut Brittle

It's getting close to Christmas time and that means delicious candies to make for the holiday. Peanut brittle is one of those candies that we make every year for Christmas. However, it is good any time of the year, not just for Christmas.. This recipe is easy to make and so much better then the kind you buy at the grocery store.

Ingredients

2 c. sugar
1 c. corn syrup
1/4 tsp. salt
1/2 c. water
1/2 c. butter, softened
2 c. peanuts, (shells removed if using the kind pictured above)
1 Tbs. vanilla
1 tsp. baking soda

Directions

Butter the bottom of a heavy baking pan or cookie sheet. Set aside. You can also line it with parchment paper.

In a large, heavy saucepan, combine the sugar, corn syrup, salt and water. Over medium heat, stir until all the sugar has dissolved and the mixture comes to a full boil.   

Add the butter to the mixture. Stirring occasionally, continue cooking until the mixture reaches 280°.

Stir in the peanuts, salt, and vanilla. Continue to cook, stirring constantly, until the temperature reaches 300°.

Remove from heat and stir in baking soda.  Be careful at this stage, because the baking soda will cause the mixture to foam up rapidly. 

Immediately pour the hot mixture into the prepared cookie sheet. Working quickly spread the peanut brittle evenly across baking sheet. Allow to cool.

When cool, break into pieces. Store in an air-tight container.

 Easy Pork Loin and Stuffing

Ingredients

1 (3 to 4 lb.) pork loin
1/3 c. olive oil
1 Tbs. sage or 2 Tbs. fresh sage, chopped
1 Tbs. thyme or 2 Tbs. fresh thyme chopped
4 cloves, minced
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 (6 Oz.) package stuffing mix

 Directions

Preheat oven to 350°.  Spray a roasting pan with cooking spray.

Prepare stuffing mix according to package directions. Set aside.

Place the pork loin in the roasting pan.  With a sharp knife, cut a slit lengthwise, down the center of the pork loin, about 3/4 of the way through. Be careful so you don't cut all the way through. You want the meat still attached as one piece.

In a small bowl, combine the oil, sage, thyme, garlic, onion powder, salt and pepper. Mix until the ingredients are fully combined. Rub this mixture all over the pork loin. 

Spoon the stuffing down the open slit of the pork loin.

Bake for 1 hour or until the internal temperature of the pork reaches 145°.  Let stand for 5 minutes.  

Slice and serve. 

**If you have the time and want to make this really fancy. Butterfly the pork loin. An easy way to do this, without all the cutting is to lay the pork loin out on a cutting board. Cut a slit lengthwise, down the center of the pork loin, about 3/4 of the way through. Be careful so you do not cut all the way through. You want the meat still attached. Pound the meat until it is 1 1/2 inches thick.  Then brush the seasoned oil all over the pork loin.  Place the stuffing on top of the pork loin. Tightly roll up the pork loin around the stuffing. Secure the roll with kitchen string or toothpicks to keep it closed.

 

 

 Old Fashioned Gingerbread Cake

Gingerbread always tastes better when served warm, fresh out of the oven.  It is even better when you spoon Vanilla Cream Sauce over the top. We often use the Nutmeg sauce we put on bread pudding.

Ingredients

1/2 c.butter
1/2 c. brown sugar
1 c. molasses
1 egg
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 1/2 c. flour
1 c. hot water

Vanilla Cream Sauce 

1 c. sugar
1/2 c. butter
1 c. heavy cream
2 tsp. vanilla

Directions

Preheat oven to 350°. Grease the bottom of a 9 x 13 inch pan.

In a large bowl, cream butter and brown sugar together until light and fluffy.

Pour in the molasses, mixing until thoroughly combined.  Add the egg and mix well. 

Turn the mixer to low to stir in the cinnamon, ginger, cloves, salt, baking powder, and baking soda. Then, stir in the flour.

Slowly pour the hot water into the batter, stirring until smooth. The batter will be thin, so don't worry.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until done, or until toothpick inserted in center comes out clean.

Make the Vanilla Cream Sauce

In a medium saucepan, combine sugar, butter and heavy cream. Stirring constantly, cook until the mixture comes to a boil. Boil for 3 to 5 minutes. Remove from heat.

Stir in the vanilla. 

Serve warm over a slice of gingerbread cake.

 Pumpkin Snickerdoodle Cookies

Snickerdoodles are one of our favorite cookies to make. We also like the taste of pumpkin. Combining these two great tastes together gave us a delicious tasting cookie.  Flavorful spices and each cookies is rolled in sugar cinnamon.

Ingredients

1 c. butter, room temperature
1 c. sugar
3/4 c. brown sugar
1 egg
3/4 c. pumpkin
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. cream of tartar
1/2 tsp. baking powder
1 tsp. baking soda
3 1/2 tsp. cornstarch
1/4 tsp. salt
3 1/4 c. flour

Cinnamon sugar Coating

1/2 c. sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°.  Line a cookie sheet with parchment paper. Set aside.

 In a large bowl, cream the butter, sugar and brown sugar together until light and fluffy.

Mix in the egg, pumpkin and vanilla until well combined.

Turn the mixer to low and mix in the cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking powder, baking soda, cornstarch and salt.

Stir in the flour until combined. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator. You can also remove the dough and place it in a plastic bag.  Chill for about 30 minutes

In a small bowl, combine the cinnamon and sugar mixture together. Set aside.

Remove the cookie dough from the refrigerator. Spoon out about two tablespoons of dough. Roll the dough between the palms of your hand into a ball. Place the ball in the cinnamon sugar mixture, coating all sides of the ball.

Place the sugar cinnamon coated balls on the cookie sheet lined with parchment paper. Space 2 inches apart.

Bake for 10 to 12 minutes or until the bottoms just begin to turn brown. 

Leave the cookies on the parchment paper for about 5 minutes, then remove the cookies and place on wire rack to cool.  

Store the cookies in an airtight container or place them in the freezer for later.

 

Easy Glazed Eggnog Doughnut Muffins

 Glazed Eggnog Doughnut Muffins

If you love the taste of eggnog, then you will really like these muffins. They have great flavor and will remind you of glazed doughnuts.  Eggnog is a seasonal item, unless you make your own. You can find it in grocery stores around the time of Halloween, and then it disappears after New Years. 

Ingredients

1/4 c. butter, softened
1/4 c. oil
1/2 c. sugar
1/3 c. brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla or rum extract
2 2/3 c. flour
1 c. eggnog

Glaze

3 Tbs. butter, melted
1 c. powdered sugar
3/4 tsp. vanilla
2 Tbs. hot water

Directions

Preheat oven to 400°.  Line muffin tins with liners. If you don't have any liners, spray or grease the bottoms of the muffin tins for easier removal.

In a large mixing bowl, cream butter, oil, sugar and brown sugar together until smooth. 

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

Turn the mixer to low and add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla or rum extract. 

Beginning and ending with the flour, add some of the flour into the batter and mix until combined. Pour some of the eggnog into the batter, mixing until combined. Keep alternating the flour and eggnog additions, ending with the flour.

Fill the prepared muffin tins with batter. The tins should be filled 3/4 full of batter.

Bake for 15 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

While the muffins are baking, it is time to make the glaze

In a medium bowl, combine the melted butter, confectioner's sugar, vanilla and water. Whisk or beat until smooth.

Dip the slightly cooled muffin tops into the glaze. Set the muffins on a plate and allow the glaze to harden. Dip the tops again into the glaze mixture for a second coating and allow the glaze to harden.

You can keep the muffins at room temperature for about a day. You can store the muffins in an airtight container in the refrigerator for 5 days, or in the freezer. If you have leftovers after a day, place the muffins in the refrigerator.  

Muffins stored in the refrigerator will taste dryer than they did when fresh baked. 

 Chicken, Tomato and Orzo Soup

Tomato soup is comfort food. Add some chicken, orzo, herbs and spices to it, and you have a fantastic meal. This soup tastes great on its own, or with grilled cheese sandwiches.

Ingredients

4 chicken thighs or drumsticks
6 c. chicken broth
1 onion, chopped fine
3 cloves garlic, minced fine
2 carrots, chopped
2 celery stalks, chopped
1 Tbs. olive oil
1 (15 oz.) cans diced or crushed tomatoes
1 (15 oz) can tomato sauce
1 tsp. tomato paste
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. rosemary
Pinch of red pepper flakes
2 bay leaves
1/4 c. parsley
3/4 c. orzo
salt and pepper to taste
1/2 c. heavy cream (Optional)
1/4 to 1/2 grated Parmesan cheese (Optional)

Directions

Simmer the chicken thighs or drumsticks in the chicken broth until the meat is falling off the bone. Remove from heat. When the chicken meat is cool enough to handle, remove the bones, gristle and the skin. Shred the chicken meat and set aside.

In a large heavy pot, sauté the onion, garlic, carrots, and celery in olive oil for about 6 minutes. 

Stir in chicken broth, tomatoes, tomato sauce, tomato paste, basil, oregano, rosemary, red pepper flakes, bay leaves and parsley. Bring to a boil.

Add the Orzo, and shredded chicken meat. Reduce heat to a simmer and cook until the Orzo is done. Stir occasionally to keep the orzo from sticking to the bottom of the pot. 

Stir in the heavy cream. Taste and adjust seasonings if needed. Add the Parmesan cheese if desired.

Serve and enjoy.

**If you want a smoother soup, use an immersion blender before adding the orzo and chicken. Remove the bay leaves before blending, then blend the soup until smooth.

 Apple Cake

We were given several bags of apples. We made applesauce, apple pie and apple butter. However, this is one of our favorite ways to use apples.  We love this apple cake!  It is so delicious and very easy to make. 

Ingredients

 2 eggs
1 1.2 c. oil
2 c. sugar
1 tsp. vanilla
1/3 c. milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 1/2 tsp. baking soda
3 c. flour
3 c. apples, peeled and chopped
1 c. pecans, chopped
Powdered sugar (optional)

 Directions

Preheat oven to 325°. Grease and flour a 9 x 13 cake pan. 

 In a large bowl, beat eggs, oil and sugar together until combined. Add the vanilla and milk. Mix until it is thoroughly incorporated. Scrape bottom and sides of the bowl occasionally.

With the mixer on low, add the cinnamon, nutmeg, salt, and baking soda.

Add the flour and blend the mixture together. 

By hand, stir in the apples and pecans. 

Bake for 70 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and cool.

When the cake is completely cool, dust with powdered sugar if desired. Serve with ice cream or whipped cream.

 

 Gooey Snickerdoodle Bars

If you like Snickerdoodle cookies, you'll love Snickerdoodle bars. They have the same great taste without having to form each cookie.  The bars are soft and gooey with a layer of cinnamon sugar in the center and icing over the top.

Bars

1 c. butter, room temperature
1 1/2 c. sugar
1/2 c. brown sugar
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
2 1/2 c. flour

Cinnamon Sugar

2 Tbs. sugar
1 1/2 Tbs. cinnamon

Glaze

1 1/4 c. powdered sugar
1/4 tsp. cinnamon
2 Tbs. melted butter
2 to 3 Tbs. milk
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease or spray the bottom of a 9 x 13-inch pan. Set aside.

In a large mixing bowl, beat the butter, sugar and brown sugar until it is light and fluffy. Scrape the bowl down to make sure that everything is thoroughly mixed in. 

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

With the mixer on low, add the baking powder and then the flour. The batter will be thick.

Spread half of the batter on the bottom of prepared pan. 

In a small bowl, combine the sugar and cinnamon together.  Sprinkle the mixture over the top of the bar layer. 

Using a small spoon, place the remaining bar batter over the top of the cinnamon sugar mixture evenly. Try to cover the top as much as you can without mixing it into the cinnamon sugar layer.

Bake for 25 minutes.  Remove from oven and allow the cake to cool completely. 

When the Snickerdoodle bars are cool, it is time to make the glaze.  

In a medium bowl, combine the powdered sugar, milk and vanilla.  You'll want it to be the consistency of a runny glaze. Not too runny and not so stiff that it is like icing.  When you get the consistency of paint, that will be about right. 

Drizzle the glaze over the top of the bars.  The glaze is what makes these bars become  gooey bites of deliciousness.

Upside down Pineapple Honey Cake

Ingredients

2/3 c. honey
1 (15.25-oz.) can sliced pineapple, drained
1 1/3 c. sugar
3/4 c. butter, softened
1 tsp. vanilla
1 3/4 c. flour
1/4 c. cornmeal
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. buttermilk
3 eggs

Honey Glaze

1/4 c. honey
1 Tbs. light brown sugar
1 Tbs. butter

Directions

Preheat the oven to 350°.

In a heavy 10-inch cast iron skillet, coat the bottom with the 2/3 cup of honey. Place the pineapple slices over the top of the honey and set aside while you prepare the cake.

In a large mixing bowl, combine sugar and butter.  Beat at medium high speed until light and fluffy.

Stir in vanilla.

In a small bowl, combine the flour, cornmeal, baking powder, salt and baking soda. 

In another small bowl, combine the buttermilk and eggs. Whisk until combined.

Add about a fourth of the flour mixture into the sugar and butter mixture.  Mix until smooth. Then add a fourth of the buttermilk mixture to the sugar and butter.  Continue adding the flour mixture and then the buttermilk mixture alternately. Be sure to begin and end with the flour mixture. Mix only until blended. 

Spread the batter over the pineapple slices in the skillet. 

Bake for 50 minutes, or until a toothpick comes out clean when inserted in the center. If the cake begins to get too brown, cover with a sheet of aluminum foil.

Cool in the skillet on a wire rack for 10 minutes

While the cake is cooling, prepare the honey glaze.

In a small heavy saucepan, combine the honey, brown sugar and butter.   Bring to a simmer. Cook for 1 minute.

Carefully invert the cake onto a serving plate. Drizzle the Honey Glaze over the top.  Let cool 15 minutes, Cut and serve.

 Oh Henry Bars

 A very quick and easy recipe to make bar cookies. In no time at all, you can have a batch of these made for you and your family.

 Ingredients

1 c. sugar
1 c. corn syrup
1 c. peanut butter
5 c. crispy rice cereal
2 c. chocolate chips

Directions

Spray a 9 x 13-inch pan with cooking spray. Set aside.

In a large, heavy saucepan, combine sugar and corn syrup. Cook and stir over medium heat until mixture comes to a full boil.

Remove from heat. Stir in the peanut butter mixing until smooth. 

Add the crispy rice cereal. Mix until the cereal is coated with the peanut butter mixture. 

Press the crispy rice into the pan. Set aside.

Place the chocolate chips  in a microwave safe bowl. Melt the chocolate chips stirring every 15 seconds until they are melted. 

Spread the melted chocolate over the top of the crispy rice bars. Place in a cool location until the chocolate is set and firm.  

Cut into bars and enjoy!

 Chocolate Covered Peanut Butter Balls

Chocolate Covered Peanut Butter Balls or Buckeyes are so good and very easy to make. If you enjoy peanut butter cups, you will definitely like eating these as well. Just a few simple ingredients and you will have a delicious candy treat, perfect for the holidays and for any time of year.

Ingredients

1/4 c. butter
1 1/2 c. peanut butter
4 c. powdered sugar
1 tsp. vanilla extract
1 tsp. maple flavored extract
2 c. semisweet chocolate chips

Directions

Combine the butter and peanut butter until combined.  Add the powdered sugar. Mix until thoroughly combined.  Pour in the vanilla and maple flavor extract. Stir to combine.  

On a surface dusted with powdered sugar, knead the peanut butter mixture until thoroughly combined. You don't want the mixture to be crumbly, nor do you want it to be very sticky.

Form into 1-inch balls and place on a cookie sheet lined with waxed paper. Place the cookie sheets in the refrigerator or freezer for about 20 minutes or until the peanut butter balls are firm.  If it is cold weather, we put ours outside on the porch to become firm.  Make sure you cover them if stray animals are in your neighborhood. You don't want to loose your candy.

Pour the chocolate chips in a microwave safe bowl and microwave them for approximately 1 minute. Remember to stop the melting process every 15 seconds to stir the chocolate. This is very important as you do not want the chocolate to burn.  If the chocolate is too thick to dip the peanut butter balls in, add some vegetable shortening into the chocolate to make it a bit thinner and easier work with.

Remove the peanut butter balls from the refrigerator, freezer or from outside. Place the peanut butter balls onto the tines of a fork. Lower the fork into the melted chocolate, making sure to coat all sides of the peanut butter balls. Tap the fork on the edge of the pan to shake off excess chocolate. Place the chocolate covered peanut butter ball on a sheet of wax paper and allow to cool until the chocolate is set. You can place them in the refrigerator, or outside to help the process go faster.  

Serve and enjoy

 

Easy No Bake Peanut Butter Cornflakes Cookies

 This recipe is easy to make. It doesn't take long to whip up a batch of these delicious candy-like cookies. Whenever we make them, they never last long at our house. They are gone the same day!

Ingredients

5 c. cornflakes

1 c. white corn syrup

1 c. sugar

1 tsp. vanilla

1 1/2 c. peanut butter

Directions

 Line a heatproof countertop or board with wax paper. 

 

Pour the cornflakes into a large mixing bowl.  Set aside while you prepare the corn syrup and sugar.

In a large, heavy, saucepan, mix the corn syrup and sugar together over medium heat.  Stirring constantly, bring the mixture comes to a boil. Remove from heat 

 

Add the peanut butter and vanilla. Mix until thoroughly combined.

 

Pour over the corn flakes and mix well. You will want to work quickly because it will set up on you and become hard.

 

Drop by spoonfuls onto the waxed paper.  Allow to cool.  Store in an airtight container.  

 

Strawberry Divinity 

Ingredients

3 c. sugar
3/4 c. light corn syrup
3/4 c. water
1/8 tsp. salt
2 egg whites
1 pkg. strawberry flavored gelatin **
1 tsp. vanilla extract
1/2 c. flaked coconut (Optional)
1 c. pecans or walnuts, chopped (Optional)

Directions

Line 2 cookie sheets with waxed paper. Set aside for later. 

In a large heavy saucepan, combine sugar, corn syrup, water and salt.  Stirring constantly to dissolve the sugar, heat to boiling over medium to medium high heat. When it begins to boil, continue cooking, without stirring, until the mixture reaches the hard ball stage. Hard ball stage is 250° to 266°.

While the mixture is boiling, beat the egg whites with a mixer at high speed.  When the egg whites are foamy, add the strawberry gelatin. Continue beating until mixture forms peaks.  

Remember to check your candy syrup boiling on the stove so you don't over cook it. When it reaches the hard ball stage, slowly pour in the hot syrup in a thin stream. Continue beating at high speed until the mixture begins to hold shape and becomes dull or looses it's shine.

If you are unsure on whether the candy is the right consistency, stop the mixer and remove a spoonful of the candy. Drop it on a sheet of waxed paper. Itf it holds it's shape, then the candy is perfect. If it flattens out, then you need to mix it more. 

At this point, mix in the flaked coconut and/or nuts to the candy.

Spoon out a heaping teaspoonful or tablespoonful of the mixture and drop it onto the waxed paper. I use two lightly buttered spoons to do this. One spoon to scoop the divinity out of the bowl and the other to help push the divinity onto the sheet of waxed paper. 

Allow the strawberry divinity to set up for at least 4 hours or over-night. 

** You can use any flavored gelatin that you like.

Peanut Butter Cookies

 Mama's Peanut Butter Cookies

Here is another recipe from my mother's recipe card collection. We make these cookies often because we love the taste of peanut butter and we have extra.  

This recipe does call for shortening, but you can use butter or butter flavored shortening.  There is a difference between using shortening or butter in your cookies. Cookies made with butter will spread more. They will be flatter and crispier. Cookies made with shortening will bake up taller and be softer. You can use butter flavored shortening as well for more flavor then using plain shortening.

Ingredients

1 c. shortening or butter
1 c. granulated sugar
1 c. brown sugar, packed
1 c. peanut butter
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
3 c. flour

Directions

Preheat oven to 375°

In a large bowl, cream shortening, granulated sugar and brown sugar until light and fluffy.

Add eggs, one at a time, mixing well after each. Mix in peanut butter and vanilla.

Turn the mixer to low and add the baking soda, salt and flour. Mix until well blended.

Roll into 1 1/2-inch balls between the palms of your hands and place on a cookie sheet. Flatten the cookies with the tines of a fork dipped in sugar. Make another fork print across the cookie so you will have the traditional "+" pattern across the top.  

Bake for 8 to 10 minutes or until brown. Remove from the pan and cool on wire wracks.

 Easy Barbecued Meatballs

This dish is easy to make and so delicious! The secret to tender meatballs in to not over mix the ground beef. Then bake them in the oven, so you don't have to keep turning them.

Ingredients

3 lbs. ground beef
1 onion, chopped fine
2 Tsp. garlic powder
2 tsp. chili powder
1 to 2 tsp. salt
1/2 tsp pepper
2 c. oatmeal
2 eggs
1 c. evaporated milk

Sauce

2 1/2 c. ketchup
1 to 1 1/2 c. brown sugar
1 onion, chopped fine
2 tsp. liquid smoke
2 tsp. mustard
1 1/2 tsp. chili powder
3/4 tsp. garlic powder

Directions

Heat the oven to 400°. Line a baking sheet with parchment paper. This keeps the meatballs from sticking to the baking sheet and allows for easier cleanup.

In a large bowl, combine the ground beef, onion, garlic powder, chili powder, salt, pepper, oatmeal, eggs and evaporated milk. Mix the ingredients with your hands, making sure everything is thoroughly combined. 

Shape into 1-inch balls. 

Place the meatballs on the baking sheet and bake for about 15 to 20 minutes, or until cooked through and nicely browned.  Remove the meatballs and place on paper towels to absorb excess grease. 

In a Dutch oven, combine ketchup, brown sugar, onion, liquid smoke, mustard, chili powder and garlic powder. Stirring constantly over medium heat, bring the sauce to a boil. Reduce the heat to low and simmer for 2 to 3 minutes, or until the barbecue sauce is thickened.

Add the meatballs to the sauce and stir gently to coat the meatballs. Bake at 350° for 30 minutes. You can also place the meatballs in a 9 x 13-inch pan and pour the BBQ sauce over the top.

 English Toffee

 

Here is another candy recipe that we make every year at Christmas time. We also make it throughout the year as well. We love Toffee. It is so good and very easy to make. 

Ingredients

1 c. butter
1 c. sugar
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chocolate chips
1 c. pecans, chopped coarsely

Directions

Line the pan with parchment paper or lightly butter the bottom of the pan for easy removal.  

Spread the chopped pecans in a single layer on top of the parchment paper or buttered pan bottom. Or you can press the nuts into the melted chocolate. You can also put half the nuts on the bottom of the pan and the other half of the nuts on the top.

In a large, heavy saucepan, combine butter, sugar, water and salt.

Cook, stirring constantly over medium heat until the mixture registers the hard-crack stage or 300°.  Watch the mixture carefully because it does have a tendency to burn. 

Gently stir in the vanilla extract. 

Pour into prepared pan. Allow to cool for a minute or two.  Sprinkle the chocolate chips over the top and spread them in an even layer when they are melted. 

If you want to put the nuts in the chocolate, you can do so at this point and press them in slightly. 

Allow it to cool  for 2 to 3 hours or you can put the pan in the refrigerator and chill the candy for at least 30 minutes. 

Remove from the pan and break into bite-size pieces.

 Sugar Cookies

 

Sugar Cookies are great any time of the year. Every year for Christmas, we make holiday shaped sugar cookies.  I still use my mother's cookie cutters. As my kids and I make cookies together, I remember back to the times when my mother and I made sugar cookies together. Her dad lived with us as well and he would sit in the kitchen and wait to have those cookies come out of the oven so he could begin eating.  Her dad loved to eat cookies! I think they were his favorite food ever!!

Ingredients

2 c. butter, room temperature
2 c. sugar
2 eggs, room temperature
2 Tbs. vanilla
1 tsp. baking soda
1/2 tsp. salt
3 tsp. baking powder
6 c. flour
Extra sugar for top of cookies

Directions

Preheat oven to 350°.

Cream butter and sugar together until light and fluffy.

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

Pour in the vanilla and mix well. Scrape the bottom and sides of the mixing bowl to make sure everything is evenly mixed in.

Turn the mixer down to low and add the baking soda, salt, and baking powder. Mix in the flour, 2 cups at a time.  The dough should be thick, stiff, and not sticky. It should not be crumbly either.

Fill a small bowl with sugar to roll the balls in.

Remove a tablespoonful of dough. Gently roll the dough between the palms of your hands into a 1-inch ball. Roll the balls in the sugar, coating all sides evenly. 

Place the sugar cookies on a cookie sheet, spacing them about an inch apart. 

Dip the bottom of a glass in sugar and then flatten each sugar cookie ball. Dipping in sugar will keep the dough from sticking to the glass and it will give just a bit more sugar on the top.  

Bake 6 to 8 minutes depending on the size and thickness of the cookies.  Watch the cookies and remove from the oven just before they turn brown all around the edges. Do not over bake.  The cookies will come out of the oven puffy, but as they cool, they will fall. So when you see that, it is nothing to worry about.

Allow the cookies to cool for 4 to 5 minutes, then remove and place the cookies on wire racks to cool.

If you want to make shaped or cutout sugar cookies, remove some of the dough from the bowl.  Roll out on a lightly floured surface until it is 3/8" thick. Cut out in shapes with a cookie cutter. If the dough sticks to the cookie cutter, you can either dip the cookie cutter in flour, or sugar to keep it from sticking. 

Frost or decorate if desired.

 

Divinity

 Every year, my mother would make Divinity. She would bring it out after we were all in bed sleeping and leave it under the tree as a gift from Santa.

You don't have to wait until Christmas to make this delicious, melt in your mouth candy. Although, for best results, it should be made on days with low humidity.  

Ingredients

4 c. sugar
1 c. light corn syrup
3/4 c. water
3 egg whites, stiffly beaten
1 tsp. vanilla

Directions

Place wax paper on a cookie sheet lined with waxed paper.  Set aside.

In a large, heavy saucepan, mix sugar, syrup, and water over medium-low heat.  Stir until sugar is dissolved.  

Cook without stirring over medium heat to 260° or hard ball stage, on a candy thermometer. Remove from heat. 

While the candy is cooking, prepare the egg whites. Put the egg whites in a large mixing bowl. With the mixer on high speed, beat them until stiff peaks form. 

When the candy is the right temperature, pour the hot liquid in a thin stream into the egg whites with the mixer on medium speed.  Do not turn off the mixer while doing this. 

Pour in the vanilla.  Continue beating until the candy starts to hold its shape and the mixture becomes slightly dull.

Quickly drop from a teaspoon or tablespoon onto waxed paper. I use two lightly buttered spoons to do this. One spoon to scoop the divinity out of the bowl and the other to help push the divinity onto the sheet of waxed paper. 

Set aside in a cool location to set up.