Brown Sugar Muffins

This recipe for Brown Sugar Muffins is quick and easy to make. The muffins stay moist. They have just the right amount of sweetness to make them delicious. My mother used to make these when I was growing up and I have fond memories of waiting for her to bring them out of the oven. It was so hard to wait for them to cool enough to eat.  Try making some delicious memories with your family 

Ingredients

1/2 c butter
1 c. brown sugar
1 egg
1 tsp vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. milk*

Directions

Preheat oven to 375°.  Lightly spray or line 14 to 16 muffin tins with paper liners.

Cream butter and brown sugar until light and fluffy. Add the egg and vanilla and beat well.

Combine flour, soda and salt in a separate bowl.

Mix in a fourth of the milk.  Add a fourth of the flour mixture, mixing in well. Continue to alternate between the milk and flour mixture, making sure that you are ending with the milk.

Pour into muffin tins, filling them about 2/3 full. Bake 15 to 20 minutes, or until done. If you are using smaller sized muffin tins, bake for less time. Test with a toothpick to make sure the muffins are done.

*You can also use sour milk for this recipe. To make your own sour milk, pour in 1 tablespoon vinegar into the bottom of a measuring cup. Pour in enough milk to equal one cup. Allow the mixture to sit for 5 minutes. The mixture will thicken and become clumpy.

Ham Casserole

This is a great way to use up left over ham. Mix it with noodles and peas then add a white sauce to the mixture.  It makes a quick and easy meal that is delicious.

 Ingredients

1 lb. noodles, cooked
1-1 1/2 cups ham, cooked and cubed
1 tsp. salt
1 can peas, drained
2 c. milk
2 Tbs. flour
salt and pepper to taste
1 Tbs. butter or margarine
1 beef bouillon cube

Fill a large pot with water and add some salt. Bring the salt water to a boil. Cook noodles according to package directions. Drain and put into a casserole dish.

Mix in the ham and peas with the noodles. Set aside while you prepare the white sauce.

Melt the butter in a saucepan. Add the flour.  Whisk over medium heat, stirring constantly until the flour is browned. This takes about one to two minutes.

Pour in the milk, whisking constantly until all the flour lumps are gone and you are left with a smooth sauce. Cook and stir over low heat unti the mixture becomes thick and bubbly.  Add the beef bouillon cube, stiring until dissolved.  

Season the mixture with salt and pepper to taste. Pour the white sauce in with the ham, peas and noodles and stir to combine.

Bake at 300° for 20 to 30 minutes.   

You can also add some sliced or shredded cheese over the top. Just remove the dish about 10 minutes before the mixture is done. Put the cheese over the top and then return the dish to the oven and continue baking until the cheese is melted and everything is hot.

 

Ham Glazes

Easter Ham Glazes

Our favorite ham glaze is very simple, and the ingredients are readily found in the pantry. It is a simple honey mustard glaze. I will include several other ham glaze recipes found in my family's recipe cards that our family and friends liked to make and use over their hams.

Brown Sugar Mustard Glaze

Ingredients

1 fully cooked bone-in ham (5 to 7 pounds)

1 cup packed brown sugar

2 teaspoons prepared mustard

1 to 2 tablespoons cider vinegar
Whole cloves

Directions: 

 Preheat oven to 325°.

Place ham on a rack in a shallow roasting pan. 

Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Press a whole clove into each intersection of the ham. 

Cover and bake 1-1/2 to 2 hours or until a thermometer reads 130°.

In a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste.

Remove ham from oven. Spread sugar mixture over ham. Bake ham, uncovered, 15-30 minutes longer or until a thermometer reads 140°.

***

Honey Brown Sugar Glaze 

Ingredients

1 bone-in spiral-cut ham, about 10 pounds

1 cup honey

1/2 cup firmly packed brown sugar

1 teaspoon ginger

1 teaspoon dry ground mustard

1/2 teaspoon cinnamon

Directions
 
Preheat oven to 325°F.

Place the ham on its side in a roasting pan.

In a small bowl, mix honey, brown sugar, ginger, dry ground mustard and cinnamon together until well blended. If the mixture is too thick, place it in the microwave on High for 30 seconds to 1 minute.  Stir every 15 seconds until smooth.

Brush 1/2 of the honey mixture over the ham, gently separating the ham slices, so mixture can reach deep into the slices.  Cover loosely with foil.

Bake 1 hour, basting occasionally with pan drippings.

Remove foil. Brush the remaining honey mixture over the top of the ham and bake another 45 minutes.

***

Brown Sugar Pineapple Glaze

Ingredients

1 spiral cut ham with bone-in approximately 7-9 lbs.

2 tablespoons Dijon mustard We use spicy jalapeno mustard

1/4 cup pineapple juice or orange juice

BROWN SUGAR GLAZE

1/2 cup pineapple juice or orange juice

1/2 cup brown sugar

2 tablespoons Dijon mustard We use the spicy jalapeno mustard

1/4 teaspoon ground ginger

2 teaspoons cornstarch

Directions
 

Preheat oven to 325°F.

Place the ham in a large roasting pan. 

In a small bowl, combine mustard and pineapple juice. Brush this mixture over the ham.

Cover the ham tightly with foil or use a tight-fitting lid, bake according to package directions or approximately 12 to 15 minutes per pound.

In a small saucepan, combine pineapple or orange juice, brown sugar, mustard, ginger and cornstarch. Bring to a boil. Turn heat down and simmer 2-3 minutes. Allow the mixture to cool.

Approximately, 15 minutes before ham is done, remove it from the oven.  Turn the heat up to 425 °F.

Brush the ham with the glaze and return it to the oven.  Bake until the glaze is caramelized, and the ham has reached the internal safe cook temperature of 145°.

Homemade Peanut Butter Coconut Eggs

Here is another recipe for candy chocolate covered Easter eggs.  And these delicious eggs aren't just for Easter. Instead of making them into egg shapes, you can form them into balls and dip those in the melted chocolate.  These make for a wonderful sweet treat any time of the year. 

Ingredients

1/4 c. butter, softened
3/4 c. peanut butter
1 1/2 to 2 c. powdered sugar
1 c. sweetened coconut, shredded
1/2 c. walnuts, chopped fine (optional)
2 c. semi-sweet chocolate chips
2 Tbs. shortening

Directions

Cream the butter and peanut butter until light and fluffy on high speed.

Turn the mixer to low and mix in 1 cup powdered sugar. Stir in the coconut and chopped walnuts if desired. 

Turn out onto a board or countertop dusted with powdered sugar.  Knead in the rest of the powdered sugar until the mixture is no longer sticky and it will hold its shape. 

Form into egg shapes.  Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for about 4 hours or until they are firm. 

Melt chocolate chips and shortening in the microwave, stirring every 15 to 30 seconds until the chocolate is melted and smooth.  Or you can melt the chocolate chips on the stove top on a very low heat, stirring constantly until the chocolate chips are melted.

Place one egg on the tines of a fork or you can use one of those 2-pronged forks if you have one. Dip the egg into the chocolate, making sure all the exposed areas are covered in chocolate. Allow the excess chocolate to drip off, before placing the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with colorful sprinkles while the chocolate is still soft. Or you can allow the chocolate to harden and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.

 Homemade Peanut Butter Easter Eggs

Make this Easter holiday extra special by making your own candy. These Peanut Butter Eggs are just as good or even better than the name brand ones you buy in the store. And they are a lot cheaper, too! No two eggs will ever be the same. Peanut butter and chocolate; two great tastes in one.

Ingredients

3/4 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar
1 c. graham cracker crumbs
1 1/2 c. semi-sweet chocolate chips
2 Tbs. shortening
powdered sugar for frosting decorations or sprinkles See below.

Directions

Beat peanut butter, butter and vanilla on medium high speed until thoroughly combined.  Turn the mixer on low as you gradually add the powdered sugar and graham cracker crumbs. 

Form into 16 egg shapes. Place on a tray or cookie sheet lined with waxed paper.  Cover and chill the eggs for 4 hours, or until firm.

In a microwave safe container, melt the chocolate chips and shortening. Stir the mixture every 30 seconds until the chocolate is melted and smooth. You can also melt the chocolate chips using the stove top, over very low heat. Stir the chocolate and shortening constantly, so the chocolate does not burn. 

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs on the waxed paper.  Repeat this procedure for each egg. 

Decorate with sprinkles, or place the eggs in the refrigerator and chill until the chocolate is firm. Or you can decorate the eggs with powdered sugar icing.

Frosting 

To make the frosting, combine 2 cups powdered sugar, 4 teaspoons corn syrup, 1 teaspoon vanilla and 1 to 2 tablespoons milk. Beat until smooth and the right consistency for piping the frosting through a decorator bag or tube.  You may want to divide the frosting into separate containers and tint each one with a different color if desired.

Magic Easter Eggs

These Easter eggs will be one of a kind as each one is hand-made by you. No two eggs will be exactly alike. 

Ingredients

1/2 c. butter
1 tsp. vanilla
1 tsp. salt
few drops of yellow food coloring, optional
1 can sweetened condensed milk
6 c. powdered sugar
1 1/2 lbs. semi-sweet chocolate, melted

Directions

Cream butter, vanilla, salt and yellow food coloring in a mixing bowl.  

Blend in sweetened condensed milk, mixing until the mixture is smooth. 

Gradually add the powdered sugar, blending well after each addition. When the mixture becomes too stiff to mix anymore, turn out onto a board or countertop dusted with powdered sugar. 

Knead in the remaining powdered sugar until you have a dough that is smooth and no longer sticky. 

Form mixture into egg shapes. Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for 4 hours or until firm. 

Melt the semi-sweet chocolate.  Place an egg on the tines of a fork or one of those 2-pronged forks if you have one. Dip the egg into the chocolate, allowing the excess chocolate to drip of. Place the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with sprinkles while the chocolate is still soft. Or you can allow the chocolate to stand until firm and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.

Chicken Chowder

If you have extra leftover chicken, this is a great way to use it up. But even if you don't have any leftovers, you can simply cut up the chicken into cubes. Heat a tablespoon of oil in a cast iron skillet, and quickly fry the chicken cubes up.

Ingredients

2 Tbs. butter
1 onion chopped
1 1/2 c. cubed, cooked chicken
1 1/2 . cubed potatoes
1 1/2 c. sliced carrots
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
2 c. water
3 Tbs. flour
2 1/2 c. milk, divided
chopped fresh parsley

Directions

Melt butter in a 3-quart saucepan. Add onion and sauté until tender.

Add chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.

Cover and simmer 20 minutes or until vegetables are tender.

Combine flour and 1/2 c. milk.  Stir until there are no lumps and the mixture is smooth. 

Slowly, pour the flour mixture into the vegetables, stirring  or whisking constantly to keep it from lumping. Pour in the remaining 2 cups of milk in with the vegetables.

Cook and stir over medium heat, stirring constantly until mixture thickens.  Sprinkle the top with parsley just before serving.