I got this recipe from the head cook at a country club I used to work at. She used this glaze recipe and the ham was delicious! -Sarah
1/2 cup brown sugar 1/2 cup stone ground mustard 1/2 cup Kahlu Butt ham
Place ham in 9x13 pan, adding 1 cup of water to bottom of pan and cover ham tightly with foil. Bake at 325 degrees 15-20 minutes per pound. About 1 hour before finished cooking cover ham with glaze. Cover with foil again and bake 30 more minutes. Remove foil and bake until thermometer reads 160 degrees inside ham.
These are so delicious and super simple to make. These are a must try...bring them to a party so you are not stuck with the delicioustemptations all to yourself! I adapted this recipe from Kraft Foods for this recipe.-Kristin
Crush Oreo cookies in food processor or place in a plastic bag and beat with a rolling pan.
Mix crushed Oreo cookies with the softened cream cheese.
Shape into about 1 inch balls and place on wax paper.
Melt the chocolate squares in microwave according to directions.
Dip each ball in chocolate and lightly remove the excess. Place back on wax paper and top with optional toppings. (I found it easier to place the balls into the melted chocolate and remove with 2 forks so the excess chocolate falls off.)
These are delicious! I love the peanut butter cookie with the toffee inside and the extra crunch of it on top! -Kristin
The pictures show the cookies made with the chocolate covered toffee bits and the plain toffee bits. Both are awesome! -Sarah
1/2 c. shortening
3/4 c. peanut butter
1 1/4 c. brown sugar
3 T. milk
1 T. vanilla extract
1 1/2 c. flour
3/4 t. baking soda
3/4 t. salt
1 package Heath toffee bits, divided
Mix well the shortening, peanut butter, brown sugar, milk and vanilla.
Add the eggs.
In a separate bowl combine the flour, baking soda and salt. Gradually add this mixture to the creamy mixture.
Stir in a little more than 1/2 of the toffee chips.
Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheets. Top each cookie with some of the reserved toffee bits.
My mom is doing an Italian themed Christmas dinner this year. Each year she picks a different country for our Christmas meal. I searched for a yummy Italian cookie recipe and found this one in an old Taste of Home magazine. These are very good and I know everyone is going to love them. -Kristin
6 eggs 5 c. all-purpose flour 2 c. powdered sugar 2 T. plus 1 1/2 t. baking powder 1 c. vegetable oil 1 T. almond extract 1 1/2 t. lemon extract or vanilla extract
Glaze: 1/2 c. warm milk 1 t. almond extract 1 t. vanilla extract 3 3/4 c. powdered sugar
In a mixing bowl, beat eggs until light and foamy, about 5 minutes. Set aside.
In another bowl, mix together the flour, powdered sugar and baking powder.
Pour in the oil, extracts and beaten eggs and mix till well combined.
Drop dough onto ungreased baking sheet in about a 1 inch ball.
Bake at 350 for 12 minutes.
While they are cooking beat together the glaze ingredients.
When cookies are done, remove from pan and place into the glaze to coat. Remove with fingers or slotted spoon and place onto wire rack so the extra glaze can drip off.
This is the best tuna noodle casserole I have ever had. I love that it is made all from scratch and yet so easy...and very frugal too! I adapted this recipe from a cooking blog called Tammy's Recipes. -Kristin
12 ounces egg noodles (or 8 ounces small pasta)
2 (6 oz.) cans of tuna, drained
1 onion, chopped
3 T. butter
2 T. all purpose flour
2 c. milk
1 t. salt
dash of pepper
2-3 c. shredded cheddar (or a combo of mozzarella and cheddar)
Cook pasta according to directions. Drain and set aside.
Melt butter and saute onion in it until softened.
Then stir in flour to make a thick paste.
Whisk in the milk and salt.
Cook and stir until slightly thickened and bubbly. Remove from heat.
Mix together the cooked noodles, the sauce and half of the cheese. Pour into a greased 11x7.
Sprinkle with remaining cheese.
Bake at 350 for 20 minutes or until cheese is bubbly.
These are a fun cookie to make with kids...mine love to do the thumbprint. They are also delicious and pretty! These add great color to a cookie platter if giving out cookies for the holidays. -Kristin
1/2 c. packed brown sugar
1 c. butter, softened
1 t. vanilla
2 egg yolks
1/2 t. salt
2 c. flour
2 egg whites, lightly beaten
2 c. finely chopped pecans
10 T. jam or jelly any flavor
Cream together the brown sugar and butter.
Beat in the vanilla and egg yolks.
Beat in the salt and flour.
Shape dough into 1 inch balls.
Dip each ball into the egg whites and then roll in the nuts.
Place on ungreased cookie sheet. Press thumb into the center and make a good indentation.
Bake about 10 minutes until light brown.
Remove from oven and quickly remake indentation with a metal spoon if necessary.
Remove cookies from the cookie sheet and fill the thumbprints with about 1/2 t. jam.
This recipe from my new Taste of Home magazine is a real keeper. I love making rolls from scratch and these have such a wonderful flavor. They would be excellent to serve for breakfast or brunch, they have a lot of flavor all on their own. -Sarah
2 1/4 t. yeast
1/2 cup warm (110-115 degrees) water, divided
1/2 cup warm (110-115 degrees) coffee
1/2 cup old-fashioned oats
1/4 cup sugar
1/4 cup maple syrup
3 T. shortening
1 t. salt
3-3 1/2 cups bread flour
Dissolve yeast in 1/4 cup warm water. Add the remaining water, coffee, oats, sugar, syrup, egg, shortening, salt, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead about 6-8 minutes. Place in a greased bowl, turning to grease top of dough. Cover and let rest until doubled, about 1 hour.
Punch dough down, turn onto a floured surface and divide into about 15 balls, placing in a greased 9x13 pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees about 15 minutes. Brush with melted butter if desired.
Another great recipe from Taste of Home! These scones are so delicious! I love the flavor of the cinnamon chips throughout the flaky scones, perfect with a cup of coffee or tea. -Sarah
3 1/4 cups flour 1/3 cup sugar 2 1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 3/4 cup cold butter, cubed 1 cup buttermilk (0r milk) 1 pkg. (10 oz.) cinnamon-flavored baking chips 2 T. butter, melted
In a bowl combine the dry ingredients. Cut in butter until coarse crumbs. Stir in buttermilk just until moistened. Fold in cinnamon chips.
Turn onto a lightly floured surface and knead gently 10-12 times until dough is no longer sticky. Divide in half and gently pat each portion into a 7 inch circle. Brush with melted butter and sprinkle with a little sugar.
Cut each circle into six wedges. Separate wedges and place on ungreased cookie sheet. Bake at 425 degrees 10-13 minutes.
This is a special treat that everyone will enjoy! I have made truffles that were much harder to work with than these, I will use this recipe again for sure! -Sarah
8 oz. good semi-sweet chocolate (I used a bar of Ghirardelli brand chocolate)
8 oz. good bittersweet chocolate (I used a bar of Ghirardelli brand chocolate)
14 oz. sweetened condensed milk (I used name brand just to be safe)
1 T. vanilla extract
16 oz. meltable wafers, white (I used Wilton brand)
16 oz. meltable wafers, chocolate (I used chocolate chips with a little Crisco)
In a double boiler (or bowl over simmering water) place chocolate broken into pieces. Pour sweetened condensed milk over chocolate and let it sit a few minutes until you see the chocolate starting to melt.
Stir mixture until it's all combined, it will look funny for a bit, just let it all mix together slowly.
Once it is all incorporated, turn the heat off and add vanilla. The vanilla will make it glossy.
Cover tightly and refrigerate until firm enough to work with.
Roll a small amount into balls and place on a cookie sheet. Place pan in freezer to firm up before dipping, about 15 minutes.
In a double boiler (or bowl over simmering water) melt wafers or chocolate chips until just melted. Dip balls into coating and place on wax paper. I dipped half of mine in white and half in chocolate and used the chocolate to decorate the white truffles, use whatever combination you want! Also, at this point you can decorate the truffles with any sprinkles you would like. Have fun!
I got this recipe years ago from a sweet lady at church, these were the first scones I've ever had that I absolutely loved! She served them with lemon curd which was so yummy, but they are fantastic all on their own. -Sarah
3 cups flour
1/3 cup sugar
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
6 T. chilled butter
1/3 cup chopped dried apricots
1/3 cup Craisins
2 t. orange zest
3/4 cup buttermilk
1 egg white
Lightly spoon flour into measuring cups and level with a knife.
Combine all dry ingredients. Cut in butter till course crumbs appear.
Add remaining ingredients just till moist.
Turn onto a floured surface. Knead lightly 4 times.
On a lightly floured surface pat dough into a 12x6 inch rectangle. Cut into 8 squares and cut each square into 2 triangles.
Place on a greased cookie sheet and sprinkle with sugar.
I am a huge fan of oatmeal raisin cookies. We have an awesome recipe on the blog using white flour and refined sugar...and they have always been my favorite...until now! These cookies are delicious...made with whole wheat flour and sucanat. -Kristin
3/4 c. melted butter
1 1/4 c. sucanat
1/2 t. salt
1 t. baking powder
1/4 t. baking soda
1 t. vanilla
1 1/2 c. whole wheat flour
2 c. old fashioned oats
1/2 c. raisins
Beat together the butter, sucanat and egg.
Beat in the salt, baking powder, baking soda and vanilla.
These cookies are so good! I love peanut butter cookies...especially ones I don't have to feel so guilty eating! -Kristin
1/2 c. butter, melted
1/2 c. natural or regular peanut butter
1/2 c. sucanat
1/4 c. honey
1 t. vanilla
1 1/4 c. whole wheat flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
chocolate chips, optional
Beat together the butter, peanut butter, sucanat, honey, egg and vanilla; set aside.
Mix together the flour, baking powder, baking soda and salt.
Slowly beat in dry mixture to the creamed mixture.
You would never guess these were made with whole wheat flour. These pumpkin bars are so moist and delicious. These bars have a lot of pumpkin flavor, they are very addicting too! This recipe is from heavenlyhomemakers.com . -Kristin
2 c. whole wheat flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. salt
1/2 t. ground cloves
2 c. canned pumpkin
1 c. melted butter
1 1/2 c. sucanat
Mix together all the dry ingredients and set aside.
In a seperate bowl combine the remaining ingredients and beat until creamy.
Another great bread maker recipe. This turns out so dense and delicious! This recipe is for a 2 pound loaf. -Kristin
1 1/4 c. plus 2 T. water
2 T. butter, softened
4 c. bread flour (or regular white)
2/3 c. old-fashioned or quick cooking oats
2/3 c. packed brown sugar
2 T. dry milk
1 1/2 t. salt
2 t. bread machine or quick active dry yeast
Place all the ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use light crust color.
Remove baked bread from pan, and cool on wire rack.
* An option is to add 2/3 c. raisins at the Raisin/Nut signal or 5-10 minutes before the last kneading cycle ends.