Copycat Honeybaked Ham

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INGREDIENTS

  • 8 lb spiral cut ham
  • 1/4 cup honey
  • 2 cups granulated sugar
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon smoked paprika
  • cooking spray
  • fresh herbs for garnish

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
  • Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.
  • Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.
  • Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves and smoked paprika in a medium sized pan along with 1/2 cup of drippings from the pan or water.
  • Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.
  • Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until glaze starts bubbling.
  • Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.
  • Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired

Nana's Famous Mashed Potatoes

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Ingredients

  • 4 lbs. Yukon Gold potatoes, peeled, cut into 2” pieces
  • 1 tablespoon kosher salt, plus more
  • 1 1/2 whole milk
  • 3 sprigs thyme (optional)
  • 2 bay leaves
  • 1 1/2 unsalted butter, plus more for serving
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
  • Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
  • Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and ¾ cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
  • Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
  • Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
  • Serve mashed potatoes with a few pats of butter on top.
  • Do Ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.

Homemade Strawberry Shortcake

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Ingredients:


1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Our Fave Scrambled Egg Recipe

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Here is my fave go-to scrambled egg recipe:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.

Midwestern Famous Homemade Chili #BUSHSChiliBeans

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During this winter of polar vortexes here in the midwest, it is all about comfort food for my family. There is nothing a hearty, slow-simmered chili on a cold winter night! Our family loves chili and it's easy to whip together even during the week.
BUSH’S® Chili Beans have so many varieties to choose from: pinto, kidney, black, white, red or mixed beans, mild, medium or hot sauce. They are perfect for chili because they are already simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions.
Be sure to print your coupon below before heading out to Walmart! The coupon is while supplies last, so get printing today.
  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (16-ounce) cans BUSH’S® Chili Beans (pick your fave variety!)
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin

HOW TO MAKE IT

Step 1

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in bigger pot; stir in beans and remaining ingredients. Let simmer for an hour.

Step 2

Add toppings, like cheddar cheese or corn chips.

Get more chili recipes here!

Chocolate Chunk Cookies

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Chocolate Chocolate Chunk Cookies

Ingredients 

1 1/2 cups all-purpose flour, spooned and leveled 
3/4 teaspoon kosher salt 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter 
24 ounces semisweet chocolate, chopped 
1 cup sugar 
3 large eggs 
1 teaspoon pure vanilla extract 

Directions 

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. 
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. 
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. 
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. 
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. 

These are perfect for cookie exchanges! Or you could substitute in peanut butter chips. We really like the Reeese's chips.

Chili's Copycat Molten Lava Cake

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  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons flour
  • caramel sauce, for drizzling
  • vanilla ice cream
  • Smuckers Chocolate Magic Shell ice cream topping, for drizzling

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
  3. Whisk in powdered sugar until combined.
  4. Add 3 eggs and 1 egg yolk, and whisk until combined.
  5. Add vanilla and flour and mix again.
  6. Generously spray four oven safe cups with cooking spray, and evenly fill with batter.
  7. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
  8. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
  9. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top

Instant Pot Hamburger Helper

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You'll Need:

  • vegetable oil
  • ground beef
  • yellow onion 
  • garlic
  • kosher salt
  • ground black pepper
  • Worcestershire sauce
  • tomato paste
  • beef broth
  • cheddar cheese
  • elbow macaroni dry

Add the oil to the pressure cooker and set to sauté.

  1. Next, add ground beef and diced onion. Brown the ground beef, about 5 minutes.
  2. Season with garlic, Worcestershire sauce, tomato paste, salt and pepper. Cook for 2 more minutes.
  3. Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom. 
  4. Add the rest of the broth and macaroni. Stir well.
  5. Lock the lid, turn the pressure valve to closed and set the cooking time to 5 minutes.
  6. When instant pot beeps and is done cooking, quick release the steam valve. 
  7. Stir in the cheese until melted and combined.

Need an instant pot? Get one here!

Starbucks Pumpkin Pound Cake Recipe

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Ingredients

  •  1 1/2 c. All Purpose Flour
  •  1/2 tsp. Ground Cinnamon
  •  1/2 tsp. Salt
  •  1/2 tsp. Baking Soda
  •  1/2 tsp. Baking Powder
  •  1/4 tsp. Ground Cloves
  •  1/4 tsp. Ground Nutmeg
  •  1 1/2 c. Sugar
  •  1/2 c. Fat Free VanillaYogurt
  •  3 Egg Whites
  •  1 c. Canned Pumpkin

Instructions

  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.

Starbucks Washington Apple Cake

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Makes: 6 Mini Cakes

Cooking Time: 1 hr 5 min

Cooking Vessel Size: Mini Cheesecake Pan

Ingredients
  • 4 Granny Smith Apples
  • 1 1/2 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2/3 cup butter, softened
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
  3. Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
  4. In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
  5. Blend in the milk and vanilla extract.
  6. Add the eggs, one at a time. Beat well after each egg.
  7. Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
  8. Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
  9. Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
  10. Serve warm with caramel sauce.

Apple Cake

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INGREDIENTS

  • Cake:
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup of egg substitute
  • 1/2 cup reduced fat molasses
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with vegetable cooking spray. Set aside.

  2. Combine flour, baking powder, soda, and spices in a large mixing bowl. Set aside.

  3. Beat margarine and molasses with an electric mixer on high speed for 1 minute

  4. Add egg substitute and valinna and beat on high speed for 30 seconds. Mixture will be very liquid.

  5. Add SPLENDA Granulated Sweetener and beat on medium speed until very smooth, for 1 1/2 minutes

  6. Add flour mixture and applesauce nd beat on low speed unti mixed (about 45 seconds).

  7. Spread batter evenly into prepared pan and bake for 30 minutes.

 

Raspberry Chocolate Parfait #SnackHappy

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I am always looking for healthy and tasty snacks for my family and me. So when I got the opportunity to try out Back to Nature brand at Fresh Thyme, of course I said yes!

 

Back to Nature products are Non-GMO in over 90% of their products. They are dedicated to making great-tasting products and it shows!

I headed out to Fresh Thyme on a beautiful, warm Jan. day. I had checked out the product line ahead of time online and was looking for the Back to Nature granola specifically.

 Here are some of their delicious product line to try out:

  • ·       Stoneground Wheat Crackers (USDA Certified Organic, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Chunk Cookies (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Cashew Almond Pistachio Nuts (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Delight Granola (Non-GMO Project Verified, gluten free, no hydrogenated oils, no high fructose corn syrup)

 

I picked up the Chocolate Delight Granola and the Apple Cinnamon Granola clusters.

As part of my getting healthier mission for 2019, I have been eating more yogurt. So I decided to make a Raspberry Chocolate Delight Granola Parfait. This is a fun and delicious way to start your morning.

All you need is your favorite raspberry yogurt (I used Greek yogurt for this) and the Chocolate Delight Granola Clusters. Alternate layers of granola and yogurt and you have yourself a pretty and delicious breakfast (or snack!)

Before heading out to stock up on all these yummy products, be sure to print off the $1.50 Back to Nature coupon. This coupon is redeemable at Fresh Thyme stores.

 

Also check your Valpak envelope to get additional Back to Nature coupons!

 

This post is sponsored by Savings.com.

Perfect Cheese Quiche

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This is perfect for cozy winter weekends or any time of year:
    • 1/2 to 1 cup
    • shredded cheese (2 to 4 oz.)
    • 1
    • Basic Egg & Lemon Juice piecrust (9-inch), baked
    • 1/2 to 1 cup
    • filling (see below)
    • 6
    • EGGS
    • 1 cup
    • milk
    • 1/2 tsp.
    • dried thyme leaves OR other herb; tsp. salt

    Yields: 6 Servings

  • NUTRITIONAL INFORMATION

DIRECTIONS

  1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust.TOP with filling in an even layer.

  2. BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.

  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

  4. You can also add in other mix-ins like bacon, sausage, veggies and more!

 

 

Girl's Day Out: Cookie Swap Party

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For several years now, I have been hosting our annual cookie party with the girls. It's always a lot of fun! 

THE BASICS:

Ask each guest to bring a big batch of cookies. As you can see above, one year I made chocolate chunk cookies.
Another year I made my grandmother's sugar cookies.
Many times guests will want to bring a seasonal cookie, like sugar cookies, but you might want to keep it open to all kinds of cookies or even fudge!

Years ago, I found 2 amazing fudge recipes, one I had made last year (so I knew it was good). The peanut butter one on left is Alton Brown's recipe. This is the best peanut butter fudge I have ever had and very easy to make. On right, is Carnation Famous Fudge w/o the nuts.

Last year I made No Bake Oreo Truffles. These were extremely popular with the girls and easy to make!

You’ll need to estimate 1 dozen multiplied by the total number of guests. We typically have 8 people at our cookie exchange, so that would be 96 cookies. 

You may want to provide guidelines to each baker so that you get a good cookie assortment: rolled cookies, bar cookies, drop cookies, decorated cookies. Your friends may have family recipes they wish to share. 
Packaging the Treats: 
Each guest should also bring copies of their cookie recipe and containers to take cookies home. Heavy duty plastic freezer bags will work for sturdy cookies, but decorated cookies and more delicate shapes should be packaged in tins or sealable plastic containers. Provide waxed paper or parchment for separating layers of cookies. 

Last year, I picked up a few  inexpensive bakery boxes to package the cookies. You can find bakery boxes and more cute containers on ebay. And to add extra style to your cookies with these adorable gift tags. 

INCLUDE EXTRAS:

Buy reusable tote bags and include Yankee candles, along with the cookies. When I did this last year, everyone loved getting a little something extra. You could also include an assortment of candy, stickers or another small treat.

TIPS FOR THE HOSTESS:

Before the guests arrive, put on some holiday music and light a seasonal scented candle or spray a little holiday room. This will put guests in a holiday mood! 
Besides snacking on cookies, set out big bowls of popcorn and chips, the veggies and dip and an insulated server of hot chocolate and a pitcher of cider for all the cookie bakers to help themselves.
Or make a cheese quiche, with different mix-ins in each quiche!

COOKIE RECIPE BOOKLETS:

Ask your guests to mail (or e-mail) their cookie recipes to you, or collect the recipes on the day of the party. Compile the recipes into a booklet for everyone to take home! Recipe booklets can be made in Microsoft Word or if you want to do something fancier, you can create a cookbook online. Or they can write them out on recipe cards.

HELP OTHERS:

Have guests to bring an unopened package of store-bought cookies or canned food. You can then collect the packaged food and bring them to a homeless shelter or food pantry. We also like to make extra plates of cookies for elderly relatives who couldn’t be at the party and we drop them off later.

No Bake Oreo Truffles

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These are quick, easy and delicious! Perfect for a cookie exchange or a snack at home!

Ingredients

  • 36 Oreo cookies
  • 8 oz cream cheese softened
  • 1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
  • 1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)

 

Instructions

  1. Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
  2. In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
  3. Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
  4. Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
  5. Place in freezer and chill for 15 minutes.
  6. Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
  7. Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
  8. Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.

 

Cheesy Chicken Potato Casserol

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Here is my fave Cheesy Potato Casserole, which has become a family favorite!

1
can  (10-3/4 oz.) condensed cream of chicken soup
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (32 oz.) frozen Ore-Ida hash browns, thawed
1
pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
 
2 cups of Tyson frozen chicken (thaw out in microwave)
 
 
 
Here's How!
 

HEAT oven to 350°F.

MIX soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. Add in thawed out chicken.

SPOON mixture into 13x9-inch baking dish. Top with cheddar cheese.

BAKE 50 min. or until heated through.

 

 

Deep-Fried Oreos

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Deep Fried Oreos

2 quarts canola or vegetable oil
1 package Oreo cookies
1 1/2 cup pancake mix
1 egg
1 cup milk
2 teaspoons vegetable oil
powdered sugar for garnish

Directions
Heat oil in a deep fryer or dutch oven to 375 degrees. Prepare a tray with paper towels for drainage. In a medium mixing bowl, whisk the milk, egg, and two teaspoons of oil together. Slowly add the pancake mix until no lumps appear. Once oil reaches temperature, coat 4-5 Oreos at a time in the batter, then drop into the hot oil. (Cook in small batches to prevent overcrowding and burning.) Cook for 20-30 seconds per side, or until golden brown. Remove and drain on paper towels. Serve warm with sprinkled powdered sugar.

Copycat McDonald's Big Mac

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INGREDIENTS

Special Sauce:

1/4 Cup Miracle Whipe

1/4 Cup Mayonnaise

2 Heaping Tablespoons French Salad Dressing

1/2 Tablespoon Sweet Relish

2 Heaping Tablespoons Dill Pickle Relish

1 Teaspoon Sugar

1 Teaspoon Dried Minced Onion

1 Teaspoon White Vinegar

1 Teaspoon Ketchup

1/8 Teaspoon Salt

 

Burgers:

2 thin 2oz Patties

1 Sesame Seed Bun plus 1 additional bun bottom

1 Slice American Cheese

1 Tablespoon Special Sauce

1 Teaspoon Finely Diced Onion

1/2 Cup Chopped Lettuce

2 Dill Pickle Slices

Dash of Salt & Pepper

 

DIRECTIONS

  • Mix special sauce ingredients until well blended in a microwave safe container
  • Microwave for 25 seconds
  • Mix well again
  • Cover and refrigerate at least 1 hour before using
  • Cut browned side of extra bun half away leaving piece to use as middle.
  • Lightly toast buns on pan or griddle and set aside
  • Cook patties in hot pan 1-2 minutes each side.  Lightly salt and pepper patties
  • On bottom bun, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, 1/4 cup lettuce, slice of American cheese and 1 patty
  • On the middle bum, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, pickles, 1/4 cup lettuce and 1 patty.
  • Place the middle bun section on top of the bottom bun section and top with the top bun.