Crockpot Ham with a Honey Glaze

I have a couple of recipes to make in the crockpot that I will post. I've never made ham in the crockpot myself, but I have tried it, It is very tasty, and makes the house smell so good while it is cooking.

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4 pound ham
1 (12-oz.) can 7-Up or Ginger Ale soda

Glaze
1/4 cup honey
1/2 tsp dry mustard
1/2 tsp ground cloves
1/4 tsp cinnamon
3 tbsp of the drippings from the ham

Place the ham and soda in the crockpot on a rack, if you have one. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. 30 minutes before end of cooking time, combine the honey, dry mustard, ground cloves and cinnamon and the 3 tbsp drippings from the bottom of the crock pot and drizzle over the ham. Cover and cook for another 15 minutes. Remove ham from crockpot and allow to rest for 10-15 minutes. Thinly slice the ham and serve with the glaze and juices if there are any remaining in the bottom of the crock pot.

Lunch Lady Peanut Butter Cookies

Update: I decided to bring this recipe, originally published on this blog in June of 2011, back to the forefront. I've intended to make these again, but this recipe is on my long list of things I want to make. In trying to find the original recipe, I found out that the website is no longer online, so the links do not work. I removed the hyperlinks, but left the original posting intact.

Printable Recipe


I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen.  These cookies are very good!  They stay soft and still taste fresh, even a few days later!  I cut the recipe in half, and they still made quite a few cookies.  You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.

Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out.  I will have to contact Elle and ask her.  I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great.  However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them.  Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference.  Perhaps chilling the dough before baking will help, too.

I divided the dough in half and used Reeses Pieces in half, and milk chocolate chips in the other half.  These are definitely a new favorite!

See the original recipe here.


2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces

Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 tbsp honey

Mix together the peanut butter mixture and set aside.

Mix together the flour, baking powder, baking soda, and salt and set aside.

In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.

Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake.  Remove from oven when lightly golden brown.  They will set up nicely as they cool.  Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly.  Store in an airtight container.

Oregano-Lemon Chicken

Very tasty and juicy chicken. Original recipe is found here on AllRecipes.com

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3 pounds boneless, skinless chicken breasts
3 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
3 cloves garlic, minced
2 tsp dried oregano leaves

1. Preheat oven to 375 degrees

2. Grease a 9x13" pan.

3. Place chicken breasts in the prepared pan. Whisk together the lemon juice, honey, olive oil, garlic and oregano leaves in a bowl and pour over the chicken.

4. Bake in a preheated oven until chicken is no longer pink in the center, the juices run clear, and an instant read thermometer inserted in the center of the thickest piece of chicken reads 180 degrees F, about 45 minutes. Baste the chicken with pan juices every 15 minutes while baking. 

Lunch Lady Peanut Butter Cookies

Print


I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen.  These cookies are very good!  They stay soft and still taste fresh, even a few days later!  I cut the recipe in half, and they still made quite a few cookies.  You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.

Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out.  I will have to contact Elle and ask her.  I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great.  However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them.  Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference.  Perhaps chilling the dough before baking will help, too.

I divided the dough in half and used Reeses Pieces in half, and milk chocolate chips in the other half.  These are definitely a new favorite!

See the original recipe here.


2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces

Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 tbsp honey

Mix together the peanut butter mixture and set aside.

Mix together the flour, baking powder, baking soda, and salt and set aside.

In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.

Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake.  Remove from oven when lightly golden brown.  They will set up nicely as they cool.  Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly.  Store in an airtight container.