Brown Sugar Dijon Glaze

Ingredients:

3 Tablespoons coconut oil

2 Tablespoons Dijon mustard 

2 Tablespoons maple syrup

1 cup brown sugar

Directions:

Bake pre-cooked ham at 325F for 15 minutes per pound of ham (ham should be 140 in the center). 

Combine ingredients in saucepan and heat on medium heat until it starts to simmer. Pour over ham and serve. 

Yield: enough to cover 8-10 lbs of ham. 

Toffee Butter Crunch

I made this with unsalted butter and it was definitely missing something. Also, make sure you store it in an airtight container or your chocolate will end up looking like this. 

Ingredients:

1 cup salted butter

1 cup sugar

3 Tablespoons water

1 Tablespoon light corn syrup

3/4 cup semisweet or milk chocolate chips

1/2 finely chopped pecans or toasted almonds (optional)

Directions:

Line a 9x13 pan with foil and set aside. Butter sides of a heavy 2 quart saucepan. In pan melt 1 cup butter over low heat. Stir in sugar, water, and corn syrup. Cook over medium-high heat to boiling stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing sides of pan with mixture. Clip candy thermometer to side of pan. 

Cook over medium heat stirring frequently until thermometer reaches 290 F - soft crack stage. Watch thermometer very closely once it it reaches 280. 

Remove pan from heat. Remove thermometer. Pour mixture into prepared pan. Let stand for 2 to 3 minutes. Sprinkle with chocolate pieces. Let stand 1 to 2 minutes until chocolate looks softer. Spread softened chocolate across toffee mixture. Sprinkle with nuts and press nuts lightly into chocolate. Chill until firm. Break into pieces and store tightly covered. 

Yield: 1.5 lbs

Jessica's Pumpkin Bread

Ingredients:

3 1/2 cups flour
3 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
1 cup oil
4 eggs
2 cups pumpkin

Directions:

Preheat oven to 350. Sift dry ingredients in bowl. Make well in center. Add oil, eggs, & pumpkin. Beat well. Pour in well greased bread pans. Bake 50-60 min for standard loaf pans or 45 minutes for small pans.