Hot Cinnamon Spice Toddy

Hot Cinnamon Spice Toddy

Hot Cinnamon Spice Toddy

A delicious beverage, perfect for the Sitka, Alaska weather!


  • 2 oz. of your favorite bourbon
  • 8 ox. Harney & Sons Hot Cinnamon Spice Tea
  • 1 tsp. Honey
  • Garnish with an orange wedge


  • Pour hot tea and bourbon into a mug.
  • Stir in the honey.
  • Garnish with an orange wedge.
  • Drink up!

Day After Thanksgiving Casserole

… a Hames Family Favorite!

Grab all your Thanksgiving leftovers and bake up this delicious casserole for a second helping.


6 Slices Sourdough Bread, cut into 1″ cubes
2 C. Turkey (or chicken)
1/4 C. Green Pepper, diced
1/2 C. Celery, chopped
1 Small Onion, diced
1 Can Water Chestnuts, drained and chopped
1/2 C. Mayonaise
Salt and Pepper, to taste
2 Eggs, slightly beaten
1 1/2 C. Milk
1 Can Condensed Cream of Mushroom Soup
Grated Cheese, our favorite is Jack and Cheddar


  1. Preheat oven to 350 and grease the bottom of a 9×13″ pan.
  2. Spread 2 slices of bread cubes on the bottom of the pan.
  3. Mix together in a bowl: turkey, green pepper, celery, onion, water chestnuts, mayonnaise, salt and pepper.
  4. Spread the mixture over the bread cubes.
  5. Top with remaining bread cubes.
  6. Use a spatula to spread the canned soup over the bread cubes (do not dilute the soup!).
  7. Bake for 50 minutes
  8. Remove from oven and top with as much grated cheese as desired and return to the oven for 10 minutes.

Hames Family Tip: Prepare the casserole the night before and place it in your refrigerator for later baking!

Have a Happy Thanksgiving!

Pumpkin Chiffon Pie

Sarah Nell’s Pumpkin Chiffon Pie

Mary’s mom made a Pumpkin Chiffon Pie that was so delightful, the name on the recipe has worn off from years of baking. With a light, airy texture, this pie is a delicious alternative to traditional pumpkin pie. We think it tastes pretty amazing the morning after thanksgiving too with a little bit of Irish Coffee.

Pumpkin Chiffon Pie

Sarah Nell’s Pumpkin Pie


3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 slightly beaten egg yolks
3/4 c. milk
1-1/4 c. canned or mashed cooked pumpkin
3 egg whites
1/3 c. granulated sugar
1 9″ graham cracker crust


  1. In saucepan, combine brown sugar, gelatin, salt and spices.
  2. Combine egg yolks and milk; stir into brown sugar mixture. Cook and still until mixture comes to a boil.
  3. Remove from heat, stir in pumpkin.
  4. Chill until mixture mounds slightly when spooned (test every now and then so it doesn’t get too stiff).
  5. Beat egg whites until soft peaks form; gradually add granulated sugar, beating to stiff peaks.
  6. Fold pumpkin mixture thoroughly into egg whites.
  7. Turn into crust and chill until firm.
  8. Garnish with whipped cream, drizzle with vanilla caramel sauce.

Share your favorite pie recipes below. Happy fall baking season!

Quinoa Bowls

Sweet Potato Quinoa Bowls

Stay warm this fall with delicious quinoa bowls. Quinoa increased in popularity in 2013 and has been touted as one of the healthiest foods in the world. The whole protein grain is nutrient dense and contains healthy fats like mono saturated fats. This grain is the perfect base for many dishes. Just add squash, hearty veggies, seeds and nuts and you can create unique combinations to last your all winter long. One of our favorite combos with sweet potatoes is below, happy cooking!

Quinoa Bowls


1 sweet potato
Avocado oil or vegetable oil
Ground cinnamon
Ground cumin
Chili powder
Salt & pepper
Cooked quinoa
Hearty leafy greens (like kale or chard)
1 Tbs garlic
1 Tbs apple cider vinegar
½ cup pepitas (toasted pumpkin seeds)


  1. Cut the sweet potato in half. Rub with avocado oil, cinnamon, cumin, chili powder, salt & pepper and bake at 350 for about 50 minutes or until soft.
  2. Strip the leafy greens off the stems. If using kale, discard the stems, if using chard chop the stems in ½ inch pieces. Chop the greens into medium pieces. Sauté the stems for a couple minutes on medium heat in some avocado oil. Add the greens, garlic and apple cider vinegar. Season with salt and pepper. Finish sautéing all ingredients until the greens are wilted but not mushy.
  3. Put the sweet potato halves into two bowls and smash with a fork a little. Top with quinoa, sautéed greens and finish with the pepitas.

Let us know what you think and share your favorite quinoa bowl recipes in the comments below.

Pineapple Ham

Mom’s Pineapple Ham

Pineapple Ham

Our very first “Win the Ingredients” contest was a hit. We loved hearing from so many of you and it was fun to see what you are up to in your kitchens. Our winner was a home cooked family recipe that we are sharing on the blog today. Stay tuned on social media for more upcoming contests – there are two more chances to win great prizes in October!


2 cans of crushed and 1 can of sliced pineapples
6 t cornstarch
1 t mustard
1 t lemon juice
2 cups brown sugar
1 butt portion ham


Bake ham on low, covered, for 4+ hours, or until it is falling off of the bone. Remove from bone and place in pieces in a baking dish.

In a pot, bring the 2 cans of crushed pineapples and the juice from the can of sliced pineapples, along with the remaining ingredients to a boil. Continuously stir for 3 minutes.

Pour pineapple glaze over ham, layer reserved pineapples slices on top, cover and bake for an additional 30 minutes. Serve with rolls and potato salad.


Best Salt Uses


We know you’ve seen them, but do you know how to use them? We have many different salt varieties, and we’re here to help you navigate how to best use them in the kitchen.

Sea Salt Crystals

Even if it weren’t for our location, this would still be our favorite. Sea salt adds great flavor to just-cooked foods. Plus, it complements seafood really well, and that’s our favorite! (But, we know you already knew that)

Sea Salt Flakes

Although a little different from their crystal cousins, they still taste great on freshly cooked foods. Our favorite tip is to crush them between your fingertips and sprinkle it over fresh veggies and shellfish. We promise you won’t regret it.

Kosher Salt

It dissolves quickly and disperses throughout the dish easily; use it on everything from your favorite steak to cookies.

Himalayan Pink Salt

The pink in Himalayan pink salt comes from the 84 naturally-occurring minerals found in it. Since the crystals tend to be bigger, we recommend using it for seasoning meats. If you’ve never tried a salt roast, it creates a richly flavored dish that we know you will love!

Hawaiian Red Salt

This course sea salt gets it color from Alaea Clay and has an earthy taste. It tastes great as a rub on prime rib or as a garnish on dips and potatoes.

Grey Sea Salt

This Italian salt is made of hefty, moist crystals that maintain their moisture. It is a great finishing salt for meats or hearty root vegetables.

Although we could go on all day, that’s the rundown of our favorite ways to cook with salt. Share your favorite recipes below!


Delicious Peach Blueberry Tart

Peach Blueberry Tart

Tart Ingredients:

1 package of puff pastry
2 tsp butter
5 peaches
1 cup blueberries
1 Tbs corn starch
2 tsp tapioca flour
3 Tbs sugar
1 egg, beaten
1-2 Tbs coarse raw sugar

Tart Directions:

Grease a pie tin or tart pan with butter and line with the puff pastry. Put the fruit, corn starch, tapioca flour and sugar in a bowl and toss with your hands. Place the fruit mixture in the pan on top of the puff pastry. Fold the extra puff pastry in on the edges, brush with the egg and sprinkle the crust with the raw sugar. Bake at 400° for 30-40 min or until the crust is golden.

Find more recipes on our blog.

Bacon bleu burger

Throw a Bombtastic Barbecue

With all the sunshine we’ve had recently, it’s hard not to daydream about picnics and barbecues while we’re sitting at work. With Father’s Day ahead of us, we’ve put together some of our favorite ideas on how to host the perfect barbecue to celebrate the perfect man in your life.

First, let’s be honest, almost everyone loves a little competition so don’t forget the entertainment. Some of our favorites include ladder toss, corn hole, croquet, and horseshoes. Let the games begin!


With all the gaming, it’s important to stay hydrated. We recommend mixing in sodas, lemonade, juice, and water with all your adult beverages. Have you ever tried sangria or margarita pitchers? Those can be made ahead of time and are great to have on hand as guests are coming in, allowing you to easily greet everyone.


Our perfect, simple lemonade recipe includes:
6 lemons, juiced
½ c. sugar
4 c. water
Just mix the ingredients, pour them into your favorite cup, and add a straw!

While your guests are enjoying themselves, you’ll want to be mingling too. What barbecue is complete without burgers and dogs? A great idea for a main course that you can set up ahead of time is a burger bar. Here’s a list of some of our favorite ingredients, to get you started.

Bacon bleu burger

The big cheese – feta, bleu, cheddar, swiss, and pepper jack.

Make it vegelicious – lettuce, tomatoes, grilled onions, grilled mushrooms, avocado, jalapenos, and pickles will help make sure your guests don’t go hungry.

Get saucy – ketchup, mayo, and mustard are musts, but don’t forget the hot sauce, bomb sauce, and try some garlic mayo, it will help make the flavor combos unique!

Buns for days – potato buns and sesame seed buns are both delicious, but add in some other options too. Pretzel buns are a favorite of ours, and we also like adding in focaccia or tortillas. Taco burger anyone? Let your guests get creative!

Make the sides count. Spice up your potato salad with some of the garlic mayo and, we promise, guests will love it. We love cooking up some tortellini to give our pasta salad a cheesy kick. Quinoa and orzo are two other great bases for salads, and they can both be made ahead of time. Add some Latin flair to your grilled corn by adding lime juice, cotija cheese, and cilantro. Deviled eggs, grilled asparagus, coleslaw, and grilled potatoes are fun to add in also, leaving your guests with plenty of options and fully satisfied.

A great way to keep the “hangries” away is to offer chips and dips ahead of time. Don’t forget must-have party dips like guacamole and salsa, but give guests options by adding in Cowboy Caviar, loaded ranch, spinach artichoke, greek yogurt, or 7-layer bean dip.

Two great things to have on hand are sunscreen and bug spray (in case you party into the night), both of which will help keep guests comfortable while enjoying the outdoors.  Happy Summering from our family to yours!

Beef Bone Soup

Nana’s Beef Bone Soup with Marrow


Large thick beef bone sawn into 3 parts
1 large onion – cut up
1 ½ cups of celery with leaves – cup up small
1 cup of sliced mushrooms
1 large bay leaf
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
2 ½ cups carrots – diced
3 large potatoes – diced
½ lb baby spinach
Any leftover gravy
Salt & Pepper to taste


Place the beef bone sawn into 3 parts in a large soup pot and fill ¾ of the way with cold water.  Add bay leaf, a little salt and pepper, and all bouillon.  Bring to a boil and simmer for about one hour.  Add celery and simmer for another 15 minutes.  Add the remaining ingredients and cook until the veggies are just right.  Remove bone and serve.

Always add more water when needed during cooking – make sure it’s boiling and do not add too much at one time.

Almond Dutch Baby



  • 2 tbs. butter
  • 4 eggs
  • 2/3 c. flour
  • 2/3 c. milk
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 1/2 c. sliced almonds
  • 8 oz. creme fraiche
  • 1 vanilla bean
  • 2 tbs. sugar
  • Strawberries


  1. Preheat over to 425 with cast iron skillet.
  2. Add butter to pan and melt.
  3. Blend eggs, flour, milk, almond extract and salt until smooth.
  4. Pout into pan with butter and sprinkle with almonds.
  5. Bake for 18 minutes until puffed and golden.
  6. While the Dutch Baby bakes, still the vanilla and 1 tsp. of sugar into the creme fraiche.
  7. Masserate the strawberries with remaining sugar.