Honey Ginger Chicken

1 whole chicken, cut
3 tablespoons diced onion
2 tablespoons soy sauce
1 tablespoon finely diced ginger 
1 teaspoon diced garlic
2 tablespoons honey
1/4 cup diced green onions

PreHeat oven to 425 F
Marinate chicken pieces in a oven safe dish. Mix together onion, soy, ginger, garlic and honey in a bowl; drizzle over chicken. Cover and place in the fridge for one hour, turning chicken over once
Bake in oven for half an hour. Turn chicken and sprinkle with green onion, then bake for another fifteen minutes, when chicken is tender.

Corn Bread

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup melted butter

Preheat oven to 400 F, grease a 9 inch cake pan
Mix together the flour, cornmeal, sugar, salt and baking powder. Add in the egg, milk and butter until well mixed. Spread batter evenly into pan.
Bake for 20 minutes or until golden brown

Classic Snickerdoodles

1 cup butter- soft
1 1/2 cup sugar
2 large eggs
2 teaspoons vanilla essence
2 3/4 cups flour
2 teaspoons lemon juice
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

PreHeat Oven to 400 F
Cream together the butter and one and a half cups white sugar, add in the large eggs and vanilla. Beat until mixed. Add in the flour, lemon juice, baking soda and salt. Form dough into balls.
Combine together remaining sugar and cinnamon, coat balls generously, and then place on baking sheets. Bake about ten minutes

Easy Cranberry Sauce

12 oz fresh cranberries
1 cup sugar
1 cup orange juice

Over medium heat, dissolve the sugar in the juice in a saucepan. Add the berries and cook for about ten minutes, or until they pop. Immediately remove from heat and pour into a bowl, let it thicken as it cools. Serve and enjoy!