Find out how to do it like Honey Baked Ham Co here:
http://www.mommyskitchen.net/2012/04/copycat-honey-baked-ham-my-new-go-to.html
Four Cheese Scalloped Potatoes
(from Food Network)
Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Beans...
...were just beans.
Fruit Salad
Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12
Ingredients
1 cup Sugar
1 cup Water
Juice Of 1 Orange
Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Havled
Mint Leaves
Preparation Instructions
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.
Orange Glazed Carrots
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| Prep Time: 5 Minutes | Ready In: 20 Minutes | ||
| Submitted By: HEIDI S. | Cook Time: 15 Minutes | Servings: 4 |
"Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter."
INGREDIENTS:
1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
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2 tablespoons butter
1 pinch salt
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DIRECTIONS:
| 1. | Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. |
| 2. | Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt. |
Hot Cross Buns from The Pioneer Woman
Ingredients
- 2 cups Whole Milk
- ½ cups Canola Oil
- ½ cups Sugar
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 4 cups All-purpose Flour
- ½ cups (additional) Flour
- ½ teaspoons (heaping) Baking Powder
- ½ teaspoons (scant) Baking Soda
- 2 teaspoons Salt
- ¼ cups Sugar
- 1 teaspoon Cinnamon
- Spices: Cardamom, Nutmeg, Allspice (optional)
- ½ cups Raisins
- GLAZE
- 1 whole Egg White
- Splash Of Milk
- Icing
- 1 whole Egg White
- Powdered Sugar
- Splash Of Milk
Preparation
Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
PREHEAT OVEN TO 400 degrees
GLAZE
Mix 1 egg white with a splash of milk. Brush onto each roll.
Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.
ICING
Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.
Caramelized Pineapple With Coconut Sorbet
Serves 4
Hands-On Time: 10m
Total Time: 15m
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
- 1 pint coconut sorbet
Directions
1. Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).
2. Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.
