Roasted Cranberry Bourbon Crush – Take Two Tapas (Video)

This delicious Roasted Cranberry Bourbon Crush from Jennifer over @taketwotapas is delicious!  Roasting the cranberries in honey and a touch of balsamic vinegar adds a depth of flavor to this delicious cocktail, it’s a perfect drink to usher in the New Year!

Thank you, all of you, who stop by to check out my little blog!  As we end this year, I want to take this moment to say that I am grateful for each and every one of you.  May the coming year bring you an abundance of joy, laughter and, of course, great food!!

This, my final recipe of the year, comes from Jennifer over at Take Two Tapas.  You can learn more about Jennifer and her blog here.  While we enjoy cocktails with cranberry juice, this was the first time I ever tried roasting cranberries for a beverage – it was delicious!!  I adjusted the original recipe to suit our taste, but you could certainly add more (or less) of any of the ingredients to suit your preference.

I made my own cranberry juice, which is why it is such a vibrant cranberry red.  I used my Deluxe Cooking Blender, alternate milk setting, which only took 5 minutes.  Yum! To roast the cranberries, I used my Medium Stone Bar Pan:

Medium Stone Bar Pan

Perfect When Cooking for Two

This pan is just the right size for packaged brownie and bar cookie mixes, biscuits, delicious dinners for two, roasting vegetables, or reheating leftovers that are better than ever. Plus, it fits in most toaster ovens. Because the unglazed cooking surface draws moisture away, your baked goods, breads, and frozen foods turn out light and crispy every time. The new handle design makes it easy to take in and out of the oven.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Deluxe Cooking Blender

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click the links to shop for your Deluxe Cooking Blender and Medium Stone Bar Pan. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Roasted Cranberries:

  • 12-ounces fresh cranberries
  • ½ cup honey
  • 2 tbsp balsamic vinegar

For the Cocktail:

  • ½ cup bourbon
  • ½ cup cranberry juice
  • ½ cup lemon-lime soda
  • 2 tbsp roasted cranberries
  • Cranberries, for garnish

Instructions

For the Roasted Cranberries:

Preheat your oven to 350°F/175⁰C.

In a small bowl, combine cranberries, honey and balsamic vinegar, stirring to coat.

Pour onto Medium Stone Bar Pan, and bake for 20 minutes, or until cranberries begin to burst.  Remove from oven and allow to cool.

For the Cocktail:

Add ice to whisky glass.  Pour 2-ounces each of bourbon, cranberry juice and lemon-lime soda, and one tablespoon of the roasted cranberries to each glass.  Stir to mix cocktail, garnish with cranberries. Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Roasted Cranberry Bourbon Crush (Video)

This delicious Roasted Cranberry Bourbon Crush is delicious!  Roasting the cranberries in honey and a touch of balsamic vinegar adds a depth of flavor to this delicious cocktail, it’s a perfect drink to usher in the New Year!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Course Drinks
Cuisine American
Servings 2 servings
Calories 316 kcal

Ingredients
  

  • 12 oz fresh cranberries
  • ½ cup honey
  • 1 tbsp balsamic vinegar

For the cocktail

  • ½ cup bourbon
  • ½ cup cranberry juice
  • ½ cup lemon lime soda
  • 2 tbsp roasted cranberries
  • cranberries for garnish

Instructions
 

  • Preheat oven to 350°F/175⁰C.
  • In a small bowl, combine cranberries, honey and balsamic vinegar, stirring to coat.
  • Pour onto Medium Stone Bar Pan, and bake for 20 minutes, or until cranberries begin to burst.  Remove from oven and allow to cool.

For the cocktails

  • Add ice to whisky glass. 
  • Pour 2-ounces each of bourbon, cranberry juice and lemon-lime soda, and one tablespoon of the roasted cranberries to each glass, stirring to mix.
  • Garnish with cranberries. Serve immediately.

Notes

This cocktail is easily adjusted to suit your taste.  Add more or less of the juice or soda as desired.    

Nutrition Estimate

Calories: 316kcalCarbohydrates: 46gProtein: 1gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 21mgPotassium: 297mgFiber: 7gSugar: 30gVitamin A: 158IUVitamin C: 37mgCalcium: 25mgIron: 1mg
Keyword bacon bourbon caramel popcorn, cocktail, cranberry
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Kielbasa & Honey Mustard Pinwheels – Food Network (Video)

This recipe comes from Maya Ferrante over at the Food Network.  It’s one of the easiest I’ve done, and was immediately devoured by my family as soon as it left the oven!

To bake the pinwheels, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1/3 cup honey mustard
  • 8 ounces diced kielbasa

Instructions

Preheat your oven to 400°F/205⁰C.

Dice kielbasa, set aside.

Unroll thawed puff pastry onto cutting board dusted with flour. Roll dough to measure a 10 x 15-inch rectangle.

Spread mustard over top of puff pastry all the way to the edges, then add diced kielbasa over the mustard. 

Roll the puff pastry like a jelly roll, starting from the long side.  Pinch the seam closed, then refrigerate or freeze until firm enough to slice (Refrigerate 30 minutes or freeze for 15 minutes).

Once chilled, slice into ½” pinwheels, and place cut side down onto baking stone. 

Bake 15-18 minutes, or until golden brown.  Cool 5 minutes.  Serve with more honey mustard on the side, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Kielbasa and Honey Mustard Pinwheels – Food Network (Video)

Level up your pigs in a blanket appetizer with these fun Kielbasa & Honey Mustard Pinwheels!
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Course Appetizer, holiday
Cuisine American
Servings 20 people
Calories 113 kcal

Ingredients
  

  • 1 sheet frozen puff pastry, thawed
  • all-purpose flour for dusting
  • cup honey mustard
  • 8 oz kielbasa, diced

Instructions
 

  • Preheat oven to 400°F/205⁰C.
  • Unroll thawed puff pastry onto cutting board dusted with flour.
  • Roll dough to measure a 10 x 15-inch rectangle. Spread mustard over top of puff pastry all the way to the edges, then add chopped kielbasa over the mustard. 
  • Roll the puff pastry like a jelly roll, starting from the long side.  Pinch the seam closed, then refrigerate or freeze until firm enough to slice (Refrigerate 30 minutes or freeze for 15minutes).
  • Once chilled, slice into ½” pinwheels, and place cut side down onto baking stone. 
  • Bake 15-18 minutes, or until golden brown.  Cool 5 minutes.  Serve with more honey mustard on the side, if desired.

Nutrition Estimate

Calories: 113kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 151mgPotassium: 34mgFiber: 0.2gSugar: 1gVitamin A: 0.1IUVitamin C: 0.1mgCalcium: 3mgIron: 0.5mg
Keyword appetizer, holidayrecipes, holidays, kielbasa
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Almond Anise Biscotti (Video)

I’ve made this recipe for years, and give them as gifts, along my other cookies.  I love how easy this recipe is, and I know that you will enjoy it. 

To chop the almonds, I used my Food Chopper, and to bake them perfectly, I used my Rectangle Stone:

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your Rectangle Stone, and here to get your Food Chopper today!

Let’s jump right in!!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 tsp salt
  • ½ cup softened butter
  • 1 cup white granulated sugar
  • 3 eggs
  • 1 teaspoon anise extract
  • ½ cup chopped almonds
  • 2 teaspoons milk, for brushing
  • 2 tablespoons turbinado or coarse sugar, for sprinkling

Instructions

Preheat your oven to 375°F/190⁰C.

Chop almonds, set aside. 

Sift flour, baking powder and salt together in a small bowl; set aside.

Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.

Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing.  Fold in chopped almonds. 

Scoop dough onto Rectangle stone, shaping into a rectangle.  Brush dough with milk, then sprinkle with coarse sugar. 

Bake 15 minutes, or until golden brown and middle is firm. 

Remove from oven, cool 10 minutes.

Using a serrated knife, slice into ½” thick cookies, and you can also slice down the middle to divide.  Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Almond Anise Biscotti (Video)

These crispy cookies are richly flavored with anise, making them the best biscotti to dunk in your cup of coffee!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Course cookies, Dessert
Cuisine Italian
Servings 24 servings
Calories 133 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 3 eggs
  • 1 tsp anise extract
  • ½ cup chopped almonds
  • 2 tsp milk for brushing
  • 2 tbsp turbinado sugar for sprinkling

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Chop almonds, set aside. 
  • Sift flour, baking powder and salt together in a small bowl; set aside.
  • Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.
  • Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing. 
  • Fold in chopped almonds. 
  • Scoop dough onto Rectangle stone, shaping into a rectangle.  Brush dough with milk, then sprinkle with coarse sugar. 
  • Bake 15 minutes, or until golden brown and middle is firm. 
  • Remove from oven, cook 10 minutes.
  • Using a serrated knife, slice into ½”thick cookies, and you can also slice down the middle to divide.  Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness. 

Notes

If you do not like the cookies so crisp, you do not have bake them the second time around. 
Also, I tend to make my biscotti larger; you can certainly divide the dough in half, and bake them on two separate stones if you wish.

Nutrition Estimate

Calories: 133kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 56mgPotassium: 43mgFiber: 1gSugar: 10gVitamin A: 149IUCalcium: 34mgIron: 1mg
Keyword almond, anise, biscotti, cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Italian Cookies – Noble Pig (Video)

Oh, my goodness, you have GOT to try these cookies!  I actually haven’t been able to stop eating them, but I have to pause just long enough to say thank you to Cathy over at Noble Pig for such a delightful and easy recipe.  You can learn more about Cathy here.  I really enjoyed reading about her beginnings in creating her blog, and I hope that you will head over there to check it out, along with all of her other wonderful recipes.

To bake these cookies, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • ½ cup butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon table salt
  • 2 teaspoons anise extract

Glaze:

  • 3-4 tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon anise extract

Topping:

  • Nonpareils/Sprinkles

Instructions

Preheat your oven to 375°F/190⁰C.

Sift flour, baking powder and salt together in a small bowl; set aside.

Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 

Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.

Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 

Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate.  Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely (If you can wait!).

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Italian Cookies – Noble Pig (Video)

These Italian Cookies from Cathy over @noblepigare pillowy soft, covered in a sweet glaze with sprinkles. They make a delicious and adorable addition to your holiday cookie platter!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course cookies, Dessert
Cuisine Italian
Servings 100 cookies
Calories 35 kcal

Ingredients
  

  • ½ cup unsalted butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 tsp baking powder
  • ½ tsp salt
  • 2 tsp anise extract

Glaze

  • 3-4 tbsp whole milk
  • 2 cups confectioners’ sugar
  • 1 tsp anise extract

Topping

  • Nonpareils/Sprinkles

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Sift flour, baking powder and salt together in a small bowl; set aside.
  • Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 
  • Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.
  • Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 
  • Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

  • Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate. Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely.

Notes

You can prep the dough, make each cookie ball and then freeze raw in a zip-top or reusable freezer bag.  They will last for months, and when you want a fresh cookie, simple pull out the amount you want and bake as usual. 

Nutrition Estimate

Calories: 35kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 36mgPotassium: 8mgFiber: 0.1gSugar: 2gVitamin A: 40IUCalcium: 14mgIron: 0.2mg
Keyword Christmas cookies, Holiday cookies, Italian cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Crispy Leaf Potatoes – Rasa Malaysia (Video)

I love it when I come across a recipe during my research that is not only incredibly simple, but also delicious and will dress up any table, no matter what the occasion.  These crispy leaf potatoes from Bee over at Rasa Malaysia are just such a recipe! You can learn more about Bee and her blog here. I’m only surprised that I had not heard of her before, she appears to be pretty famous! 

I cut the recipe down for our family by two thirds, and I used my 2- Qt. Enameled Cast Iron Baker AND, of course, the Rapid-Prep Mandoline:

Rapid-Prep Mandoline

Upright Mandoline

Our Rapid-Prep Mandoline lets you safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Simply select your cut, adjust its thickness from 8 thickness settings, and get prepping. Our mandoline’s stainless-steel blade cuts through tough veggies, so you can transform a variety of ingredients into beautiful slices.

And, you can cut ingredients with confidence—our mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!

2- Qt. Enameled Cast Iron Baker

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you bake—and that includes weeknight meals. This baker is beautiful so it’s ready to go directly from your stove (including induction) or oven to your table. You’ll reach for it again and again because it’s low maintenance and versatile.

This baker has a light-colored enameled interior which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. 

Heat-safe up to 500°F (260°C), this pan is perfect for baking sides like vegetable casseroles, corn pudding, and stuffing.​ Its wide, shallow design makes lots of surface area for bubbly, cheesy browning in the oven. And, its shape lets you easily scrape food down the sides of the pan or flip food with a spatula. Say hello to perfect Scalloped Potatoes!

With the cooking traditions and durability of cast iron comes a certain weightiness. But not to worry—our bakers have two sturdy handles to help you lift and carry dishes from the oven right to your dinner table.

Product Details

  • Dishwasher safe for easy clean-up. Because the rim around the edge of the cast iron isn’t enameled, we recommend hand drying the baker when the cycle is finished to prevent rusting.
  • 12.5” x 8.54” (31.75 cm x 21.69 cm)
  • 2-qt., 8 cups (2 L)

Warranty

  • Lifetime guarantee

Click here to get your 2- Qt. Enameled Cast Iron Baker and here to get your Rapid-Prep Mandoline today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • 3 lbs. Yukon gold potatoes
  • ½ cup (1 stick) unsalted butter
  • 1 teaspoon Kosher salt
  • ¼ teaspoon pepper, or to taste
  • 1.5 teaspoons fresh rosemary or oregano

Instructions

Preheat your oven to 400°F/205⁰C.

Chop fresh rosemary or oregano.

Peel potatoes, then slice using the Rapid-Prep Mandoline at the Full Slice setting at 1 mm. Dry the potato slices with a paper towel, and place in large bowl.

Toss with butter, salt, pepper and rosemary until fully coated.

Place potato slices upright in 2- Qt. Enameled Cast Iron Baker or other casserole dish.  Bake for one hour, or until potatoes are crispy and golden brown. 

Garnish with more fresh rosemary and oregano as desired. 

That’s it!  They were really easy to make and very delicious.  Next time, I think I will add in some freshly chopped garlic to add a different flavor.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

DECEMBERHosts can earn ANYTHING item 60% off!!

Scan the QR code below to shop, and message me to host – I would be thrilled to help you get some FREE and discounted!!

Crispy Leaf Potatoes – Rasa Malaysia (Video)

Thinly sliced potatoes drenched in butter, lightly seasoned then baked until crispy, this recipe makes a simple side dish into something absolutely delicious and elegant!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Course holiday, Side Dish
Cuisine American
Servings 6 servings
Calories 311 kcal

Ingredients
  

  • 3 lbs Yukon gold potatoes
  • ½ cup unsalted butter, melted
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1.5 tsp fresh rosemary or oregano

Instructions
 

  • Chop fresh rosemary or oregano.
  • Peel potatoes, then slice using the Rapid-Prep Mandoline at the Full Slice setting at 1 mm. Dry the potato slices with a paper towel, and place in large bowl.
  • Toss with butter, salt, pepper and rosemary until fully coated.
  • Place potato slices upright in 2-Qt. Enameled Cast Iron Baker or other casserole dish.  Bake for one hour, or until potatoes are crispy and golden brown. 
  • Garnish with more fresh rosemary or oregano as desired. 

Notes

This recipe is easily doubled or even tripled!

Nutrition Estimate

Calories: 311kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 403mgPotassium: 961mgFiber: 5gSugar: 2gVitamin A: 478IUVitamin C: 45mgCalcium: 32mgIron: 2mg
Keyword crispy potatoes, potatoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Brown Sugar Honey Ham – Allrecipes (Video)

This Brown Sugar Honey Ham from @allrecipes is so easy to make, and a wonderfully elegant main course for your holiday meal! 

I used my Enameled Cast Iron Panfor the ham – it was perfect in every way!!

14 x 10 (35-cm x 25-cm) Enameled Cast Iron Pan

The Perfect Cast Iron Roasting Pan for Big Meals

This pan will be your secret weapon for special occasions and everyday meals, because it’s like two pans in one: A 3.5″ (9-cm) deep lasagna pan for big batches of family favorites, and a cast iron pan with rack for roast, chicken, and turkey dinners.

The stainless-steel rack lets air circulate around big cuts of meat for even cooking, and the handles sit high so they’re easy to grab and fold for storage. The high sides are great for baked pasta, lasagna, and casseroles, and keep your food from bubbling over. With the durability of cast iron comes a certain weightiness. But not to worry—this pan has two sturdy handles to help you lift and carry from the oven right to your dinner table.

About Enameled Cast Iron

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table, and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime Guarantee

Click here to get your own today, in time for the holidays.

Let’s jump right in!

Ingredients

  • 1 bone-in or boneless ham (7-8 pounds)
  • 2 cups brown sugar
  • 3 tablespoons yellow mustard
  • 1 (8-ounce) can pineapple rings in juice
  • 1 cup honey

Instructions

Preheat your oven to 350°F/175⁰C.

Drain juice from pineapples, and set pineapple rings aside. 

Combine brown sugar, mustard honey and pineapple juice to make a sauce. 

Place ham in roasting pan; pour sauce over ham, then secure pineapples onto ham with toothpicks. 

Bake 60-90 minutes, until heated through, basting every 15 minutes with sauce/drippings. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

DECEMBERHosts can earn ANYTHING item 60% off!!

Scan the QR code below to shop, and message me to host – I would be thrilled to help you get some FREE and discounted!!

Brown Sugar Honey Ham – Allrecipes (Video)

This Brown Sugar Honey Ham from @allrecipes is so easy to make, and a wonderfully elegant main course for your holiday meal! 
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Course holiday, Main Course
Cuisine American
Servings 20
Calories 546 kcal

Ingredients
  

  • 8 lb Bone-in or Boneless Ham
  • 2 cups brown sugar
  • 3 tbsp yellow mustard
  • 8 ounce pineapple rings in juice
  • 1 cup honey

Instructions
 

  • Preheat your oven to 350°F/175⁰C.
  • Drain juice from pineapples, and set pineapple rings aside. 
  • Combine brown sugar, mustard honey and pineapple juice to make a sauce. 
  • Place ham in roasting pan; pour sauce over ham, then secure pineapples onto ham with toothpicks. 
  • Bake 60-90 minutes, until heated through, basting every 15 minutes with sauce/drippings. 

Notes

Save the bone to make soup!

Nutrition Estimate

Calories: 546kcalCarbohydrates: 27gProtein: 39gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.001gCholesterol: 112mgSodium: 2186mgPotassium: 606mgFiber: 1gSugar: 26gVitamin A: 20IUVitamin C: 4mgCalcium: 37mgIron: 2mg
Keyword christmas, dinner, easter, ham, holiday, main course, new years
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