11.09.2018

The Honey Baked Ham: Game Day Recipes

Happy Friday!

Can y'all believe that Thanksgiving is just a few weeks away? If you're like me, you've been hitting the gym extra hard to prepare for all the yummy meals we're about to have. And if your Thanksgiving is anything like my family's, there are bound to be lots of leftovers. In Wednesday's post I shared how you can use those leftovers to create a game day tailgate spread a la The Honey Baked Ham. I shared how I setup my menu, which items from HoneyBaked I used, and how my boyfriend and I prepped our game day meal the night before. Now it's time to share all the delicious recipes I made with my HoneyBaked items. I tried to put together a menu that used the most popular Thanksgiving items; like sweet potato casserole, cinnamon apples, stuffing, ham and of course, turkey. Each of these appetizers were super easy to make and used minimal additional ingredients.

Feel free to email me if you have any questions or drop me a message on Instagram. Hope y'all enjoy these recipes as much as my friends and I did. And another big thank you to The Honey Baked Ham Company for sponsoring our game day spread, and these posts! Happy (almost) Thanksgiving!



Turkey & Ham Sliders

I am sure a lot of you have had these before. They're a pretty popular leftovers recipe. I've seen quite a few variations of how to make them, but I always lean to my mother's tried and true recipe.

Ingredients: 1/2 cup of melted butter (some recipes call for 3/4 cup - I tried to cut it down as much as I could, ha), 1 tbsp of HoneyBaked's Honey Mustard, 1tsp of Worcestershire Sauce, 1 tsp of brown sugar, 1 tbsp of poppy seeds, 2 tsps of dried minced onion, 12 Hawaiian rolls, leftover ham and turkey, Swiss cheese slices and cheddar cheese slices.

Instructions: Preheat your oven to 350 degrees. Spray the bottom of a 9x13 baking dish with non-stick spray. You can also use a baking pan with foil on it so long as it has a good edge (you do not want the sauce to spill over while baking). Some people prefer a baking pan to prevent the bottom of the bun from soaking up all the butter and becoming soggy. In a small bowl, combine the butter, mustard, Worcestershire sauce, brown sugar, poppy seeds and minced dried onion. Take the entire package of rolls and slice them in half (you can do this all at once for ease). Remove tops and set to the side. Place the bottom pieces in baking dish or pan. Cover bottoms with desired amount of mustard. Layer ham, then turkey. Layer both Swiss and cheddar cheese slices. Place the bun tops back onto the sandwich. Brush or pour the liquid mixture over top of the sandwiches. I recommend brushing, as the buns tend to soak up the liquid if you just pour. Bake for 20 minutes until cheese is melted. Enjoy!



Mac & Cheese Bites

Another super easy recipe!

Ingredients: 1 batch of prepared HoneyBaked Double Cheddar Macaroni & Cheese. I recommend making this the night before so it has time to get cold in the fridge. The colder it is, the better they'll stick together. Italian Breadcrumbs and chives to finish!

Instructions: Preheat the oven to 425 degrees. Spray muffin tin with non-stick spray. Remove your cold mac & cheese from the fridge. Take a large ice cream scoop and scoop out mac & cheese from container. Optional: you can mix in finely chopped chives into the dish if you'd like, to add additional flavor and color. Place a scoop of mac & cheese in individual muffin cups. Sprinkle the tops with the Italian breadcrumbs. Bake till cheese has melted and center is warm. About 18-20 minutes. I also broiled mine for the last minute or so, so the top's browned a bit. Remove from tin and serve immediately.

HoneyBaked also has pre-made Macaroni and Cheese Bakes that you can order on their website. These are really delicious and all you have to do is heat them up!



Stuffing Stuffed Mushrooms

These were by far my favorite thing we made! Incredibly easy, and the recipe makes a ton.

Ingredients: 2 packages of prepared HoneyBaked Country Cornbread Stuffing, 1/4 cup of grated Parmesan cheese (I recommend using a block of cheese and grating as you prepare your dish), 2 tbsp's of olive oil, 2 tbsp's of chopped parsley (fresh or dried is fine), and 1 tbsp of minced garlic.

Instructions: In a large mixing bowl, mix 1 cup of leftover stuffing with 1/4 cup of freshly grated Parmesan cheese, 2 tablespoons of olive oil, 2 tablespoons of chopped parsley, and 1 tablespoon of minced garlic. Stuff into button mushroom caps that have been cleaned and hollowed out. Bake for 20-25 minutes at 375 degrees. Halfway through, take caps out of the oven and grate more fresh Parmesan cheese on top. Let cool for a few minutes before serving. Makes around 24 stuffed mushrooms. You can easily double this recipe to make a larger serving of mushrooms.

Tip: I recommend cleaning and hollowing out the mushrooms the night before you make these. Makes the process go a lot quicker!








Sweet Potato Cheddar Drop Biscuits

I will 100% be making these again for my family's Thanksgiving dinner. These biscuits were very easy to make. I was a little hesitant at first to make these. When I heard "biscuit," I immediately thought of how long it takes to make biscuits from scratch, cut them out, let them rise and bake. Y'all, you don't have to do any of that with this recipe.

I also want to preface this was not my recipe. You can find the full ingredients list + instructions over on the She Wears Many Hats Blog. I of course used HoneyBaked's Maple Sweet Potato Souffle.



Mini Apple Hand Pies 

Last, but certainly not least... Mini Apple Hand Pies. Another recipe that sounds intimidating, but wasn't. Again, I did a lot of the prep the night before. And instead of making my dough from scratch, I just used pre-made pie crust from the store.

Ingredients: 1 package of prepared (and chilled) HoneyBaked Cinnamon Apples, 2 boxes of pre-made pie crusts (usually 2 come in a box... or you need 4 pre-made pie crusts), 1 egg, and 2 tablespoons of water. Sugar to garnish.

Instructions: take a large sized cup or medium size bowl and cut out desired number of circles from the dough. I actually used my Nutribullet mug to cut out the mini pie crusts, ha! It was the perfect size. Line a baking sheet with parchment paper. Place bottom crust on parchment paper. Add 1 tablespoon of diced up apples to center of the crust (I recommend dicing up the cooked apple slices into chunks. Helps ensure more filling for each pie!). Place a second crust on top and seal down the edges with the end of a fork. Helps create a nice edge to the pies, too. Then take a sharp knife and cut a few slits in the top of the pies. You need to make sure they're able to breathe when cooking. Refrigerate pies for about 30 minutes. It let's the dough harden a little bit and the edges stick together better. Preheat the oven to 400 degrees. Take the pies out of the fridge and brush tops with egg wash (1 egg with 2 tablespoons of water). Sprinkle with a little sugar on top, if desired. Place in oven and bake for 15-20 minutes or until golden brown. Let cool before serving. If you make too many, no worries! These reheat in the oven or microwave well. I may have enjoyed the leftovers for days, ha!







This post is sponsored by The Honey Baked Ham Company. All photos and opinions are my own.