Tag: Easter

Ingredients

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

 

 

Crumb Topping:

½ cup sugar

1/3 cup flour

1/4 cup butter

1 ½ tsp. cinnamon.

 

Directions

Preheat oven to 400 degrees. Line muffin tin with liners or spray lightly with non-stick cooking spray.

Muffin Directions:  In a large bowl, combine all of the ingredients except for the blueberries; mix well. Fold in blueberries.

Crumb Topping Directions: In a small bowl, using a fork, mix all of the ingredients together.

Fill muffin cups 3/4 full and sprinkle with crumb topping.

Bake at 400 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.

 

Ingredients:

3 ½ cups of frozen shredded hash-brown potatoes

2 Tablespoons of unsalted butter

1 cup of chopped onion

1 teaspoon of chopped garlic

1 small zucchini, thinly sliced

1 cup of diced bell pepper

1 cup of oil packed artichoke hearts, drained

4 eggs

½ cup of milk

2 ounces mozzarella cheese, shredded

½ teaspoon of each; dried basil and dried oregano

2 cups of marinara sauce

 

Directions:

Lightly coat a 10 inch pie pan or quiche dish with non-stick cooking spray. Press frozen hash-browns to the bottom and sides of the dish. Lightly spray the top side of the potatoes with cooking spray. Bake at 425 degrees for 30 minutes or until lightly brown. Remove from oven.

Reduce heat to 375 degrees.

Beat eggs, milk, cheese, oregano and basil in a medium bowl and set aside.

In a large skillet, melt the butter and add the onion, and garlic and sauté until tender. Add artichokes, bell pepper and zucchini to skillet, mix well and cook for a few minutes. Stir this mixture into the eggs and pour all into the potato crust.

Bake at 375 for 45 minutes or until a knife inserted into the center comes out clean.

Allow quiche to rest 5 minutes. Cut into wedges and serve with marinara.

 

This is a great way to use up leftover ham from Easter. If you’re all ‘hammed’ out, freeze the leftover ham and make this dish another time.

 

Ingredients:

1 package (10 ounces) frozen puff pastry shells

3 slices of American cheese (or your favorite flavor)

1 tsp. Worcestershire sauce

1 tsp. ground mustard

2 cups leftover ham, cubed

½ cup frozen peas

3 tablespoons sliced green onions

1 small can sliced mushrooms, drained

1 small can sliced black olives, drained

2 tbsp. diced pimientos

2 tbsp. minced fresh parsley

 

White Sauce

1/4 cup butter

1/4 cup all-purpose flour

1/4 teaspoon salt

Dash white pepper

2 cups milk

 

Directions:

Bake the pie crust according to package instructions.

In a large pan over medium heat, melt the butter. Stir in the flour, salt and pepper & whisk until the lumps disappear. Slowly add the milk and bring to a low boil, stirring constantly, until liquid thickens; about 2 minutes.

Reduce heat and add the remaining ingredients. Simmer until heated.

Serve in pastry shells.

Ingredients:

1 1/2 cups chopped onion

1/2 cup chopped celery

2 tbsp. butter

2 cups minced or shredded lamb meat

2 cups cooked rice

2 cans (14 oz) diced tomatoes, drained

1 1/2 tsp. salt

1 tsp. paprika

1 tsp. Worcestershire sauce

2 slices bacon, finely diced

 

Directions:

In a skillet, over medium heat, cook the butter, onion and celery until onions are slightly translucent. Transfer this to a baking dish and add the lamb, tomatoes, paprika, salt, Worcestershire sauce and rice. Mix well and sprinkle the bacon over top. Bake at 375 degrees for 40 minutes.

Save on cleanup by using an oven-safe or cast iron skillet and bake directly in it.

 

Because dough needs to be refrigerated overnight, you need to start this a day in advance.

Ingredients

1 cup milk

2 tablespoons yeast

1/2 cup sugar

2 teaspoons salt

1/3 cup butter, melted and cooled

1 teaspoon cinnamon

1/2 teaspoons nutmeg

4 eggs

5 cups flour

1 1/3 cups currants or raisins

1 egg white

 

Glaze

1 1/3 cups confectioner’s sugar

1 1/2 teaspoons finely chopped lemon zest

1/2 teaspoons lemon extract

1- 2 tablespoons milk

 

Directions

In a small saucepan, warm the milk. Do not bring to a boil! It only needs to be warm enough to activate the yeast. Remove from heat and add the yeast. Let it sit for 5 minutes.

In a large bowl with a mixer or dough hook, combine the sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour and continue to mix until dough pulls away from the sides of the bowl and is smooth. Cover with a moist cloth and set in a warm place for 30-45 minutes.

On a lightly floured surface (or in the mixing bowl with a dough hook) knead the dough until smooth and elastic; about 3 more minutes. Add the currants or raisins and mix well.

Shape dough in a ball, place in a bowl that has been buttered or lightly sprayed with non-stick cooking spray.  Cover with plastic wrap and refrigerate overnight.

The next day, remove the dough from the refrigerator and allow it to sit for 30 minutes to bring it to room temperature.

Lightly coat a cookie sheet with non-stick cooking spray or line with parchment paper. Divide dough into 24 equal parts. Shape each one into a ball and place it on the cookie sheet, leaving about 1/2 inch between each one. Cover and let rise in a warm location about an hour or until doubled in size.

When buns have risen, slash a cross in the top of each one and then brush them with egg white.

Bake at 400 degrees for 10 minutes, then reduce heat to 350 and continue to bake for another 15 minutes or until golden brown. Remove from the cookie sheet to a cooling rack or serving tray.

During the last 15 minutes of baking, prepare the glaze by simply whisking the glaze ingredients together in a small bowl.

While the buns are still warm; spoon the glaze over the top of each one in a cross pattern.

Best when served warm.

Cake Ingredients

1 cup all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp.  salt

1/2 tsp.  ground cinnamon

1 tsp.  orange zest

3/4 cup butter

3/4 cup sugar

3 eggs

1/4 cup milk

1 cup chopped walnuts

 

Honey Glaze Ingredients

1 cup sugar

1 cup honey

3/4 cup water

1 teaspoon lemon juice

 

Cake Directions

Lightly spray a 9 inch cake pan with non-stick cooking spray.

In a small bowl, combine the flour, salt, cinnamon, baking powder and orange zest. Set aside.

In a large bowl, beat the butter and sugar until fluffy.  Add the eggs, milk and flour mixture; mix well. Stir in the walnuts.

Pour batter into prepared pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for 15 minutes.  Pour honey glaze over the cake.

 

Glaze Directions

In a saucepan, over medium heat, bring the honey, sugar and water to a boil. Reduce heat and simmer for 5 minutes or until sugar dissolves. Stir in lemon juice; bring it back to a boil for 2 minutes.  Remove from heat and allow it sit for several minutes to thicken slightly.

 

Ingredients

 

1 8oz package refrigerated crescent rolls

2 medium zucchini, sliced lengthwise and quartered

1/2 cup chopped onion

1/4 cup butter, cubed

2 tsp. minced fresh parsley

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1/4 tsp. dried basil

1/4 tsp. dried oregano

2 eggs, lightly beaten

2 cups shredded mozzarella cheese

3/4 cup cubed cooked ham

1 medium Roma tomato, thinly sliced

 

Directions

 

Place the 8 crescent dough triangles in a 9-inche pie plate with the skinny ends towards the center. Press the edges together to form a solid crust along the bottom and sides of the pie plate.

Bake at 375 degrees for about 6 minutes or until lightly brown.

In a large skillet over medium heat, melt the butter. Add the seasonings, zucchini and onion and cook until tender. Pour this into cooked crust and add the cheese and ham.

Quickly whisk the eggs & pour over the zucchini, cheese and ham mixture. Top with tomato slices.

Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before serving.

This light and easy salad is great for any occasion. It makes 2 servings.

 

Ingredients

Dressing

1/4 cup of raspberry yogurt

2 tablespoons of mayonnaise

1 tablespoon of honey

 

Salad

2 lettuce leaves

1/2 pound of cooked chicken, shredded

¼ of a medium cantaloupe, thinly sliced

1/2 cup of fresh raspberries

1/4 cup of fresh blueberries

 

Directions:

In a small bowl, whisk the dressing ingredients until well blended. Set aside.

Place one lettuce leaf on each plate. Top with the chicken and then the fruit. Drizzle ½ the dressing over each salad and serve immediately.

So much focus is put on Easter dinner that we oftentimes forget about the drinks. This year, add a little extra flair to your meal by serving a special drink instead of tea, soda or wine. Here are some quick and easy non-alcoholic drink ideas for Easter.

Orange Sparklers

3 ounces of orange juice

3 ounces of club soda

 

Simply mix together and serve over ice.

 

 

 

Rainbow Punch

8 ounces orange juice

8 ounces pineapple juice

8 ounces Hawaiian Punch

1 liter Club Soda

1 liter Ginger Ale

1 quart of Rainbow Sherbet

 

Pour all the liquid ingredients into a large bowl filled with ice. Add sherbet just before serving.

 

 

Golden Easter Punch

6 cups water

4 cups sugar

1 (46 ounce) can pineapple juice

1 (12 ounce) can orange juice concentrate

1 (6 ounce) can lemonade concentrate

1/2 teaspoon vanilla

1 (2 liter) bottle Sprite or 7-Up

1 quart pineapple sherbet

 

In a pan over medium heat, bring the sugar and water to a boil. Cook just enough for the sugar to dissolve. Remove from the heat and cool.  In a large bowl, add the vanilla, soda and juices and sugar water; stir well. Add sherbet just before serving.

 

Easter Egg Hatch

7 oz Frozen Vanilla Yogurt

4 oz Orange Juice

2 tbsp. Sugar Syrup (recipe below)

 

Using a blender, blend 7 ounces of crushed ice and all the ingredients until smooth, about 20 seconds. Serve immediately.

 

Sugar Syrup

1 cup sugar

½ cup water

 

In a saucepan, bring to a boil, stirring constantly until sugar dissolves.

 

Easter Egg Cream

1 1/2 oz chocolate syrup

Cold Milk

Seltzer

 

Fill an 8 oz glass 2/3 of the way full with cold milk. Pour in the syrup. Top it off with seltzer and stir.

Ingredients

2 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tsp. salt

1 (25 ounce) package of active dry yeast

2/3 cup milk

2 tbsp. butter

2 eggs

5 whole eggs (uncooked) and dyed if desired

2 tbsp. butter, melted

 

Directions

Pour 1 cup of the flour in a large mixing bowl. Add the sugar, salt and yeast and stir well.

In a saucepan over medium heat, warm the milk and butter. This should only take a minute or two as the butter should be softened but not melted.

Slowly add the warm milk and butter to the flour mixture; stirring constantly. Add the remaining flour and the two non-colored eggs. Mix well until the dough has pulled together and away from the sides of the bowl.

Turn the dough onto a lightly floured surface and knead until smooth; about 7 minutes.

Lightly spray a large bowl with non-stick cooking spray and place the dough in the bowl. Give the dough a light spray to ensure all sides are coated. Cover with a damp cloth and let rise in a warm place for about an hour. The dough should double in size.

Once the dough has properly risen, place it on a lightly floured surface. Divide the dough into two equal parts. Cover and let it rest for 10 minutes.

Roll each dough half into a log measuring roughly 1 ½ inches thick by 3’ feet long. With the two logs, form a loosely braided ring. Be sure to leave room for the five colored eggs.

Pinch the ends of the ring together and slide the colored eggs between the braids of dough.

Spray a baking sheet with non-stick cooking spray or lightly coat with melted butter. Place the ring on the sheet and cover loosely with a damp towel. Set aside in a warm place and let it rise until doubled in size; about 45 minutes.

Preheat oven to 350 degrees, brush the ring with melted butter and bake for 50 minutes or until golden brown. Do not worry; the colored eggs will cook as the bread does.

 

Ingredients

6 slices 1” thick French bread or Texas toast

3 eggs

2/3 cup milk

2 tbsp. thawed apple juice concentrate

1/2 tsp. vanilla extract

2 tbsp.  Almond slivers

 

Topping

1/4 cup apple butter

1/8 tsp. ground cinnamon

 

Directions

Lightly coat a 9-inch baking dish with a non-stick cooking spray.

In a medium size bowl, using a whisk, mix the eggs, milk, concentrate and vanilla.

Place the bread in the baking dish. Pour the egg mixture over it, turning the bread to ensure all sides are coated well. Sprinkle with almonds, cover and refrigerate for 2 hours or overnight.

Before baking, remove dish from the refrigerator and allow it to warm to room temperature – about 30 minutes. While the dish is warming to room temperature, preheat the oven to 350 degrees.

Bake uncovered for 30 minutes or until a knife inserted near the center comes out clean and the edges are golden brown.

While the French toast is baking, combine the apple butter and cinnamon to serve with it.

This recipe calls for Giardiniera which is essentially pickled vegetables in a vinegar or oil sauce. It comes in hot or mild versions and with various vegetables. Select your favorite kind for this recipe.

 

Ingredients:

16 ounce package of pasta shells

Vegetable & Meat Medley

32 ounces of giardiniera (hot or mild)

1 pound of fresh broccoli

½ pound of mozzarella cheese, cubed

½ pound of hard salami, cubed

½ pound of deli style ham

7 ounces of sliced pepperoni, halved

1 large green pepper, chopped

6 ounces of ripe olives, drained

 

 

Dressing:

½ cup of extra virgin olive oil

¼ cup of red wine vinegar

2 Tablespoons of lemon juice

1 teaspoon of Italian seasoning

1 teaspoon of black pepper

½ teaspoon spoon of salt

¾ cup of the liquid from the above jar of Giardiniera

 

Directions:

Cook pasta according to the package directions. Rinse and drain.

Reserve ¾ cup of the Giardiniera liquid for the dressing and drain the rest.

Combine the ingredients of the vegetable & meat medley and then mix in the cooked pasta.

In a small bowl, using a whisk, mix together the dressing. Pour over the salad and toss to coat evenly. Cover and store in the refrigerator until ready to serve.

Eggs must be hard-boiled and peeled.  Directions are the same for all recipes.

• Halve eggs lengthwise. Remove yolks and place in a small bowl.
• Mash yolks with a fork and stir in ingredients.
• Fill egg whites evenly with yolk mixture.
• Salt and pepper to taste (optional)
• Sprinkle with paprika to garnish (optional)
• Store covered in refrigerator.

 

Classic Deviled Eggs

12 eggs

1/2 cup mayonnaise

3 tbsp. sweet pickle relish

2 tsp. prepared mustard

 

Chipotle Deviled Eggs

12 eggs

1/3 cup plus 2 tablespoons mayonnaise

2 tsp. finely chopped canned chipotle chilies

24 fresh cilantro leaves

*add more chilies for extra zing

 

Buffalo Deviled Eggs

12 eggs

1/2 cup blue cheese – crumbled

1/2 cup mayonnaise

3 tsp. dried parsley

2 celery stalks – finely minced

1 tsp. Tabasco sauce

 

Horseradish Deviled Eggs

12 eggs

1/2 cup mayo

1 tbsp. prepared horseradish

1/4 cup sour cream

1 tbsp. spicy mustard

4 bacon slices, cooked and crumbled

3 minced green onion stalks

 

Bacon & Cheddar Deviled Eggs

12 eggs

1/2 cup mayonnaise

4 bacon slices, cooked and crumbled

2 tbsp. finely shredded cheddar cheese

1 tbsp. spicy mustard

1/2 tsp. dried parsley

 

Cream Cheese (no mayo) Deviled Eggs

12 eggs
3/4 block of softened cream cheese
¼ tsp. apple cider vinegar
2 green onion stalks, finely chopped
Crab Stuffed Deviled Eggs

12 eggs

3 2/3 tbsp. mayonnaise

2 2/3 tbsp. finely chopped celery

2 tsp. spicy mustard

1 tsp. oregano

1 tsp. onion powder

¼ tsp. Worcestershire sauce

1 (6-oz) can pre-cooked crab meat, drained

 

Italian Style Deviled Eggs

12 eggs

1/2 cup creamy Italian salad dressing

4 tbsp. grated parmesan cheese

 

Mexican Style Deviled Eggs

12 eggs

1/4 cup mayo

1 tsp. cumin powder

1 tbsp. minced green onion

1 tbsp. spicy mustard

1 jalapeno, seeded and finely minced

1 tsp. Tabasco sauce

 

 

Pecan Deviled Eggs

12 eggs
1/2 cup mayonnaise
3/4 cup chopped pecans
3 green onion stalks – minced
1 tsp. apple cider vinegar
1 tsp. spicy mustard

 

No-Mayo Deviled Eggs

12 eggs
1/2 cup olive oil
1/3 cup apple cider vinegar
1 tbsp. lemon juice
 

Spinach Deviled Eggs

12 eggs
1/4 cup mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. softened butter
1/2 cup frozen spinach, thawed and squeezed dry
3 bacon slices, cooked and crumbled

3 green onion stalks – minced

These glazes are meant for a 5-8 lb ham. They should be applied to the ham every 15 – 20 minutes throughout the cooking time unless otherwise stated.

Apricot Glaze

1/3 cup firmly packed brown sugar

1 tbsp. cornstarch

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

2/3 cup apricot nectar

2 tbsp. lemon juice

 

In a small pan over medium heat, combine the dry ingredients Stir in the apricot nectar and lemon juice and cook until thickened and bubbly, stirring constantly.

 

Dr. Pepper Glaze

2 tablespoons orange juice

2 teaspoons Dijon mustard

3/4 cup packed light brown sugar

1/2 cup Dr Pepper

 

In a saucepan over medium heat, bring everything to a boil. Reduce heat and simmer until thickened – about 8 minutes. Apply glaze during the last 10-15 minutes of cooking time only. You want the glaze to be sticky on the ham.

 

Traditional Pineapple & Brown Sugar Glaze

1 can crushed pineapple

1 ½ cup brown sugar

2 cup pineapple juice

 

Make slices in the top of the ham about ¼  inch deep. Pour the juice over the top, spread the brown sugar over it then pour the crushed pineapple over the brown sugar. Baste with juice every 45 minutes to 1 hour.

 

Sweet & Spicy Orange Glaze

1 cup firmly packed brown sugar

2 tbsp. flour

1/2 tsp. dry mustard

1/8 tsp. cinnamon

3 tbsp. dry sherry

1/2 cup orange marmalade

Mix all ingredients & spread over the ham prior to cooking. Half way through cooking, scoop up any glaze in the bottom of the pan and add back to the top of the ham

 

Honey-Mustard Glaze

 

2 tbsp. mustard

2 tsp. cornstarch

1/2 cup honey

1 tbsp. lemon juice

In a pan, over medium heat, stirring constantly bring everything to a boil. Reduce heat and continue cooking for approximately 5 minutes more.

 

Apple Cider Glaze

1 cup apple cider

4 tsp. cornstarch

2 tsp. spicy mustard

1/8 tsp. ground cloves

In a small bowl, mix 2 tsp. cider and cornstarch together. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting

These recipes are meant for 4 pounds of lamb or roughly 12 lamb chops. Lamb has a strong flavor and therefore can take more seasoning than what you might use when cooking a ham. Because of this, you will see glazes and marinades containing garlic, mustard, rosemary and lemon and vinegar.

Apricot Mustard Marinade

1/4 cup Apricot Preserves or Jam

2 tbsp. Honey mustard

2 cloves Garlic; chopped

2 tbsp. Soy sauce

2 tbsp. olive oil

1 tsp. Dried Rosemary

 

Combine ingredients and brush over lamb. Allow lamb to marinade for 30 minutes before cooking.

 

Balsamic Maple Glaze

 

2 cups Balsamic vinegar

3 tbsp. Maple syrup

1 tsp. Spicy mustard

1 inch Orange peel

½ tsp. Salt

In a small saucepan, over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 15 minutes or until the glaze thickens like syrup.

Set aside ¼ of the glaze to use as a garnish for when lamb is fully cooked. Use ½ of the glaze to coat the meat before cooking. Half way through the cooking time, apply the remaining ¼ of glaze.

 

Orange, Thyme and Mushroom

2 tsp. dried leaf thyme, crushed

1 tsp. finely grated orange peel

1/2 cup orange juice

16 ounces sliced mushrooms

 

Combine and pour over lamb.  Marinate 3-4 hours in the refrigerator.

 

Mustard Marinade

1/2 cup Spicy mustard
1 tbsp. Soy sauce
1 clove Garlic, minced
¼ tsp. minced Ginger root
1 tsp. crushed dried Rosemary
1/4 cup Olive oil
In a small bowl, mix together the mustard, soy sauce, garlic, ginger and rosemary. Using a whisk, slowly mix in the olive oil. This will have a thick consistency. Coat the lamb evenly and let marinade at room temperature for 2 to 3 hours.

 

Pecan Herb Crust

2 tbsp. Dried rosemary

2 tbsp. Dried oregano

¼ cup Fresh flat-leaf parsley

2 tbsp. Chopped chives, frozen or fresh

½ tsp. salt

½ tsp. pepper

1 ¼ cup Chopped pecans

3 tbsp. Spicy mustard

 

In a food processor, finely chop pecans and herbs. Rub the mustard over the lamb, then coat with the pecan mixture.