Glazed Easter Ham
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 18
Ingredients
- 1 whole Fully Cooked Bone-in Ham (15-18 Pounds)
- Whole Cloves
- 3 cups Brown Sugar
- 1/2 cup Spicy Brown Mustard
- 1 can Dr Pepper Or Coke
- 3 Tablespoons Apple Cider Vinegar
Preparation Instructions
Preheat the oven to 325 F.
Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)
Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.
After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.
Fun for the kids too...
Krispy Easter Eggs
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 12
Ingredients
- 4 Tablespoons Butter
- 1 package (10 Ounces) Mini Marshmallows
- 6 cups Rice Krispies
- Assorted Sprinkles
- Small Chocolate Easter Eggs
- Plastic Easter Eggs
Preparation Instructions
In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat, then add rice cereal and stir until well coated.
Lightly spray interior of the plastic eggs with non-stick cooking spray. If mixture is too sticky, you can also spray your hands. Fill both sides of the plastic egg with rice cereal mixture, slightly over-filling one side. Press chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in egg crate until set.
Fruit Salad
- Prep Time:
- Cook Time:
- 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.
And lastly, some potatoes from Taste of Home...
Party Potatoes
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color.
10-12 ServingsPrep: 15 min. Bake: 50 min.
Ingredients
- 4 cups mashed potatoes (about 8 to 10 large) or 4 cups prepared instant potatoes
- 1 cup (8 ounces) sour cream
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon minced chives
- 1/4 teaspoon garlic powder
- 1/4 cup dry bread crumbs
- 1 tablespoon butter, melted
- 1/2 cup shredded cheddar cheese
Directions
- In a large bowl, combine potatoes, sour cream, cream cheese, chives
- and garlic powder. Turn into a greased 2-qt. casserole. Combine
- bread crumbs with butter; sprinkle over potatoes.
- Bake at 350° for 50 to 60 minutes. Top with cheese and serve
- immediately. Yield: 10-12 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 207 calories, 13 g fat (8 g saturated fat), 43 mg cholesterol, 305 mg sodium, 16 g carbohydrate, trace fiber, 5 g protein.
This last one is because I just couldn't resist...
Bunny Butt Cake
Hop to it and make this sweet and silly bunny butt cake for your spring party.Learn to make this recipe with our how-to.
- PREP TIME40 Min
- TOTAL TIME3 Hr 40 Min
- SERVINGS15
INGREDIENTS
- 1
- box Betty Crocker® SuperMoist® yellow or white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1
- container Betty Crocker® Rich & Creamy vanilla frosting
- Red food color
- 1
- large marshmallow, cut in half
- 3
- cups shredded coconut
- Green food color
- 2
- strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
- 1
- roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
- 3
- green-colored sour candies, separated into strips
- Construction paper
- 1Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
- 2Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
- 3Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- 4Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
- 5Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
- 6Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
EXPERT TIPS
Need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.
Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.
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