Easter Feaster recipes


Categories: Recipes
Easter Feaster recipes

Simple Slow Cooker Ham
2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker – you might have to trim it a little to make it fit.  Use your hands to rub the remaining brown sugar onto the ham.  Cover, and cook on low for 8 hours.

This recipe is from allrecipes.com

Easy Breakfast Casserole
1 lb bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Preheat oven to 450 degrees.  Lightly grease a 7×11 inch casserole dish.  Press hash browns into bottom of casserole dish and bake until slightly crispy.  Fry the bacon in a large, deep skillet over medium to medium high heat until even browned (about 10 mins). Drain on a paper towel-lined plate. Crumble.  Saute onions and bell peppers in olive oil.  In a large bowl beat together eggs and milk.  Mix in cheese, bacon, onion, and green pepper. Pour mixture into prepared casserole dish on top of prebaked hash browns. Cover with aluminum foil and bake in oven set at 350 degrees for 30-45 minutes.  Uncover and bake for another 15-25 minutes or until eggs have set.

Holly Clegg’s Creamed Corn
1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup skim milk
pinch sugar
salt and pepper to taste

In small nonstick skillet, melt butter and saute onion 3 minutes. Add corn, and continue to cook 5 minutes longer, stirring. Sprinkle flour and stir one minute.  Add milk and sugar.  Bring to a boil, lower heat, and continue cooking until thickend.  Season to taste.  Add more milk if needed.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.

Producer Emilie’s Deviled Eggs
Eggs, boiled, peeled and sliced in half lengthwise
Mayo
Spicy mustard
salt and pepper
bacon, cooked and crumbled
jarred, sliced jalapenos

I put the egg yolks in a bowl with a little mayo, mustard, and salt and pepper.  I’ll add more mayo and mustard as I go, so I don’t put too much!  Once you stuff the eggs back with the egg yolk mixture, sprinkle crumbled bacon and diced jalapenos on top.

Deviled Egg Spread
1 dozen large eggs – boiled, peeled and cut lengthwise
1 cup mayo
1 tablespoon yellow mustard
salt and pepper
paprika for dusting

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

This recipe is from The Cutting Edge of Ordinary.

Chocolate Covered Easter Eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 lbs confectioners’ sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweeted cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon vegetable oil

In a large bowl, mix together the butter, vanilla, and cream cheese.  Stir in confectioners’ sugar to make workable dough.  For best results, use your hands for mixing.  Divide the dough into four parts.  Leave one of the parts plain.  To the second part, mix in peanut butter.  Mix coconut into the third part, and cocoa powder into the last part.  Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.  Refrigerate until hard, at least an hour.  Melt chocolate chips in a heat-proof bowl over a pan of simmering water.  Stir occasionally until smooth. If chocolate seems too thick for coating, stir in a teaspoon of the oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.  Refrigerate for 1/2 hour to harden.

Holly Clegg’s Potato Soup
2 cups frozen hash brown potatoes, partially thawed
1 (14 1/2 ounce) can fat-free chicken broth
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1/3 cup skim milk

In medium nonstick pot, heat hash browns, broth, and onion to a boil, reduce heat and cook, covered, about 8-10 minutes. In small bowl, whisk together flour with milk.  Add to potato mixture and bring to boil. Reduce heat, and cook, stirring for 5 minutes or until thickened.  For thinner soup, add more milk.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.


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