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Delicious Easter food – 2015

Producer Emilie’s Deviled Eggs
Eggs, boiled, peeled and sliced in half lengthwise
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.

Sausage Brunch Casserole
1 1/2 pounds ground pork sausage (Sam uses 2 lbs)
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Tater Tot Casserole (Sam’s family loves this one!)
1 lb ground pork breakfast sausage
1/2 pack of bacon (so 1/2 lb)
2 cups shredded cheddar cheese
1 cup milk
4 eggs
2 lbs tater tots

Preheat oven to 350 degrees.  Cook bacon in a skillet as you usually do.  Place bacon on paper towels to get most of the grease off  and crumble. Place sausage in a large, deep skillet.  Cook over medium-high heat until evenly brown.  Drain and remove sausage from skillet.  Spread sausage and crumbled bacon evenly in the bottom of a 9×13 inch pan.  Spread cheese over sausage and bacon. In a large bowl, beat together milk and eggs.  Pour over cheese (may be refrigerated overnight at this point). Top with tater tots. Bake in preheated oven for 35 to 45 minutes.  Cool for 5 to 10 minutes before serving.

Crock Pot Maple Brown Sugar Ham
7-8 pound spiral-cut ham (bone-in or boneless)
1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice

Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving.

This recipe is from Life in the Lofthouse.

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