Easter Celebration



CELEBRATE EASTER



We want to make your life easier, so you can enjoy this special day with your family and friends.

Here is a Free Easter Meal Plan 



  



Print Recipe

Spiral-Cut Ham with a Honey Ginger Glaze

​Times:  15 minutes prep, 120 minutes cook

Serves 14 to 16

Ingredients:

5pound - spiral-sliced smoked ham

2 cups - Honey

1/2 cup - Dark Brown Sugar

1/2 cup - Dark Corn Syrup

1-2 tsp. - Ginger, minced, add to taste

2/3 cup - Butter

Directions:

​Heat oven to 325 degrees F.

Mix 1 cup of Honey with Brown Sugar and set aside.

Mix remaining Honey, Corn Syrup, Ginger and Butter in a double boiler and keep warm for glazing.

Place ham in foil lined pan.

Brush glaze over ham, and bake for 1 hour. Baste ham every 10 to 15 minutes with the honey glaze.

The last 30 min Brush with Brown Sugar and Honey.

*The last 5 - 10 minutes put broiler on to crispin brown sugar honey glaze.

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Print Recipe

Cheddar Potato Casserole​​

​

Ingredients

​2 pounds - Frozen shredded Hash browns

1 can - Cheddar Cheese Soup

1 can - Cream of Mushroom Soup

1/2 cup - Onion, finely chopped

1cup - Milk

1 teaspoon of black pepper

1 teaspoon salt

​1 1/2 cup shredded mild cheddar cheese

2 small cans of French Onion Rings

Directions

Preheat Oven to 350 degrees.

Mix soups, onion, pepper and cheddar cheese in a large bowl and then mix in hash browns.  Place in a large casserole dish or 9x13 pan and bake for 45 minutes. Top with French Onions and bake another 5 minutes to desired crispiness.



Print Recipe

Pineapple Spring Salad

​

Ingredients

1-20 oz. can pineapple chunks

3 bananas

1 cup red grapes, sliced in half

1 cup small marshmallows

Fruit Fresh

3 ounces original cool whip

2 tablespoons of sugar

1/4 cup Miracle Whip

​

Directions

Mix fruit and marshmallows and sprinkle on fruit fresh to keep bananas looking fresh.

​

In a separate bowl mix Cool Whip, sugar and Miracle Whip until completely mixed.  Stir whipped mixture into fruit (add half of whipped mixture, then add rest per your preference).





Print Recipe

Deviled Eggs

​

Ingredients

12 large eggs, boiled and peeled

1/4 cup plus 3 tablespoons of Miracle Whip

2 tablespoons of granulated sugar

1/8 teaspoon of white vinegar

1/8 teaspoon of yellow mustard

​

Directions

Cut eggs in half cutting lengthwise, remove cooked yolks and place in a medium size bowl.  Mash cooked yolks with a fork or pastry blender until egg yolks are finely blended.

​

Mix Miracle Whip into mashed yolks. Add sugar and stir until thoroughly mixed.  Add vinegar and mustard and thoroughly incorporate. Fill egg whites with deviled mixture.



Print Recipe

Coconut Cream Pie

​Pie Crust:

2 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening

5-7 tablespoons cold water

​Cut shortening into flour using a pastry blender until shortening is in pea-sized pieces. Stir in water as needed and gently toss with a fork, until just combined.

​Flatten dough on lightly floured surface, roll from center to edge until 1/8 inch thick. Place in pie pan and trim edges of crust to 1 inch beyond edge. Fold crust edge under and crimp edges with fingers or fork. Bake at 400 degrees F for 10-15 minutes or until golden brown.

​​​​Filling:

3 cups, beaten

3/4 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

1 1/3 cups sweetened flake coconut

In a medium saucepan, whisk together milk and eggs so they are completely incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until bubbles form at the edge and mixture thickens, about 5 minutes. . Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled

Whipped Cream Topping:

1 cup heavy whipping cream

2 T. granulated sugar

1/2 tsp. vanilla

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Spread whipped cream on top of pie.

Sprinkle 1 cup of coconut on a baking sheet and bake for a few minutes to a light golden brown color. Let cool and sprinkle coconut flakes on top of whip cream.

Enjoy!

Authored by +Terri Henkels and +Shawna Williams 

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