Easter Recipes

Herb-Roasted Turkey

1 turkey (14 pounds)
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorns
1/2 cup butter, melted
1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced chives

Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.

Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes.

Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired. Makes 12-14 servings.

Stuffed Easter Ham

1/2 cup chopped onion
3 tablespoons chopped celery
3 tablespoons butter
2-3/4 cups cubed French bread (1/4-inch cubes)
1 cup chopped baking apple
3/4 cup chicken broth
3 tablespoons raisins
1 tablespoon chopped fresh parsley
1/8 teaspoon ground cinnamon
1 fully cooked ham (3 pounds), cut into 3/8-inch slices
1/2 cup pineapple preserves, melted

In a skillet, saute onion and celery in butter until tender; add the next six ingredients and mix well. Line an 11-in. x 7-in. x 2-in. baking pan with foil; place string for tying on foil. Place one ham slice on top of string; spread with 1 cup of stuffing. Top with another ham slice. Repeat the process, using two ham slices between stuffing layers. Tie securely with string. Cover loosely with foil.

Bake at 350° for 1-1/4 hours. Baste ham with preserves; bake, uncovered, basting several times, for 45 minutes or until a meat thermometer inserted into the stuffing in the center of ham reads 140°. Let stand 10 minutes. Remove the string and separate the double ham slices; cut into desired portions. Makes 8-10 servings.

Southern Chocolate Torte

1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix
1 package (3.4 ounces) instant vanilla pudding mix
3 eggs
1-1/4 cups milk
1/2 cup canola oil
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bar with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen Cool Whip® whipped topping, thawed

In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.

Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator. Makes 12 servings.

Slow Cooker Cheese Dip

1 pound ground beef
1/2 pound bulk spicy pork sausage
2 pounds process American cheese (Velveeta), cubed
2 cans (10 ounces each) diced tomatoes and green chilies
Tortilla chips

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add cheese and tomatoes; mix well. Cover and cook on low for 4 hours or until the cheese is melted, stirring occasionally. Serve with tortilla chips. Makes 3 quarts.

Chocolate Easter Eggs

3/4 cup chunky peanut butter
1/4 cup butter or margarine, softened
1 cup flaked coconut
1/2 cup finely chopped walnuts
1-1/2 to 2 cups confectioners' sugar, divided
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

In a mixing bowl, cream peanut butter or butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill. Makes 2 dozen.

Baked Ham with Cumberland Sauce

1/2 fully-cooked ham with bone (4 to 5 pounds)
1/2 cup packed brown sugar
1 teaspoon ground mustard
Whole cloves

Cumberland Sauce
1 cup red currants or apple jelly
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup red wine or apple juice
2 tablespoons honey
1 tablespoon cornstarch

Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack.

Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. For sauce, combine all of the ingredients in a medium saucepan. Cook over medium heat until thickened, stirring often. Serve over the sliced ham. (Sauce recipe can be doubled if desired.) Makes 8-10 servings (1-3/4 cups sauce).

Pineapple Layer Cake

1/2 cup shortening
1-2/3 cups sugar
3 egg yolks
1 egg
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
1/2 teaspoon vanilla extract

Filling
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice

Seven-Minute Frosting
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

In a mixing bowl, cream shortening and sugar. Add egg yolks and egg, one at a time, beating well after each. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in vanilla. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.

For frosting, in a heavy saucepan or double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top. Makes 12 servings.

Fruit Salad

1 can (20 ounces) unsweetened pineapple chunks
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped

Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.

Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled. Makes 12 servings.

Mustard-Glazed Ham

1 boneless fully cooked ham (4 to 5 pounds)
3/4 to 1 cup water
1/4 cup orange marmalade
1/4 cup prepared mustard
1/4 teaspoon ground ginger

Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. In a bowl, combine marmalade, mustard and ginger; mix well. Brush some over the ham. Bake 1 hour longer or until a meat thermometer reads 140°, brushing occasionally with glaze. Makes 12-15 servings.

Easter Egg Candies

1/2 cup butter, cubed
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
1/2 cup milk
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 teaspoon maple flavoring
1/2 cup flaked coconut
1/2 teaspoon coconut extract
2 cups milk chocolate chips
2 teaspoons shortening

In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth.

Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm.

In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator. Makes 4 dozen.

Parmesan Asparagus

4 pounds fresh asparagus, trimmed
1/4 pound butter, melted
2 cups shredded Parmesan cheese
1/2 teaspoon pepper

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp tender. Drain.

Arrange asparagus in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Makes 10-12 servings.

Chocolate Coconut Candies

1-3/4 cups confectioners' sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Makes 2-1/2 dozen.

BLT Salad

1 pound sliced bacon, cut into 1-inch pieces
1/4 cup butter, cubed
4 slices white bread, crusts removed and cut into 1-inch cubes
1/2 cup mayonnaise
3 to 5 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1/2 teaspoon pepper
1/2 teaspoon minced garlic
6 cups torn romaine
1-1/2 cups grape tomatoes

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.

In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.

For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons. Makes 8 servings.

Ambrosia Pudding

1 package (3.4 ounces) instant vanilla pudding mix
2 cups cold milk
1/4 cup honey
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 banana, sliced
1 can (11 ounces) mandarin oranges, drained
1/4 cup flaked coconut
1/4 cup sliced almonds

In a bowl, blend pudding and milk according to package directions. Add honey, orange peel and vanilla. Fold in the whipped cream. In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat the layers. Chill. Makes 4-6 servings.

Petite Sausage Quiches

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour

Filling
6 ounces bulk Italian sausage
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon minced chives
2 eggs
1 cup half-and-half cream
1/4 teaspoon salt
Dash cayenne pepper

In a large bowl, beat the butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups.

In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle sausage, Swiss cheese and chives into muffin cups. In a small bowl, beat eggs, cream, salt and pepper until blended. Pour into shells. Bake at 375° for 28-30 minutes or until browned. Serve warm. Makes 3 dozen.

Garlic Mashed Potatoes

2 pounds potatoes, peeled and cut into chunks
8 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup olive oil, warmed

Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 3/4 cup cooking liquid.

In a large mixing bowl, mash the potatoes and garlic. Beat in the salt, pepper and enough reserved cooking liquid to achieve a creamy consistency. Drizzle with oil. Makes 6-8 servings.

Baked Spinach Dip in Bread

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 tablespoon dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 pound) unsliced sourdough bread
Assorted fresh vegetables

In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.

Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.

Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Makes 4 cups.

Baby Chick Cookies

1-3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon butter, softened
1/3 cup sugar
3 egg yolks
12 drops yellow food coloring
TOPPING:
3 egg whites
1 teaspoon ground cinnamon
1 teaspoon lemon juice
Pinch salt
3/4 cup sugar
1-3/4 cups chopped almonds
2 ounces white candy coating
2 drops yellow food coloring
1 drop red food coloring

In a large mixing bowl, combine flour, butter, sugar, egg yolks and food coloring. Beat on medium speed for 2 minutes. Knead mixture 3-4 times to form a ball. On a floured surface, roll to 1/8-in. thickness. Cut with a 2-1/2-in. to 3-in. chick-shaped cookie cutter. Place 1 in. apart on greased baking sheets.

In small mixing bowl and with clean beaters, beat egg whites, cinnamon, lemon juice and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in almonds. Place 2 teaspoons of topping on each chick, spreading to cover all but the beak and feet.

Bake at 375° for 12-14 minutes or until lightly browned. Cool completely on wire racks. In a small heavy saucepan or microwave, melt candy coating; stir until smooth. Stir in yellow and red food coloring to make orange; spread on beak and feet of each chick. Makes 4 dozen (2-inch cookies).

Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

Taco Appetizer Platter

1-1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
1 can (4 ounces) chopped green chilies, drained
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
1 to 1-1/2 cups shredded cheddar cheese
Corn chips

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes.

In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips. Makes 8-10 servings.

Stuffing Baskets

1 medium green pepper, chopped
1/4 cup butter or margarine
1 jar (4-1/2 ounces) sliced mushrooms
1 package (6 ounces) instant stuffing mix
1/2 cup chopped pecans

In a saucepan, saute green pepper in butter until crisp-tender. Drain mushrooms, reserving liquid; set mushrooms aside. Add water to liquid to measure 1-2/3 cups. Add to green pepper. Bring to a boil; stir in the stuffing mix. Remove from the heat. Cover and let stand for 5 minutes. Add mushrooms and pecans; fluff with a fork. Spoon into paper-lined muffin cups; pack lightly. Bake at 350° for 30-35 minutes. Makes 1 dozen.

Cauliflower Ham Casserole

4 cups chopped fresh cauliflower
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained

Topping
1 cup soft bread crumbs
1 tablespoon butter, melted

Place cauliflower in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender.

Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted.

Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Makes 6 servings.

Springtime Spinach Salad

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 package (10 ounces) fresh spinach, torn
2 cups fresh strawberries, sliced
1/2 cup chopped walnuts, toasted
1/3 cup vegetable oil
3 tablespoons raspberry vinegar
1 teaspoon sugar
1/2 teaspoon salt

Place asparagus in a foil-lined 15-in. x 10-in. x 1-in. baking pan; sprinkle with olive oil and toss to coat. Bake, uncovered, at 400° for 15 minutes or until crisp-tender, turning occasionally. Cool.

In a large bowl, combine the asparagus. In a jar with a tight-fitting lid, combine the vegetable oil, vinegar, sugar and salt; shake well. Drizzle over salad and toss to coat. Serve immediately. Makes 10 servings.

Creamy Scallop Crepes

2 egg whites
1 egg
1-1/2 cups fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 pound bay scallops
1/2 cup white wine or reduced-sodium chicken broth
1/8 teaspoon white pepper
1 pound sliced fresh mushrooms
4 green onions, sliced
2 tablespoons butter
1/4 cup all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat Swiss cheese

In a small mixing bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a large nonstick skillet, bring the scallops, wine or broth and pepper to a boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm and opaque. Drain, reserving cooking liquid; set liquid and scallops aside.

In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and scallops.

Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through. Makes 6 servings.

Glazed Holiday Pork Roast

1 pork rib roast (4 to 4-1/2 pounds)
1 cup mixed dried fruit, divided
2/3 cup water
2/3 cup honey
1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Make 15-20 slits, about 1 to 1-1/2 in. deep, in the roast; place some fruit in each slit. In a bowl, combine the water, honey, soup mix, ketchup, lemon juice, peel and remaining fruit; mix well.

Place roast fat side up in a roasting pan. Pour fruit mixture over the top. Cover and bake at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 160°. Let stand for 10-15 minutes before carving. Makes 6-8 servings.

Gumdrop Bread

3 cups biscuit/baking mix
2/3 cup sugar
1 egg
1-1/4 cups milk
1-1/2 cups chopped nuts
1 cup chopped gumdrops

In a bowl, combine biscuit mix and sugar. In another bowl, beat the egg and milk; add to dry ingredients and stir well. Add nuts and gumdrops; stir just until mixed. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Makes 3 mini loaves.