Easter Favorites

Thursday, March 14, 2013

Here are some simple recipes for Easter...

Easter Ham

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into the stoneware of your crockpot, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

I have been trying to add more fruits and veggies into our diet lately.  I actually like most of them anyways, but I am picking about a few.  For example, I have never liked fresh green beans because they squeak on my teeth when you eat them! LOL Purely a texture thing.  I recently found that if I roast green beans that they are AWESOME!  Here is what I do...excuse the lack of amounts for each ingredient..this is truly a "dump recipe" to suit your tastes.

Roasted Green Beans

fresh or frozen green beans
olive oil (maybe about 2 T for 2 lbs. of beans)

Preheat oven to 425. Place the beans in an oven safe dish. Drizzle with olive oil and add salt and pepper to taste.  Mix completely. Roast for about 15 minutes until beans are crisp tender and starting to brown.

This year I want to try this simple and fun recipe...

Eggs in Brownie Nests
1 batch classic brownies
1 small bag Cadbury Mini-Eggs or candy Robins Eggs
1. Preheat the oven to 350ºF.
2. Grease the inside of mini-muffin cups thoroughly and fill them half full with brownie batter. Bake for about 30 minutes, or until the tops of the brownies are set and cake tester comes out clean.
3. Allow the brownies to cool for ten minutes., then remove them from the muffin cups and allow them to cool completely. As they cool the centers will deflate slightly. Once they have done so, drop in  the eggs and serve!

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