Mother-In-Law Deviled Eggs
Ingredients
6 eggs
2 Tbs. mayonnaise
1 Tbs. spicy brown mustard
1 tsp. hot mustard
1 tsp. white sugar
salt and pepper to taste
paprika for garnish (optional)
6 pimiento-stuffed green olives, cut in half
Directions
1. Boil eggs; peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
2. Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into quart-size, resealable plastic bag. Snip a corner off the plastic bag.
3. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
Apricot Brown Sugar Ham
Ingredients
1 (10 lb.) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 tsp. dry mustard powder
Directions
1. Preheat oven to 275 degrees.
2. Place the ham cut side down onto a sheet of aluminum foil (shiny side up). Mix together the brown sugar, apricot jam, and mustard powder in a small bowl. Brush onto the ham using a pastry or barbecue brush. Reserve any leftover glaze. Enclose the foil around the ham and place on rimmed baking sheet.
3. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Three Cheese Garlic Scalloped Potatoes
Ingredients
1 1/2 lbs. Yukon Gold potatoes, thinly sliced
2 Tbs. butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese
Directions
1. Preheat the oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter and nonstick spray.
2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Grandma's Green Bean Casserole
Ingedients
2 Tbs. butter
2 Tbs. all-purpose flour
1 tsp. salt
1 tsp. white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 oz.) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 Tbs. butter, melted
Directions
1. Preheat oven to 350 degrees.
2. Melt 2 Tbs. butter in large skillet over medium heat. Stir in flour until smooth, and cook for 1 minute. Stir in salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in preheated oven, or until the top is golden and cheese is bubbly.
Mushroom Rice Pilaf
Ingredients
1/4 cup chopped green pepper
2 Tbs. chopped onion
2 tsp. butter
1 (8 oz.) can mushroom stems and pieces, drained
2/3 cup water
1/3 cup uncooked long grain rice
1 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/8 tsp. salt
dash of pepper
Directions
1. In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Sam's Famous Carrot Cake
Ingredients
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 oz.) can crushed pineapple with juice
1 cup raisins
Directions
1. Preheat oven to 350 degrees. Grease and flour 8x12-in. pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12-in. pan, and bake for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
*Cream Cheese Frosting: Combine 16 oz. cream cheese, 1 stick butter, 1 tsp. each almond and vanilla extract, and 32 oz. powdered sugar sifted.
We hope your Easter is as yummy as ours and we wish you and your family a happy holiday!
