Easter recipes the whole family will love
There's nothing quite like a delicious, spiral-sliced ham for Easter dinner except maybe enjoying that ham's leftovers in other meals, too! Paula Deen has been busy cooking up ways to enjoy ham any time for breakfast, lunch or dinner.
"Start with my Crunchy Glaze Spiral Ham it's so easy!" she says. Just heat the glaze in the packet, spoon over the top of the ham, then return it to the oven for 15 minutes. "You get a sweet, baked-honey crunch that is just fabulous!"
Use the leftover ham to make Rustic Orange Eggs Benedict or a Ham and Vegetable Frittata perfect for a spring brunch.
4 to 6 slices crunchy glaze spiral ham, cut into bite-size pieces8 ounces mushrooms, sliced1 zucchini, thinly sliced into rounds½ red pepper, diced½ green pepper, diced3 green onions, thinly sliced2 tablespoons butter6 eggs1 cup half and half¾ cup milk1 tablespoon chopped fresh rosemary and/or fresh basil1 teaspoon salt½ teaspoon ground black pepper4 ounces cheddar cheese, grated12 ounces Swiss cheese, gratedPreheat oven to 375 degrees. In medium sized bowl, toss together first six ingredients. Melt butter over medium-low heat in a 10 to 12-inch flame-proof skillet, allowing butter to coat bottom and sides. Place ham and vegetables in skillet; simmer on low heat for 5 to 7 minutes.Using the same bowl, beat eggs together with half and half and milk, season with herbs, salt and pepper. Pour egg mixture over vegetables; add grated cheeses to vegetables in skillet, stir gently just to mix.Over medium heat, allow frittata to set in skillet for 5 to 7 minutes, then transfer to middle rack in the oven and finish baking 20 to 25 minutes. The frittata is ready when the center is set (not liquidy) and the appearance is golden. Cut into wedges and serve warm or at room temperature.Makes 6 servings.
1 tablespoon white vinegar½ cup butter, soft6 slices of French baguette, C\v inch thick6 slices crunchy glaze spiral ham8 eggs½ cup orange marmaladeOrange zest for garnishBegin by filling a large skillet with water halfway up the sides. Add vinegar and bring to a low simmer.While water is coming to a simmer, heat a large grill pan to medium hot. Spread butter on one side of each piece of bread. Grill bread and set aside to cool slightly. While bread is cooling, grill ham slices until heated through.Break eggs into the water to poach. Remove with a slotted spoon when whites are cooked through but yolks are still runny (approximately 3 to 4 minutes) and place on paper towels to drain.To assemble, spread grilled bread with orange marmalade. Top with 1 slice of grilled ham and one poached egg. Pour orange hollandaise over and garnish with orange zest.Makes 6 servings.
2 cups creamy peanut butter¾ cup butter, room temperature3 cups confectioners' sugar, sifted3½ cups crispy rice cereal1½ packages (18 ounces) dark chocolate chips2 tablespoons vegetable shortening½ bag (6 ounces) white chocolate chips (optional)Food coloring of your choice (optional)Coconut (optional)In bowl of a standing mixer, combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioners' sugar. Reduce speed to low and add crispy rice cereal just until combined. Cover and place bowl in refrigerator for about an hour (do not skip this step).Line a baking tray with wax paper. Remove bowl from refrigerator. Shape mixture into approximately 20 egg shapes and place on baking tray. Place baking tray in freezer for a minimum of 30 minutes.While eggs are freezing, use a double boiler and melt chocolate chips and shortening over low heat. Remove eggs from freezer and, using toothpicks, dip eggs in melted chocolate. Place back on wax lined baking tray. (At this point, you can sprinkle eggs with coconut if you like.) Once all eggs are covered in chocolate, place tray in refrigerator to cool.While eggs are cooling, use a zip-top plastic bag to melt white chocolate and any food coloring in the microwave. Microwave for 10 seconds at a time, massaging food coloring into chocolate until completely melted. Remove eggs from refrigerator and allow to sit a minute. Snip end of zip-top bag and drizzle colored white chocolate over cooled eggs to decorate.To serve, line a plate with coconut and place eggs on top.Makes 20 eggs.
2 egg yolks1 orange, juiced½ cup unsalted butter, melted½ teaspoon kosher saltPut egg yolks, orange juice, and salt in a blender and pulse to combine. Place butter in a microwave-safe bowl and microwave until melted. With blender running, gradually add melted butter into the egg mixture until smooth and frothy. Add a teaspoon of warm water if the sauce is too thick.
