Sunday, April 24, 2011

Let the Easter Fun Begin!

Happy Easter Everyone! My hubby started back third shift last night. He works 8 days on and 6 days off and my Mom and brother aren't coming this year for dinner so it's just my hubby and two daughters for dinner. I bought a 8 lb ham and we will be eating ham for the next few days. I plan on making split pea soup, ham sandwiches, and scalloped potatoes this week too. I will be posting recipes throughout the day so come back and check them out.

Yesterday I got two dishes out of the way deviled eggs and mandarin orange fluff. Both are very easy to make but somehow the eggs never make it to the table!

My Irresistible Deviled Eggs

1 dozen eggs (try to get the older ones the eggs peel better)
1 pot
water filled an inch over the eggs
1/4 tsp mustard powder
1/2 c Miracle Whip
1 squirt mustard
1 pinch cayenne pepper
Hungarian paprika for dusting

Place eggs in cooled water and bring up to a rolling boil. Once boiling set timer for exactly 15 minutes. Then turn the burner off and let the eggs sit for 5-10 minutes in the water. Run cold water over the eggs and set in the fridge to cool down. Peel the eggs and with a knife cut down the center. Scoop out the yolks into a bowl and crush with a fork.   Add Miracle Whip, mustard, cayenne, mustard powder and stir til combined. Using a tea spoon fill all the eggs and top with a dusting of paprika. Hide them from your family!

My Mom has been making this for years. It's very simple and tastes yummy!

Mandarin Orange Fluff

1 can Mandarin oranges drained
1 small box of orange Jello
1 small container large curd cottage cheese
1 container lite Cool Whip

Add cottage cheese to a medium sized bowl and add orange Jello, cottage cheese, and fold in the Cool Whip. Drain and fold in the Mandarin oranges. This can be made a day ahead but will get watery if it sits longer than that.

I have pre-cooked Cook's ham. It's a 8 pounder which will take about 2 1/2 hours to cook. Here is the basting recipe I use.
my daughter when she was a baby stealing ham

just going in the oven. Find the hidden Mickey!

1 cup ginger ale
1 cup orange juice
1 can of sliced pineapple juice reserved for the basting liquid
whole cloves

Cut a checker board pattern across the skin of the ham. Pierce cloves in the checkered parts. Take 3-5 slices of pineapple and place over the checker board holding into place with cloves. Using a turkey baster take some of the basting liquid and baste the ham. I baste mine about every 30-40 minutes. If the ham starts to get too dark cover it with tin foil. Bake per package directions. I only need to heat mine at 325 for 25 minutes per pound. Remove cloves before serving. Save ham bone for split pea soup.

Smashed Potatoes with Heavy Cream

3-5 lbs potatoes I use Russet or New Potatoes
1 8 oz container heavy whipping cream
1/2 stick butter
1/2 pkg cream cheese
1 tsp jarred garlic
salt and pepper

Peel and boil potatoes. If using red or New Potatoes only cut off the eyes. Boil until fork tender. About 25-30 minutes. Remove from heat and add cream cheese, butter, garlic, and half of the heavy cream. Mix with a mixer. Add more cream if necessary. I like to leave some lumps in ours. Add salt and pepper. Do not over mix or they will become gummy.

I like this one because it's a new spin on green beans

Terryaki Green Beans

2 lbs fresh green beans ends trimmed and cut in half
1 pot of boiling water
ready made terryaki sauce like Kikoman
sesame seeds for garnish

Dump rinsed green beans into boiling water and boil for 6-10 minutes. I like ours a bit crispy. Drain and return to the pot. Add 1/4 cup terryaki sauce and toss to coat. Garnish with sesame seeds.

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