1/2 c margarine
1 c white sugar
4 eggs
1 (20 oz) can crushed pineapple, drained
5 slices white bread, cubed
Preheat oven to 350 degrees. Grease a 9″ baking pan.
In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
Bake in 350 degree oven for one hour. Let sit a few minutes to firm up before serving.
5 servings
1 1/2 c heavy cream
3 cloves garlic, minced
1/2 tsp dried thyme
pinch of nutmeg
2 lbs russet potatoes, peeled and cut into 1/8″ thick slices
kosher salt and freshly ground black pepper, to taste
1 c shredded gruyere cheese
1/4 c freshly grated parmesan
1/2 tsp fresh thyme leaves
In a med saucepan, whisk together heavy cream, garlic, thyme and nutmeg over med heat until heated through, about 1-2 minutes.
Add a layer of potatoes to a 4 qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with gruyere. Repeat with remaining potato slices, cream mixture and gruyere to create two more layers.
Cover and cook on HIGH for 4-5 hours, or until potatoes are tender. Sprinkle with parmesan. Cover and cook until melted, about 5 minutes.
Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
Serve, garnished with thyme, if desired.
8 servings
fully- cooked ham, approximately 7-8 lbs (see notes below)
2 c pineapple juice
2 c brown sugar
1 1/2 tbs dijon mustard
1 1/2 tbs balsamic vinegar
1 1/2 tbs honey
2 tbs cornstarch
2 tbs water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
Pour the pineapple juice in bottom of a lg (6.5 to 8 qt), oval slow cooker.
In a med bowl, mix the brown sugar, dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to LOW. Cook ham for 4-6 hours or until the meat is tender and the internal temperature reaches 140 degrees. If desired, flip and baste the ham halfway through cooking time and again about an hour before ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm. Skim any fat and strain the juices from the crockpot into a saucepan. Place the pot on the stove over med heat and bring the juices to a simmer. In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.
Serve the ham warm, with the sauce on the side or drizzled on top. If you prefer and oven-cooked ham effect, you may also glaze the entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.
NOTE: YOU MAY USE A BONE-IN HAM (RECOMMENDED) OR BONELESS, WHOLE OR SPIRAL-CUT, CURED OR UNCURED, SMOKED OR NOT, BUTT, OR SHOULDER.
NOTE: TO DETERMINE NUMBER OF SERVINGS, ESTIMATE APPROXIMATELY 1/2 LB OF BONELESS HAM PER PERSON AND 3/4 LB OF BONE-IN HAM PER PERSON.
1/2 cup butter
1 cup sugar
4 eggs
20 oz crushed pineapple
5 slices bread, cubed
cream butter and sugar. add eggs two at a time and mix well. add pineapple with juice and bread cubes. mix well. pour pineapple mixture in to a 2 qt casserole dish. bake at 350 degrees for 45 minutes.
2/3 cup vanilla frosting
30 large marshmallows
pink gel OR paste food coloring
red and pink heart-shape decorating sprinkles
60 miniature marshmallows
frost the tops of 12 large marshmallows; stack a large marshmallow on top of each. quarter the remaining large marshmallows; set aside for ears. tint 1/4 cup frosting pink. cut a small hole in the corner of a pastry or plastic bag; place pink frosting in bag.
pipe a ribbon between the stacked marshmallows for a bow tie. with white frosting, attach red hearts for eyes and a pink heart for noses. pipe pink whiskers and a smile.
for ears, pipe the center of quartered marshmallows pink; attach to head with white frosting. with the remaining white frosting, attach the miniature marshmallows for legs and tail. let stand until dry.
12 servings
1/4 cup butter, softened
1 (7 oz) jar marshmallow creme
1 tsp vanilla
3 cups + 1 tbs 10x sugar, divided
3-4 drops yellow food coloring, optional
2 cups (12 oz) white baking chips OR semisweet chocolate chips
2 tbs shortening
icing of your choice
assorted decorating candies
in a large bowl, beat the butter, marshmallow creme and vanilla until smooth. gradually beat in 3 cups 10x sugar. place 1/4 cup creamed mixture into a bowl; add yellow food coloring if desired and mix well. shape into 24 small balls; cover and chill for 30 minutes. wrap plain mixture in plastic wrap; chill for 30 minutes.
dust work surface with remaining 10x sugar. divide plain dough into 24 pieces. wrap one piece of plain dough around each yellow ball and form into an egg shape. place on waxed paper-lined baking sheet; cover with plastic wrap. freeze for 15 minutes or until firm.
in a microwave, melt chips and shortening; stir until smooth. dip eggs in mixture; allow excess to drip off. return eggs to waxed paper. refrigerate for 30 minutes or until set decorate with icing and decorating candies as desired. store in an airtight container in the refrigerator.
24 servings
1/2 cup butter, softened
2 1/3 cups 10x sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cups dark chocolate chips
2 tbs shortening
pastel sprinkles
in a large bowl, cream butter; gradually add the 10x sugar, graham cracker crumbs, peanut butter and vanilla. shape into 16 eggs; place on waxed paper-lined baking sheets. refrigerate for 30 minutes or until firm.
in a microwave, melt chocolate chips and shortening; stir until smooth. dip eggs in chocolate; allow excess to drip off. decorate with sprinkles; return eggs to waxed paper. chill until set. store in an airtight container in the refrigerator.
16 servings
8 hard-cooked eggs
6 tbs mayonnaise
1 tbs sweet pickle relish
1/4 tsp salt
dash pepper
8 baby carrots
32 dried currants
8 mini marshmallows, halved
slice eggs in half lengthwise; remove yolks and set whites aside. in a small bowl, mash yolks. add the mayonnaise, pickle relish,salt and pepper; mix well. pipe into the egg whites, creating a mound at the pointed end of the white for the bunny’s head. for the ears, cut each carrot lengthwise into four slices; place two slices upright on bunny’s head. press currants into eggs for eyes; add marshmallow pieces for tails. cover and refrigerate until serving.
16 servings
Planning an Easter egg hunt is a wonderful excuse to squelch spring fever. Throwing the party is a breeze if you keep these tips in mind:
Since most folks have plans on Easter Sunday, schedule the party a week or two earlier on a Saturday or Sunday morning.
If you don’t want the expense of buying every guest an Easter basket, ask each child to bring a basket from home. You may want to have a few extra baskets (or some lunch bags) on hand the day of the party just in case someone forgets to bring their own.
Keep the event casual by serving a buffet-style brunch and offer foods that appeal to old and young alike.
There’s no need to go all out on your decorating. Simply set out a vase brimming with tulips, fill and assortment of Easter baskets with decorated eggs or sprinkle colorful jelly beans on the buffet table.
For food safety purposes, it’s best not to use real eggs for the hunt. Instead, rely on colored plastic eggs, which can be found in a variety of stores. To be fair to all guests, plan on having each child look for the same number of eggs.
In addition to filling the eggs with candy, surprise the children with stickers, Silly Putty, jacks or even a certificate for a book or puzzle they can “cash in” with you.
For the younger children, “hide” the eggs in open areas, but get a little more creative for the older kids. Before starting the hunt, instruct the children that they all need to look for the number of eggs you specify.
1 (10-12 oz) pkgs vanilla OR white chips
1 (3 oz) pkg cream cheese, cubed
1 tsp water
1/2 tsp vanilla
colored sprinkles, colored sugar and/or jimmies
in a microwave-safe bowl, melt the chips at 50% power. add the cream cheese, water and vanilla; stir until blended. chill for 1 hour or until easy to handle. quickly shape into 1 1/4″ eggs. roll in sprinkles, colored sugar or jimmies. store in an airtight container in the refrigerator.
makes about 4 dozen (1 1/2 lbs)
