Happy Easter, At Home Family! Be sure to watch the beginning of this episode, because Arlene shares a great message about the meaning of Easter and why we celebrate. It’s not about the candy eggs or pretty church clothes, it’s about celebrating our risen Lord and Savior, Jesus!
Of course, one of the best ways to celebrate is by making a delicious Easter brunch to share with family and friends. This episode from 2012 has a total of nine recipes! Arlene, Paul and Tammy are working together to make cherry-studded ham, Pittsburgh potatoes, roasted Parmesan asparagus, Easter cupcakes, Easter bunny cheese spread, crab meat brunch casserole, strawberry salad, coleslaw, deviled eggs, and more.
Parmesan Crusted Asparagus
Ingredients
- 2 lbs thin asparagus spears
- 2 Tbs extra virgin olive oil
- 2 oz fresh shaved parmesan cheese (or more)
- freshly ground black pepper (to taste0
- 1/4 – 1/2 cup balsamic vinegar, to taste
Instructions
- Preheat oven to 450 degrees. Clean and trim asparagus spears.
- Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Season asparagus with freshly ground black pepper.
- Bake 7 minutes in the preheated oven, remove from oven and sprinkle generously with Parmesan cheese, return to oven and continue baking 4 minutes, or until asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste. Makes 8 servings. Enjoy!
Cherry-Stuffed Ham
Ingredients
- 1 cup dried tart cherries, chopped
- 1/2 cup cherry juice or orange juice
- 3-4 lb cooked boneless ham
- 1 jar peach preserved (18 oz)
- 2 Tbs lemon juice
Instructions
- Preheat oven to 325 degrees. In a small saucepan combine 1/2 cup of the dried cherries and the cherry juice; bring just to boiling. Remove from heat and let stand for 15 minutes. Drain cherries and discard juice.
- With a sharp knife cut three or four 1-1/2-to 2-inch-deep slits in ham, making cuts at a right angle to the direction ham will be sliced. Press in soaked cherries as each slit is made. Place ham on rack in shallow roasting pan. Cover with foil. Roast for 2 hours or until a meat thermometer registers 140 degrees.
- With a spoon transfer peach preserves into a small bowl; with kitchen shears, snip any large pieces of fruit. Add remaining dried cherries and lemon juice. Spoon 1/2 cup of the preserves mixture over ham. Bake ham, uncovered, for 10 minutes. In a small saucepan heat the remaining preserves mixture; pass with ham. Makes 10 to 12 servings. Enjoy!
Pittsburgh Potatoes
Ingredients
- 7 medium-sized potatoes, scrubbed clean
- 2 cups velveeta cheese, cubed
- 1/4 cup butter
- 1 1/2 cups sour cream
- 1/3 cup finely chopped yellow onion
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbs butter
- paprika for garnish
Instructions
- Preheat oven to 350 degrees. Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and cut into cubes.
- Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika.
- Bake in preheated oven until hot, about 30-45 minutes. Cool slightly before serving. Makes 8 servings. Enjoy!
Crab Brunch Casserole
Ingredients
- 2 large eggs, beaten
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 Tbs dried minced onion
- 1 Tbs dried parsley flakes
- 1 lb fresh crabmeat
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 325 degrees. Lightly grease a medium baking dish.
- In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season the mixture with salt and pepper. Spoon the crab into a prepared baking dish, and sprinkle with Parmesan cheese.
- Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately. Makes 8 servings. Enjoy!
Crunchy Romaine Strawberry Salad
By tearing the lettuce instead of chopping it, it makes nicer pieces for the salad.
Ingredients
- 1 package ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/4 cup sugar (or less, to taste)
- 2 Tbs red wine vinegar
- 8 cups torn pieces of romaine lettuce (washed)
- 1/2 cup thinly sliced green onions
- 2 cups fresh strawberries, hulled and sliced
Instructions
- Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8 to 10 minutes or until golden; cool.
- For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Makes 8 servings. Enjoy!
Easter Bunny Cheese Spread
This fun dip looks so nice when shaped into a rabbit and served on a pretty tray!
Ingredients
- 3 packages cream cheese (8 oz each)
- 2 packages thinly sliced dried deli beef (2.5 oz each)
- 12 pimiento-stuffed olives, chopped
- 2 tsp dry dill weed
- 1 tsp prepared horseradish
- 1 tsp Worcestershire sauce
- 3 green onions
- 6 green or black olives
- fresh veggies and crackers for serving
Instructions
- In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; stir into cream cheese mixture. On a large platter, use clean hands or a rubber spatula to form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight.
- Insert olive halves for bunny's eyes, nose and whole olives for buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-inch-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers. Makes 4 cups. Enjoy!
Easter Deviled Eggs
Ingredients
- 7 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 Tbs sweet pickle relish, with the juice drained off
- 1 tsp prepared mustard
- salt and pepper, to taste
- paprika, for garnishing
Easter Surprise Cupcakes
These tasty cupcakes have a treat in the middle… chocolate!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup butter, softened
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups milk
- 24 small chocolate egg candies, unwrapped
- 1 can fluffy white frosting
- jelly beans
Instructions
- Preheat oven to 350 degrees. Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped. Cool on wire racks. Frost with fluffy icing, top with dyed-green coconut and 3 jelly beans. Makes 24 cupcakes. Enjoy!
Coleslaw with Poppy Seed Dressing
Ingredients
- 1 pkg cabbage slaw (large)
- 1/2 cup mayonnaise
- 1/2 cup half & half
- 1-1/2 Tbsp vinegar
- 1/4 cup sugar
- 1/4 cup green onions, chopped
- Red pepper rings
- 2 Tbsp dry poppy seeds
- salt & pepper, to taste
Instructions
- Rinse shredded cabbage and place in colander to drain well.
- In a bowl, whisk mayonnaise, half & half, vinegar and sugar till smooth. Add onions, poppy seeds and salt and pepper. Pour over cabbage and mix well. Arrange red pepper rings on top. Makes 6 servings. Enjoy!!
Transcript
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