Arlene made a lot of Easter episodes over the years, but this is a *special* Easter Special, because it’s from the last season of At Home, filmed in 2013. Arlene is joined by Laura and Paul as they made some delicious recipes, including: cherry-glazed ham, turkey breast with stuffing, roasted potatoes, Easter orange cake, pickled beets and eggs, blueberry walnut salad, deviled eggs, and asparagus bacon bundles. Yum!
We wish you and your family a blessed Easter as we all celebrate the miracle of Jesus’ resurrection!
Cherry Glazed Ham
Ingredients
- 1 fully cooked whole ham (10 lb)
- 1 cup cherry preserves
- 1/4 cup red wine vinegar
- 2 Tbsp light corn syrup
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 Tbsp water
Instructions
- Heat oven to 325 degrees. Place ham on a rack in a shallow baking pan. Bake uncovered, in a 325 degrees oven about 1- 1/2 hours (or until thermometer registers 140 degrees).
- Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup and spices. Cook and stir until boiling. Reduce heat; simmer two minutes. Remove from heat. Put 3/4 cup of the glaze to the side.
- About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter.
- Stir the water into the reserved 3/4 cup glaze; heat and serve along with the ham. Makes 10 servings. Enjoy!
Stuffed Turkey Breast
Ingredients
- 1 turkey breast, cleaned and dried well (6-8 lb)
- 8 cups stuffing – either from a box mix or from scratch
- melted butter
- Mrs. Dash regular seasoning
Instructions
- Preheat oven to 350 degrees. Place a rack into your roaster to secure the turkey on.
- Turn turkey breast upside down and fill cavity full of stuffing and pack firmly. The heels of fresh bread may be used to cover stuffing to hold in place, but is not needed. Skewer opening bringing excess skin up and over the stuffing and securing it.
- Turn breast over with meat side up, and brush well with butter. Sprinkle with Mrs. Dash and place on rack in roasting pan, meat side down. The stuffing should be at the top. Pour additional butter (1-2 tablespoons) over stuffing bread and place in preheated oven.
- After 30 minutes, pour 1/2 cup water in bottom of pan and lower heat to 325 degrees. Continue roasting according to directions on package. When cooked thoroughly, bring out of oven and cover with foil. Let set for a resting time. When ready to serve, remove foil and skewers and spoon stuffing into serving dish. Cover with plastic wrap and place in warming oven (oven set on 200 degrees) until ready to serve. Slice turkey and place on serving plate. Makes 8-10 servings. Enjoy!
Oven Roasted Potatoes
Ingredients
- 1 cup vegetable oil
- 1 tsp black pepper
- 4 tsp salt
- 4 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 5 lbs red-skinned potatoes, washed and cut into 1 inch chunks (about 6-7 potatoes)
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, combine all ingredients except potatoes. Toss potatoes in mixture, coating evenly.
- Place on a baking sheet and bake 50-60 minutes, until crisp and golden. Makes 10-12 servings. Enjoy!
Easter Orange Cake
Ingredients
- 1 pkg yellow cake mix
- 1 pkg orange flavored gelatin (4 oz)
- 1 cup vegetable oil
- 1 cup orange juice
- 4 large eggs
- 1 cup confectioners' sugar
- 2 Tbsp orange juice
- 1 Tbsp fresh orange zest
Instructions
- Preheat oven to 325 degrees. Coat a 10 inch Bundt or tube pan with cooking spray; set aside.
- In a medium bowl with an electric mixer on medium speed, beat all ingredients for 2 minutes, or until well mixed. Pour batter into prepared pan.
- Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then invert onto a wire rack to cool completely.
- In a bowl, combine confectioners' sugar, orange, and orange zest and whisk into a glaze. Pour over cooled cake.
- Serve, or cover until ready to serve. Makes 12 servings. Enjoy!
Party Pickled Beets and Eggs
Ingredients
- 3 cans small, whole beets, do not drain (16 oz cans)
- 1/4 cup vinegar
- 1/2 cup sugar (more or less)
- salt and pepper
- 8 hard boiled eggs, cooled and shelled
Instructions
- Place beets with juice into a large saucepan and bring to a boil over medium heat. Add vinegar, sugar, salt and pepper and let heat to boiling.
- Place hard boiled eggs into a large deep serving dish. Ladle beets and juice over eggs and mix gently so juice coats eggs. Cover serving dish. Refrigerate overnight. Stir eggs occasionally to pickle evenly. Makes 8 servings. Enjoy!
Blueberry Walnut Salad
Great for a summer salad when the blueberries are fresh and in season.
Ingredients
- 1 pkg mixed salad greens (10 oz)
- 1 pint fresh blueberries
- 1/4 cup finely chopped red onion
- 1/4 cup walnuts
- 1/2 cup raspberry vinaigrette salad dressing
- 1/4 cup crumbled feta cheese
Instructions
- In a large bowl, toss the salad greens with the blueberries, onion, walnuts, and raspberry vinaigrette. Top with feta cheese to serve. Refrigerate if not used immediately. Makes 6 servings. Enjoy!
Arlene’s Deviled Eggs
Ingredients
- 6 hard boiled eggs, peeled and cut in half lengthwise
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 1 Tbsp sweet relish, drained
- 1 Tbsp soft butter
- paprika for sprinkling
Instructions
- In a small bowl, combine egg yolks, mayonnaise, mustard and relish; mix well.
- Fill egg white halves with yolk mixture and place on platter. Sprinkle each egg with paprika. Cover with plastic wrap and refrigerate until ready to serve. Makes 12 eggs. Enjoy!
Asparagus Bacon Bundles
Ingredients
- 1 lb fresh asparagus, trimmed
- 12 slices thin sliced bacon
- 1/2 tsp black pepper
- grated parmesan cheese
- 1/4 cup chopped sundried tomatoes in oil
Instructions
- Preheat oven to 450 degrees. Coat a baking sheet with Pam. Place a cooling rack into sheet.
- Wrap 4 asparagus spears with a slice of bacon, leaving both ends of the asparagus unwrapped (see note below); place on cooling rack and repeat with remaining asparagus and bacon; sprinkle bundles with pepper.
- Bake 18-20 minutes in preheated oven, or until bacon is crisp.
- Place on a large platter, sprinkle with sundried tomatoes and cheese. Serve immediately. Makes 12 servings. Enjoy!
- Note: If the asparagus spears are thick, you can use 3 per bundle. Adjust the number of spears in each bundle accordingly.
Transcript
The transcript from this program is not available.
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