Happy Easter everyone!! I hope you are all enjoying your
Easter dinner with your families. We had my mom over today and had
a fabulous dinner I'd like to share with you. First, I found this wonderful
recipe for ham glaze over at A Southern Fairy Tale. The combo of the
pineapple, chipotle peppers, honey and ginger was a big winner at our
house. We love the hot/sweet slightly smoky flavor it gave the ham.
Pineapple Chipotle Honey Ginger Glazed Ham
1 (20 oz) can crushed pineapple
2-3 chipotle peppers
1 cup honey
1 tsp. fresh grated ginger
salt and pepper, to taste
Combine all the ingredients in a food processor and blend until well mixed; set aside.
(Follow the directions on your ham package for oven time and temp.)
Place your ham in or roaster and add a cup of water in the bottom of the pan.
Drizzle 1/2 of ham mixture over the ham and cover with tin foil or the roasting lid.
Bake per your package directions until ham reaches 160 degrees internally.
(Mine was a 10 lb. ham and we cooked it for approx. 4 1/2 to 5 hours)
When the ham has one hour left to cook, put the rest of the glaze on the ham.
Keep cooking for the remainder of the cooking time.
Remove ham from oven, cool and slice.
What can be better than Ranch and Potatoes together? uh.......nothing!
Once you try this Ranch Potatoes I'm sure they will be a favorite at your
8-9 medium potatoes, peeled and cut into 1/2" cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper, to taste
6 slices bacon, cooked and crumbled
Bring potatoes to a boil and cook for 10-12 minutes or until potatoes are almost tender; drain.
Place drained potatoes and the next 5 ingredient (using only 1 cup of the cheese) in a large bowl
and mix gently.
Spray a 9x13 casserole dish with a non-stick cooking spray and pour in potato mixture.
Top with remaining shredded cheese and bacon and cook at 350 degrees for 30 minutes
or until hot and bubbly.
Sorry........I don't have a recipe for these little babies, I just mix
up some mayo and spicy mustard with the yolks with some salt
and pepper and pipe it back into the whites. I'm pretty much a
purist when it comes to my stuffing my eggs. In my book, less
It's just not Easter without Deviled Eggs!!!!!
With all the food for lunch I opted to make a very light dessert that
was figure friendly as well.We all loved these lemony bars and didn't
feel one bit guilty afterward! ;)
Light Lemon Bars
1 (1 ounce) box sugar-free instant vanilla pudding mix
milk (for the pudding)
1 (1/3 ounce) box sugar-free lemon gelatin
1 (18 ounce) box angel food cake mix
Preheat oven to 350 degrees.
Spray a 9x13 pan with non-stick cooking spray and set aside.
Prepare pudding according to box directions and let the pudding set up.
After pudding is set stir in dry lemon Jello and and angel food cake mix.
Pour into the prepared pan and bake for about 35 minutes or until a toothpick
comes out clean.
Cool and sprinkle with powdered sugar.
I just adore holidays and Easter is one of the best for a lot of reasons!
I hope yours was as amazing and yummy as ours was!