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March 23, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes from Our Recipe Family.
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Recipes for Easter
Ham, Ham Glazes and other Easter Recipes


I would be interested in knowing what others are serving for their main dish at Easter dinner besides ham or turkey. Also your favorite side dishes for Easter dinner would be appreciated. With the grandkids all soon to be teenagers, this will likely be the last year we do an egg hunt. Thanks in advance for sharing your ideas and recipes.
Robbie IN


Holiday Cooking Guide (pdf) format


Easter Cola Baked Ham Recipe

1/2 ham (5-6 lb.)
1 c. brown sugar
1 1/2 c. coca cola
1 c. crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour coca cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours.
Makes 6 servings.
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Old Fashioned Baked Ham Recipe

Mix the juice from a large can of pineapple slices and 1 cup brown sugar plus 1 teaspoon ground cloves into a syrup. Pour this over ham. Baste about each 45 minutes. Ham should be baked in 350 degree oven 15 minutes per pound (15 pounds would be 2 hours 25 minutes). About 45 minutes before ham is done, take out and garnish with pineapple slices and candied cherries. Return to oven and finish baking.
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Easter Honey Baked Ham Recipe

1 (10-12 lb.) cured ham
1 c. pineapple juice
2 tbsp. lemon juice
1 c. honey
1 tbsp. whole cloves
5 pineapple slices

Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325 degree oven, allowing about 20 minutes per pound of ham. About 45 minutes before ham has finished baking, remove from oven. Skin, score fat, and dot with whole cloves. Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees. To serve: Garnish with sautéed pineapple slices and fresh mint.
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Baked Ham Steak And Apple Slices Recipe

1 ham slice cut 1/2 inch thick (about
3/4 lb.)
2 tbsp. brown sugar
1 tsp. prepared mustard
6 whole cloves
1/2 c. apple cider or apple juice

Place ham in baking dish. Spread brown sugar and mustard over ham and press in cloves. Pour in apple juice and cover tightly. Bake at 350 degrees, 35 minutes. Peel and slice 1 large baking apple into a 1 quart buttered baking dish. Sprinkle with mixture of: 2 tbsp. brown sugar 1/4 tsp. cinnamon 1 tbsp. butter Bake at 350 degrees 20 minutes. Serve on platter with ham steak.
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Easter Crock Pot Baked Ham Recipe

1 sm. ham
Apple juice to cover
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cloves
2 c. white raisins

Cook ham in juice 8-10 hours on low. Before serving turn oven to 375 degrees. Make a paste of the sugar, mustard, cloves and about 1 tablespoon of the hot juice. Smear on ham. Place ham in a baking pan and pour in a cup full of the hot juice and the raisins. Bake 30 minutes or until the paste has turned into a glaze.
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Raspberry Chocolate Chip Cookie MixIt's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.


Click Here for Cookie Mixes 


 


Quick Bread Mixes
Bread Machine Mixes


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Ham Glazes and Sauces for Baked Ham


Easter Maple Glaze Recipe

1/2 c. maple syrup
2 tbsp. mustard
1/2 c. apple juice

Spread part of glaze on ham before last 30 minutes of baking; then spread on rest of glaze in 2 or 3 applications (about every 10 minutes). Pour over ham, basting occasionally.
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Easter Brown Sugar Glaze Recipe

1 sm. can frozen orange juice
1/2 can crushed pineapple
1/2 c.+ brown sugar
1/2 c.+ sugar
1/2 tsp. cloves

Mix well together all ingredients, simmer over low heat until the sugars have dissolved. Can use 1/2 cup of sugars, add more if needed. All depends on taste. Baste your favorite ham with glaze for the last 30 minutes.
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Easter Raisin Sauce for Ham Recipe

1- 1/2 c. raisins
2 tsp. prepared mustard
1/2 tsp. salt
1 tbsp. (or more) vinegar
2 tbsp. cornstarch

Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
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California Raisin Bread Machine MixCalifornia Raisin Gourmet Bread Machine Mix

A tender cinnamon raisin bread kissed with California oranges. This combination of sunny flavors makes for a wonderful bread. This bread mix is suitable for your bread machine.

This mix is designed for bread machines and you can easily make it in your stand type mixer or by hand. Directions are included.
Click Here for More Information

 


Easter Mustard Glaze for Ham Recipe

1 (10 oz.) can pineapple tidbits, drained and juice reserved
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. mustard
12 maraschino cherries, sliced

Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham.
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Easter Orange Marmalade Glaze Recipe

1 tbsp. mustard
1 (10 oz.) orange marmalade
1/4 tsp. ginger
1/4 c. orange juice

Mix marmalade, mustard, ginger and about 30 minutes before ham is done, spoon 1/2 over ham. And with remaining sauce add orange and simmer for about 5 minutes and serve with ham as a sauce.
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Easter Cherry Ham Glaze Recipe

1 can cherry pie filling
1 c. orange marmalade (with rind)
1/2 c. sherry flavoring

Heat oven to 350 degrees (moderate). Score the ham diagonally into 1-inch squares. Make glaze by combining juice from 1 can cherry pie filling (reserving cherries for garnish), 1 cup orange marmalade with rind, and 1/2 cup sherry flavoring. Pour over ham and bake allowing 12 to 14 minutes per pound. Baste often.
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Easter Dijon Mustard Ham Glaze Recipe

1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1-1/2 tsp. lemon juice
1/8 tsp. ground cloves

For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving. To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges..
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Easter Cran Raspberry Glaze For Ham Recipe

1 c. Ocean Spray Cran/Raspberry sauce
1/3 c. brown sugar
2 tbsp. French's mustard

Heat together all ingredients, pour over ham before it is cooked, pour more sauce over ham after it is cooked.
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Easter Cherry Almond Ham Glaze Recipe

1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds
3 tbsp. water

In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat if desired. Stir water into remaining glaze; heat through and serve with ham. Makes 1-1/2 cups glaze..
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Tip: Quantity to Buy for Ham
When buying a ham, estimate the size needed according to the number of servings the type of ham should yield:
1/4 - 1/3 lb. per serving of boneless ham
1/3 - 1/2 lb. of meat per serving of bone-in ham


This week's edition of Celebrity Chef Connection.
http://celebritychefconnection.com/?p=4179


Other Recipes

Easter Salad Recipe

1 pkg. mini-marshmallows*
1 can pineapple chunks
1 c. chopped walnuts
1 1/2 lbs. sliced seedless grapes
(red are prettiest)
Make 1 pkg. vanilla pudding and cool
Whip 1/2 pt. (1 c.) whipping cream -
blend with pudding

Mix all together. Chill. (Grandma chills her for 24 hours). *(We use traditional white marshmallows, but you can use pastel colors).
Click Here to Print this Recipe


Easter Chocolate Easter Nests Recipe

1 box shredded wheat (10 to 12 biscuits)
2 (8 oz.) pkg. chocolate chips
1/2 jar chunky peanut butter

Crush biscuits fairly fine. Melt chocolate chips over hot water until JUST SOFT. Add peanut butter to melted chocolate, thoroughly mix, then add to shredded wheat. Put 1 tablespoon mixture on waxed paper - shape into nest and chill. Fill with jelly beans - makes approximately 18 nests.
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Potato Candy Easter Eggs Recipe

1 c. mashed potatoes
2 boxes powdered sugar
1/2 c. chopped nuts
1/2 jar maraschino cherries, well drained

Mix sugar in potatoes. Add nuts and cherries, when it gets stiff form into eggs. Mix 1 pound chocolate bits with a few drops of water. Melt, pour over eggs.
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Easter Egg Dye Recipe

1/4 tsp. food color
3/4 c. boiling water for each color
1 tbsp. vinegar for each color

For each color, measure food color, water and vinegar into bowl about size of a cereal bowl. Mix well with spoon, use separate spoon for each color. To make orange dye: mix equal amounts of red and yellow. To make purple dye, mix blue and red. To make green dye mix blue and yellow.
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Green Bean Casserole Recipe

2 boxes frozen French style green
beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings

Sauté onions in butter. Layer in a greased casserole:
1. Beans 2. Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers

Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes.
Serves 6.
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Candied Sweet Potatoes Recipe

6 med. sweet potatoes, cooked and halved lengthwise or 2 (16 oz.) can whole sweet potatoes, drained
1/2 c. packed brown sugar
1/2 c. dark corn syrup
1/4 c. butter or margarine

Preheat oven to 350 degrees. Arrange sweet potatoes in cook and serve baking dish. In 1 quart saucepan over medium heat, combine brown sugar, corn syrup, and butter; heat to boiling. Reduce heat to low; simmer, stirring occasionally, 5 minutes. Pour syrup over sweet potatoes. Bake 20 minutes or until potatoes are well glazed, basting often with syrup. To serve, spoon syrup over potatoes.
Linda
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This is another stuffed bread recipe that we have enjoyed and is always a hit at any gathering.
Robbie IN

Italian Stuffed Bread Recipe

1 loaf Italian bread
1 lb. Italian sausage
1/4 tsp. oregano
1/2 c. chopped onion
1/4 tsp. garlic powder
1/2 c. green pepper, chopped
1 (4 oz.) can chopped mushrooms
1/4 c. Parmesan cheese
1 (8 oz.) cream cheese
1/4 c. water
8 oz. Mozzarella cheese, sliced

Remove casing from sausage - brown and drain. Add onion, peppers, mushrooms. Cook until onion is tender. Add cream cheese, Parmesan, water and seasonings. Stir over low heat to melt cheese. (Slice 1 loaf Italian bread in half). Hollow out Italian bread - leaving to crust in one piece. Line shell with half Mozzarella slices. Fill with meat mixture. Top with remaining slices Mozzarella. Cover with bread crust. Bake at 400 degrees for 10-1 minutes. (Wrap the bread in foil before baking). Or sit on baking sheet uncovered.
Serves 6.
Robbie IN
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Salsa Recipe
Yield: 10 cups

Ingredients:
6 cloves garlic, peeled
6 Jalapeño peppers, cored, seeded and quartered
1 large red onion (12 ounces), peeled, cut in 1-inch pieces
3/4 cup medium packed fresh cilantro leaves, to taste
4 pounds ripe, firm tomatoes, cored and cut in eighths
1 tablespoon kosher salt
1-1/2 teaspoons ground cumin
4 tablespoons freshly squeezed lime juice

Directions: With a Food Processor
Insert the metal blade. With the machine running, drop the garlic and Jalapeño peppers through the small feed tube and process to chop, about 10 seconds. Scrape the work bowl. Add the onion cubes and cilantro leaves to the work bowl; pulse to chop, 8-10 times. Scrape the work bowl. Add the tomatoes; pulse to chop, 10-12 times. Scrape the work bowl. Add the salt, cumin and lime juice; pulse to combine, 5 times. Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Salsa is best when made the day it is to be served, but will keep for a day or two when refrigerated. Stir if it separates.

Note: Salsa is best made with fresh, ripe summer and early autumn tomatoes. If they are not available, use equal amounts of ripe Italian plum tomatoes and drained, canned Italian plum tomatoes (weigh after draining).

Nutritional analysis per 4 tablespoon serving:
Calories 14 (0% from fat)  carb. 3g  pro. 1g  fat 0g sat. fat 0g  chol. 0mg  sod. 47mg  fiber 1g
Bill, Alb
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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