Lunchbreak: The Cooking Mom makes Easter dinner

The Cooking Mom

www.thecookingmom.com

Brown Sugar and Mustard Glazed Ham

Ingredients:
1 (5 to 8 pound) ham
1 cup brown sugar, firmly packed
1/2 cup Dijon mustard
pineapple slices
whole cloves
maraschino cherries
plain wooden toothpicks
1/2 can of Coke
heavy duty foil

Directions:
Preheat the oven to 350 degrees. Line a roasting pan with a piece or two of heavy duty aluminum foil large enough to wrap the ham in. Score the ham into a crosshatch pattern and stud the intersections of the crosshatches with whole cloves. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham.
Add pineapple slices and, using a toothpick, decorate the center of the pineapples with a cherry. Pour the coke carefully over and around the ham, pull the foil up loosely around the ham and bring it together. Bake at 350 degrees for about 20 minutes per pound, or until the center of the ham reaches slightly over 140 degrees on an instant read thermometer, basting occasionally. You can unwrap the ham and place it under the broiler to brown for a few minutes if you want. Slice ham and serve with the pan sauce.

Ranch Deviled Eggs

Ingredients:
12 hard-boiled eggs
1/4 cup prepared Ranch Dressing
3 to 6 tablespoons mayonnaise
pinch of salt and pepper
paprika

Directions:
Cut eggs in half lengthwise. Scoop yolks out of egg halves. Mash egg yolks in a bowl. Mix in Ranch Dressing and 3 tablespoons mayonnaise. Use a mixer and beat until smooth. If mixture is too dry, add a little more mayo until creamy. Season to taste with a pinch of salt and pepper if needed. Spoon or use a piping bag to fill each egg white. Sprinkle each top with a little paprika. Makes 24 deviled eggs.

Easter Basket Cakes

Ingredients:
14 Keebler brand Waffle bowls (they come 10 to a box but so if making just 10 you may have a little extra cake batter)
aluminum foil
1 box (15 ounces) yellow or white cake mix, plus eggs, oil and water to prepare as per pkg. directions
1 can vanilla frosting
1/2 to 3/4 cup sweetened flaked coconut
2 to 3 drops green food coloring
1/4 to 1/2 cup jelly beans
6 pieces of licorice (pastel or red)
6 small Chocolate bunnies or bunny peeps

Directions:
Preheat oven to 350 degrees. Wrap the outside of each waffle bowl in small piece of foil, carefully tucking the edges of the foil just inside the top of the bowl. Place the bowls on a baking sheet.
Place cake mix, eggs, oil, and water in a large mixing bowl. Use a mixer and beat a couple minutes until smooth. Fill each bowl about two-thirds full of batter. Place the baking sheet in the oven. Bake the cakes for about 22 to 27 minutes using the toothpick test to make sure cakes are done in center. Remove the pan from the oven and let cook for 5 to ten minutes.
Gently peel off the aluminum foil and allow the bowls to cool completely. Place the flaked coconut in a plastic bag with a couple drops of the green food coloring. Shake it until the coconut turns green. If the color isn’t green enough, add another drop of color, and shake again. Frost the cupcakes. Sprinkle on coconut to look like grass.
To create the basket handle, bend a piece of licorice over the cupcake and inserting it into the outer edges of the cakes. Decorate the grass with jelly beans and a bunny. This makes about 14 cupcakes.

Notes:
Store these cupcakes for up to 1 day at room temperature. After a day, the cake will begin to pull away from the sides of the bowl. There are other brands of waffle bowls but I found them to be much bigger. If using those, you will have bigger cakes. For the Joy brand waffle bowls, you will get about 6 mini cakes. You can also make these without the waffle basket and just bake the batter in cupcake tins with paper liners. Then top with frosting, coconut grass, and jelly beans. Cut a smaller length of licorice and stick it on both sides of the cupcake for the handle.

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