Easter Menu

In my house Easter means ham.  I fixed Ham with a honey mustard glaze.  Having the kids come to my house for Easter I made cupcakes that I decorated with Peeps.  I also wanted a dessert for the adults so I noticed on the internet a posting of a Dessert called Lemon Delight.  Bobby loves lemon so I decided on this dessert.   Then I had to decide what sides did I need to go with my ham.  My daughter hates sweet potatoes so I decided to make a Irish potato casserole that I know she likes.  Her husband loves Macaroni and Cheese so I would make that.  Everyone in my family loves the Layer salad so that would be good.  I felt I needed another green vegetable so I had peas in the freezer.  Below are my recipes for out fabulous Easter Dinner.

Ham and Mustard Glaze.

Place Ham in a large pan and cover with Aluminum foil.  Turn oven on 325 degrees.  Place in oven and bake for 20 minutes per lb.  45 minutes before the end cooking time remove the foil and glaze.  

Brown Sugar and Mustard Glaze

1/2 cup Packed brown sugar

3 tablespoons honey

1 tablespoons mustard

1 tablespoons orange juice

Mixed together in a small bowl.  Glaze ham several times during 45 minutes.  

Peeps cupcakes

I made cupcakes from the Confetti Cake Mix

I iced the cupcakes with Cream Cheese Icing that I tinted green with Green cake color

Place a Peep on cupcake and a Jelly Bean on each side of Peep

Lemon Delight

1 stick of butter or oleo--melted

1 cup flour

1 1/2 cup pecans --Chopped(reserve 1/2 cup for topping)

1 16 oz.  container of Cool Whip

1 8oz. package of cream cheese- softened

1 cup sugar

2 boxes of Leomon Instant Pudding- regular size( made by directions on package)

Make 4 layers in a 9 X 13 glass dish

1st layer- Melted butter, flour and 1 cup chopped pecans mix together and press into the bottom of the glass pan.  Bake 350 degrees for 10 minutes.  Cool completely.

2nd layer - Cream cheese, sugar and 1 cup of Cool Whip mixed together until creamy.  Spread over 1st layer.

3rd layer - Make up Lemon pudding.  Spread over the 2nd layer.

4th layer - Spread the rest of the Cool Whip over the 3rd layer.  Top with remaining chopped pecans.  

Cover and refrigerate for several hours before serving.

Cracker Barrel Hash browns Casserole

2 lbs frozen hash browns

1/2 cup oleo or butter, melted

1 can cream of chicken soup

1 pint of sour cream

1/2 cup onion, finely chopped

2 cups cheddar cheese, grated

Salt and pepper to taste.

Preheat oven to 350 degrees and spray an 11 X 14 baking dish with cooking spray.

Mix the above ingredients and place in prepared pan.  Bake for 45 minutes or until brown on top.

Baked Macaroni and Cheese

3 cups of Macaroni, uncooked

2 eggs

1/2 cup of heavy cream

1 1/2 cups of milk(can use 2 cups of regular milk)

salt and pepper

paprika(optional.  I did not use this)

6 to 8 oz. Velveeta cheese, shredded

2 cups cheddar cheese shredded

1 cup Colby & Monterrey jack, shredded

Preheat oven to 350 degrees.

Cook Marconi  according to directions.  Drain and set aside.  In a large bowl, add milk, heavy cream, and cheeses.  Stir to combine.  Add salt and pepper to taste.   Add eggs and mix thoroughly.  Pour pasta into baking dish.(9 X 9 baking dish or 9 X 11 dish) and then pour milk and cheese mixture over pasta.  Bake for 35 to 45 minutes.  Let cool for about 10 to 15 minutes before serving.  

Layered Salad

1 head of lettuce, torn into bite size pieces

1 can of English peas

5 or 6 new onions, chopped

1 cup of mayonnaise

1 cup of shredded cheddar cheese

Bacon bits

Place on head of shredded lettuce in a bowl.  Drain can of English peas and pour over lettuce.  Spread chopped onions over English peas.  Cover the top of the lettuce with mayonnaise.  Spread cheddar cheese over mayonnaise.  Sprinkle bacon bits over the cheese.  

I hope you enjoy these recipes.  I certainly did.  

Sunday lunch

Mom always fixed Sunday lunch on Saturday night.  She didn't have the luxury of a slow cooker.  This week I read another blog called Sweet Tea and Cornbread.  She had posted a recipe for Roast in the slow cooker.  It sounded wonderful so I tried.  Today for lunch we had Mississippi Roast, green beans, mashed potatoes, and biscuit and gravy.  Put the roast on last night and came home with the meal ready to be put on the table.  It was really nice and the house smelled wonderful.  The slow cooker does make the house smell good.  Below is the recipe for Mississippi Roast.  I think most of you know how to fix Green beans and Mashed Potatoes.

Mississippi Roast

Roast about 4 lbs.

1 envelope of Hidden Valley ranch dressing mix

1 envelope of au jus mix

1 stick of butter

salt and pepper to taste

Pepperoncini peppers(Here the recipes called for Jalepeno peppers too, but I was afraid of the heat.  So I just used the  Pepperoncini )

Spray the slow cooker with nonstick spray.  It makes clean up so much easier.  Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.  Sprinkle the top with the ranch dressing mix and the au jus mix. 

Place peppers on top of mixes.  I just used the Pepperoncini pepper rings but you can mix together Pepperoncini pepper rings and Jalepeno peppers slices.  They cook down to nothing in the sauce.  I was afraid the roast would be too hot if I used the jalepeno peppers.  Add a stick of butter on top of peppers.  Set the slow cooker on low and cook for 8 hours.  DO NOT ADD WATER.  The roast will be tender and delicious.  I like a thicker gravy so after I removed the roast from the cooker I pour gravy into skillet and mixed in two tablespoons of flour and blended really well.  My gravy was very thin until I add the flour.  It may be because I had a frozen roast.  Not sure why but the other recipe did not mention adding flour to the gravy so check the gravy and fix as you like it.  

I loved this roast and my family did too.  It is great for something you need to fix the night before and serve the next day.  Enjoy!!!!!!!!!!!!!!!!!

Happy Birthday EMMA LEE

When I was still living at home my mom would fix whatever was your favorite meal for your birthday.  You got your favorite breakfast, lunch (if you were home), and supper.  January 28, 2013 was my granddaugther's tenth birthday. So I always prepare a birthday meal.  You get to chose what you want.  Emma gave me a menu of Poppy Seed Chicken, Cheesy Broccoli, Mashed potatoes, Butter Beans, rolls, and yellow cake with chocolate icing.  Dr. Pepper to drink.  

So I made a Barbie Doll cake.  This cake I have been making since Miriam was a small child.  I made it for her and then for my other granddaughter Sandy and now for Emma.  This is the first time I iced the cake in chocolate.  Miriam and Sandy wanted Strawberry icing.  I bought the skirt pan with a rod and the doll to go in the cake to make the Barbie.

Below is the recipe for the Chicken, broccoli, and cake.  I bought the rolls and I figure all of you know how to make mashed potatoes and cook butter beans.  Miriam had butter beans in her freezer so she brought them.  

Poppy Seed Chicken
2 to 3 cups of cooked chopped chicken
1 can of cream of chicken soup
1 16 oz of sour cream
2 tsp. of poppy seeds
1 sleeve of Ritz crackers
1/4 cup of butter or margarine

Mix together chicken, soup, sour cream and poppy seeds.  Place in a casserole dish.  Crush ritz crackers and mix melted butter with crackers.  Sprinkle on top of chicken. Place in a 350 degree oven and bake for 45 minutes.  

Cheesy Broccoli

2 pkg. (10 oz.) frozen chopped broccoli
1 (8 oz.) pkg. Velveeta cheese, diced
1 sleeve Ritz crackers
1/2 c. melted butter
1/4 c. melted butter (for the base of casserole)

Cook broccoli as directed on package. Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish; cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs. Add another layer of broccoli and cheese; top with crumbs.Bake at 375 degrees for 30 minutes.
Use a 1 1/2 or 2 quart size casserole.

Yellow Cake

1/2 cup butter
1/4 cup vegetable shortening
3 eggs
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
1-2 tsp. vanilla*
1 1/4 cups 100% whole milk

Grease and lightly dust with flour two 8 or 9-inch round or 1 13x9-inch baking pan.

Preheat oven to 375°F.In a bowl combine flour, half of the sugar, and salt.
In a separate, large bowl, beat butter and shortening on medium speed of an electric mixer, gradually adding half of the sugar. Stop beater and scrape down sides and bottom of bowl occasionally. Beat for 3 minutes total.
Add eggs, one at a time, beating well after each addition. Add flavorings (vanilla, citrus or almond). Add flour mixture (one third at a time), alternating with milk, stirring or beating on low speed after each addition of flour and milk for about 30 seconds. Do not overbeat or the cake will be tough.
Pour into cake pan and bake for 20 to 30  minutes or when you stick a toothpick in and comes out clean.  

Note: Butter may be substituted for the 1/4 cup vegetable shortening, but cake will not be as light in texture. Remove butter and eggs from refrigeration for at least 30 minutes before making cake. The cake may be flavored with freshly grated lemon or orange peel (the colored portion of the fruit only - 1 fruit should be enough if the fruit are fresh). A few drops of lemon or orange oil may also be added (in this case, omit the vanilla).

Chocolate Icing

2 3/4 cup of Powdered Sugar
6 TBSP of Cocoa
6 TBSP of margarine
5 TBSP of milk
1 tsp of vanilla

Directions:
In a medium bowl, sift together the confectioner's sugar and cocoa and set aside.  In a large bowl, cream margarine until smooth, then gradually beat in sugar mixture alternately with milk.  Blend in vanilla.  Beat until light and fluffy, if necessary adjust consistency with more milk or sugar.