Easter Meal Recipes

These are the delicious Easter meal ideas that were shared at the April 5th club meeting. Since it will be Easter this weekend perhaps using some of these recipes would be very helpful.

Brunch Menu Ideas:

Fresh Fruit Salad w/Honey Vanilla Yogurt

Ham & Egg Bake

Mini Muffins (craisin, blueberry, cinnamon spice, peach, or chocolate zucchini)

French Toast Sticks

Pancakes or crepes w/strawberry syrup and whipping cream

mini bagels w/strawberry cream cheese

Orange Julius or smoothy

Dinner Menu Ideas:

Cinnamon Tortillas w/ fruit salsa

Bacon wrapped pork roast

spiral ham w/pineapple catsup

orange scented green beans

pink lemonade

Dessert Ideas:

Homemade ice cream

lemon raspberry cake

Cream Puffs

Sugar Cookies or Cupcakes– provide cookies, place variety of frosting, candies, sprinkles, green coconut – in muffin tin for kids of all ages to decorate.

 Recipes

Fresh Fruit Salad with Honey Vanilla Yogurt

http://www.foodnetwork.com

Ingredients

2 cups plain yogurt                                          

1/2 teaspoon pure vanilla extract                    

1/2 orange, juiced                                         

1/2 pint fresh blueberries                                 

1 pint fresh strawberries, hulled and cut in half

1 bunch seedless green grapes, halved
1/2 pint fresh raspberries 
1 banana, sliced
Seeds scraped from 1/2 vanilla bean, optional 
2 tablespoons good honey 

Directions

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

Pancetta-Wrapped Pork Roast

http://www.foodnetwork.com

Ingredients

8 large garlic cloves                                         

1 tablespoon finely chopped fresh thyme leaves

1 tablespoon olive oil                        

Salt and freshly ground black pepper         

1 1/2 cups chicken broth                                
1 tablespoon finely chopped fresh rosemary leaves
1 (3 1/2 to 4-pound) tied boneless pork loin roast 
4 ounces thinly sliced pancetta 
1 1/2 cups dry white wine 

Directions

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Orange Scented Green Beans

http://www.foodnetwork.com

Ingredients

Peel of 1 orange                                             

2 tablespoons butter                                      

3 tablespoons fresh chives, snipped
Salt 
2 pounds trimmed green beans

Directions

Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish

Cream Cheese French Toast Bake with Strawberry Topping

http://alittleloveliness.blogspot.com

Ingredients

Sliced sourdough bread                                 
4 eggs                                                             
3/4 cup sugar                                                
1/4 teaspoon cinnamon        
2 lbs. strawberries
1/4 teaspoon salt
1 cup milk
8-ounce container cream cheese with pineapple                         

Directions

Spray a 9x13 casserole dish with nonstick cooking spray. Line the dish with sourdough bread, and spread cream cheese on bread. Top with remaining bread slices. Beat eggs in a mixing bowl, and add milk, 1/4 cup sugar, salt and cinnamon. Beat well, then pour egg mixture over sandwiches. Leave the casserole dish at room temperature for 5 minutes, then turn the sandwiches over. Cover, and refrigerate overnight. Chop 1 lb. strawberries, and toss them with 1/2 cup sugar. Refrigerate overnight.

To prepare the french toast, uncover casserole dish and bake at 400 degrees for 30-35 minutes or until golden brown. Meanwhile, chop the remaining 1 lb.of strawberries and add them to the chilled strawberry mixture. Mix lightly, and serve alongside French toast.

Ham 'n' Cheese Egg Bake

(Celebrations Cookbook)

Ingredients
1 ½ cups shredded cheddar cheese                            

½ lb fresh mushrooms, sliced                                     

1 medium sweet red pepper, chopped                        

1 ¾ cups cooked ham, cubed                                    

8 eggs                                                                          

salt and pepper to taste
1 ¾ cups milk
¼ cup flour
2 TB butter
6 green onions, sliced
1 ½ cups shredded mozzarella cheese

Directions

Combine the cheeses; sprinkle into a greased 13x9 baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter, stir in ham. Spoon over the cheese. In a bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-45 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving.

Tangy Fruit Salsa with Cinnamon Chips

(Celebrations Cookbook)
Ingredients

1 TB sugar                                          

¼ tsp cinnamon

4 flour tortillas

Salsa:

1 can sliced peaches, drained and chopped

2 kiwi, peeled and chopped

1 cup sliced strawberries

2 tsp lime juice

1 tsp sugar

1 tsp grated lime peel

Directions

Combine sugar and cinnamon. Spritz tortillas with nonstick cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased baking sheet. Bake at 400 for 8-10 minutes or until lightly browned. Remove to wire rack to cool.

In a bowl, combine the salsa ingredients, mix gently. Serve with cinnamon chips.

Pineapple Catsup

(Canyon Ranch Recipe book)
Ingredients

1 cup diced pineapple                         

¼ cup sugar                                        

1 tablespoon ginger                             

¼ teaspoon allspice
¼ cup white vinegar
½ cup water
1 cinnamon stick

Directions

In a medium saucepan, combine all ingredients for pineapple catsup and bring to a simmer over medium heat. Reduce heat to low and cook for 20 minutes or until thickened.  Serve with ham slice.

Lemon Raspberry Cake

Ingredients
1 Yellow Cake recipe (or mix)

½ cup sour cream

zest 1 lemon

juice 1 lemon

4 TB vanilla pudding

Directions

Prepare yellow cake according to recipe directions, although add the remaining ingredients.  Divide the batter into 3 greased and floured cake pans.  Bake 20 minutes or until done.  Cool completely.

To assemble cake: place 1 cake piece on serving plate. Spread with a thin layer of raspberry preserve, up to 1/4” from edge. Place 2^nd layer of  cake piece on top. Spread with another layer of raspberry preserve. Place 3^rd layer of cake piece.  Frost top and sides of cake with lemon butter cream frosting.  Keep cake in the refrigerator.

Lemon Butter Cream Frosting

Ingredients
½ cup butter, softened

1 ½ pounds powdered sugar

small amount of milk

1 tsp vanilla

zest from 1 lemon

1 tsp lemon juice

Directions

Cream the butter and powdered sugar, adding small amounts of milk until the frosting is thickened and smooth.  Add the vanilla, lemon zest and lemon juice.  Beat until well combined.  Add additional milk or powdered sugar if necessary until you receive desired consistency.