Easter Holiday Meal

Sunday will be Easter.  Surprise your kids this year with homemade peanut butter eggs and then serve a wonderful dinner of ham and all the fixings.  – Pat


3/4 cup creamy peanut butter

1/2 cup butter, softened

1/2 teaspoon vanilla extract

2 1/3 cups confectioners sugar

1 cup graham cracker crumbs

1 1/2 cups dark chocolate chips

2 tablespoons shortening

confectioners sugar icing, optional

In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets and refrigerate 30 minutes or until firm. In a microwave, melt chocolate chips and shortening and stir until smooth. Dip eggs in chocolate mixture; allowing excess to drip off. Return eggs to baking sheets. Refrigerate 30 minutes. If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator.


1 spiral-sliced fully cooked bone-in ham (7 to 9 pounds)

1/2 cup pineapple preserves

½ cup seedless raspberry jam

1/4 cup packed brown sugar

1/4 teaspoon ground cloves

Preheat oven to 300 degrees. Place ham directly on roasting pan, cut side down. Bake, covered, 1 1/4 to 1 3/4 hours. In a bowl, mix remaining ingredients. Spread over ham. Bake, uncovered, 20 to 30 minutes longer or until a thermometer reads 140 degrees.


2 pounds fresh asparagus, trimmed

1/4 cup olive oil

4 teaspoons grated lemon peel

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425 degrees. Place asparagus in a greased 15x10x1-inch baking pan. Mix remaining ingredients and drizzle over asparagus. Toss to coat. Roast 8-12 minutes or until crisp-tender.


1 can (10.34 oz.) condensed cream of onion soup, undiluted

1 can (10.3/4 oz.) condensed cheddar cheese soup, undiluted

1 package (30 oz.) frozen shredded hash browns

2 cups (8 oz.) shredded cheddar cheese

1 cup crushed cornflakes

In a large bowl, combine the soups. Stir in hash browns. Pour into a greased 2-1/2 quart baking dish. Sprinkle with cheese and cornflake crumbs. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 10 minutes longer or until golden.


• Never soak vegetables after slicing; they will lose much of their nutritional value,

• Rub lemon juice on fish before cooking to enhance the flavor and help maintain a good color.

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