Menu: Easter Celebration

Chipotle Deviled Eggs Recipe

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The smoky, mildy hot flavor of these deviled eggs offers a new flavor experience from the traditional deviled eggs.
Chipotle Deviled Eggs Recipe
PREP: 45 minutes
COOK: 15 minutes
READY IN: 1 hour
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  • 12 eggs
  • 1/2 cup salad dressing
  • 2 teaspoons prepared mustard
  • 4 teaspoons finely chopped canned chipotle chiles
  • salt and pepper to taste
  • 24 fresh cilantro leaves
  • Place the eggs in a pan and cover with water. Cook over medium high heat. Bring to a full boil and then allow them to boil for 10 minutes.
  • Remove from the heat, pour off hot water and run cold water over the eggs. Cover with cold water and allow to stand for a few minutes until the eggs are cool enough to handle.
  • Peel the shells off all the eggs and then cut the eggs in half lengthwise.
  • Remove the yolk from the whites and place them in a bowl.
  • Mash the yolks and then add the salad dressing, mustard, and chiles. Stir together until well blended.
  • Season with salt and pepper to taste.
  • Fill the center of the egg whites with the yolk mixture. Place the eggs in an airtight container and chill in the refrigerator for at least 2 hours.
  • Place a cilantro leaf on each egg for garnish before serving if desired.

Honey Baked Ham with Cloves Recipe

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A decorative ham with great honey flavor that is perfect for your Christmas or Easter dinner. This honey baked ham recipe is one of many superb ham recipes you will find on our site. Also see many helpful ham cooking tips.
Honey Baked Ham with Cloves Recipe
PREP: 30 minutes
COOK: 2 hours
READY IN: 3 hours
Serving Description: The amount of servings depends on the size of the ham.
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  • 1 cup honey
  • 1/3 cup butter
  • 3 tablespoons dark corn syrup
  • 3/4 teaspoon dry mustard (high quality)
  • 2 tablespoons orange juice
  • 1/4 cup whole cloves
  • 1 ham of choice
  • Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
  • Preheat oven to 325 degrees F.
  • Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
  • While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
  • Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
  • Serve remaining glaze with ham.

    Tip: Baste ham with pan drippings while glazing.

Cheesy Potato Casserole Recipe

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A pot luck favorite, this casserole recipe combines potatoes, cheese and a crunchy top that pleases everyone.
Cheesy Potato Casserole Recipe
PREP: 15 minutes
COOK: 1 hour
Container: 9
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  • 2 pounds frozen hash brown potatoes
  • 1 pint sour cream (light works fine)
  • 10 3/4 ounces can cream of celery soup
  • 10 3/4 ounces can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper, adjust to taste
  • 1/2 cup butter, melted and divided
  • 3 cups cheddar cheese, grated
  • 2 cups corn flake crumbs
  • Preheat oven to 350º F.
  • In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
  • Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
  • Bake uncovered for 1 hour. Serve hot.

Layered Trifle Salad Recipe

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A make-ahead salad with layered ingredients that make an attractive presentation. Besides being a great side dish, this trifle salad can also be served as a main entree. Search our site for more attractive and delicious layered trifle salads.
  • 2 cups spring greens or herb salad mix
  • 2 cups arugula
  • 2 cups baby spinach
  • 1 1/2 cups shredded Cheddar cheese
  • 8 ounces sliced water chestnuts
  • 1 small red onion thinly sliced
  • 2 cups grape tomatoes (may cut in half if desired)
  • 8 ounces fresh mushrooms, sliced
  • 10 ounces frozen green peas, blanched and drained
  • 3 to 4 hard boiled eggs, sliced
  • paprika - sprinkle on eggs for garnish (optional)
  • 1 3/4 cups mayonnaise (add additional mayonnaise if desired)
  • 1 tablespoon sugar
  • 1/2 cup grated Parmesan cheese
  • 4 to 6 slices bacon, cooked and crumbled
  • Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
  • In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
  • Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.

    Serves 6 as a main entree; serves approximately 12 as a side dish.

Brussels Sprouts with Bacon and Cherries Recipe

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These Brussels sprouts just might convince the "none for me, thanks" folks to change their minds. Can be halved easily. Choose sprouts of uniform size for easier cooking.
Brussels Sprouts with Bacon and Cherries Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: 12 inch skillet
Serving Size: cup
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  • 1 pound Brussels sprouts, preferably 3/4" - 1" size
  • 1 cup white wine (substitute chicken broth)
  • 1/2 cup dried sour cherries (substitute golden raisins)
  • 2 slices bacon
  • Heat wine and add dried cherries. Set aside.
  • Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise.
  • Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat.
  • Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting.
  • Serve hot.

Strawberry Lemon Shortcake Recipe

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A pretty strawberry dessert that is easy to make. This Strawberry Lemon Shortcake is an attractive addition to any table for Easter dinner or for any special occasion. For another fun strawberry treat, see How to Make Homemade Strawberry Ice Cream.
Strawberry Lemon Shortcake Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 3 hours
Container: 9 inch round cake pan, two medium mixing bowls
Serving Description: 1 slice
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  • 1 1/4 cups milk - divided
  • 1/4 cup plain yogurt
  • 3 tablespoons sugar
  • 1/2 lemon - zested
  • 2 1/4 cups bisquit baking mix
  • 1 package (4 serving) lemon flavored instant pudding and pie filling
  • 8 ounces non dairy whipped topping
  • 2 pints fresh strawberries
  • 1/3 cup sugar
  • mint for garnish if desired
  • Grease cake pan.
  • Preheat oven to 425°.
  • Beat 1/2 cup of milk, plain yogurt and 3 tablespoons of sugar in a medium bowl with a wire whisk until well blended.
  • Stir in the baking mix and lemon zest just until combined.
  • Spread evenly in the cake pan.
  • Bake for 12-15 minutes or until the top is golden brown.
  • Remove the cake from the pan and completely cool on a wire rack.
  • Meanwhile, add the dry pudding mix to 3/4 cup of milk in a mixing bowl.
  • Beat with a wire whisk until thickened, approximately 1-2 minutes.
  • Fold in the non dairy whipped topping.
  • Set aside in the refrigerator.
  • Slice two pints of strawberries in half. Place half in a mixing bowl and reserve the other half for decorating.
  • Mix in 1/3 cup of sugar with the strawberries and mash them with a potato masher until mostly mashed.
  • Cut cake in half horizontally to make two layers.
  • Place bottom layer on a cake plate and top with the mashed strawberries.
  • Then top the strawberries with half of the whipped topping and pudding mixture.
  • Cover with the top cake layer and spread with the remaining whipped topping and pudding mixture.
  • Arrange halved strawberries on the top of the cake as desired.
  • Sprinkle with sugar and add mint leaves for garnish if desired. Serve immediately.
  • Store any leftovers in the refrigerator.

Hawaiian Dessert Recipe

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Inspired by the flavors of Hawaii, this rich dessert combines moist cake, creamy pudding, toasted coconut, and sweet pineapple into one fabulous treat. Another delicious dessert with coconut and pineapple is Pina Colada Pie, which has that same tropical flair.
Hawaiian Dessert Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
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  • 1 package yellow cake mix (18.5 oz)
  • 2 packages (3-4 oz.) French vanilla instant pudding mix
  • 1 package (3-4 oz.) coconut cream instant pudding mix
  • 4 cups milk
  • 1 1/2 teaspoons coconut extract
  • 1 package cream cheese - softened (8 oz.)
  • 1 can pineapple (20 oz.) crushed, well drained
  • 16 ounces Cool Whip - thawed
  • 2 cups coconut - toasted
  • Prepare cake according to package directions.
  • Pour into 2 (9") greased and floured cake pans.
  • Bake according to package directions. Cool completely.
  • Toast coconut. To toast coconut, spread in even layer on baking sheet. Place on top rack of oven while cake is baking. Check after 2 minutes, stir around, bake another 2 minutes or until nicely browned. Let cool.
  • Beat pudding, milk and coconut extract.
  • Add softened cream cheese, beat well.
  • Stir in crushed pineapple.
  • Lay 1 round cake on serving platter. Spread 1/2 cup cream cheese mixture over top. Place 2nd cake on top. Spread 1/2 cup cream cheese mixture on top.
  • Spread Cool Whip over entire cake.
  • Sprinkle all over with toasted coconut.

Note: The coconut can be toasted ahead of time and frozen for up to 1 month.

Note: You will have leftover pudding mix. To use up the pudding mix, you can make a 9x13 lemon cake, spread pudding mixture over top, then Cool Whip, then coconut.

Banana Punch Recipe

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Tropical flavors highlight this tasty beverage recipe featuring mashed bananas, orange juice, lemonade, and ginger ale. A cold refreshing drink to quench your thirst on a hot summer day.
Banana Punch Recipe
PREP: 15 minutes
Container: large container, large punch bowl or serving bowl
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  • 6 bananas - mashed
  • can orange juice - frozen concentrate
  • can lemonade - frozen concentrate
  • 1 cup sugar
  • 7 cups water
  • few drops yellow food coloring, optional
  • 1 litre ginger ale - chilled
  • In large container or bowl, mash bananas and add rest of ingredients, except ginger ale. Mix together.
  • Place in batches in blender, blend until smooth.
  • Put in large plastic container with cover.
  • When all is blended and in container, place in freezer and allow to freeze.
  • Remove from freezer at least 2 hours before serving. Length of time can depend on the temperature.
  • Place banana mixture in punch bowl and add ginger ale to fill bowl. Should be very slushy.
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