By Sherrie Norris
We are in the midst of Holy Week, leading up to Easter, which, for Christians around the world, is the most significant day of our faith.
Preparing our hearts and minds began several weeks ago, and while I have failed miserably during this season of Lent, I am looking forward to a time of renewal with Easter season reminding me of important truths.
Between now and the weekend, there will be numerous events to help us commemorate Easter, which, in addition to church services will include family gatherings, brunches, lunches, Easter Egg hunts and more fun things for the kids.
But, please don’t let the Easter Bunny take away from the true meaning of the observance recognizing the death and resurrection of Jesus Christ. I am not ashamed to proclaim my faith and I hope that others will join me at this sacred time of celebration.
Pineapple Brown Sugar Glaze For Ham
1 cup brown sugar
1 tsp. mustard
2 Tbsp. flour
¼ cup pineapple juice
Pineapple slices
Maraschino cherries (optional)
Combine brown sugar, mustard and flour. Add pineapple juice and mix thoroughly. Spread mixture over ham. About ½ hour before ham has finished baking, remove from oven and pour off drippings. Decorate with pineapple slices and maraschino cherry halves in the centers (may be secured with a toothpick).
Return ham to oven for about 30 minutes to allow glaze to set.
Easter Spinach Pie
(Best baked the day before serving and reheated at 325°F)
2 (10 oz. ea.) pkgs. frozen chopped spinach
4 eggs
3 tbsp. olive oil
2 medium onions, finely chopped
1 lb. cooked ham, diced
1 ½ cups grated Parmesan cheese
1 cup Ricotta cheese
Salt and pepper, to taste
Pastry for a 10-inch double crust pie
Cook spinach according to package directions; drain and press out liquid. In a large bowl, beat eggs until foamy. In a large skillet, saute onion until transparent. Stir spinach, onions and ham into eggs. Add cheeses and season with salt and pepper. Pour into prepared pie crust. Top with remaining crust.
Bake at 350 until crust is golden, about 45 minutes. Let stand about 10 minutes before serving.
Sweet Potato Casserole
3 cups cooked, mashed sweet potatoes
½ tsp. salt
1/3 stick margarine
1 tsp. vanilla
1 cup sugar
2 eggs
½ cup milk
1 tsp. cinnamon
Mix all ingredients and pour into greased baking dish. Mix the following and sprinkle on top:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
Bake at 350 degrees for about 35 minutes.
Bunny Tails
1 (12-oz.) tub Cool Whip, thawed
24 baked cupcakes, cooled
8 cups Baker’s Angel Flake Coconut
Spread whipped topping on bottom and side of cupcakes, holding cupcakes top-side down, in palm of hand. Press coconut into whipped topping. Place cupcakes, top side down, on serving platter. Refrigerate until ready to use. Delicious!
Peanut Butter Eggs
3 oz. cream cheese
1 stick butter
28 oz. creamy peanut butter
1 lb. confectioners’ sugar
12 oz. chocolate chips, melted with a little paraffin Or use chocolate candy melts
Cream butter and cream cheese until fluffy. Gradually add confectioners’ sugar and peanut butter, alternating.
Shape mixture into egg shapes about 1 ½ to 2 inches long. Dip in melted chocolate mixture and cool on waxed paper.
Creamy Jell-O Salad
8 oz. cream cheese, softened
1 pkg. Dream Whip
1 (20 oz.) can crushed pineapple, with juice
¼ cup walnuts, chopped
3 oz. pkg. lime Jell-O
1 Tbsp. milk
Prepare Dream Whip as directed on package; set aside. Drain pineapple, reserving juice. Heat reserved pineapple juice until hot enough to dissolve Jell-O. Add Jell-O mixture and cream cheese with 1Tbsp. milk; beat until smooth. Add Jell-O mixture to Dream Whip and whip until well blended. Add drained pineapple and walnuts. Mix well. Pour into mold or glass dish and chill
Easter Rice Krispy Treats
½ stick butter
1 (10 oz.) pkg. regular marshmallows or 4 cups mini-marshmallows
6 cups Kellogg’s Rice Krispies cereal
Food coloring (green, yellow, etc.)
Melt butter in a large saucepan over low heat. Add marshmallows, stirring until melted. Stir in a few drops of food coloring. Remove from heat. Stir in Rice Krispies cereal until well coated. Shape mixture into Easter egg shapes and let cool on sprayed surface or waxed paper.
Orange Cheesecake Bars
Crust:
2 cups Graham cracker crumbs
½ cup (1 stick) butter, melted
Combine graham crumbs and butter in small bowl; press firmly into 9×13-inch pan.
Filling:
2 (8 oz. ea.) pkgs. cream cheese, softened
1 cup sugar
3 eggs
¼ cup all-purpose flour
¼ cup freshly squeezed orange juice
4 tsp. finely grated orange rind
1 (12 oz.) can evaporated milk
Preheat oven to 325°F. Beat together softened cream cheese and sugar on medium speed till well blended. Add eggs, flour and orange zest, beating well after each addition. With mixer on low beat in orange juice and evaporated milk. Pour batter over prepared crust and bake at 325°F for 35 minutes or until center is set.
Chill for 4 hours or overnight. Cut into squares.