Easter Dinner Recipes

Join us this Friday from 11-2 to enjoy our bird's nest cupcakes!

Easter dinner is full of traditional family recipes.  Why not try a new one this year or even a new version!  Try this slow cooker ham and keep your oven free for other side dishes.  How about a new take on the traditional potatoes you've been making for years?  Top it all off with these adorable Bird's Nest Cupcakes!

Easy slow cooker ham

 

1 (6 pound) bone-in country ham

30 whole cloves

3 cups apple cider, or as needed

1 cup brown sugar

1 cup maple syrup

2 tablespoons ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons ground ginger

2 tablespoons ground cloves

1 tablespoon vanilla extract (optional)

1 orange's peel

 

1. Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.

2. Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

 

Cheesy potato casserole

1 pound frozen hash brown potatoes

2 (10.75 ounce) cans condensed cream of mushroom soup

1 small onion, chopped

1 pint sour cream   

2 1/2 cups shredded Cheddar cheese

salt and pepper to taste

4 1/2 cups crispy rice cereal squares

2/3 cup butter

 

Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake in preheated oven 45 minutes, until golden, hot and bubbly.

 

1 pound frozen hash brown potatoes

2 (10.75 ounce) cans condensed cream of mushroom soup

1 small onion, chopped

1 pint sour cream   

2 1/2 cups shredded Cheddar cheese

salt and pepper to taste

4 1/2 cups crispy rice cereal squares

2/3 cup butter

 

Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake in preheated oven 45 minutes, until golden, hot and bubbly.

 

Bird’s nest cupcakes

1 cup butter

4 eggs

2 3/4 Cup cake flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

8 oz. sour cream

1/3 cup orange juice

1 Tbs. finely shredded lemon peel

2 Tbs. lemon juice

1 1/4 cup sugar

1 recipe citrus frosting or 1 1/2 cups other frosting

6 oz. vanilla candy coating

4 cups chow mein noodles

Pastel-color candy-coated egg-shape milk chocolate candies or jelly beans (about 84)

 

1. Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty-eight 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together cake flour, baking powder, baking soda, and salt. In a small bowl combine sour cream, orange juice, lemon peel, and lemon juice. Set aside.

2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 3 minutes or until light and fluffy, scraping side of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes.Remove cupcakes from muffin cups. Cool completely on wire racks.

1. Frost cupcakes with Citrus Frosting. In a small microwave-safe bowl microwave candy coating on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. In a large bowl combine chow mein noodles and the melted candy coating. Shape chow mein mixture into a nest on top of each cupcake.*

Add candy-coated milk chocolate candies to each nest. Makes 28 (2-1/2 inch) cupcakes.

 

1 cup butter

4 eggs

2 3/4 Cup cake flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

8 oz. sour cream

1/3 cup orange juice

1 Tbs. finely shredded lemon peel

2 Tbs. lemon juice

1 1/4 cup sugar

1 recipe citrus frosting or 1 1/2 cups other frosting

6 oz. vanilla candy coating

4 cups chow mein noodles

Pastel-color candy-coated egg-shape milk chocolate candies or jelly beans (about 84)

 

1. Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty-eight 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together cake flour, baking powder, baking soda, and salt. In a small bowl combine sour cream, orange juice, lemon peel, and lemon juice. Set aside.

2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 3 minutes or until light and fluffy, scraping side of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes.Remove cupcakes from muffin cups. Cool completely on wire racks.

1. Frost cupcakes with Citrus Frosting. In a small microwave-safe bowl microwave candy coating on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. In a large bowl combine chow mein noodles and the melted candy coating. Shape chow mein mixture into a nest on top of each cupcake.*

Add candy-coated milk chocolate candies to each nest. Makes 28 (2-1/2 inch) cupcakes.

Citrus Frosting

3 oz. cream cheese

1/4 cup butter softened

3 cups sifted powdered sugar

2 Tbs. orange juice

1 cup whipping cream

2 Tbs. finely shredded orange peel

1 Tbs. finely shredded lemon peel

In a medium bowl beat together cream cheese and butter until fluffy. Add powdered sugar and orange juice. Beat until combined. In a small bowl beat whipping cream to soft peaks; add to cream cheese mixture. Add orange peel and lemon peel. Beat on low until combined. Makes enough frosting for an 8- or 9-inch layer cake or one sheet cake (12 servings).