Easter Recipes

Slow Cooker Pineapple-Orange Glazed Ham from Pillsbury

If you've never cooked ham with marmalade, here's your chance--an easy blend of the citrus preserve with mustard, brown sugar, and pineapple makes an easy glaze.
INGREDIENTS
1 (3-lb.) boneless cooked ham 1 (8-oz.) can crushed pineapple in unsweetened juice
1/2 cup firmly packed brown sugar 3 tablespoons orange marmalade
1 teaspoon prepared mustard
DIRECTIONS
1. Place ham in 3 1/2 to 5-quart slow cooker. Drain pineapple liquid from can into slow cooker; refrigerate pineapple. In small bowl, combine brown sugar, 1 tablespoon of the marmalade and mustard; mix well. Spread over ham.
2. Cover; cook on Low setting for 6 to 8 hours.
3. About 5 minutes before serving, remove ham from slow cooker; place on cutting board. Cut off enough ham to make 2 cups cubed; cover and refrigerate for Ham and Broccoli Soup p.29. Cover remaining ham to keep warm.
4. In small microwave-safe bowl, combine pineapple and remaining 2 tablespoons orange marmalade; mix well. Microwave on High for 1 1/4 to 1 1/2 minutes or until thoroughly heated, stirring once halfway through cooking. Cut ham into slices. Serve ham with pineapple mixture.

Seven Cup Salad from http://www.easy-kids-recipes.com/easter-food-recipes.html

1 cup grated coconut 1 cup cottage cheese
1 cup sour cream 1 cup crushed pineapple (juice and all)
1 cup fruit cocktail, drained 1 cup miniature marshmallows
Blend ingredients together. Refridgerate until cold.
This recipe is by Shelby, age 10, of the US.\

Easy Lemon Cheesecake from http://www.easy-kids-recipes.com/easter-food-recipes.html
Crust:
2 cups sweet cracker crumbs 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg 2/3 cup butter
Filling:
8 ounces cream cheese 14 ounces condensed milk
1/2 cup lemon juice (about 3 lemons)
Place crackers in food processor and blend or place in plastic Ziploc bag and crush. Place mixture in large bowl and mix in cinnamon and nutmeg.
Melt butter in saucepan. Pour into crust mixture and combine well. Grease a cake pan and press mixture to create a crust. Refrigerate to set.
Cut cream cheese into small chunks. Beat on medium in a large bowl. Gradually add condensed milk and continue beating. Add lemon juice and beat on high for one minute.
Pour over crust and spread out evenly. Refrigerate until firm for 4 to 6 hours.

baby animal cupcakes from http://mms.com/us/baking/ and http://brightideas.com/bright_idea.aspx?ID=101
Ingredients
1 box (18.25 oz.) yellow cake mix 1 can (16 oz.) vanilla frosting
Red and yellow food coloring
For decorations:
1 cup STARBURST® Brand Jellybeans ½ cup M&M’S® Brand Minis Chocolate Candies
12 pieces STARBURST® Fruit Chews 12 Large marshmallows
Pink sugar crystals Chocolate sprinkles
2 12-cup cupcake tins 24 paper cupcake liners

1. Preheat oven to 350°F. Line the muffin cups with the paper cupcake liners. Prepare the cake mix according to the package instructions, divide the batter between the cups. Bake for 21-25 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove from the oven, transfer to a wire rack, and let cool completely. To decorate, use the photo as a guide:
For Bunny
3. Tint vanilla frosting light pink and frost the top of the cupcake.
4. Cut a marshmallow in half crosswise and squeeze the sides to make ears. Dip the sticky cut edges in pink sugar crystals and attach as the ears.
5. Cut a STARBURST® Fruit Chew diagonally and arrange as the bow tie.
6. Use M&M’S® Brand Chocolate Candies for the eyes and button, a STARBURST® Brand Jellybean for the nose, and chocolate sprinkles for the whiskers.
For Chickie
7. Tint vanilla frosting a pale yellow and frost the top of the cupcake.
8. Use STARBURST® Brand Jellybeans for the rooster comb and beak and M&M’S® Brand Minis Chocolate Candies for the eyes.