What You Need:

4 T unsalted butter, at room temperature and cut into pieces
1 large egg, lightly beaten
2 C hot roll mix
3 t yeast (if a packet comes in the hot roll mix use 3 t of that yeast)
1 t baking powder
2 t sugar
1/2 C very hot water (125 degrees)
1 C of flour, divided
4 T unsalted butter, melted

How to Make It:

Spray a rimmed baking sheet lightly with a non stick cooking spray.
Place the butter into a large mixing bowl.
Add the egg into the butter.
Place the hot roll mix and the yeast into the bowl.
Sprinkle the baking powder and the sugar over the yeast.
Pour the hot water over the top of the ingredients in the bowl.
Use a wooden spoon and stir until the butter has blended into the dough.
Sprinkle 6 T of the flour over the top of the dough.
Use the wooden spoon and knead the flour into the dough until the dough is no longer sticky.
More flour may be added 1 T at a time until you reach the desired consistency.
Lightly flour your hands and knead 2 T of flour into the dough 3 times or until the dough is smooth and elastic.
Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.
Light flour a cutting board or flat surface.
Flour you hands and place the dough into the center of the floured surface.
Pat the dough out to 1/2 in. thick round.
Use a round cutter to cut out the biscuits.
Reroll the scraps and pat out to continue cutting biscuits until the dough is completely used.
Place the biscuits on the baking sheet.
Brush the tops of the biscuits with the melted butter.
Fold the biscuits in half and brush the tops with butter again.
Cover the biscuits loosely with plastic wrap.
Place them in a draft free area and allow the dough to rise for about 2 hours.
Allow the oven to heat to 400 degrees.
Uncover the biscuits and bake 12 minutes or until a golden brown on top.

Serves: 12 biscuits depending on size

What You Need:

1 C of fresh blueberries
1 C of fresh strawberries
1 1/4 C orange juice
1 1/4 C grape juice
4 ice cream scoops blueberry flavored frozen yogurt

How to Make It:

Divide the fruit into 4 tall glasses.
Pour the orange juice into a pitcher.
Add the grape juice to the pitcher and stir until combined.
Pour the juice over the fruit in the glasses.
Top each glass with one scoop of frozen yogurt.

Serves: 4

These are great drinks to serve to kids at your Easter dinner.  They are easy to make and the kids will go crazy over them.  Use different fruits and juices such as strawberries and sliced nectarines with apple juice and peach juice then top with strawberry yogurt.  The possibilities are endless so try a few of your own ideas.

6 bananas, peeled and cut in half lengthwise
1/2 C Mandarin orange sections
1 T brown sugar
2 T of orange juice
2 T of lemon juice

Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.  Lightly spray a 13X9 casserole dish with a non stick cooking spray.  Layer the bananas in to the casserole dish.  Spread the orange segments over the top of the bananas.  Sprinkle the brown sugar evenly over all the fruit.  Place the orange juice into a small mixing bowl.  Add the lemon juice and whisk to combine.  Pour the mixture over the fruit in the casserole dish.  Bake the casserole for 30 minutes.

Serves:  6

This fruit casserole is an easy yet delicious addition to any Easter table.  If you don’t have any orange juice on hand use the juice from the Mandarin orange sections instead.  Maraschino cherry halves can also be added to this casserole.

What You Need:

1 (5 lb.) rack of lamb, trimmed
1 t salt
1 t pepper
3 T canola oil
6 T of Dijon style mustard
1 C Italian style breadcrumbs
6 T Parmesan cheese, grated
3 cloves of garlic, peeled and minced
3 t rosemary

How to Cook It:

Set the oven temperature to 450 degrees and allow the oven to heat up.
Line a large roaster pan with aluminum foil.
Sprinkle the rack of lamb with the salt and pepper being sure to cover the entire piece of meat.
Place the canola oil in a skillet over medium heat and allow the oil to heat.
Place the rack of lamb carefully into the hot oil.
Brown the lamb carefully on all sides for about 6 minutes per side.
Remove the browned lamb from the skillet and place in the lined roaster pan.
Brush the mustard evenly on all sides of the lamb.
Place the breadcrumbs into a bowl.
Sprinkle the cheese into the bowl with the breadcrumbs.
Add in the garlic and the rosemary.
Toss the mixture together until well blended.
Use your fingers to press the breadcrumb mixture into the top of the lamb.
Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.
Allow the lamb to rest for 10 minutes before carving.

Serves:  8

When you purchase a rack of lamb most often it has been already trimmed.  If it is not the method to trim it is simple.  Cut between the rib bones and scrape the meat off exposing the bottom 3 inches of the bone.  Do this at the thick end so you can easily carve off the individual chops when you are ready to serve.

Steamed Veggies with Honey Sauce

What You Need:

1/2 C carrots, cut into 2 in. sticks
1 C broccoli
1 C cauliflower florets
2 T honey
2 T Dijon style mustard
1/2 t dill weed, dried

How to Make It:

Place the carrots into a large saucepan and cover with water.
Position the pan over medium heat and allow the water to come to a brisk boil.
Reduce the heat to low, cover and steam 10 minutes.
Add the broccoli and cauliflower to the pot and continue steaming for 8 minutes.
Drain the vegetables well in a colander then place in a serving bowl.
Place the honey in a small mixing bowl.
Add in the mustard.
Fold in the dill weed and continue stirring until the ingredients are incorporated together well.
Pour the honey mixture over the vegetables just before serving.

Serves: 6

These vegetables are easy to make and everyone will eat them up.  Add snow peas or Brussels sprouts if you like for something a little different.

What You Need:

2 pints strawberries
4 fresh peaches, sliced
2 (6 oz.) cans frozen pineapple juice
24 ice cubes
4 C sparkling mineral water

How to Make It:

Place the strawberries into the blender.
Add the sliced peaches.
Place the juice concentrate unthawed into the blender.
Cover and puree until well combined.
Gradually add the ice cubes one at a time and puree after each addition.
When the last ice cube is added continue to puree until the mixture is smooth and creamy.
Immediately pour the mixture into a large punch bowl.
Pour the mineral water into the bowl and stir to combine.
Garnish the top with slices of strawberries.

Serves:  24

If your Easter dinner entails serving a large amount of people this punch may be just the thing.  It’s easy to make and very delicious and even the kids will come back for more.  Seltzer water can be used in place of the mineral water if you prefer.

What You Need:

1 (4 lb.) pork tenderloin
1 C papaya, diced
2/3 C soy sauce
1/2 C pineapple juice
6 scallions cut into pieces
1/2 fresh cilantro leaves, packed loosely
3 garlic cloves, peeled
3 T ginger
4 T honey
4 T of rice vinegar
2 T sesame oil
2 T red pepper flakes
3 T canola oil

How to Make It:

Rinse the tenderloin and pat dry with paper towel.
Trim away any fat and iridescent silver skin.
Tuck the thin tail under the pork to from a cylinder and tie the tail with kitchen string or with toothpicks.
Place the papaya into the blender.
Add the soy sauce and pineapple juice to the papaya.
Place scallions, cilantro, garlic and ginger into the blender.
Pour the honey and vinegar into the mixture.
Add the sesame oil and sprinkle in the red pepper flakes.
Cover the blender and puree until very smooth.
Pour the mixture into a large covered container or a large sealable bag.
Place the meat into the mixture.
Close and turn the container to cover the meat with the marinade.
Marinate for at least 1 hour at room temperature or for up to 8 hours in the refrigerator being sure to turn occasionally to keep the meat coated.
Place the oven temperature on 425 degrees.
Line a large roasting pan with aluminum foil.
Place the canola oil into a large skillet over medium heat and allow the oil to heat.
Sear the tenderloin on all sides for 3 minutes or until browned.
Place the tenderloin into the prepared roasting pan.
Roast for 25 minutes or until the internal temperature reaches 145 degrees.
Allow the tenderloin to rest for 10 minutes before carving.

Serves:  8

What You Need:

1 C of flour
1/2 t baking soda
1/4 t salt
1/2 t pumpkin pie spice
1 C cold sweet potatoes, mashed
1/2 C sugar
3 T canola oil
2 T of buttermilk
1 t vanilla extract
1 large egg

How to Make It:

Place the oven temperature on 350 degrees and allow the oven to preheat.
Lightly spray a loaf pan with a non stick cooking spray.
Dust the loaf pan lightly with flour and tap out any excess.
Place the flour into a mixing bowl.
Add the baking soda, salt and pumpkin spice.
Whisk together until the ingredients are blended well.
Place the mashed sweet potatoes into a separate mixing bowl.
Sprinkle the sugar over the top of the potatoes.
Pour the oil, buttermilk and the vanilla into the mixture.
Break the egg into the mixture then whisk until blended together well.
Transfer the sweet potato mixture into the bowl with the flour mixture.
Stir just enough to moisten the dry ingredients through.
Place the batter into the prepared loaf pan.
Bake 28 minutes or until a butter knife inserted in the center comes out clean.
Cool the loaf in the pan on a wire rack for 12 minutes.
Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.

Serves:  1 loaf

Sweet potatoes make breads very moist so there’s no need for the extra butter or oil.  Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year.  Pumpkin can be used in place the sweet potatoes if you prefer.

What You Need:

3 T of extra virgin olive oil
1 small onion, chopped
1 1/2 t fresh gingerroot, minced
1 C apricots, chopped
1 C pears, chopped
1 C pineapple, chopped
1 C apples, chopped
2 T lime juice
2 T of brown sugar

How to Make It:

Place the olive oil into a skillet.
Position the skillet over medium heat.
Place the onion and garlic in to the heated oil.
Stirring continuously, cook for 1 minute.
Stir in the apricots, pears, pineapple and apples pieces.
Continue cooking for 4 minutes or until the fruit is tender.
Adjust the heat setting to low.
Pour the lime juice into the skillet with the fruit.
Sprinkle in the brown sugar and stirring continuously cook an additional 2 minutes or until the brown sugar is completely dissolved.

Serves: 6

There are numerous combinations of fruit that you can use to make this delicious side dish.  Try bananas, oranges, grapefruit, mangos, nectarines or even papayas.  Mix and match them until you find the perfect taste for your family.

1 T of bacon grease
1 C onion, sliced
1/2 lb. processed cheese, cubed
1/4 C milk
2 (9 oz.) pkgs. frozen cut green beans, thawed
4 bacon slices, cooked crisp and crumbled
1/4 C almonds, slivered
1/4 t pepper
1/2 C butter flavored crackers, crushed

Set the oven to 350 degrees and allow the oven to heat while preparing the beans.  Place the onion slices into the reserved bacon grease over medium heat.  Cook the onion slices, stirring occasionally for 5 minutes or until tender.  Stir in the cheese and milk.

Stirring constantly cook until the cheese has completed melted about 5 minutes.  Stir in the green beans until covered with the cheese sauce.
Add the bacon and almonds and stir to combine.  Sprinkle the pepper into the mixture and stir until incorporated into the ingredients.  Remove the pan from the heat and spoon the mixture into an ungreased 1 1/2 qt. casserole dish.  Sprinkle the top with the crushed crackers being sure to go to the edge of the dish.  Bake 15 minutes or until bubbly around the edges.

Serves: 6

If you don’t have butter flavored crackers use regular saltine crackers and dap the top of the casserole with 4 or 5 small pieces of butter.

2 T of olive oil
1 onion, chopped
2 lbs. red cabbage, shredded
1/4 t ground cloves
3 T of red wine vinegar
1 T sugar
1/2 C natural applesauce

Pour the olive oil into a skillet that has been placed over medium heat.
When the oil is hot but not smoking add the onions.  Stirring often cook the onions for 5 minutes.  Stir in the cabbage and continue cooking 3 minutes or until the cabbage is wilted.  Sprinkle in the ground cloves and stir to blend into the cabbage.  Pour the vinegar over the mixture in the skillet.  Sprinkle the sugar over the mixture and stir until the sugar has dissolved.  Fold in the applesauce until well combined.  Cook 15 minutes being sure to stir frequently.

Serves:  6

Instead of the ground cloves use ground cinnamon for a slightly different yet delicious change.

1 lb. gum drop candies
1 lb. seedless grapes, halved
1 C mini marshmallow
2 C crushed pineapple, drained
1 C pecans, chopped
2 t lemon juice
2 t water
3/4 C pineapple juice
2/3 C sugar
1 t vinegar
1/4 C flour

Place the gum drops and grapes together in a mixing bowl.  Add the marshmallows and toss to combine with the other ingredients.  Fold in the pineapple until well combined.  Add the pecans and stir until all the ingredients are mixed together well.  Place the lemon juice and water together in a saucepan.  Pour the pineapple juice into the pan with the other ingredients.  Add the sugar and the vinegar and stir until well combined.

Place the pan over medium heat and bring the mixture to a boil.
Slow stir in the flour and continue stirring until the sauce is thick about 5 minutes.  Remove the sauce from the heat and allow it to cool to almost room temperature.  Pour the sauce over the mixture in the mixing bowl.  Stir to cover the ingredients well with the sauce.

Serves:  6

You must allow the sauce to cool before adding it to the salad.  If the sauce doesn’t cool enough the gum drops and marshmallows will melt.  To test the sauce to see if it’s cool enough tough the sauce lightly with your fingertip.  The sauce should not feel hot or cold to the touch when it is ready to be mixed into the salad.

Egg Salad Spread

1 (8 oz.) pkg. cream cheese, softened
2 hard boiled eggs, peeled, rinsed and chopped fine
2 t butter, softened
1/2 C green onions, diced fine

Place the cream cheese into a mixing bowl.  Add the chopped eggs and butter.  Sprinkle the green onions into the mixture.  Use a rubber spatula and blend the ingredients together until well combined being sure the mixture has a spreadable consistency.

Cover and refrigerate at least 1 hour or until completely chilled through.

Serves: 8

This is a great way to use up some of those Easter eggs.  Serve with crackers or rye bread rounds for an appetizer before dinner. Finely chopped black olives can also be added to this spread as well as chopped pimento.

3 C of water
1 C long grain white rice
1/2 t salt
1 C sugar
1 t cinnamon
2 C of whole milk
1 t vanilla extract
2 (6 oz.) containers fresh raspberries, rinsed
2 (4 oz.) containers vanilla yogurt

Pour the water into a large saucepan and position the pan over high heat.  Bring the water to a brisk boil.  Add in the rice and the salt and reduce the heat to medium low.  Simmer the rice, uncovered, for 20 minutes or until the rice is tender and the water has been absorbed.

Add the sugar and cinnamon to the saucepan and blend in well.  Reduce the heat to low and slowly pour in the milk.  Continue simmer the mixture for 25 minutes or until the mixture is very thick, being sure to stir often.

Remove the pan from the heat and stir the vanilla into the mixture.
Cool for 1 hour or until the mixture has reached room temperature.
When cool fold the raspberries into the mixture.  Fold in the yogurt until completely combined.  Serve at room temperature or chill for 1 hour if you prefer.

Serves:  8

If you not fond of raspberries other fruits such as blueberries, blackberries, sliced strawberries or even fresh chopped peaches will work.

12 frozen puffed pastry shells
12 medium eggs
12 slices of ham, fully cooked
1 C of butter
6 egg yolks
1/4 C lemon juice
1/4 t cayenne pepper

Bake the pastry shells according to the package directions, but not for the full amount of time.  Undercook the shells just slightly.  They should be very light brown when you remove them from the oven.

Set the oven temperature to 325 degrees if that is different from the temperature used to bake the shells.  Allow the shellls to cool enough to handle them.  Cut off the tops and remove the pastry dough inside being careful not break or make any holes in the shells.

Place the shells on a rimmed cookie sheet.  Crack the eggs and place the contents of each into each shell.  Bake 18 minutes or until the eggs are set.  Remove and set aside.

Melt the butter in a saucepan over low heat.  When completely melted remove the pan from the stove and allow it to cool for 5 minutes.

Place the egg yolks and lemon juice into the blender.  Sprinkle the cayenne pepper into the blender.  With the blender on high speed carefully pour the cooled butter into the mixture.  Allow the mixture to blend for 30 seconds after all the butter has been added making sure the mixture is thickened before removing.  Pour the mixture into a double boiler pan over low heat until ready to serve.

Place a piece of ham on a plate.  Place the shell with the egg onto the ham.  Pour the sauce over the top just before serving.

Serves:  12

These are perfect served at an Easter brunch.  Try Canadian bacon instead of ham for something a little different.