Easter Dinner

I'm back! Hope everyone had an awesome Easter! I know my family had a great time! I spent pretty much the whole weekend either listening to the LDS Conference, (you can find more info about it at here), or cooking/baking up a storm! I wish I could have gotten the post done a few days ago, but I FINALLY feel good enough to be off the blog break and start writing again! 

For Easter dinner, we had:

Some of you might be wondering what the turkey and green bean casserole are doing on this menu because they are typically Thanksgiving dishes, but we had to feed almost 20 people, and some people in the group grew up eating that for Easter too so I compromised and made everything. Haha...I know I'm insane! Unfortunately I forgot to take pics of everything, so you will just have to be happy with some of the pics being borrowed from the blogs and websites the recipes are from. I'll be better next time, but trust me, the food is SOoo good!

Lemon Blueberry Bundt Cake

(recipe from Ask Chef Dennis)

Ingredients:

• Cake:
• 1 3/4 cups granulated sugar
• 1/2 cup butter, softened
• 1/2 cup lower in fat cream cheese, softened
• 3 large eggs
• Zest of 1 lemon (about 1 Tbs) 
• 1/4 cup freshly squeezed lemon juice
• 2 tsp vanilla
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 (8 oz) carton non-fat lemon yogurt (I use vanilla if I don’t have lemon on hand!)
• Frosting:
• 1/2 cup sifted powdered sugar
• 4 tsp lemon juice

Yields: 1 large bundt cake

Directions:

• Preheat oven to 350º.
• In a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended 
• (4-5 minutes).  Add the eggs one at a time, beating well after each addition.  Beat in the vanilla, lemon juice
•  and lemon zest.
• In a smaller bowl measure the 3 cups of flour.  Remove 2 Tbs and sprinkle over the blueberries, gently 
• stirring and tossing to coat.
• To the remaining flour add the baking powder, baking soda and salt, stir to combine.  Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture, being careful not to over-mix.  Gently, fold in the blueberries.
• Pour the batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.  Sharply tap the pan once on the counter to remove air bubbles.  Bake at 350º for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. (I find that mine is done at about the 1 hour point…)
• Cool the cake in the pan for 10 minutes on a wire rack.  Remove cake from sides of the pan.  Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan.  Allow to cool completely.
• Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth.  Drizzle over the cake.
• Cut with a serrated knife and serve.  Enjoy!

Carrot cake

(cake recipe adapted from Gimme Some Oven and frosting recipe from Paula Deen)

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Ingredients:

• For Cake:
• 1 1/2 cups + 2 Tbsp. vegetable or canola oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 6 eggs
• 1 Tbsp. vanilla extract
• 3 1/4 cups flour
• 1 Tbsp. ground cinnamon
• 2 tsp. baking soda
• 2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. ground nutmeg
• pinch of ground cloves
• 1 lb. finely-grated fresh carrots
• (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)
• For Frosting:
• 2 sticks (1 cup) butter, softened
• Two 8-ounce packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract

Yields: 1 large, 2-tier cake

Directions:

• For Cake:
• Preheat oven to 350 degrees F. G
• Grease and flour two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)
• In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
• In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. 
• If you would like to add nuts and/or raisins, stir them in at this time as well.- I did!
• Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.
• I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.
• Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.
• For Frosting:
• Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. 
• Beat in the confectioners' sugar in increments. 
• Lastly beat in the lemon juice and vanilla.

Ham

(recipe from Chef in Training)

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Ingredients:

• Ham
• 9 pound bone-in spiral ham
• ¾ cup water
• Glaze
• 1 cup maple syrup
• 1 cup brown sugar
• 4 Tablespoons Dijon mustard (I used 2 Tablespoons Grey Poupon Dijon and 2 Tablespoons whole grain mustard)
• ½ teaspoon cloves
• ½ teaspoon nutmeg

Yields: 1 ham

Directions:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan. ( I love disposable ones). Pour water into the bottom of the pan and cover the ham with foil. Bake for about 1 hour and 40 minutes or 18 minutes per pound.
• To make the glaze:
• In a small saucepan over medium heat, whisk together the maple syrup, brown sugar, mustard, cloves and nutmeg. Bring to a simmer and turn stove down to low and simmer for 2 minutes.
• When ham is heated through, remove the ham form the oven and turn the temperature up to 400 degrees F.
• Remove the foil from the ham and pour the sauce down into the spiral cuts and lather using a pastry brush. Pour the remainder of the sauce over the ham and return the ham to the oven cook for another 15 to 20 minutes until glaze is caramelized and bubbly.
• Let rest for 10 minutes before serving.

Scalloped Potatoes

(recipe from Taste of Home)

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Ingredients:

• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
•  3/4 teaspoon salt
•  1/2 teaspoon ground mustard
•  1/2 teaspoon white pepper
•  2 cups half-and-half cream
• 1-1/2 cups (6 ounces) shredded sharp white cheddar cheese
•  1-1/2 cups (6 ounces) shredded sharp cheddar cheese
•  6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
•  2 small onions, finely chopped

Yields: 8 servings

Directions:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
• In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
• Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned. 

Asparagus

(recipe adapted from Rachel Ray)

Ingredients:

• 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
• Extra-virgin olive oil, for drizzling
• A few grinds black pepper
• 4 slices center cut bacon or pancetta (I used turkey bacon)
• Chopped chives or scallions, optional garnish

Yields: 4 servings

Directions:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Deviled Eggs

(Recipe adapted from FOODjimoto and The Little Kitchen)

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Ingredients:

• 7 hard-cooked eggs, peeled
• Coloring: A teaspoonful of cider vinegar in each glass and about 3 drops of food coloring in each glass.
• 1/2 cup mayonnaise
• 2 teaspoons mustard
• 1/2 teaspoon Dill pickle juice
• 1/4 teaspoon McCormick® Paprika

Yields: 14 deviled eggs

Directions:

• Slice eggs in half lengthwise.
• Remove yolks. Place yolks in small bowl.
• Place egg half in food coloring glass of choice and let it sit until it has receahed the desired color you want. Place on a paper towel to drain.
• Mash yolks with fork or potato masher.
• Stir in mayonnaise, mustard, pickle juice until smooth and creamy.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• Refrigerate 1 hour or until ready to serve.

Honey Skillet Cornbread
(recipe adapted from Brown Eyed Baker)

Ingredients:

• 2 1/2 cups yellow cornmeal
• 2 1/2 cups all-purpose flour
• 4 tbsp granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 2 1/2 tsp kosher salt
• 3 cups buttermilk
• 2 eggs
• 1 can of whole kernel corn
• 3 tbsp honey
• 4 tbsp butter, cut into 4 pieces
• Honey to drizzle on top of batter

Yields: 1 large skillet of cornbread

Directions:

• Preheat oven to 425 degrees F.
• In stand mixer, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and stir until completely combined. Add corn and honey and continue stirring until completely mixed.
• Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top, drizzle honey all over, and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.

Green Bean Casserole

(recipe adapted from Campbell's Kitchen)

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Ingredients:

• 2 cans  (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1/2 cup  milk 
• black pepper (to taste)
• 3 cans green beans 
• 1 container of French's® French Fried Onions

Yields: 1 casserole

Directions:

• Stir the soup, milk, black pepper, beans and 1 cup fried onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Honey Yeast Rolls

(recipe from A Spicy Perspective)

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Ingredients:

• 4 1/4 - 5 cups all purpose flour
• 1 1/2 cups whole milk
• 3/4 cup unsalted butter, divided
• 2/3 cup honey, divided
• 1 packet dry active yeast (about 2 1/4 teaspoons)
• 2 large eggs
• 1 1/2 teaspoon sea salt

Yields: 32 rolls

Directions:

• Pour the milk in a microwave-safe bowl. Microwave on high until it comes to a simmer to scald the milk, then immediately remove. Add 1/4 cup butter to the milk, stirring until the butter melts. (This starts cooling the milk.) Then stir in 1/3 cup honey. Pour the milk into the bowl of an electric mixer, test with your finger for temperature. The milk needs to be just luke-warm before proceeding, so it doesn't kill the yeast. When the milk mixture is barely over room temperature, sprinkle the yeast over the top. Swirl the bowl a couple times, then let the yeast sit and foam for at least 10 minutes.
• Once the yeast looks foamy, add in eggs and salt. Then place a bread hook on your mixer and turn on low. Slowly add the flour until the dough comes away from the sides into a ball, but is still sticky. Only add 4 1/4 cups of flour, unless extra is needed to make the dough pull away from the sides. Once the dough pulls away from the bowl, stop the mixer - Do not over-mix. Cover the bowl with a damp tea towel and allow it to rise for 1-2 hours, until it is double in size.
• Punch the dough down and cut into 32 equal pieces with a floured knife. Then gently roll into balls, or roll into short ropes and tie into knots. (Or make bunnies! See photos above.) Place the yeast rolls on a parchment paper lined baking sheet, about 2 inches apart, and cover with lightly dampened tea towels or paper towels. Allow the rolls to rise a second time for 30-45 minutes.
• Preheat the oven to 375 degrees F. Melt the remaining 1/2 cup butter and whisk with 1/3 cup honey. Once the rolls have risen the second time, remove the towels and gently brush each roll with honey butter. Bake for 10-15 minutes until golden brown. Wait five minutes before serving.