Easter Dinner Feast

Roasted Chicken
Roasted Chicken
Golden Parmesan Potatoes
Golden Parmesan Potatoes
Favorite Green Bean Casserole
Favorite Green Bean Casserole
Easy Creamy Baked Asparagus
Easy Creamy Baked Asparagus
Roasted Green Beans With Peppers & Onion
Roasted Green Beans With Peppers & Onion


Glazed Ham with Dijon-Pineapple Sauce  
1 cup firmly packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup Grey Poupon Dijon Mustard
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can  (20 oz.) crushed pineapple in juice, undrained

Preheat oven to 350°F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut-sides down, on surface of ham. Place ham on rack in shallow baking pan.  Bake 2 hours or until ham reaches internal temperature of 140°F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours. Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.

Ham with Pineapple
1 (12 pound) bone-in ham
1/2 cup whole cloves
1/2 cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino cherries
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Preheat the oven to 325 degrees F (160 degrees C).
Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Honey Glazed Ham
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Raisin Chutney Glazed Ham
1 Cook's brand Bone-in Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
1/2 cup mango chutney, large pieces chopped, if necessary
1/4 cup raisins, finely minced
1 1/2 teaspoons white balsamic vinegar or white wine vinegar
1/2 teaspoon curry powder
1/4 teaspoon ground ginger

Prepare and heat ham according to directions on package.
Meanwhile, to prepare glaze, combine chutney, minced raisins, vinegar, curry powder and ginger in bowl; mix thoroughly. Brush glaze on your Cook's brand ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Remove ham from oven and let rest 10 to 15 minutes. Carve ham and serve.

Easy Roast Leg of Lamb
1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

Preheat the oven to 375 degrees F (190 degrees C).
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Italian Herb-Roasted Lamb
1 cup Kraft Zesty Italian Dressing
1/2 cup  dry red wine
3 cloves garlic, minced
1 Tbsp.  dried rosemary leaves
2 tsp. dried thyme leaves
1 tsp.  salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.)

Mix dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat meat. Refrigerate several hours or overnight, turning occasionally.  Preheat oven to 350°F. Place meat on rack in roasting pan.  Bake 50 min. to 1 hour or until instant read thermometer reaches 160°F. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired.

Roasted Chicken
1 roasting chicken (6 lb.)
1 bottle  (8 oz.) Kraft Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks  celery, cut into chunks

Preheat oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin. Brush bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity. Bake 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Roast Chicken with Rosemary
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary

Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Spicy Rapid Roast Chicken
1 (3 pound) whole chicken
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

Preheat oven to 450 degrees F (230 degrees C).
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.


Cheesy Potatoes
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups Sour Cream
1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
1 pkg.  (8 oz.) Kraft Shredded Sharp Cheddar Cheese
20 Ritz Crackers, crushed (about 1 cup)
2 Tbsp.  butter, melted

Preheat oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.  Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture. Bake 50 min. or until heated through.

Garlic Mashed Potatoes
2-1/2 lb. potatoes, peeled, quartered
4   cloves garlic, minced
1 tub (8 oz.) Philadelphia Cream Cheese Spread
1 Tbsp. butter or margarine 1 tsp. salt

Cook potatoes and garlic in boiling water in large covered saucepan 20 min. or until potatoes are tender; drain.  Beat with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended.

Golden Parmesan Potatoes  
2 lb. new potatoes, quartered
1/4 cup olive oil
1-1/2 tsp. Italian seasoning
2 cloves garlic, minced
1/3 cup Kraft 100% Grated Parmesan Cheese

Preheat oven to 400°F. Toss potatoes with oil, seasoning and garlic. Add cheese; mix lightly.  Spread evenly into 15x10x1-inch baking pan. Bake 45 minutes or until potatoes are tender.

Roasted Red Potatoes with Bacon & Cheese  
1/2 cup Kraft Light Ranch Reduced Fat Dressing
1/2 cup  Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese
1/4 cup Oscar Mayer Real Bacon Bits
2 lb.  small red potatoes, quartered
1 Tbsp. chopped fresh parsley

Preheat oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly. Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Scalloped Potatoes
5 potatoes, peeled and sliced
1 (8 ounce) package Cheddar cheese, cubed
1/2 cup butter
1 cup milk
2 teaspoons cooking sherry
1 cup cornflakes cereal crumbs

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top. Bake in preheated oven for 15 to 30 minutes, or until heated through.

Three Cheese Garlic Scalloped Potatoes
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.


Favorite Green Bean Casserole
2 (16 ounce) packages frozen cut green beans
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 (4 ounce) jar diced pimento peppers, drained
1/8 teaspoon ground black pepper
1 (2.8 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, place the green beans in water, and bring to a boil. Cover, and cook 6 minutes, until tender. Remove from heat, and drain.
In an 8x8 inch baking dish, mix together the cream of mushroom soup, milk, pimentos, and pepper. Stir in the green beans. Sprinkle with French-fried onions.
Bake, uncovered, 30 to 40 minutes in the preheated oven, until the casserole is hot and bubbly in the center.

Absolutely Delicious Green Bean Casserole from Scratch
2 (12 ounce) packages frozen French cut green beans
8 ounces crimini mushrooms, quartered
3 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 tablespoon chopped fresh parsley
2 tablespoons all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon salt
1 pinch ground black pepper
1/2 cup milk
1 cup sour cream
1/2 cup shredded Cheddar cheese
1 (2.8 ounce) can canned French fried onions

Preheat the oven to 350 degrees F (175 degrees C).
Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
Bake in the preheated oven until the cheese melts, about 15 minutes.

Easy Creamy Baked Asparagus  
1 lb. fresh asparagus spears, trimmed
1/4 cup Kraft Peppercorn Ranch Dressing
2 Tbsp. Kraft Shredded Parmesan Cheese
1/2 cup  coarsely crushed Ritz Cheese Crackers (about 12 crackers)

Preheat oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain. Toss asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs. Bake 10 to 15 min. or cheese is lightly browned and mixture is heated through.

Garlic Asparagus with Lime
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste

Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Harvest Carrots
4 cups sliced carrots
2 cups water
1 medium onion, chopped
1/2 cup butter, divided
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup shredded Cheddar cheese
1/8 teaspoon pepper
3 cups seasoned stuffing croutons

In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender. In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Roasted Green Beans With Peppers & Onion  
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large  onion, cut into thin strips
1/2 cup Kraft Balsamic Vinaigrette Dressing
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°F. Toss vegetables with dressing in large roasting pan. Bake 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with cheese. Bake an additional 2 to 3 min. or until cheese is melted.

Citrus-Ginger Roasted Beets and Carrots
4 beets, peeled and sliced
3 large carrots, peeled and quartered
1 tablespoon olive oil
1 teaspoon sea salt
1/3 cup fresh pink grapefruit juice
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon soy sauce
1 tablespoon olive oil

Preheat oven to 400 degrees F (200 degrees C).
Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
Bake the vegetables in the preheated oven for 15 minutes.
Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.