Foodie Friday: Easter Recipes

Slow Cooker Ham with Maple Brown Sugar Glaze
Via No. 2 Pencil

Spring is in the air!  That means Easter is right around the corner.  Time for friends and family to gather and enjoy.  Do you have your menu planned?  We've found some great Easter recipes for you to give a try this year.  

Slow Cooker Ham with Maple Brown Sugar Glaze

7.5 pound unsliced, bone-in ham
1 cup of water
For the Glaze:
1/2 cup of dark brown sugar 
1/2 cup of pure maple syrup
2 tablespoons of brown mustard
2 tablespoons of cornstarch
freshly ground pepper to taste

Trim excess fat and skin from the ham.
Use a paring knife to slice a grid pattern into the ham.
Add ham and 1 cup of water to slow cooker.
Heat for 5-6 hours on low, until heated through.
Remove ham from slow cooker and let rest for 20 minutes.
Prepare glaze.
Bring pure maple syrup, dark brown sugar, mustard, pepper and cornstarch to a boil.
Let boil 2-3 minutes, whisking constantly until mixture starts to thicken.
Let glaze cool for about 5 minutes.
Pat ham dry and spoon glaze over ham.
Heat ham under broiler 5-7 minutes until glaze has caramelized.

If glaze cools too long and is overly thick, just reheat to make pourable.

Garlic Herb Roasted Potatoes
Via Rasa Malaysia

Garlic Herb Roasted Potatoes Recipe
Serves 2-3 
Prep Time: 10 Minutes 
Cook Time: 60 Minutes

1 1/2 pounds baby (small) or fingerling potatoes
1/4 cup olive oil
2 tablespoons melted butter
2 heads garlic, top trimmed
1/2 tablespoon chopped parsley leaves
1/2 lemon, cut into wedges
5-6 sprigs thymes
Scant 1/4 teaspoon salt
1/2 teaspoon cracked black pepper

Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Roast the potato for 1 hour, basting the oil mixture at 30 minute interval. Serve immediately after roasting.

Carrot Cake Poke Cake
Via Something Swanky

Carrot Cake Poke Cake

The 9x13 Carrot Cake recipe of your choice, baked and cooled 
14 oz sweetened condensed milk
8 oz Cool Whip
10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it)
6 oz (half a tub) of whipped cream cheese (must be whipped)
Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)

Leave the cake in the dish it was baked in-- this is not a free standing cake.
Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.

In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
Refrigerate for at least 4 hours, really overnight is best.
Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Notes about this recipe:

Cool Whip Frosting is not the same as cool whip. But you can find it right beside the cool whip in the freezer section of your grocery store.

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