3 Easy To Make Yet Delicious Easter Recipes

Cambridge, VA: Here are 3 simple Easter recipes everyone should use, but most people don’t. WARNING: Be careful because once you serve these dishes, your family and friends will expect you to make them EVERY Easter. I speak from experience.

1. Honey Baked Ham

My family loves honey baked ham. We have it every Easter & Thanksgiving. My sister used to be a high-level leader at The Honey Baked Ham Company. As a result, we used to get a pretty good discount. She left the company a few years ago and we lost our discount. Honey Baked Ham prices are outrageous. They markup the price anywhere from 300%-400%. However, my sister was close with someone who oversees the Honey Baked Ham production process. A few years ago, my sister reached out to her contact for help and the contact gave us a copycat recipe. The flavor is simply intoxicating and we have been using it for years now. Here is the recipe.

Ingredients:

8 lb bone-in spiral-sliced half ham

2 Tbsp butter melted

2 Tbsp honey

1 ½ cups granulated sugar

1 tsp Bald Buck Bold Taste Seasoning

½ tsp onion powder

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp paprika

Pinch of allspice

Instructions:

If using a slow cooker: Trim ham if needed, then place in the slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW 4-5 hours.
If using an oven: Place ham on a foil-lined roasting pan or super duty rimmed baking sheet. Cover ham loosely in foil. Bake at 275 for 12-15 minutes per pound.

Combine all dry glaze ingredients into a bowl.

Pat half the glaze mixture on the warmed ham then broil for a few minutes, until bubbly and a little caramelized. Then remove from oven.

Put the remaining glaze mixture into a saucepan. Add 3 Tbsp of water, ham juice from the bottom of the slow cooker, or your favorite bourbon. Place on medium heat. Stir and heat to boil. Let it boil for a minute and then remove from heat.

Brush or pour glaze over the ham then broil again for a minute. Be careful not to burn your ham. Remove from oven and let it rest for 5-10 minutes.

Serve warm or cold and I hope you love it as much as we do!

2. Super Easy Easter Bunny Cake

I make this for my grandchildren every Easter. It’s very easy and leaves room for any modifications/additions you can think of. My grandchildren destroy this cake, get pumped full of sugar and I get to send them home to their parents : )

Ingredients:

1 package (18.25 ounces) yellow cake mix

3 ¾ cups of flaked coconut

1 (16 ounces) package vanilla frosting

30 small jellybeans

4 red licorice

Instructions:

Heat oven and prepare two 9 inch round baking pans as directed on the cake box. Prepare cake batter as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.

When the cakes cool down, place one whole 9-inch cake layer on a serving tray, forming the bunny’s head. Cut 2 convex shaped ears (see image below) from each side of the second layer, place them on each side of the head to form ears. Use concave (see image below) shaped piece for the bowtie, place about 1/2 inch below head.

Frost entire bunny covering top and sides of bunny. Pat remaining 3 ¼ cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

3. Bacon Avocado Deviled Eggs

My best friend is the head chef for a popular restaurant in [geoip-full-state]. 2 years ago she gave me this Deviled Egg recipe her restaurant uses. When Easter came, I decided to experiment with it. When my family tasted it, they lost their sh*t. I made 2 dozen of these things and they were all gone within 10 minutes. I only got to eat one. Savages.

Ingredients:

5 slices bacon diced

12 large eggs

4 tablespoons of mayo or sour cream (optional)

2 avocados, halved, seeded, and peeled

4 tablespoons chopped fresh cilantro

2 tablespoon freshly squeezed lemon juice

4 tablespoons chopped fresh chives

Zest of 2 lemon

Bald Buck Seasoning. Use Slow Burn for Spicy or Bold Taste for non-spicy.

Instructions:

Place eggs in a large pot. Add cold water until it is about an inch above the eggs. Bring water to a boil and then let the eggs cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-12 minutes.

Heat a large skillet over medium-high heat. Add the bacon and cook until brown and crispy. Usually takes about 6-8 minutes. Transfer to a paper towel-lined plate, and then set aside. Once cooled, crumble the bacon to a garnish size.

Drain the eggs well and let them cool. Next, peel and cut the eggs in half lengthwise. Be sure to keep the yolks.

In a bowl, mash the yolks and avocado together with a fork until chunky. Stir in cilantro, lemon juice, mayo or sour cream (optional) and lemon zest. Then mix in your Bald Buck seasoning to taste. This will act as your salt so be mindful of how much you use.

Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, then top with bacon. Garnish with chives, a little black pepper, and more Bald Buck seasoning to taste.
You can serve these immediately or cover, refrigerate and serve later. Enjoy!

Here Is Cooking Pro Secret

Bald Buck seasoning is a BBQ Rub a lot of Pit Masters use. However, restaurants, food businesses, and home chefs are using this as their season salt. Whoever thought of this is a genius! Every time I include it in my recipes it gives this unique, delicious flavor that most people will not be able to pinpoint. It’s my little secret. I put it on everything. From roasted vegetables, eggs, meat, potatoes, in my bloody mary, etc. It’s my go-to seasoned salt.

Below is the best YouTube video I found about Bald Buck. I hope these tips help!