Looking for a perfectly moist and savory ham? We have your cure! Try this extremely easy ham recipe to be the center of attention for your Easter feast.
Ingredients:
Butt or Shank Ham
Tin Foil
Instructions:
Heat oven to 350 degrees.
Wrap ham tightly in 2-3 layers of tin foil and put in baking dish or on baking sheet. Bake in oven for 30 minutes per pound. Let rest for 30 minutes before removing tin foil and carving. Serve warm or cold and enjoy!
Everyone has their favorite cheesy potatoes recipe, but we’re bringing you the ultimate recipe. Give this easy and cheesy potato recipe a try for any upcoming get together.
Ingredients:
1 bag frozen hash browns
3 cans cream of chicken soup
2 cups cheddar cheese
4 tbs. melted butter
Pinch of salt and pepper
Instructions:
Heat oven to 350 degrees. Grease 9×13 inch pan.
Mix hash browns, cream of chicken soup, cheddar cheese, butter and salt and pepper together. Add to 9×13 inch pan and bake for 45 minutes or until golden brown. Serve with ham and rolls for the perfect comfort meal.
Naturally dye Eater eggs for an eggcelent science experiment. We have compiled our favorite dying agents below and quick instructions to give you the best colors around. If you don’t see your favorite color, try out any type of produce and let us know the result.
To get all of the colors below, simply bring water, chopped veggie, and vinegar to a boil, strain into a container and add hard boiled eggs. Let sit in the refrigerator for 24 hours.
Beet
2 cups water
2 roughly chopped beets
2 tbs. white vinegar
Onion
2 cups water
2 onion skins
2 tbs. white vinegar
Turmeric
2 cups water
2 tbs. turmeric
2 tbs. white vinegar
Spinach
2 cups water
2 cups spinach
2 tbs. white vinegar
Purple Cabbage
2 cups water
2 cups purple cabbage
2 tbs. white vinegar
It’s time to give you a sneak peep of our favorite Easter goodies. We have put together our favorite Easter themed items to build the best Easter basket of the season for yourself or loved ones.
Begin by selecting the items you would like to build your basket with. Here we have selected
All of these items make for a great Eater basket base as well as excellent head ware for the the great egg hunt.
Next, sort through the great amount of options you have with Easter exclusive candy. Whether it be Cadbury mini eggs or Reese’s eggs, be sure to fill the basket full of Easter treats. We recommend purchasing three different types of treats:
Now that you know exactly what you need to build the best Easter basket for the hoppiest Easter.
Ham and cheese quiche is the quint essential fancy breakfast that is guaranteed to impress any crowd. This recipe is perfect for Sunday breakfast, so make it for your family and get all of the hugs and quiches.
Ingredients:
1 Food Club® pie crust
4 Food Club® eggs
1 cup half-and-half
1 1/2 cup Food Club® shredded cheddar
1 cup diced ham
pinch of salt and pepper
Instructions:
Heat oven to 350 degrees.
Spread pie crust into lightly greased pie dish and bake for 7-10 minutes.
While the pie crust is baking, mix eggs, half-and-half, cheddar and seasoning together in a large bowl. Pour into pie crust and bake for 40 minutes until golden brown. Enjoy piping hot or chilled.
Get to Cloud Nine with ease with these amazing cloud eggs. Their fluffy exterior and runny yolk will complete any breakfast spread- not to mention, they’re just one ingredient.
Ingredients:
Food Club® Eggs
Chives for garnish
Instructions:
Preheat the oven to 425 degrees. Grease baking sheet or line with parchment paper.
Separate the yolk from the whites, keeping both.
Whip the whites to a stiff peak and use a spoon to dollop onto the baking sheet. Bake for 3 minutes.
Remove from oven and add one yolk into the center of the partially bake whites. Bake for 3 more minutes, remove from oven, and sprinkle with chives. Serve with toast or alone.
With so many egg options, how are you supposed to know which ones you like best, how to make them, or (at the very least) what to order at your favorite breakfast joint? We have put together a guide to all things egg so that you can enjoy your protein packed, make-it-or-break-it breakfast essential at any time of the day.
Hard Boiled
A hard boiled egg isn’t just necessary for Easter Deviled Eggs (though delicious), you can enjoy them by themselves for breakfast, crushed in a salad, or in a sandwich. A hard boiled egg is cooked in a rolling boil in its shell to create a fully cooked (hard) yolk.
Scrambled
Scrambled eggs, though made in a variety of ways, are the most beloved of all the egg cooking varieties. To make the perfect scrambled eggs, heat a pan over medium-high heat, add 1 tbs. of butter per egg and continually mix the mixture until you have reached a soft scramble. Add a splash of milk and cheese or seasoning, mix and serve.
Sunny Side Up
Say good morning to the sun with a sunny side up egg. In our opinion, sunny side up eggs are best paired with cubed potatoes or over toast so that the yolk can run and combine all of the breakfast flavors.
Over Easy
Over easy eggs are essential a sunny side up turned upside down. These are great to enjoy on burgers or really anything that requires the buttery taste of the egg white and the runny goodness of the yolk. Note: do be sure to use a non-stick pan. The flip can be extremely tricky.
Poached
A poached egg is often served in the most eggtastic way with a Hollandaise sauce. To create egg-filled dish, start with the poached egg. bring 4-5 inches of water to a simmer, add a dash of vinegar, and swirl the water just before adding the egg. Cook the egg for 8-10 minutes until the white have solidified and the yolk is still runny. In the meantime, make the Hollandaise sauce by whisking the yolks, lemon juice and water over very low heat. Then add butter slowly until sauce has come together. Drizzle the Hollandaise sauce over your perfectly poached eggs for a breakfast of champions.
Carrot cake may sound like you’re trying to hide vegetables in a cake; however, it is deliciously moist and sweet (not to mention, topped with the world’s best cream cheese frosting). Make this show-stopper cake for any occasion.
Ingredients:
Cake-
4 eggs
1/4 cup veggie oil
2 cups white sugar
2 tsp. vanilla extract
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
pinch of salt
3 cups carrots, grated
Cream Cheese Frosting-
1/2 cup butter, softened
8 oz. cream cheese
4 cups powdered sugar
1 tsp. vanilla extract
Instructions:
Preheat oven to 350 degrees and grease 2 9-inch cake pans.
In a large mixing bowl, mix eggs, veggie oil, sugar, and vanilla extract together. Once thoroughly mixed, add flour, baking soda, baking powder, salt, and cinnamon. Fold in grated carrots.
Evenly pour the batter into the 2 cake pans and bake for 50 minutes.
While the cakes are baking, cream butter and cream cheese together. Add powdered sugar and vanilla extract and mix until fluffy.
Once the cakes have cooled, frost the top of one layer, stack the next cake on top, and frost the top of the carrot cake. Enjoy!
April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.
Strawberries
Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.
Avocado
The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.
Beets
Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.
Carrots
Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or
It’s the season for perfectly sweet strawberries and there’s no better way to use them than in dessert. This recipe is a single serving, but don’t feel like you can’t double, triple, or even quadruple the recipe to share with your friends and family.
Ingredients:
1 cub strawberries
2 tbs. sugar
1 tbs. lemon juice
1 cup Full Circle oats
1/4 cup brown sugar
2 tbs. butter, softened
Instructions:
Preheat oven to 350 degrees.
Over medium high heat, mix strawberries, sugar, and lemon juice in a medium sauce pan. Bring to a boil and reduce to a simmer for 10-15 minutes until the strawberries have reduced and thickened.
While the strawberries are reducing, mix oats, butter, and brown sugar until well combined.
Pour the strawberries into a seasoned cast iron pan and top with oat mixture. Bake for 25-30 minutes until oat topping has browned. We personally recommend enjoying with ice cream.