Tag Archives: Easter Sunday

Easter Events



Easter is a wonderful time to spend with friends and family. Join us for our Easter events where we will have fun activities for everyone! 

Whether you celebrate by dyeing Easter eggs or just love eating all the chocolate candies, we would love to see you in our stores. 

Here are some fun facts about Easter:

  • “The White House Easter Egg Roll” event has been celebrated by the President of the United States and their families since 1878.
  • The first story of a rabbit (later named the “Easter Bunny”) hiding eggs in a garden was published in 1680.
  • Egg dyes were once made out of natural items such as onion peels, tree bark, flower petals, and juices.
  • 70% of Easter candy purchased is chocolate.
  • 76% of Americans think the ears of a chocolate bunny should be the first to be eaten.

View our events calendar below:

CENTERVILLE – Join us at the Centerville Dick’s Market on Saturday, April 13, 2019 at 9 a.m. for an Easter Egg Hunt 

BOUNTIFUL – Visit the Dick’s Market in Bountiful on Saturday, April 20, 2019 from 10 a.m. to 2 p.m. for an Easter coloring contest, cookie decorating, Easter Egg hunt and photos with the Easter Bunny.

sliced ham on a cutting board with garnishing

Apricot-Mustard & Herbed Panko Glazed Ham

sliced ham on a cutting board with a side of apricot mustard and garnishing

Easter Sunday calls for a delicious ham recipe. Try this twist on a holiday classic with an apricot and mustard flare. Check out our Weekly Ad to make the most of your shopping list.

Click here to watch the recipe video.

Ingredients:

1 spiral sliced ham (7 to 8 pounds)

1½ cups apricot preserves

1 cup brown sugar

¼ cup Asian-style hot mustard

1 tablespoon Worcestershire sauce

¾ cup panko breadcrumbs

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley

2 tablespoons unsalted butter, melted

2 teaspoons grated lemon zest

½ cup hot water

Instructions:

Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.

In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.

Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.

Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

Chef Tip:

Serve with coarse ground mustard, if desired.

Approximate nutritional values per serving: 564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol, 2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein

sliced ham on a cutting board with garnishing

Apricot-Mustard & Herbed Panko Glazed Ham

sliced ham on a cutting board with a side of apricot mustard and garnishing

Easter Sunday calls for a delicious ham recipe. Try this twist on a holiday classic with an apricot and mustard flare. Check out our Weekly Ad to make the most of your shopping list.

Click here to watch the recipe video.

Ingredients:

1 spiral sliced ham (7 to 8 pounds)

1½ cups apricot preserves

1 cup brown sugar

¼ cup Asian-style hot mustard

1 tablespoon Worcestershire sauce

¾ cup panko breadcrumbs

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley

2 tablespoons unsalted butter, melted

2 teaspoons grated lemon zest

½ cup hot water

Instructions:

Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.

In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.

Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.

Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

Chef Tip:

Serve with coarse ground mustard, if desired.

Approximate nutritional values per serving: 564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol, 2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein

sliced ham on a cutting board with garnishing

Apricot-Mustard & Herbed Panko Glazed Ham

sliced ham on a cutting board with a side of apricot mustard and garnishing

Easter Sunday calls for a delicious ham recipe. Try this twist on a holiday classic with an apricot and mustard flare. Check out our Weekly Ad to make the most of your shopping list.

Click here to watch the recipe video.

Ingredients:

1 spiral sliced ham (7 to 8 pounds)

1½ cups apricot preserves

1 cup brown sugar

¼ cup Asian-style hot mustard

1 tablespoon Worcestershire sauce

¾ cup panko breadcrumbs

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley

2 tablespoons unsalted butter, melted

2 teaspoons grated lemon zest

½ cup hot water

Instructions:

Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.

In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.

Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.

Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

Chef Tip:

Serve with coarse ground mustard, if desired.

Approximate nutritional values per serving: 564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol, 2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein

sliced ham on a cutting board with garnishing

Apricot-Mustard & Herbed Panko Glazed Ham

sliced ham on a cutting board with a side of apricot mustard and garnishing

Easter Sunday calls for a delicious ham recipe. Try this twist on a holiday classic with an apricot and mustard flare. Check out our Weekly Ad to make the most of your shopping list.

Click here to watch the recipe video.

Ingredients:

1 spiral sliced ham (7 to 8 pounds)

1½ cups apricot preserves

1 cup brown sugar

¼ cup Asian-style hot mustard

1 tablespoon Worcestershire sauce

¾ cup panko breadcrumbs

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley

2 tablespoons unsalted butter, melted

2 teaspoons grated lemon zest

½ cup hot water

Instructions:

Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.

In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.

Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.

Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

Chef Tip:

Serve with coarse ground mustard, if desired.

Approximate nutritional values per serving: 564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol, 2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein

sliced ham on a cutting board with garnishing

Apricot-Mustard & Herbed Panko Glazed Ham

sliced ham on a cutting board with a side of apricot mustard and garnishing

Easter Sunday calls for a delicious ham recipe. Try this twist on a holiday classic with an apricot and mustard flare. Check out our Weekly Ad to make the most of your shopping list.

Click here to watch the recipe video.

Ingredients:

1 spiral sliced ham (7 to 8 pounds)

1½ cups apricot preserves

1 cup brown sugar

¼ cup Asian-style hot mustard

1 tablespoon Worcestershire sauce

¾ cup panko breadcrumbs

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley

2 tablespoons unsalted butter, melted

2 teaspoons grated lemon zest

½ cup hot water

Instructions:

Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.

In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.

Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.

Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

Chef Tip:

Serve with coarse ground mustard, if desired.

Approximate nutritional values per serving: 564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol, 2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

Cotton Tails

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?

Ingredients:

Food Club® Pretzels

Marshmallows

Food Club® White Chocolate Chips

Pink Food Coloring

Instructions:

Start by grabbing a baking sheet and lining it with wax/parchment paper. Lay out desired amounts of pretzels and place marshmallows on top.

Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.

Separate a 1/4 of the white chocolate chips out. Put both portions into microwave safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.

Lay out a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.

Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).

Plate your cotton tails and enjoy your adorable treat!