Tag Archives: Happy Easter

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

Method

  1. Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
  2. Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
  3. Separate 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.
  4. Layout 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.
  5. Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
  6. Plate your cottontails and enjoy your adorable treat!
sugar cookies with chocolate candy eggs on top

Food Club® Bird’s Nest Sugar Cookies

sugar cookies with chocolate candy eggs on top

These bird’s nest sugar cookies are sure to be the hit of your Easter themed treats. They’re easy to make, and even easier to eat. Happy baking!

Ingredients:

Food Club® Sugar Cookie Chub

Candy Coated Chocolate Eggs

Instructions:

Follow the Food Club® sugar cookie instructions and preheat your oven to required degree.

Line a baking sheet with parchment paper. Slice and shape the cookie dough to create the nest.

Bake for 5-7 minutes until cooked about halfway through. Take them out of the oven and carefully press the chocolate eggs into each cookie.

Bake for remaining 3-5 minutes until golden brown. When finished, let them cool before eating.

Serve, and enjoy!

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