Easter Extravaganza!

Happy Monday Everybody! For those of you who selflessly gave up your favorite go to foods and products for Lent, happy – eat and – use – as –much – as – you – want day after Lent. All week I poked around for amazing recipes, made shouts to foodie friends about what ideas they had for Easter and made the rounds through the blogs. I wanted to make my first Easter dinner far better than great; I wanted it to be perfect. I had it all planned out and I thought it was going to be awesome! However, plans changed.

We went to our favorite spa on Saturday morning and had some royal treatment from one of our favorite people in the area, Heidi. We all got to talking and Heidi told us she was preparing for Easter Sunday and how all of her family was coming over to celebrate. She kindly extended the offer to come over and celebrate Easter with her family. Nick and I accepted her gracious offer and it was a good thing we did! It was so much fun. Heidi and her family are stand up people with an amazing sense of humor, a contagious laugh and are incredibly welcoming! Nick and I fit in right away and got to talking with everybody!

Nick and I wanted to contribute in some way. So we made an AMAZING SMOKED HAM and a couple of great desserts. Let’s get down to it!

Here is what you will need for the Ham:

  • 1 Spiral cut ham, thawed

Dry Rub –

  • 2/3 Cup Brown Sugar
  • 2 tablespoons of white sugar
  • ½ teaspoon of onion powder
  • ¼ teaspoon garlic powder

Glaze –

  • Prepackaged glaze that comes with Ham
  • 2 tablespoons honey
  • 2 tablespoons honey mustard

Smoker prep –

  • Preheat to 250 degrees F
  • Fill with a handful of woodchips
  • 3 tablespoons honey
  • 2 tablespoons apple juice
  • 2 cups water

Directions:

  • Combine all of the ingredients and mix completely
  • Rub the dry rub all over the ham
  • Leave in the refrigerator over night
  • The next day, preheat the smoker to 250 degrees F and add a handful of wood chips
  • In the smoker’s juice tray, add the mixture of 3 tablespoons honey, 2 tablespoons apple juice and water
  • Brush the Ham with any excess juice in the bottom of the bowl [that the Ham marinated in overnight]
  • Cook the Ham for 3 hours or until the internal temperature is about 120 degrees F

Now for the Glaze –

  • In a small saucepan, combine the prepackaged glaze, honey mustard and regular bear honey
  • Let simmer for about 5 minutes
  • After about an hour or an hour and a-half  baste the ham with the glaze, making sure you glaze the ENTIRE ham
  • After you glaze the entire ham, turn the heat to 275 degrees F for about 30 minutes so that you get a good smoky flavor creation
  • Reduce the heat for the last 30 minutes to hour

Now I have a love – hate with the smoker. But, I have to admit this HAM was AMAZING! I’m serious. I loved the slight smoky flavor on the ham, the nice tender meat and the sweet glaze. I loved it!! I want to make another one this week, that’s how much I adored this recipe! Nick really enjoys experimenting with marinades and is enjoying the smoker – he hit this one out of the park!!!

Now let’s get to our desserts; we made two. Heidi told us there were going to be some younger kids around, so I thought we would do a fun dessert that they would really enjoy and if they were running around it would not be messy. Are you ready to know what we made? We made Peeps in a Nest, which were inspired by my friend Ashley who debuted them on her personal facebook page!!

Here is what you will need:

  • 3 tablespoons butter
  • 4 ½ cups mini marshmallows
  • 6 cups Crispy Rice cereal
  • Peeps
  • Chocolate Candy

Directions:

  • Grease cupcake tins – regular sized and mini version
  • Melt butter
  • Add marshmallows and stir frequently until completely melted
  • Once melted, add the cereal and mix thoroughly
  • Grease your hands and immediately begin to press the mixture into the cupcake tins
  • While still warm & malleable, add the peeps and the candies in whatever fashion that suits you

We had some leftover chocolate dipped peeps, so we added those to our platters. Have as much fun as you want with them – I certainly did!

Now let’s get to get the grown up dessert. Ron Locke, a fellow foodie friend of mine blogged about this great blueberry cobbler the other week and I instantly fell in love with the picture! I was sure I wanted to incorporate the cobbler to my Easter dinner. I changed it up a bit to make it my own and it turned out wonderful!

Here is what you will need:

  • 1 cup flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup sugar
  • 3 tablespoons brown sugar
  • 1 cup milk
  • ½ cup butter
  • 3 ½ cup blackberries

Directions:

  • Preheat oven to 350 degrees F
  • Melt butter over medium heat
  • Add the butter to the bottom of a baking dish
  • Whisk together the flour, baking powder, salt, sugar, 1 ½ tablespoons brown sugar and milk
  • Now pour the flour mixture over the butter in the baking dish
  • Sprinkle with 3 cups blackberries and then sprinkle the remaining brown sugar over the top of the mixture

  • Bake for about 45 to 50 minutes, or until the cobbler is a nice golden brown on top
  • About 35 minutes into the cooking process, sprinkle the remaining blackberries over the top
  • Serve warm or cold – either way, it is sweet and delicious!

I was not sure how this was going to work out and I was slightly stressed because I was debuting it to a family who knows how to cook. Most time I consider Grandmother’s to be the harshest critics because they have been around the oven block more times than we could imagine. Well, I tasted it and I was pleased, but I had to wait for Heidi’s grandmother to give the thumbs up. I should tell you, she did not know I made it and I watched her eat it all up! Then as the leftovers were being divided between the masses, Grammy wanted to take MY cobbler home with her! SCORE! I cannot wait to make it again!!

This Easter was very special and I was honored to share it with Heidi & her family! Nick and I have been truly blessed with great people in our lives. I am so sad to have to leave them!

Until Next Time,

Happy Monday