Easter Egg Bread

Easter Egg Bread

Yields: 1 loaf
Preparation Time: 1 hr 15 min
Cooking Time: 25 min
Ingredients
• 2 cups plus 2 teaspoons water, divided
• 4 teaspoons white vinegar
• 4 different food colors
• 4 eggs (see Note)
• 1 pound frozen bread dough, thawed
• 1/3 cup confectioners' sugar
Instructions
1. In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon vinegar. Add about 1/4 teaspoon of a different food color to each cup.

2. Place 1 egg (in shell) in each cup and allow to sit until the desired color is attained, turning eggs occasionally with a spoon. Remove to paper towels to drain and dry completely.

3. Divide dough into thirds. On a lightly floured surface, roll each piece of dough into a 24-inch rope. Braid strips together then place on a baking sheet and form into a ring, pinching ends together to seal. Tuck colored eggs into the braid, spacing them evenly. Cover loosely with plastic wrap and let rise at room temperature 1 hour, or until doubled in size.

4. Preheat oven to 375 degrees F. Bake 25 to 30 minutes, or until golden; allow to cool slightly.

5. In a small bowl, combine confectioners' sugar and the remaining water, stirring until thoroughly blended. Brush warm bread with sugar glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve.

Notes
• Feel free to decorate the eggs any way you like, but remember: they need to be raw when you start (so they don't overcook).

Deviled Easter Eggs

Deviled Easter Eggs

Ingredients
• 1 dozen large eggs
• 2 tablespoons grated onion
• 1 clove garlic, pasted or grated
• 2 tablespoons pickle relish, such as Heinz
• About 1 teaspoon Worcestershire sauce
• 1 tablespoon mustard, yellow or Dijon
• 2 teaspoons to 1 tablespoon hot sauce
• Salt and pepper
• 1 teaspoon paprika
• 3 to 4 tablespoons mayonnaise
• Thinly sliced red pepper, for garnish
• 24 capers, for garnish
Yields: 12 deviled Easter eggs
Rachael Ray

Mediterranean Layered Dip

Mediterranean Layered Dip

INGREDIENTS:
1 cup unsalted butter
3/4 pound feta cheese, crumbled
1 (8 ounce) package cream cheese,
softened
2 cloves garlic, minced
1 shallot, minced 3 tablespoons dry vermouth
ground white pepper, to taste
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
DIRECTIONS:
1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Caramelized Bacon

Caramelized Bacon

INGREDIENTS:
1 1/4 cups packed brown sugar
1/2 teaspoon ground cinnamon 1 pound sliced bacon
DIRECTIONS:
1. Preheat oven to 400 degrees F
2. In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a rack on a baking sheet.
3. Bake 8-10 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

If you want a more savory flavor, substitute dry mustard for the cinnamon

Note: For easy cleanup, line the pan with foil

Honey Glazed Ham in the Slow Cooker

Honey Glazed Ham in the Slow Cooker

The Ingredients.
serves 6-8.

5-7 pound bone-in ham
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup butter, melted
1 teaspoon gluten free Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons ground thyme

The Directions.

Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham. and cook on low for 6 hours, or until heated through.
Stephanie Dea

Fruit Roll Sushi

Fruit Roll Sushi

Serves: 30
Preparation Time: 10 min
Ingredients
• 1 tablespoon butter
• 12 marshmallows
• 2 cups crispy toasted rice cereal
• 4 (4-1/2-inch) square fruit roll-ups (1/2 ounce each)
• 6 assorted licorice or fruit twist sticks, cut in half crosswise
Instructions
1. In a medium saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in cereal until completely coated.

2. On a flat surface, unroll fruit roll-ups. Spread equal amounts of cereal mixture over each roll-up, covering entire surface and packing mixture flat.

3. Place 3 different-colored licorice or fruit twists in center of each and roll tightly into a log, sealing where edges meet. Squeeze rolls gently to secure. Trim ends and slice with a serrated knife into 1/2-inch pieces. Serve, or store in an airtight container until ready to serve.

Notes
Tip: To give your snacks the most variety and color, use different-colored and -flavored fruit roll-ups and licorice or fruit twist sticks. And if you can't find different-colored licorice, you can even use gummy worms.

Homemade Marshmallow Peeps

Homemade Marshmallow Peeps

Adapted from Martha Stewart
Makes around 1 1/2 cups
o 1 packet unflavored gelatin (2 1/2 teaspoons)
o 1/3 cup cold water, plus 1/4 cup
o 1 cup sugar
o Colored sugar (or make your own with food coloring and sugar)
o Cocoa powder and water (optional; for eyes and nose)
Lightly coat a silicone mold or small pan with non-stick spray.
In a small saucepan, combine 1/3 cup cold water and sugar. Whisk together over medium heat. Once sugar is dissolved, stop stirring and cook until mixture reaches softball stage (between 235-240°F).
While sugar mixture is boiling, sprinkle gelatin over 1/4 C cold water in a large, deep heatproof bowl (a stand mixer bowl is perfect for this). Let stand for about 1 minute, until it softens.
Once the syrup reaches softball stage, remove from heat. Turn mixer on low and carefully pour hot syrup into into gelatin, avoiding the beaters and sides of the bowl. Increase to medium-high speed and beat for 8-10 minutes, until mixture thickens, turns white and can hold soft peaks. Immediately and quickly spoon into prepared mold or pan (the mixture will set quickly so don’t wait long).
If you used a pan, cut desired shapes out of marshmallow with lightly greased cookie cutters. If you used a mold, wait a few minutes and then pop them out of the mold.
Drop marshmallows onto a plate covered with colored sugar and move them around to coat each side.
To make eyes and nose, sprinkle some cocoa powder on a clean plate. Dip a toothpick in water and then dip wet tip into cocoa. Dab dots onto sugar covered marshmallow.