Post Your Favorite Easter Recipes Here

[Ro-Ro]

Bump! Easter is almost here!

[Ro-Ro]

[QUOTE=steveswench;317415]It's a bit $$ to make but it's absolutely delicious! It's also very rich-so a little goes a long way, a 9 x 13 will serve quite a few.
I lightened it up by using only a cup of heavy cream and then ½ & ½ for the rest. I also used 2 pkgs. of frozen spinach instead of fresh. I added canned mushrooms and used fontina cheese rather than the brie called for. I didn't drzzle the olive oil on top, it doesn't need it.
This would be fantastic for an Easter brunch.






Savory Spinach and Artichoke Bread Pudding
10 to 12 servings


Ingredients
1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons Italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
6 large eggs
3 cups heavy cream
2 cups milk
2 tablespoons fresh lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.


Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm[/QUOTE]

I wonder if I could prepare this and freeze and then bake on Easter Sunday???

[jewels]

Ham with Pineapple

1 (12 pound) bone-in ham
1/2 cup whole cloves
1/2 cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino
cherries
1 (12 fluid ounce) can or bottle lemon-lime
flavored carbonated beverage

Directions:
1. Preheat the oven to 325 degrees F (160 degrees C).
2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
3. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving