Appetizers Galore

Published online: Apr 02, 2020 Articles
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Happy Spring everyone! Spring is an amazing time of year; it’s about rebirth, starting over and new beginnings. Along with spring comes one of my favorite holiday meals: Easter dinner. To add some extra flavor to your Easter meal, I want to share with you some delicious glazes for your ham, a simple twist on “funeral” potatoes, fresh green beans and a scrumptious dessert.

Ham Glazes:

Apricot/Orange glaze

½ c. apricot jam

½ c. orange marmalade

1 tsp. chili pepper paste*

1 clove garlic, minced

Honey Mustard

½ c. honey

½ c. brown sugar

1 tbsp. stone ground mustard

1 tsp. ginger, ground

1 clove garlic, minced

Raspberry 

1 c. seedless raspberry preserves; blackberry is also delicious

2 tbsp. red wine vinegar

1 tbsp. chili pepper paste* 

2 tbsp. brown sugar

2-3 cloves of garlic, minced

 Instructions for each glaze: Whisk together its ingredients and brush over your ham once every hour.

* For the chili pepper paste, I use the Gourmet Gardens brand. You can find it at Winco or Walmart next to the fresh herbs.

“Funeral” or Creamy Cheesy Potatoes

1 bag frozen hash browns

1 c. smoked white cheddar cheese, shredded

1 c. cheddar cheese, shredded

1 c. mozzarella, shredded

½ tsp. ground mustard

½ tsp. garlic powder

S&P

2 c. heavy cream

Instructions: Grease a 9x13 inch pan. Put the hash browns in the pan. Mix in the cheeses. Sprinkle spices over the top. Pour in heavy cream. Bake at 375 degrees for 40-50 minutes

  • These are gluten free! Experiment by adding in your favorite veggies or meat

Green Beans

1-2 lb green beans, ends snipped

½ lb bacon, cooked and chopped

½ c. sliced almonds

1 tbsp. Garlic, minced

Olive oil/butters

S&P

Instructions: In a large skillet over medium/high heat drizzle olive oil or melt 3 tbsp. butter. Toss in green beans and cook for 3-4 minutes, stirring occasionally.  Add garlic and sprinkle with S&P. Cook another 3-4 minutes, stirring occasionally. Once beans are soft, but still firm toss in almonds and bacon. Sauté 1-2 minutes more. Serve immediately.

Tangerine Cake

For the cake:

1 White cake mix

1 c. Flour

1 c. Sugar

½ tsp. Sea Salt

1 tsp. Baking Powder

1&1/3 c. water 

1 tsp. vanilla

2 tsp. tangerine extract or orange extract

Zest of 1 tangerine/orange

Juice of 1 tangerine/orange

2 tbsp. Butter, melted

1 c. Sour Cream

2 Eggs + 2 Egg whites

¼ tsp. orange gel food coloring

For the frosting:

2 (8 oz) cream cheese

1 c. butter

1 tbsp. vanilla

½ tsp. tangerine extract

Juice of 1 tangerine

2 lb Powdered Sugar

Cake:

Place all dry ingredients in mixing bowl. Whisk in water, juice, zest and extracts. Next, whisk in sour cream and butter. Whisk in eggs. Pour evenly into three, greased 8” round pans, Or into cupcake tins with liners filling 2/3 full. Bake at 325 degrees for 25-30 minutes or 15-20 minutes for cupcakes. You should get 30-36 cupcakes. A toothpick should come out clean. 

Frosting: 

Using a stand mixer with the whisk attachment, whip cream cheese and butter until smooth and fluffy. Add extract and juice. Then add powdered. Whip on high for 3-5 minutes until smooth and very fluffy.

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