Cozy Easter feast

Tasty Ham Steaks with Maple Glaze For 2

Ingredients

Ingredients

2 slices ham steak

1 cup brown sugar

1 cup maple syrup

2 tablespoons Dijon mustard

1 ½ teaspoons distilled white vinegar

15 whole cloves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.

2. Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.

3. Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

Muffin Tin Potatoes Gratin

Ingredients

cooking spray

2 tablespoons butter

3 cloves garlic, minced

2 tablespoons all-purpose flour

3/4 cup milk

1/2 cup freshly grated Parmesan cheese

salt and ground black pepper to taste

2 large potatoes, peeled and thinly sliced

Directions

1. Preheat oven to 400 degrees F. Spray 12 muffin cups with cooking spray or grease with butter.

2. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.

3. Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.

4. Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.

5. Bake in the preheated oven until potatoes are tender, about 25 minutes.

Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing

Ingredients

• 2 slices smoked bacon

• 2 large eggs

• 2 teaspoons vegetable oil

• 2 skinless, boneless chicken breast halves, cubed

• 1 white onion, sliced

• ¾ cup sliced fresh mushrooms

• 3 cups torn iceberg lettuce

• ½ red bell pepper, diced

• 10 cherry tomatoes

• 2 ounces white Cheddar cheese, cut into 1/2-inch cubes

• ¼ cup mayonnaise

• salt and ground black pepper to taste

Directions

1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.

2. Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.

3. Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.

4. Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

Carrot-Raisin Salad (Bunny Salad)

Ingredients

4 carrots, grated

2 apples, chopped

1 stalk celery, chopped

1 tablespoon lemon juice

1/2 cup raisins

1/2 cup vanilla yogurt

1/2 cup chopped walnuts

1/2 teaspoon ground cinnamon, or to taste

Directions

Stir the carrots, apples, celery, lemon juice, raisins, yogurt, walnuts, and cinnamon together in a mixing bowl until evenly blended. Refrigerate 1 hour before serving.

Courtesy allrecipes.com