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I’ve got some extended space this week to really share some of my favorite Easter recipes! I’m hosting my in-laws this weekend for the holiday, and that always makes me nervous because my mother-in-law is a phenomenal cook. She always says she likes my cooking, but sometimes I feel like she thinks she has to say that!

Either way, here are some of the recipes I am going to be sharing with them this weekend, so hopefully they are the hits!

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CANDIED CARROTS

1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias

1 1/4 tsp. kosher salt, divided, plus more to taste

1/4 c. packed light brown sugar

3 tbsp. salted butter

2 tbsp. apple cider vinegar

Black pepper, to taste

1/4 c. fresh parsley leaves, chopped

Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.

Add the brown sugar, butter, vinegar, remaining 1/4 teaspoon of salt, and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.

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SAUTEED SUGAR SNAP PEAS

1 lb. sugar snap peas

1 tbsp. olive oil

1 tsp. salt

1/2 tsp. ground black pepper

1 tbsp. butter

1 tbsp. lemon juice

Snap the stem end of the peas; pull the string off of the length of the pod, and discard.

Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Add the snap peas, salt, and black pepper. Cook, stirring occasionally, until tender yet crisp, 3 to 5 minutes.

Remove from the heat. Add the butter and lemon juice and stir well to coat. Serve immediately.

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CROCK POT MAC & CHEESE

1 16-oz. box elbow macaroni

2 1/2 c. whole milk, plus more for serving

1 12-oz. can evaporated milk

1/2 c. heavy cream

4 tbsp. unsalted butter

1 tsp. kosher salt

1/2 tsp. ground black pepper

1/4 tsp. paprika

1/8 tsp. cayenne

1/4 lb. American cheese, cubed

1 8-oz. bag shredded sharp cheddar cheese

1 c. shredded smoked gouda cheese

In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne. 

Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.) 

With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch. 

Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)

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POTATOES AU GRATIN

2 tbsp. butter, softened

4 russet potatoes, scrubbed clean

1 1/2 c. heavy cream

1/2 c. whole milk

2 tbsp. flour

4 cloves garlic, finely minced

1 tsp. salt

Freshly ground black pepper, to taste

1 c. sharp cheddar cheese, freshly grated

Preheat oven to 400°F.

Smear the butter all over the bottom of a 2-quart baking dish.

Slice potatoes, then cut the slices into fourths.

In a medium bowl, whisk together cream, milk, flour, garlic, salt, and plenty of pepper. 

Place a third of the potatoes in the bottom of the baking dish. Pour a third of the cream mixture over the potatoes. Repeat this 2 more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes, or until the potatoes are golden brown and really bubbling. Add the cheese to the top of the potatoes and bake until the cheese is melted and bubbly, 3 to 5 minutes more.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

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GLAZED EASTER HAM

1 whole fully cooked bone-in ham (15 to 18 pounds)

whole cloves

3 c. brown sugar

1/2 c. spicy brown mustard

1 can Dr. Pepper, Root Beer or Coke

3 tbsp. apple cider vinegar

Preheat the oven to 325°F.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temperature; just check the package.)

In a small saucepan, heat the brown sugar, mustard, vinegar, and soda until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15 to 20 minutes before carving.

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CARROT CAKE CHEESECAKE

FOR THE CAKE:

1 c. granulated sugar

1/3 c. canola oil

2 large eggs

1 c. all-purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda 

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1 c. finely grated carrots

3/4 c. chopped toasted pecans, plus more for decorating

Nonstick cooking spray

FOR THE CHEESECAKE:

2 (8-oz.) packages cream cheese, at room temperature

1/2 c. sour cream

1/2 c. granulated sugar

1 tbsp. all-purpose flour

1/4 tsp. kosher salt 

2 large eggs, at room temperature

2 tsp. vanilla extract

For the cake: Preheat the oven to 350°F. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.

Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and spread into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes. Let cool for 30 minutes.

For the cheesecake: Meanwhile, reduce the oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.

Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.

Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.

To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve. 

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WHITE WINE SPRITZER

FOR THE FRUITY ICE CUBES:

Fresh blackberries

Sliced strawberries

FOR THE SPRITZER:

12 fruity ice cubes

1 1/2 c. very cold white wine

1/2 c. sparkling water or club soda

Lemon slices, for garnish

Fresh mint sprigs, for garnish

To make the fruity ice cubes: Add blackberries and strawberries to the wells of two ice cube trays as desired. Add water until each well is three-fourths full. Freeze until solid, about 12 hours.

To make the spritzers: Divide the fruity ice cubes between two wine glasses. Divide the wine between the glasses, then top evenly with the sparkling water. Garnish each spritzer with lemon and mint, if you like.

TFD: Go quickly, and tell His disciples that He is risen from the dead. — Matthew 28:7.

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