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Classic Easter ham dinner...

Lemon-Macadamia Nut Bread

2 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup macadamia nuts, toasted, coarsely chopped
1 1/4 cups milk
1 tablespoon grated lemon peel
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup sugar
3 tablespoons lemon juice


Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening. In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly.
Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Baked Ham with Balsamic Brown Sugar Glaze


6- to 8-pound fully cooked smoked bone-in ham
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired


Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F.
Garnish with orange slices and cherries.

Loaded au Gratin Potatoes

1 box (4.9 oz) Betty Crocker® au gratin potatoes
2 cups boiling water
1 cup half-and-half
2 tablespoons butter
6 slices bacon, cooked, crumbled
1 cup shredded Monterey Jack cheese (4 oz)
1/4 cup sliced green onions (4 medium)
1/4 tsp coarse ground black pepper

1/2 cup Progresso® plain bread crumbs
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley


Heat oven to 375°F. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter.
Stir in remaining potato ingredients. Bake uncovered 25 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley.

Asparagus with Maple-Mustard Sauce

2 lb asparagus
2 tablespoons real maple syrup or maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil


Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain. In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

Layered Yogurt Fruit Salad

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted


Mix yogurt and orange juice; set aside. In 2 1/2-quart clear glass bowl, layer fruit in order listed.
Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.

Lemon Cheesecake

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
1 teaspoon grated lemon peel

2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping


Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour.
Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly.
Press in bottom and 1 1/2 inches up side of pan. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches.
Leave cheesecake in oven 30 minutes longer. Remove cheesecake from oven; place on cooling rack.
Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.
Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.

Sparkling Citrus Punch
2 cups cold water
1/2 can (12-ounce size) frozen tangerine or orange juice concentrate, thawed
1/2 can (12-ounce size) frozen grapefruit juice concentrate, thawed
1 bottle (1 liter) sparkling water, chilled


Mix all ingredients in punch bowl. Serve over ice

Special Touches
Make an easy ice ring using a ring mold or bundt cake pan that fits inside your punch bowl.
Arrange sliced fruit or berries and mint leaves in the mold. Add water to fill three-fourths full; freeze until solid, then unmold.
Using fruit-flavored sparkling water brings another level of flavor to this sensational sparkling punch.
For fruity ice cubes, drop small strawberry slices and mint leaves into a filled ice-cube tray before the water is frozen. Add fruity cubes to the pitcher or punch bowl just before serving.
Chill the pitcher or punch bowl, and fill with citrus punch just as your guests arrive.

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