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Easter Made Easy

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Strawberry Spring Salad
Slow Cooker Marmalade Pork Tenderloin
Grandma Lori's Marmalade Glazed Ham
Strawberry Tres Leches Cake

(Family Features) Easter is a time to be with your loved ones: To gather with your family, share meals, and enjoy traditions that have passed from one generation to the next.

Recreate those memories and make new ones with these delicious Easter dinner recipes, including savory Slow Cooker Marmalade Pork Tenderloin, a family favorite from Tamie J. of Prosper, Texas, last year's Grand Prize Winner in the Spreading Smucker's® Traditions Recipe Contest. With these recipes, Easter dinner can be a warm and relaxed affair, with plenty of time for creating new memories together.

For more Easter recipes to help your family celebrate, visit www.smuckersenespanol.com.

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Strawberry Spring Salad

  • 1/2 cup Smucker's® Strawberry Syrup
  • 2 tablespoons Crisco® Pure Canola Oil
  • 2 tablespoons white vinegar
  • 1 5-ounce package spring salad greens or other salad greens mix
  • 4 green onions, thinly sliced
  • 1 tangerine or small orange, peeled, seeded, cut into bite-size pieces
  • 12 strawberries, sliced vertically
  • 1/4 cup sunflower kernels
  • 1/4 cup blue cheese, crumbled
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    1. Combine syrup, oil and vinegar to make vinaigrette. Whisk until blended.
    2. Place salad greens, green onion, orange pieces, strawberries and sunflower kernels in a large salad bowl.
    3. Add vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately.

Preparation Time
10 minutes

Yield 6 servings

Slow Cooker Marmalade Pork Tenderloin

  • 2 tablespoons olive oil
  • 3 pounds pork tenderloin
  • 1/2 cup teriyaki sauce
  • 1 cup chicken broth
  • 1 10-ounce jar Smucker's® Sweet Orange Marmalade
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup brown sugar
  • 3 cloves garlic
  • 1 large onion, sliced
  • 1 package fresh mushroom caps
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes
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    1. Heat olive oil in skillet over medium-high heat. Brown tenderloin on all sides.
    2. In blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar and garlic. Blend until a smooth sauce.
    3. Put browned tenderloin into slow cooker. Slice onion and add to slow cooker. Add mushrooms, pepper, salt and pepper flakes. Cover with the teriyaki sauce mixture. Cook on high for about 4 hours.
    4. Turn tenderloin a couple of times while cooking.
    5. When done, remove the tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over top.

Yield 8 servings

Grandma Lori's Marmalade Glazed Ham

  • 1 8 to 10-pound fully cooked spiral sliced ham
  • 1 18-ounce jar Smucker's® Sweet Orange Marmalade
  • 3/4 cup firmly packed brown sugar
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    1. Heat ham according to package directions.
    2. Combine orange marmalade and brown sugar in small bowl until blended. Remove ham from oven 30 minutes before end of suggested bake time. Brush glaze over ham.
    3. Bake an additional 30 minutes. Remove ham from oven and let rest 5 to 10 minutes. Spoon pan juices over ham and serve.

Preparation Time
30 minutes

Cook Time
2 hours

Yield 14 to 16 servings
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Notes, Tips & Suggestions
Tip: For a thicker sauce to serve with baked ham, drain pan juices into a small saucepan. Heat to boiling; reduce to medium heat. Stir 3 tablespoons cornstarch into 3 tablespoons cold water until smooth. Blend into pan juices, stirring constantly until thickened. Spoon warm sauce over ham and serve.
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Strawberry Tres Leches Cake

  • Crisco® Flour No-Stick Spray
  • 5 large eggs, at room temperature, separated
  • 1 cup sugar, divided
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury Best® All Purpose Flour
  • 1 1/2 teaspoons baking powder
Milk Mixture
  • 2/3 cup milk
  • 2/3 cup Eagle Brand® Sweetened Condensed Milk OR 2/3 cup Magnolia® Sweetened Condensed Milk
  • 1 5-ounce can Pet® Evaporated Milk, (2/3 cup)
Filling and Topping
  • 1 12-ounce jar Smucker's® Strawberry Preserves
  • 1 cup (1/2 pint) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • Fresh sliced strawberries and mint for garnish
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    1. For Cake: Beat egg yolks and 3/4 cup sugar in a large mixer bowl with an electric mixer on medium-high speed until almost stiff. Blend in milk, vanilla, flour and baking powder. Wash beaters.
    2. Whip egg whites in a small mixer bowl on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until firm but not dry. Gently fold egg whites into yolk mixture. Pour batter into prepared pan. Bake 34 to 36 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes.
    3. Loosen edge of cake with a knife before removing cake from pan. Invert cake onto deep serving plate. Using a two-pronged meat fork or skewer, pierce surface of cake several dozen times. In a small bowl, blend milk, sweetened condensed milk and evaporated milk. Slowly pour over cake, allowing it to be absorbed before adding more. Repeat until all the milk is used. Cover cake and refrigerate overnight.
    4. For filling and topping: Chill beaters and small mixing bowl in refrigerator for 10 minutes. Cut cake in half horizontally. Remove top, spread bottom layer with strawberry preserves. Replace top of cake. Beat cream and powdered sugar in small bowl at medium-high speed until stiff peaks form. Frost cooled cake. Decorate with sliced strawberries and mint, if desired. Store loosely covered cake in refrigerator.
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Preparation Time
25 minutes

Cook Time
35 minutes

Yield 12 servings

SOURCE: Smucker's

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