Easter Egg Baskets Sp5 Recipes

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EASTER EGG BASKETS #SP5



Easter Egg Baskets #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Ham, Eggs, Cream cheese & cheddar Simply Potato baskets

Provided by Debbie V.

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

2 (20 ounce) bags Simply Potatoes® Shredded Hash Browns
1 (8 ounce) package cream cheese
1/2 lb cooked sliced deli ham
12 slices bacon
3 cups shredded cheddar cheese

Steps:

  • Using a Large nonstick muffin tin press shredded potatoes into a large size muffin tin on the bottom and up the sides. Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool.
  • Crack 12 eggs whisk add 1 brick of softened cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, . Pour egg mixture into all 12 simply potato baskets & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve.
  • While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles. When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy! Yummy!

CHICKEN'S EGG EASTER BASKET



Chicken's Egg Easter Basket image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 1 cupcake

Number Of Ingredients 23

1 Vanilla Cupcake, recipe follows
Basic Glaze Icing, tinted light blue, recipe follows
Green Coconut Grass, recipe follows
6 small yellow malted milk eggs
2 2/3 cups sugar
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2 1/2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 1/3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon fine salt
3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)
2 cups sweetened shredded coconut
1 to 2 teaspoons liquid green food coloring
1/2 to 1 teaspoon liquid yellow food coloring

Steps:

  • Dip cupcake into the icing; let excess drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top.
  • Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
  • Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
  • Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes.
  • Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
  • Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
  • Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

EGGS IN BASKETS



Eggs in Baskets image

Provided by Sunny Anderson

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone

Steps:

  • Special equipment: jumbo sized 6-cup muffin tin
  • Heat the oven to 350 degrees F.
  • In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
  • Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
  • Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
  • Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
  • Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
  • Top the eggs with crispy prosciutto and serve immediately.

ITALIAN EASTER EGG BASKET (PUPA CU L'OVA)



Italian Easter Egg Basket (Pupa Cu L'ova) image

This is a traditional treat brought over from Italy which is made for the celebration of Easter. I have fond memories of my mother making this each year. I don't know how to describe this tasty treat. It's not a cake nor is it a cookie. It's somewhere in between. All I know is that I like it, it's delicious and I enjoy it very much Please feel free to alter this recipe in any way. For instance, some people prefer almond flavoring instead anise. Whatever suggestions or changes you make in either the quantities of ingredients or methods please let everyone know the results through the "Comments" section. I'm sure that any recipe can be improved upon.

Provided by Chef 468640

Categories     Dessert

Time 55m

Yield 6 Baskets, 6 serving(s)

Number Of Ingredients 7

1 cup sugar
16 tablespoons butter
6 eggs
2 teaspoons anise or 2 teaspoons your favorite extract
6 cups flour
6 teaspoons baking powder
6 eggs, uncooked, dyed

Steps:

  • Thoroughly mix first two ingredients.
  • Add eggs one at a time and completely mix after each.
  • Add the extract and beat until smooth.
  • Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
  • Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
  • Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.
  • Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown.
  • Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.

Nutrition Facts : Calories 1003.2, Fat 41.6, SaturatedFat 22.8, Cholesterol 453.4, Sodium 778.4, Carbohydrate 130.9, Fiber 3.5, Sugar 34, Protein 25.9

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