A Belated Easter Dinner. Lamb Instead of Ham?recipes You Will Love and More.

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons dried tarragon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 lamb chops

Directions

1. In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
2. Preheat grill for high heat.
3. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Looking for some ideas to add with your own to make a special Easter Dinner, here are some

great recipes for you and your family to share,and add your special touch. Happy Easter Everyone.

serves 8

Ingredients

• 2 pounds carrots, peeled and diagonally sliced
• 3 tablespoons butter, melted
• 1/3 cup apricot preserves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 2 teaspoons fresh lemon juice
• chopped fresh parsley for garnish

Directions

1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

serve 6

Ingredients

• 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™
• 5 large potatoes, cut into 1-inch pieces
• 1/2 cup light cream
• 2 tablespoons butter
• Generous dash ground black pepper

Directions

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

32 serving size

Ingredients

• 1 cup shortening
• 1 cup milk
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 2 eggs
• 1/2 cup white sugar
• 2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened

Directions

1. In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. In a large bowl, combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.
2. Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end. Place rolls on a baking sheet, and allow to rise for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
3. Bake in a preheated oven for 8 to 10 minutes, or until golden brown.

Easter Bunny Cake serves 12

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 3 3/4 cups flaked coconut
• 1 (16 ounce) package vanilla frosting
• 30 small jellybeans
• 4 red licorice

Directions

1. Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
2. When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
3. Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.