Easter Sunday is a time for family, friends, and celebration. But if you’re planning to cook up a storm, you may be wondering if your local Food Lion grocery store is open for business. Well, we’ve got good news for you! Food Lion is open on Easter Sunday, so you can stock up on all the ingredients you need for a delicious meal. And to help you out, we’ve got two mouth-watering recipes that are perfect for the occasion. So, let’s get cooking!
Recipe 1: Easter Ham with Pineapple Glaze
– 1 spiral-cut ham (8-10 pounds) – 1 can of pineapple rings, drained – 1/2 cup of brown sugar – 1/4 cup of honey – 1/4 cup of Dijon mustard – 1 tablespoon of Worcestershire sauce – 1 teaspoon of ground cloves
1. Preheat your oven to 350°F. 2. In a small bowl, mix together the brown sugar, honey, Dijon mustard, Worcestershire sauce, and ground cloves. 3. Place the ham in a large baking dish and brush the glaze all over it. 4. Arrange the pineapple rings on top of the ham and secure them with toothpicks. 5. Bake the ham for 1 1/2 to 2 hours, or until it reaches an internal temperature of 140°F, basting it with the glaze every 30 minutes. 6. Let the ham rest for 10-15 minutes before slicing and serving.
– Calories: 290 per serving – Fat: 8g – Carbohydrates: 21g – Protein: 33g
1 1/2 to 2 hours
– Baking dish – Toothpicks – Small bowl
Serve the ham with roasted vegetables, mashed potatoes, and a green salad.
– Substitute the pineapple rings with sliced peaches or apricots. – Use maple syrup instead of honey in the glaze. – Add a tablespoon of apple cider vinegar to the glaze for some tanginess.
– Use honey mustard instead of Dijon mustard. – Use molasses instead of brown sugar. – Use soy sauce instead of Worcestershire sauce.
Store leftover ham in an airtight container in the refrigerator for up to 4 days.
– If your ham is not pre-cooked, bake it for 20 minutes per pound at 325°F before glazing it. – Make sure to baste the ham frequently to keep it moist and flavorful. – Remove the toothpicks before serving.
This ham is perfect for Easter Sunday or any other special occasion. The sweet and tangy glaze pairs perfectly with the salty ham, and the pineapple rings add a tropical twist. Plus, it’s easy to make and sure to impress your guests.
Frequently Asked Questions:
Q: Can I use a bone-in ham instead of a spiral-cut ham?
A: Yes, you can. Just make sure to adjust the cooking time accordingly and use a meat thermometer to check the internal temperature.
Q: Can I make the glaze ahead of time?
A: Yes, you can. Just store it in an airtight container in the refrigerator until you’re ready to use it.
Recipe 2: Easter Bunny Carrot Cake
– 2 cups of all-purpose flour – 2 teaspoons of baking powder – 1 teaspoon of baking soda – 1 teaspoon of ground cinnamon – 1/4 teaspoon of ground nutmeg – 1/4 teaspoon of salt – 1 1/2 cups of granulated sugar – 1 cup of vegetable oil – 4 eggs – 2 cups of grated carrots – 1 can of crushed pineapple, drained – 1 cup of chopped walnuts – 1 cup of raisins – Cream cheese frosting – 1 cup of shredded coconut – Red licorice – Black jelly beans
1. Preheat your oven to 350°F. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In a large bowl, beat together the sugar, oil, and eggs until light and fluffy. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 5. Stir in the grated carrots, crushed pineapple, chopped walnuts, and raisins. 6. Pour the batter into a greased and floured bunny-shaped cake pan. 7. Bake the cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. 8. Let the cake cool completely before frosting it with cream cheese frosting. 9. Sprinkle the shredded coconut on top of the frosting to create a furry texture. 10. Use the red licorice to make the nose and the black jelly beans to make the eyes and whiskers.
– Calories: 430 per serving – Fat: 22g – Carbohydrates: 56g – Protein: 5g
– Bunny-shaped cake pan – Medium bowl – Large bowl – Electric mixer
Serve the Easter Bunny Carrot Cake as a centerpiece for your Easter table.
– Use pecans instead of walnuts. – Add a teaspoon of vanilla extract to the batter for extra flavor. – Use cream cheese and marshmallow frosting instead of cream cheese frosting.
– Use applesauce instead of oil. – Use golden raisins instead of regular raisins. – Use crushed pecans instead of shredded coconut.
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
– Make sure to grease and flour the cake pan well to prevent sticking. – Use a toothpick to check if the cake is done before removing it from the oven. – Let the cake cool completely before frosting it.
This Easter Bunny Carrot Cake is a fun and festive way to celebrate the holiday. The moist and flavorful cake is studded with carrots, pineapple, walnuts, and raisins, and the cream cheese frosting is rich and creamy. Plus, it’s sure to bring a smile to everyone’s face.
Frequently Asked Questions:
Q: Can I use a regular cake pan instead of a bunny-shaped cake pan?
A: Yes, you can. Just adjust the baking time accordingly and cut the cake into bunny shapes using a template or a cookie cutter.
Q: Can I make the cake ahead of time?
A: Yes, you can. Just store it in an airtight container in the refrigerator until you’re ready to frost it.
In conclusion, Food Lion is open on Easter Sunday, so you can get everything you need to make these delicious recipes. The Easter Ham with Pineapple Glaze is a classic and flavorful main dish that’s perfect for any holiday gathering, while the Easter Bunny Carrot Cake is a fun and festive dessert that’s sure to delight both kids and adults. So, don’t be afraid to try these recipes out for yourself and make this Easter Sunday a day to remember!