Not Sure What To Serve For Easter Dinner?

• 8 ounces cream cheese
• 2 cups of mayonnaise
• 3/4 pound of Dungeness crab
• 1 cup quartered artichoke hearts
• 1/2 cup white onions, diced
• 1/8 teaspoon white pepper
• 1/4 - 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon garlic, minced
• 2 tablespoons green onions, minced
• 2 tablespoons red pepper, minced
• 2 tablespoons celery, minced
• 1 1/2 teaspoons parsley, chopped
• 1 1/2 cups freshly grated Parmesan cheese
• 1 1/2 cups grated Mozzarella cheese

In a mixer, whip the cream cheese until soft but not airy.

While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses.

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last. Refrigerate until ready to use.

Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges.

Serve with thinly sliced French bread and/or artisan crackers.

• Yields: 8-10 servings
• Preparation Time: 15 minutes

• One 5 pound old fashioned smoked, boneless ham (pit ham)
• 1 cup apricot nectar
• 1 cup apricot preserves
• 1/2 cup orange marmalade
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

Pre-heat the oven to 325 degrees F.

Place the ham and apricot nectar in your roasting pan.

In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg.

Spread the mixture over the surface of the ham and loosely cover the ham with foil. Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes.

Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F.

Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham.

• Yields: 15 servings
• Preparation Time: 1 1/2 hours

• 1/2 cup butter, melted
• 8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)
• 2 medium onions, diced
• 2 cups heavy cream
• Sea salt and freshly ground black pepper, to taste
• Ground Allspice, optional
• Fresh parsley, minced

Preheat oven to 325 degrees F.

Grease a shallow baking pan with some melted butter.

Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste.

Place a second layer of sliced potatoes over the first layer.

Repeat the layering process until all the potato slices are gone.

Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and, if you wish, allspice. Drizzle the remainder of the butter on top.

Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown.

Sprinkle parsley on top to serve.

• Yields: 8-10 servings
• Preparation Time: 20 minutes

• 1 pound green beans
• Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)

Wash beans thoroughly in clear, cold water and trim the ends.

If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle.

Place green beans in a pot of boiling water and blanch them for 3-4 minutes. (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

Drain beans in a colander.

Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter.

Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked.

Plate beans and serve.

• Yields: 4 servings
• Preparation Time: 5 minutes (once your Dill Butter is prepared)

• 1/4 pound soft butter
• 1 table spoon chopped or minced fresh dill
• 1/2 teaspoon minced fresh garlic
• 3/4 teaspoon lemon juice

Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork).

Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends.

Store in freezer until needed.

• Yields: About ¼ pound
• Preparation Time: 15 minutes

• 4 1/2 ounces Oreo cookie crumbs
• 1/2 ounce melted butter

Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan.

Spread the crumbs over the bottom and press down with your hands to firm it Smooth the crust with the back of a spoon.

Chill in the freezer while preparing the cheesecake.

• 2 pounds softened cream cheese
• 1/3 cup flour
• 14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)
• 7 whole eggs
• 1 1/2 teaspoons vanilla
• 4 ounces chocolate chips, melted

In a stand mixer, beat the cream cheese on low and then beat until fluffy. On low speed, add the flour and mix well.

Gradually add the Eagle Brand condensed milk, mixing until smooth.

Add eggs and vanilla and mix well.

Pour half of the batter into the prepared crust in the springform pan.

Add the melted chocolate chips into the remaining batter and mix well.

Pour the chocolate batter evenly oven the white layer in the springform pan.

Bake in a pre-heated 325 degree F oven for about 40 minutes.

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerate.

• 4 ounces of chocolate chips
• 1/3 cup whipping cream (not whipped)

Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine.

Cool slightly, pour over the cheesecake and refrigerate.

• Yields: 12 servings
• Preparation Time: 30 minutes