Egg-cellent Easter Eats

23 | PROBLEMATIC MARKETING

JESSICA ULBIKAS

Easter is traditionally a Christian holiday intended to mark the death and resurrection of Jesus Christ, but for many it's also become a fun holiday to celebrate Spring. Egg colouring, Easter egg hunts, and, of course, enjoying chocolate, have all become synonymous with Easter.

There are many ways to celebrate Easter, but my favorite is by cooking some yummy recipes. I recommend trying the Maple Glazed Ham, Loaded Vegetarian Quiche, or Top Secret Chocolate Cake recipes below!

Baked ham is a holiday staple, so this classic, simple recipe would be great for celebrating the occasion.

MAPLE GLAZED HAM Recipe by Chungah at Damn Delicious.

Total time: 2 hr 50 mins 12 servings

• 3/4 cup maple syrup • 1/2 cup brown sugar • 3 tbsp Dijon mustard • 1 tbsp orange zest • 1 tbsp chopped fresh rosemary leaves • 1 tbsp coarsely ground black pepper • 1 (8 lb) bone-in, fully cooked, spiral-cut ham, at room temperature

1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray. 2. In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper. 3. Place ham, cut side down, in the prepared baking dish.

Brush evenly with 1/4 cup maple syrup mixture. 4. Place into the oven, brushing with remaining maple syrup mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F (60 degrees C), about 2 hours 30 minutes. Let stand for 5 minutes. 5. Serve immediately. • 1/2 cup chopped green bell pepper • 1/2 cup mushrooms, sliced • 1/2 cup chopped zucchini • 1 large tomato, sliced • 2 tbsp all-purpose flour • 2 tsp dried basil • 3 eggs, beaten • 1/2 cup milk • 1/2 tsp salt • 1/4 tsp ground black pepper • 11/2 cups shredded Colby-Monterey Jack cheese, divided

LOADED VEGETARIAN QUICHE Recipe by Kurt from allrecipes.

Making this quiche is a great way to enjoy eggs, and although the dish is vegetarian, you can add meat if you’d like. Total time: 1 hr 20 mins 8 servings

• 1 (9 inch) unbaked deep dish pie crust • 1 tbsp olive oil • 1/2 cup sliced onion

• Non-stick baking spray, for the pan • One 15.2-ounce box dark chocolate cake mix • 1 cup whole milk • 1/2 cup (1 stick) melted salted butter • 3 large eggs, beaten • 1 cup semi sweet chocolate chips • 1 tbsp vanilla extract simple • 1/2 cup heavy cream • 2/3 cup semisweet chocolate chips • Rainbow sprinkles, for garnish

Need something vegetarian-friendly? This loaded vegetarian quiche is chock-full of protein and flavour, with savoury cheese and tons of veggies like mushrooms, peppers, and zucchini. CREDIT: UNSPLASH

1. Preheat the oven to 400 degrees F (200 degrees C). 2. Bake pie crust in the preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C). 3. Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from the skillet and set aside. 4. Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side. 5. Whisk eggs, milk, salt, and pepper together in a small bowl. 6. Spread 1 cup Colby-Monterey

Jack cheese in the bottom of the pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell.

Sprinkle remaining 1/2 cup cheese on top of the quiche. 7. Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool for 5 minutes before serving. TOP SECRET CHOCOLATE CAKE Recipe by Ree Drummond from Food Network.

Shh. This recipe has top secret in the name because no one will be able to tell that you used a dark chocolate cake mix. If you don't have a Bundt pan on hand, you can always use a nine by 13 inch baking dish and adjust the baking time to around 30 to 35 minutes. Total time: 1 hr 35 mins (includes cooling time) 8-10 servings

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1. For the cake: Preheat the oven to 350 degrees F (180 degrees

C). Grease a 10-cup Bundt pan with baking spray. 2. Mix together the cake mix, milk, butter, eggs, chocolate chips, and vanilla in a large bowl until completely combined. Pour into the prepared

Bundt pan and bake until a toothpick inserted in the centre comes out clean, about 40 minutes. 3. Let the cake cool for about 15 minutes before turning it onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes. 4. For the simple chocolate ganache topping: Heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over top.

Let sit for 1 minute, then mix until smooth. 5. Transfer the cake to a cake stand or serving platter and pour the ganache over top, allowing it to drip down the ridges. Shake rainbow sprinkles over the ganache. Serve.