The days are getting longer, the temperatures warmer, and Easter – that unofficial harbinger of spring – is right around the corner.
Why not use the occasion to treat the special people in your life to the very best?
We’ve created brunch and dinner recipes featuring Hormel Foods items we love. They’re sure to delight your guests.
Honey Glazed Ham
EntertainingIngredients
| 1 | HORMEL® CURE 81® Bone-In Spiral Half Ham |
| 3 | cups water, divided |
| 1 | cup firmly packed brown sugar |
| 4 | teaspoons cornstarch |
Directions
Heat oven to 350°F. In shallow roasting pan, place ham. In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.
Meanwhile, in bowl, stir together remaining 1 cup water and cornstarch. Add to brown sugar mixture. Cook 4 to 5 minutes or until slightly thickened. Pour half of glaze over ham.
Bake 1 hour, basting every 10 to 15 minutes. If roasting pan seems to be getting too dry, add small amount of water. Turn oven off; let ham stand in oven 20 minutes.
Remove ham from pan; let rest. Remove excess drippings from roasting pan. Add drippings to remaining half of glaze. Reheat glaze; serve with ham.
Pork and Strawberry-Balsamic Crostini
EntertainingIngredients
| 1 | tablespoon vegetable oil |
| 1 | (24-ounce) HORMEL® ALWAYS TENDER® Dry Seasoned Herb Pork Loin Fillet |
| 1 | long baguette-style French bread loaf, sliced and toasted |
| 1 | (8-ounce) container garlic and herb cream cheese |
| 1½ | cups sliced strawberries |
| 1 | cup baby arugula leaves |
| Balsamic glaze as desired |
Directions
Heat oven to 425°F.
In large ovenproof skillet, heat oil over medium-high heat. Cook pork 5 minutes on each side or until browned.
Bake 35 to 40 minutes or until internal temperature reads 155°F. Cover pork with aluminum foil and let stand 15 minutes or until thermometer reaches 160°F.
Slice pork into 20 thin slices. Top each bread slice with 2 teaspoons cream cheese, 1 pork slice, sliced strawberries and arugula. Drizzle tops with balsamic glaze.
LLOYD’S® Barbeque Ribs
EntertainingIngredients
| 2 | (40-ounce) packages LLOYD’S® Seasoned & Smoked Babyback Pork Ribs in Original BBQ Sauce |
Directions
Heat oven to 375°F. Remove ribs from package and place on sheet of heavy-duty aluminum foil large enough to extend 3 to 4 inches beyond each end of ribs. Spread all the sauce over ribs or save for later. Spoon 1 tablespoon water over ribs if desired. Wrap foil tightly around ribs. Place foil-packed ribs in baking pan. Heat 30 minutes if ribs are refrigerated or 50 minutes if ribs are frozen.
Homestyle Mashed Potatoes
EntertainingIngredients
| 2 | (20-ounce) packages HORMEL® Homestyle Mashed Potatoes |
| 2 | tablespoons butter |
| tablespoons butter Freshly cracked black pepper as desired |
Directions
Heat potatoes according to package directions. Transfer to serving dish. Top with butter and black pepper.
Macaroni & Cheese Cups
EntertainingIngredients
| 1 | cup crushed butter crackers |
| 3 | tablespoons melted butter |
| 1¼ | cups shredded sharp Cheddar cheese, divided |
| 1 | (20-ounce) container HORMEL® Elbow Macaroni & Cheese |
| 1 | (6.5-ounce) container garlic and herb spreadable cheese |
| 2 | eggs, lightly beaten |
| Kosher salt and pepper to taste | |
| chopped fresh chives as desired |
Directions
Heat oven to 375°F. Line 12 cup muffin pan with paper liners or lightly grease. In medium bowl, stir together crushed crackers, butter and ¼ cup Cheddar cheese. Divide mixture into bottoms of each muffin cup liner and press until firmly packed. In large bowl, stir together macaroni and cheese, remaining Cheddar cheese, spreadable cheese and eggs. Season with salt and pepper to taste. Divide and spoon mixture evenly into each well over prepared crust.
Bake 22 to 25 minutes or until bubbly. Let stand 10 minutes. Garnish with chives.
Steamed Asparagus
EntertainingIngredients
| 2½ | pounds fresh asparagus, trimmed |
| 3 | tablespoons butter, melted |
| 2 | tablespoons grated lemon peel |
Directions
Steam asparagus until crisply tender. Toss with butter and lemon peel.
Lemon Tart
EntertainingIngredients
| 1¾ | cups all-purpose flour |
| ¾ | cup butter, softened |
| ½ | cup sugar |
| ¼ | teaspoon salt |
| ½ | cup butter |
| 1½ | cups sugar |
| 2 | tablespoons grated lemon zest |
| 4 | eggs |
| ½ | cup fresh lemon juice |
| ¼ | teaspoon salt |
| sweetened whipped cream as desired |
Directions
Heat oven to 350°F. In large bowl, beat flour, butter, sugar and salt with spoon until well mixed (dough will be crumbly but can be pressed together).
Pat and press dough very firmly on bottom and up sides of 9 or 10-inch tart pan with removable bottom. Bake 14 to 18 minutes or until crust is set in center but still pale. Prick crust all over bottom of crust with a fork. Bake 20 minutes longer or until lightly browned. Allow to cool.
In large bowl, cream butter, sugar and lemon zest with electric mixer. Add eggs, one at a time. Add lemon juice and salt. Mix until combined. In 2-quart saucepan over low heat, cook mixture 10 to 12 minutes, stirring constantly, until thickened. Remove from heat.
Fill cooled shell with warm lemon filling. Allow to cool at room temperature. Garnish with sweetened whipped cream, as desired.
Ham and Biscuits
EntertainingIngredients
| 24 | prepared buttermilk biscuits |
| mustard as desired | |
| apricot jam or orange marmalade as desired | |
| 24 | thin slices HORMEL® CURE 81® Classic Boneless Ham |
Directions
Split biscuits. Top each bottom biscuit half with mustard and/or jam and 1 thin slice of ham. Cover with biscuit top. Repeat with remaining ingredients.
Homestyle Mashed Potato Puffs
EntertainingIngredients
| 3 | (20-ounce) packages HORMEL® Homestyle Mashed Potatoes |
| ½ | cup chopped green onions |
Directions
Heat potatoes according to package directions. Serve in individual party cups if desired. Garnish with green onions.
Macaroni & Cheese Cups
EntertainingIngredients
| 1 | cup crushed butter crackers |
| 3 | tablespoons melted butter |
| 1¼ | cups shredded sharp Cheddar cheese, divided |
| 1 | (20-ounce) container HORMEL® Elbow Macaroni & Cheese |
| 1 | (6.5-ounce) container garlic and herb spreadable cheese |
| 2 | eggs, lightly beaten |
| Kosher salt and pepper to taste | |
| chopped fresh chives as desired |
Directions
Heat oven to 375°F. Line 12 cup muffin pan with paper liners or lightly grease. In medium bowl, stir together crushed crackers, butter and ¼ cup Cheddar cheese. Divide mixture into bottoms of each muffin cup liner and press until firmly packed. In large bowl, stir together macaroni and cheese, remaining Cheddar cheese, spreadable cheese and eggs. Season with salt and pepper to taste. Divide and spoon mixture evenly into each well over prepared crust.
Bake 22 to 25 minutes or until bubbly. Let stand 10 minutes. Garnish with chives.
BBQ Phyllo Cups
EntertainingIngredients
| 3 | (1.9-ounce) packages baked miniature phyllo dough shells |
| 1 | (16-ounce) package LLOYD’S® Seasoned & Shredded Chicken in Original BBQ Sauce |
| ¾ | cup sour cream |
| Fresh cilantro leaves as desired |
Directions
Heat oven to 375°F. Place phyllo shells on a large rimmed baking sheet. Divide chicken evenly among shells. Bake 20 minutes or until heated through. Top each shell with 1 teaspoon sour cream and cilantro leaves.
Green Goddess Dressing
EntertainingIngredients
| 1 | ripe avocado |
| 1 | cup fresh flat-leaf parsley leaves |
| 1 | cup fresh cilantro leaves |
| 1 | cup fresh basil leaves |
| ½ | cup water |
| ¼ | cup olive oil |
| ¼ | cup fresh lemon juice |
| 1 | teaspoon white wine vinegar |
| 1 | teaspoon kosher salt |
| ½ | teaspoon freshly ground black pepper |
| Crudités to serve |
Directions
In blender container or food processor bowl, process all ingredients until smooth.
Serve with crudités.
Deviled Eggs
EntertainingIngredients
| 6 | hard-boiled eggs |
| ¼ | cup mayonnaise |
| 3 | tablespoons sweet pickle relish |
| 3 | tablespoons minced yellow onion |
| 3 | teaspoons yellow mustard |
| Kosher salt and pepper to taste | |
| paprika if desired |
Directions
Cut eggs in half lengthwise. Carefully remove yolks.
In medium bowl, mash yolks with fork. Stir in mayonnaise and next 3 ingredients. Season with salt and pepper to taste. Fill egg whites with egg yolk mixture. Sprinkle with paprika, if desired.
Loosely cover and refrigerate 1 hour.
Lemon Tartlets
EntertainingIngredients
| 1¾ | cups all-purpose flour |
| ¾ | cup butter, softened |
| ½ | cup sugar |
| ¼ | teaspoon salt |
| 1½ | cups lemon pie filling or lemon curd |
| sweetened whipped cream as desired |
Directions
Heat oven to 350°F. In large bowl, beat flour, butter, sugar and salt with spoon until well mixed (dough will be crumbly but can be pressed together).
Pat and press dough very firmly on bottom and up sides of 24 (2 ½ -inch) tartlet pans, or mini muffin pan wells. Place tartlet pans on large rimmed baking sheet. Bake 12 to 15 minutes or until crust is lightly browned. Allow to cool.
Remove shells from pans. Fill cooled shells with 1 tablespoon lemon pie filling or curd and garnish with sweetened whipped cream, as desired.