Pink Deviled Eggs
8 hard-boiled eggs
1 small can beets
3 tablespoons mayonnaise
1 teaspoon mustard
Remove shells from hard-boiled eggs. Cut eggs in half lengthwise and scoop out the yolks into a small bowl. Pour juice from can of beets into a cup. Dip each egg half into the cup for 1 minute. Remove and turn upside down on a paper towel. Mix egg yolks with mayonnaise and mustard. Fill egg whites halves (now pink) with yellow deviled egg mixture.
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Country Ham with Brown Sugar Glaze
1 (10 to 12 pound) uncooked country ham
1 (64 ounce) bottle apple juice
2 teaspoons ground cloves
2/3 cup firmly packed brown sugar
2 1/2 tablespoons red wine
Place ham in a large container. Cover with water, and let soak 24 hours. Drain. Scrub ham in warm water with a stiff brush; rinse well. Place ham in a large cooking container. Insert meat thermometer, making sure it does not touch fat or bone. Add apple juice. Add enough hot water to cover ham. Bring to a boil; cover, reduce heat and simmer 2 hours or until meat thermometer registers 142 degrees F.
Let ham cool in drippings 3 hours. Remove from drippings. Cover and refrigerate ham at least 8 hours.
Trim skin from ham. Place ham, fat side up, on a rack in a shallow roasting pan. Sprinkle fat with ground cloves. Combine brown sugar and red wine; brush over ham. Bake at 425 degrees F for 10 to 15 minutes or until glaze is golden and crusty (ham will be cool). Slice thinly to serve.

Buttery Minted Carrots
1 cup water
1/4 teaspoon salt
6 medium carrots, julienned
2 tablespoons butter or margarine
1 to 2 tablespoons confectioners’ sugar
1 1/2 teaspoons minced fresh mint or
1/2 teaspoon dried mint flakes
In a saucepan, bring water and salt to boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside.
Melt butter in the same saucepan. Stir in confectioners’ sugar and mint until blended. Return carrots to pan; cook and stir for 2 to 3 minutes or until carrots are tender and evenly coated.
Yields 4 servings.

Sparkling Onions
Small onions (about 10 per diner)
Cream
Champagne or other sparkling wine
Honey
Salt
Peel, but do not slice onions. Placeonions in pan and cover withcream. Bring cream to a rapid boil and cook for 3-5 minutes. Add generous amount of wine (to taste). Sweeten with honey and season with salt. (to taste).
Preheat oven to 375 degrees F. Put onions in baking dish and pour sauce over the top. Bake until onions are tender and the sauce is reduced. Onions should be nicely browned on top.

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Blue Peeps Pie
1 cookie crumb pie crust
1 small box blue gelatin
1 cup boiling water
1 cup whole milk (or half-and-half)
3 cups frozen whipped topping, thawed
2 tablespoons Curacao or similar blue liqueur
10 to 15 blue Peeps (from 1 package of 3 boxes)
Freeze crust while you prepare the pie filling. Pour boiling water boiling water over gelatin in heatproof bowl. Stir to dissolve gelatin. Add cold milk and liqueur. Blend well and refrigerate until gelatin has thickened, but not set firm.
Fold in thawed whipped topping to chilled gelatin mixture. Mix completely so that no streaks remain, but avoid overworking. Spoon filling into frozen crust.
Snip apart each family of Peeps. Arrange in concentric circles atop pie filling. Use fresh blueberries to fill in gaps between Peeps. Refrigerate for at least 3 hours. Peeps refrigerated for longer than 36 hours will begin to “weep” and ooze melted sugar.

Strawberries ‘n’ Cream Easter Hearts
2 tablespoons mashed strawberries
1/4 cup whipped cream
4 slices angel food cake
1/2 cup sliced strawberries
1 tablespoon chocolate flavored syrup
Fold 2 tablespoons mashed strawberries into the whipped cream.
Cut angel food cake slices into 4 hearts using heart-shaped cookie cutters. Spread one side of each of two hearts with about 1 tablespoon whipped topping mixture. Place topping-side up on serving plates. Top with sliced strawberries. Spread remaining topping on both sides of remaining hearts; place on top of strawberries.
Drizzle with chocolate syrup.