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Looking for a quick and easy way to celebrate Easter? Just let us do the cooking! Order your favorite Hy-Vee Easter Meal Packs online for store pick-up, then just reheat and eat! And while you're reheating, you can add some of your own flair. Like delicious mashed potato and roll fix-ups, and homemade glazes for hams.
Butterflake Dinner Roll Fix-Ups
Parmesan-Herb Rolls: Preheat oven to 350 degrees. Open two slits in each of the 12 Hy-Vee Bakery jumbo honey butterflake dinner rolls; place in muffin cups. Combine 6 tablespoons melted Hy-Vee salted butter, 2 minced garlic cloves, and 2 teaspoons chopped rosemary; drizzle in roll slits. Sprinkle with 1/4 cup grated Parmesan cheese. Bake for 8 minutes or until warm. Serves 12.
Honey-Orange Butter Spread: Beat together 1/2 cup softened Hy-Vee salted butter, 2 tablespoons Hy-Vee honey, 1 teaspoon orange zest, and 1 tablespoon fresh orange juice with an electric mixer until combined. Transfer to a serving dish. Serve as a spread with 12 Hy-Vee Bakery jumbo honey butterflake dinner rolls. Serves 12 (1 tablespoon each).
Pecan Sticky Rolls: Melt 3 tablespoons Hy-Vee salted butter in saucepan; add 1/4 cup packed Hy-Vee brown sugar and 3 tablespoons Hy-Vee light corn syrup. Bring to a gentle boil; remove from heat. Stir in 1/2 cup chopped toasted Hy-Vee pecans and 1/2 teaspoon Hy-Vee vanilla extract. Spoon over 12 baked Hy-Vee Bakery jumbo honey butterflake dinner rolls. Serves 12.Mashed Potato Fix-Ups
Smoked Cheddar and Bacon Mashed Potatoes: Stir 1/2 (8-oz.) pkg. apple-smoked Cheddar cheese, shredded, and 6 slices Hy-Vee fully cooked hickory-smoked bacon, chopped, into 1 large (36-oz.) container Hy-Vee Kitchen mashed potatoes. Heat in microwave on HIGH until hot, stirring once a minute. Makes about 4-1/2 cups.
Herb Butter Mashed Potatoes: Melt 1/2 cup Hy-Vee salted butter in a saucepan. Cook over medium heat 3 minutes. Skim and discard milk solids. Stir in 1-1/2 tablespoon fresh thyme leaves. Remove from heat; stir into 1 large (36-oz.) container Hy-Vee Kitchen mashed potatoes. Heat in microwave on HIGH until hot, stirring once a minute. Makes about 4-1/2 cups.
Wasabi-Chive Mashed Potatoes: Stir 2/3 cup sour cream, 2 teaspoons wasabi powder, and 3 tablespoons finely chopped chives into 1 large (36-oz.) container Hy-Vee Kitchen mashed potatoes. Heat in microwave on HIGH until hot, stirring once a minute. Makes about 5 cups.Homemade Ham Glazes
Sweet Red Chili-Ginger Glaze: Combine 1/2 cup Culinary Tours sweet Thai-style chili sauce, 1/2 cup Hy-Vee orange marmalade, 1 tablespoon seasoned rice vinegar, and 2 teaspoons grated fresh ginger in a saucepan. Cook and stir until bubbly. Brush half of glaze on a 10-lb. ham during the last 20 minutes of baking; brush on remainder before serving. Makes 1 cup.
Apple Bourbon Glaze: Whisk together 1 (12-oz) jar Hy-Vee apple jelly, 1/4 cup bourbon, 1 teaspoon Hy-Vee vanilla, and 1/8 teaspoon Hy-Vee ground cinnamon in saucepan. Bring to a simmer. Simmer, uncovered, 5 to 8 minutes or until reduced to 3/4 cup, whisking occasionally. Brush half of glaze on a 10-lb. ham during the last 20 minutes of baking; brush remaining glaze on ham before serving. Makes 3/4 cup.
Root Beer Glaze: Combine 1 (12-oz.) can root beer, 1/2 cup packed Hy-Vee brown sugar, 1/3 cup Hy-Vee light corn syrup, 2 tablespoons Hy-Vee Dijon mustard, 1/4 teaspoon ground white pepper, and 1/8 teaspoon ground allspice in a saucepan. Bring to boiling; reduce heat. Gently boil 20 minutes or until reduced to 1 cup. Brush glaze on a 10-lb. ham during the last 20 minutes of baking and just before serving. Makes 1 cup.
