Hi, everyone! I hope that everyone had a nice Easter. We had a great one with family, friends, and wonderful food.

Today for lunch we had: Rotisserie Ham with Pineapple Glaze, string beans, new potatoes, candied yams, Mama's Holiday Rolls, Kristin's "Angel" Eggs, spring onions, Aunt Nellie's Corn Relish, CLAUSSEN Pickles, strawberries with whipped cream, and sweet tea with lemon.

I bought a SHOWTIME Rotisserie this week and I have really enjoyed it. I've used it twice in the past two days. I'm going to include a recipe for Rotisserie Chicken Breasts, too. We had these Saturday night, it was the first time that I had used the new appliance, and they were great!

ROTISSERIE HAM

1 10-12 lb. ham (I used Hamilton's Low-Salt Ham)

Rinse ham thoroughly and pat dry with paper towels. Place the ham on the spit rods. Let cook until ham reaches an internal temperature of 160 degrees.

Let ham rest for 10-15 minutes before cutting.
Serve with Pineapple Glaze

PINEAPPLE GLAZE

1 bottle Kraft's Sweet and Sour Sauce
1/4-1/2 cup brown sugar, packed
1/2 of a large can of crushed pineapple (Reserve one-half can for candied yams)
1-2 T. Heinz 57 Sauce

In a microwave-safe dish, place the sweet and sour sauce. Add the pineapple, Heinz 57 Sauce, and brown sugar to the sweet and sour sauce. Mix well. Microwave on 50 power for 5-7 minutes. Serve on top of Rotisserie Ham.

STRING BEANS

2-3 slices bacon
1 1/2-2 lbs. string beans, snapped into small pieces
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
1 tsp. sugar
seasoned salt

Put bacon in a large pot and cook on low heat until bacon is crisp and there is grease on the bottom of the pan. Add the green beans, green onions, red bell pepper, sugar, and seasoned salt. Cover with 2 cups water. Cook on medium heat for 45-60 minutes or until green beans are done adding water as needed.

NEW POTATOES

1-2 lbs. small red "creamer" potatoes
butter
seasoned salt

Place small red potatoes in a bowl and cover with water. Clean the potatoes thoroughly. Place 2-3 tablespoons of butter into a pot. Add the potatoes and the seasoned salt. Cover the potatoes with water. Cook on medium heat until potatoes are tender--30-45 minutes adding water if needed.

CANDIED YAMS

2 cans Bruce's Yams with Pineapple Glaze, undrained
2 T. butter
1/2 can crushed pineapple (reserved from pineapple glaze)
1/2-1 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup orange juice
1/2 cup brown sugar, packed

Place yams in a microwave-safe dish. Dot the yams with butter. Combine crushed pineapple, nutmeg, cinnamon, orange juice, and brown sugar. Pour over the yams. Cook the yams on 50 power for 20-25 minutes.

Kristin's "Angel" Eggs

12 large eggs, boiled and peeled
1 pkg. 1/3 less fat cream cheese
2-3 spring onions
2-3 tsps. CLAUSSEN Pickle Relish (Yes, they make pickle relish, too!)
1/4 cup red bell pepper
seasoned salt and pepper

Slice the eggs into halves, reserving 8-10 yolks. Discard the extra yolks.

Using a food processor, place the onions and red bell pepper in it and process until finely minced. Add the vegetables to a small bowl. Place the yolks and the cream cheese into the food processor. Process until yolks and cream cheese are combined. Add the cream cheese mixture to the vegetables and combine. Add the pickle relish and seasoned salt. Place a tablespoon of mixture into each egg half. Sprinkle with pepper. Place the eggs in the refrigerator and allow to chill.

AUNT NELLIE'S CORN RELISH

This is a wonderful relish available at Wal-Mart, Winn Dixie, Food World, Publix, etc. Chill and serve with vegetables.

MAMA'S HOLIDAY ROLLS

1 pkg. cloverleaf rolls, from the bread aisle of the grocery store)
1-2 T. butter

Preheat oven to 450 degrees. Place the rolls on a baking dish and dot with butter. Place the rolls into the oven. Bake for 8-10 minutes. When you smell something burning, the rolls are ready!

No matter how many times I make these rolls, I ALWAYS burn the bottoms of them. It has become a "holiday tradition" for me to make these rolls and I always have the same results.

ROTISSERIE CHICKEN BREASTS

3-4 chicken breasts with bones and skin
1-2 tsps. minced garlic
1 tsp. chopped sage
1 tsp. chopped rosemary
seasoned salt
pepper
poultry seasoning

Rinse the chicken breasts with water and pat dry. Mix together the minced garlic, sage, and rosemary. Lift up the skin on each chicken breast and add 1/4 of the herb mixture between the skin and the flesh of the chicken. Place the chicken breasts into the flat standard basket. Sprinkle each chicken breast with seasoned salt, pepper, and poultry seasoning. Cook for 30-35 minutes or until a meat thermometer registers 180 degrees.I hope that everyone had a happy Easter!