Todays’ giveaway is a fun Easter Care Package from ConAgra Foods. The package includes:
- 6-piece Pyrex set, perfect for storing those Easter leftovers
- 1 pink egg-shaped spatula
- 2-towel set of colorful kitchen towels to brighten up kitchen for Spring
- 2 free coupons for Vanilla Snack Pack pudding
- 1 bottle of Hunt’s ketchup
This care package with also help with making some fun recipe that George Duran (chef, entertainer and host of TLC’s Ultimate Cake Off) put together for ConAgra Foods. He created the recipes to spice up this year’s post-holiday eats.
With Bunnies in a Blanket, Spicy Tomato Deviled Eggs, and Thin Crust Honey Ham Glazed Pizza, George has masterfully taken classic Easter dishes and given them a little leftover twist all while sticking to simple, everyday ingredients.
To enter this giveaway, just tell me which recipe from George Duran you would like to make with your Easter leftovers. You have until Thursday April 21 at 10 pm (MST) to enter.
Here are the recipes from George Duran so you can all give them a try.
Bunnies in a Blanket
by George Duran
- 1 tube of Crescent rolls
- 4 Hebrew National franks, cut in half
Pre-heat oven at 375 degrees.
Remove each triangular crescent roll onto a cutting board.
Create bunny ears using a kitchen shear. Take the end of each frank half and cut a slit at 45 degrees toward the top front end, then cut the slit in half to create ears. Roll a crescent triangle slice around each frank, making sure that the dough is under the ears, helping to prop them upright.
Place on a baking sheet and bake at 375 for 12-15 minutes, until dough is golden brown. Serve with ketchup or mustard. Makes 8 “bunnies”.
Spicy Tomato Deviled Eggs
by George Duran
Now you know what to do with all of the Easter eggs you found! Enjoy!
Prep: 35 minutes / Yield: 6 to 8 servings
- 1 dozen eggs
- 5 tablespoons low-fat mayonnaise
- 2 tablespoons Hunt’s tomato paste
- 2 to 3 teaspoons bottled hot pepper sauce
- Kosher salt or table salt, to taste
- Freshly ground black pepper, to taste
For perfect hard-boiled eggs: Put the eggs in a large pot and cover them by at least 2 inches with cold water. Put the pot over high heat. When it comes to a boil, remove it from heat, cover, and let stand for 15 minutes. Drain the pot and run cold water over the eggs to stop the cooking. When cooled, crack and remove the shells.
Cut the eggs in half and put the yolks into a bowl. Mash them with the mayonnaise, tomato paste, and Tabasco until smooth. Season to taste with salt and pepper. Place the yolk mixture in a re-sealable plastic bag. Just before serving snip off one of the corners of the bag. Gently squeeze the bag and fill each egg white. Garnish with paprika.
Yield: 6 to 8 servings
Thin Crust Honey Glazed Ham Pizza
by George Duran
- 3 9-inch flour tortillas
- 1 15-oz. can Hunt’s tomato sauce
- 1 C. shredded mozzarella cheese
- 2 C. ham, diced
- 2 Tbsp. Honey
Preheat oven to 450 degrees.
Place each flour tortilla on an aluminum foil-lined baking sheet and toast for 4-5 minutes until lightly browned. If the crust puffs up, flatten it with the backside of a spoon once removed from the oven.
In a non-stick skillet sauté the diced ham with the honey until it’s well incorporated and bubbly, about 3-4 minutes. Let cool for 5 minutes.
Assemble pizzas by adding a couple tablespoons of the Hunt’s tomato sauce on each tortilla and spread it evenly with the backside of a spoon. Sprinkle about a 4-5 tablespoon of cheese and evenly lay out 1/3 of ham on top. Place them back on the baking sheet and bake for 3-4 minutes until cheese has slightly browned.
Makes 3 pizzas