Let's Celebrate Easter with some Favourites but with a twist and only 5 ingredients!

Easter is a traditional time of year for many families, so this year you can stick with the classics but maybe add these easy twists and try these 5 ingredient recipes for your Easter get together-or any meal really, they are all just that easy. 

Let's start with dessert first! 

Chocolate Mousse Kinder Eggs

Let’s agree that sometimes the kids just want the toy, so if you want to jazz up your kinder eggs with an adult surprise, make this easy mousse and add your favourite flavour. Perfect for any special occasion or weekend fun with friends! 

150 g 85% dark chocolate, chopped

1 1/2 cups (375 mL) 35% whipping cream, divided

2 tbsp (30 mL) ice wine or other favourite liqueur 

2 tbsp (30 mL) granulated sugar

6 kinder eggs (or something similar), halved with prize removed

Place chocolate in a heatproof bowl. 

Bring 3/4 cup (175 mL) of the cream just to a boil in a small saucepan (or heat it in the microwave). Pour it over the chocolate and add the ice wine. Let stand 30 seconds and then stir together until chocolate is melted. Let stand at room temperature for about 20 minutes, stirring occasionally (the chocolate will thicken slightly).

Whip remaining 3/4 cup (175 mL) whipping cream and sugar in a deep bowl until stiff peaks. Fold half into chocolate mixture; then fold in remaining cream until no streaks remain. 

Scrape into a pastry bag or resealable bag fitted with a star tip and pipe mousse into kinder egg halves. Sprinkle with candy or berries if desired. Enjoy immediately or refrigerate for up to 3 days or freeze for up to 2 weeks. (If freezing, let thaw slightly before enjoying).  

Makes 6 to 12 servings (depends on how much chocolate you can handle!) 

Tip: If you do not want to add alcohol to the mousse add 2 tsp (10 mL) of vanilla and increase sugar to 3 tbsp (15 mL) to add some sweetness. 

The Main Event!

Cranberry Glazed Ham

The flavours of cranberry works beautiful with ham and this easy ham is perfect for the holiday season. Using the boneless type hams make for an easy way to serve family and friends and is also perfect for smaller gatherings on a Sunday to be sure and have leftovers.

1 fully cooked half moon smoked boneless ham (about 3 lb/1.5 kg)

2/3 cup (150 mL) cranberry sauce

1/4 cup (60 mL) vegetable broth

2 tbsp (30 mL) chopped fresh sage

1/4 tsp (1 mL) ground cinnamon

1/4 tsp (1 mL) each salt and pepper

1 1/2 cups (375 mL) water

Remove packaging from ham and pat dry. Place on rack in small roasting pan.

Preheat oven to 325ºF (190ºC). 

In a bowl, stir together cranberry sauce, broth, sage, cinnamon, salt and pepper. Spoon and spread some of the cranberry mixture all over the ham. Pour water into bottom of roasting pan. Cover lightly with foil and roast for 1 hour, spreading over with some of the remaining cranberry sauce 2 times. 

Remove foil and spoon with remaining cranberry sauce; return to oven for about 30 minutes or until glaze is set. Let ham rest for about 10 minutes before slicing.

Serves 10 to 12.

Tip: Substitute 1 tbsp (15 mL) dried sage leaves for the fresh chopped. 

Don't forget the side dish! 

Potato and Rutabaga Purée

Rutabaga, or waxed turnip, is a wonderfully textured vegetable that doesn’t get used enough. When you combine it with potatoes it becomes creamier and even more delicious. Serve alongside any protein of your choice or on its own for a bowl of comfort.

1-1/2 lb (750 g) yellow-fleshed potatoes, peeled and cubed

1 rutabaga, peeled and chopped (about 2-1/2 lb/1.2 kg)

3/4 cup (175 mL) 35% whipping cream

1/3 cup (75 mL) butter, softened

3 tbsp (45 mL) chopped fresh parsley

1/2 tsp (2 mL) each salt and pepper

Place potatoes and rutabaga in large pot and cover with cold salted water. Bring to a boil. Boil for about 20 minutes or until both are very soft. Drain well and return to pot.

Add butter and cream to pot and, using electric hand mixer, beat together until smooth and fluffy. Stir in parsley, salt and pepper. 

Serves 6.

Tip: If you don’t have an electric mixer, you can use a potato masher and mash until very smooth.