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" This step-by-step guide will make preparing your Easter meal simple and stress-free, allowing you to enjoy delicious food with your family and friends.  Easy Cheesy Breadsticks Recipe Makes 12 Ingredients 1 loaf focaccia (about 8 oz and 12 in. long)  Olive oil cooking spray 1/2 cup shredded Cheddar or Swiss cheese Preparation 1. Heat oven to 400\u00B0F. You&amp;#039;ll need a baking sheet lined with nonstick foil. 2. Cut focaccia in half lengthwise with a long serrated knife. Cut each half into 1-in.-wide strips. Place on baking sheet; coat with cooking spray.  3. Bake 12 to 14 minutes, turning once, until lightly toasted. Remove from oven. Push sticks together (it&amp;#039;s easier to sprinkle them this way); sprinkle with cheese. 4. Bake 1 or 2 minutes, just until cheese melts.  Per breadstick: 69 cal, 3 g pro, 10 g car, 0 g fiber, 2 g fat (1 g sat fat), 5 mg chol, 135 mg sod  Spring Orzo Salad Recipe Serves 8 Ingredients 1 Tbsp lemon zest  1/2 cup each lemon juice and water  1/4 cup olive oil  2 tsp sugar  1/2 tsp salt  1/4 tsp pepper  1/3 cup thinly sliced red onion  1 lb orzo pasta  8 oz asparagus, ends trimmed, cut into 1-in. pieces  2 cups bagged shredded carrots 1/2 cup chopped fresh mint, dill or parsley Preparation 1. Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended. Add onions and let stand while pasta cooks. 2. Bring a large pot of lightly salted water to a boil. Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done. 3. Cook until pasta and vegetables are just firm-tender. Drain and rinse under cold running water; drain again. 4. Put in bowl with dressing. Add mint and toss to mix and coat. Per serving: 294 cal, 9 g pro, 49 g car, 3 g fiber, 8 g fat (1 g sat fat), 0 mg chol, 171 mg sod  Saut\u00E9ed Sugar Snap Peas Recipe Serves 8 Ingredients 2 Tbsp unsalted butter  2 large shallots, thinly sliced  2 cups frozen peas  1 lb sugar snap peas, strings removed  1/2 tsp salt 1/4 tsp pepper Preparation 1. Heat butter in large nonstick skillet over medium heat. Add shallots and saut\u00E9 until golden, about 5 minutes. 2. Add frozen peas and sugar snap peas; saut\u00E9 5 minutes or until sugar snap peas are crisp-tender. Sprinkle with salt and pepper.  Per serving: 85 cal, 3 g pro, 11 g car, 3 g fiber, 3 g fat (2 g sat fat), 8 mg chol, 178 mg sod  Spiral Ham with Orange\u2013Mustard Glaze Recipe Serves 12 (with leftovers) Ingredients 1 jar (12 oz) orange marmalade 3 Tbsp Dijon mustard 1 fully cooked 7- to 8-lb spiral-sliced bone-in half-ham (shank or butt) Preparation 1. Heat oven to 325\u00BAF. You&amp;#039;ll need a roasting pan lined with nonstick foil. 2. Mix marmalade and mustard in a small bowl. 3. Place ham in roasting pan. Brush on some of the glaze. Cover loosely with nonstick foil and bake according to package directions, brushing on more glaze halfway through baking time. 4. Serve ham with remaining glaze to drizzle over slices. Per 3 oz glazed ham: 200 cal, 19 g pro, 13 g car, 0 g fiber, 8 g fat (3 g sat fat), 50 mg chol, 1,346 mg sod  Berries with Sorbet Eggs Recipe Serves 8  Ingredients 1 pint strawberries, diced 1/2 pint raspberries  2 Tbsp sugar  2 tsp lemon juice 2 pints lemon sorbet Fresh mint sprigs (optional) Preparation 1. Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy. 2. Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate.  Per serving: 124 cal, 0 g pro, 30 g car, 2 g fiber, 0 g fat (0 g sat fat), 0 mg chol, 34 mg sod  Hummingbird Cake Recipe Serves 16  Ingredients 3 cups all-purpose flour  2 cups sugar  1 1/2 tsp each baking soda and ground cinnamon  1/2 tsp salt  3 large eggs  3/4 cup oil  2 tsp vanilla extract  1 can (8 oz) crushed pineapple in juice  2 cups mashed bananas (3 to 4 large) 1 cup pecan pieces, finely chopped Cream Cheese Frosting 2 bricks (8 oz each) Neufch\u00E2tel cream cheese  1 stick (1/2 cup) unsalted butter  2 tsp vanilla extract  3 cups confectioners&amp;#039; sugar 2 cups sweetened flaked coconut Preparation 1. Adjust racks to divide oven in thirds. Heat oven to 350\u00BAF. You&amp;#039;ll need three 8 x 2-in. cake pans coated with cooking spray. Line bottoms with wax paper; spray paper. 2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.  3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. Add to flour mixture; stir just until combined. Divide batter among prepared pans, spreading evenly. 4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely. 5. Make frosting: In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners&amp;#039; sugar. Beat until fluffy. 6. Assemble: Place a cake layer on serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides. Refrigerate covered. Let stand at room temperature 45 minutes before serving. Per serving: 630 cal, 8 g pro, 80 g car, 3 g fiber, 32 g fat (12 g sat fat), 76 mg chol, 321 mg sod  Chick Cupcakes Recipe Makes 36 Ingredients Hummingbird Cake recipe Cream Cheese Frosting recipe, above 3 cups sweetened flaked coconut  Green and yellow liquid food color  Yellow Jordan almonds Blue and orange tubes of frosting  Preparation 1. Heat oven to 350\u00BAF. You&amp;#039;ll need 36 muffin cups lined with paper liners. 2. Prepare cake recipe as above. Using an ice cream scoop, fill each muffin cup two-thirds full. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; cool completely.  3. Place coconut in a large ziptop bag with a few drops each of green and yellow food color. Shake bag until coconut is evenly tinted. 4. Pipe triangle-shaped beaks on almonds with orange frosting and eyes with blue frosting; let dry. 5. Frost cupcakes with Cream Cheese Frosting, sprinkle with tinted coconut and top each one with a couple of almond chicks.  Per cupcake: 339 cal, 4 g pro, 44 g car, 1 g fiber, 17 g fat (7 g sat fat), 34 mg chol, 147 mg sod "^^<http://www.w3.org/2001/XMLSchema#string>
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