The April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes

Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes

Ingredients:
4 cups all purpose flour
3 1/4 sticks butter cut into pieces
1 1/2 cups powdered sugar (I use 2 cups)
2 egg yolks plus 1 egg white
2 tsp. vanilla extract
1/4 tsp salt
Icing:
1 lb powdered sugar
3 tbsp. powdered egg whites
6 to 9 tbsp. water
assorted liquid food colors

Mix all sugar cookie ingredients in food processor or mixer until dough forms.

Divide in half and wrap in plastic wrap and refrigerate for 1 hour.

Roll out dough about 1/8″ thick and cut out with cookie cutters.

Bake at 400 for 8 to 10 minutes

Cool on wire racks.

Prepare icing by mixing all ingredients and divide into separate bowls and add food coloring.

Decorate cookies when they are completely cooled.

Make the Peachy Cinnamon Glaze a day or two ahead of serving.

1 (16 – 18 pound) fully cooked ham
2 cups chicken broth

Peachy Cinnamon Glaze
1 cup granulated sugar
3/4 cup cider vinegar
3/4 cup golden raisins
12 whole cloves
1 (2-inch) cinnamon stick
1 (20 ounce) bag frozen unsweetened peaches

Peachy Cinnamon Glaze: Combine sugar, vinegar, raisins, cloves, and cinnamon in a heavy saucepan and cook over low heat. Increase heat. Cover pan and simmer for 8 to 10 minutes.

Add peaches and simmer, uncovered, until glaze is reduced to 1 1/2 cups; stir occasionally. Cool then refrigerate; bring to room temperature before using.

For the ham: Cut away rind and all but 1/4-inch layer of fat from upper surface of the ham. Score 1/4-inch-deep diamond pattern in upper surface.

Place ham in shallow baking pan and bring to room temperature before baking.

Preheat oven to 325 degrees F.

Add broth to pan and bake for about 2 hours, basting every 15 minutes.

Spoon off pan drippings. Spread glaze over top of ham.

Bake until glaze is light brown, about 45 minutes.

Let rest 20 minutes before carving.

Serves 10.

4 lb. fully cooked ham, boneless,
1 12 oz. can Lemon-lime soda
1/4 c. honey
1/2 tsp. mustard
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon

Place ham and lemon-lime soda into crock pot.

If your pot has a rack, you can use it.

Cover, and cook on low 6-8 hrs or on high 3-4 hrs.

Thirty minutes before serving, combine honey, mustard, cloves, and
cinnamon, and 3 T. drippings from bottom of crock pot.

Spread glaze over ham, and continue cooking.

Let ham stand for 15 mins., before serving.

1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups Rice Krispies
1/2 cup finely chopped peanuts
3 3/4 cups semisweet chocolate chips
1 1/2 tsp shortening
Candy sprinkles

In a heavy saucepan, combine brown sugar, corn syrup and peanut butter.
Cook and stir over medium heat until smooth. Remove from heat, stir in
the cereals and peanuts.

Mel’s note: I think some vanilla is needed.

When cool enough to handle, drop by tablespoonfuls onto waxed
paper-lined baking sheets. Form into egg shapes. Refrigerate until firm.
Microwave chocolate chips and shortening, stir until smooth (double
boiler instead??). Dip eggs in chocolate, allow excess to drip off.
Place on waxed paper lined baking sheets. Decorate with sprinkles. Let
stand until set.

Yield: about 4 1/2 dozen

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Easter Recipes Easter Recipes
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1 (7 ounce) jar Marshmallow Creme
1/4 cup creamy peanut butter
2 tablespoons butter or margarine, melted
1 (5 ounce) can chow mein noodles
1 cup pastel M&Ms
Confectioners' sugar

In a mixing bowl beat Marshmallow Creme, peanut butter and butter until
smooth. Fold in the noodles and M&M's. Chill until the mixture is easy to
handle. Take 1/3 cup of mixture and form into a nest on wax paper. Chill
about 30 minutes. Put several M&M's into each nest.

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