Although Easter is going to be held a little differently this year, it’s important to keep the tradition alive. Even if you’re not celebrating with your family, you can still celebrate in spirit. Take advantage of such a special celebration to treat yourself and those close to you to these delicous simple recipes to prepare at home.

This Easter Sunday, have fun in the kitchen with easy-to-make recipes from Cacique, Tabasco, and Smithfield. Have breakfast with a Bacon and Queso Fresco Frittata and for dinner, you can’t forget the classic staple, Smithfield’s Spiral Sliced Ham, guaranteed to be a showstopper on your table and perfect for plenty of leftovers.

Bacon and Queso Fresco Frittata
Ingredients:

1 lb bacon, diced

8oz mushrooms, sliced

1 1/4 cup Cacique Queso Fresco, crumbled

6 green onions, diced

2 roma tomatoes, diced

8 oz pizza crust, refrigerated in can or ready-made dough

6 eggs, scrambled

½ cup water

Cacique Crema Mexicana Agria, for drizzling

Preparation:

1. Preheat oven to 350ºF. Fan out pizza dough in cast iron skillet.
2. Sauté bacon to light brown color, over medium-high heat. Add mushrooms to bacon and sauté to golden brown. Remove the grease from pan, place mushrooms and bacon onto the dough to lightly cover the surface.
3. Add the eggs over bacon and mushroom mixture. Top with Queso Fresco crumbles, tomatoes and onions over the top. Bake for 18 minutes. Serve warm and top with a drizzle with Crema Mexicana Agria.

Bloody Mary
Ingredients:

6 drops TABASCO Original Red Sauce

2oz vodka

8oz tomato juice

1/4 lemon, juiced

1 teaspoon Worcestershire Sauce

1/4 teaspoon prepared horseradish

Black pepper to taste

Celery salt to taste

Preparation
1. Add ice to a tall glass. Combine all ingredients and stir well. Season with black pepper and celery salt to taste. Serve immediately.

Buffalo Deviled Eggs
Ingredients:

1 tablespoon TABASCO brand Buffalo Style Hot Sauce

12 hard-boiled eggs, peeled and cut in half lengthwise

1/4 cup mayonnaise

2 tablespoons pickle relish

2 teaspoons Dijon mustard

1/4 teaspoon celery salt

1/8 teaspoon salt

1/8 teaspoon ground pepper

2 tablespoons finely chopped celery

Preparation:

1. Remove egg yolks from whites and place yolks in a medium bowl. Mash with a fork and add mayonnaise, pickle relish, mustard, TABASCO® Buffalo Style Sauce and celery salt. Stir until smooth.
2. Arrange egg white halves on a serving tray and sprinkle with salt and pepper. Transfer yolk mixture to a gallon-size plastic bag and work it into one corner of the bag. Hold bag tightly above mixture; twist until mixture is firmly positioned.
3. Using scissors, snip off tip of bag. Twist bag to press yolk mixture into egg white halves until they are filled. Sprinkle with chopped celery and refrigerate eggs until ready to serve.

Ham and Cheese Pinwheels
Ingredients:

1 package Smithfield Sliced Ham

1 8 oz. crescent roll tube

2 tablespoons Dijon mustard

1 cup shredded gruyere cheese

2 tablespoons butter, melted

1 tablespoon garlic powder

2 tablespoons thyme or parsley

 Cooking spray

Preparation:

1. Heat oven to 350 degrees and coat 8×8 baking dish with cooking spray.
2. Roll out crescent dough and cut into 4 rectangles, pinching the perforated areas to seal.
3. Spread Dijon mustard over each rectangle, top with shredded cheese, 2-3 slices Smithfield Sliced Ham, and roll each section to create a log, pinching the seams to seal.
4. Cut each roll into equal slices, you should get 4-5 slices per roll.
5. Place cut side up in a baking dish.
6. Mix melted butter, garlic powder, thyme or parsley and brush over tops of pinwheels.
7. Bake for 15-18 minutes until golden and bubbly.

TIP: Swap out shredded gruyere for sliced Swiss cheese.