Enjoy tasty twists on family-friendly recipes. Accent your home with colorful and cheery arrangements.

"We've developed easy tips to dress up your table, from the ham to the centerpiece," said Mary Beth Harrington of the McCormick Kitchens. "An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in table décor."

Create a colorful centerpiece using fresh cut flowers. Add even more color by filling a larger exterior vase with dyed eggs (shown at left). Choose your flowers based on color and scent to create a welcome atmosphere for your family and friends.


Floral Arrangement Tips

• Trim the tips of flowers at an angle for better water absorption and remove any leaves below the bud.
• Change vase water every couple of days to keep flowers long-lasting.
• When arranging stiff-stemmed flowers (roses, irises, or carnations), choose a cube vase for simple grouping. Begin in the corners with your flowers and work to the center.
• Tulips have a graceful, natural arc. Pick a cylinder vase for your bouquet and their pliant stems will practically arrange themselves.
• Carnations and Daffodils are a great budget buy. Use them as filler flowers and add more expensive stems as accents.
• Bring in branches from outside that are starting to bud. The warmth of your home will encourage them to develop and they will add an interesting texture to your floral arrangement.

floral arranging

Orange Glazed Baked Ham

orange glazed hamPrep time: 10 minutes
Cook time: 1 hour 45 minutes
Servings: 24

1 bone-in spiral-cut ham, about 10 pounds
1 cup orange marmalade
1 teaspoon McCormick® Mustard, ground
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Black Pepper, Ground 1/4 teaspoon McCormick® Cloves, Ground

Preheat oven to 325°F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.

Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available at McCormick.com.

For more dinner recipes and food color ideas, visit www.McCormick.com

Smoky Deviled Eggs

smoky deviled eggsPrep time: 10 minutes
Servings: 6

6 hard-cooked eggs, peeled 1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground 1/2 teaspoon McCormick® Paprika, Smoked 1/4 teaspoon Lawry's® Seasoned Salt
2 slices bacon, crisply cooked and crumbled

Slice eggs in half, lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.

Refrigerate 1 hour or until ready to serve.

Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.

Simple Lemon Daisy Cupcakes 

Cook time: 20 minutes
Prep time: 30 minutes
Servings: 18

lemon daisy cupcakes

1 package (2-layer size) white cake mix
1 tablespoon plus 2 teaspoons McCormick® Pure Lemon Extract, divided 1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
1 package (16 ounces) confectioners' sugar
10 drops McCormick® Yellow Food Color
18 large marshmallows
Decorating sugar, jelly beans, and green sprinkles

Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper- lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack. For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.

To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles and serve!