Pecan-Crusted Prime Rib with Horseradish Cream Sauce / Carrot Garden Easter Cupcakes

When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.

Pecan-Crusted Prime Rib with Horseradish Cream Sauce

Horseradish Cream Sauce (optional):

• 1 cup low-fat sour cream
• 1/4 cup horseradish, grated 1 tablespoon Dijon mustard
• 1/2 lemon, juice and zest only
• 2 tablespoons fresh chives, finely sliced
• kosher salt, to taste
• fresh black pepper, to taste
• 1 boneless prime rib roast (8-10 pounds)
• 1 tablespoon, plus 1/4 teaspoon, kosher salt
• 2 teaspoons fresh black pepper, plus additional for pecan topping
• 1 cup raw pecan pieces
• 3 tablespoons fresh rosemary, chopped
• 3 tablespoons fresh thyme, chopped
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter
• 8 garlic cloves, divided
• 2 tablespoons Dijon mustard, divided

TO MAKE HORSERADISH CREAM SAUCE : In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated. Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.

TO MAKE PECAN TOPPING : Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.

Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.

Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F. Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired. (Family Features)

Who said Easter baskets are just for the kids? Treat your holiday guests to take-home cupcakes served in individual cupcake boxes. They’ll be delighted to find a surprise inside these icing-filled cupcakes.

Carrot Garden Easter Cupcakes

Servings: 1 dozen cupcakes

• Favorite chocolate cake mix or recipe
• Creamy Decorator Icing
• Chocolate Decorator Icing
• Leaf Green Icing Color
• Orange Icing Color
• Crushed chocolate sandwich cookies

Preheat oven to 350°F. Place Color Wheel baking cups in standard muffin pan.

Prepare cake mix following package instructions. Bake in prepared muffin pan 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling grid.

To decorate, tint small amount of creamy decorator icing green; tint remaining orange. Use spatula and chocolate icing to ice tops of cupcakes smooth. Sprinkle with cookie crumbs. Chill until set, about 15 minutes.

Use knife to cut out center of cupcakes almost to bottom of cupcake. Use tip 2A and orange icing to fill in center of cupcake and pipe about 1/4 inch above cupcake; pat smooth. Use tip 352 and green icing to pipe pull-out leaf carrot tops. (#12519 Source: Wilton Family Features)