After having a chat with oldest son, I discovered they are not doing ANYTHING for Easter. In years past (after he - the Ex. Chef) decided he would host the holiday dinners) we would have all holiday meals at HIS house. His girlfriend is working, he's not - so it's just him & the two kids: 6 yrs & 6 months. I (timidly) asked if he wanted to come to our house for dinner - he said "Yes, sounds good". Well . . . that put me in a TIZZY! Ever had one of those moments where you spoke and THEN thought? That was me. Yes, I've cooked how many Easter dinners in the past BUT it's been years now since I've done that! What to eat? What to cook? Ham - check - yes! Mashed potatoes - Yes; check. BUT NOW WHAT? I really don't want more Green Bean Casserole - actually getting sick of it (it's at every holiday dinner with our family). Now I'm researching what ELSE could be a side. Actually even looked through a few of my old posts - yes, I share them with you but I don't ALWAYS try them first. I'm looking at the Orange Fluff salad I posted last post and the Skillet-roasted Carrots from a few posts back. We'll see how this goes.
Sweet Easter Breakfast Bake
(overnight recipe)
Bake:
8 oz. cream cheese, room temp.
1/4 C. sugar
1 tsp. orange zest
12 slices cinnamon bread, cut into
1-inch cubes & dried out
1 C. shredded carrots
2/3 C. crushed pineapple, drained/
squeezed very dry
1/2 C. raisins
8 eggs
2 C. milk
1/3 C. brown sugar
1 tsp. cinnamon
Pecan Topping:
1/4 C. chopped pecans
2 T. butter
2 T. flour
2 T. flaked coconut
1 T. brown sugar
1/2 tsp. cinnamon
=
Spray a 9 X 13" baking dish with
nonstick cooking spray.
In medium bowl using elec. mixer,
mix cream cheese, sugar & orange
zest until fluffy.
Layer half of the bread cubes on bottom
of prepared dish. Evenly sprinkle cubes with
half of the shredded carrots, half crushed
pineapple & half raisins. Evenly dot cream
cheese on top of bread mixture. Evenly top
with remaining bread cubes, remaining
carrots, remaining pineapple & raisins.
In medium bowl mix eggs, milk, 1/3 C.
brown sugar & 1 tsp. cinnamon - whisk well.
Pour over bread mixture.
Tightly cover with foil & refrigerate overnight.
=
Preheat oven 350 degrees F.
Uncover bread mixture.
In medium bowl add pecans, butter, flour,
coconut, brown sugar & cinnamon - mix well.
Evenly sprinkle mixture over bread mixture.
Bake, uncovered, 45-55 minutes until a
knife inserted into center comes out clean.
Let cool 15 minutes.
Serves 8
(recipe: commandcooking.com)
--------------------------
Baked Ham with Kahlua
1 (about 10 lb.) precooked ham
3/4 C. brown sugar
1/2 C. Kahlua plus 3 tsp.
2 T. dry mustard
whole cloves
=
Preheat oven 300 degrees F.
Place ham with rind on a rack in
a roasting pan, fat side up. Roast
18 minutes per pound. During
last hour, trim rind, score fat
criss-cross all over (making diamond
shapes). Place 1 whole clove in each
diamond center. Sprinkle top of ham
with brown sugar & 3 tsp. Kahlua.
In a saucepan place 1/2 C. Kahlua &
dry mustard - stir then heat up. Pour
over top of ham & baste ham frequently
with juices.
Serves 14
(recipe: mydailymoment.com)
----------------------------
Potato Puffs
3 lb. Idaho potatoes, peeled/
quartered
1 large onion, chopped
3 T. olive oil
1 C. cracker crumbs
2 tsp. salt
1/2 tsp. black pepper
2 egg yolks, beaten
=
Preheat oven 400 degrees F.
Spray a baking sheet with
nonstick cooking spray.
Place potatoes in a soup pot with
just enough water to cover them.
Bring to a boil over High heat; reduce
heat to medium - cook 12-15 minutes
until fork-tender. Drain water; mash
potatoes & allow to cool
In small saucepan, saute onion in
olive oil over medium heat until
tender. Add onion, cracker crumbs,
salt/pepper to mashed potatoes &
mix well.
Using your hands, roll mixture into
balls & place on prepared sheet.
Brush tops with egg yolks.
Bake 40-45 minutes until golden &
crusty.
Makes 24 large or 72 small
(recipe: mrfood.com)
-----------------------------
Old-fashioned Corn Chowder
6 slices bacon
1 C. chopped onion
4 red potatoes, cubed
1 C. water
2 (14.75 oz, ea) cans cream-style
corn
3 C. Half & Half cream
1 tsp. salt
1/4 tsp. black pepper
=
In a soup pot over medium-high
heat, cook bacon until crisp - remove
to a paper towel-lined plate. Let
cool then crumble.
Heat bacon drippings over medium
heat - cook onion 3-4 minutes until
tender, stirring constantly. Add potatoes
& water; bring to a boil. Cover, reduce
heat to Low & simmer 18-20 minutes
until potatoes are fork-tender. Stir
remaining ingredients into potato
mixture. Cook until thoroughly heated,
stirring often.
Ladle soup into bowls & top with bacon.
Serve immediately.
Serves 6
(recipe: mrfood.com)
---------------------------------
Cheddar Herb Potatoes
3 large Idaho potatoes (or 5 medium),
peeled/sliced 1/3 inch thick
3 fresh basil leaves, finely chopped
2 fresh chive blades, finely chopped
1 sprig rosemary, finely chopped
1 (10 3/4 oz) can cream of mushroom soup
undiluted
1/2 C. milk
3 T. butter
1/2 small white onion, chopped
1 C. shredded sharp Cheddar cheese,
divided
salt, to taste
=
Preheat oven 350 degrees F.
Spray 9 X 13" baking dish with
nonstick cooking spray.
In a large bowl combine herbs,
soup, milk, butter, onion & 3/4 C.
cheese.
Line bottom of sprayed pan with
half of the potatoes. Sprinkle with
salt then pour half soup mixture on
top, evenly. Repeat layers: potatoes/
soup. Sprinkle remaining cheese evenly
on top.
Bake, covered, 45 minutes.
Uncover & bake 10-15 minutes more
until potatoes are fork-tender.
Serves 6
NOTE: Feel free to slice potatoes thicker,
just be sure to increase cooking time.
(recipe: mrfood.com)
-------------------------------
Butternut Squash Fritters
5 C. shredded butternut squash*
1/2 C. finely chopped onion
1 egg, lightly beaten
1 C. flour
1 tsp. salt
1/2 tsp. black pepper
3 T. vegetable oil
=
Place several paper towels on
a platter.
In large bowl combine squash,
onion & egg - mix well. Add flour,
salt/pepper - mix until thoroughly
combined.
In large skillet over medium heat, heat
oil until hot. Place about 1/3rd C. squash
mixture into skillet for each fritter, pressing
down lightly with a spatula. Cook 4-5 minutes
per side, until golden brown on both sides.
Place fritters on paper towels on platter &
cover to keep warm. Repeat with remaining
squash mixture. Serves 12
*First, peel the squash using a vegetable
peeler, then a hand-grater or food processor
to shred it.
(recipe: mrfood.com)
-----------------------------
Crockpot Corned Beef & Sweet
Mustard Glaze
1 (3-4 lb) ready-to-cook corned
beef brisket with spice packet
1 (12 oz) bottle beer
2 C. water
1 1/2 lb. Yukon Gold potatoes,
quartered
4 large carrots, peeled/trimmed
1/2 small head green or savoy
cabbage, outer leaves removed, head
cut into wedges
3 T. melted butter
3 T. brown sugar, lightly packed
2 T. prepared horseradish
2 T. Dijon mustard
-
Rinse beef with cold water & pat
dry with paper towels. Trim some of
fat from fat cap, leaving a layer about
1/4" thick of fat on top. Transfer corned
beef to crockpot with fat cap facing up.
Add spices from packet on top of fat cap.
Place potatoes around beef & place carrots
around on top. Pour water & beer over top.
Cover & cook on Low 7-8 hours.
(after 7-8 hours - )
Lay cabbage wedges on top of corned beef
& cook on Low for another 2 hours until
vegetables & beef are tender.
-
Heat oven broiler to High
In small bowl stir melted butter, brown sugar,
horseradish & Dijon mustard. Using tongs,
remove corned beef & place on a nonstick
(or foil-lined) sheet pan. Spread glaze mixture
all over top & sides & place under broiler.
Broil until glaze bubbles & caramelizes in spots,
about 4 minutes. Let corned beef rest 5 minutes,
then slice against the grain, into 1/2 inch pieces.
Serve slices on a platter alongside vegetables.
Serves 4
(recipe: hostthetoast.com)
-------------------------
Broccoli Rice Casserole
Preheat oven 400 degrees F.
Lightly spray 9 X 14" with nonstick spray
Place broccoli in large pot of boiling water - cook 4 minutes until tender & bright green. Remove with slotted spoon & drain thoroughly. In large deep skillet melt butter & oil over medium heat. Add onions, cook, stirring freq. 6-8 min. Stir in rice & garlic; cook, stirring continuously, 1 minute. Add chicken stock, Half & Half & salt - stir - bring to boil, reduce heat to Med. Low. Cook, stirring frequently, 22-25 minutes until rice tender - remove from heat. Carefully stir in broccoli, & both cheeses, making sure to evenly mix in - transfer to baking dish. Prepare topping & sprinkle over top of casserole. Bake 15-20 minutes until golden brown & bubbling. Let rest 5 minutes. Serves 8
(recipe: momontimeout.com)
Strawberry Cream Cheese
Icebox Cake
2 lb. fresh strawberries, cleaned
& sliced 1/4 inch thick)
2 sleeves graham crackers
1 (8 oz) pkg. cream cheese, room temp.
1 (14 oz) can sweetened condensed milk
2 (3.4 oz, ea) 4-serving boxes instant
cheesecake flavored pudding mix
3 C. milk
1 (12 oz) tub Cool Whip, thawed/divided
=
Line bottom of a 9 X 13" baking dish
with graham crackers. (you can break
some up to fit)
In large bowl using elec, mixer combine
cream cheese & sweet'd cond' milk until
smooth & creamy. Add pudding mixes &
milk - continue mixing on Low 4-5 minutes
until mixture starts to thicken. Fold in 2
C. Cool whip until smooth.
Pour half of cream cheese mixture over
graham crackers. Arrange a single layer
of strawberry slices over mixture. Top
with another layer of graham crackers then
cover with remaining cream cheese mixture.
Top cream cheese mixture with another
layer of strawberries.
Cover & refrigerate 6-8 hours
When ready to serve, top with remaining
Cool Whip. Crush remaining graham
crackers & sprinkle over Cool Whip
(recipe: FB - Homemade Recipes)
===================
Well, I found a few 'sides' & desserts - now I have to narrow them down by tomorrow when I plan on going to Kroger for my Easter shopping.
Hope your Easter plans are going well;
Hugs;
Pammie
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