Thursday, 28 March 2013 23:14

Easy Recipes For Easter Sunday

Along with Christmas and Thanksgiving, Easter is a holiday that is always accompanied by a major meal. My family usually has ham as the centerpiece, but have also enjoyed roast beef, turkey and duck. To me, the most enjoyable part of a holiday feast are the side dishes. There are countless numbers of side dishes that can be used for your Easter brunch, lunch or dinner.


Here a several easy recipes that I hope you will try this Easter, or anytime for that matter.


Baked Ham


What you need:


5 - 7 lb smoked ham


1/2 c maple syrup


11/4 t dry mustard


21/2 t cider vinegar




1/4 t pepper


What you do:


Remove skin and fat from outside of ham. Place ham fat side up in shallow baking pan. Score outside of ham in a crisscross fashion. Insert cloves where scoring lines intersect on ham. In a small bowl, mix syrup, pepper, mustard and vinegar. Cover outside of ham with mixture. Bake in a preheated 350 degree oven 15 minutes per lb.


Mustard Glazed Baked Ham


What you need:


5-8 lb precooked ham


1/2 c brown sugar


2 T spicy brown mustard


8 oz can crushed pineapple


whole cloves


What you do:


Line a roasting pan with aluminum foil. Place ham in pan fat side up. Score the top of the ham diagonally ½ inch deep in a crisscross style to create diamond patterns. In a small bowl, combine mustard and brown sugar and mix. Pour or rub mixture onto the ham. Place cloves where the scores intersect. Bake in a preheated 325 degree oven 18 minutes for every pound. In the last 30 minutes of cooking time, pour pineapple with juice on the top of ham.


Bacon Deviled Eggs


What you need:


6 hard boiled eggs peeled


1/4 c mayonnaise


3 T bacon, cooked crisp and crumbled


1/2 t dry mustard


1/8 t salt


1/8 t pepper




What you do:


Cut eggs in half lengthwise. Carefully scoop out egg yolks and mash in a small bowl. Add bacon, mayonnaise, mustard, salt and pepper to egg yolk in bowl and mix with fork until smooth. Using a small spoon, evenly distribute egg mixture to the 12 egg white halves. Lightly sprinkle with paprika. Serve immediately or chill and serve.


Baked Mashed Potatoes


What you need:


3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled


4 T butter


8 oz package cream cheese, softened


12 oz or 11/2 c sour cream


salt to taste


black pepper to taste


What you do:


Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended. Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.


Green Beans and Bacon


What you need:


5 slices of bacon, cooked crisp, crumbled and set aside


2 (14.5 oz) cans cut green beans, drained


2 T white vinegar


1 t brown sugar


1 T onion, finely diced


1/8 t salt


2 T butter


What you do:


Heat butter in a skillet. Add vinegar, sugar, onion and salt and saute for 1 minute. Add green beans and stir. Cook on medium-low, stirring occasionally, until heated through. Top with crumbled bacon and se