I thought I'd close out this week after Easter with a final Easter related post for my:
and I'm linking with Amy at Love Made My Home.
I thought I'd share 5 things we traditionally enjoy for Easter dinner each year. We usually host the dinner at our house and have my hubby's parents and my mom over with us. We of course, like many folks, have ham as our main course. I often have some appetizers out for when our family first get here and one I do each year are deviled eggs.
I think I probably make these a little different each year as I don't follow any specific recipe. I usually make them pretty basic where I take the egg yolks and mix them with mayo and some mustard, salt, pepper, & paprika and top with more paprika. Some years I think I throw in relish or a different kind of mustard - you get the idea. I like to put the filling in a baggie and snip off a corner and squeeze the filling into the egg whites as it looks a little neater. I love these springy flower egg dishes I found in a fabric/craft store several years ago.
And what's ham dinner without some yummy cheesy potatoes!?! I have made different versions of these - with creamed soup etc, but our favorite recipe is these:
However, I'll warn you right now they're not low cal and if you're faint of heart turn away now! Lol These are made with a 2 pound bag of frozen country style hashbrowns that are thawed. Then take 1 pound of velveeta cheese and cut into cubes and place in large bowl in microwave and melt (do about 50% power for a couple minutes and stir and keep running at couple minute intervals and stop to stir until melted). Then stir in a cup of sour cream and a cup of mayo and 1/2 to 1 whole onion, diced small (depending on how much you like onion). It will look like the mixture on the left. Then stir in the hashbrowns add salt and pepper & spread into pan. Top with more pepper. Like photo on right. You can do this day ahead. Before you bake them crunch corn flakes all over the top and melt a stick of butter and pour over the top. Bake at 350* for an hour. These are not low cal - but always a HIT! ((I do often use light mayo & light sour cream))
We have some veggie side dishes - corn, raw veggie crudite and also some warm dinner rolls. But a favorite side dish each year is my strawberry spinach salad. It's as yummy as it is pretty.
I do this salad in layers. So I take some chopped romaine lettuce and spinach leaves and add a layer of sliced strawberries, mandarin orange segments, red onion and my homemade sugared pecans. Then do another layer of the greens with all the pretty toppings again and serve this with sweet creamy poppyseed dressing and extra sugared pecans on the side.
Love those pretty layers! This is a great salad all summer long and also good with a strawberry or raspberry vinaigrette instead of the poppyseed dressing.
And of course one of the best parts of any holiday dinner - dessert! I usually do 2 desserts each year and one we typically do every year is fruit pizza or mini fruit pizzas as it's my kiddos' favorite.
For the mini fruit pizzas simply take sugar cookie dough and cut into slices (I used store bought) and bake according to directions. You could also arrange the slices on a cookie sheet and press all together to make a whole pan of crust for the fruit pizza. Then for frosting take one 8 oz. cream cheese (softened), 1/2 c. powdered sugar and 1 tsp of vanilla and blend together in mixer. Then fold in about 4 oz of cool whip topping. Spread over cooled cookie dough and top with fresh fruit. This year we just did berries and grapes (we used raspberries too just not on this batch) but also good with kiwi, mandarin oranges, bananas, even crushed pineapple.
The second dessert each year is whatever sounds good to me that year or ingredients I have on hand. This year I made a family recipe for what we call "summer cake".
This is a yellow cake with mandarin oranges (& juice) in the batter, and then topped with a fluffy frosting of cool whip, crushed pineapple and vanilla pudding mix.
It's another yummy light recipe that's good all summer long. I love that there's almost as much topping as there is cake! Here's the recipe I copied off of notes my aunt sent me from my Gram's recipe:
Yellow cake mix
1/2 cup oil
1 small can mandarin oranges with juice
1 9 oz. Cool Whip
1 can crushed pineapple with juice (15 oz.)
1 small box instant vanilla puddingPreheat oven to 350. Mix cake ingredients, add oranges, beat for 3 minutes. Bake 35 minutes for a 9 x 13 pan. Cool thoroughly. Prepare topping. Mix ingredients. Frost cake and refrigerate for 4 hours.
(If you ever want the variations, let me know but they mainly involve more oranges--less or more pineapple with some juice drained, more Cool Whip, more oil, one less egg, doing layers... I think I would start with the above on a test cake and adjust however you like on your next one.)