Every week my husband and I eat Sunday dinner with our daughter and her family. While she and I contribute food to each dinner, we take turns contributing the main course. Last week on Palm Sunday, I bought the ham and she cooked it. I took scalloped potatoes (from a box).
I’m not sure what she’s doing for the main course on Easter, but I’m taking deviled eggs.
I mix the yolks with mayo and milk. I add some mustard. This time I’m also adding some prepared horseradish. Salt & pepper and a pinch of sugar. I can’t give you a precise recipe because everything I mix into the yolks is ‘to taste.’ I try to keep the mayo at a minimum which is why I add milk to thin out the yolk mixture.
After I fill the egg halves, I sprinkle good Hungarian sweet paprika on half of the deviled eggs; on the other half of the eggs I place a slice of olive.
Thankfully, available online or thru Amazon. I find I’m using nearly a whole jar of Morehouse brand to get my crab louie dressing kicked up a notch 🫤 … I’ll give it a try
I make deviled eggs every holiday and I dont think the recipe is the same from one to the next, lol. I will try this recipe Sunday and tone down the “Dukes”, and use milk. My deviled eggs are literally bedeviled!!! I haven’t found a way to peel eggs less than 24 hours old without them looking like frakenegg.
Instant Pot Eggs are easy-peel. Here is the recipe that I have found works, 5-5-5.
Put an egg thingy in the bottom of the instant pot. The trivet that comes with the IP will work but I use this one. (Amazon:Instant Pot, Yellow Official Silicone Egg Rack ) You can put 9 on the yellow trivet and stack 3 on top. Works fine stacked.
Add water to bottom to just cover the trivet and touch the bottom of the eggs.
5 minutes High
5 minutes cool down
Depressurize
5 minutes in an ice bath, at least.
You can leave them in the ice bath longer, but the first two steps need to be 5 minutes each.
I have been told pressure cookers create the perfect egg for peeling, I don’t have one so I don’t know, but it was sworn to me. I find a gentle crack and then do the cold water thing helps w/the newbie eggs not looking like frakenegg. Something about the water slipping between the shell and egg. I find it easier to just make egg salad leaning more towards being a dip and be done w/it. Tastes great on Triscuits.
We just discovered an easy, foolproof way to boil eggs that are then easy to peel. Place them in a steamer pan with cold water, bring to a boil and then steam for 15 minutes. If the water is steaming before you put the eggs in, you may have some exploding casualties – be sure to start with cold water. Worked well for us – enjoy your smooth devilled eggs!
My go-to deviled eggs recipe has a bit of white vinegar and Worcestershire sauce, a little mustard, and then mayo or Miracle Whip (or Aldi’s brand whipped salad dressing).
Last year I colored the whites before filling them. It’s so very easy, no vinegar, just water with a couple drops of food color.
The colors are taken up quickly so its in and out. Let them dry then fill with the yolk mixture.
My kids and grandkids loved them. No gathering this year, everyone is elsewhere.
No gathering here either. Too many sick and old, so it appears I will be doing the traveling visitor bit. I hate to think of someone all alone on a holiday so I have a couple of stops to make before hubs and I get to barbecue our ribs.
Thanks, Kitty. I think I’ll make a dozen of these and spread them around to a few seniors I know who don’t cook much anymore.
Mari in SC
April 7, 2023 10:41 am
Rather than buying peanut butter eggs, make peanut butter fudge. My daughter and I bought fudge at a fudge store a few years ago, she took one bite and said she didn’t know why we wasted our money because mine is so much better. This is a soft, melt in your mouth fudge.
3 cups sugar
3/4 cup milk
1 tablespoon cocoa
2 tablespoons butter
1 jar (7 ounce ) marshmallow creme
1 jar (9 ounce) peanut butter (I use a heaping cup)
1 teaspoon vanilla
1. Grease a 9 x 11 pan.
2. Mix sugar, milk, cocoa and butter in a heavy 2 quart saucepan.
3. Using medium heat, let the mixture come to a rolling boil, stirring occasionally.
4. Boil for 3 minutes, stirring constantly.
5. Immediately remove from heat. Add vanilla, marshmallow creme and peanut butter, stirring until completely mixed in.
6. Pour into buttered pan and wait until it’s cooled before cutting into pieces.
7. Eat any fudge left in pan. It makes it easier to clean. No, really, eat it.
Makes about 48 pieces according to the recipe but we cut it larger so we don’t get quite that many.
When I was on the Noom diet, we stopped at a Mennonite bakery and restaurant that makes homemade fudge. I knew I had 100 calories to use for something sweet. The Noom database said fudge was 100 cal per ounce, so I asked for a one ounce sliver of fudge. She said the smallest thing they had was 8 ounces. I thought about it for a while and bought the 8 ounces. When I got home, I divided the fudge into eight 1 ounce slices. I ate a slice each day as a treat for 8 days and logged the 100 calories each day. It was one of the things that defined for me that I had the strength to complete the program. I eventually ended up 70 pounds off my start.
As I look around and see the obesity epidemic growing so rapidly (pun intended), I have a great deal of respect for anyone who has the discipline to take charge and control their body weight. Kudos to you, sir and God Bless!
We always make a Helen Ham, named after my husband’s Aunt Helen who shared the recipe with family. We take a shank ham and completely cover it with mustard, add cloves into the ham then put crushed pineapple all over the ham. Lastly pour a bottle of Coke or similar soda into the pan and seal with foil. Cook at 325° for about 4 hours until done. Tender and moist!
While I skip the mustard for my PIT ham, lots of clove & a can of frozen pineapple juice mix, adding enough water to not allow it to dry out during a long slow cook time.
Left over drippings can then be made into a fantastic red-eye gravy:
You may need to reduce mixture if you have excess water from less cook time.
Strain the mixture to remove bits of clove & such before using in the gravy.
Use the fatty parts of the ham in this.
I use butter instead of Vegetable oil AKA soybean oil
It is also best to make a rue for the gravy first
Adjust flour amount based on volume of guests.
Rue:
2 tablespoons flour
Aprox 2 tablespoons butter (enough to get a runny mixture to brown)
In saucepan melt butter / flour mixture & brown
the more you brown it the more flavor but less thickening ability it has.
Add the fatty ham carvings
Add ham drippings until you get a good gravy consistency that you like, whether that be thick or thin.
Coffee optional in my book, i’m not a coffee drinker. YMMV
It is. I make a mean pulled pork on the crock pot with a bone in pork shoulder and a 16 oz bottle of root beer. add the two in a crockpot and set on low for at least 6 hours, pour off the juice, shred the pork return it to the crockpot add some mustard and 1.5 bottles of Sweet Baby Rays Sweet Heat BBQ sauce, incorporate, set the crockpot on “keep warm” for 30 minutes and serve with coleslaw on your bun of choice.
Enter pancake in the search box at the top of the page for the January 23 post.
My Magic Wand
April 7, 2023 10:49 am
resurrection-rolls:
My brother brought home this recipe from a high school home economics class back in the 70’s, this one posted at <allrecipes> is similar with the following changes.
Fun & easy to do with the kids.
You will need more sugar than this calls for to roll the marshmallow in, about a 1/2 cup and cinnamon to taste, this recipe calls for equal amount of cinnamon but too much in my book.
Use a muffin pan instead of a baking sheet, less mess and it keeps the leaked out marshmallow in/on the dough for some more gooey goodness from leaking out & burning.
Lubricate muffin pan for easier cleanup
You can make a simple icing to put on them from:
Powdered sugar
your favorite flavor of extract.. vanilla, almond, orange….etc
enough water or milk to make pour-able/spreadable mixture.
Photo they use is misleading, that is a yeast looking dough not crescent roll dough.
You can certainly use your own yeast dough though, probably better if you do I never tried it, last I made this was a couple of decades ago with various nieces & nephews.
Cook bacon until crisp, remove from pan.
Cook onions in bacon drippings until soft.
Spread half of bread in bottom of greased 9×13 pan.
Sprinkle with half of crumbled bacon, onions and cheese.
Repeat layers.
Combine eggs, milk, salt and pepper; pour egg mixture over top layer in pan.
Store in refrigerator until 1 hour before serving time OR overnight (which I do)
Bake at 350 for 45-50 minutes, until set and puffed.
I cut it into squares and serve immediately. Thanks for sharing your recipes!
This is a lot like Ree Drummond’s overnight French toast but yours is savory with the bacon, cheese and onions and without berries and the crumb topping (which I never make because the berries are enough). I’ve done hers in the crock pot after having it sit in the frig overnight
I compare my Mom’s Brunch Puff to Quiche Lorraine. It feeds a lot of people. I would guess this recipe is at least 40 years old. A recipe my family definitely enjoys Easter and Mother’s Day. I will look for Ree Drummond’s recipe-a big fan of hers! Thank you for sharing!
Use 2.5 cups whole milk, skip the heavy cream because I don’t usually buy it.
Skip the topping (so many calories!) and top with sliced strawberries and blueberries (or whatever fruit is on hand). Local strawberries are ripe now and I will be picking my blueberries in a couple weeks, I think.
Enjoy! With the berries, this looks really pretty if you do an Independence Day brunch.
17CatsInTN
April 7, 2023 11:20 am
I like the spiral cut brown sugar double glazed ham that comes in the purple foil wrap best. But, instead of using their sauce packet, I make my own Raisin Sauce Ham Glaze. This makes plenty of sauce and you can adjust up or down as desired.
1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tbl cornstarch
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp dry mustard
1/4 tsp salt
1 tbl vinegar
Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt. Cook, stirring until thickened. Blend in the vinegar. Brush 1/2 cup on ham during last hour of baking. Serve hot on sliced ham and garnish with remaining sauce as desired. Or, just dump it all over the ham and bake it all together. I prefer it that way so the sauce mixes with the ham juices as well.
George
April 7, 2023 11:23 am
Rabbit Eggs:
1 Rabbit
1 Bale Alfalfa
Set rabbit in cage with alfalfa. Wait one to two hours. Collect the eggs your rabbit has laid.
Asparagus, Spinach, & Feta Quiche
I love this quiche and make it often. Everyone loves this and it’s pretty! I use carmelized red onion (instead of green onion) and 1/2 lemon (the juice) to batter. Make it simple and just buy a Pillsbury Pie crust. (makes 2 quiche)
This year we will celebrate with our beloved brothers and sisters in Christ (and a few that may not be all the way there yet) in our home. All these precious people are military (or their family, we counted over 28 coming) and will not be with their extended family at this time. Nor will we.
We joined a ministry that is essentially a mission to the military. We strive to make a home away from home for those serving our nation away from their homes and and point them to Jesus and disciple them in being followers of Jesus. Because I served for 20 years in the Army, our kids are spread over a wide area all are over a 12 hour drive away. We will miss them, but I will not be sad because my Savior lives and I know He holds the future. I will have so much time in that day and will never miss my kids in the presence of Jesus. But for now we press on to win those He is calling to Himself by Holy Spirit. We are hoping to have all our kids and grands with us Christmas 2024, but we have to cherish all being together.
All the food Sunday will be delicious but I am looking forward to the lemon squares someone is bringing (I quite deserts for Lent this year and right now those lemon squares sound amazing!). We are cooking the ham (it is precooked so i just carved it and we will have it warming in a slow cooker while we worship on the base Chapel.
May you all have a blessed Resurrection Celebration! He is risen! Indeed He is!
I may watch the movie Risen after everyone goes home. What a great time of the year!
Culturewarrior
April 7, 2023 12:45 pm
Corn salad is an excellent side for ham. We make it often–I hope you enjoy my mother’s recipe!
Corn Salad
1 can Niblets or Summer Crisp corn (can substitute 1 1/2 cups fresh or frozen corn or regular canned corn)
1 small onion, diced
1 small green pepper, diced
1 small red pepper, diced or one jar diced pimientos
3/4 cup diced celery
1/4 cup mayonnaise ( if it’s not Dukes, I can’t guarantee the flavor)
Salt and pepper to taste
—Dice onion, peppers and celery. Everything should be about the same size as a corn kernel! This is very important according to my. 80 yr.mother.
—Put corn in bowl-do not drain
—Add diced veggies and stir. You should have more corn than any of the other vegetables.
—Make a shallow well in the center of the mixture. You should see the liquid (if you used fresh/frozen, add about 2 T water)
— Add Duke’s mayonnaise.
— Stir until there is a sauce and then stir vegetables in until all are coated. Add salt and pepper to taste. Cover and put in refrigerator for several hours, overnight if possible.
—After chilling, remove mixture with a slotted spoon so that the extra liquid will drain off and serve in a glass dish or bowl.
We were still living in Maryland when my daughter went to college in South Carolina. She came home for Thanksgiving and said we needed to go to Wegman’s or Aldi’s. I asked why and she said she needed Duke’s Mayo for her French fries and every other food she ate (except dessert) because it is so much better. She was correct.
Hello, neighbor Mari in SC! I’m glad your daughter was educated on the finer points of mayonnaise. Believe it or not, old southern recipes even use mayo in biscuits and desserts (Duke’s of course.) Aldi still has the best non-sale price on Duke’s around. Happy Easter!
CirclinTheDrain
April 7, 2023 1:05 pm
I want the recipe for the bunnies in the post’s pic 🙂
Ingredients
4 oz crumbled Feta cheese
4 oz cream cheese, room temperature
1 Tbsp olive oil
1/2 tsp minced garlic
1/2 tsp dried basil
1/4 C honey
1 Tbsp chopped pistachios
1 tsp finely chopped chives
1/2 tsp cracked black pepper
Instructions:
In a food processor, combine feta, cream cheese and olive oil until well combined and smooth. Add basil and garlic, mixing well again.
Scoop cheese mixture onto a small plate or into a shallow bowl.
Use a large spoon to create a well in the center of the cheese. Fill the well with honey.
Garnish the sides of the well with chives, nuts and black pepper.
Serve immediately with warm pieces of pita bread, crackers or raw veggies.
Easy and delicious
Robert weber
April 7, 2023 1:29 pm
A fond memory during Easter was my grandmothers Lamb cake. Raisin eyes, jelly bean nose, tied with a red ribbon with a bell…
I don’t have her recipe, but I found one that looks like I remember:
P.s. i forgot to mention you need the aluminum lamb mold, I saved hers, which I treasure… https://www.icloud.com/notes/045udamr42ealgQ_9kKxdH2zQ#Easter_Lamb_Cake
Last edited 3 years ago by Robert weber
Right to reply
April 7, 2023 2:06 pm
Peanut Butter Cookie Recipe for KETO people.
1 cup peanut butter
1/2 cup Splenda
1 egg
Mix all together, divide into cookies, press with fork and bake for 10 mins at 350
I like to save candy canes (which appear to have originated as symbolic of the shepherds who visited Jesus at his birth) and re-use them in recipes at Easter. I just discovered this wonderful peppermint ice cream:
Dissolve a half pound of candy canes in one cup milk in the top of a double boiler. (I ground them up first to make them dissolve faster.)
Chill in the refrigerator first, then put in the freezer until “firm” (a few hours in my case, this does not mean to wait for it to turn to ice, which I’m not sure it would do anyway, just a very thick syrup). Chill a mixer bowl along with it.
Remove and beat quickly in the mixer bowl, adding two cups heavy cream while beating. When is whipped to light and frothy, pour into a chilled storage container and return to the freezer for several hours or overnight.
CirclinTheDrain
April 7, 2023 5:17 pm
Growing up we had lamb for Easter dinner. My younger generation doesn’t like lamb, they prefer their lamb on the hoof. 🤷♂️ I miss it, especially the mint jelly my grandmother made.
Easter in my house now is pork tenderloin in a honey mustard glaze, macaroni and cheese with old bay seasoning, creamed spinach with spinach from the garden, peas from the garden and Cole slaw. With biscuits. Delicious.
This is a wonderful dish to make the night before an Easter brunch – easy, refreshing, and delicious!!
Country Inn Eggs
3 Tblsp butter
1/2 cup green onions, thinly slices
1/2 cup mushrooms, washed and thinly sliced
1/2 cup diced green pepper
1/2 cup zucchini, peeled and thinly sliced
12 eggs, beaten
3 Tbslp butter
3 Tblsp flour
1 1/2 cups milk
1 cup grated cheddar cheese
salt and white pepper to taste
In first 3 tblsp butter, sauté the veggies until tender, add the eggs and softly scramble until slightly set. Place into a greased 9 x 13 pan.
To make the cheese sauce, melt the butter in a heavy saucepan, add the flour to make a roux, and then add in the milk until a thick sauce forms. Add in the cheese until it melts and then the salt/pepper to taste. Spread carefully over the egg mixture.
Melt the remaining butter and toss with breadcrumbs until well mixed. Carefully cover the cheese sauce and then sprinkle paprika over the top.
Refrigerate overnight, covered, and then bake, uncovered, at 350 for 30-40 minutes until heated through and bubbly.
Lanna
April 7, 2023 7:44 pm
My family has used this recipe since the ’50s. It goes especially well with ham, very pretty springtime side for Easter, but also good with pork, beef or lamb.
Mustard Ring
4 eggs, room temp
3/4 cup sugar
2 T. Coleman’s dry mustard powder
1 envelope gelatin
1 cup weak vinegar (2/3 cup vinegar + I/3 cup water)
1/4 tsp. salt
1 cup whipping cream
Mix sugar, salt and dry mustard in the top of a double boiler (make sure there are no big pieces of dry mustard). In a bowl beat eggs, then beat in weak vinegar. Whisk egg mixture into dry mixture in top of double boiler. Sprinkle gelatin over 1 T. cold water, when softened melt over hot water (use a coffee cup for gelatin and cold water, then set cup in a bowl of very hot water and stir to melt).
Cook egg mixture slowly in double boiler over simmering water, add gelatin when it becomes hot. Cook until creamy and thickened. Remove top of double boiler and set in ice water to cool.
Beat the whipping cream and add to the cooled mixture. Pour into oiled ring mold or mold of your choice and chill. When ready to serve unmold onto a platter. Fill the center with black olives or parsley. We usually filled it with frozen peas that had been thawed, not cooked, a chopped green onion and lightly dressed with a white wine vinaigrette.
NOTE: Be sure to use a dry English mustard powder like Coleman’s and not an Oriental dry mustard powder which would be too hot. If you want to cut the recipe in half, use 1 1/4 tsp. of gelatin instead of the whole envelope.
This recipe comes with a warning. It turns kids and grown men into barbaric savages. If you decide to try it, be aware that responsible female supervision will be required. Nephews, dads and uncles pretended to be ravenous dinosauers and a niece used her fancy little Easter purse to smuggle one into her bedroom, tucked it into her shoe and hid it in her closet, then forgot it. Her poor mom searched high and low and found it a week later.
This isn’t the original recipe I used but it covers the method and has a DIY hack for a tool to make it easier (I have culinary tools for food carving/decoration and I use a v-shape cutter).
Use whatever add ins for the yolks that you like. I add 1 T. softened butter per dozen egg yolks along with mayo, mustard powder, vinegar, S & P. I cut small pieces of black olives for the eyes, carrot triangles for the beaks.
I make these when I cater baby showers and I use mini cupcake papers in either blue or pink to sit the eggs in.
MoBlo
April 7, 2023 8:39 pm
I’m making ham and lasagna with scalloped potatoes on the side. Carb load!
Is there a way to reach adrem or Sundance? I want to share a story that happened to one of our Trump team here in Florida. He was violently attacked last night in Winter Park. Heartbreaking story…
My Aunt Bea’s Ambrosia fruit salad, which she served at every holiday from Christmas to July 4th;
1 large can of fruit cocktail, drained. I buy packed in juice or water if available.
1/4 to 1/2 cup shredded coconut, depending on your personal taste.
One half of a small bag of mini marshmallows, again, use more or less to taste.
One small tub of cool whip.
Combine all and mix well. It’s better if you chill before eating.
If the mood strikes me I sometimes add sliced bananas, or chopped apples or Walnuts. The beauty is you can make it a little different each time and it’s still good. My DIL adds canned mandarin orange sections to hers, and calls it Sunshine salad.
I’ve always loved it, and I hope you do too.
Miss.Della.B
April 8, 2023 8:00 pm
Wishing everyone a Happy Resurrection Day!
Recipe for Christian Living
Ingredients:
Love
Kindness
Appreciation
Companionship
Praise
Advice
Cheerfulness
Tender Care
Clean Hearts
God’s Blessing
Directions:
Blend 1 c. of love with 1/2 c. of kindness.
Alternately add in 1 cup appreciation and 3 cups of pleasant companionship;
Into which has been sifted, 2 tsp. of deserving praise.
Flavor with 1 tsp. of carefully chosen advice.
Lightly fold in 1 c. of cheerfulness to which has been added a pinch of sorrow.
Pour with tender care into clean hearts and let bake until well matured.
Turn out on the surface of society.
Humbly invoke God’s Blessing, and it will serve all mankind.
Please share your best and favorite recipes for Easter dinner and treats for kiddies, even the big ones!
Every week my husband and I eat Sunday dinner with our daughter and her family. While she and I contribute food to each dinner, we take turns contributing the main course. Last week on Palm Sunday, I bought the ham and she cooked it. I took scalloped potatoes (from a box).
I’m not sure what she’s doing for the main course on Easter, but I’m taking deviled eggs.
I mix the yolks with mayo and milk. I add some mustard. This time I’m also adding some prepared horseradish. Salt & pepper and a pinch of sugar. I can’t give you a precise recipe because everything I mix into the yolks is ‘to taste.’ I try to keep the mayo at a minimum which is why I add milk to thin out the yolk mixture.
After I fill the egg halves, I sprinkle good Hungarian sweet paprika on half of the deviled eggs; on the other half of the eggs I place a slice of olive.
I started adding horseradish to my deviled eggs. Takes them next level.
Yum. I’m a horseradish fiend
If you can get St Elmo’s in your area, its the best I’ve ever had. Takes your breath away! Comes from St Elmo’s Steakhouse in Indianapolis😀
Thankfully, available online or thru Amazon. I find I’m using nearly a whole jar of Morehouse brand to get my crab louie dressing kicked up a notch 🫤 … I’ll give it a try
You won’t be sorry! They’re cocktail sauce is good too! Smokin hot!
Thanks for the suggestion! I like to put a little prepared horseradish in tuna.
No mustard?
I mentioned mustard.
I can’t read. Sorry.
No worries 🙂
I try to not splurge on eggs.
Even for Easter?
We use Gulden’s Spicy Brown mustard. It gives the eggs a nice zing! Happy Easter!
I make deviled eggs every holiday and I dont think the recipe is the same from one to the next, lol. I will try this recipe Sunday and tone down the “Dukes”, and use milk. My deviled eggs are literally bedeviled!!! I haven’t found a way to peel eggs less than 24 hours old without them looking like frakenegg.
I have no connection to this company but this works great peeling eggs. We make hard boiled eggs for the week and it never fails us.
https://neggmaker.com/pages/bonnieskitchen
Instant Pot Eggs are easy-peel. Here is the recipe that I have found works, 5-5-5.
Put an egg thingy in the bottom of the instant pot. The trivet that comes with the IP will work but I use this one. (Amazon:Instant Pot, Yellow Official Silicone Egg Rack ) You can put 9 on the yellow trivet and stack 3 on top. Works fine stacked.
Add water to bottom to just cover the trivet and touch the bottom of the eggs.
5 minutes High
5 minutes cool down
Depressurize
5 minutes in an ice bath, at least.
You can leave them in the ice bath longer, but the first two steps need to be 5 minutes each.
Store in refrigerator until ready to use.
I use an egg cooker which really just steams the eggs, very reasonable at Amazon. Peels almost perfectly every time with little effort!
I have been told pressure cookers create the perfect egg for peeling, I don’t have one so I don’t know, but it was sworn to me. I find a gentle crack and then do the cold water thing helps w/the newbie eggs not looking like frakenegg. Something about the water slipping between the shell and egg. I find it easier to just make egg salad leaning more towards being a dip and be done w/it. Tastes great on Triscuits.
Yes. See my Instant Pot post above.
Also delicious on toasted sourdough.
I plunge mine into ice cold water for a minute after boiling. Hubs Peels them them while hot.
We just discovered an easy, foolproof way to boil eggs that are then easy to peel. Place them in a steamer pan with cold water, bring to a boil and then steam for 15 minutes. If the water is steaming before you put the eggs in, you may have some exploding casualties – be sure to start with cold water. Worked well for us – enjoy your smooth devilled eggs!
My go-to deviled eggs recipe has a bit of white vinegar and Worcestershire sauce, a little mustard, and then mayo or Miracle Whip (or Aldi’s brand whipped salad dressing).
Yeah, gotta have the Worcestershire or it isn’t a deviled egg.
Last year I colored the whites before filling them. It’s so very easy, no vinegar, just water with a couple drops of food color.
The colors are taken up quickly so its in and out. Let them dry then fill with the yolk mixture.
My kids and grandkids loved them. No gathering this year, everyone is elsewhere.
No gathering here either. Too many sick and old, so it appears I will be doing the traveling visitor bit. I hate to think of someone all alone on a holiday so I have a couple of stops to make before hubs and I get to barbecue our ribs.
Thanks, Kitty. I think I’ll make a dozen of these and spread them around to a few seniors I know who don’t cook much anymore.
Rather than buying peanut butter eggs, make peanut butter fudge. My daughter and I bought fudge at a fudge store a few years ago, she took one bite and said she didn’t know why we wasted our money because mine is so much better. This is a soft, melt in your mouth fudge.
3 cups sugar
3/4 cup milk
1 tablespoon cocoa
2 tablespoons butter
1 jar (7 ounce ) marshmallow creme
1 jar (9 ounce) peanut butter (I use a heaping cup)
1 teaspoon vanilla
1. Grease a 9 x 11 pan.
2. Mix sugar, milk, cocoa and butter in a heavy 2 quart saucepan.
3. Using medium heat, let the mixture come to a rolling boil, stirring occasionally.
4. Boil for 3 minutes, stirring constantly.
5. Immediately remove from heat. Add vanilla, marshmallow creme and peanut butter, stirring until completely mixed in.
6. Pour into buttered pan and wait until it’s cooled before cutting into pieces.
7. Eat any fudge left in pan. It makes it easier to clean. No, really, eat it.
Makes about 48 pieces according to the recipe but we cut it larger so we don’t get quite that many.
DO NOT REFRIGERATE OR CHILL.
When I was on the Noom diet, we stopped at a Mennonite bakery and restaurant that makes homemade fudge. I knew I had 100 calories to use for something sweet. The Noom database said fudge was 100 cal per ounce, so I asked for a one ounce sliver of fudge. She said the smallest thing they had was 8 ounces. I thought about it for a while and bought the 8 ounces. When I got home, I divided the fudge into eight 1 ounce slices. I ate a slice each day as a treat for 8 days and logged the 100 calories each day. It was one of the things that defined for me that I had the strength to complete the program. I eventually ended up 70 pounds off my start.
As I look around and see the obesity epidemic growing so rapidly (pun intended), I have a great deal of respect for anyone who has the discipline to take charge and control their body weight. Kudos to you, sir and God Bless!
We always make a Helen Ham, named after my husband’s Aunt Helen who shared the recipe with family. We take a shank ham and completely cover it with mustard, add cloves into the ham then put crushed pineapple all over the ham. Lastly pour a bottle of Coke or similar soda into the pan and seal with foil. Cook at 325° for about 4 hours until done. Tender and moist!
While I skip the mustard for my PIT ham, lots of clove & a can of frozen pineapple juice mix, adding enough water to not allow it to dry out during a long slow cook time.
Left over drippings can then be made into a fantastic red-eye gravy:
You may need to reduce mixture if you have excess water from less cook time.
Strain the mixture to remove bits of clove & such before using in the gravy.
Use the fatty parts of the ham in this.
I use butter instead of Vegetable oil AKA soybean oil
It is also best to make a rue for the gravy first
Adjust flour amount based on volume of guests.
Rue:
2 tablespoons flour
Aprox 2 tablespoons butter (enough to get a runny mixture to brown)
In saucepan melt butter / flour mixture & brown
the more you brown it the more flavor but less thickening ability it has.
Add the fatty ham carvings
Add ham drippings until you get a good gravy consistency that you like, whether that be thick or thin.
Coffee optional in my book, i’m not a coffee drinker. YMMV
https://www.allrecipes.com/recipe/229271/ham-with-red-eye-gravy/
For some reason I think a Dr. Pepper would be really good!
It is. I make a mean pulled pork on the crock pot with a bone in pork shoulder and a 16 oz bottle of root beer. add the two in a crockpot and set on low for at least 6 hours, pour off the juice, shred the pork return it to the crockpot add some mustard and 1.5 bottles of Sweet Baby Rays Sweet Heat BBQ sauce, incorporate, set the crockpot on “keep warm” for 30 minutes and serve with coleslaw on your bun of choice.
Sounds yummy!
Sundance: Where us your pancake recipe?
Enter pancake in the search box at the top of the page for the January 23 post.
resurrection-rolls:
My brother brought home this recipe from a high school home economics class back in the 70’s, this one posted at <allrecipes> is similar with the following changes.
Fun & easy to do with the kids.
You will need more sugar than this calls for to roll the marshmallow in, about a 1/2 cup and cinnamon to taste, this recipe calls for equal amount of cinnamon but too much in my book.
Use a muffin pan instead of a baking sheet, less mess and it keeps the leaked out marshmallow in/on the dough for some more gooey goodness from leaking out & burning.
Lubricate muffin pan for easier cleanup
You can make a simple icing to put on them from:
Powdered sugar
your favorite flavor of extract.. vanilla, almond, orange….etc
enough water or milk to make pour-able/spreadable mixture.
Photo they use is misleading, that is a yeast looking dough not crescent roll dough.
You can certainly use your own yeast dough though, probably better if you do I never tried it, last I made this was a couple of decades ago with various nieces & nephews.
https://www.allrecipes.com/recipe/84289/resurrection-rolls/
Rene’s Cole Slaw (a Paula Deen recipe) …
Goes great with ANY meat (Stella can confirm) …
https://tinyurl.com/2p8wa3av …
Every Easter, my Mom would make “Brunch Puff”. The tradition has been passed on. We will be enjoying it once again this year! Happy Easter!
Brunch Puff
8 slices bacon
2 onions, sliced
12 slices bread, quartered
1/2# Swiss cheese, shredded
8 eggs
4 cups milk
1/2 tsp salt
1/4 tsp pepper
Cook bacon until crisp, remove from pan.
Cook onions in bacon drippings until soft.
Spread half of bread in bottom of greased 9×13 pan.
Sprinkle with half of crumbled bacon, onions and cheese.
Repeat layers.
Combine eggs, milk, salt and pepper; pour egg mixture over top layer in pan.
Store in refrigerator until 1 hour before serving time OR overnight (which I do)
Bake at 350 for 45-50 minutes, until set and puffed.
I cut it into squares and serve immediately. Thanks for sharing your recipes!
This is a lot like Ree Drummond’s overnight French toast but yours is savory with the bacon, cheese and onions and without berries and the crumb topping (which I never make because the berries are enough). I’ve done hers in the crock pot after having it sit in the frig overnight
I compare my Mom’s Brunch Puff to Quiche Lorraine. It feeds a lot of people. I would guess this recipe is at least 40 years old. A recipe my family definitely enjoys Easter and Mother’s Day. I will look for Ree Drummond’s recipe-a big fan of hers! Thank you for sharing!
https://www.foodnetwork.com/recipes/ree-drummond/cinnamon-baked-french-toast-recipe-2120484
My modifications are:
Use whatever bread I have.
Use 2.5 cups whole milk, skip the heavy cream because I don’t usually buy it.
Skip the topping (so many calories!) and top with sliced strawberries and blueberries (or whatever fruit is on hand). Local strawberries are ripe now and I will be picking my blueberries in a couple weeks, I think.
Enjoy! With the berries, this looks really pretty if you do an Independence Day brunch.
I like the spiral cut brown sugar double glazed ham that comes in the purple foil wrap best. But, instead of using their sauce packet, I make my own Raisin Sauce Ham Glaze. This makes plenty of sauce and you can adjust up or down as desired.
1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tbl cornstarch
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp dry mustard
1/4 tsp salt
1 tbl vinegar
Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt. Cook, stirring until thickened. Blend in the vinegar. Brush 1/2 cup on ham during last hour of baking. Serve hot on sliced ham and garnish with remaining sauce as desired. Or, just dump it all over the ham and bake it all together. I prefer it that way so the sauce mixes with the ham juices as well.
Rabbit Eggs:
1 Rabbit
1 Bale Alfalfa
Set rabbit in cage with alfalfa. Wait one to two hours. Collect the eggs your rabbit has laid.
Make sure your rabbit is female. Just identifying as female will not work.
Transrabbit
Lol!
Asparagus, Spinach, & Feta Quiche
I love this quiche and make it often. Everyone loves this and it’s pretty! I use carmelized red onion (instead of green onion) and 1/2 lemon (the juice) to batter. Make it simple and just buy a Pillsbury Pie crust. (makes 2 quiche)
https://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/
We always make the Pioneer Woman’s carrot cake at Easter. Excellent recipe.
https://www.thepioneerwoman.com/food-cooking/recipes/a11735/sigrids-carrot-cake-perfect-for-easter/
This year we will celebrate with our beloved brothers and sisters in Christ (and a few that may not be all the way there yet) in our home. All these precious people are military (or their family, we counted over 28 coming) and will not be with their extended family at this time. Nor will we.
We joined a ministry that is essentially a mission to the military. We strive to make a home away from home for those serving our nation away from their homes and and point them to Jesus and disciple them in being followers of Jesus. Because I served for 20 years in the Army, our kids are spread over a wide area all are over a 12 hour drive away. We will miss them, but I will not be sad because my Savior lives and I know He holds the future. I will have so much time in that day and will never miss my kids in the presence of Jesus. But for now we press on to win those He is calling to Himself by Holy Spirit. We are hoping to have all our kids and grands with us Christmas 2024, but we have to cherish all being together.
All the food Sunday will be delicious but I am looking forward to the lemon squares someone is bringing (I quite deserts for Lent this year and right now those lemon squares sound amazing!). We are cooking the ham (it is precooked so i just carved it and we will have it warming in a slow cooker while we worship on the base Chapel.
May you all have a blessed Resurrection Celebration! He is risen! Indeed He is!
I may watch the movie Risen after everyone goes home. What a great time of the year!
Corn salad is an excellent side for ham. We make it often–I hope you enjoy my mother’s recipe!
Corn Salad
1 can Niblets or Summer Crisp corn (can substitute 1 1/2 cups fresh or frozen corn or regular canned corn)
1 small onion, diced
1 small green pepper, diced
1 small red pepper, diced or one jar diced pimientos
3/4 cup diced celery
1/4 cup mayonnaise ( if it’s not Dukes, I can’t guarantee the flavor)
Salt and pepper to taste
—Dice onion, peppers and celery. Everything should be about the same size as a corn kernel! This is very important according to my. 80 yr.mother.
—Put corn in bowl-do not drain
—Add diced veggies and stir. You should have more corn than any of the other vegetables.
—Make a shallow well in the center of the mixture. You should see the liquid (if you used fresh/frozen, add about 2 T water)
— Add Duke’s mayonnaise.
— Stir until there is a sauce and then stir vegetables in until all are coated. Add salt and pepper to taste. Cover and put in refrigerator for several hours, overnight if possible.
—After chilling, remove mixture with a slotted spoon so that the extra liquid will drain off and serve in a glass dish or bowl.
Enjoy!
I’ve had a similar corn salad using an Italian dressing — not much — and adding black beans.
Kitty, I’ve not tried it with Italian dressing but that sounds good. I use another recipe similar to this with black beans called Cowboy Caviar.
We were still living in Maryland when my daughter went to college in South Carolina. She came home for Thanksgiving and said we needed to go to Wegman’s or Aldi’s. I asked why and she said she needed Duke’s Mayo for her French fries and every other food she ate (except dessert) because it is so much better. She was correct.
Hello, neighbor Mari in SC! I’m glad your daughter was educated on the finer points of mayonnaise. Believe it or not, old southern recipes even use mayo in biscuits and desserts (Duke’s of course.) Aldi still has the best non-sale price on Duke’s around. Happy Easter!
I want the recipe for the bunnies in the post’s pic 🙂
Having the recipe would mean nothing for me. Mine would never be that cute.
I understand. My attempt would be a disaster, but I can dream.
https://www.foodnetwork.com/recipes/food-network-kitchen/bunny-oreo-balls-8043216
Thank you!
Whipped Feta and Honey Dip
Ingredients
4 oz crumbled Feta cheese
4 oz cream cheese, room temperature
1 Tbsp olive oil
1/2 tsp minced garlic
1/2 tsp dried basil
1/4 C honey
1 Tbsp chopped pistachios
1 tsp finely chopped chives
1/2 tsp cracked black pepper
Instructions:
In a food processor, combine feta, cream cheese and olive oil until well combined and smooth. Add basil and garlic, mixing well again.
Scoop cheese mixture onto a small plate or into a shallow bowl.
Use a large spoon to create a well in the center of the cheese. Fill the well with honey.
Garnish the sides of the well with chives, nuts and black pepper.
Serve immediately with warm pieces of pita bread, crackers or raw veggies.
Easy and delicious
A fond memory during Easter was my grandmothers Lamb cake. Raisin eyes, jelly bean nose, tied with a red ribbon with a bell…
I don’t have her recipe, but I found one that looks like I remember:
P.s. i forgot to mention you need the aluminum lamb mold, I saved hers, which I treasure…
https://www.icloud.com/notes/045udamr42ealgQ_9kKxdH2zQ#Easter_Lamb_Cake
Peanut Butter Cookie Recipe for KETO people.
1 cup peanut butter
1/2 cup Splenda
1 egg
Mix all together, divide into cookies, press with fork and bake for 10 mins at 350
I like to save candy canes (which appear to have originated as symbolic of the shepherds who visited Jesus at his birth) and re-use them in recipes at Easter. I just discovered this wonderful peppermint ice cream:
Growing up we had lamb for Easter dinner. My younger generation doesn’t like lamb, they prefer their lamb on the hoof. 🤷♂️ I miss it, especially the mint jelly my grandmother made.
Easter in my house now is pork tenderloin in a honey mustard glaze, macaroni and cheese with old bay seasoning, creamed spinach with spinach from the garden, peas from the garden and Cole slaw. With biscuits. Delicious.
Nice menu.
This is a wonderful dish to make the night before an Easter brunch – easy, refreshing, and delicious!!
Country Inn Eggs
3 Tblsp butter
1/2 cup green onions, thinly slices
1/2 cup mushrooms, washed and thinly sliced
1/2 cup diced green pepper
1/2 cup zucchini, peeled and thinly sliced
12 eggs, beaten
3 Tbslp butter
3 Tblsp flour
1 1/2 cups milk
1 cup grated cheddar cheese
salt and white pepper to taste
1 1/2 cups bread crumbs
3 tblsp butter
1/2 tsp paprika
In first 3 tblsp butter, sauté the veggies until tender, add the eggs and softly scramble until slightly set. Place into a greased 9 x 13 pan.
To make the cheese sauce, melt the butter in a heavy saucepan, add the flour to make a roux, and then add in the milk until a thick sauce forms. Add in the cheese until it melts and then the salt/pepper to taste. Spread carefully over the egg mixture.
Melt the remaining butter and toss with breadcrumbs until well mixed. Carefully cover the cheese sauce and then sprinkle paprika over the top.
Refrigerate overnight, covered, and then bake, uncovered, at 350 for 30-40 minutes until heated through and bubbly.
My family has used this recipe since the ’50s. It goes especially well with ham, very pretty springtime side for Easter, but also good with pork, beef or lamb.
Mustard Ring
4 eggs, room temp
3/4 cup sugar
2 T. Coleman’s dry mustard powder
1 envelope gelatin
1 cup weak vinegar (2/3 cup vinegar + I/3 cup water)
1/4 tsp. salt
1 cup whipping cream
Mix sugar, salt and dry mustard in the top of a double boiler (make sure there are no big pieces of dry mustard). In a bowl beat eggs, then beat in weak vinegar. Whisk egg mixture into dry mixture in top of double boiler. Sprinkle gelatin over 1 T. cold water, when softened melt over hot water (use a coffee cup for gelatin and cold water, then set cup in a bowl of very hot water and stir to melt).
Cook egg mixture slowly in double boiler over simmering water, add gelatin when it becomes hot. Cook until creamy and thickened. Remove top of double boiler and set in ice water to cool.
Beat the whipping cream and add to the cooled mixture. Pour into oiled ring mold or mold of your choice and chill. When ready to serve unmold onto a platter. Fill the center with black olives or parsley. We usually filled it with frozen peas that had been thawed, not cooked, a chopped green onion and lightly dressed with a white wine vinaigrette.
NOTE: Be sure to use a dry English mustard powder like Coleman’s and not an Oriental dry mustard powder which would be too hot. If you want to cut the recipe in half, use 1 1/4 tsp. of gelatin instead of the whole envelope.
Hello
Sorry, was trying to remember my sign in info. 🙄
This recipe comes with a warning. It turns kids and grown men into barbaric savages. If you decide to try it, be aware that responsible female supervision will be required. Nephews, dads and uncles pretended to be ravenous dinosauers and a niece used her fancy little Easter purse to smuggle one into her bedroom, tucked it into her shoe and hid it in her closet, then forgot it. Her poor mom searched high and low and found it a week later.
This isn’t the original recipe I used but it covers the method and has a DIY hack for a tool to make it easier (I have culinary tools for food carving/decoration and I use a v-shape cutter).
https://afoodloverskitchen.com/deviled-egg-chicks/
Use whatever add ins for the yolks that you like. I add 1 T. softened butter per dozen egg yolks along with mayo, mustard powder, vinegar, S & P. I cut small pieces of black olives for the eyes, carrot triangles for the beaks.
I make these when I cater baby showers and I use mini cupcake papers in either blue or pink to sit the eggs in.
I’m making ham and lasagna with scalloped potatoes on the side. Carb load!
Is there a way to reach adrem or Sundance? I want to share a story that happened to one of our Trump team here in Florida. He was violently attacked last night in Winter Park. Heartbreaking story…
Email guidelines are on the top banner.
[email protected]
My Aunt Bea’s Ambrosia fruit salad, which she served at every holiday from Christmas to July 4th;
1 large can of fruit cocktail, drained. I buy packed in juice or water if available.
1/4 to 1/2 cup shredded coconut, depending on your personal taste.
One half of a small bag of mini marshmallows, again, use more or less to taste.
One small tub of cool whip.
Combine all and mix well. It’s better if you chill before eating.
If the mood strikes me I sometimes add sliced bananas, or chopped apples or Walnuts. The beauty is you can make it a little different each time and it’s still good. My DIL adds canned mandarin orange sections to hers, and calls it Sunshine salad.
I’ve always loved it, and I hope you do too.
Wishing everyone a Happy Resurrection Day!
Recipe for Christian Living
Ingredients:
Love
Kindness
Appreciation
Companionship
Praise
Advice
Cheerfulness
Tender Care
Clean Hearts
God’s Blessing
Directions:
Blend 1 c. of love with 1/2 c. of kindness.
Alternately add in 1 cup appreciation and 3 cups of pleasant companionship;
Into which has been sifted, 2 tsp. of deserving praise.
Flavor with 1 tsp. of carefully chosen advice.
Lightly fold in 1 c. of cheerfulness to which has been added a pinch of sorrow.
Pour with tender care into clean hearts and let bake until well matured.
Turn out on the surface of society.
Humbly invoke God’s Blessing, and it will serve all mankind.