Easter dinner

                                           Easter Dinner

Easter is one of my favorite holidays. I don't really love all the prep of egg dying and such but I love  the spirit that comes with Easter and all it means. I also love all the food that comes with it. Every year I make a ham and cheesy potatoes. The sides can vary from year to year but this year I think was one of my new favorites especially the rolls. I looked online at several options this year and even tried my first pintrist recipe ever and I didn't have an epic failure :) The only thing that would have made this dinner more special was if my honey was here with us...but we will have many more together after this.

This year as I do every year I buy a pre-sliced ham with a glaze packet. I just follow the package directions. I ended up cooking it in a browning bag left over from Thanksgiving because I ran out of foil of course! But the bag worked great. I pulled it out of the bag the last 10 min and glazed it and baked it a few more mins to set the glaze.

 

 Cheesy Potatoes

30 oz bag of frozen hash browns

1 can crm of mushroom soup

1 small container of sour cream ( or half a big one)

1-2 Tbs grated onion

lots of shredded cheese

salt and pepper

Start by using a fine cheese grater and grate some onion into a large bowl. I like to grate the onion instead of having chunks of onion in the potatoes. You only need a table spoon or so because it is strong with the juice. I have also used dried onion or just left it out all together. Add all the rest of the ingredients into the bowl and mix together. Pour into a 9X13 pan and cover with foil.

Bake at 350 for 35-45 min if the hash browns are thawed or 45-60 min if they are still frozen. I just put it in the oven with the ham and if the ham cooks at a lower temp just cook the potatoes a little longer. You just want it to be hot and bubbly. I like to take off the foil the last 15 min and add extra cheese on top.

Rosemary Thyme Dinner Rolls

I got this recipe from the Pioneer woman and I added the thyme. These are absolutely amazing!!! I will be making these over and over again...I think I may have eaten 4 this night! I added the link for the step by step. Btw it starts off with frozen rolls!! Sooo easy

http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/

I finished off the meal with a peach cobbler which I got the recipe off pintrist. I just recently signed up and this was my first recipe from there, however I had to change a few things so I guess I really cant stick to a recipe:) 

Peach Cobbler

1 to 1 and a half large cans of sliced peaches drained

2 sticks of butter melted

2 cups sugar

2 cups flour

2 cups milk

2 tsp baking powder

1 tsp cinnamon

fresh grated nutmeg

fill the bottom of a 12 in cast iron skillet ( or 9x13 pan) with the sliced peaches. top with melted butter. Sprinkle on the cinnamon and nutmeg.

mix together the other ingredients and pour over the peaches.  Bake at 350 for 30-45 min or until the sides are crispy and the top is firm.

I topped this with fresh whipped cream however my phone died so I didn't get a pic and there was no way I was waiting to eat this. This makes a lot so be sure to have friends over or be prepared for left overs!

Last recipe I will post from Easter is my deviled eggs. Now I like to keep them simple. I planned on making a full dozen but when I opened the carton the kids had eaten some of the eggs so I only made 8 whole eggs so 16 deviled eggs.

Deviled Eggs

8 hard boiled eggs

3-4 Tb mayo

 1-2 tsp spicy mustard

creole seasoning

Separate the egg whites and yokes, then get yourself a cute helper like I had to smash up the yokes with the mayo and mustard.

Fill the eggs with the yoke mixture. I always seem to over fill them so I only ended up with 14 deviled eggs. Sprinkle the tops with creole seasoning. I also had help with that from my helper. A few ended up pretty well seasoned:) 

This was actually a pretty easy dinner to make. I just made it in stages but it didn't require too much prep or standing over a hot stove. I hope you try some of these recipes. Enjoy