Easter Dinner Ideas for everyone!

Hosting or attending an Easter feast this Sunday? Here are some ideas if you are banging your head against the wall! :-)

Main Dish Ideas

Pineapple Ham

1 (12 lb) Bone in ham

1/2 cup whole cloves

1/2 cup packed brown sugar

1 (20 oz) can pineapple rings (in heavy syrup)

1 (4oz) jar chopped maraschino cherries

1 (120z) can sprite or 7-Up

Oven directions:

1. Preheat oven to 350 degrees
2. Place ham in roasting pan and score the rind with a criss cross diamond pattern. Press a clove into the center of each diamond.
3. In a separate bowl, combine the syrup from the pineapples, the brown sugar and the can of soda. Mix and then baste the ham with the mixture.
4. Place the pineapple rings all across the ham and secure them with a cherry and a toothpick in the center of the pineapple hole.
5. Bake uncovered for 4 and a half to 5 hours, basting frequently with juices until internal temperature of the ham reaches 160 degrees f. Remove toothpicks before serving

Crock Pot Directions

Use ground cloves instead of whole, and use pineapple chunks instead of rings. Throw all the ingredients in the crock pot and turn on high for the first hour, then turn to low for the next 5 hours. :-) Nice and easy for you!

Onion and Thyme Roast Chicken

2 (2.5 lb) whole chickens

3 lemons

2 large onions peeled and quartered

6 shallots coarsely chopped

8 cloves of garlic

olive oil

1/2 cup softened butter

Salt and pepper to taste

8 sprigs of fresh thyme

1. Preheat oven to 375 degrees F and lightly grease a medium baking dish that will fit both chickens.
2. Quarter 2 lemons and put into the cavity of the chickens, along with 1/2 the onions and shallots and garlic and thyme. Spread the other half of onions, shallots and garlic around the bottom of chickens.
3. mix the leaves from the remaining thyme into the butter and spread under the skin of the chicken. Slice the last lemon in to thin pieces and place evenly under the skin.
4. Oil the top of the chicken skin and salt and pepper to taste.
5. Bake for 20 mins, then increase the temperature to 400 degrees F for the next 30 mins or until the chicken is golden brown and not pink in the middle and the juices run clear. Baste frequently with juices. Allow 15 mins to cool before serving.

Side Dishes

Bacon Cheddar Deviled Eggs

12 hard boiled eggs

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1/3 cup crumbled bacon

1/4 cup finely shredded sharp cheddar cheese

2 tablespoons freshly chopped chives or scallions

pepper to taste

1. Cut eggs in half and separate the yolks into a medium bowl.
2. Mash yolks with a fork, then mix in sour cream, mayonnaise, lemon juice, pepper, bacon, cheddar and chives until evenly blended.
3. Either spoon 1 tablespoon of mixture into the egg halves or spoon all the mixture into a piping bag or large ziplock bag with the bottom corner cut off and pipe into the egg halves.
4. Cover and refrigerate to let the flavors blend.

Creamy Au Gratin Potatoes

4 russet potatoes cut into 1/4 inch slices

1 onion sliced into rings

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded cheddar cheese

salt and pepper to taste

1. Preheat oven to 400 degrees F. Butter a 1 quart casserole dish
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Bacon Wrapped Asparagus

Asparagus

pepper

1 package of bacon

1. Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill uncovered, over medium-low heat for 8-12 mins or until bacon is crisp, turning occasionally. Or place on a baking tray in the oven at 400 degrees for 25 mins and finish it off under the broiler for the last 3 mins or until bacon is crisp.

Asparagus and Cherry Tomato Pasta Salad

8 oz penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1 inch pieces

Salt and pepper to taste

2 cups (about 9 oz) of cherry tomatoes cut in half

1 cup shelled fresh peas

1/2 cup chicken stock

1 cup fresh grated parmesan

2 tablespoons freshly chopped basil leaves

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

No Bake Chocolate Cookies

• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool

Honeydew Tropic Freeze

1 1/2 pounds chopped honeydew melon, about 1/2 a medium melon

1 (15oz) can of cream of cocunut

Rum

Crushed Ice

Put the melon, cream of coconut, rum, to taste, and about 2 cups of crushed ice in a blender. Puree until smooth. Pour into serving glasses and serve.

Easy Lime Margaritas

1 box lime Dryer's Fruit Bars

Tequila

Remove wooden sticks and put popsicle into blender. Add tequila to your liking and taste and blend!

Well I hope you find this somewhat helpful! :-)

I found recipes on allrecipes.com and foodnetwork.com.