Creating An Egg-stra Simple Easter Dinner

Easter is almost here and the planning has begun. 24/7 MOMS has discovered a few new recipes to help you create an Egg-stra simple Easter dinner.

Easter Ham with Cherry Sauce Recipe

from : taste of home


  • 1 fully cooked bone-in ham (6 to 8 pounds)
  • 1 cup packed brown sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon ground mustard
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 1 can (16 ounces) pitted dark sweet cherries, undrained
  • 2 tablespoons lemon juice
  • 1 teaspoon almond extract


  • Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts.
  • Cover and bake at 325° for 1-3/4 to 2 hours or until a meat thermometer reads 140° and ham is heated through.
  • For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Serve with ham. Yield: 8-10 serving.

Creamy Cheesy Mashed Potatoes

from: Nestle


  • 6 medium (about 2 pounds total) potatoes, peeled and cut into 1-inch chunks
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 cup (4 ounces) shredded cheddar cheese


PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Stir in cheese. Season with salt and ground black pepper.

NOTE: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.

Parmesan – Garlic Butter Green Beans

from: Betty Crocker


4 cups Green Giant® SELECT® frozen whole green beans

2 tablespoons butter

1 small clove garlic, finely chopped

1 tablespoon grated Parmesan cheese


Cook green beans as directed on bag to desired doneness–except do not season to taste; drain.

Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender

Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

Baked Asparagus with Parmesan Cheese

By: California Asparagus Commission


1 lb asparagus
1 Tbl olive oil
2 ½ Tbl grated parmesan cheese
1 ½ Tbl soft white bread crumbs
2 tsp margarine

Preheat oven to 450 degrees.

Toss asparagus spears in 1-2 tsp olive oil and arrange in baking pan .

Sprinkle with cheese and bread crumbs. Drizzle with remaining olive oil.

Bake uncovered until asparagus is just tender, about 15 minutes.

Serves 4

Simple Broccoli Salad

1 bunch broccoli
1 bunch cauliflower
1 c cheddar cheese, shredded
1 chopped sweet onion
½ lb bacon, fried

½ c mayonnaise
¼ c sugar
1 T. vinegar

Cut broccoli and cauliflower into Florette’s. Add cheese, onion and bacon. Mix in dressing. Chill for 1 hour or more.

Easter Carrot Salad

2 pounds raw carrots sliced in circles
1 purple onion, sliced thin
1 green pepper thinly sliced
1/2 cup vegetable oil
1 cup sugar
1 teaspoon salad mustard
1 can tomato soup
3/4 cup white vinegar
1 teaspoon Worcestershire sauce


Place carrots in boiling water Blanch the carrots for about 30 seconds. Place into ice cold water to stop the cooking. Drain well.

Place carrots in a large bowl, add in onion and green peppers.

Mix remaining ingredients in a separate bowl then pour over carrots.

Cover bowl and place in refrigerator for 24 hours.

Adorable Edible Easter Dinner Rolls

from: Rhodes

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