THE ULTIMATE EASTER MEAL!!




THE ULTIMATE EASTER MEAL-
HAVE A BLESSED DAY!


THE EASE AND CONVENIENCE OF COOKING IN THE CROCK POT ON EASTER SUNDAY WILL FREE YOU UP SO YOU CAN GO TO THE EASTER SERVICE AND COME HOME TO A NICE HOT, HOME-COOKED MEAL ALL READY FOR YOU!

MAPLE GLAZED HAM
5 pounds fully-cooked ham

Whole cloves

1/4 cup packed brown sugar

1/4 cup maple or maple flavored syrup

1 tablespoon prepared mustard
Insert cloves into ham. Bake at 325 degrees uncovered 1 1/2 hours or until temperature reaches 140 degrees. While ham is baking, combine brown sugar, maple syrup and mustard; spoon over ham during the last 1/2 hour of cooking. Let stand 10 minutes before slicing. SERVES 10.

SWEET HONEY GLAZED HAM (IN THE CROCK POT)
4 pounds fully-cooked boneless ham


1 can (12 oz. size) lemon-lime soda

1/4 cup honey

1/2 teaspoon mustard

1/2 teaspoon ground cloves

1/4 teaspoon ground cinnamon
Place ham and soda into crock pot. (If your pot has a rack, you can use it.) Cover and cook on low for 6 to 8 hours (OR high for 3 to 4 hours). 
Thirty minutes before serving, combine remaining ingredients, including 3 tablespoon drippings from bottom of crock pot. Spread glaze over ham and continue heating through. Let ham stand for 15 minutes before serving.

CREAMY RICE

1 can cream of mushroom soup (You actually can use any flavored creamy soup.)
1 1/2 cups chicken broth
1 1/2 cups uncooked instant white rice
3 tablespoons grated Parmesan cheese
dash ground black pepper
Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice and cheese in the saucepan. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

YELLOW SQUASH CROCK POT CASSEROLE

5 cups yellow squash, frozen
1/2 cup butter or margarine, melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream
Place squash in crock pot with butter; cook for 1 hour. Add soup; heat until hot. Add bread and sour cream. Cook until bubbly.

GREEN BEANS AND POTATO CROCK POT CASSEROLE

6 medium red potatoes, sliced about 1/4" thick (peeled or unpeeled)
5 cups whole fresh green beans, trimmed
8 slices bacon, diced, fried, and drained
2 tablespoons minced dried onion
1 can cream of celery soup
salt and pepper to taste
Place sliced potatoes and green beans in crock pot; add remaining ingredients. Cover and cook on low 7 to 9 hours.

CROCK POT CREAMED CORN

2 bags Green Giant Niblets frozen whole kernel corn (1 pound each)
4 packages cream cheese, cut into cubes (3 ounces each)
1 cup milk
1/2 cup butter or margarine, melted
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Spread corn over bottom of crock pot. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese. Cover; cook on High heat setting 2 to 3 hours.

SCRUMPTIOUS SWEET POTATO CASSEROLE

4 large sweet potatoes
1/2 cup sugar
1/2 cup butter or margarine
2 eggs, beaten
1 tsp. vanilla
1/2 cup milk
dash cinnamon
dash nutmeg
TOPPING:
1/3 cup melted margarine or butter
1/2 cup flour
1 cup brown sugar, packed
1 cup chopped pecans
Boil and mash potatoes. (To remove skin, just slip off coat when done boiling under cold water.) Mix in sugar, butter, eggs, vanilla, milk, cinnamon, and nutmeg. Put into a 9x13x2-inch pan. Sprinkle with topping. Bake at 350 degrees for 25 minutes.
FOR TOPPING: Melt butter and mix in remaining topping ingredients.

APPLESAUCE RASPBERRY JELLO MOLD
3 cups unsweetened applesauce
1/4 cup orange juice
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups lemon-lime soda
In a large saucepan, bring applesauce and orange juice to a boil. Remove from the heat; stir in gelatin until dissolved. Slowly add soda.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

SPECIAL SALAD (MY FAVORITE!)

3/4 cup vegetable oil
2 T. lemon juice
garlic clove, minced OR 1/8 tsp. garlic powder
1/4 tsp. salt
dash pepper
5 cups torn romaine lettuce
2 tomatoes, cut up
3/4 cup shredded Swiss cheese
1/4 cup shredded fresh Parmesan cheese
1 cup seasoned salad croutons
2/3 cup slivered almonds, toasted at 325 degrees for 5 minutes
1 lb. bacon, cooked and crumbled and cooled
In a jar, combine oil, lemon juice, garlic, and salt and pepper; shake well.
In bowl, combine lettuce, tomatoes, and cheeses. Drizzle with dressing and toss to coat. Sprinkle with croutons, almonds, and bacon.

LEMON YOGURT BREAD (MAKES 2 NICE BIG LOAVES!)
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 eggs
1 c. vegetable oil
1 3/4 c. sugar
2 cups lemon yogurt
1 Tbsp. lemon juice OR 2 tsp. lemon extract
Sift dry ingredients; set aside. Lightly beat eggs in large bowl. Add oil and sugar. Cream well. Mix in yogurt and lemon extract. Mix in dry ingredients. Spoon into two well-greased 9x5-inch loaf pans. Bake at 325 degrees for one hour.

GUMDROP FUDGE AS COLORFUL AS SPRING!

1 1/2 pounds white candy coating, coarsely chopped (white chocolate)

1 can (14 ounces) sweetened condensed milk

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1 1/2 cups chopped gumdrops
Line a 9-inch square pan with foil; set aside. In microwave, melt the candy coating, milk and salt; stir in vanilla and gumdrops. Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-inch squares. Store at room temperature.

CHOCOLATE STRAWBERRY TRIFLE
2 small boxes instant chocolate pudding mix, prepared (using 1 1/2 cups milk, instead of two)
chocolate cake, cut into 1-inch pieces
1 quart strawberries, washed and cut in fourths
1 container of strawberry glaze
16 oz. Cool Whip
Put a half of the chocolate cake in the bottom of a trifle bowl or a large see-through bowl. Next, spread a third of the pudding on top of cake, followed by half of the strawberries. (Remember to save a few strawberries out for garnish.) Now spread half of the strawberry glaze on top of strawberries in the bowl, followed by a third of Cool Whip. Next, repeat layers in the same order- cake, 1/3 of pudding, strawberries, strawberry glaze, 1/3 of Cool Whip. On top of that, add the remaining 1/3 of chocolate pudding, followed by the remaining 1/3 of Cool Whip. Garnish with strawberries and chocolate shavings, if desired. Refrigerate for at least 2 hours.
INCREDIBLE! SERVE IT TO A CROWD, AND NONE WILL BE LEFTOVER!
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7 comments:

Carla Olson Gade said...

My mouth is watering! What a perfectly designed meal!

Lynne said...

Wow! Thank you, Carla! Most are my favorites!!

It's Sew You! llc said...

Lynne, Your kitchen must be filled with all of these wonderful scents! Thanks for sharing your fabulous menu ideas! -- Nancy

Lynne said...

Thank you, Nancy! :)

Lucy Thomas said...

What wonderful recipes. Absolutely mouthwatering. Cant wait to try them all.

Lynne said...

Hi Lucy!
Thank you...hope you enjoy! :)

Chochay said...

i love sweet cakes..

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