Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Easter” Section of Moms at Home: Holiday Traditions available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
While I was growing up we never really had large family gatherings for Easter. My Mom cooked Easter Dinner at home for my parents, brother and I. It was cozy and simple. I tend to cook Easter Dinner now and often invite whoever would like to join us. The following are my go-to recipes! Check out my Easter Triple Berry Trifle for dessert!
Serves 24. 20 Mins Prep 2 Hrs Cook
Maple Syrup adds the special touch to this delicious Ham w/Hawaiian flare.
1 Cup Maple Syrup
1 Cup Orange Juice
1 Cup Ginger Ale
½ Cup Brown Sugar
½ Cup Honey
1 Jar Maraschino Cherries, Halved (10oz)
12 Lbs Fully Cooked Bone-In Ham
1 Can Pineapple Slices, Drained (15.25oz)
1 Box Wooden Toothpicks
Preheat the oven to 350 degrees.
Mix maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Or, poke in whole cloves. Tie the end of the bag closed. Place in a large roasting pan, and cut a few small slits in the top of the oven bag.
Bake for 2 hours in the preheated oven. The internal temperature should be 160 degrees when done. Remove ham from bag to a serving plate, and let stand for 10 minutes before serving.
These potatoes are incredibly easy to make but look like they took you hours!
8 Large Russet Potatoes
½ Cup Butter
1 Cup Sour Cream
1 Scallion, Finely Chopped
1 Cup Shredded Sharp Cheddar Cheese
Garnish with Bacon Bits
Preheat oven to 400 Degrees.
Pierce potatoes with a fork. Place on oven rack at the center of the oven and bake for about an hour. Remove potatoes and turn down the heat to 375 Degrees.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream.
Stir in the scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Maple Glazed Carrots
Serves 10. 5 Mins Prep 20 Mins Cook
Every year for Christmas, my Uncle Kevin gives us a Gallon of Pure Maple Syrup. Because I have it in abundance, I enjoy using it in place of brown sugar on occasion.
2 Pounds Baby Carrots
½ Cup Water
½ Cup Butter
3/4 Cup Pure Maple Syrup
1/4 Cup Chopped Pecans (Optional)
Place carrots and water in a saucepan. Bring to a boil. Reduce heat to medium. Cover and cook for 10 minutes. Drain.
Return carrots to saucepan. Stir in butter, syrup and pecans. Cook until butter is melted.
Optional: Garnish with fresh dill.
Gram’s Trick Rolls
I once raved at Thanksgiving about how much better my Gram’s homemade rolls were than store-bought. She said thank you and took years to reveal her true “recipe.”
Surprise! These are fast and easy
1 Pkg Rhodes Frozen Roll Dough (24 Ct.)
Thaw dough in refrigerator overnight. Grease a cookie sheet. Flour counter. Knead together TWO rolls to form one larger roll. Let rise. Bake until golden brown or slightly longer than the package directions.