Friday, April 2, 2010

Easter Menu

This year I am hosting Easter dinner at our home and thought I would share my meal plan (thanks for the idea Brieanna!) and include some of the recipes I am using. I am excited to have my family over and a little anxious about all I have to do to get ready but I know it will be a fun time. We will have ten adults and five kids! My parents and siblings, as well as my good friend Rachel and her husband and little girl are coming. Although our focus on Easter is celebrating the resurrection of Jesus, we will also have a fun Easter egg hunt for the kids and if the weather stays nice we will be able to do it outside for the first time! Last year it rained on Easter Day and the years previous we had snow on the ground still. I am looking forward to a wonderful time of family, fun and great food. Thankfully everyone coming is contributing to the menu below so I don't have to make it all myself!

Menu for Easter Dinner

Appetizers:
Baked Brie in Crescent roll
Chips & Onion dip *we also add a dash of Frank's red hot sauce and squirt of lemon juice

Dinner:
Spiral Ham
Brussel Sprouts (sauteed with olive oil and lime)
Baby Red Potatoes (boiled till tender, halved, then crisped up in the oven with olive oil, sea salt and parsley)
Cheese Grits (Rachel is making this southern dish, recipe is now added below!)
Garden Salad with homemade buttermilk dressing (recipe below)
Scali Rolls (Italian homemade bread made into rolls)

Dessert:
Blueberry Cake (recipe below)
Banana Pudding (recipe below)

Hope you have a wonderful Easter!

"Jesus said unto her, I am the resurrection, and the life: he that believeth in me, though he were dead, yet shall he live:" John 11:25

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Cheese Grits - recipe from Rachel

6 cups boiling water
1 1/2 cups quick grits (not instant)
1 stick butter
1 tsp. salt
1 tsp. Tobasco
1 tsp. seasoned salt
1 lb. cubed Velveeta
3 well beaten eggs
some shredded cheddar to top with

Bring the water to a boil. Slowly add the grits while whisking to keep them from getting lumpy. Return to a boil and then turn to low and cook while stirring until thickened. Remove from heat and add butter, salt, Tobasco, seasoned salt, and Velveeta. Allow Velveeta to melt. Add eggs. You may need to temper them in. Bake uncovered at 250 degrees for one hour or for 30 minutes at 350 degrees. Top with cheddar in the last 10-15 minutes of cooking.

Buttermilk Salad Dressing - this recipe came from my friend Marcia, who makes this as a dip for a veggie platter but it also makes an amazing dressing!

1 clove of garlic finely minced
3/4 cup of mayo
1/2 cup of buttermilk (or 1/2 cup of milk mixed with 1/2 tsp of white vinegar, let sit 5-10 min)
1 tsp dried parsley flakes
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Combine ingredients and mix until smooth. Chill 30 minutes, or overnight.

Blueberry Cake - this recipe is from Adam's cousin Laurie, she included it in a recipe book made for me by Adam's family when we got married. It is incredibly moist and delicious!

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup butter
2 eggs (well beaten)
1 1/2 cups blueberries
1/3 cup milk + 1 tsp vanilla (mix these two together)

Beat eggs and set aside. Cream butter and gradually add sugar; cream well. Add eggs and blend until fluffy. Add 1/3 of dry ingredients, 1/2 of milk, etc., repeat. Gently fold in blueberries (dusted with flour). Pour into a greased and floured 9 inch pan. Bake at 375 degrees for 35-40 minutes.

Banana Pudding - compliments of my friend Rachel, this is her dessert & recipe
1 (14 oz.) can sweetened condensed milk
1 1/2 cups cold water
1 (4 serving size) package instant vanilla pudding and pie filling mix
2 cups (1 pint) whipping cream, whipped
2/3 cups sugar (for whipping cream)
1 tsp. vanilla (for whipping cream)
36 vanilla wafers (1 box)
3-4 bananas, sliced

Whip the cream in mixer with sugar and vanilla, set aside. In large mixing bowl, combine the sweetened condensed milk and water. Add pudding mix and beat until well blended. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup pudding mix into 2 1/2 quart glass serving bowl or trifle dish. Top with 1/3 each the vanilla wafers, bananas and pudding mixture. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Rachel likes to do more layers than this recipe calls for since she likes a lot of bananas and cookies so she adds a layer or two. Feel free to do it however you like it best!

2 comments:

  1. All of it sounds yummy! We will miss you on Saturday.

    ReplyDelete
  2. Had to go through all your post to find this... then I remembered you made it at Easter! I needed the recipe for the blueberry cake for company tomorrow :)
    Thanks!!!!

    ReplyDelete

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