Our Easter Dinner (with recipes)

I am finishing up on my Easter Country Mom Chef orders today, and wanted to be sure to post my personal Easter dinner menu along with recipes in case anyone was looking for a new side or something to make for their family! I adore holidays, I love being in the kitchen baking and cooking for my family making special rituals just over all memories with them. Easter is probably my favorite holiday besides Christmas. Easter represents a beautiful thing the resurrection of our savior Jesus Christ! That alone makes the holiday a very special thing, but when you add in spring with beautiful weather (hopefully!), dying eggs with your children, leaving bunny tracks out for them to find their baskets and goodies from the Easter Bunny himself it is just a very special family day. In my house our traditional dinner includes a crunchy glazed sweet ham, anywhere from 3-4 sides, rolls, and a dessert or two. This year our menu is as follows: crunchy glazed ham, honey roasted carrots, bacon sauteed brussel sprouts, green bean casserole, rolls, and for dessert a delicious fruit tart! Oh and let's not forget the deviled eggs! :)

If we were not going out of town the next morning I would be adding my nana's 7 layer salad to this spread and shoe peg sweet corn but we will be leaving to visit family the next day so I'm keeping it smaller. My favorite side out of the ones listed would definitely be the bacon sauteed brussel sprouts. I could eat those alone for a snack they are so tasty full of so much flavor! Brussel sprouts and bacon go hand in hand with each other and pair together wonderfully. Below is the recipes for each side and the tart. I will be sure to post pictures of everything on Sunday :) I hope everyone has a wonderful Easter with their family.

Honey Roasted Carrots
Gather ingredients before beginning
Makes 4 servings (to make larger just add a cup for each guest)

*4 cups of baby carrots or carrots cut into french fry like spears
*1 tbsp honey
*Sea Salt
*Fresh Ground pepper
*Olive oil

Preheat the oven to 425 degrees. Place carrots into a shallow bowl and generously coat with cooking spray, sea salt, and fresh ground pepper. Arrange carrots on a baking sheet and roast for 20-25 minutes. Shake carrots around about half way through so they roast and get crispy on all sides. Return carrots to bowl and add the honey. Stir to coat well. Taste to see if they need any additional salt and pepper.


Bacon Sauteed Brussel Sprouts
Gather ingredients before beginning

*3 slices bacon, chopped
*1 tablespoon extra-virgin olive oil, 1 turn of the pan
*1 shallot, chopped
*1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
*Salt and pepper, to your taste
*1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.


Green Bean Casserole
Gather ingredients before beginning

*1/3 stick butter
*1/2 cup diced onions
*1/2 cup sliced fresh mushrooms
*2 cups sliced green beans
*3 cups chicken broth
*1 (10 3/4-ounce) can cream of mushroom soup
*1 (2.8-ounce) can French-fried onion rings
*1 cup grated Cheddar
*pinch garlic powder

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Deviled Eggs

*6 hard-boiled eggs
*3 slices crisp cooked bacon, crumbled
*1 tablespoon butter, softened
*3 tablespoons onions, chopped finely
*3 tablespoons sweet pickle relish, drained well
*1 teaspoon yellow mustard
*salt and pepper
*1/4-1/3 cup mayonnaise (half this if you want to use ranch, so do half ranch half mayo)
*Half olive for topping

Cut eggs in halves lengthwise. Remove yolks. Mash yolks in medium bowl. Add relish, onion and bacon. Add butter, salt, pepper, and mustard. Mix thoroughly.Add mayonnaise to bind. Refill egg whites. Sprinkle with Paprika.Refrigerate to meld flavors.Top with halved olives to add more flavor!

Fruit Tart
Gather ingredients before beginning

*1 package (18 ounces) refrigerated sugar cookie dough
*1 package (8 ounces) fat-free cream cheese, softened
*1/4 cup orange marmalade
*1 teaspoon vanilla
*2 4 teaspoons sugar, divided
*1 can (11 ounces) mandarin oranges, drained
*16 strawberries, halved
*1 kiwi, peeled, sliced and halved


Preheat oven to 350°F. Coat 12-inch pizza pan with nonstick cooking spray; set aside. Slice dough into 16 slices. Arrange cookie slices 1/2 inch apart on prepared pan. Press cookie dough to cover bottom and sides of pizza pan evenly. Spray fingertips with nonstick cooking spray to prevent sticking if needed. Bake 20 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Beat cream cheese, marmalade, vanilla and 1 teaspoon sugar in medium bowl with electric mixer at high speed until well blended; refrigerate. To assemble, spread cream cheese mixture on top of cooled cookie crust. Mix fruit with remaining sugar. Arrange fruit on top of cream cheese mixture. Serve immediately or cover with plastic wrap and refrigerate. Cut into 12 slices before serving.