Easter!

easters 020Easter – a time for renewal, a time for spring hopefully, and a time to remember what happened all those years ago.  We were blessed to have a wonderful Easter with family and friends, that included lots of good food and fellowship.

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It doesn’t photograph well, but taste great!

Holiday Ham

There was ham!  The recipe I used will be appearing in Gooseberry Patch cookbook that will be coming out later this year, Christmas at Grandma’s.  It’s real simple, just make the rub, which you can make anytime, the night before, rub you ham and put it in a slow cooker sleeve or wrap tightly in tin foil and let it marinate overnight.  A few hours before you need it put it in the slow cooker or in the oven and it takes care of itself, just remove it 30 to 45 minutes before serving and let it stand before slicing.

Rub:

1 cup Paprika

3 1/2 TSBP Brown Sugar

1/2 tsp. Garlic Powder

Mix rub together and rub all over ham(save any additional rub for future hams or for pork or chicken)  Cook in slow cooker for 4 hours or in the oven for 2 to 2 1/2 hours on 325

easters 052Twice Baked Potato Casserole

Twice baked potato casserole is based on a recipe from Pioneer Woman recipe on Food Network.   The good thing about this recipe is it’s a totally make ahead dish which is awesome for holiday.  Friday morning I baked off my potatoes while I was getting the corn bread together, pulled the potatoes out of the oven and finished off the casserole while the cornbread was baking.

15 to 20 medium potatoes ( adjust according to the size of your potatoes)

3 TBSP canola or vegetable oil

1 lbs. of bacon

2 cups cheddar cheese

8 ozs. sour cream

2 sticks of butter

1 cup of milk

4 tsp. seasoning salt

salt and pepper to taste

Put your potatoes on a baking sheet, and rub with the oil and bake at 400 for 45 to 60 minutes until soft. While your baking your potatoes, put your bacon on a sheet pan and bake it for about 15 to 20 minutes while your potatoes are baking, remove from the oven and chop. Remove potatoes from the oven and let them cool slightly, when cool enough to handle but still warm remove as much potato pulp as possible from the potatoes and include a little peel from the potatoes and put in a large bowl or the bowl of your stand mixer.  As you add the pulp add a stick of butter as you do it until the potatoes are all added and the butter is all added so the butter melts from the warmth of the potatoes. On low stir the potatoes and butter together and add  remaining ingredients, except cheese only add half the cheese.  Once stirred together, pour into 13 x 9 casserole dish and store in frig until ready to bake.  Remove from the frig an 1 1/2 before you want to serve, after an hour at room temperature put in 400 degree oven and bake until warm then top with cheese and bake until melted!

easters 069Collard Greens

Greens – I don’t eat my greens this way, but my family loves them this way.  My recipe is adapted from a Paula Deen recipe

2 smoked ham hocks

1 large bunch of greens, stemmed and cut into strips

3 TSPB of seasoning salt

1 TBSP of garlic powder

1 TBSP of salt

2 tsp of black pepper

1 TSBP hot sauce

2 TBSP of butter

Put the ham hocks in a large dutch oven, along with the garlic powder, salt, pepper and hot sauce with 3 quarts of water.  Bring to a boil, then turn it down and simmer for  60 minute, then add your cleaned greens and cook for 45 to 60 minutes, then add butter and serve.

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Fruit Salad with an Orange Dressing and a simple Veggie Tray with Ranch Dressing

The fruit salad and veggie tray added a bit of lightness to the meal, and while the veggie tray wasn’t all that special, the dressing on the fruit salad made it anything but ordinary!

Take:

1 pint of washed blueberries

1 pint of washed and sliced strawberries

1 bunch of green grapes slice in half

1/2 cup of sugar

1/2 cup of water

juice of one orange

a bunch of mint torn

Boil the water and sugar until sugar is dissolved and add orange juice, and let it cool and pour over fruit and stir. Refrigerate and before serving add torn mint leaves

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For dessert, coconut cream pie, that I took a little help from Jello (don’t tell anyone)  I started with a crust made of vanilla cream cookies mixed with melted butter, put in the bottom of 1/2 pint mason jars, topped with the Jello coconut cream pie box mixed with milk, then it’s topped with homemade whipped cream and to decorate it I toasted some coconut and topped the jars and put some jelly beans to look like a nest!

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And the next dessert, peanut butter cheesecake upside down sort of,  the cheesecake was put into the jars first the topped with the chocolate crust and a orange chocolate strawberry to look like a carrot

31 thoughts on “Easter!

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