Easy Holiday Recipes - Easter Food

Easy Holiday Recipes - Easter Food

Here are a few more of my Easy Holiday Recipes for Easter. I hope you will enjoy them. I am convinced your family and friends will love them.">

Down Home Farmer’s Biscuits

What You Need:

• 1 stick of unsalted butter, melted and divided
• 2 C of flour
• 3 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 t sugar
• 4 T of cold unsalted butter, cut into pieces
• 3/4 C buttermilk

How to Make It:

1. Allow the oven to preheat to 450 degrees.
2. Brush 2 T of the melted butter over the entire bottom of a baking sheet.
3. Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
4. Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
5. Slowly begin to add the buttermilk while tossing with a fork.
6. Add only enough buttermilk so that the dough begins to hold together for a few seconds.
7. Add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
8. Flour your hands and knead the dough 6 times in the bowl.
9. Sprinkle a little flour onto a flat surface and turn the dough onto the surface.
10. Pat out the dough to form a rectangle about 1/2 in. thick.
11. Cut out the biscuits with a round cutter.
12. Place the biscuits on the prepared baking sheet.
13. Bake 10 minute or until a nice golden brown.
14. Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Serves: 12 biscuits depending on the size

Always remember when making buttermilk biscuits to handle the dough as lightly as possible. This will keep the biscuits from becoming tough during the baking time. If there is too much dough to knead it in the bowl lightly flour a flat surface along with your hands. Place the dough on the floured surface and knead as directed above.

Easter Dumpling Dinner

What You Need:

• 3 lbs. ham, cooked
• 1 t salt
• 4 C dried tart apples
• 3 T of brown sugar
• 1 onion, chopped fine
• 2 C of flour
• 4 t baking powder
• 1/2 t salt
• 1/2 t pepper
• 1 large egg, beaten
• 3 T unsalted butter, melted
• 1/2 C milk

How to Make It:

1. Lay the ham into the bottom of a large cooking pot.
2. Sprinkle the salt over the ham then cover completely with water.
3. Place the cooking pot over high heat and bring the water to a steady boil.
4. Once boiling, reduce the heat to low and simmer the ham for 2 hours or until tender.
5. Place the apples into a large mixing bowl.
6. Cover completely with water and allow the apples to soak for 2 hours.
7. After 2 hours add the apples and the water they soaked in to the pot with the ham.
8. Sprinkle the brown sugar into the water.
9. Add the onions and up the heat to high.
10. Bring the mixture back to a rapid boil.
11. Reduce the heat again to low, cover and allow the mixture to simmer 1 1/2 hours.
12. Sift the flour into a large bowl.
13. Sift in the baking powder, salt and pepper.
14. Add in the egg and butter.
15. Slowly add in the milk but only enough of the milk to moisten the dry ingredients with, being sure to continuously stir as you add it in, and the batter should be stiff.
16. Uncover the cooking pot and turn the heat to medium.
17. Allow the mixture to come to a brisk steady boil.
18. Drop the batter by spoonfuls into the boiling liquid.
19. When all the batter has been added, cover the pot and cook 15 minutes.

Serves: 8

Now follows a very tasty and fun easy holiday recipe for Easter!

Hippity Hop Salad

What You Need:

• 6 C fresh sweet potatoes, peeled and cubed
• 1 C mayonnaise
• 1/2 C brown sugar, firmly packed
• 1 C pecans, toasted and chopped
• 1/2 C raisins

How to Make It:

1. Place the cubed potatoes into a large saucepan.
2. Completely cover the potatoes with water.
3. Place the pan over medium heat and bring the water to a brisk steady boil.
4. Reduce the heat to low and simmer the potatoes for 10 minutes or until the potatoes are fork tender.
5. Drain the potatoes well and allow them to cool for about 5 minutes.
6. Put the mayonnaise into a small mixing bowl.
7. Dump the brown sugar in with the mayonnaise and stir until well combined.
8. Fold in the pecans and raisins until well coated.
9. Place the potatoes into a serving bowl.
10. Add the mayonnaise mixture and stir to coat the potatoes well.
11. Cover the bowl and chill in the refrigerator at least one hour before serving.

Serves: 8

If you can't find toasted pecans at your local supermarket you can toast them yourself pretty easy. Heat the oven to 350 degrees. Place the pecans (pecan halves work best) in a single layer on a rimmed baking sheet. Place the pecans in the oven for about 6 minutes, stirring them often, until the pecans are nice golden brown. Allow them to cool enough to work with. Use a sharp knife or a chopper to chop the nuts to desired size.

An now for even more fun. This is really an easy holiday recipe that the kids will love!

Grape and Gum Drop Salad

What You Need:

• 1 lb. gum drop candies
• 1 lb. seedless grapes, halved
• 1 C mini marshmallow
• 2 C crushed pineapple, drained
• 1 C pecans, chopped
• 2 t lemon juice
• 2 t water
• 3/4 C pineapple juice
• 2/3 C sugar
• 1 t vinegar
• 1/4 C flour

How to Make It:

1. Place the gum drops and grapes together in a mixing bowl.
2. Add the marshmallows and toss to combine with the other ingredients.
3. Fold in the pineapple until well combined.
4. Add the pecans and stir until all the ingredients are mixed together well.
5. Place the lemon juice and water together in a saucepan.
6. Pour the pineapple juice into the pan with the other ingredients.
7. Add the sugar and the vinegar and stir until well combined.
8. Place the pan over medium heat and bring the mixture to a boil.
9. Slow stir in the flour and continue stirring until the sauce is thick about 5 minutes.
10. Remove the sauce from the heat and allow it to cool to almost room temperature.
11. Pour the sauce over the mixture in the mixing bowl.
12. Stir to cover the ingredients well with the sauce.

Serves: 6

You must allow the sauce to cool before adding it to the salad. If the sauce doesn't cool enough the gum drops and marshmallows will melt. To test the sauce to see if it's cool enough tough the sauce lightly with your fingertip. The sauce should not feel hot or cold to the touch when it is ready to be mixed into the salad.

and now for the veggie part of our easy holiday recipes for Easter.

Steamed Veggies with Honey Sauce

What You Need:

• ½ C carrots, cut into 2 in. sticks
• 1 C broccoli
• 1 C cauliflower florets
• 2 T honey
• 2 T Dijon style mustard
• ½ t dill weed, dried

How to Make It:

1. Place the carrots into a large saucepan and cover with water.
2. Position the pan over medium heat and allow the water to come to a brisk boil.
3. Reduce the heat to low, cover and steam 10 minutes.
4. Add the broccoli and cauliflower to the pot and continue steaming for 8 minutes.
5. Drain the vegetables well in a colander then place in a serving bowl.
6. Place the honey in a small mixing bowl.
7. Add in the mustard.
8. Fold in the dill weed and continue stirring until the ingredients are incorporated together well.
9. Pour the honey mixture over the vegetables just before serving.

Serves: 6

These vegetables are easy to make and everyone will eat them up. Add snow peas or Brussels sprouts if you like for something a little different.

Golden Baked Green Beans

What You Need:

• 1 T of bacon grease
• 1 C onion, sliced
• ½ lb. processed cheese, cubed
• ¼ C milk
• 2 (9 oz.) pkgs. Frozen cut green beans, thawed
• 4 bacon slices, cooked crisp and crumbled
• ¼ C almonds, slivered
• ¼ t pepper
• ½ C butter flavored crackers, crushed

How to Make It:

1. Set the oven to 350 degrees and allow the oven to heat while preparing the beans.
2. Place the onion slices into the reserved bacon grease over medium heat.
3. Cook the onion slices, stirring occasionally for 5 minutes or until tender.
4. Stir in the cheese and milk.
5. Stirring constantly cook until the cheese has completed melted about 5 minutes.
6. Stir in the green beans until covered with the cheese sauce.
7. Add the bacon and almonds and stir to combine.
8. Sprinkle the pepper into the mixture and stir until incorporated into the ingredients.
9. Remove the pan from the heat and spoon the mixture into an ungreased 1 ½ qt. casserole dish.
10. Sprinkle the top with the crushed crackers being sure to go to the edge of the dish.
11. Bake 15 minutes or until bubbly around the edges.

Serves: 6

If you don't have butter flavored crackers use regular saltine crackers and dap the top of the casserole with 4 or 5 small pieces of butter.

And now for something sweet as part of our easy holiday recipes for Easter.

Orangey Banana Casserole

What You Need:

• 6 bananas, peeled and cut in half lengthwise
• 1/2 C Mandarin orange sections
• 1 T brown sugar
• 2 T of orange juice
• 2 T of lemon juice

How to Make It:

1. Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.
2. Lightly spray a 13X9 casserole dish with a non stick cooking spray.
3. Layer the bananas in to the casserole dish.
4. Spread the orange segments over the top of the bananas.
5. Sprinkle the brown sugar evenly over all the fruit.
6. Place the orange juice into a small mixing bowl.
7. Add the lemon juice and whisk to combine.
8. Pour the mixture over the fruit in the casserole dish.
9. Bake the casserole for 30 minutes.

Serves: 6

This fruit casserole is an easy yet delicious addition to any Easter table. If you don't have any orange juice on hand use the juice from the Mandarin orange sections instead. Maraschino cherry halves can also be added to this casserole.

Edible Easter Egg Baskets

What You Need:

• 12 frozen puffed pastry shells
• 12 medium eggs
• 12 slices of ham, fully cooked
• 1 C of butter
• 6 egg yolks
• 1/4 C lemon juice
• 1/4 t cayenne pepper

How to Make It:

1. Bake the pastry shells according to the package directions but not for the full amount of time.
2. Undercook the shells just slightly they need to be a very light brown when you remove them from the oven.
3. Set the oven temperature to 325 degrees if that is different from the temperature used to bake the shells.
4. Allow the shells to cool enough to handle then cut off the tops and remove the pastry dough inside being careful not break or make any holes in the shells.
5. Place the shells on a rimmed cookie sheet.
6. Crack the eggs and place the contents of each into each shell.
7. Bake 18 minutes or until the eggs are set.
8. Remove and set aside
9. Melt the butter in a saucepan over low heat.
10. When completely melted remove the pan from the stove and allow it to cool for 5 minutes.
11. Place the egg yolks and lemon juice into the blender.
12. Sprinkle the cayenne pepper into the blender.
13. With the blender on high speed carefully pour the cooled butter into the mixture.
14. Allow the mixture to blend for 30 seconds after all the butter has been added making sure the mixture is thickened before removing.
15. Pour the mixture into a double boiler pan over low heat until ready to serve.
16. Place a piece of ham on a plate.
17. Place the shell with the egg onto the ham.
18. Pour the sauce over the top just before serving.

Serves: 12

These are perfect served at an Easter brunch. Try Canadian bacon instead of ham for something a little different.

Well, now you have all the Easy Holiday Recipes For Easter to treat your family and friends. Of course you can find even more at the site All Our Recipes & More on the Easter Holiday Recipes Page. While your there have a look at all the other fun recipes as well.

Easy Holiday Recipes - Easter Recipes

Easy Holiday Recipes - Easter Recipes

Easy holiday recipes has to include Easter recipes. So until Easter comes, I will give you a few Easter recipes as part of our collection of easy holiday recipes.

Easter Egg Cocktail Spread

What You Need:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 hard boiled eggs, peeled, rinsed and chopped fine
• 2 t butter, softened
• 1/2 C green onions, diced fine

How to Make It:

1. Place the cream cheese into a mixing bowl.
2. Add the chopped eggs and butter.
3. Sprinkle the green onions into the mixture.
4. Use a rubber spatula and blend the ingredients together until well combined being sure the mixture has a spreadable consistency.
5. Cover and refrigerate at least 1 hour or until completely chilled through.

Serves: 8

This is a great way to use up some of those Easter eggs. Serve with crackers or rye bread rounds for an appetizer before dinner. Finely chopped black olives can also be added to this spread as well as chopped pimento.

Peter Cotton Tail Appetizers

What You Need:

• 2 C of fresh spinach
• 2 garlic cloves, minced
• 1/2 C Parmesan cheese, grated
• 1/4 C walnuts, chopped
• 1/4 C olive oil
• 8 celery stalks, trimmed and rinsed

How to Make It:

1. Place the spinach into the blender
2. Add the garlic and Parmesan cheese.
3. Add the walnuts to the mixture.
4. Pour the olive oil in over the other ingredients.
5. Process the mixture until it becomes very smooth.
6. Spread the mixture into each of the celery stalks.
7. Cut each stalk into 2 in. pieces.
8. Place the appetizers on a plate and cover with plastic wrap.
9. Refrigerate at least 30 minutes or for up to 2 hours.

Serves: 48 appetizers

You can use any of the remaining stuffing mixture as a dip for these appetizers. Just add 1/2 C plain yogurt, 1 T grated Parmesan cheese and a 1/4 t of pepper. Mix together well and set out with the appetizers for everyone to enjoy.

Pastel Easter Punch

What You Need:

• 2 pints strawberries
• 4 fresh peaches, sliced
• 2 (6 oz.) cans frozen pineapple juice
• 24 ice cubes
• 4 C sparkling mineral water

How to Make It:

1. Place the strawberries into the blender.
2. Add the sliced peaches.
3. Place the juice concentrate unthawed into the blender.
4. Cover and puree until well combined.
5. Gradually add the ice cubes one at a time and puree after each addition.
6. When the last ice cube is added continue to puree until the mixture is smooth and creamy.
7. Immediately pour the mixture into a large punch bowl.
8. Pour the mineral water into the bowl and stir to combine.
9. Garnish the top with slices of strawberries.

Serves: 24

If your Easter dinner entails serving a large amount of people this punch may be just the thing. It's easy to make and very delicious and even the kids will come back for more. Seltzer water can be used in place of the mineral water if you prefer.

Frozen Fruit Soda

What You Need:

• 1 C of fresh blueberries
• 1 C of fresh strawberries
• 1 1/4 C orange juice
• 1 1/4 C grape juice
• 4 ice cream scoops blueberry flavored frozen yogurt

How to Make It:

1. Divide the fruit into 4 tall glasses.
2. Pour the orange juice into a pitcher.
3. Add the grape juice to the pitcher and stir until combined.
4. Pour the juice over the fruit in the glasses.
5. Top each glass with one scoop of frozen yogurt.

Serves: 4

These are great drinks to serve to kids at your Easter dinner. They are easy to make and the kids will go crazy over them. Use different fruits and juices such as strawberries and sliced nectarines with apple juice and peach juice then top with strawberry yogurt. The possibilities are endless so try a few of your own ideas.

Fruited Sipping Tea

What You Need:

• 1 pot of brewed herbal tea
• 4 t of honey
• 1 large sweet apple, diced

How to Make It:

1. Pour the tea into 4 cups filling them 2/3 full.
2. Stir in 1 t of honey per cup.
3. Add 1/4 of the diced apple to each cup.
4. Let the tea stand for 5 minutes before serving.

Serves: 4

There's nothing better than a nice cup of tea after a good meal. This tea is the perfect sipping tea to relax with after that wonderful Easter dinner.

Well, I hope you enjoy these Easter Recipes as part of all the fun and easy holiday recipes on this blog. Holiday meals are always so important and easy holiday recipes takes care of that. No need to worry any more about what you are going to serve. Browse Easy Holiday Recipes for more ideas.