Everything you need for an amazing and easy Easter Dinner!

I’m not sure about you, but we’re really looking forward to Easter this weekend! As you’re considering your final menu and shopping list for Easter, I wanted to share a few of my favorite recipes. Some have been shared here at Eat at Home Cooks and others are from other blogs. You’ll find a mixture of traditional dishes as well as a few twists on your usual Easter Dinner fare. Whatever your final menu and shopping list includes, I hope your Easter includes a celebration of this holiday and all that it means with your family and friends. And in the meantime, here is pretty much everything you need for an amazing and easy Easter Dinner!

Everything you need for an amazing and easy Easter Dinner!

Main Course Recipes

Honey Glazed Ham is always a favorite, and with this recipe, you don’t have to buy the prepackaged glaze mix.

This Mustard Orange Glazed Ham is from Laura at Real Mom Kitchen, who adapted an existing recipe to complement the tanginess of mustard with the sweetness of a fresh squeezed orange.

Herb and Olive Oil Roasted Chicken makes a great option for those who prefer a meat other than ham.

Salad Recipes

Shaina at Food for My Family created this Spring Orzo Pasta Salad with asparagus and artichokes that can be prepared up and chilled for several hours while you tend to your other dishes.

Hungarian Cucumber Salad  Tara at Unsophisticook shared her recipe for this refreshing cucumber salad that can also be prepared ahead of time and chilled until the rest of your dinner is ready to be served.

This Spring Salad with Raspberry Vinaigrette if perfect for spring with the flavorful mix of berries, nuts and strong cheese. And the dressing recipe mixes up quickly and would be a nice addition to lots of different salads.

Side Dish Recipes

I found this recipe for Black Angus Au Gratin Potatoes years ago while preparing one of our first Easter dinners as newlyweds. It was a big hit then with it’s potatoes and loads of cheeses, and it has continued to be a family favorite ever since.

Aimee of Simple Bites has a recipe for Rosemary Potato Strudel with an ingredient list that includes potatoes, rosemary, sour cream and puff pastry. How can it not be tasty with that list of ingredients?

I know the Balsamic Strawberries recipe sounds a bit crazy, but trust me, you really should try this one.

Honey Glazed Carrots are always a favorite with a touch of butter and honey and they free up some oven space since it’s a slow cooker recipe.

Bread Recipes

Hot Cross Buns have been a long-standing Easter tradition that started centuries ago with the Saxons, and it’s always fun to bake a recipe that has stood the test of time.

This  Sunny Blueberry Orange Bread would make a great sweet appetizer to munch on if you’re serving dinner a little later than usual, or even a dessert for those who want some sweetness without an overload of sugar.

This Goat Cheese Biscuit recipe is an adaptation of a biscuit served at Table Fifty Two restaurant in Chicago and Oh my! That’s all I can say about these yummy little things!

Dessert Recipes

There were so many yummy dessert recipes to choose from that they had their very own post earlier this week. You’ll want to check those out before you make that last trip shopping trip. But be warned, you don’t want to check out these recipes if you’re the least bit hungry! Your mouth will definitely be watering.  And if you need even more inspiration, check out this post with 22 more ways to expand your Easter Menu.

Wishing you and yours the happiest of Easter weekends!

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Banana Bread

 

Banana Bread recipe

Banana Bread is the very first recipe I ever shared on my site.  I use the same recipe that my mom has used for years.  It’s reliable, uses basic pantry ingredients and it’s easy to make.

The recipe hasn’t changed from my first post, but my photos and writing have.  I’ve been writing here since October 2008.  That’s a lot of years of practice.

Sometimes I think I’ve made every possible easy recipe under the sun.  So today I decided to go back to the basics.  The wonderful thing about basics is they ground you. These are the recipes that are full of memories.  The basics are comfort foods.

It doesn’t get more basic or more comforting than Banana Bread.

Here’s what you’ll need:

banana bread ingr

This is a great way for using up very ripe bananas.  I usually make it plain, but sometimes it’s fun to add pecans, walnuts or even chocolate chips.
Banana Bread

Serves: 2 loaves

Ingredients
  • 1 cup sugar
  • ½ cup shortening (butter, margarine, crisco)
  • 2 eggs
  • 3 bananas, mashed
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup chopped nuts or chocolate chips, optional
Instructions
  1. Cream the sugar and shortening with a mixer.
  2. Add the eggs and bananas and mix well.
  3. Add the dry ingredients and mix until well blended.
  4. Pour into loaf pans that have been greased.
  5. Bake 50 minutes -1 hour at 350 degrees.
  6. Take the loaves out of the pan while they still hot.
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Blooming Blueberry Bread

You know those pictures of blooming bread on Pinterest?  The ones with pepperoni and cheese or bacon and onions and cheese?  Always cheese!

I decided that a sweet version of that type of bread would be a great idea.  I was right!

Blooming Blueberry Bread

 

It starts with a loaf of artisan bread.  I bought mine in the bakery section of the grocery.  Then I added sweetened cream cheese, fresh blueberries a drizzle of melted butter and a generous sprinkle of cinnamon sugar.

Pop all of that into the oven and what comes out is purely marvelous!

I could not stay away from this bread.  And neither could anyone else.

When I made it, there were only two of us at home.  And my youngest son, who was with me doesn’t like blueberries.  I wasn’t sure he’d even give the bread a try.  I decided I didn’t need to eat a whole loaf, so I gave some to our neighbors.

Then my youngest daughter and her friend came in.  They both ate bite after bite.  By the time my oldest son got home, there were only a few bites left.

Blooming Blueberry Bread eatathomecooks

 

See all that gooey, sweet cream cheese?  And the blueberries that have “popped” in the oven?  Amazing!

It’s very easy to make, only taking a few minutes to put it together.  Your family will love you for serving this!

Here’s what you’ll need:

Blooming Blueberry Bread ingr

Blooming Blueberry Bread

Serves: 6-8 servings

Ingredients
  • 8oz cream cheese, softened
  • ½ cup sugar
  • 2 cups blueberries
  • 1 round loaf artisan style bread
  • 4 Tbs. butter, melted
  • 1 tsp. cinnamon
  • 3 tsp. sugar
Instructions
  1. Beat cream cheese and sugar together with an electric mixer until blended.
  2. Fold in the blueberries.
  3. Score the bread in a grid pattern, being careful not to cut all the way through.
  4. Place on a baking sheet and spread cream cheese and blueberries all through the scored sections of bread.
  5. Drizzle melted butter over bread.
  6. Mix cinnamon and sugar together and sprinkle over the top of bread.
  7. Bake at 350 degrees for 15 minutes or until hot through.
  8. Serve immediately.

 

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Sunny Blueberry Orange Bread

It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!

Blueberry Orange Bread EAH

The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.

blueberry orange slice EAH

Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)

Sunny Blueberry Orange Bread
Ingredients
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • ⅔ cup Sunny D juice drink
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon orange zest (optional)
  • 1 heaping cup blueberries (fresh or frozen)
  • Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
  3. In separate bowl, mix together juice, egg, oil and zest, if using.
  4. Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
  5. Fold in the blueberries.
  6. Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
  7. Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
  8. Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
  9. While slightly warm, pour glaze over top of bread loaves, if desired.

If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on PinterestFacebook and Twitter.

Pesto Bruschetta Spread

Lately, we’ve fallen into a lovely routine of family dinners after church.  Even though all of our kids still live at home, the oldest two are busy with work, school and activities.  We often don’t see our daughter for several days, other than passing each other at breakfast.  And our son, who is a senior in high school is often working or busy with other things.

Family dinners are much rarer than they used to be.

But lately, we’ve all been home for Sunday lunch after church.  Most weeks, our daughter’s boyfriend joins us too.  I love having everyone gathered around the table, catching up with each other.

Last Sunday, I decided to try out a new slow cooker recipe for an Italian style chicken dish (recipe coming soon).  This Pesto Bruschetta Spread seemed the perfect thing to serve with it.

Everyone loved it!  It’s creamy and full of flavor, thanks to the PHILADELPHIA Creamy Pesto Cooking Creme.  The tomatoes on top were a perfect pairing with the pesto and cheese.  They’re big enough that the picky people could dip around them, leaving more for the tomato lovers.

This was quick to make, which made it doable for after church.  Here’s what you’ll need:   [Read more…]

Choose-Your-Flavor Biscuit Bites

The other night I pulled a can of refrigerated biscuits out of the fridge and turned them into Italian Parmesan Biscuit Bites.  I know there are all kinds of recipes out there to make knots and rolls and such out of a can of biscuits.

I just didn’t feel like looking up a recipe, so I did my own thing.

And then, I got to thinking that there are all kinds of ways to make these.  Determine your mood, determine you biscuit bite.  This is definitely more method than recipe.  Do your own thing with these.

Here are some jumping-off ideas:  [Read more…]

Easiest Ever French Toast – Taking a Slice of Bread to New Heights

Last month when I went to the I Can’t Believe It’s Not Butter test kitchens they fed us some delicious foods.  Lots and lots of food.  All made with ICBINB, of course.

Leave it to me to pick out the simplest idea to share with you.  In a room full of cheesecake, stuffed mushrooms, truffles (I may still have to share those) and scones, I zeroed in on toast.   I love simple, easy, manageable, effortless recipes.

Grab that tub of ICBINB and get ready to transform your morning toast. [Read more…]

Homemade Cornbread Dressing

Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it.  For me, it just isn’t Thanksgiving without this cornbread dressing.

It has to have homemade cornbread.  Not the sweet kind.  Good country cornbread baked in an iron skillet.  Bonus points if you use bacon fat to grease the skillet.  It has to have celery and onion, of course.  And it has to have plenty of ground sage.  Lots of sage.

My favorite part of making the dressing, is tasting it for proper seasoning.  Taste a little.  Add sage and salt.  Stir.  Taste.  Add broth and sage.  Stir. Taste again.  Perfect!

Here’s what you’ll need: [Read more…]

Grilled Sandwiches

grilled sandwiches done

Have I mentioned how much I love our new grill?  Oh yeah, I think I have.

The other day I was reading a post on The Happy Housewife about a panini party.  That sounded good, but I don’t have a panini grill.  I usually use the George Foreman, but this time I thought it would be fun to grill the sandwiches outside.

[Read more…]

Simple French Toast

french toast done

There’s nothing fancy or particularly special about this French toast.  It’s one of those staple foods that nearly every household makes, but it’s also comfort food full of childhood memories.  Crisp edges, melting butter and plenty of maple syrup make it a favorite.  I add some vanilla and spices too.  Add a cup of coffee and I could be happy with this for breakfast, lunch or dinner.

[Read more…]