Easter Dinner Menu Ideas

I started the tradition last year of holding Easter lunch at my house. Last year I made ham balls (which are my absolute favorite.. I am always craving them!) Here is the recipe below (Given to me by Lisa P.)

Ham Balls

Ingredients:

• 3 lbs. ham loaf (I usually get mine at Fareway - they have the best meat department)
• 2 eggs
• 1 cup cracker crumbs (crushed)
• 1 cup milk
• 2 onions (minced)
• Flour

Sauce:

• 1 1/2 cup brown sugar
• 1 cup water
• 1/2 cup vinegar
• I usually add ketchup as well (quite a bit actually, but you might like less..)

1. Mix first five ingredients (for ham balls) and form balls using a cookie scoop or your good 'ole hands.
2. Roll balls in flour and place on cookie sheet (spray with Pam beforehand)
3. Bake @ 350 for 1 hour.

4. While balls are a bakin.. mix up your sauce.

5. After ham balls are ready and simmering, pour sauce over them and bake for additional 5-10 minutes.

This year I am making a roast. I have been looking at recipes and ideas online and here are a few cute ones I came across, maybe you can use these for your Easter meals!

Herb- Topped Dinner Rolls

• Your favorite dinner roll recipe, or frozen rolls (which I'll be using..)
• 1 Egg
• 1 T milk
• Punch of flat leaf parsley

1. Beat the water and egg together.
2. Brush on rolls.
3. Decorate with cute parsley leaves.

How cute are these??

 Of course deviled eggs are a "must have" Easter menu item:

Ranch Deviled Eggs:

• 6 hard boiled eggs – peeled
• 2 teaspoons dry ranch salad dressing mix
• 3 tablespoons mayo
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon black pepper
• paprika

Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add ranch seasoning, mayo, dijon, and black pepper. Mix well.
2. Spoon or pipe the filling back into egg white and sprinkle with paprika.
3. Cover and refrigerate at least one hour before serving.

OR....

Bacon Cheddar Deviled Eggs  

• 12 hard boiled eggs
• 1/2 cup mayonnaise
• 4 slices of cooked crumbled bacon
• 2 tablespoons finely shredded cheddar cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried parsley
• Salt & Pepper – to taste
• paprika for garnish (optional)

Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, crumbled bacon, cheddar, dijon and parsley. Salt and pepper to taste.
2. Spoon or pipe the filling back into egg white and sprinkle with paprika.
3. Cover and refrigerate at least one hour before serving.

OR...

Blue Cheese Deviled Eggs

• 6 hard boiled eggs – peeled
• 1/4 cup blue cheese crumbled
• 2 tablespoons mayo
• 1 1/2 teaspoons dried parsley
• 5 drops Tabasco
• 1 tablespoon minced green onion
• Salt & Pepper to taste
• 1 teaspoon paprika (optional)                  

Directions:

1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add blue cheese, mayo, parsley, tabasco, green onion, salt and pepper. Mix well.

2. Spoon or pipe the filling back into egg white and sprinkle tops with paprika.

3. Cover and refrigerate at least one hour before serving.

Check out http://www.deviledegg.org/ for tons more recipes! I just picked my favorites! 

I will add more recipes soon (sour cream mashed potatoes, and drum stick dessert!) :)

Tyler and I are leaving Wednesday to go to Breckenridge, Colorado for spring break! We are so excited to get away. I am going to attempt to snow ski for the first time. Hopefully I don't break anything. Hope you have a wonderful Spring break!

XOXO,
K