Happy Easter Series: Part 2- Easter Dinner

Thursday, April 14, 2011

I truly love Easter. For me it is always calming and relaxing and just a great day to remember my Savior. Another great part of Easter is the food. I have not made any of these recipes before so I am excited to see how they will turn out. Along with a spiral ham, here is what our dinner menu will be this year:

Spinach and Strawberry Salad

(source allrecipes.com)
  • 2 bunches baby spinach
  • 4 cups sliced strawberries
  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1/2 cup white sugar
  • 1/4 teaspoon paprika
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
In a bowl mix together the oil, vinegar, white sugar, paprika, sesame seeds, and poppy seeds. Add in the strawberries and spinach. Mix to coat

Sweet Dinner Rolls

(source: allreipces.com)
  • 1/2 cup warm water (11 0 degrees F/45 degrees C)
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, softened

  1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine Select Dough/Knead and First Rise Cycle; press Start.
  2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm pla ce, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven for 10 to 15 minutes, until golden.

Ultimate Twice Baked Potatoes

(source allrecipes.com)
  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided

Bake potatoes for 1 hour at 350°. Meanwhile cook and crumble bacon. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

For dessert I will be making my mom's famous strawberry cake. Look for the recipe next week. It is so worth the wait!

What are your favorite Easter recipes?

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