I want to share with you. My traditional for the Easter dinner recipes.
Ham
Mashed Potatoe
Squash Nut
Cream Spinach
Hot roll
Dye eggs with plastic green grass on the table with spring flowers. Of course, white table with easter design mats.
Bunny Cake ( I do not put coconut sprinkle on the top) I only put regular frosting and pink for inside the ears.
Easter Bunny Cake
Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut.
1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color
1. Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
2. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
Marbled Potatoes and Carrots
2 pounds potatoes, cut into pieces (peeled if desired)
2 pounds carrots, sliced (6 cups)
1/3 to 2/ cup milk
2 tablespoons butter or margarine
3/4 teaspoon salt
3/4 to 1 cup milk
1 tablespoon butter or margarine
3/4 teaspoon dried dill weed
1. Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
2. While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.
3. Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
4. Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.
5. Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
Baked Ham with Brown Sugar Glaze
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slice, if desired
Maraschino cherry, if desired
1. Heat oven to 325ºF.
2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
4. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
I am curious what will you cook a special Easter Dinner ?
Ham
Mashed Potatoe
Squash Nut
Cream Spinach
Hot roll
Dye eggs with plastic green grass on the table with spring flowers. Of course, white table with easter design mats.
Bunny Cake ( I do not put coconut sprinkle on the top) I only put regular frosting and pink for inside the ears.
Easter Bunny Cake
Remember old-fashioned cutout cakes? This cute bunny is easily made from carrot cake mix frosted and covered with mouthwatering coconut.
1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color
1. Preheat oven to 350ºF. Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9-inch round pans. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
2. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops of food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
Marbled Potatoes and Carrots
2 pounds potatoes, cut into pieces (peeled if desired)
2 pounds carrots, sliced (6 cups)
1/3 to 2/ cup milk
2 tablespoons butter or margarine
3/4 teaspoon salt
3/4 to 1 cup milk
1 tablespoon butter or margarine
3/4 teaspoon dried dill weed
1. Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
2. While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.
3. Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
4. Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.
5. Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
Baked Ham with Brown Sugar Glaze
6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slice, if desired
Maraschino cherry, if desired
1. Heat oven to 325ºF.
2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).
3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
4. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
I am curious what will you cook a special Easter Dinner ?
no traditional easter dinners -- just hard boiled dyed eggs when i was growing up 
