Easter Eats 2020

Hello again! I’m back today with the Easter menu I prepared this year. So, from breakfast to dessert, here goes!

I’d been saving this recipe for Strawberry Bread since last spring and decided to make it for breakfast. Definitely making this again!

It was so good and moist, and more like a poundcake than a bread. I put out a bowl of chocolate eggs to go with it.

After breakfast we had a meaningful time of worship and then finished up lunch preparations.
*****

Easter Menu

Brown Sugar Glazed Ham (recipe below)

Cheesiest Mac and Cheese

Bacon and Pea Summer Salad (With one change: I cooked and crumbled the bacon because I didn’t have packaged bacon bits. It was delish!)

Deviled Eggs

Buttered Corn

Angel Biscuits 

Sweet Tea

Brown Sugar Glazed Ham

Ingredients:
-Ham (I like a shank when available–about 12 pounds, but you can adjust the recipe for a smaller ham)

-Whole cloves

-1 cup firmly packed light brown sugar

-1/4 cup grainy mustard

-2 Tbsp. apple cider vinegar

Directions:
Preheat the oven to 350 degrees.

Score the ham in a diamond pattern and stud each diamond center with a clove. (If you have not done this before, I promise, it’s not as big of a deal as it sounds.)

Bake the ham in a shallow baking dish for 1 1/2 hours. Remove from oven. Combine the sugar, mustard, and vinegar and pour the glaze evenly over the ham.

Bake for another 30 minutes. Transfer the ham to a platter and let stand at least 15 minutes before carving.

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I did not get a photo of the ham before carving, but here’s a photo from another time I made it. The glaze and diamond pattern make a very pretty presentation!

For dessert, I made Paula Deen’s Grandmother Heir’s Carrot Cake. I don’t make carrot cake because my mother-in-law makes the BEST, so I just enjoy hers! (Same goes for my mom’s Red Velvet Cake. Why make it when someone else makes it better and I can eat theirs? 😁) Sadly, due to social distancing, we wouldn’t get to enjoy my mother-in-law’s carrot cake this year, so I tried my hand at making one. This recipe was good, and I’m happy to have more in the freezer, but it just did not compare to my MIL’s! I tried to squiggle some piped carrots on top of the cake, but it just looked like a dancing star fish. Heehee!

My daughter made M&M Rice Krispy Treats with white chocolate drizzle and Easter sprinkles, and we served them on a bunny plate that my sister gave me one year. Reese’s Eggs are another Easter must, so I put some in a ceramic bird basket. And that tied in my birds and bunnies theme with the dessert.

Well, this post has made me very hungry again and I’m trying to practice some *distancing* from the carbs and sugar these days, so I better sign off now before I find my way to the freezer for that leftover cake! Yikes!