Ask:
I'm still planning mine...so will post when I finish....I guess I'm lookin' for some new ideas
Answer:
Ham, of course
Scalloped Potatoes
Deviled Eggs
7 layer salad
Green Beans & New Potatoes
Corn Casserole
Yeast Rolls
New dished this year:
Mommy2Mercedes' coconut cake and lemon cake
Paula Deen made Mac & Cheese in crockpot thought I'd try that (free up stove space)
I'd like some new ideas too!!!
Answer:
I have no clue, but I'm sure that my grandma will be making a ham...hopefully without the pineapple :hurl: I'll probably make some of Calimari's cherry mustard sauce, too....other than that I have no idea.
Answer:
This will be a tricky year for Easter dinner for me because I have decided to become a vegetarian. I usually host Easter dinner, but this year I think I won't because I don't want to offend anyone by not cooking a ham. I figure, if we happened to get invited somewhere, I can just not have it. If not, I will make something totally different and it won't be a big deal. I'll let you know what I come up with.
Answer:
Calimari's cherry mustard sauce
Jess will you post this please?Everyone went on and on about it and how good it was.I wanted to try it this year and I forgot about it until you posted it.
Answer:
So far we are having-
Ham(MIL is making),
Mashed potatoes & Gravy(MIL is making),
Frozen cranberry salad(MIL is making),
Homemade bread(MIL is making),
Punch bowl cake(MIL is making),
Green bean casserole(I am making),
Deviled Eggs(I am making),
Whipped sweet potato casserole(I am making).
Answer:
I highly recommend this dessert. It is so light and yummy for Easter. I'll post it in recipes too!
Lemon Cheesecake
INGREDIENTS
* 2-1/2 cups gingersnap cookies (about 40 cookies)
* 1/3 cup butter, melted
FILLING:
* 3 packages (8 ounces each) cream cheese, softened
* 1 cup sugar
* 3 egg
* 1 tablespoon lemon juice
* 1 tablespoon vanilla extract
SAUCE:
* 1/2 cup sugar
* 2 tablespoons cornstarch
* 3/4 cup water
* 2 tablespoons butter
* 1/4 cup lemon juice
* 1 tablespoon grated lemon peel
DIRECTIONS
In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2 inches up the sides of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low just until combined. Add lemon juice and vanilla; beat just until blended.
Pour into crust. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; Cool for 1 hour.
In a saucepan, combine sugar and cornstarch. Stir in water until smooth; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake. Yield: 12 servings.
Answer:
okay here's what we're having...
bone in ham
mashed potatoes and gravy
green beans
corn
dill glazed carrots
scolloped potatoes
whipped sweet potato casserole
homemade dinner rolls with honey butter
7 layer salad
Easter punch
and since Mom and I are having an Easter Cake contest I am making an
Italian Cream Cake...now if I can just nail down how to decorate it!!!
Answer:
Don't know what we are having. Sometimes on Easter Sunday we go to lunch after church. Don't know-my parents will be here so maybe I can talk my mom into making her scalloped potatoes.
Answer:
Originally Posted by ryans_mom10
Calimari's cherry mustard sauce
Jess will you post this please?Everyone went on and on about it and how good it was.I wanted to try it this year and I forgot about it until you posted it.
Sure, it's EASY!! Take a jar of cherry PRESERVES, I usually buy Smuckers. Put in a small pot and stir in plain old yellow mustard until you get a color change and heat until warm/hot. That's it. Serve as a sauce for your ham and it's SO GOOD!!