Sunday, April 24, 2011

Easter Dinner 2011

Happy Easter everyone!!  I hope you are all enjoying your 
Easter dinner with your families.  We had my mom over today and had 
a fabulous dinner I'd like to share with you.  First, I found this wonderful
recipe for ham glaze over at A Southern Fairy Tale.  The combo of the
 pineapple, chipotle peppers, honey and ginger was a big winner at our 
house. We love the hot/sweet slightly smoky flavor it gave the ham.  

Pineapple Chipotle Honey Ginger Glazed Ham

1 (20 oz) can crushed pineapple
2-3 chipotle peppers
1 cup honey
1 tsp. fresh grated ginger
salt and pepper, to taste

Combine all the ingredients in a food processor and blend until well mixed; set aside.

(Follow the directions on your ham package for oven time and temp.)

Place your ham in or roaster and add a cup of water in the bottom of the pan.
Drizzle 1/2 of ham mixture over the ham and cover with tin foil or the roasting lid.  
Bake per your package directions until ham reaches 160 degrees internally.
(Mine was a 10 lb. ham and we cooked it for approx. 4 1/2 to 5 hours)
When the ham has one hour left to cook, put the rest of the glaze on the ham.
Keep cooking for the remainder of the cooking time.  
Remove ham from oven, cool and slice.

What can be better than Ranch and Potatoes together?  uh.......nothing!
Once you try this Ranch Potatoes I'm sure they will be a favorite at your 
house too!

Ranch Potatoes

8-9 medium potatoes, peeled and cut into 1/2" cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper, to taste
6 slices bacon, cooked and crumbled

Bring potatoes to a boil and cook for 10-12 minutes or until potatoes are almost tender; drain.
Place drained potatoes and the next 5 ingredient (using only 1 cup of the cheese) in a large bowl
and mix gently.  
Spray a 9x13 casserole dish with a non-stick cooking spray and pour in potato mixture.  
Top with remaining shredded cheese and bacon and cook at 350 degrees for 30 minutes
or until hot and bubbly.

Deviled Eggs

Sorry........I don't have a recipe for these little babies, I just mix 
up some mayo and spicy mustard with the yolks with some salt 
and pepper and pipe it back into the whites.  I'm pretty much a 
purist when it comes to my stuffing my eggs.   In my book, less
 is more.

It's just not Easter without Deviled Eggs!!!!!

With all the food for lunch I opted to make a very light dessert that 
was figure friendly as well.We all loved these lemony bars and didn't 
feel one bit guilty afterward!   ;)

Light Lemon Bars

1 (1 ounce) box sugar-free instant vanilla pudding mix
milk (for the pudding)
1 (1/3 ounce) box sugar-free lemon gelatin
1 (18 ounce) box angel food cake mix
Preheat oven to 350 degrees.
Spray a 9x13 pan with non-stick cooking spray and set aside.
Prepare pudding according to box directions and let the pudding set up.
After pudding is set stir in dry lemon Jello and and angel food cake mix.
Pour into the prepared pan and bake for about 35 minutes or until a toothpick
comes out clean. 
Cool and sprinkle with powdered sugar.

I just adore holidays and Easter is one of the best for a lot of reasons!
I hope yours was as amazing and yummy as ours was!


  1. Your food looks amazing! We don't usually do a big Easter dinner - just snack on treats and hard-boiled eggs that we have colored throughout the day. :)

    I hope you had a wonderful Easter yourself!

  2. Hi, I'm your newest follower. Your blog is awesome!

    All of that food is making me salivate. The ranch potatoes sound really good.

  3. That looks amazing! Stopping by to invite you to my recipe linky this week if you have any healthy recipes you can link up with. Thanks!

  4. Your Easter dinner looks fantastic! I'll bet everyone wanted to take a nap after that feast! I have recently posted a deviled egg recipe if you'd like to change your recipe up a bit.


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