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Easter Sunday Dinner


With Easter upon us, we thought it would be great to share some dinner ideas with you (if you haven't figured out a menu already). I'm sure after church and a good Easter egg hunt with the kiddos, your family members will have worked up an appetite for something delicious. We hope this menu helps make your Easter Sunday dinner a memorable one.


APPETIZER: Bacon Asparagus Bites

INGREDIENTS:

  • 6 slices bacon, cut into thirds

  • 5oz cream cheese, softened to room temperature

  • 1 garlic clove, minced

  • Freshly ground black pepper

  • Kosher salt

  • 9 asparagus spears, blanched

METHOD:


1. Preheat oven to 400 degrees F and line 1 medium baking sheet with parchment paper.

2. Cook bacon: in a large skillet over medium heat, cook bacon until most of the fat is cooked out, but is not crisp. 

3. In a small bowl, combine cream cheese with garlic and season with salt and pepper. Stir until combined.

4. Assemble bites: Spread about 1/2 tbsp of cream cheese onto each strip of bacon. Place asparagus in the centre and roll bacon until bacon ends meet. Once all bites are made, place on the prepared baking sheet and bake 5 minutes, until bacon is crisped and cream cheese is warmed through. Serve.


To view the original recipe, click here.


ENTREE: Best-Ever Glazed Spiral Ham

INGREDIENTS:

  • 1 (8 to 10lbs whole cured, smoked, bone-in ham

  • 1/2 cup apricot jam

  • 1/4 cup light brown sugar

  • 2 tbsp bourbon (optional)

  • 1 tbsp dijon mustard

  • 1/2 tsp crushed red pepper flakes

METHOD:


1. Remove ham from the refrigerator and let it sit at room temperature for 1 hour.

2. Preheat oven to 350 degrees F. Place a rack on a large roasting pan and cover the rack with foil. Pour two cups of water on the bottom of the roasting pan and place ham on the foil on the rack. 

3. In a small bowl stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140 degrees F, about 1 1/2 to 2 hours. 

4. Let it rest 15 minutes before carving. 


You can add green beans, roasted brussel sprouts and/or roasted potatoes to accompany this entree.


To view the original recipe, click here.


DESSERT: Easy Strawberry Shortcake

INGREDIENTS:


For the Shortcake:

  • 2 pt fresh strawberries, sliced

  • 1/4 cup, plus 3 tbsp sugar, divided

  • Cooking spray for pan

  • 2 1/4 cup all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp kosher salt

  • 1 1/2 cups heavy cream

For the Whipped Cream:

  • 1 1/2 cup heavy cream

  • 1 1/2 tsp pure vanilla extract

METHOD:


1. In a large bowl, combine strawberries and 3 tbsp sugar and toss until coated. Refrigerate for 30 minutes or up to an hour.

2. Preheat oven to 400 degrees F and spray an 8" x 8" baking pan with cooking spray. Stir together flour, remaining 1/4 cup of sugar, baking powder, baking soda, and salt in a large bowl. Pour in heavy cream and stir until just combined.

3. Drop dough into prepared pan and press down evenly. Bake until edges are golden and a toothpick comes out clean, 18 to 20 minutes. Let cool.

4. Meanwhile, make whipped cream topping: In a large bowl using a hand mixer, or in a stand mixer using the whisk attachment, beat heavy cream and vanilla until soft peaks form, 2 to 3 minutes. Keep chilled until ready to serve.

5. To serve, slice the cake into 12 pieces. Top bottom shortcake with sugared strawberries, then a second shortcake. Dollop with whipped cream.


To view the original recipe, click here.

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