Our family loves to celebrate, and that is usually interpreted into the meal planning. If it’s someone who is being celebrated, they rightfully get to help select their favorites.”What should we have for dinner for Father’s Day?” was an important question I asked my husband last week. He landed on some old favorites, then I chose one new recipe, and one I hadn’t made in a while. The result was a sumptuous fare that celebrated him and the gift he is to our family.
It’s Easter week!!!! This is my favorite holiday! Without the resurrection, there’s no hope, no eternity in heaven, no joy for today! But because Christ lives, we have it all! He lives within m heart, and as a believer, I should celebrate every single day! I will definitely celebrate on Easter! We’ll celebrate at church this Sunday as we worship with the Galkin Evangelistic team. We’re excited about the day/week with them at BCBC!
Let’s talk about the Easter dinner today! Some of my favorite foods to fix for Easter are already posted here on my blog, so I thought I’d do an Easter Round-Up and share some of my favorite recipes that would make a wonderful Easter dinner, in case you need some suggestions for your menu this coming Sunday! These aren’t just good recipes, most of them are things that can be made in advance, which will lighten your load on the weekend!
Let’s talk dessert first! This Coconut Cake has been an Easter tradition for many years at my house. On the link you’ll find the recipe and my instructions of how to put the cake together easily. This cake is THE BEST! It’s worth the effort, and if you do the steps one at a time, a few days in advance, it won’t even be that much effort!
This frozen fruit salad is so delicious and is made ahead of time, which is always a winning recipe in my book!
Frozen Fruit Salad
1 can jellied cranberry or cranberry sauce
1 can crushed pineapple, drained
2 bananas chopped in small pieces
1 c. chopped pecans
1 8-oz. container Cool Whip
Place jellied cranberries or cranberry sauce in mixing bowl and using a whisk, break it up well. Add pineapple, banana, and pecans and combine. Fold in Cool Whip.
You can put this in a 9 x 13 dish or make individual servings by placing cupcake papers in cupcake pan and filling with mixture. Freeze. When ready to serve, peel paper of and serve on a piece of leaf lettuce.
Fresh Broccoli Salad is often covered with a heavy dressing, but this one is a lighter version, but every bit as good! We love it. It would go well with a ham dinner. You can mix this together the night before.
- Fresh Broccoli Salad
- 4 cups broccoli florets (about 1 head)
- 1/4 cup thinly vertically sliced red onion
- 1/4 cup (1-inch-thick) slices red bell pepper
- 1/4 cup raisins
- 2 1/2 tablespoons sliced almonds, toasted
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 center-cut bacon slice, cooked and crumbled (drained)
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons olive oil
Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.
Do-Ahead potatoes are a great time saver on Sunday. This recipe has been a favorite of ours for about 30 years!
6 medium potatoes
2 C shredded cheddar cheese
1/4 C butter
1 1/2 C sour cream (I used light)
1/3 C chopped onion
1 t. salt
Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool.
Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish.
Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.
Lastly, if you need a great do-ahead roll, these are my very favorite. You make them up to the point of just par-baking them, then pop them in the freezer. They only require about 10 minutes of baking from their frozen state when you need them! I make up half of this recipe and keep these rolls on hand for last minute dinners after the holiday meal is over!
This is Lee Drummond’s recipe. You can find it on this post.
Working on your menu a little at a time this week will cause less stress on Sunday. It’s all about the Lord Jesus Sunday – so make wise choices this week so you can focus on Him rather than having to fuss with the meal!
Do any of these strike your fancy? What will you be fixing for Easter dinner?
For years I have made these Make-Ahead Butterhorns, and I still love them. They’re super delicious and you do most of the work ahead of time. You just have to let them rise for about five hours when they’re in their frozen state. They are perfect for when I can plan ahead, but at other times when I need a bread for dinner on a moment’s notice, they are so convenient.
At Thanksgiving I tried Ree Drummonds Parkerhouse Rolls. These are also make-ahead rolls, but they are completely ready to pop into the oven for a quick ten – twelve minute browning and they’re ready for the table! They’re like the old Brown and Serve kind of rolls, only ten times tastier! They are so delicious, and the fact that they require no major time when you need them make them a great staple to keep in the freezer!
Here’s the recipe from Food Network: This recipe yields 72 rolls. I halved the recipe, but if you need rolls for a huge crowd, make the whole batch!
Stage 1: Combine the milk, sugar and 2 sticks butter in a large pot. Bring to a simmer and when the mixture is hot (but not boiling), turn off the heat and allow to cool to warmer than lukewarm, 30 to 45 minutes.
Stage 2: Sprinkle in the yeast and add 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
Stage 3: After 1 hour, add the salt, baking powder, baking soda and remaining 1 cup flour and stir to combine. Turn out onto a floured surface and knead the dough for 8 to 10 minutes, then form into a ball, cover with a towel and allow to rise in a warm place for 30 to 45 minutes.
Stage 4: Melt 2 sticks butter in a saucepan.
Roll out the dough to 1/2 inch thick. Cut circles with a 2 1/2-inch cutter. Dunk each circle in the melted butter, then immediately fold in half and place on a baking sheet. Press lightly to encourage sealing. Cover with a towel and allow the rolls to rise 30 to 45 minutes.
Preheat the oven to 400 degrees F.
Stage 5: To par bake the rolls before freezing, bake until the rolls are risen and set but not brown, 7 to 8 minutes. Transfer to a wire rack to cool. Freeze the rolls separately, then store them in batches in freezer bags. (If you’re not freezing the rolls and want to serve them right away, bake at 400 degrees F until risen, set and golden brown, about 15 minutes total.)
When ready to cook and serve the frozen rolls, preheat the oven to 350 degrees F. Melt the remaining stick of butter in a saucepan.
Place the frozen rolls on baking sheets and brush them with the melted butter. Bake until golden brown, 14 to 16 minutes. Brush them with additional melted butter if you like and let them sit for 1 minute. Serve while still warm.
Pictured below are the four “stages.” It may seem like a lot of work, but it’s mostly just letting the dough rest or rise. These are easy and worth the effort!
Just bake them the first time until they’re lightly browned, as pictured.
I have these rolls ready in my freezer for Christmas dinner at my parent’s house. All the work is done – the easy part is all that’s left! Last Monday’s recipe was also a make-ahead one – can you tell I like to be ahead of the game when I cook?!
What do you do to work ahead in meal prep?
With love from my country kitchen,