Yummy! This is a fun-filled episode with all the recipes you need for a wonderful Easter dinner buffet!
Arlene is joined by Patti and Paul as they make spinach salad, Paris potatoes, pickled beets and eggs, macaroni salad, lemon pudding dessert, Arlene’s chili ham, Easter bunny cake, coconut eggs, and more.
We wish everyone a happy Easter, as we celebrate the miracle of Jesus’ resurrection and his triumph over death. We hope you are celebrating with us!
Note: The Easter Bunny Cake recipe isn’t exactly the same as the one shown in the episode, but it’s still very nice.
Diana’s Spinach Salad
Ingredients
- 1 pkg cole slaw mix
- 1 pkg baby spinach
- 6 green onions, sliced fine
- 2 pkgs Ramen Noodles, crushed
- 2 Tbsp sesame seeds, toasted in oven
- 1/2 cup slivered almonds, toasted
Dressing
- 3/4 cup vegetable oil
- 1/2 cup rice vinegar
- 2 tsp salt
- 1 tsp pepper
- 1/4 cup sugar
Instructions
- In a large salad bowl, combine cole slaw mix, spinach and sliced green onions. Refrigerate.
- In a medium bowl, combine vegetable oil, rice vinegar, salt and pepper and sugar and whisk thoroughly to combine well.
- When ready to serve, sprinkle sesame seeds and almonds over greens and mix lightly. Pour dressing over entire surface of salad and mix well. Serve immediately. This salad wilts quickly, so combine at last minute. Makes 8 to 10 servings. Enjoy!
Paris Potatoes
Ingredients
- 5 cups cooked and diced potatoes
- 2 cups creamed cottage cheese
- 1 cup sour cream
- 1/4 cup chopped green onion
- 1 clove garlic, minced
- 2 tsp salt
- 3/4 cup shredded cheddar cheese
- 1/4 cup minced fresh parsley
Instructions
- Preheat oven to 325 degrees.
- In a bowl, mix all ingredients together and then spoon into a 9×13 inch baking dish. Bake in preheated oven for 40 minutes or until hot and bubbly. Makes 8-10 servings. Enjoy!
Party Pickled Beets and Eggs
Ingredients
- 3 cans small, whole beets, do not drain (16 oz cans)
- 1/4 cup vinegar
- 1/2 cup sugar (more or less)
- salt and pepper
- 8 hard boiled eggs, cooled and shelled
Instructions
- Place beets with juice into a large saucepan and bring to a boil over medium heat. Add vinegar, sugar, salt and pepper and let heat to boiling.
- Place hard boiled eggs into a large deep serving dish. Ladle beets and juice over eggs and mix gently so juice coats eggs. Cover serving dish. Refrigerate overnight. Stir eggs occasionally to pickle evenly. Makes 8 servings. Enjoy!
Paul’s Macaroni Salad
Ingredients
- 1 lb elbow macaroni, cooked to package instructions
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 10 hard boiled eggs, cooled, shelled and chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried dill weed
- 1/2 tsp ground red pepper
- 1 cup mayonnaise, or more to taste
Instructions
- Place cooled macaroni, onion, celery, chopped eggs, salt, pepper, dill weed and red pepper together in a large mixing bowl. Stir to combine ingredients. Spoon mayonnaise on macaroni and mix until ingredients are all covered. If more mayonnaise is needed, add gradually until moist enough for your taste. Remember, if you make this ahead of time, the pasta will absorb the mayonnaise and it may be a little dry. Check this before serving. Makes 8-10 servings. Enjoy!
Mom’s Lemon Dessert
Ingredients
- 1 cup flour
- 1 cup walnuts, chopped
- 2 Tbsp finely chopped walnuts
- 1/2 cup butter
- 1 pkg cream cheese, softened (8 oz)
- 2 containers Cool Whip (8 oz, each)
- 3 pkgs instant lemon pudding mix
- 3 Tbsp lemon juice
- 3 cups milk
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine flour, chopped nuts and butter. Mix together thoroughly. Press into a 9×13 inch baking dish. Bake in preheated oven for 20-30 minutes. Let cool.
- In another bowl, soften cream cheese and fold in one container Cool Whip. Spread over baked crust.
- In the same bowl, mix together pudding, lemon juice and milk. Fold in remaining Cool Whip and spread over cream cheese layer. Sprinkle finely chopped nuts on top. Refrigerate. Makes 12-15 servings. Enjoy!
Arlene’s Chili Ham
Ingredients
- 1 semi-boneless whole or half ham
- 1 pint apple cider vinegar
- 1 bottle chili sauce (12 oz)
- 1/2 cup brown sugar
- 2 Tbsp mustard
- 1/4 cup honey
- 1/3 cup maple syrup
- 1 can crushed pineapple (8 oz)
- 1 Tbsp whole cloves
Instructions
- Preheat oven to 325 degrees. Wash excess fat off ham and dry completely. Score top of ham deeply and place in roasting pan. Pour vinegar over entire ham and place in oven.
- Bake ham for 2 hours, pouring vinegar over ham at 30 minute intervals until entire pint of vinegar is used up.
- While ham is baking, in a saucepan, combine chili sauce, brown sugar, mustard, honey, maple syrup, pineapple and cloves and cook over medium heat until boiling. Remove from heat and spoon 1/2 of mixture over ham. Return ham to oven and bake 30 minutes, then remove from oven and spoon final portion of sauce over ham. Bake another 30 minutes an then remove from oven, cover and let stand 15 minutes until juices set. Slice and serve immediately. Makes lots. Enjoy!
Stuffed Turkey Breast
Ingredients
- 1 turkey breast, cleaned and dried well (6-8 lb)
- 8 cups stuffing – either from a box mix or from scratch
- melted butter
- Mrs. Dash regular seasoning
Instructions
- Preheat oven to 350 degrees. Place a rack into your roaster to secure the turkey on.
- Turn turkey breast upside down and fill cavity full of stuffing and pack firmly. The heels of fresh bread may be used to cover stuffing to hold in place, but is not needed. Skewer opening bringing excess skin up and over the stuffing and securing it.
- Turn breast over with meat side up, and brush well with butter. Sprinkle with Mrs. Dash and place on rack in roasting pan, meat side down. The stuffing should be at the top. Pour additional butter (1-2 tablespoons) over stuffing bread and place in preheated oven.
- After 30 minutes, pour 1/2 cup water in bottom of pan and lower heat to 325 degrees. Continue roasting according to directions on package. When cooked thoroughly, bring out of oven and cover with foil. Let set for a resting time. When ready to serve, remove foil and skewers and spoon stuffing into serving dish. Cover with plastic wrap and place in warming oven (oven set on 200 degrees) until ready to serve. Slice turkey and place on serving plate. Makes 8-10 servings. Enjoy!
Hippity Hop Bunny Cake
This fun cake is a pretty addition to your Easter table.
Ingredients
- 1 box cake mix, your favorite flavor (18 oz)
- 1 container whipped topping (16 oz)
- 3 cups sweetened, shredded coconut, divided
- red food coloring
- assorted candies for decorating
Instructions
- Prepare cake according to package directions, baking in two greased and floured 9-inch cake pans. Cool completely.
- In a small plastic or paper bag, place 1/2 cup coconut and a few drops red food coloring. Seal and carefully shake, until all coconut is evenly coated and colored pink. You may need to repeat more than once to get the right color.
- After cakes are cooled, cut one cake layer in a half circle shape on each side of the cake (for ears) leaving a bow tie shape in center of cake. The bow tie shape should be about 11/2-inches wide at widest part. Arrange other cake layer in center of cake platter, place half circle shapes at top pointing up for the bunny's ears. Place remaining piece at bottom to make a bow tie.(See attached pictures.)
- Frost entire surface of cake with Cool Whip. Sprinkle pink coconut in center of bunny's ears and bow tie. Sprinkle white coconut over bunny's head and outer edges of ears and bow tie. Decorate with candies such as chocolate eggs for eyes, a red gumdrop for a nose, jelly beans for a mouth, and licorice strings for whiskers. Keep refrigerated. Makes one cake. Enjoy!
Coconut Almond Joy Easter Eggs
Ingredients
- 1/2 cup butter, softened
- 1 box confectioners' sugar (16 oz)
- 1 pkg cream cheese, softened (3 oz)
- 3 cups flaked coconut
- whole almonds
- 1 pkg chocolate morsels (12 oz)
Instructions
- In a bowl, using a mixer, cream butter and sugar until light and fluffy. Add cream cheese and coconut, mix well.
- Shape into walnut-sized egg shaped, or use candy molds if available. Plunge a whole almond into center of eggs making sure almond is covered with coconut mixture. Place on waxed paper.
- Melt chocolate morsels in double boiler. Dip each egg in chocolate and allow excess chocolate to drip off bottom of egg. Carefully place egg on waxed paper and allow to set, usually about 1 hour. When set, place each egg into a pastel colored bonbon cup. Makes about 5-6 dozen eggs. Enjoy!
Transcript
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