Anyone have a good recipe to bring to Easter? Like an appetizer, side dish or casserole?

Main course is already set, so now everyones bringing a dish. I'm trying to find something different than the same ol same ol.





Please only recipes that you've actually made and like :)





Thanks.Anyone have a good recipe to bring to Easter? Like an appetizer, side dish or casserole?
Here are some recipes that i LOVE!!!


(Appetizers)





Hard boiled eggs (good)


8 hard-cooked eggs, peeled


1/4 cup mayonnaise or salad dressing


2 tablespoons chopped fresh parsley


1/2 teaspoon ground mustard


1/4 teaspoon salt


1/4 teaspoon pepper








1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.


2. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.


for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a>








(Cheesy green bean caserole) YUMMMY


1 can (10 3/4 oz) condensed cream of mushroom soup


1 cup shredded American-Cheddar cheese blend (4 oz)


1 teaspoon soy sauce


1 bag (12 oz) Green Giant庐 Valley Fresh Steamers鈩?frozen cut green beans, thawed, drained


1 small red bell pepper, chopped (1/2 cup)


1 1/2 cups Cheddar French-fried onions (from 6-oz can)





1. Heat oven to 350掳F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.


2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.


3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.


High Altitude (3500-6500 ft): In step 2, cover and bake about 35 minutes.


( for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a> )

















Swiss Vegitable Casserole(sounds gross,but is sooo good)





1 bag (1 lb) frozen broccoli, carrots and cauliflower


2 tablespoons butter or margarine


6 medium green onions, cut into 1/2-inch pieces (1/2 cup)


2 tablespoons Gold Medal庐 all-purpose flour


1/4 teaspoon salt


1/8 teaspoon pepper


1 1/2 cups milk


1 cup shredded Swiss cheese (4 oz)


1/4 cup crushed round buttery crackers





1. Heat oven to 350掳F. Grease 1- to 1 1/2-quart casserole with shortening or cooking spray. Cook frozen vegetables as directed on bag; drain.


2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remove from heat.


3. Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.


4. Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.


for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a>








Slow cooker masked potatoes(best taste)


3 cups boiling water


1 1/2 cups milk


1/2 cup butter or margarine, cut into pieces


1/2 cup sour cream


1 package (8 oz) cream cheese, cut into cubes


1 teaspoon garlic salt


1/4 teaspoon pepper


4 cups Betty Crocker庐 Potato Buds庐 mashed potatoes (dry)


Gravy or chopped fresh parsley, if desired





. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended.


2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.


3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.


Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.





for a picture go to http://www.bettycrocker.com/recipes/reci鈥?/a>











These are sooo good. I had a luncheon and fixed a couple of these. They were a hit!!!! I hope you have a great Easter. Have fun and enjoy cooking!!!!! Have a great day. God Bless! You can put me as the best asnwer if you want! PLEASE! I hope these help!


BYE :PAnyone have a good recipe to bring to Easter? Like an appetizer, side dish or casserole?
Have you ever had those little ham rolls? They have cream cheese in them.....





There are two kinds:





Buy the lunch meat ham, in the lunchmeat section. (It is shaped like a rectangle)





Buy a block of cream cheese, some green onions and some dill pickle spears.





Oh, and some paper towels, napkins or coffee filters.





Next, pull off one piece of ham at a time.... pat dry with the paper towel, napkin or coffee filter.... spread with some cream cheese.





If your using a pickle, (slice the pickle lengthwise, so it is only 1/2 the thickness) lay the pickle on the ham and cream cheese, OR if your using the green onion....(trim the onion so the little shreds on the end are gone, and the green part is the width of the ham) lay the onion on it at one end and roll it up tightly. Set aside, seam side down. Do the next one.....repeating until you get them all done.





After they are all rolled up, take one of the rolls and slice it up..... like cutting a log. Lay them out nicely on a platter lined with foil or a doily.





I usually make an assortment. Some with onions some with pickles. Some prefer the pickle some prefer the onion. So there is some of both to apease everyone.





They are ALWAYS a hit with our family!
I'm lazy so I always get the Kraft Pasta Salad in the box. All you do is boil the pasta and stir in mayo and the seasoning packet. It's delicious, carries well, and tastes good warm or cold. It always gets gobbled up. At less than $3 a box, you just can't beat it. It comes in different flavors but my favorite is the Ranch.
Buffalo chicken dip (see recipe, but I use cheddar). Best served warm. I serve with crackers.





This recipe is always a HUGE hit. In fact if you make it be sure to take extra copies of the recipe with you.





Or bacon wrapped breadsticks. Take sesame (or not) breadsticks and wrap with bacon. Bake until bacon is adequately cooked. Dredge in grated parmesan.





The formerly crispy breadsticks will absorb some of the bacon grease and will become delightfully soft but not mushy.
My favorites: potatoes au gratin, asparagus with hollandaise sauce, a nice mushroom and spinach ragout.
i have a recipe for a really good and quick spinich tart/puff thing email me at racheldebruce@yahoo.com if ur interested
i always make a traditional glazed honey baked ham!!!!


this is the recipe i ALWAYS use





Prep Time: 20 minutes


Cook Time: 1 hours,


Ingredients:


10 to 14 pound fully cooked spiral cut ham


5 garlic cloves, minced


8 oz. jar mango chutney


1/3 cup dijon mustard


3/4 cup brown sugar


1 Tbsp. orange zest


1/4 cup orange juice


Preparation:


Preheat oven to 350 degrees. Place the ham, flat side down, in a heavy roasting pan. Pour water or chicken stock into the bottom of the pan. Cover everything with foil. Bake for 12-15 minutes per pound until ham is 140 degrees F. Remove ham from oven and uncover. Increase oven temperature to 400 degrees F.


In blender container or food processor bowl, mix together garlic, chutney, mustard, brown sugar, orange zest and juice. Process in food processor or blender until smooth. Pour glaze over the ham and bake for 10-15 minutes until the ham is glazed. Serves 12-16





sides- i always have mashed potatoes with brown gravy





Prep Time: 25 minutes


Cook Time: 1 hours, 30 minutes


Ingredients:


8 potatoes, peeled and cut into 1/8'; slices


salt and white pepper to taste


2-1/2 cups heavy whipping cream


3 Tbsp. Dijon mustard


3 garlic cloves, minced


3 Tbsp. butter


1/3 cup grated Parmesan cheese


Preparation:


Layer sliced potatoes in a 9x13'; glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes.


Cover and bake at 350 degrees for 1 hour. Remove cover and evenly top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 8-10











dessert- love a good strawberry pie





Prep Time: 25 minutes


Cook Time: 10 minutes


Ingredients:


1/2 recipe Hot Water Pastry or 9'; pie crust


6 cups strawberries, hulled


1 cup sugar


2 Tbsp. cornstarch


1/2 cup water


3 oz. pkg. cream cheese, softened


1/4 cup powdered sugar


1 tsp. lemon juice


1/2 tsp. lemon rind


Preparation:


Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely.


Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool.





Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie. 10 servings





if you fix this you will have a traditional easter dinner that your family will love!!!!








10 pts appreciated!!!











good luck!!!