Easter Sunday Dinner

Before I get into the recipes for Easter Dinner, I would like to first say:

Thank you LORD for YOUR Risen Son.

My Mom and Dad let us kids know that Easter was a big deal. It was more than getting an Easter basket. But I have to admit when I was real young, the candy was definitely a highlight. But now as parents we are doing our best to let our kids know the real meaning of Easter.
We like to pass on family traditions to our kids and I firmly believe that our holiday meals will be one of the most important traditions that will continue down through the ages.

This will be our menu for Easter Sunday menu this year, as you can see we keep the meal preparation simple so we can have more well deserved family time.

Honey Glazed Ham

1 (5 lb) ready to eat ham
1/3 cup whole cloves
1 – 15 oz can pineapple rings
¼ cup dark corn syrup
3 cups honey
¾ cup butter


Preheat oven to 325 degrees, and line the baking pan with foil. Score the ham, and stud with cloves and pineapple. In a double boiler, heat the corn syrup, honey and butter. Keep the honey glaze warm. Brush glaze over ham, and bake for 1 hour. Baste ham every 15 minutes. Remove from oven and let rest for 10 minutes before serving.

Roasted Sweet Potato

4 medium sweet potatoes (about 2½ lbs each)
2 T olive oil
4 large cloves fresh garlic – minced
1 t dry mustard
3 t fresh rosemary – minced
1 t kosher salt


Preheat oven 450 degrees
Peel sweet potatoes; cut lengthwise into bite size wedges (about 8 wedges per potato). In a zip-lock storage bag, combine sweet potatoes and the remaining ingredients; toss until well coated. Line baking sheet with foil, arrange potato wedges in a single layer. Bake for 30 minutes or until soft and lightly browned, turn after the first 15 minutes. Serve immediately.

Easy Mashed Red Potatoes

1 lb small red potatoes, unpeeled & quartered
¼ cup roasted garlic cloves
1 T granulated garlic
¾ cup almond milk
2 T butter
Salt and freshly ground pepper to taste


In a saucepan, boil potatoes just under tender. Dain well, put potatoes back in pan on low. Softly shake to dry. Add remaining ingredients, (pinching the garlic cloves out of skin). Mash together with potato masher until combined but lumpy.

Asparagus Spears with Toasted Sesame

2 bunches fresh asparagus, trimmed
1 T granulated garlic
2 T extra virgin olive oil
3 T sesame seeds, lightly toasted
Salt & pepper to taste


Steam asparagus until tender but crisp ( about 5-6 minutes). Drain and immediately rinse with cold water. Drain again, return to medium heat and add remaining ingredients. Heat through and serve.

Quick and Easy Italian Dinner Rolls

2 c sifted all purpose flour
1 t salt
3 T granulated sugar
4 t baking powder
¼ c softened butter – chilled
3 large eggs – separated
1 c Almond milk
1 package dry Italian dressing


Preheat oven 400 degrees
Sift dry ingredients; cut butter into flour mixture. Beat egg yolks thoroughly and add almond milk and beat again. Stir egg yolk mixture into dry mixture. Beat egg whites until stiff. Fold into batter and blend gently. Pour into greased muffin tins. Bake in preheated oven for 30 minutes. Check after 15 minutes and turn oven down to 375 degrees. Remove from oven and sprinkle with Italian seasoning.

Going out for dessert – yippee