Tuesday, April 3, 2012

Recipe Tuesday: Easter

Easter is coming up this weekend, so I thought I would share some of our favorite Easter recipes!

Mom's Scalloped Potatoes (AKA heaven on earth!)


  • 1 pound potatoes, thinly sliced
  • 1 onion, chopped
  • 2 or 3 cans of Cream of Celery Soup
  • 8-16 oz. gruyere cheese
1. Preheat oven to 375*, Grease bottom of pan
2. Put one layer of potatoes, sprinkle onion on top, spread some soup over the onions and then sprinkle with cheese. Repeat until you have a full pan. Cover with foil
3. Bake for 40 minutes, remove foil and cook 10 -15 minutes more until browned.

Sinful Potatoes


  • 2lbs frozen hash browns, thawed
  • 1/2 cup melted butter
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 can Cream of Mushroom soup
  • 2 cups grated cheddar cheese
  • 1/2 cup chopped onion
  • 2 cups sour cream
  • Unseasoned bread crumbs
1. Preheat oven to 350*
2. Combine all ingredients except bread crumbs in large bowl, mix well
3. Spread in a 9x13 baking pan, top with bread crumbs
4. Bake for 1 hour

Pineapple Stuffing


  • 1/2 cup margarine
  • 1 cup white sugar
  • 4 eggs
  • 1 20oz. can crushed pineapple, drained **save the juice in a cup**
  • 5 slices white bread, cubes
1. Preheat oven to 350*, grease a 9 inch baking pan
2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes
3. Bake in oven for 1 hours. Let sit a few minutes before serving

Honey Butter Carrots


  • 5 cups sliced carrots (you can slice them anyway you want, I always do it length wise)
  • 1 stick butter
  • 1/2 - 1 cup honey
  • Salt & pepper to taste
~ slice carrots
~ melt butter in large pan over medium heat
~ add 1/2 cup of honey, stir well
~ add carrots and saute over low-medium heat until carrots are tender
~ salt & pepper to taste!

Ham Glaze

  • 1 cup pineapple juice
  • 1/4 cup brown sugar
1. Mix juice and brown sugar today
2. Pour over scored ham
3. Cook ham according to directions


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