Easter Recipes from Inner Chef Members
I love Easter! Family, Easter egg decorations and hunts, the sure signs of spring and the food! Inner Chef invited its members to share their favorite Easter dinner recipes with us so that we could share with all of you. We hope you enjoy them as much as we do.
Deviled Eggs Makes 24 deviled eggs
(Inner Chef Member; Docia Lee)
“One side dish I always make for Easter is Deviled Eggs like my mother always made them.”
1 dozen Eggs
2 Tbsp. juice from Sweet Pickles
2 Tbsp. Dijon or yellow mustard (My mother always used yellow mustard, but I prefer Dijon)
1-2 Tbsp. mayo
Salt and Pepper to taste
Put eggs in a pot and cover with cold water. Bring to a rolling boil and set off the burner for at least 20 minutes before trying to peel them (Peel by starting at the wide end of the egg first, it peels easier).
1. Cut the eggs in half, setting aside the whites.
2. In a medium bowl, mash the yellows adding salt and pepper to taste. Add pickle juice and mustard. Add mayonnaise and stir until it looks like the right consistency.
3. Fill the egg whites and sprinkle with Paprika (if you want – I think it looks pretty).
Be sure to taste and add more salt, mustard or mayo, to taste!!!
Dill-Deviled Eggs Using: 1 dozen eggs
(Inner Chef Member; Carolyn Lee)
This is one of my favorite deviled egg recipes. Using a fancy frosting tip and piping the filling into the eggs, gives it that extra eye appeal.
1 dozen hard-cooked eggs; sliced in half lengthwise
- Place eggs in large saucepan; covering with water just about 2” above eggs. Bring to a boil; reduce heat and simmer for about 10 minutes. Remove from heat, drain and transfer eggs to an ice bath to cool; about 10-15 minutes.
- Shell cooked eggs and slice eggs in half, lengthwise. Remove yokes and set aside.
- In a medium bowl; add cooked egg yolks and mash with spoon or fork and set aside. In another bowl; add mayo and mustard and stir until smooth. Add finely chopped dill, salt and pepper and celery salt to taste. Remember to start on the low side with seasonings; you can always add but you can never take away. Mix mayo mixture with egg yolks until smooth.
- Fill a pastry bag fitted with a star tip or a spoon to fill cooked egg whites with yolk mixture. Top off with a dash of smoked paprika and a small piece of fresh dill.
- Chill until ready to serve.
REMEMBER THIS: You should never let you deviled eggs sit out for more than 2 hours! A great idea is to lay the serving platter on a small bed of crushed ice to keep them cool.
**The mayo and mustard combo is really a taste-as-you-go thing. Some people like more mustard than others. Start with ¼ cup mayo and 1 tsp. mustard, taste it…wait for it…let your taste buds work for a few seconds and then decide if you need more of one or the other. If you add more mayo; do it by teaspoons or your yolk mixture will be too wet and runny.
Lime Jell-O Salad
(Inner Chef Member; Bob Bacon)
“This is a dish that had to be made every Easter at my mother-in law’s. I’ve always liked it and this last year even my grand kids asked if we were going to still have the green Jell-O even if we didn’t have dinner at great grandpa’s. So I made it and everyone was glad we are going to keep the tradition going.”
1 (3 oz.) package lime Jell-O gelatin
1 cup boiling water
1 cup evaporated milk
1 cup small curd cottage cheese
1 cup crushed pineapple; drained
¼ cup diced celery
¼ cup chopped nuts; optional
Dissolve lime Jell-O in boiling water, add evaporated milk and mix until Jell-O is completely dissolved.
Add the rest of the ingredients and mix until blended.
Pour into 9-inch square pan and chill until set.
(Inner Chef Member; Docia)
This is a jello recipe from my mother-in-law called Cucumber Salad. I always really liked it.
1 pkg Line Jello
1 cup boiling water
salt to taste – touch
l tsp grated onion
1 tbsp vinegar
1 scant cup cottage cheese (draned)
1/2 cup mayo
1 cup chopped cuke-drained
4 oz pkg cream cheese
Melt creem cheese with chives in hot jello and add vinegar. Cooled and beat in mayo and fold in cottage cheese. Combine cucumber and onion with jello mixture. Refrigerate for several hours.
Mustard & Fruit Glazed Ham
(Inner Chef Member; Lisa Reinhard)
“A long time ago, in a galaxy far, far away, I was a young Army spouse who had no idea how to cook up a holiday meal that was presentable enough for company. My sister-in-law sent me a recipe card box with all these recipe cards in it. This one gets peoples attention at the table every time, and the presentation is impossible to goof up because not every ham you buy looks like the one pictured and keeping it colorful is key.”
Ingredients:10 to 12 pounds fully cooked, bone-in ham 1 cup light brown sugar, firmly packed ¾ cup light corn syrup
⅓ cup prepared brown mustard
1 can (20 ½ oz.) sliced pineapple, drained
1 can (1 lb. 1 oz.) pear halves, drained
8-10 preserved kumquats, drained
8-10 maraschino cherries, drained
2 small limes, thinly sliced
- Preheat oven to 325°F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in the thickest part of ham, away from bonePreheat oven to 325°. Place ham, fat side up on a rack in a roasting pan. Insert meat thermometer into thickest part of ham, away from the bone.
- Bake uncovered, 2 to 2 ½ hours.
- Meanwhile, combine brown sugar, corn syrup and mustard. Cook over low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a boil.
- In a medium bowl, combine fruit (except limes) with mustard mixture. Let stand at room temperature, basting fruit several times, about 2 hours.
- Remove any skin from the ham; score ham fat in 1-inch diamonds. Brush with ¼ cup syrup from fruit mixture over ham. Bake for 15 minutes. Arrange 3 each of pineapple slices, pears, kumquats, and cherries on ham; secure with wooden toothpicks. Brush ham with about ¼ cup more syrup. Bake for 15 minutes or until nicely glazed and meat thermometer reads 130°. Decorate with lime slices as pictured. Pass remaining mustard-fruit. 1/3 cup prepared brown mustard One can (1pound, 4 1/2 ounce) sliced pineapple, drained 1 can (1 lb, 1 oz) pear halves, drained 8-10 preserved kumquats, drained 8-10 maraschino cherries 2 small limes, thinly sliced 1. Preheat oven to 325°F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in the thickest part of ham, away from bone. 2. Bake, uncovered, 2 to 2 1/2 hours. 3. Meanwhile, combine brown sugar, syrup, and mustard. Cook over low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to boil. 4. In medium bowl, combine fruit (except limes) with mustard mixture. Let stand at room temperature, basting fruit several times – about two hours. 5. Remove any skin from ham; score fat in 1 inch diamonds. Brush about 1/4 cup syrup from fruit over ham. Bake 15 minutes. Arrange 3 each of pineapple slices, pears, kumquats, and cherries on ham; secure with wooden toothpicks. Brush ham with about 1/4 cup more syrup. Bake 15 minutes, or until nicely glazed and meat thermometer registers 130°F. Decorate with lime slices, as pictured. Pass remaining mustard – fruit.
Easter Bunny Cake
(Inner Chef Member; Evelyn Collins)
This is from my mom and I remember being so excited when it was time for this cake. This recipe came from a Betty Crocker “Cake and Frosting Cookbook”. My mom used white cake mix with this recipe.
1. Bake any flavor Betty Crocker Layer Cake Mix in two round layer pans, 8” or 9×1 ½” as directed on package. Cool. Prepare Betty Crocker Fluffy White Frosting. Mix as directed on package. Cut one layer of cake in half, put halves together with frosting. Stand cake upright on cut edge.
2. With a sharp knife, cut a notch about a third of the way around the semicircle, forming the rabbits’ head. Save cutout piece for the tail. Secure in place in a wooden pick. Frost rabbit with remaining frosting. Sprinkle generously with shredded coconut.
3. Make ears of white paper, color inside with pink crayon. Use pink jellybeans or gumdrops for eyes and nose. Coconut tinted green or paper grass and a few jellybean form an attractive nest around the bunny. Freeze the other layer of cake for future use.
Easter Egg Nest Cake
(Inner Chef Member; Docia)
1 box of cake mix, any kind and flavor
Bake in a Bundt pan (I used a jello mold circular pan with a hole in the middle-back then, there wasn’t such a thing as a Bundt pan).
Unmold on a cake plate. Ice with dyed medium green icing (any kind) and cover the outside of the cake with medium green dyed coconut spilling over on the plate (making it look like grass).
Fill the hold with hard-boiled eggs-different colors. You could use Jelly Beans if you wanted-whatever you preferred
(Inner Chef Member; Carolyn Lee)
My mom started the tradition of the coconut cake at Easter and I have kept that tradition flowing over the years. I did put my own spin on it a couple of years ago and here it is.
Duncan Hines Classic White Cake mix
Duncan Hines Classic White Frosting
Edible Easter basket grass
Sparkle Jelly Beans
Green food coloring
1. Prepare cake mix as directed on package for 9” layer cake.
2. Add a few drops of green food coloring to about 1 cup of shredded coconut and set aside.
3. Let cake cool completely. Frost and add white coconut to inside layer of frosting, sides and top of cake. Put green coconut on cake to represent grass. Use edible Easter grass for stem and leaves of flowers and then create your flowers using the sparkle jelly beans.