2016 EASTER CELEBRATION

“For God so loved the world
that he gave his one and only Son,
that whoever believes in him shall not perish
but have eternal life.”
John 3:16

We had our Easter Celebration with neighbors and friends on Good Friday this year and we used a few new recipes too.  Our March tablescape was altered to include a wood bunny and decorated wood eggs . . .  

. . . plus the napkins were simply folded to look like a bunny's head and stuffed with a Cadbury egg for an extra treat for all the “kids at heart” around the table!!

Menu
Spiral Ham with Pineapple Sauce
Grilled Garlic Herb Chicken Breasts
Roasted Rosemary Potatoes
Roasted Garlic Herb Carrots
Minted Peas
Roasted Pineapple
Strawberry Spinach Salad
Deviled Eggs
Rolls
Key Lime Pie

Recipes:

PINEAPPLE SAUCE
1c pineapple juice (I used juice from canned pineapple chunks)

1/2c brown sugar

1Tbs cornstarch

1/4tsp ginger, 1/4tsp cloves, 1/8tsp nutmeg

               Combine all ingredients and bring to a boil for one minute stirring frequently.  Serve hot over ham!

ROASTED ROSEMARY POTATOES

1 1/2 pounds small red skin potatoes
1/4 cup olive oil
2Tbs melted butter
1Tbs chopped rosemary

               Cut slits on the potatoes, but be careful not to cut through. Place the potatoes on a cookie sheet and brush with a mixture of oil and butter.  Sprinkle with salt and rosemary.  Roast at 400 degrees for 30 minutes basting with the oil and butter mixture again after 15 minutes.

ROASTED GARLIC HERB CARROTS: Diagonally cut 2lbs of carrots, then melt 4Tbs of butter with 1/2tsp GARLIC HERB blend and toss with carrots.  Roast at 400 degrees for 30 minutes on a cookie sheet.   Garnish with fresh chopped parsley.

ROASTED PINEAPPLE

2 cans pineapple chunks, drained

1/4c melted butter

1/4c brown sugar

1/2tsp cinnamon

1/8tsp salt

               Combine all ingredients until pineapple is well coated and then pour into a baking dish.  Roast at 400 degrees for 30 minutes or until the pineapple is golden brown.

CANDIED SLICED ALMONDS: Toast 1c sliced almonds in a non-stick skillet over medium heat and add 2Tbs brown sugar.  Stir to melt and coat almonds and then remove from heat to cool.  Great in salads and graham cracker crusts!

KEY LIME PIE
Crust: Combine 2 sleeves of graham crackers with 1/2c CANDIED SLICE ALMONDS in a food processor to make crumbs and then combine with 1 stick of melted butter.  Line pie plate with crumbs, pressing down firmly, and bake at 350 degrees for 5 minutes.

Filling:  Combine 1-14oz can sweetened condensed milk, 1/2c fresh lime juice, 2tsp grated lime zest and 2 egg yolks and then pour into baked crust.  Bake at 350 degrees for 15 minutes.  Let cool before refrigerating overnight.  Serve with whipped cream!

Have a blessed Resurrection  Sunday!

                                                                                                                                      Joyce