In some extended families, each family brings one side item and the hostess provides the meat and dessert. Easter is served buffet style in some families, with the prepared foods set out on side tables.
Some families skip all of the planning and go out to an Easter buffet at a restaurant. Easter, like many special holidays, is often a time when extended family all get together.
If you're cooking for Easter, your meal will shine with a little help from Pillsbury. With recipes for breakfast treats, brunch or dinner, there's something for everyone.
Most big meals are planned with the meat being the star of the show and the side dishes as a complement. Your family may prefer ham, beef or turkey as the main dish. Pineapple glazed ham is a favorite at this house and has been for many years.
A traditional Easter lunch or dinner might include carved roast beef or ham with glaze, mashed potatoes or sweet potato casserole, macaroni and cheese, green beans and an assortment of appetizers and desserts.
If you're planning an Easter buffet meal, you might only make the main dish while family members or friends provide the side dishes and desserts.
Enjoy these recipes to make your Easter menu planning easier and you'll be ready for the big day.
Pineapple Glazed Ham
Roast your spiral or canned ham according to the directions on the package. Remove when there are 30 minutes remaining in the cooking time and coat with glaze. Cook 30 additional minutes and let stand 10 minutes before carving.
Mix one cup packed brown sugar, three tablespoons flour, and 1/4 teaspoon salt in saucepan. Stir in one cccan of crushed pineapple in juice and one tablespoon prepared mustard. Cook over medium heat, stirring constantly, until the mix thickens and boils. Boil and stir one minute, then spoon over the top of the ham. Slice and serve.
Easy Sweet Potato Casserole
Drain a large can of sweet potatoes, reserving the liquid. Pour drained sweet potatoes into a 1 1/2 quart casserole dish. Mix 1 cup of the liquid with 2 tablespoons of butter and 2 tablespoons of brown sugar. Heat to boiling over medium meat, stirring constantly. Pour liquid over sweet potatoes and bake at 350 for 20 minutes. Remove and cover with miniature marshmallows. Return to oven for about 5 minutes until marshmallows start to brown.
You can also mash the sweet potatoes, mixing with 1/2 cup of the reserved liquid, 1 tablespoon melted butter, and 1 tablespoon of brown sugar. Pour mix into casserole and bake as noted above and then cover with marshmallows and bake 5 minutes longer.
Crockpot Veggie Casserole
Veggie Casserole is a twist on the traditional green bean casserole that your family will love.
1 26 ounce can cream of mushroom soup
1-1/2 cups shredded swiss cheese
2/3 cup sour cream
1/4 teaspoon pepper
2 16 ounce packages frozen California blend vegetables, cooked and drained
2 2-1/2 ounce cans French fried onions
Mix soup, 1 cup cheese, sour cream, and pepper. Stir in vegetables and half of the onion. Spoon into 3 quart baking dish. Bake at 400 for 20 minutes until hot. Stir and sprinkle remaining 1/2 cheese and rest of the onions over casserole. Bake 2 minutes until onions are golden.
We make this recipe in the crockpot, cooking on low for 4-6 hours or on high for 2-3 hours.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 miniature chocolate-covered peanut butter cup candies, unwrapped
8 white miniature marshmallows, cut in half
4 pink miniature marshmallows, cut in half
16 blue miniature candy-coated semi-sweet chocolate baking bits
Heat oven to 375 F. Line large cookie sheet with cooking parchment paper; spray paper with cooking spray.
Unroll dough and separate into 8 triangles. Place 1 peanut butter cup in center of 1 triangle. Gently stretch corners closest to and farthest from cup together at top of cup, pinching edges together to seal around cup. Pull up third corner; firmly pinch edges to seal. Place on cookie sheet; twist 2 longest tips of dough to make ears. If desired, bend down longer ear. Repeat with remaining dough triangles and peanut butter cups, shaping and trimming dough as needed for desired shape.
Bake 8 to 9 minutes or until puffs begin to brown. Place 2 white miniature marshmallow halves and 1 pink marshmallow half on center of each for bunny nose. Bake 1 to 2 minutes longer or until puffs are golden brown and marshmallows are slightly puffed.
For eyes, immediately place 2 blue baking bits on white miniature marshmallows for pupil; remove puffs to cooling rack.
Any bite-size candy or a large marshmallow can be used in place of peanut butter cup. If using a marshmallow, take extra care to seal dough securely because marshmallows will puff up during baking.
For extra decoration, sprinkle pink sugar on the bunny's ears.
Bunny Pizza Pockets
They may not be traditional Easter food, but these Bunny Pizza Pockets will have your little bunnies hopping for joy.
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 teaspoons pizza sauce
20 mini pepperoni slices
2 slices American cheese
3 olives, thinly sliced into 3 equal slices
12 matchstick-cut carrots
Heat oven to 400 F. Unroll pizza crust on work surface. Press into 11x16-inch rectangle. Use 5-inch heart-shaped cookie cutter to cut 6 heart shapes (discard remaining dough). Place 2 hearts on ungreased cookie sheet. Spread pizza sauce to within 1/2 inch of edge; top with pepperoni and half a slice of cheese on crust. Place a second heart shape over the pizza filling on each. Pinch edges to seal. Cut each of the remaining 2 hearts in half to make the bunny ears. Place on cookie sheet and tuck pointed ends under the smaller end of the heart.
In small bowl, beat egg and 1 tablespoon water. Brush over crust. Bake 11 to 15 minutes or until crust is golden brown.
Meanwhile, cut remaining cheese to make bunny ears and nose. Place cheese decorations, olives and carrots on face. Serve immediately.
Easter Bunny Cake
This Easter Bunny Cake is a tradition in many families. Bake a cake in two round pans using your favorite box mix or scratch recipe. When cooled, place one round in the center of your serving pan. Cut the other cake into three sections with ear-shaped sections cut from each side, leaving a bow tie shaped section. Assemble as in the photo. Make the bunny's face using jelly beans and icing. Sprinkle yellow or pink colored sugar in the center of the bunny's ears.
Bunny Butt Cookies
Bunny Butt Cookies are easy and fun for kids of all ages to make.
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/3 cup all-purpose flour
1 container (12 oz) fluffy white whipped ready-to-spread frosting
Pink gel food color, if desired
22 miniature marshmallows
Assorted size candy sprinkles
Reshape dough into 9x1 1/2-inch log.
Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.
To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
Easter Treat Table
You'll find many more Easter treat ideas at Pillsbury's website. Mix and match on a single serving tray for a small gathering or set up an Easter treat table with plates of each type of treat for a larger gathering.