Southern Easter

Easter is just a few days away! Are you having trouble choosing dishes for your Easter menu? I've compiled a list of appetizers, salads, veggies, side dishes, main dishes and desserts to make it a little easier on you. Serve some of these Southern Easter staples and you will have a satisfied dinner party for sure!

 

Appetizers:

Deviled Eggs

Cheese Straws

Veggie Tray

Ham & Cheese Pinwheels

Relish Tray

Pimento Cheese Finger Sandwiches

Cucumber Finger Sandwiches

 

Salads:

Macaroni Salad

Potato Salad

Cold Broccoli Salad

Cold English Pea Salad

BLT Pasta Salad

Southern Style Coleslaw

Ambrosia

Waldorf Salad

Watergate Salad

 

Veggies:

Cream Style Corn

Collard Greens

Southern Style Green Beans

Glazed Carrots

Mashed Potatoes

Butter Beans

 

Side Dishes:

Sweet Potato Casserole

Green Bean Casserole

Macaroni & Cheese

Scalloped Potatoes

Hash Brown Casserole

Corn Casserole

Squash Casserole

Baked Pineapple Casserole

 

Main Course:

Smoked Turkey Breast

Honey Baked Ham

Roasted Lamb

Rack of Lamb

Brown Sugar & Bourbon-Glazed Ham

Pork Roast With Gravy

Roasted Chicken
Pork Loin

 

Desserts:

Strawberry Pie

Banana Pudding

Strawberry Pretzel Salad

Grape Salad

Southern Bread Pudding

Pineapple Upside-Down Cake

Hummingbird Cake

Southern Caramel Cake

Peach Cobbler

Resurrection Rolls

 

And don't forget, everyone should have a big glass of sweet iced tea!

 

 

 

Baked Potato Soup

 

It definitely does not feel like spring here in Alabama. It's freezing! But, I did take advantage of the weather and made one last hearty, winter soup. I love baked potato soup and it is so easy to make! Most of the ingredients are found in everyone's pantry and fridge, so no need to run to the grocery store! Let's get started!

 

Ingredients:

• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk
• 4 large baking potatoes; baked, cooled & peeled (about 4 cups)
• 10-12 strips bacon; cooked, drained & crumbled
• 1 1/4 cups shredded cheddar cheese
• 1 cup (8 oz.) sour cream
• salt & pepper to taste

 

Directions:

1. In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
2. Over medium heat, gradually add milk. Stir constantly, until sauce has thickened.
3. Add potatoes. Continue to cook, stirring constantly, until soup begins to bubble.
4. Reduce heat; simmer gently for 10 minutes.
5. Add remaining ingredients; stir until cheese is melted.

 

Enjoy!

Individual Lasagnas

 

 

I finally found an excuse to use my ramekins I got from TJ Maxx ages ago! I had just been dying to and I ran across the perfect recipe for them, individual lasagna cups. Now when it comes to lasagna, it's usually a free for all on how big your slice is and normally, the bigger the better! But, baking the individual lasagnas in the ramekins give you the perfect portion, which is good when your are trying to watch what you eat. These are also great to prepare in the morning and just pop in the oven when you get home in the evening. These make a great option for a weeknight meal. My husband is not usually a huge pasta fan, but he gave these a definite thumbs up! So, without further ado, lets get started!

Ingredients:

• 8 lasagna noodles
• 1 lb. ground beef
• 1 jar tomato spaghetti sauce (I used meat)
• 1 tsp. dried basil
• 2 cups ricotta cheese
• 1/2 cup Parmesan
• 1 cup mozzarella

Instructions:

1. Preheat oven to 375 degrees.
2. Boil the lasagna noodles according to package directions. Drain and allow to cool completely.
3. While pasta is cooking, brown ground beef in a large skillet over medium-high heat. Drain away the fat, and add the spaghetti sauce and basil. Cook until heated through.
4. In medium sized bowl, mix together the ricotta and Parmesan cheeses (I added a little extra mozzarella because I love my lasagna extra cheesy).
5. Place four ramekins on a baking sheet. Spray ramekins with cooking spray. Place one lasagna noodle across each ramekin, so that the middle of the noodle is in the middle of the ramekin. Do the same with another noodle in each ramekin, placing it at a 90 degree angle from the first. It should look like a plus sign.
6. Add about 1/2 cup of the meat mixture to each ramekin, then add about 1/2 cup of the cheese mixture to each. Fold over one set of the lasagna noodle.
7. Repeat the 1/2 cup meat mixture followed by the 1/2 cup cheese mixture. Fold over the remaining lasagna noodles. Top each ramekin with an equal amount of the meat mixture. Top each with about 1/4 cup mozzarella.
8. Bake for 20 minutes, or until cheese is melted and golden brown.

         Enjoy!

(recipe from: Our Family Eats)