NOTE TO MY PROGENY

I am not big on nicknames, but I’ve amassed a few over my lifetime. Perhaps I have a special fondness for Easter because one of those nicknames is “Bunny.” I have always had a bizarre inkling that Easter was partly a celebration of me. Maybe that’s why I do my best to make it as joyful and delicious as I can muster.

Before you read on, let’s have a quick word about the sides and salads. If it’s a big crowd, I make them all. If not, I skip a few. I also try to pay attention to desserts. If the ingredients in desserts overlap with the salad or side, I consider whether to mix it up a little better, or duplicate on purpose for emphasis.

Most importantly, if guests have a favorite, I always try to include it. For Easter, Grandpa Bob’s scalloped corn and Grandma Gunderson’s carrot salad fall into the “favorites” category. Finally, when I serve holiday meals, I try to make vegan versions and sugar-free, low-carb alternatives as well. Since my daughters were grown, they’ve offered to make a dish or two from the list making it even more exciting.

Like many grannies throughout history, my favorite kitchen times are unquestionably when I am making holiday dinners for my family. I most like the rekindled thoughts of all the holidays of our past, and anticipation of the fun yet to come. There is nothing I love making more than a beautiful memory. It‘s important to take your nickname seriously. I love you. - Granny

PINEAPPLE MUSTARD HAM

SERVINGS: 16 • BAKE: 2 hrs. 15 min.

DIRECTIONS

Place ham on a rack in a shallow roasting pan. Cover and bake at 325 degrees for 1 hr. 45 min.

In a small bowl, combine remaining ingredients until blended.

Now you have two options.

OPTION 1: Pour over the ham and bake uncovered 30-45 min. longer or until thermometer reads 140 degrees.

OPTION 2: Continue cooking the ham for 30-45 min. longer until thermometer reads 140 degrees. Warm remaining ingredients in sauce pan until apple jelly is melted. Serve in gravy boat as sauce to pour on to the sliced ham.

I always serve the sauce separate as in Option 2. That way I am guaranteed sauce for the leftover ham too.

Don’t forget to wave your magic Easter wand over the ham to put in some extra love.

CHEESY POTATOES

SERVINGS: 8 • BAKE: 1 hr.

DIRECTIONS

Allow frozen hash browns to thaw in refrigerator overnight.

Melt 1 stick of butter. Add soup, sour cream, cheese, salt, pepper, and onion. Mix.

Stir in frozen hash browns. Pat into 9 x13 baking dish that has the sides sprayed with cooking spray.

Mix 1/4 cup of melted butter and 2/3 cup of crushed corn flakes with the angel kisses. Sprinkle over hash browns.

Cover with aluminum foil. Bake at 350 degrees for 40 minutes. Uncover and bake for an additional 20 minutes. Let set 5 minutes before serving.

Please note the quantity is for 8 people, 6 people if they are big eaters. I normally make two pans for 14 people and there are none left after Easter dinner. This also relies on 2-3 of these people to be children with wee appetites. If there are more folks than this, I would move to 3 pans of Cheesy Potatoes and enjoy the leftovers. We are part Irish, after all, and my oldest granddaughter’s nickname is Tater. So size your portions according to the diners at your table.

GLAZED BABY CARROTS

SERVINGS: 8 • COOK: 15-20 min.

DIRECTIONS

Cover carrots with water until tender. I bring them to a boil, then reduce heat to medium and simmer covered for 15 min. Then poke with a fork to check doneness. Simmer more if needed. Drain when done.

In the meantime, stirring constantly, heat butter and brown sugar until the sugar dissolves.

Pour the butter/sugar mixture on the drained carrots and toss to coat.

Sprinkle a dash of bunny charm before serving.

Remember to right-size the recipe for your guest count.

GRANDPA BOB’S SCALLOPED CORN

SERVINGS: 8 • BAKE: 55 minutes

DIRECTIONS

Spray 8 cup baking dish with cooking spray or grease with butter by hand.

Mix everything together and pour into the baking dish. Cover dish with aluminum foil.

Say your prayer.

Bake at 350 degrees for 30 minutes. Remove foil. Bake for an additional 25 minutes.

Let stand to set for 5 minutes before serving your 8 servings (remember to increase the recipe if more guests are coming).

HOLIDAY PEAS

SERVINGS: 12 • COOK: 5-6 minutes

DIRECTIONS

Place peas and salt in a saucepan and cover with water.

Bring to a boil. Reduce heat to medium. Cover and simmer for 5-6 minutes or until tender.

Meanwhile, combine the cracker crumbs, butter and parmesan.

Drain the peas and place in a serving bowl. Gently stir in the magic wishes. For each pea children eat, they get one wish.

The original recipe from Taste of Home says to top the peas with the crumb mixture, but my purist grandkids won’t eat them that way. Instead, I serve the topping on the side with a spoon so guests can top their own peas or not, to their liking.

RASPBERRY ROMAINE SALAD

SERVINGS: 10 • PREP: 10 min.

DIRECTIONS

In a small skillet, cook the sugar over medium-low heat, stirring constantly, until sugar melts and becomes caramel colored. This will take about 10 minutes.

Stir in the almonds until they are coated in the carmelized sugar.

Spread the almonds on aluminum foil to cool, then break into small pieces.

Combine the raspberries, romaine, and almond piece in a large salad bowl. If you are feeling playful, arrange the romaine, fruit, and nuts to resemble a decorated easter egg. Serve with poppyseed dressing.

POPPYSEED DRESSING

OPTION 1: I only use store-bought dressing for this as I think it has exquisite flavor that I can’t match. I use Strawberry Poppyseed Dressing from Marzetti’s “Simply Dressed” product line.

OPTION 2: Mix 1/2 c. of seedless raspberry jam, 1/4 c. white wine vinegar, 1/4 c. honey, and 2 T. plus 2 t. of vegetable oil. Use a blender and process until smooth.

GRANDMA GUNDERSON’S CARROT SALAD

SERVINGS: 12 • PREP: 15 min.

DIRECTIONS

Blend orange Kool-aid mix and mayonnaise.

Add carrots, oranges, pineapple.

Also add optional golden raisins and coconut in quantities to your liking. I never add these. because of the aversion of family

Chill one hour. Stir before serving.

Note: this salad is filled with so much magic goodness, it needs no Easter enchantments.

PINEAPPLE PRETZEL FLUFF

SERVINGS: 12 • PREP: 10 min.

DIRECTIONS

Preheat oven to 400 degrees. Mix melted butter, pretzels, and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack.

Meanwhile, in a large bowl, beat cream cheese and remaining 1/2 c. sugar.

Fold in DRAINED pineapple and whipped topping. Cover and refrigerate until serving.

Break pretzel mixture into small pieces. Stir into pineapple mixture just before serving.

Take 10 hippity-hops (practice for the upcoming Egg Hunt).

DINNER ROLLS WITH HONEY BUTTER

SERVINGS: 10 • BAKE: 11-13 min.

DIRECTIONS

Bake the biscuits according to the directions on the packaging.

While chanting “Silly Rabbit,” blend the butter and honey until mixed well and smooth.

HAPPY EASTER FROM GRANNY & PAW