Easter is just a few days away! This is a time for reflection and also a time where we get to spend time with those who mean the most to us. Did I mention the Easter bunny and all of the fun egg hunts? Today we are giving you our favorite recipes. These are quick, easy, and sure to add some flare to your Easter spread.
Spring Deviled Eggs
Servings: 24 servings Cook time: 0 hours 25 minutes
- 12 large hard-boiled eggs
- ⅓ cup mayo
- 1 tbsp dijon mustard
- 1 tsp white vinegar or pickle juice
- Salt and pepper to taste
- Food coloring
Mash the eggs with a fork. Add additional ingredients and mix until well combined. Set aside. Cut eggs lengthwise. Remove yolks. Add all-natural food coloring to a large jar filled with water. Place eggs in the jar. Let them sit until desired shade is achieved. About 10 minutes. Remove eggs from the jar and arrange them on a plate covered with a paper towel. Fill up a pastry bag with egg mixture and pipe onto the colored eggs. Decorate them with mini edible flowers!
Shredded Hashbrown Cheesy Potatoes
Servings: 10 – 12 servings Cook time: 1hr Total Time: 1hr 10 min.
- 1 package frozen shredded hashbrowns
- 1 can cream of chicken soup
- 2 cups sharp cheddar cheese
- 1/2 cup diced onion
- 3/4 cup light sour cream
- 1/4 cup melted butter
- green onions salt and pepper for topping
Preheat oven to 350 degrees. Mix all ingredients together. Pour into greased baking dish. Top with green onions, salt, and pepper. Bake for 1 hour or until potatoes are tender. This is guaranteed to be gone by end of dinner!
Easter Peeps Cocktail
- 1 oz vodka, Kahlua, + Bailey’s strawberries and cream
- 1 oz heavy cream
- Pink bunny Peeps
- Simple Syrup
- Fine pink sugar
Rim a cocktail glass with pink sugar by first dipping the rim into the simple syrup and then into pink sugar. In an ice-filled shaker combine vodka, Kahlua, Baileys, and heavy cream. Shake vigorously then strain into the cocktail glass. Cut a slit into the bottom of a Peep and add it to the rim of the glass.
Make this drink non-alcoholic so your whole group can enjoy it. Frist rim a glass with simple syrup and pink sugar. In a blender mix vanilla ice cream, frozen strawberries, and milk, and serve it up in these festive glasses. Almost everyone can enjoy a strawberry shake!
To make a lighter version of this cocktail, use milk instead of heavy cream. You will still get the rich creamy taste, but with far fewer calories!
Easter Breakfast Eggs Florentine Bake
Servings: 8 Cook time: 25min Total Time: 1hr 15 min.
- 1 1/4cups Original Bisquick™ mix
- 2cups milk
- 1teaspoon salt
- 1/4teaspoon ground red pepper (cayenne)
- 4cups lightly packed fresh baby spinach
- 1cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
- 2cups shredded mozzarella cheese (8 oz)
- 1cup shredded Parmesan cheese (4 oz)
- 1package (1.25 oz) hollandaise sauce mix
- 1/3cup diced tomato
Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt, and the red pepper with whisk until blended. Stir in spinach, bell peppers, and cheeses. Pour into the baking dish. Bake uncovered for 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in a partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with the remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes. Meanwhile, make hollandaise sauce as directed on the package. Drizzle 1/2 cup of sauce over top of the casserole. Top with tomato. Serve with remaining sauce.
Instant Pot™ Easter Ham
Prep Time: 15min Total Time: 45min
- 1cup Progresso™ chicken broth (from 32-oz carton)
- 1(2 1/2 to 3 lb) boneless ham, unsliced
- 4tablespoons butter, melted
- 2tablespoons packed brown sugar
- 1tablespoon Dijon mustard
- 1tablespoon Worcestershire sauce
- 1/4teaspoon ground red pepper (cayenne)
Spray 6-quart Instant Pot™ with cooking spray. Add broth to insert; place rack in the bottom of the insert. Make 12 thin cuts in ham, leaving the bottom 1/2 inch uncut. Place ham, cut side up, on a rack in the insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure for 15 minutes. Select CANCEL. Set pressure valve to VENTING position to release the pressure manually.
The internal temperature in the bottom center of the ham (uncut portion) should be at least 140°F using an instant-read thermometer. If ham is not done, select MANUAL, and cook on high pressure 3 minutes longer. Select CANCEL. Set pressure valve to VENTING position to release the pressure manually. When cool enough to handle, carefully transfer ham to the cutting board. Cut slices away from the ham. In a small bowl, stir together melted butter, brown sugar, mustard, Worcestershire sauce, and red pepper. Stir in 2 tablespoons of the cooking liquid. Serve ham with butter sauce.
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We hope to see you there!! Here is the link to join
Have a wonderful day sweet friends!
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