Saturday before, Todd and I took Taj to see the Easter Bunny and have breakfast with him.
Shortly before Easter Dinner was ready, Taj went outside and had a little Easter Egg Hunt in our backyard.
After the hunt it was dinner time. My stove is only a single oven and every Sunday I make dinner for all the children and I wanted to be a little less stressed and the kitchen not overhead I used my other appliances. I made a turkey in our electric roaster. (Recipes to follow.) I made a spiral ham in the crock pot. I think it was the best ham I have ever had. I used another crock pot for the green bean casserole (click here for the recipe). Pictured on the left is the 7 layered salad, back center is snicker bar salad, on the right is broccoli salad (click here for recipe *this Easter I substituted raisins with shredded cheddar cheese.), and of course classic deviled eggs (click here for the recipe).
Below and I know not an attractive picture crock pot Au Gratin Potatoes. I will definitely be making this again. I only used my oven for the dinner rolls which kept the kitchen cooler.
After dinner the kids went downstairs for a few hours and played card games another thing we do on Sundays. A few hours later Taj wanted to try out his new kite, so outside everyone went. Matthew was teaching Taj how to fly a kite.
Well he was trying to teach him but Taj became bored and took off with the kite and
tangled the string up.
It took several people to untangle the mess.
Taj gave up once the Frisbee came out. Basically everyone but Matthew and Kera gave up.
Taj caught his first Frisbee.
Matthew was successful and everyone was impressed with his skills.
We had to get multiple Frisbee because Taj kept insisting on having one.
Then the soccer ball came out.
Yes all three events were going on at the same time. I loved listening to all of them laughing and having a good time. Sundays are my favorite day but this Easter I felt blessed with how smooth everything went,the weather, and no drama. Who knows maybe my Dad put in a little good word to God and gave me a gift this year. I hope you all had a great Easter.
TURKEY IN THE ROASTER
- 10-12 lb turkey
- 2 stalks of celery
- 1 small orange
- fresh thyme
- fresh rosemary
- Extra Virgin Olive Oil
- Poultry Season
- Preheat Roasting Oven to the highest setting.
- Clean your turkey inside and out and then pat dry with non-dyed paper towels or a tea towel.
- Make a pocket between the skin and the meat of the bird, large enough to fit your hand inside. Place a few pieces of butter and poultry seasoning.
- Butter the inside of the turkey, place fresh thyme, rosemary, celery, and a sliced orange.
- Rub Extra Virgin Olive Oil on the outside of the bird and season with poultry season, and freshly chopped thyme.
- Place in Roasting Pan (if you want you can place the turkey in one of those plastic bags), no need to add water.
- Cook for 30 minutes on the highest setting, then reduce the temperature for 325 degrees.
- Try not to open the lid any because this will slow the cooking time down. Your turkey's internal temperature should be 180 degrees if you do not have a popper in the bird. A 10-12 pound turkey should take 3 hours to cook.
- Once done, let rest for 5 minutes.
Crock Pot Spiral Ham
(Seriously the best ham ever!)Ingredients:
- Spiral Ham
- 3 cups of Brown Sugar
- 1 can of Pineapple Tidbits
- Spray Pan or crock pot/slow cooker liner.
- Add nearly all of the 3 cups of Brown Sugar to the bottom, leave a little to sprinkle on top of the ham.
- Next place your spiral ham in the crock pot.
- Add the can of pineapple tidbits juice and all onto the spiral ham.
- Sprinkle the remaining Brown Sugar on top of the spiral ham.
- Cover and cook on Low for 7-8 hours.
Crock Pot Au Gratin Potatoes
- 2 lb. pkg. frozen hash brown potatoes (partially thawed)
- 2 (10-oz.) cans Cheddar cheese soup
- 13 oz. can evaporated milk
- 3 oz. can French Fried Onion Rings
- Salt and Pepper to taste
- Combine frozen potatoes, soup, milk, and half the onion rings.
- Pour into well-greased crock pot or liner.
- Add salt and pepper to taste.
- Cover and cook on Low for 7-9 hours or High about 3 hours.
- Sprinkle remaining onion rings over top before serving.
7 Layered Salad
- Iceberg Lettuce
- Baby Spinach
- 6 Hard Boiled Eggs (diced)
- Crumbled Bacon
- Diced Tomatoes
- Sliced Green Onions
- Shredded Cheddar Cheese
- Frozen Peas (partially thawed)
- 1 cup of Mayo
- 1 cup of Sour Cream
- 1 Tablespoon of Stevia or Sugar
- Salt and Pepper
- Wash all veggies.
- Slice or tear (I typically tear my lettuce) into bite sizes. Layer a good helping in the bottom of your glass container. (I think a glass container is prettier and everyone can see the beautiful layers and colors.) Salt and pepper the lettuce.
- Next place a nice layer of Baby Spinach and salt the spinach.
- Top the Baby Spinach with the diced eggs.
- Add the crumbled bacon on top of the eggs.
- Next add the next layer, which is the diced tomatoes.
- Add a layer of green onions.
- Sprinkle the Shredded Cheddar Cheese on top of the onions.
- Next layer the frozen peas.
- Prior to the next layer you want to combine in a different bowl the mayo, sour cream, and the Stevia or sugar. Once combined add the final layer on top of the Mayo
- Refrigerate for at least 2 hours.
Snicker Bar Salad
- 6 Granny Smith Apples (cut to bite sizes)
- 6 Snicker Candy Bars (cut to the same size of the apples.)
- 1 package of Vanilla Pudding Mix
- 1 container of Whip Cream
- In a large bowl add the apples and Snickers.
- In a medium bowl, mix the pudding mix into the whip cream.
- Next take the whip cream and pudding mixture and mix into the apples and candy bar.
- Refrigerate for at least 2 hours.