Easter Recipes


Hi Everyone,

I hope you had a wonderful Easter and a lovely dinner.  We had my Mum come out for dinner and she loved it as usual.

I must apologize for the pictures of the food everyone, my phone died right before dinner and I did not get the pictures of the recipes like I had hoped.  However, we had put a plate together for my son, who could not join us for dinner and so I at least have what the plates looked like, even if the individual dishes will not be making an appearance.

We had ham for dinner and I used Apricot Jam, Apple Cider Vinegar, Honey, Salt and Pepper for the glaze.

  • 1/2 Cup          Apricot Jam
  • 1/2 Cup          Apple Cider Vinegar
  • 2 Tbsp            Honey
  • 1/2 tsp ea       Salt and Pepper (you do not want too much salt, as the ham is usually quite salty.

Put the ham in a greased pan and after mixing all the glaze ingredients together, put half of it over the ham and pop it in the oven on 350 degrees.  Depending on the size of your ham it can take anywhere from an hour and a half, to three hours for the internal temp of the ham to reach temp.  Half way through the cooking time, baste the ham with the rest of the glaze, and yes, it probably will look like it is burned on to the bottom of the pan.  Not to fear it is not burnt it is just flavour.

Once you pull the ham out to rest, take a can of cola, and pour it right over the ham, then cover with tin foil and let stand for about fifteen minutes or so, before carving.  Use the cola mixed with the apparently burnt glaze on the bottom of the pan, as the gravy to put over the ham as you serve it.  The cola seems to spice it up and mixed with the pan juices it is perfect for the ham.

Pioneer Women Potatoes (sort of)

  • 1 bag               Frozen Hashbrowns
  • 1 medium      Onion
  • 1 can                Mushroom Soup
  • 1 Cup                Sour Cream
  • 1 Cup                Shredded Monterey Jack
  • 1 Cup                Shredded Sharp Cheddar
  • 1 Tbsp               Hot peppers, seeded and chopped (Jalapeno, Fresno, and Poblano are all fairly mild hot peppers, if you like your head blown off, you can use whatever pepper you choose.
  • 1/4 Cup            Parmesan
  • 1/2 Cup            Green Onions
  • 1/2 Cup             Grated Cheddar


  1. Prepare a 9 x 13 baking dish, spray with cooking spray
  2. In a large frying pan put a Tblsp of Oil and a couple of Tbsp of butter in the pan and let them melt together.
  3. When pan is hot and butter is melted, fry up the onions and hashbrowns until they are both turning a nice golden brown.
  4. In a bowl combine mushroom soup, sour cream, the Monterey Jack, the Cheddar, and the peppers
  5. When the hashbrowns are a nice golden brown, add the bowl of ingredients and stir into the mixture until all the cheese has melted.
  6. Pour all of the hashbrown mixture into the 9 x 13 dish and sprinkle the top with Parmesan.
  7. Cook at 350 degrees for about 20 minutes
  8. Pull the baking dish out and sprinkle the remaining cheddar and green onions over the top.  Put back in the oven for 5 minutes.
  9. Remove from oven and let stand for about three to five minutes to cool sufficiently to be eaten.


Parmesan Roast Asparagus

  • 2 bunches          Asparagus
  • 2 Tbsp                  Olive Oil
  • 1/2 tsp ea            Salt and Pepper
  • 1/4 Cup                Shaved Parmesan


  1. Place the Asparagus on a cutting board  and select one piece to take and break at the woody part.  Then line that one up with the other spears and cut them all off at the same length.
  2. Take the Asparagus and put it in a baking dish, sprinkle the oil, salt and pepper over the top.  Mix together until all are coated.
  3. Put in the oven at 350 degrees for about 12-15 minutes
  4. Half way through give the pan a shake or turn the spears over and put back for the remaining time.
  5. Once you pull the Asparagus out, shave Parmesan oven the spears and toss to coat all
  6. Serve


We also did carrots with this, but my son doesn’t like them that’s why they don’t appear on the plate.  There were also buns (as usual, me and my bread, LOL)

Now for dessert, I found a picture last week of a cake roll that looked like a carrot cake, sort of a jelly roll type thing but with carrot cake and of course, cream cheese icing.  I couldn’t find the recipe to go with it, so I just used my carrot cake recipe cut in half and without the nuts or raisins.



  • 2 cups Grated Carrots
  • 3 eggs (this should be 2 1/2, but you just can’t quite do that)
  • 1/2 cup sugar
  • 2 Tblsp oil, vegetable
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp. pumpkin pie spice
  • 1 cup flour
  • 2 pkgs cream cheese
  • 1/4 cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar


  1. Preheat oven to 350 degrees, line a jelly roll pan with tin foil and spray with cooking spray
  2. Grate carrots
  3. Beat eggs very well, 4-5  minutes at least to make sure they are as fluffy as you can get them.
  4. Then add sugar, oil and vanilla and beat that well too, at least a couple of minutes
  5. Sift together the salt, baking powder, flour and pumpkin pie spice onto a  piece of parchment paper
  6. Stir the dry ingredients in just until blended, do not overmix
  7. Spread batter into prepared pan, make sure that you get evenly spread and right into the corners.
  8. Bake at 350 degrees for about 12 minutes or so, the cake should look sort of pale brown, if it is too pale put it back in for another few minutes.  Mine took about 15 minutes, it is better to be overdone than under done when it comes to rolling a jelly
  9. Just before done, lay a dishtowel or a piece of parchment paper out that is bigger than the pan, sprinkle the whole thing with powdered sugar
  10. Pull the pan out of the oven and immediately tip it over and onto the cloth or parchment
  11. Carefully remove the tin foil from the cake and folding the towel or paper over the end of the cake roll it tightly and if using parchment paper twist ends to hold, if not then just make it as tight as you can and leave the seam edge down
  12. Let the cake cool for a couple of hours or until completely cool.
  13. Once you are ready to ice the cake, put your cream cheese and butter in a stand mixer and beat until well mixed, add vanilla, then add the powdered sugar and beat until you have a nice velvety icing.
  14. Unroll the cake, ice it with the icing, make sure you get it all the way to the edges, don’t over do it too much, you will probably have icing left over (put it into a frzr bag and save for icing muffins or brownies), and roll the cake back up with the towel or parchment, trying not to spill any of the icing, and out in the fridge for a couple of hours to firm up a little.
  15. Cut  and Serve
piece of cake
The dinner was terrific and the dessert was, well, there was definitely too much cream cheese icing (wait, what am I saying, can there ever be too much cream cheese icing?)
But we manage to choke it down some how hahaha.  It was fun and we had a good time just being together, except of course, for my son who had to work.
Well that’s it for now, please take care and I will see you on Thursday.
Remember, email me and I will send you back the little cookbook.
Looking forward to hearing from you.
Oh, and one other thing, if you are the one who put the picture of the cake roll up, I just want to say thank you, it was a very good idea and will be in my repertoire from now on.
Wish I’d had your recipe, although the one I saw, didn’t look like it was for carrot cake, oh well, I hope no one minds that I stole it.
Bye for now.


About Barojenty

I am a 59-year-old Wife and Mother to two adult children that I am extremely proud of. They turned out to be wonderful human beings and lucky me, I still have one at home. I am a Badass cook, a Mum to a three-year-old Dachshund male named Willie and a almost one-year-old Dashchund female named Bailey. I have a chronic illness that prevents me from working outside my home. I love taking care of my home and family and even though I need help from hubby now and then I try not to let my illness keep me from doing anything I want.

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