Easter Menu Ideas 2011

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Easter is big doings in the South. I’m not sure if it is as big elsewhere because, well I’ve never been anywhere but the South on Easter morning. We wake up early to find what the Easter bunny has left us, head off to church, and then to my mother’s house for a wonderful meal and an afternoon of fun. Our spread for Easter is almost as big as it is for Christmas so I like to plan ahead and have most of the work done ahead of time, leaving me time to enjoy the day.

Today I’m bringing you a list of ideas and recipes for your Easter menu. Just click on the link below each picture to be taken to the recipe. I’m also going to tell you beneath each recipe how far ahead I assemble the dishes in case you want to streamline your Easter as well and leave you spending less time in the kitchen and more time with your family!

This post contains ideas and links to recipes for side dishes, breads, main courses, desserts, and beverages!

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Deviled Eggs, a Southern Staple!

You gotta have at LEAST one tray of deviled eggs at Easter because they are so good …

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..and also something you can have a bit of fun with!

*Can make two to three days ahead of time.

Ten Minute Rolls

For an extra special treat, serve these with honey!

*Make Day of Meal

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Jordan Rolls

This is my personal roll recipe and I just love them. If you are serving ham, they make the best sandwiches with leftover pieces.

*Make these fresh the day of the meal

Granny Jordan’s English Pea Pimento Casserole,

MeMe’s Mashed Potatoes,

and Cheesy Hash Brown Casserole

*Can assemble each of these the day before meal. Baking the casseroles in the oven just before serving and reheating the mashed potatoes in the microwave.

(Two different ham recipes are below)

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Sweet And Sour Green Beans

This recipe uses frozen green beans but makes them taste garden fresh!

*Can make now and freeze, reheating day of the meal. Or, make two days ahead of time, store in fridge, and heat in microwave.

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Macaroni Salad

Mama and Grandmama are ga-ga over this salad!

*Can make two days ahead of time.

Buttermilk Congealed Salad

This is just a classic congealed salad but it’s also fun because you can change the color and flavor just by using different flavors of gelatin.

*Can make three days ahead of time.

Rhyming Broccoli Salad

I love this stuff. My Daddy loves this stuff. My Mama loves this stuff. My Grandmama loves this stuff….

*Can make three days ahead of time.

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Relish Tray Ideas For Kids!

If you’re feeding children who tend to be on the picky side, a relish tray on the table is the way to go! All of their favorites that they can put on their plate, but all healthy options, too! This is how I round out the meal for my pickiest eaters.

*Make day of meal.

Baked Ham with Easy Peasy Glaze

*Cook day before and reheat

For an even simpler ham recipe, see below.

How to Bake A Ham (and get at least four meals out of it!)

You got a ham, now what do you do with it? This post shows you how to easily bake a ham and then offers yummy (and easy ) ideas for the leftovers!

*Can bake day before and reheat.

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Mama’s Creamy Macaroni and Cheese

We have to have this every year at Easter or the men and children will disown us.

*Make day of meal

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Mama’s Chicken Poulet (or Chicken chicken!)

In case you’re not in the mood for ham, here is a chicken recipe that is assembled the night before and baked just before serving.

Wait a minute, why wouldn’t you be in the mood for ham? ~blinks~ Well on the off chance ya are, here ya go!

*This recipe must be assembled the night before and baked just before the meal.

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Lemon Meringue Pie with Cookie Crumb Crust

This is the MUST HAVE pie each Easter. While store bought ones are all good and well, anyone can make this homemade version in about the same amount of time it would take you to go buy one at the grocery store and I can guarantee you the reviews will make your efforts more than worth it!

A lemon meringue pie unlike any other. (Click the name to view a full photographic tutorial and get the recipe!)

*Can make up to two days ahead of time.

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Fresh Strawberry Pie

I love this pie so much, Mama always makes two so she can send one home with me!

She told me this morning that she’s making them later this week for Sunday! WEEE!

Banans in Red Stuff

What a delightful dessert! Serve it as a side salad along with the meal if you like.

*Make no more than one day ahead of time.

Daddy’s Coconut Cake

This is my Daddy’s favorite cake for Christmas and Easter. Some folks around here call it “Rotten cake” because it is sooooo good you want folks to think it’s rotten and keep it all to yourself!

*Can make three days ahead of time

“Well look at that, Christy just put a dessert right smack dab in the middle of the side dishes. Lawd help me, that girl ain’t got a plum lick of sense…”

*Can make up to two days ahead of time.

Sweet Tea

Every meal, without question :)

I make mine with Splenda.

*We always make tea fresh every day.

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Fresh StrawberryAde

This is such a treat, especially for your guests who are watching their sugar! So easy to whip up and such a treat!

*Can make two days ahead of time

HAVE A WONDERFUL EASTER!

~~~~~~~~~~~~~~~~~~~~~~

Spring is nature’s way of saying,

“Let’s party!”

~Robin Williams

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Comments

  1. Chrissy says

    I just got your book and everything I’ve made from it has been a huge hit with the family :-) This weekend I made your chicken poulet it was wonderful . Me and hubby our having leftovers for lunch today . Just talking about it makes me want to go heat it up right now ;-) . Also, Ham must be on the table at Easter in our family !

  2. says

    You read my mind Christy! I was just wondering what I was gonna take to our family Easter potluck, and then this post popped up in my reader!

    Last year I made the Coconut Cake and lucky for me we “forgot” it in the fridge and I “had” to take most of it home.

    Think I can pull that one off again?

  3. Heather says

    I’ve been married almost 2 years. Last Easter, I based my Easter dinner off of many of your recipes, including Jordan rolls and homemade mac & cheese. It was so wonderful, this year I’ll be hosting 15 people at Easter and will have exactly the same menu. I can hardly wait!

  4. Connie Pruitt says

    Thank you for all your wonderful ideas and recipes. I love your humor. I live in Missouri but am ask if I am from the south! Hillbilly talk I guess!
    Anyway can you tell me how much splenda you use in place of sugar? My husband would like tea made with splenda.
    Thank you so much!

    • says

      I believe I talk about that in the tea post itself so be sure and check it out if you have time. The trick to using Splenda instead of Sugar is to always use just a tad bit less, this helps avoid that artificially sweetened flavor :). So, if your recipe calls for 1 cup of sugar, I’d measure out one cup of Splenda and take out a tablespoon or two. Also, make sure you don’t pack your splenda, it should be light and fluffy :)

      We have Splenda tea every single day at my house, hope you like it!
      Gratefully,
      Christy
      P.S. I use generic Splenda, too!

  5. KatieGirl says

    My mouth is watering, and I JUST ate lunch. You’ve got all my favorites in this post – I may need to make a hashbrown casserole immediately. I live up north (near Chicago) and we do exactly what you do on Easter (the hunt, church, going to mama’s house for the day).

    You’ve got me all excited for the big day, and I can’t wait for a really hot day to make your StrawberryAde. Can you believe it snowed here last night? I hope it all melts by Sunday morning. Can’t have snow on Easter!

  6. Kim in Minnesota says

    I made your English pea pimento casserole for the first time and it was a big hit. My sister and I decided it will be an annual addition to the family’s official Easter menu! (Your picture was helpful too – I might have passed the pea casserole by because of the creamy potato “must have” — but you showed both so I decided to go with it!) Thank you.

  7. Valerie says

    I’ve made a couple of these before (why make just one when the pie shells come in a 2 pak?) and they were just like Shoney’s Strawberry Pies. Now I’m on a low calorie diet and I’m craving your pie recipe. Why yes, I made 2 again…everything the same BUT I used 1 cup of Ideal sugar (also your suggestion and I love this stuff, use the brown sugar too!) and 1 small box of Great Value sugar free strawberry gelatin….well double both of those cause I made two. I can’t taste a difference! And I used 1 pound of strawberries per pie and my pie crust has 100 calories for 1/8 of a 9 inch pie. So, if you eat 1/8 of the pie it’s only 157 calories a slice! So I can have my pie and my whipped topping (spray can kind is normally lower in calories) and I am just happier than a puppy with two tails!

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