Easter Recipes with Love Inspired Authors
Delicious food is an abundance at Easter! Three Love Inspired authors have shared recipes for their favorite Easter treat. What are some of your favorites?
“Growing up, we weren’t ham people when it came to Easter dinner. We were sausage people. Brunch was the big meal of the day and it always included my dad’s sausage gravy.
A cube of butter melted in a cast iron skillet. Flour stirred in and browned to form a roux. Milk slowly added to get just the right consistency. Crumbled, cooked sausage patties blended in. Salt and pepper and you’re done. Delicious over biscuits!”
– Jenna Night, author of Last Stand Ranch
“For Easter I usually fix a turkey or honey glazed ham. This year I’m going with a ham. A store in my town has the best ham that just melts in your mouth. I don’t have to do much with the ham but stick it in the oven. I turn my attention to the side dishes. One of my favorite side dishes with ham is cornbread salad. Anything with cornbread goes great with ham.
Below is the recipe I use for cornbread salad. This is delicious and can be made a little ahead of time, especially when you have a lot to do before the Easter dinner. I’d much rather spend time with my granddaughters than in the kitchen cooking, and this type of recipe allows me to enjoy the time beforehand when the granddaughters hunt for Easter eggs. I love watching them. They compete to see who gets the most. From the time they get up, they are excited to see if the Easter bunny has come. It’s so much fun watching my granddaughters look for eggs.
1 recipe of cornbread
1 envelope ranch dressing mix
1-cup (8 oz.) sour cream
2 cans (16 oz. each) pinto beans (rinsed and drained)
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
½ cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes
Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended, then set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble ½ the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layer. Cover and chill for at least 3 hours. When ready to serve, stir together.
I love spending time with my family, especially my grandchildren. Easter is a time to celebrate the resurrection of Jesus with loved ones and friends. I hope you enjoy the above recipe and have a great Easter. Remember: ‘For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.'”
– Margaret Daley, author of A Baby for the Rancher
“My kids love homemade doughnuts but they are a bit of a production to make. Easter was one of the times I tackled the job. I made a big batch of dough and let it rise. Then I cut out row after row of doughnuts until every surface in the large kitchen was covered with the shapes. I heated the oil and had it ready by the time the school bus dropped the kids off at the yard. They eagerly helped with the task. One by one we lowered the raw doughnuts into the hot oil and waited for each to float to the surface and then turned it. Golden brown and cooked, they were removed to drain on paper towel. As soon as they were cool, another child got to shake them in a bag of granulated sugar. Some got cinnamon added to the sugar. In a few hours, the white, unbaked doughnuts had been replaced with browned, sugared ones. Of course, we ate them fresh but we also froze dozens of them to add to school lunches or after-school snacks. I suppose to some it doesn’t seem very Easter-y but it was a fun family activity.”
– Linda Ford, author of The Cowboy’s Ready-Made Family