Easter Dinner

This year, we will be celebrating Easter with close friends. Katie and I will be sharing the cooking duties (see, I can share...sometimes...) and planning quite the feast for our families. Of course, the adults will be severely out numbered - 9 kids, 4 adults.

So I'm posting our meal plan here. I'll get the recipes up later :o)

Honey Glazed Ham

Green Bean Casserole

Deviled Eggs

Strawberry Spinach Salad

Scalloped Potatoes

homemade rolls

Carrot Cake

Tripple Chocolate Cake

I think the name says it all...

INGREDIENTS

• 3 cups packed brown sugar


• 1 cup butter or margarine, softened


• 4 eggs


• 2 teaspoons vanilla extract


• 2 2/3 cups all-purpose flour


• 3/4 cup baking cocoa


• 1 tablespoon baking soda


• 1/2 teaspoon salt


• 1 1/3 cups sour cream


• 1 1/3 cups boiling water




• 1/2 cup butter or margarine


• 3 (1 ounce) squares unsweetened chocolate


• 3 (1 ounce) squares semisweet chocolate


• 5 cups confectioners' sugar


• 1 cup sour cream


• 2 teaspoons vanilla extract

DIRECTIONS

1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.


2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Steak Marinade

I was talking with a friend online tonight, and I thought my steak marinade recipe was here. LOL....well...it's not. So Jack my friend, this one is for you!

INGREDIENT

• 1 cup canola oil
• 1/2 cup soy sauce (I use low sodium)
• 1/3 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 tablespoons Dijon-style prepared mustard
• 1 onion, sliced
• 2 cloves garlic, minced

DIRECTIONS

1. In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat. Marinade 4-6 hours for maximum flavor and tenderness.

Lamb Stew

Wow, it has been too long since I've posted!! I've been super busy, but I'll get back on track here. :o)

St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!

Ingredients:

• 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
• 1 3/4 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, thinly sliced
• 3 large leeks, white part only, halved, washed and thinly sliced
• 1 14-ounce can vegetable broth
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup packed fresh parsley leaves, chopped

Directions:

1. Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Tangy BBQ Sauce

Lets face it, buying bbq sauce from a jar is easy and convienent. Unfortunately, I don't like over half of them. Too tomato-y tasting. I like a slightly sweet, yet tangy sauce. WOW, does this one fit the bill! I hope you enjoy it too.

Ingredients:

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulfured molasses
• 4 tsp hickory-flavored liquid smoke
• 2 TBS butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1 tsp paprika
• 1/2 tsp celery seed
• 1/4 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp coarsely ground black pepper

Directions:

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
   
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.