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8 BEST OF Easter Food Recipes For Your Dinner Table
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Apr 14, 2025
8 BEST OF Easter Food Recipes For Your Dinner Table. Ham, Mashed Potatoes, Carrots, Asparagus Tart, Sweet Pepper Carrots, Easter Egg Chicks, Bird Nests, Cucumber Salad. Today's Recipes: https://catherinesplates.com/slow-cooker-holiday-ham/ https://catherinesplates.com/creamy-mashed-potatoes/ https://catherinesplates.com/glazed-carrots/ https://catherinesplates.com/asparagus-tart-side-or-appetizer/ https://catherinesplates.com/sweet-pepper-carrots-easter-appetizer/ https://catherinesplates.com/easter-egg-chicks-easter-appetizer/ https://catherinesplates.com/bird-nest-cookies/ https://catherinesplates.com/creamy-cucumber-radish-salad/ Video Timeline for each Recipe: 00:00 Holiday Ham 03:56 Creamy Mashed Potatoes 08:08 Honey Glazed Carrots 10:43 Asparagus Tart 14:29 Sweet Pepper "Easter Carrots" 15:44 Easter Egg "Chicks" 18:03 Bird Nests "No Bake Treat"
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0:00
i'm going to show you how to take a ham
0:02
cook it in the crock pot and give you
0:05
extra room in your oven for your holiday
0:07
dishes when I have my husband go to the
0:09
store to pick out a ham he is getting
0:11
this one this one's from Costco and it's
0:13
a Mastercarve half ham it is not spiral
0:17
sliced that way you can cut the ham any
0:20
way you want large slices for sandwiches
0:23
which is his favorite diced ham for
0:26
soups that's how I like it you can even
0:29
put diced ham in your eggs let's take a
0:32
look at the ham that's not to say that
0:34
you cannot use a spiral sliced ham for
0:37
the crockot you certainly can you want
0:40
to make sure that your ham is narrow
0:43
enough to fit into your crock pot now if
0:45
it's too big for your crockot you can
0:47
just cut off the bottom portion of the
0:49
ham and kind of just stick it in your
0:50
crockot now we're going to dive in here
0:52
and take this wrapper off this is a 4B
0:55
ham what we're going to do is just take
0:57
a pairing knife and we're going to score
0:59
the ham we're going to go a quarter inch
1:01
through the ham the top of the ham and
1:03
go about one inch
1:07
down this will infuse some flavor into
1:10
the ham now once we get this scored all
1:13
the way down we're going to come back
1:14
the other way and do a crisscross so
1:17
we're going to go this way and score
1:21
through there we go i'm using my sixQ
1:25
crock pot we're going to spray the
1:27
inside of the crock pot with some
1:29
non-stick cooking
1:31
spray spread the oil around we're going
1:34
to place our ham into the bottom of the
1:36
crock pot let's infuse some flavors into
1:39
our ham we're going to start with a
1:41
layer of mustard whatever mustard you
1:44
like if you like dijon mustard yellow
1:46
mustard we're using this whole grain
1:49
oldstyle mustard my husband's favorite
1:52
mustard and we're going to take about a
1:54
good tablespoon we're going to place it
1:56
right on top of the ham take your brush
1:59
and slather it on there then we're going
2:01
to bring over some brown sugar we're
2:03
going to pour it on the ham we're going
2:05
to pack the brown sugar on what we're
2:07
going to do now we've got to give it
2:09
something to kind of steam with and I
2:12
grew up with Coke going into the ham now
2:15
when we pour the Coke in we're going to
2:18
go down the sides not on top of the ham
2:21
because we don't want to wash off that
2:23
brown sugar and mustard okay so let's do
2:27
that you don't need much for this this
2:30
is a 8 fluid oz size
2:33
bottle all right I had to go get my
2:36
pineapple out of the pantry these are
2:39
sliced pineapples and we're going to put
2:41
them on top of the ham should look like
2:43
that right here all right we'll put one
2:44
right there y'all I'm going to be
2:47
drinking all that juice in there and
2:48
we'll put one right there i'm going to
2:51
take a little bit of the juice from this
2:52
can i'm just going to go down the
2:55
sides there we go we're going to take
2:57
some marishino cherries and we're going
2:59
to put them right inside of the
3:01
pineapple and I'm going to secure them
3:03
in there that will help the pineapple
3:06
like this one's doing right here sliding
3:07
off we got to hurry up and get some
3:08
toothpicks here and some cherries all
3:11
right just take your cherry put it right
3:14
in the center of the pineapple we're
3:15
going to take a toothpick push it in
3:17
just like
3:19
that there we go that looks good i'll
3:22
put one right in there right there right
3:26
there yep i'm pushing down the
3:28
toothpicks a little bit more so that way
3:30
the top of the crock pot will fit on
3:32
there we're going to place a lid
3:35
on we're going to cook it on low for 3
3:38
to 5 hours you want an internal
3:41
temperature of the inside of that ham to
3:44
be about 140° if you want your ham
3:48
faster you can cut the time in half cook
3:51
this on high
3:55
nice let's make creamy mashed potatoes
4:00
we're going to be starting with 4 lbs of
4:03
rusted potatoes i'm just going to take a
4:06
regular carrot peeler potato peeler
4:08
vegetable peeler you want to hold your
4:10
potato in the palm of your hand and then
4:12
peel away from yourself we're going to
4:14
go all the way around the potato they're
4:16
a very starchy potato which will really
4:19
hold up to making a fluffy
4:23
potato now I'm going to place the
4:25
potatoes into a large bowl that I filled
4:28
about halfway up with water
4:31
now I've got my cutting board ready in a
4:34
large pot now I did rinse out the water
4:37
and add some new water to it to kind of
4:39
clean that up so I'm going to take my
4:41
potato out take a large sharp knife
4:44
we're going to cut it in half lengthwise
4:47
lay them flat cut them
4:49
again in half
4:51
lengthwise we're going to turn them and
4:54
then we're just going to cut them again
4:55
these are one inch pieces
5:01
set them off to the side now the smaller
5:03
you cut your potato the faster they'll
5:07
cook once we get the potatoes cut up
5:10
we're going to add them to our large pot
5:13
all right we're going to fill our pot
5:15
with cold water about 1 to 2 in above
5:18
the potatoes
5:26
we're going to place it on our burner
5:28
and we're going to place it on a high
5:30
heat we're going to add two teaspoon of
5:33
salt we want to be able to flavor the
5:35
water which will flavor the potatoes cuz
5:38
you don't want bland
5:41
potatoes we're going to bring the
5:43
potatoes to a boil and then we're going
5:46
to lower the heat to a low and let these
5:49
simmer for about 8 to 10 minutes you
5:53
want to be able to take a fork into the
5:55
potato and break it apart really easily
5:58
and go in with a spider tool pull the
6:01
potatoes out look for the biggest one
6:03
stick the fork in and twist and it just
6:06
breaks apart these are done we're going
6:09
to drain these and put them back in the
6:11
pot now I've put them back on my burner
6:13
and it's still on a low and I'm just
6:15
going to move the potatoes around we
6:17
want to dry the potatoes out and get all
6:18
that excess moisture out of the potato
6:21
should just take about 1 minute i'm
6:24
using a potato masher or you can use a
6:27
potato ricer you can use a strainer and
6:32
put your potatoes in and mash them
6:34
through that'll get them nice and creamy
6:36
but that takes a lot of time and effort
6:39
you can use like an electric hand mixer
6:42
if you want to do that i feel that they
6:45
get kind of gummy and pasty so it's not
6:48
a good texture for mashed potatoes i'm
6:49
going to go in with this and then as I'm
6:52
doing that I'm going to add in one stick
6:54
of butter now I'm going to cut it into
6:58
eight pieces and just put it all in
6:59
there and mash it all in there with it
7:01
now the heat from the potatoes and the
7:03
pot will help melt the
7:06
butter there we go okay we've got a good
7:10
mash on the potatoes right now we need
7:12
to get them nice and creamy with some
7:14
heavy whipping cream we're going to add
7:16
a little bit at a time
7:19
and then blend that
7:24
in oh it's really starting to look
7:29
creamy give it a
7:34
taste now we need to season with some
7:37
salt and pepper go in with half a
7:41
teaspoon of salt and then we'll go in
7:43
with some black pepper just a little bit
7:47
about a quarter of a teaspoon or less
7:50
we'll mix that in okay we're going to
7:52
put some ps of butter on it that'll look
7:55
really good let's put a little bit of
7:58
parsley or you can use green onions or
8:01
some chives there we go homemade creamy
8:06
fluffy mashed potatoes got a bunch of
8:10
carrots we're going to make a honey
8:12
glazed carrot now I'm using these
8:14
carrots they're an organic carrot
8:16
they're sweeter i love the size of them
8:19
and they're still nice and fresh we're
8:21
going to take off the ends you can use
8:23
any carrot that you want you can use the
8:25
bagged
8:29
carrots grab the fastest peeler in your
8:32
kitchen and we're going to peel the
8:37
carrots we've got peeled the amount of
8:40
carrots that we want we're going to cook
8:42
these whole so we're not going to cut
8:44
these into pieces or anything like that
8:47
so I'm just going to line these up take
8:48
off the
8:51
ends here's my
8:53
helper we're going to place our carrots
8:56
into a large deep
8:58
skillet now you can make as many carrots
9:00
as you want we're going to fill the pot
9:02
with water about one inch above the
9:05
carrots that way there's enough water in
9:08
there to boil the carrots we're going to
9:11
put this on a high
9:13
heat we're going to bring this to a boil
9:15
and then we're going to allow them to
9:16
simmer until the carrots get to the
9:18
desired tenderness that you like these
9:21
are nice and tender the fork goes all
9:23
the way through turn off the burner for
9:25
a minute drain the carrots okay I've got
9:28
my carrots over here they've already
9:29
been drained i'm going to put on my
9:31
skillet to a medium low heat
9:36
i am going to add four tablespoon of
9:38
butter we're going to start melting that
9:40
to that we're going to add/3 cup of
9:43
brown sugar now I'm not packing the
9:46
brown sugar i'm just
9:49
estimating for the amount of carrots
9:51
that I have this should be plenty here
9:53
and then we're going to drizzle in
9:55
Thomas's favorite honey this is local
9:58
from a farmers market that we have here
10:00
in town going to drizzle in about a/4 of
10:03
a cup i'm going to estimate here that
10:06
looks good look good he'll have me pour
10:08
all day long yeah I was okay we're going
10:12
to melt this all together until it's
10:14
well combined and nice and smooth now
10:17
the butter is salted butter so I'm not
10:19
going to add any salt to this dish all
10:22
right we're going to start adding our
10:23
carrots
10:24
in get them nice and coated then we're
10:28
going to simmer this for just a few
10:29
minutes
10:33
all right we got them nice and coated
10:34
we'll let them sit here for just a few
10:36
minutes the carrots are nice and glossy
10:39
we're going to turn off the burner and
10:41
there are my honey glazed carrots i got
10:44
lots of asparagus today puff pastry now
10:47
you want to thaw these out per the
10:49
directions on the back of the package
10:51
now these sheets come in two i'm only
10:54
going to be using one for this recipe
10:56
this is an asparagus tart we're going to
10:59
lightly flour our work surface make sure
11:02
it's nice and clean we're going to lay
11:05
it
11:05
out take out the
11:09
paper we're going to take a rolling pin
11:11
and we're going to roll this
11:13
out we want more of a rectangular shape
11:16
doubling the size of it now I'm just
11:18
going to take a little bit of flour
11:19
flour my rolling pin here we're going to
11:21
take this kind of like you're doing a
11:24
pie crust and we're just going to kind
11:26
of roll it onto itself we're going to
11:28
bring our sheetpan over with the
11:30
parchment we're going to lay it down and
11:32
then roll it back out onto the parchment
11:34
paper i'm using a 10 by15 pan now we're
11:39
going to take a pairing knife and we're
11:41
going to go 1 inch border around the
11:45
pastry here we're going to score it
11:47
we're not going to go through the whole
11:48
dough you don't want to cut through so
11:51
you're just dragging your knife through
11:53
we're going to take a fork and we're
11:54
going to press the fork into the dough
11:57
the center of the dough not the outside
11:59
border and what this will do is keep the
12:02
dough from puffing up in the center here
12:05
but the outside edge will puff
12:08
up i've got my oven preheated at 400°
12:13
we're going to go ahead and kind of
12:14
parbake this for about 10 minutes to
12:18
prepare the asparagus you want to take
12:20
one end then take the other end and you
12:23
want to kind of break it until it snaps
12:27
now this is the part you don't want
12:30
because it's kind of hard and we're
12:32
going to keep this part right here i'm
12:34
going to go rinse these and then we're
12:35
going to take them over to our pot of
12:36
boiling water now I've brought a large
12:38
pot of water to a boil now if you put a
12:41
lid on it it comes to a boil faster i'm
12:43
going to season it with about half a
12:45
tablespoon of salt it'll just flavor the
12:48
asparagus now I'm going to add in my
12:51
asparagus put a timer on for 2 minutes
12:53
it'll give it a nice color once the 2
12:56
minutes are up I'm going to pull them
12:57
out put them back into the colander run
12:59
cold water over them to stop the cooking
13:02
process i put ice in there that'll
13:05
really help get it nice and cold once I
13:07
run the water in there and then by the
13:09
time we do this our puff pastry will be
13:12
coming out of the oven got my puff
13:14
pastry out of the oven i'm going to take
13:16
a spatula and just kind of push down the
13:18
center there that way we have a wall
13:22
now the next ingredient we're going to
13:23
add to this is called an onion jam
13:26
smells so good it gives you that nice
13:28
onion flavor we're going to be adding
13:31
some shredded smoked gure
13:34
cheese i think we're going to have
13:36
enough cheese we're going to place this
13:38
all on the inside of our tart okay i'm
13:40
going to bring some of my asparagus over
13:41
i just laid them on a paper towel just
13:43
drain them off a little bit so they're
13:45
not so wet place them on there's your
13:47
tip we're going to lay it like this
13:48
right on the cheese we're going to take
13:50
the other one and we're going to place
13:51
it opposite and that's what we're going
13:52
to do going all the way down we're going
13:54
to be using some avocado oil or you
13:56
could even use olive oil we're just
13:58
going to drizzle it on top of the
13:59
asparagus just like that we're going to
14:02
take some cracked black pepper right
14:04
across the top i'm shaking it to get it
14:06
really out there bring in some Parmesan
14:09
cheese grated we're going to sprinkle it
14:11
on top we're going to place this back in
14:14
the oven it's still heated at 400° we're
14:17
going to bake this for another 10
14:19
minutes until the cheese is nice and
14:21
golden and melted on there and we have
14:24
another golden layer on the edges of our
14:26
tart all right there's the finished
14:28
product doesn't that look good do I have
14:31
three fun and easy appetizers that you
14:35
can put together for Easter we're going
14:38
to start off using these bell peppers
14:40
and we're going to turn them into
14:42
carrots washed my peppers and dried them
14:45
off cut them
14:46
lengthwise we're going to cut off the
14:49
stem very carefully go in we're going to
14:52
pop out the membrane and the seeds all
14:55
right that's the perfect bite now I'm
14:58
going to take some bus cheese and I'm
15:01
going to stir that in with some sour
15:03
cream give it a taste and see if we want
15:05
to add anything else it's a very soft
15:07
cheese and this has got shallots and
15:10
chives in it smells delicious take some
15:13
sour cream two to three tablespoons i'm
15:17
going to do three mix that in we're
15:20
going to take half of the pepper some of
15:22
the mixture smooth it into the pepper
15:26
now make sure you leave your edges clean
15:28
we're going to use fresh dill so you're
15:31
just going to take a sprig of it you're
15:32
going to take your pepper kind of poke
15:34
it into the dip you're going to lay it
15:36
down on your board i got an extra little
15:38
board here that I'm going to serve it up
15:40
on
15:42
decorate your Easter table with these
15:45
Easter egg chicks you're going to need
15:47
hard-boiled eggs now whatever process
15:49
you like i used my egg cooker here this
15:53
one right here i'm going to peel my eggs
15:55
and I'm going to bring y'all back okay
15:57
we're going to take the egg once we peel
15:58
it and you want to cut the small end of
16:02
the egg not the large end kind of like a
16:04
cap
16:08
now what we're going to do is take the
16:10
yolks out of both ends of the egg and
16:13
put it into a small
16:15
bowl we'll just set these
16:18
aside so we're not cutting it in half
16:21
more of a 2/3 and a third at the
16:24
top i'm going to finish the rest of them
16:26
and bring you back i'm just going to
16:27
mash up the yolks and then we're going
16:29
to add in one two probably three
16:33
tablespoons little drizzle of some
16:35
yellow mustard probably about half a
16:38
teaspoon there we go we're going to
16:40
crack in some
16:41
salt and some black pepper blend this
16:44
together so we're going to take the
16:46
bottom of the egg which is our big end
16:49
of the egg and we're going to take the
16:51
mixture just fill it in now you want to
16:54
give it a nice little roundness right
16:57
here that's for the the face that we're
17:00
going to build there we go now we're
17:02
going to lay these on a plate that has
17:04
either some lettuce or some fresh
17:07
parsley just something that will hold
17:09
the egg and we'll just nestle them
17:13
in now I just cut off a piece of the big
17:16
end there that way it'll sit better
17:18
we're using some whole black peppercorns
17:21
for the eyeballs our little
17:25
chickies peel half a carrot we're just
17:28
going to make a disc shape and cut it in
17:31
half we're going to cut it in half and
17:34
then we're going to cut those in half
17:35
and these are going to be the beaks so
17:37
let's go start putting those on our
17:40
eggs you're just going to push it into
17:42
the yolk right underneath the
17:43
peppercorns look at that isn't that cute
17:46
now you can make as many of these as you
17:48
want
17:50
now you're going to take your tops and
17:53
we're going to place it right on top
17:57
like they just broke out of the
17:59
egg okay what do y'all think my Easter
18:02
egg chicks these are no bake birds nest
18:06
cookies now you may have heard of these
18:09
called hay stacks let's talk about the
18:12
chips we're going to be starting off
18:14
with 12 oz now you can mix and match
18:17
your chips whatever flavor you like i'm
18:20
going to be using milk chocolate and
18:24
also these Reese's peanut butter chips
18:27
it'll give it a nice chocolate peanut
18:29
butter flavor that we all like in our
18:31
Easter treats right those Reesei peanut
18:33
butter cups now I'm just using a
18:36
measuring tool here and I've just got it
18:38
to 6 ounces
18:43
now I'm going to be placing
18:45
these in a microwave safe bowl because
18:49
we're going to melt
18:51
these and now I've got my milk chocolate
19:00
chips so you want to place this in the
19:03
microwave for about 30 seconds i'm going
19:06
to pull it out i'm going to stir it up
19:07
i'm going to place it back in the
19:09
microwave in 15se secondond increments
19:13
stirring until we get a smooth
19:16
consistency and all the chips are
19:20
melted make sure you have a spatula
19:26
ready oh can y'all see how creamy that
19:30
is that's
19:34
perfect all right now you can always do
19:37
the double boiler method if you want to
19:39
do that we got one more thing to measure
19:41
out and that are chowine
19:46
noodles now you find these in your
19:49
international section of your store in
19:51
the Asian side of it and I just found
19:54
these at Kroger which is just a regular
19:56
grocery store and again I'm just going
19:58
to use the dry side of my measure tool
20:01
here and measure
20:04
out one
20:11
cup now I'm going to add that to the
20:13
chocolate mixture and then we're going
20:14
to fold it in with our spatula make sure
20:17
all of the little noodles are coated
20:19
with that chocolate
20:29
and if you want to add a little bit more
20:31
like you have enough chocolate in there
20:33
you can do that i'm probably going to
20:34
add a few more
20:40
ounces all right that looks really good
20:43
they're all nice and
20:47
coated all right go ahead now and have a
20:49
sheet pan ready now you can line it with
20:52
some wax paper which I did right here or
20:55
you can line it with some parchment
20:57
paper or you can use a silicone mat you
21:01
just want to make sure you're using
21:02
something that is non-stick now I'm just
21:05
going to go into the mixture right
21:07
here with a cookie scoop now this is the
21:10
smaller one about 1 and 1/2
21:13
in so I'm going to go
21:16
in just grab some
21:21
And then what we're going to do is place
21:23
it onto our wax
21:29
paper and then we're just going to use
21:31
the back end of it and we're just going
21:32
to kind of form a little
21:36
nest now you know these are bird's nests
21:40
so they're not going to be perfect
21:41
because they're like twigs and stuff put
21:43
together so you don't want to make it
21:46
look too perfect
21:48
so go in just kind of grab
21:51
enough to make a little
21:54
nest and place it on your sheetpan you
21:57
can use a spoon kind of help form
22:03
it and we'll do one right there oh yeah
22:06
look at that nice little bird's
22:08
nest now we're going to fill those with
22:12
some Cadbury mini eggs now I found these
22:17
at Target but again I bet you can find
22:19
these like at Walmart or your HEB or any
22:22
store like that all right we got some
22:24
fun colors here from the mini Cadbury
22:28
eggs so we're just going to place them
22:31
in the nest before they
22:34
solidify oh yellow would be really good
22:38
so we'll just stick those in there like
22:40
that
22:42
maybe a blue
22:44
egg red
22:46
egg orange
22:49
egg there we go fun and just let them
22:53
stick there so when they get solid
22:56
they'll be part of the
23:02
cookie all right there's our bird nest
23:05
the hard part is waiting we got to let
23:08
these set up now there's several ways
23:10
you can do that you can just place them
23:12
on your countertop and then let them set
23:15
up that way or you can do it a fast
23:17
version by just moving everything out of
23:19
your freezer popping these in
23:21
there and letting them set up in there
23:24
or even the refrigerator will be faster
23:26
okay my bird's nest have set up i put
23:29
them on a pretty plate with some Peeps
23:32
you got to make it look like Easter
23:40
you're going to need some cucumbers and
23:42
I've got two large ones first thing
23:44
we're going to do is cut off the ends of
23:46
our cucumber and we're going to start
23:49
peeling we're going to start slicing
23:52
these very thin i have a bowl right here
23:55
and I've got some water in it and plus
23:57
I've put some salt into it about a
24:00
couple
24:02
teaspoons because we're going to soak
24:04
the cucumbers
24:08
want these as thin as
24:13
possible all right we're going to let
24:15
the cucumber soak until we get
24:18
everything else done i'm going to be
24:20
using a red onion now I just cut it in
24:22
half took the peel off i'm going to cut
24:24
it in half
24:26
again and what I want to do is just
24:28
slice it really thin
24:35
we don't want big chunks of
24:38
onion so you'll want about a quarter of
24:40
an
24:41
onion i'm going to leave these in the
24:44
nice strips here like
24:47
that we're going to add that to our
24:50
cucumbers just going to go ahead and
24:52
give that a stir to get that into that
24:54
salty water
24:58
okay I've got some large radishes and
25:00
what I'm going to do is just cut off the
25:02
end here thinly slice
25:12
them if you have large
25:15
radishes you can do about five to seven
25:17
of them and slice them thin if you have
25:20
small ones then you can go up to about
25:21
10 of them whatever you want in your
25:24
salad i'm going add this to my
25:30
cucumbers now you can cover this and put
25:33
this in your refrigerator for about 1
25:35
hour to let the cucumbers radishes and
25:38
onions soak in that nice salty water and
25:41
then we'll rinse them off or we can just
25:44
let them soak right here until we get
25:45
our dressing made in a small bowl I'm
25:49
going to place my sour cream half a
25:55
cup about 2 to three tablespoons of
25:58
fresh chopped
26:01
dill 3 tablebspoon of white vinegar or
26:04
you can use apple cider
26:07
vinegar 3 tablebsp of white granulated
26:11
sugar 1/4 teaspoon of salt 1/4 teaspoon
26:16
of black pepper
26:19
we're going to combine this all
26:21
together give it a taste see if you need
26:25
to add any extra
26:28
seasoning that's really good okay I've
26:31
drained my cucumbers onions and radishes
26:35
and just put them back into the bowl
26:37
what I'm going to do is pour the
26:39
dressing on top
26:44
we're just going to start tossing
26:45
everything together until it's well
26:48
combined want to make sure all the
26:50
cucumbers radishes and onions are all
26:52
nice and coated with this dressing oh
26:54
it's really nice when you can see that
26:56
fresh dill in here there you go creamy
27:00
cucumber and radish salad make sure you
27:02
give me a thumbs up on this one comment
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