Recipes for Your Easter Feast

Easter is a time of celebration for many people around the region. This collection of delicious, homemade recipes is perfect to serve to your friends, family and loved ones as you come together in thankfulness and faith for the most revered holy day in Christianity.

Several of these recipes use a smoker or pellet grill, but if you don’t have one or the weather isn’t cooperating for outdoor cooking, they can easily be made in the oven. Included are instructions for both.

These dishes are also very easy to double. If you’re going to an Easter potluck at church and need a show-stopper to take along, any of these will disappear from the buffet table in a snap.

Loaded Hashbrown Casserole

Prep time: 20 minutes
Cook time: 1 hour, 30 minutes
Total time: 1 hour, 50 minutes

Homemade cheese sauce gets combined with sour cream, ranch, bacon and freshly shredded hashbrowns to make a hashbrown casserole for all occasions. You can make this in the oven or fire up your smoker. If you use a pellet grill or smoker, cook it at 225ºF for more of that smokey flavor you love. It’ll take a little longer, but it’ll be worth it!

Ingredients:

• 1 1/2 cups milk
• 1 teaspoon sodium citrate
• 1 20-ounce bag shredded potatoes (refrigerated)
• 1 20-ounce bag cubed potatoes (refrigerated)
• 6 cups shredded cheddar cheese, divided
• 1 cup sour cream
• 2 tablespoons ranch dressing mix
• 1/4 cup butter, cold
• 2 cups chopped crispy bacon

Instructions:

Preheat your pellet grill, smoker or oven to 325ºF.

In a medium saucepan, heat milk over medium heat until it is simmering. Stir in the sodium citrate until it is dissolved and remove the pan from the heat.

Slowly stir in 4 cups of shredded cheese. If you use preshredded cheese that is coated with something to prevent it from sticking together, it may have an impact on the consistency of the final result. You can still use this cheese, but may need to add extra milk once it’s all melted. Ideally, you want the cheese sauce to be pourable. If you dip a chip in it, it should coat the chip, but you should not be able to scoop it out.

Mix the cheese sauce, sour cream and ranch dressing together until they are well-combined. Stir in the potatoes until they are evenly coated.

Grease a 9-by-13-inch, oven-safe baking dish. Spoon the potato mixture into the greased pan and spread evenly. Slice the butter into 6 slices and place on top of the potatoes. Top with the remaining 2 cups of shredded cheese and the chopped bacon.

Place the pan into your pellet grill or oven and let it cook for around 45 minutes or until the potatoes are tender and the cheese is melted and bubbly. If the top starts to brown, shield with foil.

Remove from the oven and serve hot.

Pineapple-Glazed Double-Smoked Ham

Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours, 20 minutes

This recipe is perfect for your next big holiday dinner — or any random weekend, really. The ham is delicious and a crowd-pleaser, too. If you don’t have a pellet grill or smoker, this glaze works perfectly in the oven following the same directions.

Ingredients:

• 1 cooked spiral ham

Glaze:

• 1 20-ounce can of pineapple chunks
• 1 cup dark brown sugar
• 1/3 cup orange juice
• 1 1/2 ounces triple sec
• 1 stick salted butter
• 2 tablespoons cold water
• 2 tablespoons cornstarch

Instructions:

Fire up your grill according to manufacturer directions and preheat to 325ºF. If you don’t have a grill or smoker, use your oven for this recipe.

Score the top of the ham in a crisscross pattern and place into a large baking pan that has been lined with foil.

Place the pan, uncovered, into the preheated grill, and cook for 1 hour.

While the ham is cooking, put the pineapple, butter, brown sugar and orange juice in a medium-sized saucepan.

Place the saucepan on the stove on medium-high heat and bring to a boil. When it begins to boil, add the triple sec.

Mix the cornstarch and water in a small container and add it to the boiling mixture. The sauce should thicken enough to stick to a spoon. Turn the heat off and remove the pan from the hot burner.

After the ham has been on the smoker for an hour, brush it liberally with about half of the glaze.

Cook for an additional 30 minutes and then brush with glaze again. Cook another 15-20 minutes or until the ham reaches at least 135ºF. Remove from the grill and let rest for 10 minutes.

Slice and serve with any remaining glaze that didn’t get painted onto the ham.

Garlic Gruyere Potato Gratin

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour, 20 minutes

You’re going to want an extra serving of this decadent garlic gruyere potato gratin. Serve this dish next to your next ham, rib roast or plate of pork chops. It is so delicious!

Ingredients:

• 2 pounds Yukon gold potatoes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme
• 3 cups shredded gruyere cheese
• 1 cup half and half

Instructions:

Preheat your pellet grill, smoker or oven to 375ºF. Grease a 9-by13-inch baking dish with butter and set aside.

Slice potatoes thinly with a mandoline, 1/8 inch thick. In a large bowl, add potato, salt, pepper, garlic and thyme. Toss gently.

Place half of the potato in the baking dish. Sprinkle half of the cheese. Add the other half of the potato on top. Pour half and half over the potatoes, then the remaining cheese.

Cover with aluminum foil and bake in the middle of the grill (or oven) for 25-30 minutes. Then, remove foil and bake for another 20-25 minutes, until potatoes are cooked through. Test by piercing a fork through the potatoes.

Remove from the grill (or oven), let sit for 5-10 minutes and serve hot.

Rainbow Fruit Salad

Prep time: 15 minutes

This easy fruit salad is full of delicious fresh fruits and a tangy yogurt dressing. You can sub in whatever fruits are your favorite or look the best at the store. This dressing is good on all of them.

Ingredients:

Dressing:

• 1/3 cup honey
• 1/8 cup lime juice
• 1 teaspoon lime zest
• 1/2 cup vanilla yogurt

Fruit:

• 3 cups apple
• 2 cups grapes
• 2 cups sliced strawberries
• 1 cup pomegranate arils

Instructions:

Mix together all of the dressing ingredients until combined. Toss with fruit and refrigerate for 2-3 hours. Serve fresh.

Greek Salad

Prep time: 15 minutes

Big, bold flavors are the star in this Greek salad with leafy greens, olives, feta, cucumbers, tomatoes and a homemade Greek vinaigrette. Perfect salad for potlucks, family gatherings or your average weekday meal. The homemade dressing is fantastic, but if you don’t want to make it at home, you can sub in a bottle of store-bought Greek dressing and it’ll still be fantastic.

Ingredients:

• 12 ounces leafy greens
• 1 English cucumber, sliced
• 1 cup cherry tomatoes, halved
• 3/4 cup crumbled feta cheese
• 1/2 red bell pepper, sliced
• 1/2 cup kalamata olives, chopped
• Croutons or breadsticks

Greek vinaigrette:

• 1 1/2 teaspoons garlic salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons sugar
• 3 tablespoons Greek seasoning blend (we love the Greek Freak blend from Spiceology)
• 1 teaspoon fresh-ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon celery salt
• 2 teaspoons red pepper flakes
• 1/2 cup red or white wine vinegar, whichever you prefer
• 1 1/2 cups extra virgin olive oil
• 1/8 cup water

Instructions:

Make the dressing by combining all the ingredients in a blender and pulsing until emulsified. Combine all salad ingredients immediately before serving in a large serving bowl. Keep chilled and only add croutons and dress as much as you will eat within an hour or so.

Store leftovers in a sealed container and dress right before serving.