How to Make Easter Dinner

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Whether you are religious or just celebrating the return of spring, Easter is a great way to gather together with friends and family. But what are you going to make when all of those people come over? Here are a few ways and some tasty recipes that will make cooking for a crowd a breeze.

How to Make Easter Dinner

First off, always ask for help. Always. Asking for help gets your company involved and takes a lot of stress and expense off your shoulders. Even if it is just asking them to bring some liters of soda, your friends and family love to help out. Even if they don’t like you, bringing food allows them to show you up. But what do you care? You didn’t have to make it. When asking people to bring food, coordinate the items so you don’t end up with 20 Jell-O salads. Let people know what you are making and what to bring. Don’t micromanage, but don’t let them have free reign over everything either. Tell your sister to bring bread (let her know how many people are coming), tell your mom to bring a salad, and your brother to bring soda. And you are halfway there.

When cooking for a crowd brisket makes a delicious cost-effective meal. Brisket can be bought cheaply from Sam’s Club, Wal-Mart, or your local meat market. Brisket is basically the rump of the cow and comes in huge slabs that can appear fatty. But if made right, can serve up a delicious meal for a crowd. It can be served up as a meat dish or put on buns.

Brisket is usually slow cooked in the over. So plan ahead and put it in the oven Saturday night. Also, although it may be tempting, don’t cook the brisket in the slow cooker it really doesn’t do the brisket any favors. Here is our favorite recipe for making brisket.


1/2 cup honey
3 tablespoons soy sauce
Seasoned salt to taste

1 (5 pound) beef brisket
1 cup apple cider
Seasoned salt to taste

3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
Seasoned salt to taste
1/2 teaspoon garlic powder, or to taste

1. Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
2. Roast the brisket for 3 hours in the preheated oven.
3. Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
4. When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
5. Meanwhile, in a saucepan over low heat, make a barbecue sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
6. Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbecue sauce.

To accompany the brisket, pair with rolls and a taste of spring. Our favorite crowd-pleasing salad is a pear, blue cheese, and walnut salad with raspberry vinaigrette. Don’t be afraid to cheap out on the vinaigrette. Your local grocery store sells an off-brand raspberry vinaigrette in the salad dressing aisle and it is comparable to your favorite brands.

Pear, Blue Cheese, and Walnut Salad with Raspberry Vinaigrette

2 heads of lettuce
4 pears
1 container of blue cheese crumbles
1 cup of walnuts

1. Wash and cut the lettuce.
2. Cut up the pears into small chunks. Put in salad.
3. Toss together with blue cheese, walnuts, and raspberry vinaigrette.
Note: If left too long the dressing can color the pears, so only toss at the last minute.

Of course, everyone loves deviled eggs at Easter. Remember all those hardboiled eggs your kids dyed? Well now is the time to use them. Follow this recipe for absolutely adorable and tasty deviled egg chicks.

Make some delicious lavender punch to add a sweet taste of spring to your meal. Here are four delicious lavender punch recipes, prefect for kids and grownups.

Finish the meal off with some delicious carrot cake, the Easter bunny will appreciate it. If you don’t like carrot cake, how about some light and tasty almond bars. Here is our favorite no-fail almond bar recipe from

Carrot Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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