Easter Recipes 2015

Easter Recipes 2015

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Pork and Mushroom Ragu

One of the best ragu's I have ever made!

Jalapeno Peppers

They are done when the skin of the jalapenos start to wilt and look wrinkly.
Serve hot or at room temperature. I like them best at room temperature.

Turkey Legs and Sweet Potatoes

This is probably the easiest of recipes, and turkey legs are very inexpensive. It makes a quick, easy and delicious meal with no fuss.

Temp Low
Yield Serves 6-8

Holidays tend to come with a nearly impossible list of things to get ready. Let slow cooking give you a fresh start in the kitchen this spring! Get your crocks a "hoppin' this Easter with these three yummy side dishes!

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Creamy Corn and Peas

Ingredients:

1 (12-ounce) package frozen whole kernel corn
1 (12-ounce) package frozen sweet peas
2 tablespoons butter
½ large red onion, chunked
½ (8-ounce) container chive and onion cream cheese

Directions:

Add all ingredients to slow cooker.
Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, stirring occasionally.

4 to 6 quart slow cooker
Serves 6 to 8
NOTE- can easily be doubled

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Potato Bowls

I love twice baked potatoes but don’t love the time it takes to wait for them to bake (twice). This inspired me to crock them over night to make the second round of baking the only thing I have to wait around for! Spencer picked them right up and ate them like a taco… He said “I love eating things that are in their own cup!”.-Jenna

Ingredients:

Round One:
Kosher salt
4 large baking potatoes
Olive oil
Foil

Round Two:
½ stick butter
½ cup sour cream
6 pieces bacon, cooked and crumbled
3 green onions, chopped
Salt and pepper to taste
1 cup shredded sharp cheddar cheese

Directions:

Round One:
Place four pieces of foil in a stack, sprinkling ½ tablespoon kosher salt in the center of each piece as you go.
Rub each potato with olive oil and rub with salt, wrap in foil. Repeat until all potatoes are wrapped.
Place in slow cooker and cook on LOW for 8 hours or HIGH for 4 to 5.

Round Two:
Remove potatoes from slow cooker and unwrap. Cut each potato in half lengthwise.
In a large mixing bowl gently scoop out inside of potatoes with a spoon leaving the skin in tact. Set the skins on a baking sheet.
Add in all other ingredients into the mixing bowl, shredded cheese. Mix well.
Scoop potato mix into skins and sprinkle with cheese.
Broil in oven for about 5 minutes, until cheese is melted.

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Bacon Wrapped Green Beans

Ingredients:

2 pounds fresh green beans, washed and ends trimmed
1 to 2 tablespoons olive oil
Salt and pepper to taste
2 (12-ounce) packages maple bacon, uncooked
Toothpicks
¼ cup light brown sugar

Directions:

On a baking sheet, layout green beans and coat with olive oil, salt, and pepper.
On a covered surface, lay out strips of bacon.
Taking a bundle of green beans, about 6 to 8, wrap one slice of bacon around the bundle of beans. Secure with a toothpick.
Repeat, until all green beans are used.
Place bundles in slow cooker and add brown sugar. If bundles are in layers in the slow cooker, make sure brown sugar gets to all bundles of beans.
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours.
Flip bundles one time during cook time.

4 to 6 quart slow cooker
Serves 6 to 8
NOTE- can easily be doubled

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