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Inspired Easter Dinner

Traditional dinner and beautiful brunch inspiration for your Easter celebration
By
  • Joan Hanson

April 10, 2019

Category
Story

The days are getting longer, the temperatures warmer, and Easter – that unofficial harbinger of spring – is right around the corner.

Why not use the occasion to treat the special people in your life to the very best?

We’ve created brunch and dinner recipes featuring Hormel Foods items we love. They’re sure to delight your guests.

CURE 81® Honey Glazed Ham

  • Hands-On Time

    15 minutes
  • Total Time

    1.5 hours
  • Serves

    12
  • 1 HORMEL® CURE 81® Bone-In Spiral Half Ham
  • 3 cups water, divided
  • 1 cup firmly packed brown sugar
  • 4 teaspoons cornstarch

Instructions

Heat oven to 350°F. In shallow roasting pan, place ham. In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

Meanwhile, in bowl, stir together remaining 1 cup water and cornstarch. Add to brown sugar mixture. Cook 4 to 5 minutes or until slightly thickened. Pour half of glaze over ham.

Bake 1 hour, basting every 10 to 15 minutes. If roasting pan seems to be getting too dry, add small amount of water. Turn oven off; let ham stand in oven 20 minutes.

Remove ham from pan; let rest. Remove excess drippings from roasting pan. Add drippings to remaining half of glaze. Reheat glaze; serve with ham.

HORMEL® ALWAYS TENDER® Pork and Strawberry-Balsamic Crostini

  • Hands-On Time

    45 minutes
  • Total Time

    1 hour
  • Serves

    20
  • 1 tablespoon vegetable oil
  • 1 (24-ounce) HORMEL® ALWAYS TENDER® Dry Seasoned Herb Pork Loin Fillet
  • 1 long baguette-style French bread loaf, sliced and toasted
  • 1 (8-ounce) container garlic and herb cream cheese
  • 1 1/2 cups sliced strawberries
  • 1 cup baby arugula leaves
  • as desired Balsamic glaze

Instructions

Heat oven to 425°F. In large ovenproof skillet, heat oil over medium-high heat. Cook pork 5 minutes on each side or until browned. Bake 35 to 40 minutes or until internal temperature reads 155°F. Cover pork with aluminum foil and let stand 15 minutes or until thermometer reaches 160°F. Slice pork into 20 thin slices. Top each bread slice with 2 teaspoons cream cheese, 1 pork slice, sliced strawberries and arugula. Drizzle tops with balsamic glaze.

LLOYD’S® Barbeque Ribs

  • Hands-On Time

    5 minutes
  • Total Time

    35 minutes
  • Serves

    8
  • 2 (40-ounce) packages LLOYD’S® Seasoned & Smoked Babyback Pork Ribs in Original BBQ Sauce

Instructions

Heat oven to 375°F. Remove ribs from package and place on sheet of heavy-duty aluminum foil large enough to extend 3 to 4 inches beyond each end of ribs. Spread all the sauce over ribs or save for later. Spoon 1 tablespoon water over ribs if desired. Wrap foil tightly around ribs. Place foil-packed ribs in baking pan. Heat 30 minutes if ribs are refrigerated or 50 minutes if ribs are frozen.

Homestyle Mashed Potatoes

  • Hands-On Time

    10 minutes
  • Total Time

    15 minutes
  • Serves

    8
  • 2 (20-ounce) packages HORMEL® Homestyle Mashed Potatoes
  • 2 tablespoons butter
  • as desired tablespoons butter Freshly cracked black pepper

Instructions

Heat potatoes according to package directions. Transfer to serving dish. Top with butter and black pepper.

Macaroni and Cheese

  • Hands-On Time

    15 minutes
  • Total Time

    1 hour
  • Serves

    12
  • 2 (20-ounce) packages HORMEL® Elbow Macaroni & Cheese
  • 2 tablespoons butter
  • 1 cup panko breadcrumbs

Instructions

Heat macaroni & cheese according to package directions. Transfer to serving dish.

In small skillet over medium heat, melt butter. Add breadcrumbs. Cook 3 to 5 minutes, stirring frequently, until toasted. Top macaroni & cheese with toasted breadcrumbs.

Steamed Asparagus

  • Hands-On Time

    10 minutes
  • Total Time

    15 minutes
  • Serves

    8
  • 2 1/2 pounds fresh asparagus, trimmed
  • 3 tablespoons butter, melted
  • 2 tablespoons grated lemon peel

Instructions

Steam asparagus until crisply tender. Toss with butter and lemon peel.

Lemon Tart

  • Hands-On Time

    1 hour 15 minutes
  • Total Time

    4 hours
  • Serves

    10
  • 1 3/4 cups all-purpose flour
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 butter
  • 1 1/2 sugar
  • 2 tablespoons grated lemon zest
  • 4 eggs
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon salt
  • as desired sweetened whipped cream

Instructions

Heat oven to 350°F. In large bowl, beat flour, butter, sugar and salt with spoon until well mixed (dough will be crumbly but can be pressed together).

Pat and press dough very firmly on bottom and up sides of 9 or 10-inch tart pan with removable bottom. Bake 14 to 18 minutes or until crust is set in center but still pale. Prick crust all over bottom of crust with a fork. Bake 20 minutes longer or until lightly browned. Allow to cool.

In large bowl, cream butter, sugar and lemon zest with electric mixer. Add eggs, one at a time. Add lemon juice and salt. Mix until combined. In 2-quart saucepan over low heat, cook mixture 10 to 12 minutes, stirring constantly, until thickened. Remove from heat.

Fill cooled shell with warm lemon filling. Allow to cool at room temperature. Garnish with sweetened whipped cream, as desired.

Ham Biscuits

  • Hands-On Time

    10 minutes
  • Total Time

    30 minutes
  • Serves

    24
  • 24 prepared buttermilk biscuits
  • as desired mustard
  • as desired apricot jam or orange marmalade
  • 24 thin slices HORMEL® CURE 81® Classic Boneless Ham

Instructions

Split biscuits. Top each bottom biscuit half with mustard and/or jam and 1 thin slice of ham. Cover with biscuit top. Repeat with remaining ingredients.

HORMEL® Homestyle Mashed Potato Puffs

  • Hands-On Time

    15 minutes
  • Total Time

    1 hour
  • Serves

    12
  • 3 (20-ounce) packages HORMEL® Homestyle Mashed Potatoes
  • 1/2 cup chopped green onions

Instructions

Heat potatoes according to package directions. Serve in individual party cups if desired. Garnish with green onions.

Macaroni & Cheese Cups

  • Hands-On Time

    15 minutes
  • Total Time

    1 hour
  • Serves

    12
  • 1 cup crushed butter crackers
  • 3 tablespoons melted butter
  • 1 1/4 cups shredded sharp Cheddar cheese, divided
  • 1 (20-ounce) container HORMEL® Elbow Macaroni & Cheese
  • 1 (6.5-ounce) container garlic and herb spreadable cheese
  • 2 eggs, lightly beaten
  • to taste Kosher salt and pepper
  • as desired chopped fresh chives

Instructions

Heat oven to 375°F. Line 12 cup muffin pan with paper liners or lightly grease. In medium bowl, stir together crushed crackers, butter and ¼ cup Cheddar cheese. Divide mixture into bottoms of each muffin cup liner and press until firmly packed. In large bowl, stir together macaroni and cheese, remaining Cheddar cheese, spreadable cheese and eggs. Season with salt and pepper to taste. Divide and spoon mixture evenly into each well over prepared crust.

Bake 22 to 25 minutes or until bubbly. Let stand 10 minutes. Garnish with chives.

BBQ Phyllo Cups

  • Hands-On Time

    15 minutes
  • Total Time

    45 minutes
  • Serves

    15
  • 3 (1.9-ounce) packages baked miniature phyllo dough shells
  • 1 (16-ounce) package LLOYD’S® Seasoned & Shredded Chicken in Original BBQ Sauce
  • 3/4 cup sour cream
  • as desired Fresh cilantro leaves

Instructions

Heat oven to 375°F. Place phyllo shells on a large rimmed baking sheet. Divide chicken evenly among shells. Bake 20 minutes or until heated through. Top each shell with 1 teaspoon sour cream and cilantro leaves.

Green Goddess Dressing

  • Hands-On Time

    5 minutes
  • Total Time

    5 minutes
  • Serves

    10
  • 1 ripe avocado
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 cup fresh basil leaves
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • to serve Crudités

Instructions

In blender container or food processor bowl, process all ingredients until smooth.
Serve with crudités.

Deviled Eggs

  • Hands-On Time

    20 minutes
  • Total Time

    30 minutes
  • Serves

    12
  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons minced yellow onion
  • 1 teaspoon yellow mustard
  • to taste Kosher salt and pepper
  • if desired paprika

Instructions

Cut eggs in half lengthwise. Carefully remove yolks.

In medium bowl, mash yolks with fork. Stir in mayonnaise and next 3 ingredients. Season with salt and pepper to taste. Fill egg whites with egg yolk mixture. Sprinkle with paprika, if desired.

Loosely cover and refrigerate 1 hour.

Lemon Tartlets

  • Hands-On Time

    35 minutes
  • Total Time

    45 minutes
  • Serves

    24
  • 1 3/4 cups all-purpose flour
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups lemon pie filling or lemon curd
  • as desired sweetened whipped cream

Instructions

Heat oven to 350°F. In large bowl, beat flour, butter, sugar and salt with spoon until well mixed
(dough will be crumbly but can be pressed together).

Pat and press dough very firmly on bottom and up sides of 24 (2 ½ -inch) tartlet pans, or mini muffin pan wells. Place tartlet pans on large rimmed baking sheet. Bake 12 to 15 minutes or until crust is lightly browned. Allow to cool.

Remove shells from pans. Fill cooled shells with 1 tablespoon lemon pie filling or curd and garnish with sweetened whipped cream, as desired.

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