Tasty options for Easter dinner

Although the calendar says it is time for Easter, I am finding it hard to believe it is actually upon us. There are many church services to attend, menus to plan, the house to clean and fun things to purchase for the kiddos.

We don't buy much for Easter anymore, as our children have gotten older -- a little of their favorite treats and some money hidden in eggs and, oh yes, they have to find them to keep the money.

Whatever your traditions are, I hope you spend the day with people you love and spend time reflecting on the true meaning of Easter and wonderful miracle of the resurrection and that gift of eternal life for those who seek it.

Enjoy a few recipes today that you might consider putting on your Easter menu.

This first recipe for fettuccine is nice for a couple or a small family who does not want to bake a large ham. It allows you to work ham into the meal and not have to worry about leftovers. You can even buy packages of ham already diced into cubes if that is your preference.

Ham Fettuccine Bake

• 1/4 cup dry breadcrumbs
• 1/4 teaspoon dried parsley flakes
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 cups (6 ounces) sharp white cheddar cheese, shredded
• 2 cups fully cooked ham, cubed
• 1 1/2 cups cooked fettuccine
• 1 cup frozen peas

In a small skillet, cook breadcrumbs and parsley in 1 tablespoon butter over medium heat for 4 to 5 minutes or until golden brown. Remove from pan; set aside. In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2 to 3 minutes longer or until melted. Stir in the ham, fettuccine and peas. Transfer to a greased 11x7-inch baking dish; sprinkle with breadcrumb mixture. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 5 to 10 minutes longer or until bubbly. Yield: 5 servings.

Ham with Pineapple Sauce

This delicious ham recipe makes for easy preparation using the slow cooker. It is a welcome recipe to serve all year round and not just at Easter.

• 1 fully cooked boneless ham (4 to 5 pounds)
• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon yellow mustard

Place ham in a 5-quart slow cooker. In a small saucepan, mix the remaining ingredients, stirring to dissolve cornstarch. Bring to a boil, stirring occasionally. Pour over ham, covering completely. Cover and cook on low for 6 to 8 hours. Yields: 12 servings.

Cherry Supreme Salad

For ease of preparation, you can mix the lemon gelatin, boiling water, lemon juice, cream cheese and mayonnaise in the blender.

• 1 package (3 ounces) strawberry or cherry flavored gelatin
• 1 cup boiling water
• 1 can (21 ounces) cherry pie filling

For the topping:

• 1 package (3 ounces) lemon flavored gelatin
• 3/4 cup boiling water
• 1/4 cup lemon juice
• 1 package (3 ounces) cream cheese
• 1/3 cup mayonnaise
• 1 can (8 ounces) crushed pineapple, undrained
• 2 cups miniature marshmallows
• 1/2 cup whipped cream
• 1/2 cup chopped pecans

Dissolve the strawberry or cherry gelatin in 1 cup of boiling water. Stir in the cherry pie filling, then spread the mixture into a 7x11-inch pan and refrigerate until nearly set, about 45 minutes.

Dissolve the lemon gelatin in 3/4 cup boiling water; stir in the lemon juice, and set aside. Mash the cream cheese in a separate bowl until soft, then stir in the mayonnaise. Pour the lemon gelatin into the cream cheese mixture and stir until smooth. Next, stir in the undrained pineapple. Finally, fold in the marshmallows and whipped cream. Spread the pineapple mixture over the chilled cherry layer and sprinkle with chopped pecans. Chill in the refrigerator until fully set, about 2 hours.

Oven-Roasted Asparagus

This savory and a bit salty oven-roasted asparagus recipe makes the asparagus so mild and takes away that sometimes bitter taste you get with asparagus. Adjust cooking time to the size of the asparagus.

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice

Preheat oven to 425 degrees. Place the asparagus into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake until just tender, about 12 to 15 minutes, depending on thickness. Sprinkle with lemon juice just before serving.

Balsamic Roasted Brussels Sprouts

I got this recipe from averiecooks.com and have included her original comments about this recipe.

"These Brussels sprouts are roasted at a high temperature so that wonderful caramelization develops, and they're so fast and easy to make. Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor. The outer edges of the sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down with a savory and tangy bite from the balsamic."

• About 1 1/4 pounds Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• About 1/4 cup balsamic reduction or glaze
• 1 tablespoon light brown sugar, packed
• Parmesan cheese
• Toasted pistachios

Preheat oven to 400 degrees and line a baking sheet with aluminum foil for easier cleanup. Add the Brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper and toss with your hands to evenly coat. Arrange the sprouts with the cut side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown. Remove baking sheet from oven, flip sprouts over with tongs and evenly drizzle with balsamic and sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn't make them taste sweet. If you're averse to adding sugar, it can be omitted. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used and personal preference for doneness. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burned in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

Have a great week and, until next time, happy cooking.