Family Easter Dinner Recipes

Our C&W family would like to share some easy Easter recipes with your family. Our team is here to help you celebrate any occasion by making sure your appliances are in perfect condition to serve friends and family in Austin, Dallas, Fort Worth, San Marcos and San Antonio. Enjoy!

Roast Lamb (8 servings)

Ingredients

• 1 (5-pound) boneless leg of lamb
• 2 lemons, halved
• 1/4 cup chopped fresh oregano
• 2 1/2 teaspoons salt
• 2 teaspoons pepper
• Cooking string or 100% cotton string
• 1 garlic bulb, unpeeled
• 1/4 cup olive oil
• 1 cup chicken broth (low-sodium optional)
• Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

Preparation Method

1. Preheat the oven to 350°F.
2. Rub 1 lemon half on all lamb sides, squeezing juice from the lemon.
3. Stir together the oregano, salt, and pepper. Rub on the lamb.
4. Roll up the lamb, and tie it with the cooking string.
5. Place the lamb on a lightly greased rack in a roasting pan. Separate the garlic cloves, and place them unpeeled around the lamb. Drizzle olive oil over the lamb and cloves.
6. Squeeze the juice from the remaining 1 1/2 lemons into a bowl. Stir the juice and chicken broth together, and pour into the roasting pan.
7. Bake at 350°F for 2 to 2 1/4 hours until either a meat thermometer measures 140°F at the thickest portion, or the roast is cooked to the desired degree of doneness.
8. Remove the lamb from the pan. Cover with aluminum foil, and let stand for 10 minutes before slicing. Garnish (optional).

Easter Ham (20 servings)

Ingredients

• 1 (7-pound) ham
• 2 cups brown sugar
• 3 tablespoons prepared yellow mustard, or as needed
• 1 (8-ounce) can pineapple rings in juice, drained but reserve juice 
• 1 cup honey

Preparation Method

1. Preheat oven to 350°F.
2. Make 1/2-inch deep diagonal cuts on the ham, creating a diamond pattern. Transfer to a roasting pan.
3. Mix the brown sugar with yellow mustard until you have a smooth, pourable sauce.
4. Pour reserved pineapple juice over ham, followed by the honey.
5. Pour brown sugar mixture over honey, and decoratively arrange pineapple rings on top of the ham. Use toothpicks to secure the pineapple rings.
6. Bake in the preheated oven 1 to 1 1/2 hours until the diamond pattern on the ham splits open. Baste ham every 15 minutes with pan drippings.

Mashed Potatoes (Serves 8)

Ingredients

• 4 pounds (12 medium) russet potatoes, peeled
• 1 to 1 1/4 cups hot milk (whole milk)
• 2 sticks (16 tablespoons) unsalted butter at room temperature (not melted)
• 1 1/2 teaspoons salt, or to taste
• Pepper to taste (optional)
• 1 tablespoon finely chopped fresh parsley or chives for garnish (optional)

Preparation Method

1. Peel potatoes, and rinse in cold water. For very large potatoes, cut them in half. If you don’t want the knots, remove them with the tip of a knife or potato peeler.
2. Put the potatoes in a large pot, and cover with cold water. Bring to a boil, and cook partially covered for 20-25 minutes until you can easily pierce the potatoes with a knife.
3. Thoroughly drain the potatoes, and transfer to a bowl.
4. Using an electric beater, start on a low speed for 30 seconds, and then increase to medium. Slowly blend in the 1 to 1 1/4 cups of the hot milk until the potatoes are smooth and creamy. Then add and beat in the softened butter a little at a time. You can also use a potato masher.
5. Season with 1 1/2 teaspoons salt, and pepper to taste (optional).
6. Garnish with parsely or chives if desired.

Green Beans With Bacon (Serves 8)

Ingredients

• 2 pounds green beans, trimmed (frozen green beans optional)
• Salt and freshly ground black pepper to taste
• 8 slices bacon cut into 1/2-inch pieces
• 1/4 cup brown sugar
• 1/4 cup water

Preparation Method

1. Set out a large bowl of ice water.
2. Blanch the green beans in a large stock pot or saucepan. Bring 4 quarts of water with 1 tablespoon of salt to a boil. Add the beans, and boil for about 3 to 5 minutes until tender-crisp and still bright green. Drain thoroughly and place immediately into the ice water to stop the cooking.
3. If using frozen green beans, cook first according to package directions, and submerge into the ice water to stop the cooking.
4. While the beans are cooling, cook the bacon in a large skillet on medium heat for about 5 minutes, until the bacon is crisp.
5. Add the blanched beans, brown sugar, and water. Bring to a simmer, and cook about 3 minutes until heated through. Season with salt and pepper to taste. Use a slotted spoon to place in a serving dish.

Buttermilk Pie (Serves 6-8)

Ingredients

• 1 9-inch pie crust (can use store-bought)
• 1 1/2 cups sugar
• 3 tablespoons flour
• 1 cup well shaken buttermilk or powdered buttermilk (4 tablespoons of powdered buttermilk in 1 cup of water makes 1 cup of buttermilk)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons vanilla extract
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted, and cooled to room temperature

Preparation Method

1. Preheat the oven to 415°F.
2. Put the pie crust in a deep dish pie plate, and flute the edges.
3. In a large bowl, whisk together the sugar, flour, buttermilk, lemon juice, vanilla extract, eggs, and melted butter.
4. Bake the pie crust for 5 minutes or until golden brown.
5. Take the pie crust from the oven, and pour in the filling. Then return the pie to the oven, and bake for about 10 minutes until warmed (don’t open the oven door to check).
6. Reduce the oven to 350°F, and bake about 40 minutes until set. If the crust is browning too quickly, place foil around the edges of the crust.
7. Remove the pie from the oven and place it on a wire rack to completely cool. Serve it at room temperature.

Ice Cream Sundae (Serves 16)

Ingredients

• 2 cups semisweet chocolate chips
• 1 12-ounce can evaporated milk
• 1/2 teaspoon salt
• 1 12-ounce package vanilla wafers, crushed
• 1/2 cup butter, melted
• 2 quarts vanilla ice cream or choice of flavor, softened

Preparation Method

1. Melt chocolate chips, milk, and salt in a saucepan over medium heat. Cook and stir for about 25 minutes until thickened. Then remove from heat and set aside.
2. Combine the vanilla wafer crumbs and butter. Set aside 1 cup.
3. Press the remaining crumbs into a greased 13 x 9-inch pan, and chill it for 10 to 15 minutes.
4. Pour the chocolate over the wafer crumbs in the pan. Cover and freeze until firm, about 10-15 minutes.
5. Spread the ice cream over the chocolate. Sprinkle the reserved crumbs on top.
6. Freeze a minimum of 2 hours before serving.

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